Printable PDFs: Favorite Holiday Recipes Made Healthy

Here are our favorite holiday recipes made healthy. Try one!

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Home-Style Mashed Potatoes

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

40 Min

Total time

45 Min

These mashed potatoes are full of flavor -- not fat!

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Ingredients

• 2 pounds baking potatoes, washed, leave peel on
• 1/4- 3/4 cup skim milk
• 1 tablespoon soft light margarine
• 2 tablespoons Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• Black pepper to taste

Instructions

1. Cut potatoes into chunks and place in a large pot. Cover the potatoes with water and bring to a boil over high heat. Lower the heat to medium and cook until soft, about 20 minutes. Drain the water and place the potatoes back on the stove. Allow the excess water to evaporate.
2. Mash the potatoes with a potato masher, then add the rest of the ingredients.
3. Reheat potatoes thoroughly then serve immediately or keep hot until ready to serve.
4. Chef's Tips:
5. Refrigerate leftovers quickly in shallow container.

Nutrition Facts

Calories

110.35

Fat

1.83 g

Sat. Fat

0.53 g

Carbs

21.08 g

Fiber

1.49 g

Net carbs

19.57 g

Sugar

1.1 g

Protein

3.19 g

Sodium

45.5 mg

Cholesterol

1.08 mg

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Better Stuffing

Yield 16

Author Judy Doherty

Prep time

5 Min

Cook time

50 Min

Total time

55 Min

This healthful stuffing is full of nutrients and fiber.

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Ingredients

• 1 box stuffing mix, prepared without margarine*
• 1 cup diced apples
• 1 cup chopped onions
• 1 cup chopped celery
• 1 tablespoon margarine
• 3 cups cooked brown rice
• 1 cup low-sodium broth

Instructions

1. Sauté the apples, onions, and celery in the margarine. When they are soft (about 3-5 minutes), add the prepared stuffing, cooked rice, and broth.
2. Combine well and place in covered casserole or baking dish. Bake for 30-45 minutes at 350°F.
3. Chef's Tips:
4. *Use reduced sodium Stove Top Stuffing. Makes 8 cups. You can bake this during the last hour with your turkey so they all come out at the same time.

Nutrition Facts

Calories

58.78

Fat

1.12 g

Sat. Fat

0.24 g

Carbs

11.04 g

Fiber

1.12 g

Net carbs

9.92 g

Sugar

1.34 g

Protein

1.33 g

Sodium

19.45 mg

Cholesterol

0 mg

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Orange-Carmel Roasted Turkey

Yield 12

Author Judy Doherty

Prep time

5 Min

Cook time

3 Hour

Total time

3 H & 5 M

This delicious turkey has a nice caramel glaze, which holds in moisture and makes an excellent presentation.

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Ingredients

• 10-pound turkey thawed
• 1 tablespoon olive oil
• 1 tsp kitchen bouquet
• 2 tsp apricot or orange marmelade
• 1 tsp Italian seasoning
• 1/2 tsp garlic
• 1 pinch salt and pepper

Instructions

1. Mix the oil, Kitchen Bouquet, seasonings, and marmalade. Heat in a pan on the stove. Brush the turkey well with the glaze. Put in a 350-degree oven. We like to use a probe-style thermometer that inserts into the thigh and is set for 165 degrees F with an alarm. When the turkey reaches this temperature, it is perfectly done and can be pulled from the oven. The time will vary according to the size of the bird.
2. Cover the bird when it is the color you desire. You can keep brushing with glaze in the beginning until the glaze is used up.
3. Put the bird on a big platter with fruits and rosemary. Carve at the table.
4. Serve with cranberries or gravy. For the gravy, we used the one that comes with the bird, and we added water to thin it down and reduce the sodium.

Nutrition Facts

Calories

393.27

Fat

16.35 g

Sat. Fat

4.08 g

Carbs

1.16 g

Fiber

0.24 g

Net carbs

0.92 g

Sugar

0.89 g

Protein

58.15 g

Sodium

304.86 mg

Cholesterol

193.23 mg

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Entree, Holiday

American, Holiday

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Roasted Turkey Breast

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

1 H & 43 M

Total time

1 H & 48 M

Buying a turkey breast saves money, time, and cleanup. It is perfect for a smaller group.

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Ingredients

• 3-pound turkey breast boneless
• 1 tablespoon olive oil
• 2 tsp poultry seasoning
• 1 tsp paprika
• 1 cup gravy
• 0.5 cup water

Instructions

1. Preheat the oven to 350 degrees. Place the turkey on a roasting rack on a sheet pan or roasting pan. Rub it with olive oil and seasonings. Place a thermometer into the middle of the breast.
2. Bake until the turkey breast reaches an internal temperature of 165F.
3. Remove the breast from the oven.
4. Add water to the gravy to keep it thin.
5. Slice the breast into thin pieces and serve with hot gravy.

Notes

To make the turkey breast look more significant and dramatic, you can add stuffing to the platter. If you carve it ahead of time it is a good idea to add a little warm gravy. Enjoy!

Nutrition Facts

Calories

201.62

Fat

5.14 g

Sat. Fat

1 g

Carbs

1.91 g

Fiber

0.14 g

Net carbs

1.76 g

Sugar

0.63 g

Protein

37.22 g

Sodium

486.59 mg

Cholesterol

94.21 mg

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Entree, Dinner

American, Holiday

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Pumpkin Flan

Yield 12

Author Judy Doherty

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

I think this pumpkin flan is one of my favorite pumpkin desserts ever. The rich caramel drips down the firm, spicy, custard-rich pumpkin flan and is a show stopper. There is no pie dough needed! Don’t you love the color-rich pomegranate arils on the top?

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Ingredients

Caramel

• 1/2 cup sugar
• 1 tsp lemon juice
• 2 tsp water

Filling

• 1 15-ounce can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 5 eggs
• 1 12-ounce can of evaporated milk
• 1 14-ounce-can sweetened condensed milk

Instructions

1. Prepare the flan mold. It should be a ceramic bowl or tart pan with straight sides about 8 inches in diameter. And it should be ovenproof. Lightly grease the sides.
2. Place the ingredients for the caramel in a stainless steel pot. Mix well and bring to a boil. Boil on high until the mixture is the color of iced tea.
3. Immediately pour the caramel into the bottom of the flan mold.
4. Prepare the custard by mixing the spices into the pumpkin with a whisk and then add the eggs one by one, mixing smoothly between each addition. Add the evaporated and condensed milk to the pumpkin/egg mixture and mix smoothly. Pour the custard into the tart pan. Bake in a 350-degree oven in a pan of water until the custard is firm in the center, about 45 minutes. Remove from the oven, cool briefly, then refrigerate overnight.
5. Run a knife around the edges of the flan and invert onto a plate.
6. Garnish with pumpkin seeds (pepitas) and pomegranate arils.
7. Creme Brulee version:
8. Skip the caramel sugar steps. Make the custard and bake in a tart pan in a water bath. Top with sugar and caramelize with a torch (omit lemon juice and water).

Nutrition Facts

Calories

216.59

Fat

6.95 g

Sat. Fat

3.77 g

Carbs

32.52 g

Fiber

1.1 g

Net carbs

31.41 g

Sugar

30.45 g

Protein

7.28 g

Sodium

100.23 mg

Cholesterol

87.67 mg

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