To help you and your family prepare healthy and tasty meals for the holiday celebrations, here is a recipe for my favorite meal you can try. We hope you enjoy these recommendations to help finish your year on a healthy note.
Apple and Cranberry Turkey Roulade
Yield: 8 servings
Prep your turkey a day ahead of the big day.
12-ounce turkey tenderloins
1/2cup cranberries; dried
Two medium sized Apple; chopped and peeled
¾ tsp. black pepper; freshly ground and divided
1 ½ chicken broth; fat-free, lower-sodium and divided
One tsp. salt
One tsp. rosemary, fresh and chopped
One medium-sized onion; chopped
Two slices bacon, center-cut and chopped
Preheat oven to 325 degrees, cook bacon in a skillet for seven minutes till bacon begins to brown. Toss in onion, rosemary and sprinkle salt and pepper to taste. Cook for additional eight minutes till onions start to brown. Mix the chicken broth, cranberries, and apples. Bring to boil. Reduce heat and allow to simmer until there’s no more liquid and apples are tender. Remove from heat and allow to cool. Reserve 1 cup of apple mixture.
Slice turkey tenderloins, without cutting through. Spread halves and lay fillets flat. Wrap tenderloins with two sheets heavy-duty plastic foil; pound with meat mallet. Remove from plastic wrap.
Sprinkle remaining salt and black pepper on both sides of tenderloins. Drip apple mixture over each fillet; roll up and secure with twine at 2-inch intervals.
Heat oil in the oven over medium-high heat. Add tenderloins and cook for six minutes, until turning brown on all sides. Toss in the remaining cup of broth and rosemary, allow to boil. Increase heat to 325 degrees cover and bake for twenty-five minutes. Remove tenderloins and allow to cool for ten minutes. Slice into ½ inch slices.
Sieve out the cooking liquid and mix ¼ cup of with flour, stir with a whisk until blended. Place mixture and remaining cooking liquid, in a pan and pour in the reserved 1 cup apple mixture and stir. Boil for one minute or until thickened while stirring continuously. Serve with turkey.
Make this Tangy Green Goddess Dip to go along with this spicy Hoisin-Glazed Turkey meatball to whet the appetite before the main course:
Total time: 12 minutes
Yield: serves 6 (serving size: 3 tablespoons)
Two bunches watercress; sliced
½ cup basil leaves; fresh
1/3 cup canola mayonnaise
¼ cup flat-leaf parsley leaves; fresh
¼ green onions; chopped
¼ plain Greek yogurt; fat-free
2 tbsp. olive oil; extra-virgin
1 tbsp. vinegar; white wine
One tsp. anchovy paste
½ tsp. black pepper; freshly ground
¼ tsp. kosher salt
¼ tsp. red pepper; ground
Toss all ingredients into a blender and blend for eight to ten minutes or until finely combined. Upturn into a serving dish, cover and chill for eight hours.
Finger Food Recipe
Spicy Hoisin-Glazed Turkey Meatballs
Prep: 15 minutes
Cook: 10 minutes
Yields: 6 serves
Non-sticking cooking spray
¼ cup red onion; diced
½ pound turkey; ground
One lightly-beaten egg white
3/4 tbsp. oil, sesame
½ tsp. soy sauce
¼ tsp. garlic powder
Freshly ground pepper to taste
¼ cup hoisin sauce
Orange juice, ½ whole orange
¼ tsp. hot sauce, sriracha.
Heat Oven to 425 degrees. Line baking sheets with aluminum foil and wet with cooking spray. Heat small pot water, add the onion and boil for 1 minute. Drain the water and allow to cool.
Toss in the onion, ground turkey, bread crumbs, soy sauce, egg white, sesame oil, and garlic powder in a medium-sized bowl, sprinkle black pepper and beat until thoroughly combined.
Using a rounded teaspoon scoop out the turkey mixture, roll into a meatball and place on the baking sheets.
Mix the sriracha and hoisin in a small bowl use a spoon scoop and glaze the meatballs before baking in the oven. Bake for about six to seven minutes till when the meatballs are just cooked through.
Remove from oven, and broil meatballs over preheated broiler. Once the glaze starts sizzling remove from grill, drizzle juice on the meatballs, skewer with toothpicks and serve.
Warm Spinach Salad
Total time: 15 minutes
Yield: 4 servings
Three slices Bacon; chopped
One small shallot; diced
One teaspoon Dijon mustard
Three tablespoon vinegar; white wine
Two tablespoon water
5-ounce bag baby spinach
1 cup halved red grapes
½ cup pistachios,
Kushner salt and pepper to taste
Cook the chopped bacon in a skillet until crisps. Remove with a spoon to a paper towel. Mix two tablespoons of drippings with the diced shallot; add the Dijon mustard, the vinegar, and water.
Toss in the spinach, red grapes and pistachios, sprinkle some salt and pepper to taste. Serve warm.
Instead of going for the usual sweet indulgences after meals switch with this healthy yummy dessert.
Prep time: five minutes
Cook: three minutes
Carb per serving: 31 grams
1 quart vanilla ice cream; low fat
½ cup chocolate chips; semi sweetened
1 tsp. cocoa powder; unsweetened
Light whipped cream
¼ peppermint; finely crushed
Toss in ¼ cup of ice cream, chocolate chips, cocoa powder and one tbsp. of water in a small pot. Heat until melted.
Spoon remaining ice cream into the serving bowls and drip round with chocolate sauce, add the light whipped cream toppings and sprinkle with peppermints.