Celebrate the Holidays with Healthy Recipes
Wednesday, December 11, 2013

Family Friendly Holiday Meal Ideas!
These healthy recipe ideas are sure to not leave behind leftovers at your next holiday meal! As great tasting alternatives to the standard, higher fat versions, they will make it easier to cut a little fat out of your holiday diet

Mom's Stuffing, Lightened Up
Gina's Weight Watcher Recipes 

Servings: 8
Serving Size: 1/8th
Old Points: 3 pts
Points+: 4 pts 
Calories: 175.8
Fat: 3.0 g
Protein: 5.0 g
Carb: 29 g
Fiber: 1.9 g  

  • 1 (16 oz) loaf french bread, cut into small cubes
  • 2 slices bacon, minced
  • 1 tbsp butter
  • 1 large onion, minced
  • 3 medium stalks celery, minced
  • 8 fresh sage leaves, minced
  • 2/3 cup chopped parsley
  • salt and fresh pepper
  • 1 large egg, beaten
  • 2 cups fat free chicken broth
  • 1/2 cup water
  • cooking spray

Preheat oven to 350°.
In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.
In  a medium bowl, combine chicken broth and egg.
In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little water until you have the right consistency.
Spray a casserole with baking spray, add stuffing and bake uncovered 35-40 minutes, or until golden.






Cauliflower Tots

Skinnytaste.com

Servings: 4
Size: 8 tots
Old Points: 3 pts
Points+: 4 pts
Calories: 148
Fat: 5 g
Protein: 10 g
Carb: 16 g
Fiber: 3 g
Sugar: 2 g 
Sodium: 397 mg (without salt)
Cholesterol: 47 mg

  • 2 cups cooked cauliflower florets, finely chopped *see note
  • 1 large egg
  • 1 large egg white
  • 1/2 cup onion, minced
  • 3 tbsp minced fresh parsley
  • 1/2 cup reduced fat sharp cheddar cheese, grated
  • 1/2 cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray


*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.
Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals.
Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.
Makes about 32 - 34 tots






Skinny Low-fat Chocolate Chip Cookies 

These cookies are chewy, soft, sweet perfection! I even gave them to a group of unsuspecting teenagers who had no idea they were skinny and they LOVED them. But I must warn you, it's hard to stop at just one, so make sure you have the will power to stop at two cookies, or friends to share these with.
Gina's Weight Watcher Recipes
Adapted from Cooking Done Light.

Servings: 12 
Size:
2 cookies 
Old Points:
 4 pts
Points+: 5 pts
Calories: 170.7
Fat: 5.0 g
Protein: 1.4 g
Carb: 34.5 g
Fiber: 1.4 g
Sugar: 25.4 g
Sodium: 113.1 mg

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp butter, melted
  • 1 egg white
  • 2 tbsp apple sauce
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips

Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.
In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in chocolate chips.
Drop by level spoonfuls about 1 inch apart onto baking sheets.
Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.Makes 2 dozen cookies.