Party Foods Worth Celebrating!

Take the guilt out of holiday eating with 12 recipes that tickle the taste buds.
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Double-Chocolate Mousse

Serves 6 Ingredients 1-1/2 cups fat-free milk, divided 2 squares BAKER’S Semi-Sweet Chocolate 1 pkg. (2.1 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding 2 cups thawed COOL WHIP FREE Whipped Topping, divided 1/2 cup fresh raspberries Directions 1. Microwave 1 cup milk and chocolate squares in large microwaveable bowl on high 2 minutes. 2. Whisk until chocolate is melted. 3. Add remaining milk and dry pudding mix; beat 2 minutes. 4. Refrigerate 20 minutes. 5. Whisk in 1-1/2 cups Cool Whip; spoon into 6 dessert dishes. 6. Top with remaining Cool Whip and berries. Nutrition per serving Calories 140 Fat 4.5 g Saturated Fat 3 g Cholesterol 0 mg Sodium 240 mg Carbohydrate 24 g Fiber 2 g Sugar 11 g Protein 3 g Recipe courtesy of Kraft Foods
Kraft Foods

Pomegranate Salsa

Serves 8 Ingredients Juice from 1 large pomegranate or 1 cup pomegranate juice 2 cups arils (seed sacs) from 2-3 large pomegranates 3-4 teaspoons chopped jalapeno pepper 1 cup finely chopped yellow bell pepper 4 tablespoons chopped cilantro 1 tablespoon granulated sugar 1 tablespoon rice vinegar Directions 1.Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Thoroughly mix to combine all ingredients. Serve with tortilla chips. Salsa will keep covered, in the refrigerator, for 2 to 3 days. Nutrition per (1/4 cup) serving Calories 49 Fat 0 g Cholesterol 0 g Sodium 0 g Carbohydrate 13 g Fiber 0 g Protein 1 g Note: For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Recipe courtesy of POM Wonderful
POM Wonderful

Savory Cheese and Almond Straws

Serves 96 Ingredients 1 lb. puff pastry dough 1 egg, beaten with 1 tablespoon water ¾ cup grated dry cheese, such as Parmesan or aged Gouda ¾ cup almonds, chopped Directions 1. Roll out puff pastry dough 1/8-inch thick. Cut into long strips 4 inches wide. 2. Brush the dough with egg wash and sprinkle with an even coating of cheese and almonds. 3. With a rolling pin, lightly press the mixture into the dough. 4. Cut the strips crosswise into ¾-inch strips. 5. Place on parchment-lined baking sheets and refrigerate for 30 minutes before baking. 6. Bake at 400 degrees, 9-10 minutes, or until light brown and crisp. Nutrition per (1 straw) serving Calories 37 Fat 3 g Saturated 0.8 g Cholesterol 8 mg Sodium 27 mg Carb 2 g Fiber 0.2 g Protein 1 g Recipe courtesy of the Almond Board of California
Almond Board of California

Roasted Turkey and Root Vegetable Soup

Serves 8 Ingredients 2 large parsnips, peeled, diced 2 sweet potatoes, peeled, diced 2 medium carrots, peeled, diced 1 small yellow onion, peeled, diced 2 Tbsp olive oil 1 clove garlic, peeled, minced 2 tsp curry powder 1 tsp fresh ginger, grated 4 cups chicken broth 3 turkey breasts, pan seared, shredded 1/4 cup chives 1 cup plain, 0% fat Greek yogurt Salt and pepper, to taste Directions 1. Peel and small dice all root vegetables. Heat large soup pot over medium heat, add 1 Tbsp oil, sauté root vegetables for 5 minutes, stirring occasionally. Add curry powder, fresh ginger, onions and garlic, sauté for 5 minutes. Add 4 cups of broth, bring to a boil and reduce to a simmer. 2. In a separate pan, heat over medium heat, add 1 Tbsp of oil, add turkey breast. Pan sear each turkey breast for 4 minutes on each side, remove from pan and set on cutting board. With 2 forks, shred turkey and add to simmering broth and vegetables. 3. Let soup simmer until vegetables are tender. Finely chop chives and add to soup. Add Greek yogurt, and stir to incorporate. Bring back to simmer and serve warm with a dollop of yogurt and sprinkle with chopped chives for garnish. Note: For this soup you can slice your raw turkey into bite size pieces and place it in to the simmering broth to poach the turkey until it is thoroughly cooked, or you can pan sear it, shred it and than add it back to the soup. Nutrition per serving Calories 247 Fat 8 g Saturated Fat 1g Sodium 500 mg Carbohydrate 22.5g Fiber 4.5g Protein 25g Recipe courtesy of Chobani Greek Yogurt
Chobani Greek Yogurt

Turkey Roulade

Serves 8 Ingredients Plastic wrap 1/2 boneless, skinless turkey breast, about 1 1/2 pounds 1 1/2 cups Cornbread and Dried Fruit Dressing Kitchen twine 1/4 teaspoon smoked paprika 1/4 teaspoon black pepper 1/4 teaspoon marjoram 1/4 teaspoon thyme 1/4 teaspoon sage 1 tablespoon canola oil Directions 1. Preheat oven to 350 F. 2. Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick. 3. Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap. 4. In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade. 5. Place roulade in shallow roasting pan, then place in oven. Roast for 45-60 minutes or until internal temperature measured with an instant-read thermometer reads 155 F. 6. Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Nutrition per (4 ounce) serving Calories 140 Total Fat 3.5 g Saturated Fat < 1 g Cholesterol 65 mg Sodium 150 mg Carbohydrate 5 g Fiber 0 g Sugars 1 g Protein 22 g Recipe courtesy of Cheryl Forberg, RD/CanolaInfo
CanolaInfo

Cornbread and Dried Fruit Dressing

Makes 6 cups (enough for Turkey Roulade) and 8 side dish servings Ingredients 4 cups cornbread cubes, dried 4 ounces lean Italian turkey sausage, casing removed 1 tablespoon canola oil 1 cup chopped yellow or white onions 1/4 cup chopped celery 1/4 cup chopped carrot 1 small garlic clove, crushed 4 each dried apricots and pitted dried plums, coarsely chopped 1/2 teaspoon dried thyme 3/4 teaspoon dried sage 1/4 teaspoon dried marjoram 1 cup fat-free, low-sodium chicken broth 1/4 cup minced fresh parsley 1/2 teaspoon salt 1/4 teaspoon ground black pepper Canola oil cooking spray 1 egg, lightly beaten Directions 1. Preheat oven to 350 F. Place cornbread cubes in large bowl and set aside. 2. In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside. 3. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1?4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.) 4. Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside. 5. After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown. Nutrition per (1/2 cup) serving Calories 100 Total Fat 3.5 g Saturated Fat 1 g Cholesterol 30 mg Sodium 310 mg Carbohydrate 12 g Fiber 1 g Sugars 4 g Protein 3 g Recipe courtesy of Cheryl Forberg, RD/CanolaInfo
CanolaInfo

Porcini Mushroom Gravy

Serves 8 Ingredients 1/2 ounce dried porcini mushrooms 2 tablespoons warm water 1 1/2 tablespoons canola oil 3/8 cup white whole-wheat flour 2 cups fat-free, low-sodium chicken broth 3/4 teaspoon salt (optional) 1 teaspoon onion powder 1/4 teaspoon freshly ground black pepper or to taste Directions 1. Soak mushrooms in warm water for 5 minutes. 2. In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma. 3. Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid. 4. Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer. Nutrition per (1/4 cup serving) Calories 50 Total Fat 3 g Saturated Fat 0 g Cholesterol 0 mg Sodium 115 mg Total Carbohydrate 5 g Fiber 2 g Sugar 0 g Protein 1 g Recipe courtesy of Cheryl Forberg, RD/CanolaInfo
CanolaInfo

Holiday Rapini Saute

Serves 8 Ingredients 2 tablespoons canola oil 3 bunches rapini (broccoli rabe), about 3 1/4 pounds, rinsed, trimmed and cut into 3-inch pieces 3 large garlic cloves, minced or crushed 1/2 teaspoon salt 1 1/2 cups diced roasted red bell pepper, from one 12-ounce jar 3 tablespoons slivered almonds, toasted Directions 1. Heat very large Dutch oven over medium-high heat. Add canola oil to pan; add rapini, garlic and salt. Toss well, reduce heat to medium-low and cover. Cook for 10 minutes or until rapini are tender, turning a few times while cooking. 2. Add roasted pepper and toasted almonds, toss and serve. _Cook’s note: If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it._ Nutrition per (1 cup) serving Calories 110 Fat 5 g Saturated Fat 0 g Cholesterol 0 mg Sodium 55 mg Carbohydrate 11 g Fiber
CanolaInfo

Warm Apple and Cranberry Sauce

Serves 8 Ingredients 1 tablespoon canola oil 4 large Fuji apples, about 2 pounds, cored, quartered lengthwise and cut into half-inch pieces 1/4 cup water 1 tablespoon lemon juice 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 cup coarsely chopped dried cranberries 1/8 teaspoon salt (optional) Directions 1. In large, heavy saucepan, heat canola oil and add apples. Sauté over medium heat for about 10 minutes or until apples are lightly caramelized. Add water and lemon juice to pan, cook and stir briefly to deglaze pan. 2. Carefully transfer apples to bowl of food processor and pulse just a few times to chunky consistency. Stir in vanilla, cinnamon and cranberries. Serve warm. Nutrition per (1/3 cup) serving Calories 40 Total Fat 1 g Saturated Fat 0 g Cholesterol 0 mg Sodium 0 mg Total Carbohydrate 9 g Fiber 2 g Sugars 6 g Protein 0 g Recipe courtesy of Cheryl Forberg, RD/CanolaInfo
CanolaInfo

A+ Green Bean Casserole

Serves 8 Ingredients 2 tablespoons vegetable oil spread 4 ounces mushrooms, minced 1 cup chopped onion 3 tablespoons flour 1 1/2 cups chicken stock 1/2 cup fat-free half & half 3/4 teaspoon salt Freshly ground pepper to taste 1 1/2 pounds fresh green beans, trimmed Topping: 2/3 cup crushed whole grain seasoned croutons 2/3 cup chopped walnuts 2 tablespoons vegetable or soy spread, melted 1/2 cup minced onion Directions 1. Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside. 2. Preheat oven to 350F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 × 7-inch baking dish. 3. Stir together all topping ingredients until well blended and sprinkle around the edge of the beans. 4. Bake for 20 minutes or until golden brown on top. Nutrition per serving Calories 180 Total Fat 11 g Saturated Fat 2.5 g Monounsaturated Fat 3 g Polyunsaturated Fat 10 g Trans Fat 0 g Cholesterol 0 mg Sodium 380 mg Carbohydrate 16 g Fiber 4 g Protein 5 g Recipe courtesy of the California Walnut Board
California Walnut Board

Pumpkin Flan

Serves 8 Ingredients Canola oil cooking spray 3 eggs, omega-3-enriched if available 1 1/4 cup pumpkin purée 7 tablespoons (1/4 cup plus 3 tablespoons) maple syrup 5 1/2 teaspoons canola oil 1 1/2 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 3/8 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups low-fat milk, heated until very hot Boiling water, about 1 quart Ground nutmeg (garnish) Directions 1. Preheat oven to 350 F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch baking pan. 2. In large bowl, beat eggs slightly; add pumpkin purée, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup flan mixture into each prepared ramekin. 3. Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins. 4. Bake 40-45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate. 5. Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving. _Tip: Use leftover pumpkin purée in a smoothie with yogurt, milk, sweet spices (cinnamon, ginger, cloves) and a drizzle of agave nectar, honey or maple syrup._ Nutrition per (1 flan) serving Calories 190 Fat 7 g Saturated Fat 1.5 g Cholesterol 110 mg Sodium 220 mg Carbohydrate 24 g Fiber 2 g Sugar 18 g Protein 6 g Recipe courtesy of Cheryl Forberg, RD/CanolaInfo
CanolaInfo

Ginger Cookies

Serves 4 dozen Ingredients 2 cups all purpose flour 3/4 teaspoons baking soda 1/4 teaspoon salt 2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 1/2 cup (1 stick) butter or margarine 1/3 cup Stevia Extract In The Raw® Cup For Cup 1/4 cup sugar 1 egg 1/4 cup dark corn syrup 1/3 to 1/2 cup sugar Directions 1. Preheat oven to 350F. 2. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside. 3. Beat butter, Stevia in the Raw, and 1/4 cup sugar in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See TIP below.) 4. Place 1/3 to 1/2 cup sugar in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets. 5. Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling. Tip: To speed chilling, place dough in freezer for 30 to 45 minutes instead of refrigerating. Nutrition per (1 cookie) serving Calories 50 Fat 2 g Cholesterol 10 mg Sodium 35 mg Carbohydrate 8 g Fiber 0 g Protein 1 g Recipe courtesy of Stevia Extract in the Raw Next: Holiday Cocktails Made Healthy
Stevia Extract in the Raw

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