Staying on track with our health and wellness goals can be HARD during the holidays! Busy schedules, exhausting to do lists, travel, and social events revolving around food can make it hard to stick with-or build-our healthy habits this time of year. I thought that offering a few healthier versions of some favorite holiday dishes could be helpful as we head into this incredible season!
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For now-check out these healthy holiday dishes to add to your meals and be sure to download my FREE copy of The Healthy Holiday Survival Guide to get tips and health hacks to make your holiday healthy and happy!
Yummy Sweet Potatoes
(Makes 12 servings)
4 sweet potatoes
1 cup Nonfat Greek yogurt
2 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
2 large Egg
3/4 cup, halves Pecans
1/2 cup of miniature Marshmallows
~Preheat oven to 350°F. Lightly grease or spray a 2.5 quart casserole dish.
~Place the sweet potatoes in a medium saucepan with enough water just to cover them. Bring to a boil over high heat. Reduce to a simmer and cook until tender, 5-7 minutes. Drain.
~place sweet potatoes in the pot and mash to desired consistency.
~Add the yogurt, cinnamon, nutmeg, and salt. Stir, taste for sweetness. Adding a little brown sugar will add to the sweetness if desired.
~add the eggs and whip. Transfer the mixture to the lightly greased casserole baking dish.
~Bake for 30 minutes. Top with the pecan/marshmallows mix and bake until marshmallows are puffed and lightly brown -about 10 minutes
Nutrition per serving
112 Calories 12g Carbs 5.5g Fat 4.5g Protein
Green Bean Casserole
(makes 10 servings)
1/2 cup Panko Breadcrumbs
1/4 cup Parmesan cheese
2 tablespoon Italian Parsley
2 tbsp Olive oil
4 cup Green beans
1 medium Onions
1/2 cup chopped Mushrooms
3 tbsp Flour
2 cup Reduced fat milk
7 oz Nonfat Greek yogurt
Salt & Pepper to taste
~Place oven rack in the top half (not close to broiler) of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
~In a small bowl mix together the Panko, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.
~Blanch the green beans: Bring a very large pot of water to a boil. *Prepare an ice water bath and set dry paper towels. Place the beans in the water and cook just until crisp but tender-about 2-3 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to paper towels. Pat dry.
~ Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and mushrooms. Cook, stirring frequently, until the onion is soft and tender, and the mushrooms have browned-about 15 minutes. Add 1 tablespoon olive oil. Sprinkle flour over the top. Cook, while stirring, for 1 to 2 minutes more, until the flour turns gold
~Slowly add the milk a bit at a time, stirring to prevent lumps from forming. Increase the heat to medium high. Stir in the salt, pepper, and nutmeg. Allow the sauce to bubble while stirring and scraping bottom of the pot. Stir until well mixed and evenly heated, about 10 minutes.
~Remove from the heat and stir in the Greek yogurt.
~Transfer half the green beans to the prepared baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce. Sprinkle the breadcrumb mixture over the top.
~Broil until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes (watch closely!)
~Let stand for 10 minutes prior to serving. Garnish with additional fresh parsley.
Nutrition per serving
112 Calories 12g Carbs 4.5g Fat 6g Protein