Favorite Holiday Recipes From TNT

Dec 4, 2018 | Health, Recipes | 0 comments

Favorite Holiday Recipes From TNT

Christiane:  

Honey Lemon Dressing – Favorite holiday recipes

Ingredients:

  • 1 ea garlic clove
  • 2 ea shallots
  • 1 bunch flat leaf parsley, cleaned
  • 1 lemon zest 1 tbsp Dijon mustard
  • 1/4 cup lemon juice, fresh squeezed
  • 1/4 cup rice wine vinegar
  • 1/3 cup honey 3/4 cup extra virgin olive oil
  • Kosher salt and black pepper to taste

Directions:

  1. Place all ingredients in food processor, smoothie maker or other blender.
  2. Blend until smooth.
  3. Season to taste (should be slightly sweet, salty and acidic.)

Great to use for a marinade, dipping vegetables, dress salads or grains.

Grace:

Links to Great Holiday food  

fitnotskinny.net – Revamped Menu (Highly suggest the butternut squash, cauliflower casserole recipe!)

Healthy Pies –  fitnotskinny.net – Healthified Pies

Other Healthy Desserts & Snacks – fitnotskinny.net – Desserts and Snacks

Bri:

Buffalo Chicken Dip

Serving Size: 10

Ingredients:

  • 3 cups shredded Rotisserie Chicken breast
  • 1 cup non-fat plain Greek Yogurt
  • 1⁄2 – 1 cup Frank’s Buffalo Wing Sauce
  • 1⁄2 cup Greek cream cheese

Directions:

  1. Place first 4 ingredients into a crockpot or stove top pot
  2. Heat crockpot for 2-3 hours on high or 4 hours on low, for stove top heat for 10-15 minutes on medium heat.
  3. Serve with peppers, carrots & celery

Comparison

Philadelphia 1/3 Less Fat per 8 oz. – 560 calories/48 grams fat/16 grams protein

vs.

Greek Cream Cheese per 8 ozs. – 480 calories/24 grams fat/32 grams protein

Average Buffalo Chicken Dip per serving – 183 calories/12.3 grams fat/16.8 grams protein

vs.

Healthy Buffalo Chicken Dip per serving – 130 calories/3.9 grams fat/18.4 grams protein

Ashley:

Cranberry Orange Quinoa Salad with Kale and Mint

Ingredients:

  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup fresh cranberries
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey
  • 2 tbsp grated orange zest
  • 6 small oranges
  • 1/4 cup mixed nuts
  • 1/4 cup pomegranate arils
  • 1/4 cup chopped fresh mint

Directions:

  1. Rinse quinoa with water and strain.
  2. In a small pot, add quinoa and 2 cups water to boil.
  3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
  5. Wash remove stems from kale. Finely chop kale and add to the quinoa.
  6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
  7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  8. Stir in orange zest in with the quinoa.
  9. Peel and coarsely chop oranges and mix in with the quinoa.
  10. Stir in nuts, pomegranate and mint.
  11. Cover and refrigerate until ready to serve.

Kayla:

Dairy Free Mac and Cheese with Black Pepper & Broccoli

Course – Entree

Recipe Type – Gluten-free option, nut-free option, oil-free option, vegan

Prep Time – 10 minutes

Cook Time – 35 minutes

Total Time – 45 minutes

Servings – 4

Calories – 350 kcal

Ingredients:

  • 600 mls / 2 1⁄2 cups water
  • 1 medium potato , peeled and cubed
  • 50g / 1⁄3 cup carrots , chopped 4 cloves garlic , chopped, or use 1 teaspoon garlic powder)
  • 3 tablespoons onion , chopped, or use 1⁄2 teaspoon onion powder
  • 1⁄2 small green chile (optional)
  • 1 small tomato , chopped
  • 30g / 1⁄4 cup raw cashews , or macadamias (or 1/4 cup pepitas to make nut-free)
  • 225g / 2 1⁄2 cups broccoli , chopped
  • 3⁄4 teaspoon prepared mustard
  • 2 teaspoons soy sauce , or tamari (or coconut aminos to make soy-free)
  • 4 tablespoons nutritional yeast
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil , omit to make oil-free
  • 3⁄4 teaspoon salt , or more to taste
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon sriracha sauce (optional)
  • 1⁄4 teaspoon white pepper
  • 1 1⁄2 teaspoons freshly ground black pepper , or to taste, divided
  • 10 – 12 ounces cooked elbow pasta , gluten-free if necessary

Instructions:

  1. In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews.
  2. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
  3. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes.
  4. Drain the broccoli and set aside.
  5. Then cook the macaroni as per the instructions on the packaging. Usually it’s for around 8 – 10 minutes. (Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.)
  6. Combine the potato mixture (along with its liquid), mustard, soy sauce, nutritional yeast, lemon juice, oil, paprika, and sriracha (if using) in a blender.
  7. Blend for 1 minute, let the mixture rest for 1 minute, and blend again until smooth.
  8. Transfer the mixture to the saucepan over medium heat.
  9. Add the salt, white pepper, and 1⁄2 teaspoon of the black pepper, stirring to combine. Add some additional water to adjust the consistency if the sauce is too thick.
  10. Bring the sauce almost to a boil. Taste and adjust the seasonings.
  11. Add the elbow pasta and broccoli.
  12. Stir to combine, cover the saucepan, and cook for 3 minutes.
  13. Let the mixture sit for 2 minutes.
  14. Add the remaining 1 teaspoon black pepper.
  15. Sprinkle some more pepper on each serving, if desired.

Katti:

Try adding some new and/or seasonal items to your salad, such as

Sarah:

Overnight Oats

Ingredients:

  • 2 tsp chia seeds
  • 1⁄2 scoop protein powder
  • 1 tsp stevia 1⁄3 cup oats (real ones, not the quick cooking ones)

Directions:

  1. Mix all of the dry ingredients together.
  2. Add in the wet: 1⁄2 cup yogurt (try for plain, no sugar added) 1⁄2 cup coconut water (can sub out for any liquid i.e. almond milk, milk, coconut milk, etc.)
  3. Mix together.
  4. Add 1⁄3 cup frozen berries on top (I like blueberries)
  5. Let sit overnight.
  6. Enjoy! I make 5 at a time, so the whole week is ready to grab and go.

Alyssa’s Knockoff Cookies

Ingredients:

Dry ingredients

  • 2 cups of oats (blended to almost a flour consistency)
  • 1 cup of whole oats
  • 2 tsp cinnamon
  • 1⁄4 tsp salt
  • 3⁄4 Tbsp baking powder
  • 1⁄4 cup chia seeds 1 cup shredded coconut
  • 1⁄2 cup dried berries
  • 6 medjool dates, chopped (these are very soft and gooey and sweet, so add more if you want; I chopped them, and then massaged them into the mixed dry ingredients- see below)

Wet ingredients

  • 1⁄2 cup coconut sugar
  • 1⁄3 cup melted coconut oil
  • 2 tsp vanilla
  • 1 1⁄2 cups unsweetened applesauce
  • 2 Tbsp flaxmeal + 1⁄3 cup water (can sub for 2 eggs)

Directions:

  1. Preheat oven to 350F.
  2. Mix dry ingredients together (except dates). Chop dates into small pieces, and massage into the dry ingredients, making sure they are well distributes (let me know if this isn’t clear).
  3. In a separate bowl, whisk wet ingredients together. Add to the dry ingredients and mix well. Using a tablespoon, scoop mix out, roll into a ball, and then flatten on a cookie sheet; these can go close together as they don’t spread out. Bake util starting to brown on top; should still be soft to the touch.
  4. Let cool. Store in fridge. This will make 30-40 little cookies.

Cindy:

Holiday Salad

Ingredients:

  • Chopped Romaine Lettuce
  • Baby Spinach Dried Cranberries
  • Mandarin Oranges or chopped apples
  • Candied Almonds or the healthier version sliced almonds
  • Feta Cheese
  • Brianna’s Poppy Seed Dressing (use sparingly)

Directions:

There are no particular measurements. Just however much of each ingredient you’d like to include. Every bite of this salad usually gets eaten and this is what family usually request I bring.

 

We hope that these recipes and ideas help to enhance your holiday meals.

 

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