Holiday Healthy Recipes - FOX 26 News | MyFoxHouston

Holiday Healthy Recipes

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November is national Diabetes recognition month.  With the holidays kicking off, it's a good time to talk about getting in great tasting food that will help prevent a rise in your blood sugar and your waistline.

 

 

 

Cranberry-Cherry Relish Recipe

 

Makes 6 servings.  Preparation time: 15 minutes. Cook Time: 15

 

Ingredients:

1 ½ cups fresh cranberries

1 cup frozen Dark Sweet    cherries (thawed & drained)

1 medium orange

1-teaspoon cinnamon

¼ teaspoon Allspice

¼ teaspoon cloves

2 Tablespoons orange liqueur

1-Tablespoon Splenda Blend

3 Tablespoons low sugar/low fat granola (KIND 5 g sugar)

6 Romaine lettuce leafs

Directions:

  1. Rinse cranberries and place in food processor. Pulse until chopped. 
  2. Zest the orange & place zest to the side.  Remove white membrane from orange then slice orange into several pieces.
  3. Add orange & cherries to processor & pulse until blended. Do not over process.
  4. Place in a bowl & add spices and liqueur, blend
  5. Place a large Romaine leaf on plate & spoon on sauce. Sprinkle a few spoons of granola on top.

Nutrition Facts: 80 calories per serving, 4 grams of fat, 4 grams of sugar, 3 grams of fiber, 3 grams of protein, 5 mg sodium, 4 grams of fiber

Good source of vitamin A (15% RDI) and great source of vitamin C (25% of RDI)

 

 


 

 Traditional Stuffing

Makes: 44 servings Prep Time: 35 min Cook Time: 30 min

INGREDIENTS

2 8.5-oz. corn muffin mix

1 8-oz. can cream-style corn

2 eggs

½ cup plain, non-fat yogurt

¼ cup skim milk

½ cup I Can't Believe It's not Butter ® All Purpose Sticks

1 onion, finely chopped

2 celery stalks, finely chopped

1 green bell pepper, finely chopped

2 tsp. dried thyme

1 tsp. dried basil

2 tsp. dried oregano

1 tsp. ground black pepper

2½ cups Kitchen Basics® chicken broth, no added sodium or fat

DIRECTIONS

1. Preheat oven to 400⁰F. Lightly grease 9x13 inch baking dish.

2. In medium bowl, combine muffin mix, corn, eggs, yogurt and milk. Stir until moistened and pour into prepared pan. Bake until done, approximately

3. In large saucepan over medium heat, melt butter and sauté onion, celery, and green pepper. When onions are tender, stir in seasonings and broth. Bring to a boil then remove from heat.

4. Crumble cornbread and stir in broth mixture. Mix well and serve.

 

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