Do you blow your diet during the holidays? Brenda Hyde provides some healthy recipes that your family will enjoy for special occasions.
Have a healthy holiday!
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Rosemary Roast Pork Tenderloin
Ingredients:
3-4 pounds pork tenderloin
3 cloves garlic – slivered
nonstick cooking spray
2 teaspoons dried rosemary, crushed
salt and pepper -- to taste
Directions:
Cut small slits in the pork and insert garlic slivers. Place pork in roasting pan and spray lightly with cooking spray. Rub surface of pork with rosemary. Sprinkle lightly with salt and pepper. Roast pork at 424 until meat thermometer inserted in center registers 160* to 170 degrees (well done), 1 to 1 ½ hours.
Per serving = 138 calories, 3 gm fat, 73 mg cholesterol, 57 mg sodium
Orange-Glazed Carrots and Asparagus
Ingredients:
1 pound fresh asparagus, trimmed and cut into 2" pieces
1 cup baby carrots
3/4 cup frozen orange juice concentrate, thawed
1 tablespoon cornstarch
1 tablespoon honey
1 garlic clove crushed
1/2 teaspoon dried dill weed
Directions:
In a covered medium saucepan cook asparagus and carrots in a small amount of boiling water for 5 to 7 minutes or until crisp-tender. Drain; return to saucepan. Keep warm.
In a small saucepan stir together 1/4 cup water, 1/2 cup of the thawed concentrate, cornstarch, honey, garlic, and dill weed. Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more. Stir into vegetables. Stir in remaining orange juice concentrate. Makes 4 side-dish servings. This dish only has one gram of fat.
Savory Potatoes
Ingredients:
1 med. onion, chopped (1/2 c.)
1 small. garlic clove, crushed
2 tbs. olive oil
3/4 c. chopped parsley
freshly ground black pepper
1 cup chicken broth
6 med. Potatoes
Directions:
Sauté onion and garlic in olive oil until soft. Stir in parsley,
pepper and broth. Remove from heat. Pare and thinly slice the
potatoes. Layer the slices in broth in the skillet. Bring to a
boil. Reduce heat, cover and simmer until potatoes are tender,
about 20 min. With a slotted spoon, lift potatoes into a heated
serving dish and pour cooking liquid over them. 8 servings. (no
nutritional information available)
Maple Cornbread
Ingredients:
1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
3/4 cup low-fat milk
1/2 cup maple syrup
1 tablespoon oil
Directions:
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Cool on a wire rack for 10 minutes; cut into squares. Serve warm.
Per serving = 149 calories, 2 gm fat, 0 mg cholesterol, 203 mg sodium
Links, information and more for you
About the author: Brenda Hyde is a wife, mom, freelance writer and editor at http://oldfashionedholidays.com/. For more holiday tips and recipes sign up for Holiday Tidbits, her recipe and craft newsletter, by sending any email to Oldfashionedholidays-subscribe@egroups.com.
