Holiday Snack Mix
Yields 10 servings
½ cup per serving
Ingredients
2 cups whole grain cereal
1 cup old-fashioned oats
½ cup unsalted walnuts
½ cup unsalted almonds
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 tbsp water
½ cup raisins
½ cup dried cranberries
Directions
Pre-heat oven to 325 degrees. Mix cereal, oats, almonds, walnuts, cinnamon and nutmeg together in a large bowl. Stir in water and vanilla to the mixture. Spread mixture onto a baking sheet. Bake at 325 degrees for 30 minutes until golden brown and crunchy. Transfer to a bowl and stir in raisins and cranberries. Store in an airtight container.
Nutrition Facts
Calories – 150 | Protein – 6 grams | Fiber – 4 grams | Sodium – 33 mg
Orange-Glazed Turkey with Potatoes & Carrots
Yields 6 servings
Ingredients
Cooking spray
1½ to 1¾ pound boneless turkey breast roast, skin and fat removed
2 tsp mixed dried herbs (rosemary, basil, parsley, tarragon, chives, thyme, sage)
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
3 tbsp no-sugar added orange marmalade
1 pound potatoes (scrubbed and cut into 1-inch cubes)
1 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut into 1-inch sections
Directions
Pre-heat oven to 375 degrees. Spray a 9 x 13-inch casserole dish with cooking spray and place turkey in the dish. In a small bowl, mix dry ingredients (herbs, salt, pepper, garlic powder). Rub half the mixture over the turkey. Spread marmalade over the turkey. Stir potatoes, carrots and oil into the remaining herb mixture. Place vegetables in dish around the turkey. Bake for 1 hour. Remove from oven and let sit for 5-10 minutes to allow juices to redistribute.
Nutrition Facts
Calories – 257 | Protein – 32 grams | Fiber – 3 grams | Sodium – 389 mg
Green Bean Salad Vinaigrette
Yields 12 servings, ½ cup per serving
Ingredients
1 quart water
1 pound of fresh or frozen green beans
1½ tbsp. raspberry vinegar or red wine vinegar}
¾ tsp yellow mustard
1½ tsp dried parsley
½ tsp honey
½ medium garlic clove, minced
½ cup olive oil
¼ tsp salt
1/8 tsp pepper
1 medium red bell pepper cut into thin strips
½ small red onion, cut into thin strips
¼ tsp grated lemon zest
Directions
In a large sauce pan, bring water to a boil over high heat. Add the green beans and boil for 5 minutes. Meanwhile, fill a large bowl with cold water. When the beans are read, drain them and then plunge into the cold water. Once they are cold, drain well and pat dry with paper towels. While the beans are cooling, in a separate large bowl, whisk together the vinegar, mustard, thyme, parsley, honey and garlic. Slowly whisk in the oil, continuing to whisk until thoroughly combined. Whisk in the salt and pepper. Add the green beans, bell peppers and onions to the vinegar mixture. Toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with the lemon zest.
Nutrition Facts
Calories – 30 | Protein 1 gram | Fiber – 2 grams | Sodium 60 mg