Thanks for tuning in today! It's the holidays and we want people to have a great time! But often, people get overwhelmed thinking about all the food they'll be consuming and the repercussions that follow (gaining weight, feeling tired, low energy, upset tummy) from many of those choices.
As we talked about in the segment, when you have a plan you can minimize or eliminate this dilemma and just enjoy food, people and this time of year. Use the recipes below to help achieve this. If you want more tips, you can get them here. Enjoy!
Turkey Wrap Medallions – Serves 4
4 whole grain tortillas
1⁄2 cup hummus
1⁄2 cup guacamole
3⁄4 cup roasted red bell pepper, cut in strips
1⁄2 cup green onions, sliced
16 ounces turkey, cooked and diced
1 cup fresh spinach leaves, chopped
1⁄4 cup salsaDirections
Lay tortillas on a flat surface.
Spread hummus and guacamole on tortillas.
Sprinkle sliced peppers and onions evenly on top of hummus layer.
Add turkey, spinach and salsa as final layers.
Roll up, cut in medallions and secure with toothpicks to serve on an appetizer buffet.
Honey Roasted Apples and Carrots – Make 6 1/2 cup servings
2 cups Granny Smith apples, cored and chunked
4 cups carrots, peeled and chunked
1⁄4 teaspoon ground cinnamon
2 tablespoons honey
2 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Spray baking sheet with non- stick spray
Toss all ingredients together, place in single layer on baking sheet and roast for 25 to 35 minutes or until lightly golden and tender, but not mushy.
Remove from oven and serve.
Rainbow Salad – Serves 4
1 cup orange bell pepper, sliced
1⁄4 cup radishes, sliced
1 cup tomatoes, chopped
1 cup Granny Smith apples, sliced or chopped
1 cup mango, chunked
1 tablespoon cilantro or to taste, chopped 1 tablespoon olive oil
Salt and pepper to taste
Combine all ingredients and serve.
Butternut Squash Wild Rice Pilaf – Serves 4
2 cups butternut squash, skinned, diced in 1” pieces
2 tablespoons olive oil
2 teaspoons ground cumin
1⁄4 teaspoon ground cinnamon
1 tablespoon butter, unsalted
1⁄4 cup yellow onion, diced small
1 cup wild rice
1⁄4 cup dried cranberries
3 cups water and/or stock or broth
1⁄2 cup apple cider or apple juice
1 teaspoon salt
Preheat oven to 400 degrees.
Combine squash, cumin, cinnamon and olive oil. Season with salt and pepper.
Roast squash until slightly softened and browned, about 20 minutes. Set aside.
In medium saucepan, melt a teaspoon of butter and sauté onions until translucent, 3-5 minutes.
Add wild rice, water and/or stock, salt, and apple juice and bring to a boil. If apple juice is not used, substitute water, stock or broth.
Reduce to a simmer, cover and cook for 35 minutes until almost cooked through.
Add cranberries and cook rice through, 5-10 more minutes. Once rice is cooked, mix in squash and serve immediately. May also be served at room temperature with a simple vinaigrette.