Holidays can wreck havoc on healthy eating. These heart healthy recipes would be perfect additions to a holiday brunch or meal

 

Turkey Bacon and Spinach Quiche with Sweet Potato Crust

Serves 5

  • Cooking spray
  • 2 cups grated sweet potato (from about 1 medium sweet potato)
  • 1 teaspoon canola or corn oil
  • 1 medium yellow onion, finely diced
  • 6 pieces turkey bacon, thinly sliced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • ¾ teaspoon dried dillweed, crumbled
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 4 large egg whites
  • ¼ cup fat-free milk
  • 1½ tablespoons fat-free feta cheese
  1. Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
  2. Gently press the grated sweet potato over the bottom and up the side of the pie pan. (The grated sweet potato will be loose, but will hold together once baked.) Bake for 20 minutes, or until the crust is cooked. Remove from the oven. Reduce the oven temperature to 350°F.
  3. Meanwhile, in a medium pan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 6 to 8 minutes, or until very soft, stirring frequently. Stir in the turkey bacon. Cook for 3 to 4 minutes, or until the onion and bacon begin to brown, stirring frequently. Stir in the spinach, dillweed, salt, and pepper. Cook for 1 to 2 minutes, or until the spinach releases its juice. Remove from the heat. Using a spatula, transfer the mixture into the sweet potato pie crust.
  4. In a small bowl, whisk together the eggs, egg whites, and milk. Pour the egg mixture over the spinach mixture in the pie crust. Dot the feta cheese over the top.
  5. Bake for 35 to 40 minutes, or until the center doesn’t jiggle when the pan is gently shaken or a wooden toothpick inserted in the center of the quiche comes out clean.
  6. Remove from the oven. Let stand for 5 minutes before serving.

 

Festive Turkey Rice Salad

Serves 6

  • 2 tablespoons plain rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 3 1/2 cups cooked wild or brown rice
  • 1 1/2 cups chopped cooked skinless turkey breast, cooked without salt
  • 1/3 cup unsweetened dried cranberries
  • 1 bunch chopped green onions
  1. In a small bowl, whisk together the vinegar, lime juice, oil, honey, and ginger.
  2. In a large bowl, stir together the rice, turkey, cranberries, and green onions. Pour the dressing over the salad, tossing to coat. Cover and refrigerate until serving time.

 

Rosemary Balsamic Roasted Vegetables

Serves 8

  • 1/2 lb., Brussels sprouts, brown ends trimmed off and cut in half
  • 1/2 medium cauliflower (cut into florets)
  • 4 medium carrots (peeled, sliced)
  • Turnips, peeled and chopped into 1/2 inch cubes
  • Beets, peeled and chopped into 1/2 inch cubes
  • Sweet potato (peeled, optional) cut into ¾ inch cubes
  • 1/4 tsp. salt
  • 3 Tbsp. balsamic vinegar
  • 3 tsp. extra virgin olive oil
  • 2 tsp. no-calorie sweetener (granulated)
  • 2 Tbsp. fresh, chopped rosemary
  • 2 clove fresh, minced garlic
  • 1 tsp. onion powder
  • 1/2 tsp. pepper
  1. Preheat the oven to 375°F. Spray 9 x 13 baking dish with cooking spray.
  2. Thoroughly wash all vegetables, cut and toss together in large bowl.
  3. In small bowl, whisk together vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over vegetable mixture and toss well.
  4. Pour vegetable mixture into prepared 9 x 13 baking dish. Bake in preheated oven for 30-35 minutes, stirring once, until all vegetables pierce easily with a fork.

 

Baked Apples and Pears with Almonds

Serves 4

  • 4 small Granny Smith or Golden Delicious apples (can substitute any variety of apple or use pears as available or on sale)
  • 1/4 cup unsalted, unoiled almonds
  • 2 tablespoons dried cranberries or raisins (no-sugar-added)
  • 1/2 teaspoon cinnamon
  • 2 teaspoon honey

  1. Preheat oven to 400° F.
  2. Cut ½ inch off the top of the apples, save the tops.
  3. Using a spoon or paring knife, core out the apples, leaving a bottom/base intact.
  4. Chop almonds.
  5. In a small bowl, combine almonds, cranberries and cinnamon – stir gently. Drizzle in honey and stir until almonds and cranberries are coated.
  6. Spoon almond mixture into apples and replace tops. Fill a small baking dish with ¼ inch of water, place apples in dish and cover loosely tented foil. Bake
    30 minutes. Remove foil and bake an additional 15 minutes until apples are tender and lightly golden.