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Recipe 1: Mashed Potatoes vs. Celery Root and Yukon Gold Mash:

First up is Mashed Potatoes.  Did you know that a one-cup serving of a traditional recipe can have over 320 calories and nearly 20 grams of fat?  And let’s face it – it can be kind of bland!  Here, we have a Celery Root and Yukon Gold Mash.  A one-cup serving of our version cuts the fat down by more than half – only 8 grams of fat – and has only 224 calories.   The celery root lends a creamy texture and a faint celery taste.  This will surely become a new favorite at your holiday table.

Celery Root and Yukon Gold Mash

Ingredients:

  • 6 tsp vegetable oil
  • 2 c chopped onion
  • 1 lb celery root, trimmed, peeled, cut into 1-inch chunks and tossed with fresh lemon juice to prevent browning
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ c low-fat buttermilk, warmed
  • 2 Tbsp chopped fresh parsley

Instructions:

  1. Heat oil in large skillet over medium heat. Add onions and cook until softened and browned, stirring frequently, about 30 minutes.
  1. Fifteen minutes before onions finish cooking, place celery root and potatoes in large saucepan and add enough water to cover. Bring to a boil over medium-high heat; lower heat and simmer until tender, about 15 minutes; drain.
  1. Return celery root and potatoes to same saucepan; sprinkle with salt and pepper. Gradually stir in buttermilk and then coarsely mash potato mixture; fold in onions and parsley.

Per serving (1/2 cup): 112 cal; 4 g total fat, 1 g sat fat; 365 mg sod; 18 g total carb; 4 g sugar; 3 g fib, 3 g prot.  PPV: 3

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Recipe 2: Canned Cranberry Sauce vs. Fresh Cranberry-Apple Relish:

Preparing a cranberry dish can be intimidating; so many people turn to canned, jellied cranberries during the holidays.  We have a Fresh Cranberry-Apple Relish recipe that is easy, uses fresh and wholesome ingredients like apples and the best part is that there is no cooking involved and it can be made a week ahead of time.

 

Fresh Cranberry-Apple Relish:

Ingredients:

  • 12 oz fresh cranberries (note that you can also use frozen cranberries)
  • 1 large Fuji or other sweet apple, peeled, cored and cut into chunks
  • 2/3 c sugar
  • ½ tsp grated lemon zest
  • ¼ tsp salt

Instructions:

  1. Put cranberries and apple in a food processor and pulse until finely chopped.  Combine with sugar, lemon zest and salt in a medium bowl.  Cover and refrigerate at least 30 minutes for flavors to blend.  Can be made up to one week ahead.

Per serving (2 ½ Tbsp.): 49 cal, 0 g total fat, 0 g sat fat, 37 mg sod, 13 g total carb, 11 g sugar, 1 g fib, 0 g prot.  PPV: 1

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Recipe 3: Green Bean Casserole vs. Green Beans with Mushrooms & Crisp Onions:

Green bean casserole is one of the most popular holiday side dishes, but it can be very heavy and full of unwanted fat and calories.  Our Green Beans with Mushrooms & Crisp Onions is fresh-tasting, flavorful and of course, healthier, too.

 

Green Beans with Mushrooms & Crisp Onions (RECIPE LINK: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=143431):

Ingredients:

  • 2 Tbsp unsalted butter, divided
  • 3/4 cup(s) panko breadcrumbs
  • 2 Tbsp dehydrated onion flakes, minced variety
  • 3/4 tsp table salt, divided
  • 2 spray(s) cooking spray
  •  1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
  •  1 pound(s) button mushrooms, thinly sliced

 

Instructions:

  1. To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
  1. Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until vegetables are lightly browned and tender, about 6 minutes.
  1. Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.

For these recipes and more ideas for healthy holiday eats, pick up a copy of the November/December issue of Weight Watchers Magazine or visit weightwatchers.com.

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