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:
- Heat oil in large skillet over medium heat. Add onions and cook until softened and browned, stirring frequently, about 30 minutes.
- 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.
- 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:
- 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:
- 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.
- 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.
- 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.