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Wednesday
Dec092015

Healthy Kitchen: Holiday Dinner

Hosting company this holiday season?  Need a quick dinner idea with accompanying recipes?  This time of year is often filled with love, gratitude and giving – but it can also quickly bring on unnecessary stress with planning for guests and perhaps even watching your waistline.  

Let us take some of that stress off your plate by offering to do some planning for you with our Healthy Way of Eating holiday dinner below!

Each recipe will win you over with its flavor, easy prep time and ample nutrition. And it won’t  divert you from your weight loss objectives! Let yourself focus on the things that are really important this season – family, friends and love.  Hope you enjoy!

Healthy Way of Eating Holiday Menu

*Dairy Free, Gluten Free

Yield:  Serves 8

Holiday Roast

I love a roast at a holiday meal. There’s something so hearty and comforting about it! This recipe below is both simple and tasty. It comes with an optional prosciutto wrap that is oh-so-delicious but if you don’t consume pork, feel free to leave it off or replace with another deli meat of your choice.

Ingredients

 

  • Beef Tenderloin (4 pounds), organic.
  • 2 tsp sea salt
  • 1 tsp ground pepper
  • 2 Tbsp olive/avocado oil
  • 12 slices of prosciutto, nitrate free (optional)
  • 3 garlic cloves, minced
  • 3 Tbsp of rosemary
  • Parchment paper
  • Tooth picks (optional) 

 

Instructions

 

  1. Preheat oven to 425°. Season roast with salt and pepper and cook in large skillet (with 2 Tbsp of hot olive oil) over medium-heat for 5-6 minutes on each side.  Let cool for 5 minutes.
  2. Arrange prosciutto slices in 2 rows on parchment paper, overlapping to form a rectangle shape that is the same length and width of your roast.
  3. Season cooled roast with garlic and rosemary and place it on 1 long side of prosciutto.  Use the parchment paper to roll the roast with prosciutto as tightly as possible. If needed, use tooth picks to secure. Transfer roast to a foil-lined baking sheet, and brush with oil.
  4. Bake roast at 425° for 30 minutes or until prosciutto is crispy and meat is at desired temperature (135° for medium rare to 150° for medium).

 

Lemon Garlic Asparagus

With a hearty entrée, you always want to keep the sides a little more light, so I’m suggesting this tasty, lean and green dish. It takes just minutes to pan fry – and you can use the same pan you pan fried the roast in to save on time and to add additional savory flavor! 

Ingredients

 

  • 1 pound of fresh asparagus, trimmed
  • 2 tsp sea salt
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice (to finish)

 

Instructions

 

  1. Add asparagus to large skillet (with 2 Tbsp of hot olive oil) over medium heat.
  2. Season with sea salt and sauté for approximately 7 minutes or until desired softness. Larger stocks may take longer.
  3. Finish with a tablespoon of fresh lemon juice prior to serving.

 

Sweet Potato Mash 

Who doesn’t love a good sweet potato recipe? I put this one at the top of my list because you feel like you’re eating dessert. However, I count it as an awesome side dish as well. Your guests will never even guess that this is a healthy eating option!

Ingredients

 

  • 5 medium-size sweet potatoes, scrubbed
  • 2 bananas, unpeeled
  • 1 stick of butter, room temperature, organic
  • 1/3 cup raw honey
  • 1 1/2 cups pecan pieces
  • 1/8 cup cinnamon
  • 1/8 cup pumpkin pie spice
  • 1/2 cup coconut flour

 

Instructions

 

  1. Preheat oven to 400°F. 
  2. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes. 
  3. Add bananas to roasting pan alongside sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bananas stand at room temperature until cool enough to handle, about 15 minutes. (Maintain oven temperature.) 
  4. Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Peel bananas; add to bowl. Add 1/2 stick butter and honey; beat with wooden spoon until blended and fluffy. Season to taste with salt. Transfer to 8- to 10-cup ovenproof baking dish.
  5. Mix nuts, spices, and flour in bowl. Add 1/2 stick butter; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be prepared 1 day ahead. Cover separately and chill until ready for baking.)
  6. Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.

 

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