Healthy Holiday Recipes

by SPARK


Holiday Pudding Cups

A light delicious treat which is fruitful, festive, and requires very little work. Plus it is in its own dish, so less clean up after a holiday party.

Ingredients:

  • 1pkg Philo dough (thawed)
  • 1pkg JELLO instant vanilla pudding (regular or sugar free)
  • Milk (for pudding)
  • ¼ cup Pomegranate
  • ¼ cup Strawberry (sliced)
  • ¼ cup Blueberry
  • ¼ cup Kiwi (diced)
  • Powder Sugar

Directions:

  1. Preheat oven to 350
  2. Lightly spray muffin pan with cooking spray (for appetizer style use the miniature cup cake pans)
  3. Roll Philo dough into 1/8 inch thick sheets
  4. Cut dough into squares, so that when it’s laid into the muffin pan it will hangover ½ inch
  5. Gently press squares into muffin pan, shaping edges to form rims ¼ inch high
  6. Bake for 18 minutes or until pastry has a golden color. (Tip – for a glossy shine on the pastry cup lightly glaze beaten egg onto the top)
  7. Let cool
  8. Mix up the vanilla pudding per the JELLO package instructions
  9. Once the pastry cups have cooled, spoon pudding into each cup.
  10. Then top with a piece of each fruit and lightly dust with powder sugar.
  11. Serve chilled.
  12. ENJOY!

Stuffing with Sage and Chives

Ingredients:

  • 1 spray(s) cooking spray
  • 12 slice(s) whole-wheat bread, cubed*
  • 2 tsp olive oil
  • 2 tsp light butter
  • 1 cup(s) onion(s), diced
  • 3 stalk(s) (medium) celery, diced
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 1/2 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  • 2 cup(s) canned chicken broth
  • 2 Tbsp chives, fresh, chopped

Instructions:

  1. Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
  2. Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
  3. Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
  4. Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more. Divide into 8 pieces and serve. Yields 1 piece per serving.

Notes:

  • Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
  • Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety..
  • For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing
  • You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.

Servings:  8

Preparation Time:  15 min

Cooking Time:  45 min

Level of Difficulty:  Easy

Enjoy!

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