Lowfat/ Healthy Holiday dishes- blogmas day 4

Blogmas day 4: Holiday dinner can be stressful, as can the Holidays, especially if you are on a diet or trying to eat healthy; during this time this can seem near impossible. There are so many treats and buttery dishes that you just want to stuff your face in and the more there are the more you want to indulge.
Well, that is why today’s post is just for you! Today I am going to be sharing low-fat and healthy dishes that you can make at your Holiday dinner or just during the week. With these recipes you will not be going off your diet, and the best part is….. they taste delicious!
Lastly, I want to mention that I will be posting twice today because I have reached 300 followers so I will uploading a appreciation post any minute! So make sure to you do not miss it 🙂

Green Bean Casserole – Slimmed


  •  3 to 4 medium shallots, in their skins
  •  Kosher salt, plus 1 1/2 teaspoons
  •  1 pound fresh green beans, stemmed, and halved crosswise
  •  1 tablespoon extra-virgin olive oil
  •  8 ounces cremini mushrooms, sliced (about 4 cups)
  •  2 tablespoons unsalted butter
  •  3 tablespoons all-purpose flour
  •  1 1/2 cups mushroom, vegetable, or chicken broth (see Cook’s Note)
  •  3 teaspoons fresh thyme leaves
  •  Freshly ground black pepper
  •  Vegetable cooking spray
  •  1 cup fresh bread crumbs


  1.  Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
  2.  Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.
  3.  In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.
  4.  Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.
  5.  Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.

I found this recipe & picture on food network

Healthy ginger-molasses cookies


  •  1/2 teaspoon ground ginger
  •  1/2 teaspoon ground cinnamon
  •  1/4 teaspoon ground nutmeg
  •  1/16 teaspoon ground cloves
  •  2 ounces (1/3 cup) chopped (1/8-inch pieces) crystallized ginger
  •  2 teaspoons molasses
  •  Granulated sugar


  1.  Prepare Basic Cookie Dough (click for link to recipe) stirring ground ginger, ground cinnamon, ground nutmeg, ground cloves, and crystallized ginger in with the dry ingredients in step 2,
  2.  Adding molasses at the same time as the egg white and vanilla extract
  3.  Roll dough by tablespoons into balls, then roll them in granulated sugar.
  4.  Place on baking sheets, flatten slightly, and follow baking instructions for basic cookie.
  5.  Store the cookies for 2 weeks in an airtight container at room temperature, or several months in the freezer.

I found this recipe & picture on health.com

Mushroom-stuffed pork tenderloin


  •  5 tablespoons extra-virgin olive oil, plus more for brushing
  •  4 slices bacon, chopped
  •  8 ounces cremini mushrooms, thinly sliced
  •  Kosher salt and freshly ground pepper
  •  1 clove garlic, finely chopped
  •  1 tablespoon breadcrumbs
  •  1/2 cup chopped fresh parsley
  •  2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
  •  1/2 teaspoon grated lemon zest


  1.  Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  2.  Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  3.  Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  4.  Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  5.  Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

I found this recipe & picture on food network

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese


  •  1 tablespoon olive oil
  •  2 onions, thinly sliced
  •  2 bunches Swiss chard, trimmed and chopped (about 14 cups)
  •  3 garlic cloves, minced
  •  1 (14 1/2-ounce) can diced tomatoes with juices
  •  1/4 cup dry white wine
  •  1/4 teaspoon dried crushed red pepper flakes
  •  Salt and pepper
  •  8 ounces whole-wheat spaghetti
  •  1/4 cup pitted kalamata olives, coarsely chopped
  •  2 tablespoons freshly grated Pecorino cheese
  •  2 tablespoons toasted pine nuts


  1.  Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
  2.  Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
  3.  Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

I found this recipe & picture on food network

Goat Cheese, Lentil and Brown Rice Rolls



  •  Butter, for greasing the baking dish
  •  6 large Swiss chard leaves (about 1 1/4 pounds)
  •  Salt


  •  2 cups cooked short grain brown rice
  •  1 packed cup baby arugula leaves, chopped
  •  1 cup goat cheese, at room temperature (8 ounces)
  •  1 cup cooked green lentils
  •  1/2 cup chopped fresh mint leaves
  •  1/4 cup extra-virgin olive oil
  •  1 teaspoon kosher salt, plus extra for seasoning
  •  1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  •  2 cloves garlic, minced
  •  One 26-ounce jar marinara or tomato-basil sauce
  •  1/2 cup grated Parmesan (2 ounces)
  •  2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces


  1.  Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.
  2.  Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.
  3.  For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.
  4.  Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
  5.  Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

I found this recipe & picture on food network

Thank you so much for reading today’s blogmas post! I hope you can incorporate some of these delicious and healthy recipes into your Holiday dinner. Also, make sure to read my second post which will be uploaded any minute!
Have a great day and I will see you tomorrow for blogmas day 5!

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