Posts Tagged ‘cranberries’

BLOG

 

SWEET POTATO SALAD
How pretty is that?!  And the beta-carotene practically screams at you, here!
This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.
Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers.  Fancy or plain – no matter what meal you serve it with it’s GOOD.
~~~~
2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
Kosher salt & freshly grated black pepper
2 tablespoons finely diced sweet onion
2 tablespoons chopped, toasted pecans
2 tablespoons dried cranberries, coarsely chopped
1 tablespoon minced fresh parsley
Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice,  honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold.  Makes 5 side-dish servings.
Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

SWEET POTATO SALAD WITH TOASTED PECANS AND DRIED CRANBERRIES

How pretty is that?! And the beta-carotene practically screams at you, here!

This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.

Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers. Fancy or plain – no matter what meal you serve it with it’s GOOD.

~~~~

 

 

2 medium sweet potatoes, peeled and diced in 1/2 inch cubes

1 teaspoon olive oil

1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)

Kosher salt & freshly grated black pepper

2 tablespoons finely diced sweet onion

2 tablespoons chopped, toasted pecans

2 tablespoons dried cranberries, coarsely chopped

1 tablespoon minced fresh parsley

Dressing:

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons sugar free or regular honey

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground chipotle pepper

.

Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.

To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold. Makes 5 side-dish servings.

Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

Advertisements

Read Full Post »

CranberryPecanCookies5sm framed

CRANBERRY PECAN COOKIES

Studded with tart cranberries and crunchy pecans, these are the perfect little cookies.

~~~~

 

 

Vegetable cooking spray
4 tablespoons butter, softened
3/4 cup  Whey Low Granular
2 tablespoons milk
1 tablespoon orange juice
2 teaspoons freshly grated orange peel
1 egg white
1 cup flour
1/4 cup almond flour/meal
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup finely chopped pecans
1 cup fresh or frozen cranberries, coarsely chopped

Preheat oven to 350 degrees. Lightly grease a cookie sheet with vegetable cooking spray or fit with parchment paper.

In a small bowl combine flour, almond flour, salt, baking powder, and baking soda. Set aside.

In a large bowl cream together butter and sugar sub until light. Beat in milk, orange juice, orange peel, and egg white. Stir in dry ingredients. Batter will be stiff. Stir in pecans and cranberries.

Drop by tablespoonfuls onto prepared cookie sheet 2 inches apart. Bake for 15-18 minutes or until golden. Allow to cool on baking sheet for one minute before removing to wire rack to cool completely. Makes about 20 cookies.

Per Serving: Calories 78; Protein 1 g; Fat 5 g; Carbs 5 g; Sugar 1 g; Sodium 18 mg

Read Full Post »

FluffyCranberrySalad wm

FLUFFY CRANBERRY SALAD

Light, sweet-tart, and creamy…another way to enjoy those gorgeous cranberries!

This salad has been on my Holiday tables for years and it’s always a hit. My mom made it one Thanksgiving and I fell in love.  She got it from her neighbor who had submitted it to their hometown cookbook – you know those books – the ones with the community’s best cook’s favorite recipes!   Those two ladies are now gone, but I think of them every time I make this.


~~~~

 


One 12-ounce pkg. fresh cranberries
One 15-ounce can crushed pineapple in juice, or Splenda-sweetened,  drained well
1 cup Splenda Granular
1/2 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
3 cups Splenda-sweetened whipped cream OR 3 cups thawed frozen whipped topping
1/3 cup chopped pecans, optional

Grind fresh cranberries in the food processor or blender until finely chopped, but not pureed.  Squeeze excess juice from pineapple and add to the berries.  Stir in the Splenda.  Cover with plastic wrap and allow to chill overnight.

Stir in the sour cream, lemon juice, and whipped topping or cream, and pecans if using, into the cranberry mixture.  Cover and chill for at least two hours.  Makes 12 servings.

Per Serving: Calories 77; Protein 1 g; Fat 5 g; Carbs 6 g; Sugar 3 g; Sodium 25 mg

 

Read Full Post »

TurkeyRollUps25lg wm

CREAMY GARDEN TURKEY ROLL UPS

Kids LOVE these…and they’re so excited to eat rolled up turkey, they forget to notice the vegetables!

These are quick to make and keep well in the refrigerator for a super easy grab-n-go lunch. You can vary the veggie ingredients to suit your taste or what’s on hand in the fridge…go nuts with other seasonings. Pair them with some soy chips and you’ve got a complete meal that will keep you full for hours!

~~~~

 


One 8-ounce pkg fat-free cream cheese
1/4 cup finely shredded carrot
1/4 cup finely shredded zucchini
1 tablespoon dried No Sugar Added cranberries, chopped
1/2 teaspoon dill weed
Pinch of garlic powder
Kosher salt and black pepper to taste
Six ounces roasted turkey breast, deli sliced

In a small bowl combine cream cheese, carrot, zucchini, cranberries, dill weed, and garlic powder. Season with salt and pepper if desired. Place 2 tablespoons of cream cheese mixture onto each slice of turkey. Roll up tightly and wrap in plastic wrap. Allow to chill for two hours. Makes six servings.

Per Serving: 81 Cal; 10 g Protein; 1 g Tot Fat; 7 g Carb; 0 g Fiber; 4 g Sugar; 578 mg Sodium

Read Full Post »