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If you’re looking for some lighter options for holiday meals, consider one of these options in place of heavier salads or side dishes. For more seasonal recipe ideas, check out the latest edition of Cooking Light.
Rosemary-Citrus Parfaits
You'll make more rosemary syrup than you need, but it's great to have extra on hand. It keeps well in the refrigerator, where it will last for 2 to 3 weeks. The recipe’s author suggests stirring some into club soda to make a rosemary soda, and mix with vodka or gin for a cocktail. Or, she suggests, "If you have a clean yard with freshly fallen snow, you can put some in a cup and drizzle the syrup over it" for a homemade snow cone. "That's really, really tasty," she says. You can also share the syrup with someone on your holiday gift list; attach a card with suggestions for how to use it.
INGREDIENTS
Rosemary Syrup:
1 cup sugar
1 cup water
4 rosemary sprigs
1 tablespoon fresh lemon juice
Parfaits:
4 cups plain 2% reduced-fat Greek yogurt
2 large navel oranges, peeled and cut into segments
2 blood oranges, peeled and cut into segments
4 mandarin oranges, peeled and cut into segments
2 red grapefruit, peeled and cut into segments
Rosemary sprigs (optional)
PREPARATION
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To prepare rosemary syrup, combine sugar, water, and rosemary sprigs in a saucepan; bring to a boil over medium-high, stirring occasionally to dissolve sugar. Boil for 5 minutes. Cool; discard rosemary sprigs. Stir in lemon juice. |
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To prepare parfaits, spoon 1/2 cup yogurt into each of 8 glasses; top evenly with citrus sections. Drizzle 2 teaspoons rosemary syrup over each parfait. Garnish with rosemary sprigs, if desired. |
PREP TIME: 35 MIN | TOTAL TIME: 45 MIN | YIELD: SERVES 8
Source: Cooking Light, November 2016
Total Per Serving: Calories - 182, Carbs - 32g, Fat - 2.5g, Protein - 11g, Fiber - 3g, Sodium - 39mg.
Cucumber, Carrot, and Orange Salad
To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch.
INGREDIENTS
1 large navel orange
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup thinly sliced red onion
1/4 cup cilantro leaves
1 English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups)
1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)
PREPARATION
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Peel and section orange; squeeze membranes over a bowl to extract juice. |
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Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. |
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Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine. |
Source: Cooking Light, November 2016
Total Per Serving: Calories - 107, Carbs - 11g, Fat - 7.2g, Protein - 1g, Fiber - 2g, Sodium - 145mg.
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The Healthier Recipe of the Month is a feature primarily intended to provide accessible recipe options for those who may not have previously focused on healthy eating and aren't sure where to start or those who are looking to make incremental changes in their eating habits and overall dietary choices. These recipes are provided for educational purposes only, not as a substitute for professional health or dietary advice. Most recipes can be modified to substitute ingredients more appropriate for your personal dietary needs and preferences, particularly if your physician or dietician recommends avoiding particular foods.
Always seek the advice of a physician or other qualified healthcare provider (such as a dietitian) with any questions regarding a nutritional or other eating issue. Never disregard advice or treatment received from a health professional.
