Main page content
With the holiday season upon us, why not try adding a new twist to some traditional holiday sides? For more seasonal recipe ideas, see the latest issue of Cooking Light.
White Balsamic and Rosemary Cranberry Sauce
INGREDIENTS
1 (12-oz.) pkg. fresh cranberries, divided
3/4 cup granulated sugar
2 1/2 tablespoons water
2 rosemary sprigs
1 tablespoon white balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
PREPARATION
1) Reserve 1/2 cup cranberries.
2) Place the remaining cranberries, sugar, 2 1/2 tablespoons water, and rosemary sprigs in a saucepan over medium-low. Cook 8 to 10 minutes, stirring occasionally.
3) Increase heat to medium-high; cook 8 minutes or until juices begin to thicken.
4) Remove pan from heat; stir in reserved 1/2 cup cranberries, balsamic vinegar, salt, and pepper.
Source: Cooking Light, November 2016
Total Per Serving: Calories - 95, Carbs - 25g, Fat - 0g, Protein - 0g, Fiber - 2g, Sodium - 122mg.
Twice-Roasted Sweet Potatoes with Chipotle
INGREDIENTS
6 medium sweet potatoes, unpeeled (about 3 1/2 pounds)
1/4 cup butter, softened
1 tablespoon finely chopped chipotle chiles, canned in adobo sauce
1 teaspoon adobo sauce
1/2 teaspoon salt
3 green onions
PREPARATION
1) Preheat oven to 400°.
2) Pierce potatoes with a fork; place on a baking sheet. Bake at 400° for 1 hour and 15 minutes or until done. Cool slightly.
3) Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
4) Combine potato pulp, butter, chiles, adobo, and salt in a food processor. Finely chop white bottom part of onions; add to pulp mixture. (Reserve green onion tops.) Pulse mixture 5 times to combine.
5) Arrange potato shells on baking sheet. Spoon potato mixture into shells. Bake at 400° for 10 minutes or until hot.
6) Thinly slice green top part of onions, and sprinkle over potatoes.
Source: Cooking Light, November 2011
Total Per Serving: Calories - 116, Carbs - 18.8g, Fat - 4.1g, Protein - 1.5g, Fiber - 2.8g, Sodium - 253mg.
~~~~
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.
