Countdown to Christmas: Delicious yet healthy recipes



Christmas is all about trying new dishes from your grandmother’s secret recipe book, but you can still do that by eating healthy without “cheating” with your diet.

These recipes will help you keep up with your healthy diet while enjoying the delicious festive decadents.

Sliced ​​Brussels sprouts salad

Image: Included

ingredients

  • 2 lbs. the brussel sprouts
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 TBSP. Dijon mustard
  • 1 TBSP. honey
  • 2 Tea spoons. kosher salt, shared
  • 1 teaspoon. ground black pepper, divided
  • 1 cup dried, sweetened cranberries
  • 1 c. grated sharp white cheddar cheese
  • 1/2 cup toasted, sliced ​​almonds
  • 1/4 c. chopped parsley leaves

directions

  1. Cut off the stem end of each Brussels sprouts. (Save the light green leaves that fall off and place them in a large mixing bowl.)
  2. Place the Brussels sprouts, cut-side down, on a cutting board and slice very thinly (about 1/8 inch thick). Put it in the mixing bowl with the leaves.
  3. Combine olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Close well and shake to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon salt and 1/2 teaspoon pepper and mix well. Easy rest for 15 minutes.
  4. Add cranberries, cheddar cheese, almonds and parsley. Stir and serve immediately or store covered in the fridge for up to 4 hours.

Roast chicken from the Dutch oven

Image: Included

ingredients

  • 1 4 pounds. whole chicken, patted dry
  • 2 TBSP. olive oil, shared
  • 3 1/2 tsp. kosher salt, shared
  • 1 1/2 tsp. black pepper, divided
  • 1 yellow onion, cut into 1 inch wedges
  • 1 garlic clove, halved crosswise
  • 2 TEA SPOONS. chopped fresh thyme, plus 4 sprigs
  • 1 teaspoon. paprika
  • 1/2 tsp. onion powder
  • 3/4 pounds. Baby Yukon Gilt Potatoes, halved (or quartered if large)
  • 3 large carrots, peeled and cut into 1 1/2 inch pieces
  • 1/2 c. chicken broth

directions

  1. Preheat the oven to 450°. Rub the chicken with 1 tablespoon olive oil. Season the chicken inside and out with 3 teaspoons salt and 1 teaspoon black pepper. Stuff the chicken with 2 onion wedges, the halved clove of garlic and sprigs of thyme. Rub the outside of the chicken with the chopped thyme, paprika and onion powder. Put aside.
  2. Combine the potatoes, carrots, remaining onion wedges, 1 tablespoon olive oil, 1/2 teaspoon salt, and ½ teaspoon pepper in a 6 quart round Dutch Oven. Pour in the chicken broth. Place the chicken breast side up on top of the vegetables and cover the Dutch Oven with the lid.
  3. Roast the chicken covered for 35 minutes. Uncover and continue roasting until a thermometer reads 165° at the thickest part of the leg, 20 to 25 minutes. Grill on high until chicken begins to brown, 1 to 2 minutes. Remove from the oven and let the chicken rest for 15 minutes.
  4. Serve the carved chicken with the roasted vegetables and the gravy.

Find this recipe on The Pioneer Women

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