Christmas is all about trying new dishes from your grandmother’s secret recipe book, but you can still do it by eating healthy without “cheating” on your diet.
These recipes will help you stay on top of your healthy eating while enjoying decadent holiday treats.
Shaved Brussels Sprouts Salad
- 2 pounds Brussels sprouts
- 1/2 c. olive oil
- 1/4 c. lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 teaspoons. Kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 c. dried and sugared blueberries
- 1 c. grated strong white cheddar cheese
- 1/2 c. toasted almonds, sliced
- 1/4 c. chopped parsley leaves
- Cut off the stem end of each Brussels sprout. (Save the bright green leaves that fall and transfer to a large bowl.)
- Place the Brussels sprouts cut side down on a cutting board and slice them very thinly (about 1/8 inch thick). Transfer them to the bowl with the leaves.
- Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon salt, and 1/2 teaspoon black pepper in a jar with an airtight lid. Close and shake well to combine. Pour over the Brussels sprouts. Season with remaining 1 teaspoon salt and 1/2 teaspoon pepper and toss well to combine. Leave to rest for 15 minutes.
- Add blueberries, cheddar cheese, almonds and parsley. Stir and serve immediately, or refrigerate covered for up to 4 hours.
Dutch oven roasted chicken
- 14 pounds whole chicken, dry
- 2 tablespoons olive oil, divided
- 3 1/2 tsp. Kosher salt, divided
- 1 1/2 tsp. black pepper, divided
- 1 yellow onion, cut into 1-inch slices
- 1 head of garlic, cut in half crosswise
- 2 teaspoons chopped fresh thyme, plus 4 sprigs
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 3/4 pounds. baby Yukon gold potatoes, halved (or quartered if large)
- 3 large carrots, peeled and cut into 1 1/2-inch pieces
- 1/2 c. chicken soup
- Preheat oven to 450°. Rub the chicken with 1 tablespoon of olive oil. Season the chicken inside and out with 3 teaspoons salt and 1 teaspoon black pepper. Stuff the chicken with 2 slices of onion, the head of garlic cut in half and the sprigs of thyme. Rub the outside of the chicken with the chopped thyme, red pepper and onion powder. Aside.
- Toss 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 stock. Place the chicken, breast side up, on top of the vegetables and cover the Dutch oven with the lid.
- Heat the chicken, covered, for 35 minutes. Uncover and continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°, 20 to 25 minutes. Cook over high heat until chicken begins to brown, 1 to 2 minutes. Remove from the oven and let the chicken rest for 15 minutes.
- Serve the sliced chicken with the roasted vegetables and pan drippings.
This recipe can be found at The Pioneer Women
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