Makes 10 servings
1 jar marinated artichokes
10 grape tomatoes
10 mozzarella balls
10 marinated olives
½ cup fresh basil leaves
1 Tbsp extra-virgin olive oil
Assemble artichokes, tomatoes, mozzarella, olives, and basil onto skewers. Drizzle with olive oil.
Serving size is 1 skewer
Calories: 42; Total fat: 2 g; Saturated fat: 1 g; Sodium: 176 mg; Cholesterol: 2 g; Total carbohydrates: 3 g; Fiber: 1 g; Sugars: 1 g; Protein: 2 g; Potassium: 36 mg
Sheet Pan Roasted Veggies
Makes 10 servings
3 Tbsp olive oil
2 Tbsp whole grain mustard
1 Tbsp chopped fresh thyme
1 Tbsp apple cider vinegar, divided
¾ tsp kosher salt
½ tsp freshly ground black pepper
1 lb peeled, cubed butternut squash (about 3 cups)
1 lb parsnips, peeled and cut into 1-inch pieces (about 2¼ cups)
1 lb brussels sprouts, trimmed and halved
8 oz small Yukon Gold potatoes, halved
Preheat oven to 450°F. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk.
Combine butternut squash, parsnips, brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray.
Bake for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Calories: 132; Fat: 5 g; Saturated fat: 1 g; Protein: 3 g; Total carbohydrates: 22 g; Fiber: 6 g; Cholesterol: 0 g; Sodium: 221 mg; Sugars: 5g; Potassium: 569 mg
Sweet Potato Cobbler
Makes 12 servings
2 lbs sweet potatoes
4 cups water
½ cup sugar
1 tsp cinnamon
1 tsp ground ginger
Nonstick cooking spray
For the dough:
1½ cups self-rising flour
1 tsp cinnamon
¼ cup firmly packed brown sugar, plus 1 Tbsp for the topping
3 Tbsp cold, unsalted butter
½ cup 1% milk
Preheat the oven to 350°F. Peel, halve, and slice the sweet potatoes into about ¼-inch-wide half circles. Place the potatoes in a medium saucepan and add the water.
Stir in the sugar, cinnamon, and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender, about 10-12 minutes. Do not drain.
In another bowl, make the dough by mixing together the flour, cinnamon, and brown sugar. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky.
Spray a 9x13-inch baking dish with nonstick cooking spray. Crumble about ⅓ of the dough into the bottom of the baking dish. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 1 tablespoons of brown sugar.
Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.
Calories: 149; Total fat: 3 g; Saturated fat: 2 g; Sodium: 21 mg; Cholesterol: 8 g; Total carbohydrates: 31g; Fiber: 1 g; Sugars: 14 g; Protein: 2 g; Potassium: 343 mg
Holiday Pear Cosmo Cocktail
Makes 1 serving
1 tsp maple syrup
¼ cup pear juice
1 cup sparkling water
1½ oz vodka
1 pear slice as garnish
Pour maple syrup, pear juice, sparkling water, and vodka into a glass and give it a stir.
Add a few cubes of ice and garnish with a pear slice.
Mocktail version: Just leave out the vodka! (47 calories, 11 g total carbs)
Calories: 144; Total fat: 0 g; Saturated fat: 0 g; Sodium: 6 mg; Cholesterol: 0 g; Total carbohydrates: 11 g; Fiber: 1 g; Sugars: 10 g; Protein: 0 g; Potassium: 33 mg