The following healthy holiday recipe ideas featured on Newswatch 16 Thursday morning are courtesy of:
Casey’s Corner At The Hilton in Scranton
100 Adams Avenue,
570-343-3000
Recipes demonstrated on the broadcast are listed below. For even more healthy holiday meal ideas, click here.
Low Fat Eggnog
1 qt egg beaters
2 qts reduced fat milk
10 tsp equal
10 tsp sugar
1 oz vanilla extract
pinch nutmeg
pinch cinnamon
Heat milk up in a sauce pan till 165 degrees then slowly add into the eggbeaters. Place mixture on a double boiler then add the remaining ingredients. Make sure to consistently whisk mixture bring to a temperature of 165 degrees. Then place eggnog in a metal container. Then place that container in ice water to allow proper cooling. Let chill for 4 hours. Then serve.
Egg White Omelet with Tomato, Spinach and Brie Cheese
4 oz. egg whites
1 oz. chopped tomato
1 oz. fresh baby spinach
1 oz. brie cheese
Sauté tomatoes in extra virgin olive oil until soft.
Add spinach and cook until wilted.
Add egg whites and continue to fold until cooked through.
Remove from heat and add brie to the center and fold omelet.
Serve and enjoy.
Avocado and Smoked Salmon Scramble
4 oz. egg beaters
2 oz. smoked salmon
1 oz. avocado sliced
Sauté avocado and smoked salmon in olive oil on medium heat for 1 minute.
Add egg beaters and scramble until desired.
Serve
Egg White and Turkey Bacon Burrito
4 oz. egg whites
2 oz. diced red and green peppers
2 oz. finely diced red onion
3 Strips turkey bacon
1 tomato tortilla shell
Cook turkey bacon in a pan on low heat until slightly crisp.
Sauté peppers and onions on medium heat until tender.
Pour egg whites in with peppers and scramble until desired.
Fold into tortilla shell and turkey bacon.
Wrap and enjoy.
Slow Roasted Plum Tomato Crostini
4 plum tomatoes halved lengthwise
2 oz. extra virgin olive oil
2 garlic cloves chopped
kosher salt and fresh ground pepper to taste
fresh thyme to taste
8 sliced baguette ½ inch thick on a bias
Toss tomatoes with the olive oil, thyme, salt and pepper.
Lay out on a sheet tray and bake at 250° for 1 hour or until soft and slightly shrunk.
Remove from oven and increase your oven temperature to 400°.
Lay out baguette slices on and baking tray and drizzle olive oil lightly over them.
Bake for about 5 minutes or until crispy.
Lay 1 tomato over baguette and serve.
Sweet and Spicy Pecans
1 large egg white
2 cups unsalted pecans
2 cups unsalted cashews
½ cup sugar
1 tablespoon ground cumin
¾ teaspoon cayenne pepper
1 teaspoon ground cinnamon
Preheat oven to 250°. Beat egg white with 1 tablespoon of water until foamy.
Add the nuts, sugar, cumin, cayenne, cinnamon and ½ teaspoon of salt, mix well.
Spread mixture out on parchment-lined baking sheet.
Bake until nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove nuts from oven and stir.
Reduce the temperature to 200° and return to oven for about 20 more minutes.
Stir and loosen the nuts from the baking sheet. Cool completely and serve.
Sweet Potato Mousse
6 medium yams or sweet potatoes, quartered
2 quarts water
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons salt
3-1/2 teaspoons unsalted butter
1/4 teaspoon ground nutmeg
2 tablespoons heavy cream
Place water in large pot and bring to boil.
Add spices, stir and add yams.
Cook for 10 to 15 minutes or until yams are tender but not overcooked.
Drain yams well, and place in mixer bowl.
Add butter, nutmeg and heavy cream.
Mix until smooth and serve. Yield: 6-8 servings.