6 Healthy Holiday Recipes - Wheaton Franciscan Healthcare

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6 Healthy Holiday Recipes

Curried Light Chicken Salad with Pita

Ingredients

2 cooked chicken breasts
½ chopped red onion
1 chopped stalk celery
½ diced red pepper
1 cup light Greek yogurt
3 Tbsp. Dijon mustard
2 Tbsp. curry powder
Chopped cilantro
4 Pitas

Directions

Dice Chicken and mix with all ingredients. Toast pitas and cut into triangles. Serve Chicken Salad in bowl with Pitas arranged on platter.

Chilled Sesame Chicken & Rice Noodles

Ingredients

2 diced raw chicken breasts
½ cup low sodium soy sauce
3 Tbsp. garlic
1 Tbsp. sesame oil
1 Tbsp. chunky peanut butter
1 tsp. crushed red pepper
½ julienned red pepper
½ julienned green pepper
½ cup chives
3 Tbsp. sesame seeds
8 oz. rice noodles

Directions

Marinate chicken in soy sauce and garlic for one hour. Heat sesame oil in pan and add chicken breasts reserving marinade. Saute for 5 minutes, add peppers and cook an additional 2 minutes. Add reserved marinade, peanut butter and pepper and bring to boil for 3 minutes. Cook noodles. Chill all and toss with sesame seeds. Serve on chilled platter.

Holiday Beet Salad

Ingredients

3 medium red beets
4 cups fresh baby spinach
½ shaved red onion
½ cup toasted pecans
4 Tbsp. crumbled goat cheese
½ cup light balsamic dressing

Directions

Roast beets in 350 degree oven for 45 minutes or until fork tender. Allow to cool, and then peel and dice. Toss all ingredients. Serve on large platter.

Spicy Black Bean Dip

Ingredients

1 can refried black beans
3 Tbsp. lime juice
2 diced tomatoes
2 diced chili peppers
½ bunch of chopped cilantro
½ diced large red onion
1 tsp. tabasco sauce
1 tsp. chili powder
Whole grain tortilla chips

Directions

Lay tortilla chips on cookie sheet and warm for 5 minutes in 350 degree oven. Combine remaining ingredients at room temperature and put in bowl. Serve with chips.

Cucumber & Hummus Canapes

Ingredients

1 can chickpeas, drained
1½ tsp. salt
1 Tbsp. minced garlic
1 Tbsp. olive oil
1 Tbsp. lemon juice
3 Tbsp. minced chives
3 Tbsp. finely chopped red pepper
1 large cucumber, sliced

Directions

Combine chickpeas, salt, garlic, olive oil, lemon juice in food processor and blend until it reaches desired consistency. Top each cucumber round with hummus, chives and peppers.

Butternut Squash Soup

Ingredients

4 cups diced butternut squash
2 Tbsp. pumpkin pie spice
1 Tbsp. salt
4 cups stock
Toasted pumpkin seeds

Directions

Toss squash with pumpkin pie spice and salt. Lay on sprayed cookie sheet. Roast in oven for 40 minutes at 350 degrees. Heat stock in pot to boiling and add hot squash to pot. Use immersion blender to make puree. Serve in holiday mugs with pumpkin seed garnish.

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