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Healthy Holiday Recipes

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Turkey Potpie
Cranberry Orange Bread

(Family Features) Eating healthy during the holidays can be difficult. Between scrumptious sweets and hearty special occasion meals, the extra calories can quickly add up.

There's no need to entirely forgo your favorite festive foods this season. Get creative in the kitchen and try substituting healthier ingredients into your favorite recipes. Instead of mayonnaise or cream cheese, use Chobani Greek Yogurt. It's a great way to cut out extra calories from decadent dishes without sacrificing taste. Greek yogurt also has two times more protein than regular yogurt and it's a great source of calcium.

Have fun in the kitchen and try out some holiday cooking with these two delicious and nutritious recipes. You can find more at www.chobanikitchen.com.

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Turkey Potpie

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 cup peeled potato, diced
  • 1/4 cup celery, chopped
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 cup chicken broth
  • 2 cups cooked turkey, cubed
  • 1/2 cup frozen peas
  • 1 cup 0% Plain Chobani
  • 1 sheet refrigerated pie pastry

    1. In large saucepan, sauté onion, carrot, potato and celery in butter until tender. Add flour and seasonings until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey, peas and Chobani; divide mixture among four ungreased 5-inch pie plates.
    2. Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-inch circle; place over filling. Trim, seal and flute edges; cut slits to vent.
    3. Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375°F for 18 to 22 minutes or until golden brown. Let stand for 10 minutes before serving.
    4. To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375°F for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.

Calories: 510g     Total Fat: 27g
Cholesterol: 90mg     Protein: 31g
Carbohydrates: 36g     Sodium: 900mg

Yield: 4 servings
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Cranberry Orange Bread

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 2% Plain Chobani
  • 1 cup sugar
  • 1 egg
  • 3/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 1/2 cups fresh cranberries
  • 1/2 cup walnuts, lightly toasted and chopped coarsely
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    1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
    2. In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.
    3. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.
    4. Wrap in plastic and foil. This bread is extra delicious on the second day.

Calories: 160g     Total Fat: 3.5g
Cholesterol: 15mg     Protein: 5g
Carbohydrates: 31g     Sodium: 230mg

Yield: 10 (3/4-inch) slices

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Turkey Potpie

SOURCE: Chobani

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