I’ve consulted with my friend Registered Dietitian, Robyn Goldberg, R.D., www.AskAboutFood.com, for some healthy holiday meal makeover tips and recipes that are quick and easy.  These Calorie cutting tips and recipes will make you the star of your holiday gathering and have all your girlfriends asking for your healthy holiday meal makeover secrets!  

Planning creamy sauces and dips can be done the “skinny” way by using nonfat dairy products or using extra firm, low-fat tofu.  Tofu has a consistency that is easily implemented in desserts, puddings, whipped toppings, frostings, dressings, and creamed sauces.  Soymilk and rice milk may also be used in place of full fat or reduced fat dairy products.  De-fatting the turkey and stuffing are key healthy steps for serving lean poultry.  While the bird is resting after cooking, put the pan drippings in the freezer for 20 minutes.  The fat will congeal on the top for easy removal.  Bake the stuffing in a casserole dish instead of in the turkey where it absorbs animal fat.  Baste the turkey with low sodium broth instead of fatty drippings.

Roasting vegetables enhances and intensifies their flavor because it concentrates the natural sugars.  Cut the veggies into wedges or strips then, season with fresh herbs such as rosemary, sage, thyme, and/or oregano and brush lightly with good quality extra virgin olive oil.  Bake at 400 degrees for 40 minutes or until fork tender.  Using canola oil instead of margarine or extra virgin olive oil for salad dressing are healthy alternatives for butter or hydrogenated, trans-fat bottled dressings and marinades. 

When you are cooking meals frequently tasting will add Calories and inches to your waistline.  A great idea to cut Calories during cooking is to serve crudities of fresh veggies for you during the cooking day (then, later to your guests).  This will help fill you and your guests up—not out.  Other great low Calorie, low-fat appetizer ideas include low fat hummus with baked pita triangles or a reduced fat cracker with your favorite low-fat spread.  Try making fun and colorful fruit or veggie kabobs with your favorite seasonal fruits and veggies, which will be taste best are they are freshest and most budget friendly as they are in season.  Pick deeply the colored fruit and vegetables because they are highest in vitamins, minerals, and cancer fighting nutrients.

Dessert is always a hot topic over the holidays.  Pies are commonly seen at various events.  I recommend my healthy and delicious Pumpkin Pie with Pecan Crust that is only 125 Calories per slice or substitute a fresh fruit cobbler to satisfy to your sweet tooth without sacrificing taste.

Here is a healthy holiday makeover meal from Robyn:

INSTRUCTIONS

INSTRUCTIONS

1.  Preheat oven to 350 degrees Fahrenheit.

2.  In a medium bowl, combine graham cracker crumbs with pecans and applesauce.  Spray a 9” pie plate with low-fat cooking spray.  Press into the bottom and halfway up the sides of a 9” pie plate.  Set aside.

3.  Combine remaining ingredients, except pecan halves and syrup, in a large bowl.  Mix until well blended.

4.  Pour pumpkin mixture into piecrust.

5.  Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean.  Refrigerate pie when cool; cut into 12 equal pieces.

6.  In a small bowl, coat pecan halves with syrup.  Transfer to a baking sheet sprayed with low-fat cooking spray and bake pecans at 325 degrees Fahrenheit for 4 to 5 minutes.  Remove from oven.  Place one pecan on the outer edge of each slice of pie along with a 1 T dollop of nonfat whipped real dairy crème.

Yields:  12 servings.  Serving size: 1 piece.  Nutritional content:  125 Calories, 5g fat, 4g protein, 17g carbohydrates, 4g fiber, 81mg sodium.  Stores in fridge for up to 4 days.