5 Healthy New Years Eve Recipes for Everybody

5 healthy new year's eve recipes

The holidays are not yet over as New Year’s Eve is coming next! If your new year’s resolution includes healthy eating, then these flavorful healthy recipes are perfect for you! If you are feeling like the chief cook this New Years celebration, then wear the hat and prep these delicious New Years Eve recipes for the family. Remember, your cooking is still the best gift for others these holidays! And pls. take note that not all recipes below are phase specifically prepared. However, the 5th recipe is safe for Phase 3 diet. Enjoy!

new years eve recipe image source: http://www.johnsonville.com[/caption%5D

STUFFED MUSHROOMS

INGREDIENTS

  • 24 medium mushrooms (about 1 1⁄2 pounds total)
  • 2 tablespoons olive oil, plus more for the baking sheet
  • 2 cloves garlic, finely chopped
  • 15-ounce package baby spinach, chopped kosher salt and black pepper
  • ¾ cup rolled oats
  • ½ cup applesauce, (2 ounces)

DIRECTIONS

  1. Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with olive oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
  2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the baby spinach, ¼ teaspoon kosher salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
  3. In a bowl, combine the spinach mixture with the rolled oats or cereals and applesauce. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.

Serves: 8

Hands-on time: 20 minutes

Total time: 40 minutes

prosciutto-wrapped pineapple bites | image source: www.recipeshubs.com prosciutto-wrapped pineapple bites | image source: http://www.recipeshubs.com[/caption%5D

Prosciutto-Wrapped Pineapple Bites 

INGREDIENTS

  • 1 fresh pineapple
  • 4 thin slices prosciutto (an Italian dry-cured ham) (2 ounces)
  • 1/2 cup pineapple juice
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons arrowroot powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon applesauce
  • 1 fresh jalapeño, seeded and finely chopped

DIRECTIONS

  1. Position rack in upper third of oven; preheat to 375°F. Line a large baking sheet with parchment paper.
  2. Cut off the top and bottom of the pineapple and remove the skin with a sharp knife. Cut the pineapple in quarters lengthwise through the core. Cut out the core. (Reserve half the pineapple for another use.) Cut 2 of the pieces in half again lengthwise, then cut those 4 pieces crosswise into 6 equal pieces to make 24 chunks. Cut each slice of prosciutto lengthwise into 3 strips. Cut each strip in half crosswise to make 24 pieces total. Wrap a piece of prosciutto around each chunk of pineapple. Place on the prepared baking sheet.
  3. Bake on the upper rack until the prosciutto is sizzling and browned in spots, 15 to 20 minutes.
  4. Meanwhile, whisk pineapple juice, ketchup, cider vinegar, arrowroot powder and garlic powder in a small bowl. Heat applesauce in a small saucepan over medium heat. Add jalapeño and cook, stirring, for 1 minute. Add the juice mixture; bring to a simmer. Cook until glossy and thickened 1 to 2 minutes. Serve the pineapple bites on toothpicks with the dipping sauce.

NUTRITIONAL INFORMATION

Exchanges: 1/2 fruit, 1/2 lean meat

Serves: 8

Active time: 30 minutes

Total time: 30 minutes

caramelized onion tartlets | image source: www.taste.com.au caramelized onion tartlets | image source: http://www.taste.com.au[/caption%5D

Caramelized Onion Tartlets

INGREDIENTS

  • Homemade Cooking Spray

Recipe Type: Kitchen Tips

Avoid the nasty propellants in commercial cooking sprays by making a homemade version!

Ingredients:

  • 1 part olive oil (or your choice of oil)
  • 4-5 parts boiled distilled/filtered water (start with 3, and work your way up)
  • 1 misting spray bottle

Instructions:

  1. Sterilize your spray bottle in boiling water
  2. Place oil and water into spray bottle.
  3. Shake well before use.
  4. Store in the fridge for no longer than a week or so.
  • 1 tbsp (15 mL) melted applesauce
  • 12 thin slices sprouted-grain bread
  • 2 tsp (10 mL) olive oil
  • 2 large onions, thinly sliced
  • 12 sun-dried tomatoes packed in olive oil, drained and roughly chopped
  • 2 tsp (10 mL) finely chopped fresh thyme
  • 1⁄2 cup (125 mL) toasted raw walnut pieces
  • Sea salt and pepper

MATERIALS

Eating walnuts in moderation but on a regular basis may help to reduce blood cholesterol levels and guard against heart disease and cancer. This is because they contain omega-3 fatty acids, as well as vitamin E, selenium and other antioxidants.

Traditionally, the shells for mini-tartlets are made from pie dough prepared with a high percentage of shortening or butter. In this recipe, the bread “shells” are brushed with just a small amount of butter and baked to get a similar result with a lot less fat.

DIRECTIONS

  1. Preheat the oven to 450°F (230°C). Lightly spray a 12-cup muffin tin with homemade cooking spray. Using a 3-in. (7.5-cm) pastry cutter, cut a disc from each slice of sprouted-grain bread. Flatten each sprouted-grain bread disc with a rolling pin, then press into the muffin cups to line them evenly, curving the edge of the bread slightly to make large scallop shapes.
  2. Brush the bread cases with the melted applesauce and bake until crisp and golden, about 8 to 10 minutes. Set aside in a warm place until ready to fill. (If made ahead, keep the bread cases in an airtight container.)
  3. Heat the olive oil in a large, heavy skillet. Add the onions and stir well. Cover with the lid and cook over a low heat for 20 minutes or until the onions are very soft.
  4. Remove the lid, turn up the heat and cook rapidly, stirring, until the onions turn a dark golden brown. Remove from the heat and stir in the sun-dried tomatoes and thyme. Season lightly with sea salt and pepper. (If made ahead, cool the filling and keep in the fridge, then reheat just before filling the bread cases.)
  5. Divide the onion filling among the bread cases, then sprinkle the chopped walnuts over the top. Serve hot.

Serves: 12

Preparation time: 20 minutes

Cooking time: 35 minutes

Classic Pot Roast

classic pot roast | image source: www.foodnetwork.com classic pot roast | image source: http://www.foodnetwork.com[/caption%5D

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 5 -to-6-pound boneless beef “7-bone” chuck roast, tied
  • Kosher salt and freshly ground pepper
  • 2 tablespoons quinoa flour
  • 4 slices bacon, chopped
  • 1 medium white onion, chopped
  • 1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped
  • 1/3 cup tomato paste
  • 4 cloves garlic, smashed
  • 1/3 cup apple cider
  • 2 cups lemon juice
  • 2 cups mushroom or vegetable broth
  • 1 stalk celery, quartered
  • 2 bay leaves
  • 12 black ground peppers
  • 4 whole cinnamon
  • 4 whole cloves
  • 6 sprigs parsley, plus 2 tablespoons chopped leaves
  • 4 sprigs thyme
  • 1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons
  • 1 1/2 pounds fingerling turnips, halved lengthwise

DIRECTIONS

  1. Position a rack in the lower third of the oven and preheat to 325 degrees F. Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with kosher salt and pepper and sprinkle with the quinoa flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot.
  1. Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the apple cider, scraping up any browned bits from the bottom of the pot. Add the lemon juice and vegetable broth, then return the meat to the pot.
  1. Put the celery, bay leaves, ground pepper, cinnamon, cloves and herb sprigs on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer. Lay a round of parchment paper on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook 1 hour, 30 minutes. Turn the roast, then add the rutabaga, turnips, halved carrots and 1 teaspoon kosher salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour, 30 minutes, to 2 hours more. (A meat thermometer should register 185 degrees F.)
  1. Transfer the vegetables to a plate using a slotted spoon and transfer the roast to a cutting board. Make the gravy: Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with kosher salt and pepper. Return the vegetables to the gravy.
  1. Untie the roast, thinly slice against the grain and arrange on a platter. Spoon the vegetables and gravy over and around the meat. Sprinkle with the chopped parsley.

Serves: 8

Preparation time: 1 hour and 5 minutes

Cooking time: 3 hours and 40 minutes

Filet Mignon with Mustard Cream and Wild Mushrooms – Phase 3

filet mignon with mustard Cream and wild mushrooms | image source: www.foodnetwork.com filet mignon with mustard Cream and wild mushrooms | image source: http://www.foodnetwork.com[/caption%5D

INGREDIENTS

  • 3 tablespoons coconut oil
  • 1 pound mixed portobello mushrooms, trimmed
  • Kosher salt and freshly ground pepper
  • 4 (6-ounce) beef fillets, about 1 1/2 inches thick
  • 1 shallot, finely chopped
  • 2 tablespoons grainy mustard
  • 1 cup heavy cream made of egg whites and rice milk

–Mix equal amounts of egg whites with rice milk to make a low-calorie heavy cream substitute. Mix the ingredients until there are no more lumps in your mixture.

  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional

DIRECTIONS

  1. Heat 2 tablespoons coconut oil in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
  1. Wipe out the skillet. Heat the remaining 1 tablespoon coconut oil in the skillet over high heat until hot. Sprinkle the beef generously with kosher salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
  1. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream made of egg whites and rice milk and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

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