The holidays are approaching quickly and this time of year is the hardest to stick to your healthy diets and workout schedule. That’s why whether you’re hosting this year’s holiday dinner or bringing a dish for a party, we compiled a list of healthy and delicious recipes that will please all your guests.
Scallop and Shrimp Cocktail
Shrimp is a popular appetizer for this time of year, so why not include scallops and make a small seafood medley with only 139 calories per serving.
- Kosher salt
- ½ pound jumbo sea scallops (6 to 8)
- ¼ cup clam-tomato juice
- ¼ cup ketchup
- ¼ cup fresh lime juice
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon seeded and finely chopped serrano Chile pepper
- 1 teaspoon hot sauce
- Freshly ground pepper (for seasoning)
- ½ pound cooked small shrimp, peeled and deveined
- Saltines or tortilla chips, for serving
Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
Sarsaparilla Basted Ham
Ham is a popular dish for the holidays and basting it with a natural sugar soda still gives it that sweet taste without the unnecessary sugar.
- 1 12-pound cured ham
- 1 cup pineapple juice
- 3 tablespoons sarsaparilla (or another natural sugar soda like all-natural root beer)
- 3 tablespoons brown sugar
Preheat the oven to 325 degrees F. Score the skin and fat of the ham in a diamond pattern. Combine the pineapple juice, sarsaparilla, sugar and 1 cup water in a small saucepan. Heat over medium-high heat, stirring frequently until the sugar is dissolved. Place the ham in a shallow roasting pan. Baste with the pineapple juice mixture, and then bake until the ham reaches an internal temperature of 140 degrees F, 3 hours to 3 hours 30 minutes, basting with the pineapple mixture about every 30 minutes.
Winter Fruit Salad
Swap out a traditional dessert for this juicy fruit salad that’s still sweet enough to satisfy anyone’s sweet tooth.
- ½ cup sugar
- 1 1-inch piece ginger, peeled and thinly sliced
- 1 vanilla bean, split lengthwise and seeds scraped out
- 1 lemon
- 5 large navel or blood oranges
- 2 mangoes, peeled and diced
- 2 firm bananas, peeled and diced
- 5 kiwis, peeled and diced
- 12 kumquats, very thinly sliced crosswise, seeds removed
- 1 cup pomegranate seeds (from 1 pomegranate)
Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.
These recipes are perfect for your get-togethers so you and your guests can enjoy your meal, without counting the calories.