HOLIDAY RECIPES

Here are some really nice holiday recipes. I hope you enjoy them.
Let me know how the turn out.

http://bariatriceating.com/BEhealthnutrition/holidayrecipesstarterpage.php

EGG NOG

I love eggnog and while the supermarket carries containers of eggnog in every variety for seemingly every dietary need – somehow they skip SUGAR FREE, so this one will be a joy to have in your recipe box. It’s not calorie or carb free, so have a small cup and sip slowly for maximum enjoyment! Merry Christmas

One 1-ounce package sugar free instant vanilla pudding mix
5 cups low fat milk
½ cup Splenda granular
2 tablespoons rum – or you can wuss out and use ½ teaspoon rum flavoring
¼ teaspoon ground nutmeg
Land O’Lakes Sugar Free Whipped Cream

Place the pudding mix in a large mixing bowl. Slowly whisk in the milk until smooth. Blend in the Splenda, rum, and nutmeg. Cover and chill before serving; best when flavors can blend overnight.

Serve in small ½ cup portions topped with a squirt of sugar free whipped cream. Calories 65; Fat 2g; carbs 8 g; protein 4 g.

SHRIMP STUFFED DEVILED EGGS

A wonderful holiday standby dressed up with a little seafood. Such a simple addition but it adds enough ‘wow’ to make you blush from the compliments. I start with the first step of cooking the eggs, as it is just as easy to turn out eggs with a tender white and a beautiful yellow yolk… minus the green ring.

6 large eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
½ teaspoon Old Bay seasoning
¼ pound cooked shrimp finely chopped
3 scallions, finely minced, including tender green tops

Place eggs in a covered pan just large enough for a single layer. Add water to cover the eggs by about one inch. Bring to a boil over high heat, cover pan, reduce heat to low and barely simmer for 16 minutes. Pour off hot water, fill pan with cold water, cooling eggs enough to handle. Crack and remove shells immediately.

Neatly split eggs lengthwise and remove yolks to a medium bowl. Mash yolks with fork until fine textured and fluffy. Add mayonnaise, mustard, Old Bay, shrimp, half of the scallions and blend well. Scrape filling into a medium plastic bag and squeeze into one corner. Snip off corner with scissors about ½ inch from tip to use as a pastry bag. Place whites on decorative plate and fill each hollow with a squeeze of filling. Sprinkle with Old Bay and garnish with remaining scallions. Cover platter and chill.

WLS portion 1/2 egg, Calories 65, fat 5g, carbs0 .5g, protein 5g

BAKED SPINACH CHEESE DIP

This hot appetizer is wonderful on top of burgers or to dip with Revival Baked Soy Protein chips for a filling lunch.

You could even pound some chicken breasts very thin and spread this on before it's baked...roll the breasts up and coat them with a few bread crumbs. Spritz with olive oil and bake at 350 for 30 minutes or so.

Vegetable cooking spray
2 tablespoons butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon flour
1 1/4 cups milk
1/2 cup fat-free half & half
Two 9-ounce pkgs frozen chopped spinach, thawed and squeezed dry
One 8-ounce can sliced water chestnuts, drained and chopped
1 cup shredded cheddar cheese
One 1-ounce pkg. dry vegetable soup mix (such as Mrs. Grass or Knorr)
1/4 cup shredded Parmesan cheese, divided

Preheat oven to 350 degrees. Coat a 4-cup casserole dish with vegetable cooking spray and set aside.

In large saucepan, over medium heat, melt butter. Add onion and garlic and cook, stirring, for 5 minutes.

Stir in flour and cook while stirring an additional minute. Add milk and half & half and cook until thickened. Remove saucepan from heat and stir in spinach, water chestnuts, cheddar, soup mix, and 2 tablespoons parmesan. Spoon dip into prepared dish and sprinkle with remaining parmesan.

Bake 20-25 minutes or until bubbly and cheese is melted. Serve warm. Makes 9 servings.

Per Serving: Calories 137; Protein 8 g; Fat 9 g; Carbs 5 g; Sugar 3 g; Sodium 120 mg