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    You are in: Home / Cookbooks / Healthy for the Holidays
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    545 recipes in

    Healthy for the Holidays

    A compilation of recipes from participants in the Healthy for the Holidays Challenge
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    Displaying up to 20 pages of results. To see all results, or register.

    Another elegant traditional English sandwich served with Cucumber Sandwiches and Egg and Cress Sandwiches for an English high tea or supper. Or these days, on numerous occasions! The watercress butter that is part of this recipe can be made in advance and frozen. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour.

    Recipe #139696

    Now here's a recipe, I would NOT have thought of as British but I found it on the Great British Kitchen website with the suggestion "Why not serve this at a Halloween party?" So I'm posting it as British for the 2005 Zaar World Tour. Sounds like a great recipe for Halloween, one of the major festivals of the Old Religion in England and Europe, or for a scrumptious anytime. The inclusion of Tandoori spice mix - which I'll certainly be leaving out when I try this recipe - of course reflects the impact of the influences of Indian cuisine on the English culinary scene. If you are serving this to children, you'll probably want to omit or cut back on the spices. Steak and Kidney Pudding, Quails' Eggs or Roasted Pheasant this recipe is NOT, but it's a modern Indian-influence British recipe in celebration of a pagan festival, though many who make and eat this won't know that! And it provides universal measurements for the oven temperatures. A great global village recipe! The cooling time has not been included in the preparation and cooking times below. This recipe could easily be fully prepared ahead, except for the final 10-15 minutes of cooking, which could be done just before the potato skins are to be served.

    Recipe #139698

    This is one of several recipes in the October 2005 issue of the Australian magazine ‘Delicious’ in an article featuring food that children will find delicious and which is therefore ideal for serving at children’s parties. I have also posted Recipe #139946. And if you're looking for other tasty variations on sausage rolls, many of which will also appeal to children, you may like to try my Recipe #169225, Recipe #333506, Recipe #342256 or Recipe #159722.

    Recipe #139699

    A healthier, lower in fat version of Welsh Rarebit which I found on an English website and which I am posting here for the 2005 Zaar World Tour. This healthier C21st version of the traditional Welsh Rarebit uses less cheese and - something which will no doubt horrify culinary conservatives - includes some vegetables. Next step is hoping that your children like it. Perhaps the name could lure them? Not the Low Fat bit! Don't mention that! For children, you may also want to omit the cayenne pepper. Perhaps substituting it with a herb which you know is acceptable to them. I was glad to see that this recipe did not use low-fat cheese. Though I make every effort to reduce the content of fat in most of the things I cook, I've concluded that I'd rather omit cheese than use low-fat cheese. To me, it's completely tasteless.

    Recipe #139732

    A scrumptious, low fat, low GI smoothie which I found in the October 2005 issue of the Australian magazine 'Delicious' and have adapted. Because it's different from other smoothies I've made, I have posted it here for safekeeping - and for the 2005 Zaar World Tour.

    Recipe #139955

    Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven.

    Recipe #139963

    A tasty chicken latke recipe, flavoured with dill and served with a tzazikki sauce and your favourite salad. This is a great brunch, lunch or mid-week dinner dish. And because the potato and chicken are cooked together, a light salad not only complements the crispness of the latkes, but is an ample accompaniment. Adapted from a recipe on a 'Pan and Wok' recipe card, from International Masters Publishers.

    Recipe #123081

    A classic British potato dish from Northumberland, originally made with lard. The original recipe had Lancashire cheese, "a creamy-white cheese with a crumbly texture and tangy taste" but Cheddar or Gruyere are acceptable alternatives. I've listed Cheddar in the ingredients. I've also added garlic and thyme. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.

    Recipe #123335

    A tasty accompaniment to steamed fish, grilled or BBQd meats, which is also low in those fats which are bad for you. The sunflower seeds add texture and crunch as well as a good dose of energy-giving vitamin B1, a vitamin essential to all Zaar addicts spending long hours on the computer. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers.

    Recipe #123336

    A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.

    Recipe #123425

    These herby potato cakes can be served as an appetiser with sour cream or tzazikki, as an accompaniment to grilled or roasted fish or meat, or with a salad as a flavoursome lunch, or as a snack. If serving as an appetiser, you'll probably want to make the cakes smaller. Adapted from 'Pan or Wok' recipes by International Masters Publishers.

    Recipe #123442

    An everyday lamb dish with a subtle blend of flavours, that you can enjoy at any time of the year, without needing to either heat the oven or set up the BBQ. Adapted from English chef Louise Blair’s ‘Low GI Cookbook’. Like garlic, lemon in recipes is one of those ingredients that most people seem to either love or hate. If you’re not fond of lemon juice, omit the lemon rind and juice; fry the lamb steaks in 1/4 tablespoon olive oil and consider substituting a little of the vegetable stock for wine, perhaps a merlot or a dry white.

    Recipe #124181

    I have posted this delicious-sounding way to cook chicken – which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit’s recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says “When I’m craving Chinese-style sweet-and-sour chicken but don’t want the calories or fat, I turn to this recipe”. If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.

    Recipe #124299

    A delicious and unusual spaghetti dish, completely vegetarian, adapted from a recipe in Vicki Wild's 'Wild Sides: an A-Z of essential, exceptional vegetable side dishes'. Well this one is certainly exceptional - there was nothing even remotely like it already posted - but to me this is clearly a main course dish rather than a side dish. Depending on taste preferences, you may like to substitute some of the stock for wine. When I now make this, I use Recipe #135453 for the stock.

    Recipe #124598

    Chickpeas and apricots: now those are healthy ingredients in a muffin! This recipe was emailed to me from the Simply Great Meals Recipe Club. I haven't yet made it but it caught my attention because I was impressed by the healthy ingredients, particularly the inclusion of chickpeas and from a search on Zaar I couldn't find any muffin recipes containing chickpeas.

    Recipe #124642

    This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.

    Recipe #124839

    A delicious, creamy low calorie alternative to the more traditional white potato mash recipes which apparently is popular at many health spas. And you don't have to peel the sweet potatoes! Now that's a plus when time is scarce! Adapted from a recipe from the Spa at Doral, which I found in Prevention Healthy Cooking's 'Eat up; Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.

    Recipe #124938

    Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes freeze well, so I'm sure you'll find you can also freeze them.

    Recipe #133300

    Beef steaks stuffed with pesto, spinach, onion and garlic slow-cooked in a crockpot, served with a sauce made from the juices and a simple potato dish. Adapted from a recipe in Betty Crocker's "Slow Cooker Cookbook".

    Recipe #133460

    A delicious Thai salad which strikes the classic balance characteristic of Thai food between sour, salty, sweet and hot flavours. It contains lime (sour), fish sauce (salty), palm sugar (sweet) and chilli (hot). I have not made this, but if I were to do so, I would adjust the amounts to ensure it has only a smidgeon of heat! Or if I were feeling really cowardly (which is more likely), I’d simply leave out the chilli. Adjust the amounts to suit your tastes! This is another recipe I have found in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. We have a lot of Asian migrants in Australia, and as a result a lot of fabulous Asian restaurants (representing the cuisines of many different countries) and many of the recipes in our cooking magazines frequently reflect these influences. I know lots of people whose favourite cuisine is Thai, so I thought that this was a recipe worth sharing. Because I am on unfamiliar ground with a recipe like this, I've made NO changes to it. I am posting it here for the Zaar World Tour 2005.

    Recipe #135168

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