Healthy Holiday Recipes


Three healthy holiday recipes including Turkey Tenderloin with Cranberry Sauce, Baked Ratatouille and Cauliflower Stuffing.

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Three healthy holiday recipes including Turkey Tenderloin with Cranberry Sauce, Baked Ratatouille and Cauliflower Stuffing.

Turkey Tenderloin with Cranberry Sauce


  • 8 oz turkey tenderloin
  • ½ jar Walden Farms Cranberry Sauce & Fruit Spread
  • Zest of one orange
  • Juice of one orange
  • 2 Tbsp fresh ginger, minced
  • Salt & pepper (to taste)
  • Fresh rosemary (to taste)


Begin by preheating oven to 425° F. While oven is heating, season the tenderloin with salt, pepper, orange juice, orange zest, ginger and rosemary. When ready, put the tenderloin in the oven for 20 to 25 minutes. While the meat is cooking, place Walden Farms Cranberry Sauce & Fruit Spread into a saucepan along with a little bit of water. Bring to a boil, then cover and reduce the heat to a simmer. Once the tenderloin has reached an internal temperature of 165° F, remove from the oven and allow to rest, brushing with the juices from the bottom of the pan. Lastly, top with cranberry sauce and enjoy.

Baked Ratatouille


  • 1 4.5 oz can diced tomatoes
  • 3 medium roma tomatoes
  • 2 medium zucchini
  • 1 small onion
  • 1 Tbsp Walden Farms Balsamic Vinaigrette
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 3 cloves garlic
  • Salt & pepper (to taste)


Preheat the oven to 375° F. While oven is heating, combine diced tomatoes, Walden Farms Balsamic Vinaigrette, basil, thyme, rosemary, and a pinch of salt to a blender. Puree until smooth, then spread the sauce in a thin layer in a round casserole dish. Then, wash & dry vegetables before slicing into ½-inch pieces. Once all vegetables are cut, arrange the slices into a spiral, alternating vegetables. When done, spray the top with a little zero-calorie cooking spray and  sprinkle with salt and pepper to taste. Bake in the oven for 30-35 minutes until  vegetables are tender and sauce is bubbling. Remove from the oven, allow to cool, and portion according to your meal plan.

Cauliflower Stuffing


  • 1 medium head cauliflower, cut into bite size pieces
  • 2 Portobello mushrooms, chopped
  • 1 medium onion, chopped
  • 1/2 cup celery, thinly sliced
  • 1 Tbsp garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 2 Tbsp parsley, chopped
  • Salt & pepper (to taste)


Preheat the oven to 450°F & prepare a large baking sheet by lining with parchment paper. Then, in a large bowl, stir together the chopped cauliflower, onion, celery and garlic. Toss with the thyme, sage, parsley, salt, and pepper. Next, spread the cauliflower mixture on the prepared baking sheet & spray with a little zero-calorie nonstick cooking spray. Roast for 15 minutes; once the cauliflower is done, stir the chopped mushrooms into the mixture & spray a little more zero-calorie nonstick cooking spray over the pan. Return the pan to the oven and roast until the stuffing is browned, about 15 more minutes. When done, garnish with parsley & serve hot.

*Serving size dependent on individual calorie allotment as determined by a RM medical provider.


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