Live the Red Mountain Way

Holidays & Travel  Recipes & Kitchen  

Healthy Holiday Recipes

 

Turkey Tenderloin with Cranberry Sauce

Ingredients:

  • 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)

Directions:

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

Ingredients:

  • 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)

Directions:

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

Ingredients:

  • 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)

Directions:

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.