Scallop and Shrimp Cocktail

Yields 4 Servings

1 serving has 139 calories, 11 g carbs, 1 g fat, & 20 g protein

Seafood is a great way to start the Christmas celebratory feast. It offers a wonderful variety to the courses which follow.

Ingredients

·         Salt

·         ½ pound jumbo sea scallops (6 to 8)

·         1/3 cup finely chopped red onion

·         ¼ cup clam-tomato juice

·         ¼ cup low-carb ketchup

·         ¼ cup fresh lime juice

·         3 tablespoons chopped fresh cilantro

·         1 tablespoon seeded and finely chopped Serrano chili pepper

·         1 teaspoon hot sauce

·         Freshly ground black pepper

·         ½ pound cooked small shrimp, peeled and deveined

·         Saltines or tortilla chips for serving

Directions

1.       Bring a pot of salted water to boil. Add the scallops, reduce the heat, and poach gently for about 2 minutes. Drain well and chill for at least 30 minutes or overnight.

2.       Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chili and hot sauce in a large bowl. Season with salt and pepper.

3.       Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine.

4.       Divide among 4 glasses or bowls. Serve with saltines or chips.

[You can view the original recipe on Food Network]

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Vegetarian “Southern-style” Collard Greens

Yields 4-6 Servings

1 serving has 122 calories, 14 g carbs, 7 g fat, & 4 g protein

It’s always nice to add something new to the Christmas spread. This vegetarian dish will appeal to those who love fresh and healthy food.

Ingredients

·         1 tablespoon olive oil

·         1 tablespoon butter

·         ½ large onion, chopped

·         1 teaspoon red pepper flakes

·         1 clove garlic, finely chopped

·         1 pound collard greens, chopped

·         3 cups vegetable stock

·         2 tomatoes, seeded and chopped

·         Salt and freshly ground black pepper

Directions

5.       In a large pot over medium heat, heat oil and butter.

6.       Saute the onions until slightly softened, about two minutes, and then add the red pepper flakes and garlic. Cook another minute.

7.       Add collard greens and cook another minute.

8.       Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes.

9.       Add tomatoes and season with salt and freshly ground black pepper.

[You can view the original recipe on Food Network]

Roasted Brussels Sprouts with Pomegranate and Hazelnuts

Yields 4-6 Servings

1 serving has 295 calories, 35 g carbs, 17 g fat, & 8 g protein

It doesn’t get more traditional than a plate of roasted Brussels sprouts. And they are made even more festive with pomegranate and hazelnuts added to the mix.

Ingredients

·         1 ¼ pounds Brussels sprouts, trimmed and halved

·         2 tablespoons canola oil

·         Salt and pepper freshly ground

·         3 tablespoons pomegranate molasses

·         Seeds from 1 pomegranate

·         ½ cup coarsely chopped toasted hazelnuts

·        Freshly grated zest of 1 lime

·        1 tablespoon finely grated orange zest

Directions

1.       Put Brussels sprouts in a medium roasting pan, toss with the canola oil and season with salt and pepper.

2.       Roast in the oven until light golden brown, about 45 minutes.

3.       Transfer the sprouts to a large bowl and add the molasses, pomegranate seeds, hazelnuts and lime and orange zests.

4.       Season with salt as needed.

5.       Stir and season with nutmeg, salt, and pepper. Serve.

[You can view the original recipe on Food Network]

Eggplant Caponata

Yields 6 Servings

1 serving has 138 calories, 14 g carbs, 9 g fat, & 2 g protein

The eggplant caponata will make a colorful addition to your Christmas table. It actually looks quite festive, doesn’t it?

Ingredients

·         1 onion, chopped

·         ¼ cup olive oil

·         1 celery stalk, chopped

·         1 eggplant, chopped

·         1 red bell pepper, chopped

·         3 tablespoons golden raisins

·         1 tablespoon chopped oregano

·         ½ cup water

·         1 cup grape tomatoes, halved

·         1 tablespoon cider vinegar

·         1 tablespoon capers

Directions

1.       Cook one chopped onion in a skillet with ¼ cup olive oil for 3 minutes.

2.       Add chopped celery stalk and eggplant and cook for 4 minutes.

3.       Add one chopped red bell pepper and cook 3 minutes.  

4.       Add raisins, oregano and water, and simmer for 8 minutes.

5.       Add cider vinegar and capers and cook for a further 7 minutes.

6.       Season with salt and pepper and torn fresh basil. Serve.

[You can view the original recipe on Food Network]

Cranberry Sauce

Yields 8 Servings

1 serving has 56 calories & 15 g carbs

It’s not Christmas without a scrumptious serving of homemade Cranberry Sauce. With 5 minutes prep time, and 10 minutes cooking time, it is very easy to make.

Ingredients

·         100 g light muscovado sugar or sugar substitute

·         100 ml orange (fresh or carton)

·         250 g fresh or frozen cranberries

Directions

1.       Tip the sugar and orange juice into a pan and then bring it to boil.

2.       Stir in the cranberries and then simmer until tender but still holding their shape – this will take about 5 minutes if using frozen berries or 8-10 minutes if using fresh.

3.       The sauce will thicken as it cools. It will keep in the fridge for one week so can be made in advance.

4.       Bring to room temperature before serving.

[You can view the original recipe on BBC Good Food]

Glazed Ham With Blackberry Sauce

Yields 16 Servings plus leftovers (serving size about 4 ounces ham and 3 tablespoons sauce)

This Christmas Glazed Ham will definitely be the piece de resistance. You will attract quite a following when you serve this up for your guests.

Ingredients

·         2 tablespoons Dijon mustard

·         1 tablespoon sugar substitute

·         2/3 cup seedless blackberry jam

·         1 teaspoon freshly ground black pepper

·         1 8 to 9-pound smoked, bone-in-ham shank, trimmed

·         Cooking spray

·         Sauce:

·         1 cup apple cider

·         ½ cup dry white wine

·         1 cup seedless blackberry jam

·         1 tablespoon Dijon mustard

·         1 tablespoon fresh lemon juice

Directions

1.       Preheat oven to 350 degrees Celsius.

2.       To prepare ham, combine 2 tablespoons mustard, sugar substitute, 2/3 cup jam, and pepper in a small bowl. Spread half of the jam over the ham.

3.       Place ham on a broiler pan coated with cooking spray; insert a thermometer into thickest portion of ham. Bake at 350 degrees Celsius for 2.5 hours or until thermometer registers 160 degrees, basting with remaining jam mixture occasionally.  

4.       To prepare the sauce, combine the cider and wine in a small saucepan over medium heat. Bring to a boil. Stir in one cup of jam and one tablespoon mustard. Reduce heat to low and cook until jam dissolves, stirring frequently.

5.       Remove from heat and stir in juice. Serve with ham.

[You can view the original recipe on Health]

Sticky Apple Cups

Yields 4 Servings

1 serving has 150 calories, 37 g carbs, & 2 g protein

This simple dessert is a great way to finish off the meal. As they are made in the microwave, they don’t take very long to prepare at all.

Ingredients

·         2 medium Bramley apples, about 200g each

·         85 g dried date, roughly chopped

·         85 g ready to eat prunes, roughly chopped (or raisins)

·         2 tablespoons light muscovado sugar or sugar substitute

·         1 teaspoon mixed spice

·         1 small orange zest and juice

·         0% Greek yoghurt or fromage frais

Directions

1.       Halve each apple through the circumference and dig out the core with a dessert spoon from both halves, leaving bowl-shaped hollows behind.

2.       Mix together all the remaining ingredients except the orange juice and fill the apples with the mixture.

3.       Put them into a microwaveable dish and pour the orange juice on top. Cover and cook on Medium (500w) for 5-7 minutes until soft.

4.       Cool for a few minutes before serving with the yoghurt or fromage frais.

[You can view the original recipe on BBC Good Food]

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: