Are you cooking this holiday season and not sure what to make? We have a menu for you! It is healthy enough to help you keep the holiday weight off and tasty enough that no one will notice the difference! Whether you are entertaining a crowd or just immediate family, these recipes should be easily adaptable for any situation.
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Appetizer: Baked Parmesan Tomatoes
Ingredients
- 2-3 large tomatoes
- 1/2 cup Parmesan cheese, shaved
- 1 – 2 cloves garlic, minced
- 1 tablespoon Italian seasoning, divided
- Salt and fresh cracked pepper, to taste
- 1 tablespoon olive oil for drizzling over the top
- Chopped parsley, for garnish
Directions:
- Preheat your oven to 400°F. Slice the tomatoes into 1-inch slices and arrange in a baking dish or a baking sheet.
- Top each tomato puck with minced garlic and enough parmesan to cover the top. Sprinkle with Italian seasoning, salt, and pepper.
- Bake for 10 minutes, until the cheese is melted and bubbly.
- Remove from oven, top with fresh chopped parsley and serve immediately.
Original recipe found here.
Side: Mashed Broccoli
Ingredients
- 8 cups broccoli florets
- 1 cup vegetable stock
- 1 teaspoon lemon juice
- 4 clove garlic, minced
- 1/2 cup olive oil
- 1 cup parmesan
- Salt and fresh cracked white pepper to taste
Directions
- In a medium saucepan or pot, heat broccoli florets in vegetable stock over medium heat until tender, about 5 minutes. Drain the liquid off and transfer to a food processor.
- Add parmesan, olive oil and minced garlic to the cooked broccoli. Mix the ingredients until they are thoroughly blended.
- Adjust seasoning with salt and pepper to taste, give a quick pulse to combine. Transfer the mashed broccoli to a serving bowl and add a dash of olive oil and sprinkle more parmesan if you like. Enjoy!
Original recipe found here.
Main Course: Instant Pot Turkey Breast with Garlic Herb Butter
Ingredients
- 3 lb (1 1/2 kg) turkey breast, skin on, bone in or boneless
- 1 or 2 heads of garlic, cut in half horizontally
- 1 sprig rosemary
- 1 sprig of thyme (or 2 tsp dried thyme leaves)
- 1 cup chicken stock
- 4 cloves garlic, peeled
- 1 tablespoon coriander seeds
- Leaves from 2 sprigs of rosemary
- 1 teaspoon black peppercorns
- 3 tablespoons butter at room temperature
- Chicken stock or water, for topping up the cooking liquids, optional
- 2 tablespoons butter
- 1/4 cup (35g) flour
- Salt and pepper
Instructions
- Place rosemary, coriander, peppercorn, garlic in a food processor bowl and pulse to combine. Add butter then pulse again to form a coarse paste. Set aside, at room temperature.
- Pat the turkey breast dry all over with paper towels. Season on all sides with salt and pepper. Massage with the herbed butter on all sides and under the skin if you want.
- Place the garlic head halves, rosemary, and thyme sprigs in the Instant Pot. Place the turkey breast on top so it is slightly elevated. Add 1 cup chicken stock and close the lid. Set to cook for 25 minutes (for a 3 lbs turkey breast, if yours is larger, add 5 to 10 minutes). When done, press “cancel”, release pressure, and allow to rest for 10 minutes before crisping in the oven.
- Preheat your broiler to high. Carefully remove the turkey from the Instant Pot into a roasting pan. Place on the mid oven shelf and broil for 5 to 10 minutes, or until the skin is crispy. Keep an eye on it because it browns very quickly! Transfer to a serving platter and serve immediately garnished with rosemary sprigs, cranberries, with the garlic heads and gravy on the side. Enjoy!
- To make the gravy:
- Strain the cooking liquids from the instant pot into a large bowl, squishing the garlic to extract all the flavor (unless you want to keep it for the garnish). Top up with chicken broth if you need more gravy.
- Melt butter in a saucepan over medium heat. Add flour and combine to make a roux. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring constantly, break off lumps with a whisk or wooden spoon if you need. Simmer the gravy until almost thickened to you liking (it will continue to thicken for a while). Adjust seasoning and transfer to a gravy boat and serve along with the turkey.
Find the original recipe here.
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