CHAPTER 15
Holidays, Birthdays, and Other Celebrations

This is a wonderful accompaniment to holiday meats like turkey, game hens, or duck. If you use chestnuts from a can or a jar, you will save a great deal of time.

Vegetarian, Low-calorie, Low-fat

INGREDIENTS | MAKES 1 CUP

8 ounces chestnuts, shelled

Salt and pepper to taste

Pinch nutmeg

⅓ cup whole milk or light cream

Purée all ingredients in a blender or food processor. Warm over low heat and serve.

Charming Chestnuts

While your R.A. probably wouldn’t want you roasting these over an open fire, you can still enjoy this classic holiday food while at college. Chestnuts contain very little fat and no gluten, and they’re the only nut that has any vitamin C, so they’re a great choice for a snack or for use in a recipe.

Sweet Potato Apple Purée

Now this is a dish for the holidays! Serve it by itself or as a sauce for turkey, stuffing, and other Thanksgiving favorites.

Low-calorie, Low-fat, High-fiber, Vegetarian, Gluten-free

INGREDIENTS | SERVES 12

3 pounds sweet potatoes, peeled and cubed

2 Granny Smith apples, peeled and cubed

⅓ cup apple juice

2 tablespoons butter

½ teaspoon ground nutmeg

1 teaspoon salt

¼ teaspoon white pepper

¼ cup toasted sunflower seeds

1. In a large saucepan, place potatoes and cover with water. Cover saucepan, bring to a boil, reduce the heat to medium-low, and cook until tender, about 15 minutes. Drain.

2. Meanwhile, in a small saucepan, combine the apples with apple juice. Bring to a simmer over medium heat and cook until tender, about 5 minutes.

3. Transfer potatoes and undrained apples to a food processor. Add butter, nutmeg, salt, and pepper and purée until smooth. Sprinkle with sunflower seeds and serve.

Spiced Currant Jelly

This is another excellent condiment, good anytime to dress up meat, game, or poultry.

Low-calorie, Low-fat, Vegetarian

INGREDIENTS | MAKES 1 CUP

1 cup currant jelly

4 whole cloves

⅓ slice orange with peel, seeded and chopped

½ cinnamon stick

Put all ingredients in a saucepan. Warm over low heat and simmer for 3 minutes. Pour into a bowl and serve.

Not for Your Peanut Butter Sandwich

Currant jelly can be used in the traditional way (on sandwiches, toast, muffins, and so on), but this particular recipe is better when paired with meat and Thanksgiving side dishes. The cloves and cinnamon give it a distinctive holiday flair.

Caramelized Onions

Studies show that onions can significantly cut the risk of blood clots. They contain sulfides, which are known to lower blood pressure and blood lipids.

Low-calorie, Low-fat, Low-carb, Vegan, Lactose-free

INGREDIENTS | SERVES 6

3 yellow onions, peeled and sliced

½ teaspoon all-purpose seasoning

1. Coat a skillet with nonstick spray. Add onion slices and all-purpose seasoning to the skillet.

2. Cook on medium-high heat for 10 minutes, stirring often. Onions are done when they are tender and brown.

Crunchy Eggplant

These can be served hot or cold. Served cold they taste like eggplant potato chips.

Low-calorie, Low-fat, Low-carb, High-fiber

INGREDIENTS | SERVES 3

3 egg whites, whipped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 clove garlic, minced

1 eggplant, sliced

4 tablespoons Parmesan cheese

Eggplant History Lesson

The Latin name for eggplant means “mad apple.” There was a time when Europeans believed that the eggplant caused you to go insane if you ate it. It was Thomas Jefferson who introduced the eggplant to the United States after he took a trip to France and fell in love with the taste.

1. Preheat oven to 350°F.

2. Mix egg whites, salt, pepper, paprika, and garlic in a small bowl.

3. Dredge eggplant slices through this mixture, coating evenly on all sides.

4. Place slices on baking sheet. Sprinkle with Parmesan cheese. Bake for 30 minutes or until crispy.

Coriander Carrots

Carrots make a wonderful side dish, and these are especially fragrant and flavorful.

Low-calorie, Low-fat, Vegetarian, Gluten-free

INGREDIENTS | SERVES 6

1 tablespoon olive oil

1 onion, chopped

1 cup water

1 bay leaf

½ teaspoon salt

1⅓ pounds carrots, thickly sliced

¼ cup dried currants

1 tablespoon butter

2 teaspoons ground coriander

2 tablespoons lemon juice

3 tablespoons minced flat-leaf parsley

Serve ‘Em Up Right

Coriander and bay leaf add a nice spicy touch to tender carrots. Serve this carrot dish with grilled chicken or rice dishes or as a side for your Thanksgiving meal.

1. Heat oil in large saucepan over medium heat. Add onion; cook and stir until crisp-tender, about 4 minutes. Add water, bay leaf, salt, carrots, and currants and bring to a simmer.

2. Cover pan, reduce heat to low, and simmer for 10 to 15 minutes or until carrots are tender when tested with a fork.

3. Drain carrots, removing bay leaf, and return saucepan to heat. Add butter, coriander, lemon juice, and parsley; cook and stir over low heat for 2 to 3 minutes or until carrots are glazed. Serve immediately.

Roasted Zucchini and Squash

Both yellow squash and zucchini are summer squashes. Unlike winter squashes, these can be eaten raw.

Vegan, Lactose-free, Low-calorie, Low-fat, Low-carb

INGREDIENTS | SERVES 6

3 zucchini

3 yellow squash

⅓ teaspoon all-purpose seasoning

1. Slice vegetables lengthwise into thin strips. Coat a cookie sheet with nonstick spray. Lay veggie strips on cookie sheet, being careful not to crowd them.

2. Sprinkle with all-purpose seasoning. Bake in 375°F oven for 16 minutes, flipping once.

Holiday Squash and Green Beans

Did you know that green beans are helpful in maintaining bone density? They’re a super source of vitamins C and K.

Low-calorie, Low-fat, Low-carb, Vegetarian, Lactose-free

INGREDIENTS | SERVES 6

6 cups multicolored squash, sliced

2 cups green beans

½ teaspoon all-purpose seasoning

Salt and pepper to taste

Heat a large skillet on the stove at medium heat. Toss ingredients in skillet and cook until veggies are tender and browning. Add salt and pepper to taste.

Stuffed Sweet Potatoes

Store sweet potatoes in a cool dry place; they do not need to be refrigerated.

Vegetarian, Low-calorie, Low-fat

INGREDIENTS | SERVES 4

2 large sweet potatoes

⅓ cup canned syrup-free crushed pineapples, drained ¼ teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 teaspoon firmly packed Splenda brown sugar

1. Pierce sweet potatoes with sharp knife and bake 25 minutes at 400°F. Cut potatoes in half lengthwise. Scoop out 80 percent of potato pulp.

2. In a large bowl, combine potato pulp with remaining ingredients. Stir mixture with a fork until well blended. Divide mixture and place back into potato skins.

3. Bake potatoes in a pan at 350°F for 15 minutes.

Stellar Sweet Potatoes

Sweet potatoes are packed with potassium, vitamin A, and vitamin C. Cut a few holes in one, zap it in the microwave, and enjoy for lunch. No need to be fancy; this potato is divine all on its own.

Sweet Potato Puff

This is a Southern specialty that usually involves a lot of sugar, but this recipe substitutes Splenda. You can use virtually any nut to top it, but pecans work well with the sweet flavors.

Low-calorie

INGREDIENTS | SERVES 8

3 cups cooked sweet potatoes, chopped into little cubes

4 egg whites

¼ cup Splenda

1 teaspoon vanilla

½ cup orange juice

2 tablespoons flour

1 teaspoon salt

⅓ cup chopped pecans

Serving sweet Potato Puffs

To serve, use an ice cream scoop to scoop out each puff so it’s a nice, puffy ball on your plate. You can also top with more sprinkled pecans, and it’s also great served atop a bed of green beans.

1. Preheat oven to 350°F. Lightly spray a casserole or baking dish.

2. Place all ingredients in a blender or food processor and purée. Transfer to a baking dish. Sprinkle chopped pecans on top. Bake about 30 minutes and serve.

Buttermilk Mashed Potatoes

Mashed potatoes don’t have to be full of fat. Buttermilk adds a creamy richness to this classic dish.

Low-calorie, Low-fat, Vegetarian, Gluten-free

INGREDIENTS | SERVES 12

3 pounds potatoes, peeled and quartered

2 tablespoons butter

1 onion, chopped

1½ cups buttermilk

⅛ teaspoon nutmeg

½ teaspoon salt

⅛ teaspoon white pepper

Must Have Mashed

Every Thanksgiving meal must have a big, steaming bowl of creamy mashed potatoes. Don’t think that just because you’re in college you can’t enjoy this holiday staple. Make a big batch and eat them as leftovers for the next few days after the holiday—after your stomach shrinks back to its original size that is.

1. Place potatoes in a large pot with water to cover. Bring to a boil, cover, reduce the heat to medium, and cook until tender, about 20 minutes.

2. Meanwhile, in small saucepan melt butter over medium heat. Cook onion, stirring occasionally, until tender, about 7 minutes.

3. When potatoes are done, drain, return to the hot pot, add onion mixture, and mash until smooth. Gradually add the buttermilk, stirring constantly. Stir in nutmeg, salt, and pepper. Serve immediately.

Simple Corn Stuffing

Stuffing can be piled on top of a dish instead of being stuffed into meat. This dish is exceptional, a remembrance of the first Thanksgiving and the Native Americans’ gift of corn to the starving Pilgrims.

Vegetarian

ingredients | MAKES 4 CUPS

¼ pound butter or margarine

1 sweet medium-sized onion, chopped

4 celery stalks with leaves, chopped

20 juniper berries, bruised

1 cup chicken, vegetable, or beef stock (depending on what you’re stuffing)

1 teaspoon thyme, dried, or

1 tablespoon fresh

1 teaspoon savory, dried, or

1 tablespoon fresh

1 teaspoon sage, dried, or

1 tablespoon fresh

½ cup fresh parsley, chopped

2 cups cornbread stuffing, from a package

2 cups frozen corn niblets

1 cup 2% milk

1. Melt the butter or margarine in a pan over medium heat. Sauté the onions, celery, and juniper berries for 5 to 7 minutes.

2. Add the broth, herbs, and spices. Mix well and add the cornbread stuffing, corn, and milk. Use with any holiday entrée!

Zucchini Casserole

This casserole not only serves as a delicious side dish, it is filling enough to serve as an entire vegetarian entrée. As an entrée it should provide 3 servings.

Low-calorie, Low-fat

INGREDIENTS | SERVES 6

1 clove fresh garlic, minced

1 teaspoon olive oil

4 large zucchini, sliced

1 cup white mushrooms, sliced

1 (15-ounce) can Italian-style stewed tomatoes

½ cup Italian-style bread crumbs

¼ cup shredded low-fat Parmesan cheese

¼ cup shredded low-fat mozzarella cheese

Gotta Have Garlic

So many recipes call for garlic that it’s a good idea to have a few helpful tools on hand. One is a garlic press. They’re inexpensive and can be found at most home goods stores. Another is a food processor. One of these handy gadgets will make the work of chopping or mincing garlic a snap.

1. Coat a 9” × 13” baking dish with nonstick spray.

2. Place garlic and olive oil in a large skillet and sauté for 6 minutes on medium heat.

3. Add zucchini to skillet and sauté for 5 minutes. Add mushrooms to skillet and sauté for 5 minutes. Remove from burner, add tomatoes, and stir.

4. Pour veggies into the baking dish. Cover veggies with bread crumbs. Sprinkle both cheeses over bread crumbs.

5. Bake at 350°F for 15 minutes or until cheese melts and sauce boils.

Baked Sweet Potato Fries

Tired of the same old sweet potatoes at Thanksgiving? Give these sweet, crispy fries a try!

Vegetarian, Low-calorie, Low-fat, Gluten-free, Lactose-free

ingredients | SERVES 6

2 pounds peeled sweet potatoes 2 teaspoons ground cinnamon 1 tablespoon olive oil

1. Preheat oven to 450°F. Cut potatoes into matchsticks, about

½” thick. Toss potatoes, cinnamon, and olive oil in a bowl.

2. Coat a large cookie sheet with nonstick spray. Bake for 25 to 30 minutes or until potatoes are fairly crispy.

Festive Turkey Salad

This is a great use for your leftover Thanksgiving turkey! Make sure to warm up the turkey just a little before mixing it into the salad.

High-fiber

INGREDIENTS | SERVES 4

3 cups chopped cooked turkey

1 cup chopped celery

1 cup chopped granny apple

1 (10-ounce) can mandarin oranges, drained

½ cup chopped macadamia nuts

1 teaspoon curry powder

¾ cup fat-free mayonnaise

6 large lettuce leaves

1. Mix turkey with celery, apple, oranges, and nuts. Add curry powder and mayonnaise.

2. Serve on lettuce leaves.

Lettuce-Wrapped Turkey with Cranberry Mayonnaise and Apples

This is a terrific way to use up Thanksgiving leftovers in a healthy way.

Low-carb

ingredients | SERVES 1

2 large romaine lettuce leaves

2 teaspoons low-fat mayonnaise

1 teaspoon cranberry sauce, jelled

1 teaspoon prepared horseradish

¼ pound deli or leftover turkey, diced

½ stalk celery, chopped fine

1 slice onion, chopped fine

½ tart apple, cored and chopped fine

1 tablespoon walnuts, toasted and chopped

Flavored Mayonnaise

To add extra pizzazz to your salads, sandwiches, and wraps, try making your own varieties of flavored mayonnaise. Adding curry to mayonnaise makes a great spread for chicken salad, and adding fresh herbs, such as dill and parsley, makes a great spread for a garden salad wrap.

1. Lay the lettuce leaves on a work surface. In a small bowl, mix together the mayonnaise, cranberry sauce, and horseradish.

2. Place the diced turkey on top of the lettuce leaves. Mix the celery, onion, apple, and walnuts with the cranberry mayonnaise. Spread on the turkey and roll up the wrap.

Baked Gingerbread Pancakes

Never heard of baked pancakes? Give these a try and see what you think.

Low-calorie, Low-fat

INGREDIENTS | SERVES 4

½ cup fat-free milk

½ cup flour

½ cup unsweetened applesauce

1 cup Egg Beaters

1 tablespoon dark molasses

2 tablespoons Splenda

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon salt 1 cup nonfat vanilla yogurt

Be Warned

This puffy cake-like mixture will deflate as soon as you remove it from the oven. Do not be alarmed, it’s supposed to do that. You can use any flavor of nonfat yogurt if you want to alter the taste slightly.

1. Preheat oven to 425°F. Coat a circular cake pan with butter-flavored cooking spray.

2. Stir all ingredients except yogurt in a medium bowl and whisk until batter is smooth.

3. Pour batter onto cake pan and bake until it puffs up, about 15 minutes.

4. Cut into 4 slices like a pizza and serve.

5. Top each slice with about ¼ cup of the yogurt

Holiday Gingerbread

Sprinkle this cake lightly with a little powdered sugar before serving.

Low-calorie

INGREDIENTS | SERVES 10

⅓ cup sugar

¼ cup margarine

½ cup molasses

1 egg

1½ cups flour

1 teaspoon ground ginger

½ teaspoon baking soda

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon salt

⅔ cup fat-free milk

Sweet Ginger

Queen Elizabeth I may have invented the gingerbread man, but Chinese cooks have been putting ginger’s subtle flavor to use since ancient times. Many people serve gingerbread to soothe an upset stomach or nausea, and nothing beats a comforting cup of ginger tea when you’re feeling run down.

1. In a large bowl, mix the sugar and margarine with an electric mixer until well blended.

2. Add the molasses and egg. Mix well.

3. Mix the flour, ginger, baking soda, nutmeg, cloves, and salt in a large bowl.

4. Add the flour mixture to sugar mixture.

5. Add the milk and mix well.

6. Lightly spray a square baking pan.

7. Pour batter into the pan.

8. Bake for about 30 minutes or until done.

Ginger Cookies

Ginger cookies are done when the tops start to crack in the oven. Once you see the cracking, pull them out and let them harden.

Low-calorie

ingredients | MAKES 20 COOKIES

1¼ cups flour

2 teaspoons ground ginger

¼ cup packed brown sugar

¼ teaspoon vanilla

¼ cup molasses

3 tablespoons margarine, melted

¼ cup unsweetened applesauce

1 egg white, lightly beaten

Chill That Dough

Cookie dough is usually chilled before use to make it easier to handle. But chilling dough has other advantages. It lets you use a bit less flour, which results in a more tender cookie. And it lets the gluten in the flour relax, so the dough is easier to handle and rolls without springing back.

1. Sift flour and ginger in a large bowl, then stir in sugar.

2. Mix the vanilla, molasses, margarine, applesauce, and egg white in a medium bowl.

3. Add wet ingredients to the dry and stir until well blended.

4. Place dough in freezer until firm.

5. Preheat oven to 350°F.

6. Shape firm dough into balls and drop onto a baking sheet.

7. Bake 12 minutes and let cool.

Classic Cupcakes

These basic cupcakes make a great surprise for a friend who’s celebrating her birthday while away at college.

Low-calorie, Low-fat

INGREDIENTS | SERVES 12

1 cup self-rising flour

½ cup nonfat dried milk powder

1 (3.4-ounce) box sugar-free chocolate Jell-O pudding mix

1 tablespoon unsweetened cocoa

½ cup Splenda 1 teaspoon vanilla

½ cup applesauce

¼ teaspoon baking soda

4 egg whites Pinch of salt

Checking for Doneness

To see if your cupcakes are done, insert a clean toothpick into the center of a cupcake. The toothpick should come out clean. You can also tell by gently pressing on the top of the cupcake with a spoon; if the cupcake bounces back with spring, the batch is done.

1. Preheat oven to 350°F.

2. Mix flour, milk powder, Jell-O mix, cocoa, and Splenda in a medium bowl.

3. In a separate bowl, blend the vanilla, applesauce, and baking soda.

4. In a small bowl, beat the egg whites and salt until stiff.

5. Add the flour mixture to the egg whites, beating with an electric mixer.

6. Add the applesauce and beat until blended.

7. Line a muffin tin with paper cupcake wrappers and fill each ¾ of the way with batter.

8. Bake for 20 minutes.

Butterscotch Cupcakes

Use butterscotch ice cream topping as the frosting for these cupcakes, about 1 tablespoon per cupcake.

Low-calorie, Low-fat

ingredients | SERVES 16

½ cup cake flour

¾ cup powdered sugar 5 egg whites

⅛ teaspoon salt 1 teaspoon heavy cream

½ cup butterscotch ice cream topping

¼ cup granulated sugar

½ teaspoon vanilla

1. Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.

2. In a large bowl, sift the cake flour and powdered sugar twice.

3. In a medium bowl, beat the egg whites and salt with an electric mixer until frothy.

4. Add heavy cream and butterscotch until soft peaks form.

5. Add sugar and continue beating.

6. Fold in flour mixture gradually until blended.

7. Add vanilla. Mix thoroughly.

8. Spoon batter into muffin cups.

9. Bake for 20 minutes or until cupcake tops are browned.

Triple-Chocolate Cupcakes

A cross between a brownie and a muffin, these gooey cupcakes have an intense chocolate flavor heightened by the cocoa powder. You should use 3½”-round muffin tins.

Vegetarian

INGREDIENTS | MAKES ABOUT 16 (3”) CUPCAKES

4 ounces unsweetened chocolate squares

½ pound (2 sticks) unsalted butter

6 large eggs

1 cup granulated sugar

¾ cup cake flour

1½ teaspoons baking powder

2 teaspoons vanilla extract

1 tablespoon cocoa powder Pinch salt

1 cup mini chocolate morsels

You Deserve It

While staying healthy in college is important, it’s also important to treat yourself every once in a while. College life can be stressful, and a little chocolate goes a long way toward making you feel better. Enjoy these cupcakes with friends. Celebrate!

1. Preheat the oven to 350°F. Spray nonstick muffin cups with nonstick cooking spray. Melt the chocolate and butter together over low heat. When melted, cool to room temperature.

2. Meanwhile, beat the eggs with the sugar until the mixture turns a pale lemon-yellow. Spoon the cooled chocolate mixture into the sugar-egg mixture and stir until combined. Stir in the cake flour, baking powder, vanilla extract, cocoa powder, and salt and beat for about 30 seconds. Stir in the chocolate morsels. Spoon the mixture into the cups until each is about ⅔ full.

3. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean and the cupcakes feel firm. Cool completely.

Thanksgiving Pizza

This unique spin on pizza is quick, sweet, and delicious. The skin on the potato is the most nutritious part, so leave it on; it enhances the texture as well.

Low-calorie, Low-fat

ingredients | SERVES 2

1 medium sweet potato 1 whole-wheat pita Dash of salt

1 tablespoon fat-free turkey gravy

2 ounces roasted turkey breast, cut in small chunks

1. Bake sweet potato with skin on in microwave for 10 to 12 minutes, or until soft. On a plate, mash potato with fork.

2. Place pita on a plate and smear sweet potato to cover it. Dash with salt. Top potato with gravy, followed by turkey.

3. Cook at 350°F for 6 to 8 minutes or microwave for 45 to 60 seconds.

CHAPTER 15Holidays, Birthdays, and Other Celebrations

Mulled Spiced Cider

Chestnut Purée

Sweet Potato Apple Purée

Spiced Currant Jelly

Caramelized Onions

Crunchy Eggplant

Coriander Carrots

Roasted Zucchini and Squash

Holiday Squash and Green Beans

Stuffed Sweet Potatoes

Sweet Potato Puff

Buttermilk Mashed Potatoes

Simple Corn Stuffing

Zucchini Casserole

Baked Sweet Potato Fries

Festive Turkey Salad

Lettuce-Wrapped Turkey with Cranberry Mayonnaise and Apples

Baked Gingerbread Pancakes

Holiday Gingerbread

Ginger Cookies

Classic Cupcakes

Butterscotch Cupcakes

Triple-Chocolate Cupcakes

Thanksgiving Pizza

CHAPTER 15
Holidays, Birthdays, and Other Celebrations