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Healthy Recipes for the Holidays

Looking for something delicious without sacrificing your waistline?

Photo credit: Getty Images

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This collection of nutritious recipes is provided by the chefs and dietitians of Northwell Health. Enjoy! 


1. Roasted Turkey with Star Anise and Apple Cider Brine

Serving size Preparation Time Cooking Time

48 portions

Overnight brine plus 25-30 minutes day of

3 – 3 ½ hours

Nutrition Facts: 160 calories, 6g fat, 125mg sodium, 0g carbohydrate, 0g fiber, 25g protein

Ingredients

  • 12-15 pound turkey
  • 2 quarts + 1 cup apple cider
  • 1 c kosher salt
  • 1 c soy sauce
  • 4 oz. light brown sugar
  • 16 pieces whole black peppercorns
  • 8 pieces whole star anise pods
  • 6 pieces crushed garlic cloves
  • 1 bunch scallions, trimmed
  • 4 oz. fresh ginger, sliced in ¼ inch coins
  • 1 oz. shiitake or porcini mushrooms, dried
  • 2 pieces cinnamon sticks
  • 2 sprigs cilantro
  • Sprinkle ground black pepper
  • 2 granny smith apples, each cut into 6 segments
  • For basting, unsalted butter

Directions

  1. Bring the apple cider, salt, soy sauce, light brown sugar, black peppercorns, star anise, garlic, scallion, ginger, mushrooms and cinnamon sticks to a rolling boil. Cool to room temperature. Stir in 1 ½ gallons of water. Add turkey to the brine, submerge, cover and refrigerate overnight.
  2. Remove turkey from the brine and dry with paper towels. Discard the brine. Season the turkey with salt and black pepper. Place the turkey breast up in a roasting rack set in a heavy roasting pan – either tie legs with twine or use the excess skin from the pope’s nose.
  3. Preheat oven to 375 degrees.
  4. Combine 1 additional cup of apple cider and 3 cups of water in a roasting pan. Scatter the apple segments around. Brush the turkey with melted butter. Flip the breast side down. After 1 hour basting continuously, flip the turkey and roast it breast side up. Baste occasionally until thermometer reads 165 degrees. Test temperature in the middle thick areas.
  5. Transfer turkey to a platter and let it rest 20 minutes before carving.
  6. Reserve the apples for your serving platter. Strain the juices from the roasting pan to a clear large measuring cup. Allow the juices to separate (the fat will float to the top). Using a baster, plunge to the bottom of the cup and remove the juice without disturbing the fat. Transfer this liquid to a saucepan. Heat on medium high until juices have thickened, about 10 minutes. Serve the apple cider alongside the turkey and apples.

Recipe by Chef Patty Sobol, Long Island Jewish Valley Stream (Cambridge School of Culinary Arts and La Salle University Alumni)


2. Curried Pumpkin and Mushroom Risotto

Serving size Preparation Time Cooking Time

1 cup
(makes 4 portions)

45 minutes

45 minutes

Nutrition Facts (per serving): 306 calories, 12g fat, 44g carbohydrate, 6g fiber, 8g sugar, 12g protein, 199mg sodium

Ingredients

  • 2 leeks, washed thoroughly
  • 1 T canola oil
  • 16 oz. mushrooms, mixed (cremini, oyster, shitake) and washed
  • 2 t curry powder
  • 2 ¾ c reduced sodium vegetable broth
  • ¾ c arborio rice
  • ¾ c canned pumpkin
  • ¼ c pumpkin seeds, toasted
  • ½ t salt
  • ½ t pepper
  • 1 c asiago cheese

Directions

  1. Trim, halve, and slice leeks.
  2. Slice mushrooms.
  3. Toast pumpkin seeds.
  4. In large saucepan with oil, cook leeks over medium heat for 4-5 minutes until tender. Add mushrooms, and cook about 5 minutes until tender. Stir in curry powder.
  5. In medium saucepan, heat broth to simmering, keep warm.
  6. Add rice to the mushroom mixture and for 2 minutes, stirring often. Add ½ cup of broth, cook and stir until liquid is absorbed. Add remaining broth, ½ cup at a time, cooking and stirring until liquid is absorbed before adding more (should take about 20 minutes total).
  7. Stir in pumpkin, cook and stir for about 1 minute to heat through.
  8. Transfer to a serving dish and sprinkle with pumpkin seeds.

Recipe by Chef Donna Conrad, Southside Hospital (NYIT Culinary Arts Alumni with 35 years culinary experience)


3. Ginger Cranberry Compote

Serving size Preparation Time Cooking Time

2 tablespoons
(makes 16 portions)

5 minutes

20 minutes

Nutrition Facts: 62 calories, 1g fat, 12g carbohydrate, 3g fiber, 1g protein, 8mg sodium

Ingredients

  • 1 lb. fresh cranberries
  • 1 c 100% orange juice
  • ¼ c sugar
  • 3 slices, size of a quarter each fresh ginger root
  • 1 each Gala apple
  • 2 each navel orange segment
  • ¼ c chopped walnut

Directions

  1. Place cranberries in a saucepan with orange juice, sugar and ginger root. Bring to a boil and then reduce to a simmer. Simmer on low heat until juices reduce and thicken. Remove from heat to cool.
  2. Skin and dice the apple. Cut orange segments in half. Mix apple and orange into the cooled cranberry mixture.
  3. Add nuts, mix and serve.

Note: Shelf life is 3 days refrigerated.

Recipe by Michael Kiley, director, nutrition and dining services, North Shore University Hospital


4. Autumn Roasted Vegetables

Serving size Preparation Time Cooking Time

10 portions
(makes 10 portions)

20-30 minutes

15-20 minutes

Nutrition Facts: 70 calories, 2.5g fat, 252mg sodium, 11g carbohydrate, 2g fiber, 1g protein

Ingredients

  • 1 medium (2 lbs.) acorn squash, seeded, sliced in half, sliced halves into ¾ inch thick wedges
  • 4 oz. yellow squash
  • 8 oz. brussel sprouts
  • 2 medium red bell peppers
  • 1 medium red onion, peeled, halved, sliced into ⅛ inch
  • 1 bulb fennel, stalks removed, peeled and cored, sliced into ⅛ inch
  • 4 oz. radish, trimmed, sliced into quarters
  • 4 T unsalted butter
  • 8 medium sage leaves
  • 2 T brown sugar
  • 1 t salt
  • Black pepper to taste

Directions

  1. Preheat oven to 400°F. Prep a baking sheet with parchment paper.
  2. Slice and seed acorn squash. Slice and seed red peppers, peel the onion then slice Brussel sprouts, fennel, and squash. Place in a large mixing bowl.
  3. Over medium heat, melt the butter and continue to cook until the butter just begins to brown (not burn). Stir in the sage and brown sugar. Cool for 20 seconds more and then remove from the heat.
  4. Toss the vegetables with the sage-brown butter mixture and season with salt and pepper.
  5. Place the vegetables on the prepared pan. Roast for 30 minutes, rotate the pan in the oven. Continue roasting for 10 minutes or until tender.
  6. When tender, transfer to a serving dish and drizzle the pan drippings over the top.

Recipe by Chef Patty Sobol, Long Island Jewish Valley Stream (Cambridge School of Culinary Arts and La Salle University Alumni)


5. Pumpkin Pie Yogurt Parfait with Crunchy Cookie Topping

Serving size Preparation Time Cooking Time

4 servings
(makes 4 portions)

15 minutes

N/A

Nutrition Facts: 227 calories, 1.6g fat, 0.5g saturated fat, 176mg sodium, 35.5g carbohydrate, 19.7g sugar, 2.1g fiber, 18g protein

Ingredients

  • 24 oz. nonfat Greek yogurt, plain
  • 1 c pumpkin puree, canned
  • 3 ½ T pure maple syrup
  • 1 t pumpkin pie spice
  • 8 pieces ginger snap cookies

Directions

  1. Crumble half of the ginger snaps in a bag. Set aside.
  2. Combine pumpkin puree, maple syrup and spice in a bowl.
  3. In serving cups or glasses, layer pumpkin mixture and yogurt. Top each cup with 1 whole ginger snap and 1 crumbled ginger snap. Drizzle with extra maple syrup, if desired.

Recipe by Michelle Milgrim, registered dietitian, Northwell Health Employee Wellness


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Published November 20th, 2018

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