Healthy Recipes for the Holidays

22/Nov/19 / 06:00

Bring a dish to your next holiday party that guests will be asking for next year! These healthy recipes from Chef Jen will be your new favorite for holiday potlucks. Get these recipes and more from Chef Jen sent to your inbox as a printable PDF!


BERRY CRISPPrep Time: 15 minutes
Baking Time: 55 minutes
Servings: 8 (1 wedge, or 1/8 of recipe)
Nonstick cooking spray
1 pound strawberries, sliced
1 pint blueberries
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons low-calorie granulated sugar blend (such as Truvia Baking Blend)
1 ½ tablespoons gluten-free cornstarch
1 teaspoon cinnamon
Ingredients for Topping:
1 cup certified gluten-free oats
1 tablespoon low-calorie granulated sugar blend (such as Truvia Sugar Blend)
3 tablespoons low-calorie brown sugar blend (such as Truvia or Splenda)
½ cup chopped pecans
4 tablespoons trans fat-free margarine, diced
1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
2. In a medium bowl combine the berries, lemon zest, lemon juice, 2 tablespoons sugar blend, cornstarch, and cinnamon. Mix well and pout into pie pan.
3. In another medium bowl, place all topping ingredients. Use your hands to work the margarine into the dry ingredients until the mixture is crumbly.
4. Sprinkle the topping mixture evenly over the berries. Bake 55 minutes or until the top is brown and the fruit is bubbly. If topping is browning too much during baking, cover with aluminum foil. Serve warm.


Baking Time: 15 minutes
Servings 4 (1 sweet potato)
4 medium sweet potatoes
3 cups broccoli florets
4 teaspoons trans fat-free margarine
4 tablespoons silvered almonds, toasted
1. Pierce each sweet potato with a fork in a few spots. Arrange the potatoes on
A microwave-safe plate and microwave until soft, about 12 minutes.
2. Place ¾ to 1 inch of water in a saucepan with a steamer and bring to a boil.
(If you don’t have a steamer, you can simply put the broccoli directly into
1 inch of boiling water.) Add the broccoli to the steamer and cover; reduce the
Heat to medium and let cook 6 minutes.
3. Using a knife, slit each sweet potato in half and pinch the sides to open it up. Fill
each sweet potato with 1 teaspoon margarine, 2/3 cup broccoli, and 1 tablespoon
toasted almonds.


Baking Time: 55 minutes
Servings: 8 (1 1/2 cups)
Nonstick cooking spray
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1 inch chunks
2 small turnips, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1-inch chunks
2 carrots, peeled and cut into 1-inch chunks
1 large onion, peeled and diced
3 stalks celery, diced
½ small head green cabbage, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
1 tablespoon herpes de Provence
2 quarts fat-free low-sodium vegetable broth
1 tablespoon sherry vinegar
¼ teaspoon salt
½ teaspoon ground black pepper
1. Preheat oven to 400 degrees F. Coast a large baking sheet (or 2 medium-size baking sheets) with cooking spray. Set aside.
2. In a large bowl, toss all the vegetables, including the garlic, with the olive oil and herbes de Provence. Pour onto prepared baking sheet(s) and roast 45 minutes or until cooked through and starting to brown.
3. After vegetables are done roasting, put them in a large soup pot. Mix with the vegetable broth and bring to a boil. Reduce heat and simmer 10 minutes.
4. Puree the soup in the pot with an immersion blender or in batches in an upright blender.
5. Season the soup with sherry vinegar, salt, and pepper.
CHEF TIP: If you can’t find sherry vinegar, use a good-quality red wine vinegar instead.
MAKE IT GLUTEN FREE: Ensure the ingredients you are using, such as the broth, are gluten-free.
Get these recipes and more from Chef Jen sent to your inbox as a printable PDF!

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