Instead of your usual cheese logs and candied nuts.what are some healthy holiday snack foods?

native

Dec 11, 2008 at 10:21 am

fruitcake.
I know most people don’t like it but it has dried fruit and nuts in it.

Sugar Pie

Dec 15, 2008 at 6:11 am

veggie and fruit trays are a healthy eater’s delight! instead of Ranch or sweet dip, make a yogurt-based dip to go w/ either of those.

also crispy pretzels, lowfat mini-muffins, roasted nuts, spiced warm apple cider, apple slices w/ pumpkin butter or PNB spread on them;

Grilled shrimp skewers, grillef fish chunks (tuna, swordfish, something firm), grilled chicken breast chunks (either fish or chicken can have teriyaki glaze)

Melissa

Dec 19, 2008 at 9:28 am

I make Veggie trays with all the veggies I can find then i make a french onion dip (out of the packet).
Also you can make Holiday Cooking a little healthier by reducing the amount of butter and fattening ingredients. You could buy/make whole wheat rolls instead of white ones….
Good Luck.

Kaila

Dec 25, 2008 at 4:44 am

How about tzatziki with dill dip served with pieces of fresh rye bread and stuffed cabbage rolls. I’ll get you some recipes.

Tzatziki

2 cups plain yogurt

1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon coarse salt

1/2 cup sour cream
2 tablespoons fresh lemon juice

2 tablespoons minced fresh dill
1 garlic clove, minced
6 pita breads, cut horizontally in half, then cut into wedges
Olive oil

PreparationLine sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.

Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.

Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

Mini cheese and walnut cabbage rolls

Ingredients
1 head green cabbage, about 2 pounds
2/3 cup reduced-sodium chicken broth
1/3 cup golden raisins
1 Italian plum tomato or small red tomato, chopped
2 ½ cups fresh white bread crumbs
1 ½ cups grated part-skim mozzarella cheese
¾ cup chopped California walnuts
2 large egg whites
1 teaspoon dried rosemary
Salt pepper to taste
Directions
Bring a large pot of water to boil. With a small sharp knife, remove and discard the white core from the center of the cabbage. Drop the whole cabbage in the boiling water and cook 10-12 minutes.
Remove the cabbage from the water and let stand until cool enough to handle. Carefully peel away 12 of the outer leaves, keeping them as whole as possible, and set aside to be stuffed. Chop enough of the remaining cabbage to make 1 ½ cups and place in a large bowl. (What’s left of the whole cabbage will be used later.)
To the chopped cabbage add the broth, raisins, tomato, bread crumbs, cheese, walnuts, egg white and rosemary. Stir vigorously to combine, then season the mixture with salt and pepper. You will have about 3 cups of stuffing.
Preheat the oven to 375°F.
Get out a 9-inch square baking dish, or other sizable dish that will hold the cabbage rolls snugly. Lay the whole cabbage leaves on your work surface. Place about ¼ cup of the stuffing near the base of each leaf. Fold in the sides to cover the filling, then roll each leaf up like a carpet, to make a neat sausage-shaped package. Place the rolls, seam-side down and close together, in the baking dish. Separate the leaves on what remains of the whole cabbage and lay them, overlapping, on top of the rolls.
Bake for 35 minutes. Cool about 10 minutes, then remove and discard the leaves from the top. Serve the cabbage rolls warm or at room temperature

Tomato and onion tart

Ingredients
2 large onions, sliced thin (about 1 1/2 pounds)
2 tablespoons olive oil
1 (12 inch) pastry dough, for a single-crust tart
1/2 lb monterey jack cheese or gruyere cheese, shredded (about 2 cups)
1/2 lb plum tomato, cut into 1/2-inch wedges
1/2 lb medium yellow tomatoes, cut into 1/2-inch wedges (about 2) or plum tomato, cut into 1/2-inch wedges
1/4 cup nicoise olive, pitted (optional)
Directions
1In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly. Preheat oven to 375°F
2On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
3Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.