Food for the Holidays

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  • 8/14/2019 Food for the Holidays


    Food for the Holidays

    The holidays are full of fun and food. With a little bit of planning, you can enjoy your

    favorite foods and also control diabetes. To help with this we:

    included the calorie and carbohydrate content of a few holiday favorites

    provided recipes for lower calorie versions of some favorites have a few new recipes which will be prepared by our chef, Roberto Brito

    We would like to wish you and your family Merry Christmas,

    The Maury Regional Medical Center

    Food and Nutrition Department

  • 8/14/2019 Food for the Holidays


    Calorie and Carbohydrate Content of Holiday Favorites

    Food Calories Fat(gms) Carbs(gms)

    1/8 of 9Sarah Lee pumpkin pie 260 11 37

    1/8 of 9Sarah Lee pecan pie 520 24 70 c or 3 ozs sweet potato 105 0 24

    c Green Giant candied sweet potatoes 240 7 41

    c corn 90 1 14 c cream style corn 100 .5 24

    3 ozs turkey (light meat) 140 4 0

    1 oz brown and serve roll 80 2 15

  • 8/14/2019 Food for the Holidays


    Lower Calorie Versions of Traditional Recipes

    (Submitted by Britt MacArthur,

    Nutrition Student, University of Tenn-Knoxville)

    Sugarless Pumpkin Pie

    Ingredients :

    1 (9 inch) pie shell

    1 egg

    6 packets granulated artificial sweetener

    1 teaspoon pumpkin pie spice

    1 cup pumpkin puree 1 cup evaporated milk


    1. Preheat oven to 350 degrees F (175 degrees C).

    2. In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spiceuntil well blended. Add pumpkin and milk to egg mixture, and stir until smooth.

    Pour mixture into pie shell.

    3. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until setin center.

    Makes 8 servings

    Calories: 149

    Fat: 8.4 gmsCarbs: 14 gms

  • 8/14/2019 Food for the Holidays


    Green Bean Casserole


    10 oz Snap Beans, green, cut, frozen , thawed and well drained

    1 Soup, cream of mushroom, ready to serve, low sodium, 10.75 ounce can (10 3/4 oz can)

    1/4 tsp black pepper , ground1 medium onions , thinly sliced into rings1/4 cup chopped walnuts2 tbsp Cheese, parmesan, shredded1 1/2 tbsp Bread Crumbs, Italian style


    1 Preheat oven to 350 degrees F. In a large bowl, combine green beans, mushroom soup,

    and pepper. Toss to mix gently.2 Coat a 2 quart casserole dish with cooking spray. Place the green bean mixture into the

    casserole. Arrange the onion rings on top of the green beans. .3 Sprinkle the casserole with walnuts, cheese, and bread crumbs4 Bake for about 40 to 50 minutes until bubbly and lightly browned on top.

    Makes: 6 servings

    Cal: 123

    Carbs: 11 gms

    Fat: 7.5 gms

  • 8/14/2019 Food for the Holidays


    Grandma's Stuffing


    80 oz sliced whole wheat bread , cubed1/3 cup water1/2 cup fresh chopped onion1/2 cup fresh chopped celery

    1 tbsp chopped parsley (or 1 tsp dried parsley)1/4 tsp salt1/4 tsp black pepper

    1 1/2 cup lowfat milk1 eggs , lightly beaten2 medium apples , cored and chopped (or 1/4 cup raisins)

    Directions:1 Preheat oven to 350 degrees F.2 Put bread cubes in a large bowl. Set aside.

    3 Put water in medium saucepan. Add onion, celery, parsley, salt, and pepper. Cook for 5

    minutes. Do not drain. Pour over bread cubes.4 Stir in milk and egg. Gently stir in apples and/or raisins, if desired.

    5 Spoon into a greased 2-quart baking dish. Bake for 1 hour.

    Cal: 231

    Carbs: 36.5 gms

    Fat: 3.8 gms

  • 8/14/2019 Food for the Holidays


    Stuffed Chicken with Tomato Demi GlazeTo be Prepared by Chef Roberto Brito

    Ingredients for Stuffed Chicken:

    3 lb Whole Chicken

    Stalks of Leeks3 cups Fresh Chopped Spinach cup olive oil

    1 tbsp Fresh Chopped Garlic2 cups Breadcrumbs1 tsp Fresh Chopped Thyme1 tsp Fresh Chopped Parsley

    Salt and Pepper to Taste

    Ingredients for Tomato Demi Glaze:

    1 tbsp Canola Oil1 Medium Red Onion, Chopped

    1 Stalk Celery, Chopped1 Clove of Garlic, Minced cup Red Wine

    cup Vegetable Stock4 Large Tomatoes, Cut in Wedges1 tbsp Parsley1 Large Thyme Sprig

  • 8/14/2019 Food for the Holidays


    Harricot Vert (French Green Beans)To Be Prepared by Chef Roberto Brito


    1 lbs Green Beans2 tbsp Extra Virgin Olive Oil3 tsp Fresh Shallots, Chopped

    Salt and Pepper to Taste

    Roasted Herb Red Bliss PotatoesTo Be Prepared by Chef Roberto Brito


    3 lbs Red Bliss Potatoes cup Extra Virgin Olive Oil1 tbsp Fresh Thyme

    1 tbsp Fresh Parsley

    1 tbsp Fresh Chopped GarlicSalt and Pepper to Taste


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