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| Holly Kouvo | 
Owner of Fitting Fitness In™, Holly Kouvo is a certified personal trainer and group instructor through AFAA and a certified nutrition specialist through AASDN. To learn more about Holly's background, read her bio. |
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Without inspiration the best powers of the mind remain dormant. There is a fuel in us which needs to be ignited with sparks.
Johann Gottfried Von Herder |
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Fitting Fitness In™ Awards | |
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Greetings!
Below you will find some recipes to try for your holiday meals. Of course, they are on the healthy side. I am looking forward to making the Leftover Turkey Salad. Enjoy your time with your family and friends over this holiday season.
Happy Holly Days!
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Zucchini Appetizer
 Enjoy these little biscuits stuffed with zucchini, cheese and herbs at your next party or family gathering. This recipe is a great way to use some of the extra zucchini from your garden!
Servings: 5 cups (cut to 1"x1" squares) Prep Time: 10 mins Cook Time: 20 mins Ingredients -
1 cup baking mix -
½ cup vegetable oil -
2 tbls dried parsley -
1 pinch ground black pepper -
2 cloves garlic, chopped -
1 egg -
½ cup grated Romano cheese -
¼ tsp salt -
3 cups sliced zucchini
Directions - Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, stir together the baking mix, vegetable oil, dried parsley, pepper, garlic, egg, Romano cheese, salt and zucchini. Pour the mixture into a lightly greased 8x12 inch pan.
- Bake 20 minutes, or until golden brown. Cut into squares and serve.
Nutrition Serving 5 cups (cut to 1"x1" square)
per serving: 46 cals, 7mg cholesterol, 0.2g fiber, 73mg sodium, 2.3g carbohydrates, 3.7g fat, 1g protein www.allrecipes.com |
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Healthified Stuffing
 69% less fat * 93% less sat fat * 36% fewer calories than the original recipe. A change from butter to a smaller amount of oil cuts 2/3 of the total fat, and using whole-grain bread adds 3g of fiber per serving.
Prep Time: 30 minutes
Servings: 12
Ingredients
- 15 slices white whole-grain bread
- 2 tablespoons olive oil
- ½ cup chopped celery
- ½ cup chopped onion
- ½ cup chopped carrot
- 2 cups reduced-sodium chicken broth
- 1 teaspoon dried sage leaves, crushed, or 1 tablespoon finely chopped fresh sage leaves
- ½ teaspoon salt
- ½ teaspoon dried or 1 1/2 teaspoons chopped fresh thyme leaves
- ¼ teaspoon pepper
Preparation
Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
On large cookie sheet, place bread slices. Bake 15 to 20 minutes, turning each slice once, until firm and very light golden brown. Remove bread slices from cookie sheet; cut into 1/2-inch cubes.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery, onion and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.
Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.
Nutrition Information
12 servings
per serving: 120 calories, 4g protein, 18g carbohydrates, 4g total fat, 0mg cholesterol, 380mg sodium, 3g fiber, 3g sugars
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Pumpkin Casserole
~ Side Dish or Desert? ~
Serve this recipe as a sweet side dish or slice it like pie with some whipped topping and serve as a desert.
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 10-12
Ingredients
- 2 cups pumpkin puree
- 1 cup evaporated milk
- 1 cup white sugar
- 1/2 cup self-rising flour
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup butter
- 2 pinches ground cinnamon
Directions
- Preheat oven to 350 degrees F (175 degrees C)
- Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
- Bake at 350 degrees F (175 degrees C) for 1 hour
Nutrition Information
10-12 servings
per serving: 219 calories, 3.7g protein, 27.2g carbohydrates, 11.1g total fat,67mg cholesterol, 169mg sodium, 0.7g fiber |
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Sweet Leftover Turkey Salad
Use leftover turkey for this quick salad with all the right textures. The raisin sweetens the salad, the sunflowers add a crunch, and the turkey is the heart of the salad.
Prep Time: 10 mins
Cool Time: 2 hrs (not necessary)
Servings: 12
Ingredients
- 4 cups cooked turkey, cut into bite-sized pieces
- ½ cup roasted sunflower seed kernels (or pecans)
- ½ cup raisins (or craisins)
- 2 small apples, cored and diced
- ½ cup low-fat mayonnaise
- ½ teaspoon sea salt
- ½ lemon, juiced
Directions
- In a salad bowl, combine the turkey, sunflower seeds, raisins, apples, mayonnaise, salt, and lemon juice; mix well.
- Refrigerate at least 2 hours to blend flavors.
Nutrition
Servings 12
per serving: 173 cals, 39 mg cholesterol, 0.7g fiber, 159 mg sodium, 7.7g carbohydrates, 9.7g fat, 14g protein
www.allrecipes.com
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Sincerely, |
Holly Kouvo
Fitting Fitness In™ |
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