It is safe to say that last week we ate our body weight in turkey and stuffing. After Thanksgiving night and the weekend of leftovers, we have conquered the biggest meal of the year once again. These first couple weeks of December mark a down between Thanksgiving and Christmas during the holiday season. For these few weeks we are going to want to eat healthy to make up for our upcoming sweet tooth. It won’t be long until Christmas cookies are coming our way and we won’t be able to indulge in enough candy canes.
Because of the combination of such heavy food last week and the abundance of irresistible sweets in the coming weeks, we may be working a little harder on our diets right now to make sure we fit in our favorite jeans for Christmas Day. Below are some delicious, light dinner ideas that will keep you feeling healthy and will help feel less guilty about your cookie intake later.
Italian Sausage Stuffed Zucchini
4 servings
Prep time: 10 minutes; Total time: 35 minutes
- 4 large zucchini, halved lengthwise
- 2 tsp. Extra-virgin olive oil
- 4 links chicken sausage, thinly sliced
- ½ cup Italian breadcrumbs
- ¾ cup shredded mozzarella
- ½ cup shredded fontina
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl
In a large skillet over medium heat, heat oil. Add chicken sausage and cook until seared, 6 minutes
Transfer to a large bowl and add breadcrumbs, ½ cup mozzarella, fontina, garlic, and basil
Spoon mixture into zucchini and top with remaining mozzarella
Bake until zucchini is tender and cheese is golden, 15 minutes
One Pan Honey Mustard Chicken and Vegetables
6 servings
Prep time: 15 minutes; Cook time: 1 hour
- ½ cup Dijon mustard
- ½ cup Honey
- 1 tbsp Apple Cider Vinegar (optional)
- 1 tsp Paprika
- 3 tbsp Olive Oil
- 1 cup Shallots, roughly chopped
- 1 lb Fingerling potatoes
- 2-3 Sprigs rosemary, stemmed and chopped
- ½ lb Green beans, washed and trimmed
- 2 lbs Boneless, skinless chicken breasts
Preheat oven to 375 degrees F
In a small bowl, make the honey mustard sauce. Combine the Dijon mustard, honey, ½ teaspoon salt, apple cider vinegar and paprika. Stir until smooth
Lightly season the chicken breasts with salt and pepper
Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat. Sear the chicken until golden brown, about 3 minutes each side. Remove from the skillet onto a plate
Toss the shallots and fingerling potatoes with the remaining olive oil into the braiser3. Sprinkle with rosemary and place in oven for 30 minutes
After 30 minutes, add the green beans and chicken to the pan
Continue cooking for another 15 minutes. Lastly, toss the chicken and veggies with the sauce and let cook for 10-15 more minutes or until the chicken has reached 165 degree F
Easy Lemon Baked Salmon
4 servings
Prep time: 5 minutes; Total time: 20 minutes
- 2 lbs salmon filet
- 2 tbsp butter divided into small pats (can substitute 2 tbsp olive oil)
- 1 tbsp adobo seasoning (or 2 tsp garlic powder or 1 tbsp Italian seasoning
- ½ lemon sliced into half-rounds
- Preheat oven to 400 degrees F
Lay down large piece of foil on baking sheet and place salmon filets on top
Arrange butter on top of salmon, season generously with adobo, salt, and pepper. Arrange lemon slices around top of salmon
Fold foil into a pouch so steam is contained and bake for 10 minutes
After 10 minutes, check with a knife for doneness. Salmon should be just slightly opaque in the middle of the thickest part when done. Digital thermometer should read 140 degrees F when done.
