We’re at the start of Christmas week and with the holidays around, sticking to a healthy eating plan can prove challenging. With Christmas dinner s, festive cocktails, frosting-covered cookies and the like, it can seem like temptation lurks around every corner throughout December. There’s nothing wrong with indulging on occasion, especially when it comes to beloved dishes that only make an appearance once a year. But that doesn’t mean you have to totally blow your meal plan this holiday season.
We’ve compiled a list of 5 Healthy Christmas dinner recipes that are sure to satisfy your Holiday cravings, and help you save on the calories too.
Rustic Smoky Glazed Chicken & Veggie Bake
When in doubt, throw everything on a pan and let it bake. Now, that’s a Christmas miracle. Smoked paprika and cumin give this sheet pan meal a heavenly aroma and it’s chock full of veggies to hit your strive-for-five
- 2 tsp. smoked paprika
- 2 tsp. ground cumin
- 1/2 tsp. pepper
- 1/4 lb. whole green beans
- extra-virgin olive oil
- Kosher salt
- 1/4 lb. asparagus, cut up
- 1 lb. potatoes
- 1/2 lb. carrots
- 1/4 lb. onion
- 1/4 lb. Brussels sprouts
- 1/4 lb. halved mushrooms
- 1 1/2 lb. chicken pieces
- Preheat oven to 450 degrees F. Make rub: Combine paprika, cumin, and pepper. On a large rimmed baking sheet, toss 2 tablespoons olive oil, one-third of rub, and 1/2 teaspoon salt with potatoes, carrots, Brussels sprouts, and onion. Roast 10 minutes.
- On another baking sheet, toss 2 teaspoons olive oil and one-third of rub with mushrooms, asparagus, and green beans. Push to one side of pan. On other side, arrange chicken pieces. Sprinkle with remaining rub. Season veggies and protein with 1/2 teaspoon salt.
- On another baking sheet, toss 2 teaspoons olive oil and one-third of rub with mushrooms, asparagus, and green beans. Push to one side of pan. On other side, arrange chicken pieces. Sprinkle with remaining rub. Season veggies and protein with 1/2 teaspoon salt. Roast both pans 20 to 35 minutes or until chicken is cooked and all veggies are softened (transfer chicken from pan to platter if cooked before veggies are tender). To serve, garnish with parsley and squeeze of lemon.
Sorghum-Glazed Sweet Potatoes
Strategize your Christmas dinner by treating this decadent side as your dessert, for a dose of nutrients that still satisfy the ol’ sweet tooth. Because let’s be honest: All we want for Christmas are potatoes (and then more potatoes).
- 6 medium sweet potatoes
- 1 1/4 c. fresh apple cider
- 1/2 c. sorghum
- 3 tbsp. butter
- 2 tsp. whole-grain Dijon mustard
- 2 tsp. apple cider vinegar
- 1/2 tsp. Kosher salt
- 1/2 tsp. ground cinnamon
- 3/4 c. candied or spiced pecans
- Heat oven to 350 degrees F. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
- Stir together cider and next 6 ingredients; pour evenly over potatoes. Cover tightly with aluminum foil.
- Bake at 350 degrees F for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
- Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with sorghum glaze. Y U M!
Roasted Salmon with Crispy Potatoes and Broccoli
Balance out meat-forward holiday gatherings with this basic but delicious one-pan roasted salmon with broccoli and crispy potatoes. And if your guests don’t eat red meat, this salmon would also make a lovely, casual supper for your fish-loving family and friends.
- 1 head broccoli
- 1 lb. Yukon gold potatoes
- 1 large red onion
- 3 tbsp. olive oil
- Kosher salt
- 1 1/2 lb. skinless salmon fillet
- 1/4 c. mayonnaise
- 1 tbsp. fresh lemon juice
- 1/2 clove garlic
- Heat oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, potatoes, and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in an even layer and roast for 15 minutes.
- Season the salmon with 1/4 teaspoons each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
- Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.
20-Minute Cauliflower Soup
If meat or Salads aren’t your cup of tea, this Christmas dinner is perfect for you. This pretty, nutrient-packed soup proves that a warm bowl of goodness doesn’t have to simmer all day to taste great. Throw together this creamy vegetable soup while you’re waiting for your ham to finish cooking.
- 1 medium onion, chopped
- 1 leek (white and light green parts), chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. extra virgin olive oil
- 1 small head cauliflower (about 2 pounds), cored and sliced
- 4 c. lower-sodium chicken broth
- 1 tbsp. unsalted butter
- 1/2 c. heavy cream
- Cracked pepper, for serving
- Chive Oil
- 1 bunch chives
- 1/2 c. canola or grapeseed oil
- Heat butter and oil in large pot on medium. Add onion, leek and 1⁄2 teaspoon salt and cook, covered, stirring occasionally, 10 to 12 minutes. Stir in garlic and cook 1 minute.
- Add cauliflower, broth and cream and simmer until cauliflower is tender, 15 to 18 minutes. Using handheld blender (or standard blender, in batches), puree until smooth
- Make Chive Oil: In blender, puree chives and 1⁄2 cup canola or grapeseed oil until smooth. Transfer to small saucepan and cook on medium until mixture begins to simmer, about 3 minutes. Pour through a coffee filter set over a measuring cup.
- Serve drizzled with Chive Oil and cracked pepper, if desired. Your Healthy and delicious Christmas dinner is served.
Roasted Butternut Squash Salad With Tahini Vinaigrette
A vegan, three-ingredient dressing balances out sweet, caramelized butternut squash in this light Christmas dinner (or hearty side). When you inevitably want to make it again, feel free to sub in another variety — like acorn, or pumpkin — to mix it up. Your taste buds will thank you for this fresh, delicious squash recipe.
- 1 small butternut squash (about 1¼ pounds), cut into ½-inch-thick wedges
- 2 medium red onions, cut into 1-inch wedges
- 2 tbsp. olive oil
- Kosher salt and pepper
- 1/4 c. tahini
- 2 tsp. grated lemon zest plus 2 Tbsp lemon juice
- 2 tbsp. water
- 4 c. baby kale
- 1/4 c. cilantro, chopped
- 1/4 c. sliced almonds, toasted
- Heat oven to 450°F. On large rimmed baking sheet, toss squash and onions with 2 tablespoons oil and ¼ teaspoon each salt and pepper. Roast until golden brown and tender, 25 to 35 minutes.
- Meanwhile, in bowl, whisk together tahini, lemon juice, water, and ¼ teaspoon salt, adding additional water if dressing is too thick.
- Toss squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro, and almonds.
Helping you stay fit and also full with these mouth watering Healthy Christmas dinner recipes. To get your essentials to start prepping, head to Dmart to stock up now! Download the app and get shopping.