Monday, December 22, 2008

Fit Food at Christmas?

The Christmas plans are finally in place. Everyone’s coming over here (sigh!). So I’m visiting “Fit Christmas” meal sites for food ideas that are easy, nutritious and kid-a-licious. I’ve found a couple of recipes that fit the bill for our needs; for Hubs, who is still afraid of big green attack veggies, for 7-year old Cam, who loves seaweed crunchy snacks, but won’t touch cheese. The rest, including, obviously, yours truly, love everything—anything. We’re going to have a simple brunch with low-calorie finger foods (crudités –am I dating myself?) and shrimp “something.”

One healthy site I’ve found is I’m going to base my menu on the recipes at this site. At, there are ten questions about traditional Christmas foods. I got 6 out of 10 right. Geeez! I can’t believe I did so badly on sweet stuff! Try it!

Actually, I have a couple of great “lite” cookbooks with recipes for brunches, appetizers and hors d’oeuvres in my cupboard. Enjoy the recipes at foodfit and the quiz and if you have any great ideas for “lite” brunch dishes – toss them my way! Huge thanks!


carla said...

OK Im pretty recipeless but go the same places you do to find em (hello cooking light low cal hanukkah recipes!) and KNOW YOU CAN DO THIS during the holiday season and still feel satisfied and 'full.


Lynn said...

I have a lovely cheese-spread recipe that I'm doing; got it off the WW site

7 oz roasted red peppers, packed in water, drained

1 pound(s) 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up

4 oz reduced-fat feta cheese, crumbled

1 large garlic clove(s), peeled

1/4 tsp black pepper, freshly ground

3 tbsp dill, fresh, chopped

1/4 cup(s) dill, fresh, whole sprigs

10 1/2 oz baked low-fat tortilla chips


* Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.

* Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.

* To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.

Merry Mary said...

I don't have many recipes since I have not really been forced to cook much for myself. But those look like great websites to get recipes from. Good luck with all that you decide to cook. Merry Christmas!