Tasty Tips for a Healthier Holiday

(Family Features) The holiday season evokes thoughts of delicious, hearty and festive meals. Whether planning a family feast or flitting among gatherings, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.

If you're looking to lose or maintain weight, you know the importance of relying on a lifestyle with proven results - without feeling deprived. A low carb approach is backed by more than 80 scientific studies and still allows you to enjoy a wide variety of delicious foods. When you control your carbohydrate intake, you start burning stored fat as your fuel source instead of carbohydrates. A long-term, well-balanced, low carb eating plan such as Atkins encourages reduced levels of refined carbohydrates and added sugars, while optimizing levels of protein, high fiber carbohydrates, fruits, vegetables and healthy fats.

This wide range of foods makes it easy to find delicious ways to celebrate the holidays without feeling restricted. Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, Inc., offers several tips to help stay on track this season:

• Leading up to the big meal or holiday party, snack on proteins that contain healthy fats such as nuts or grab some cubes of cheese.
• When crafting a holiday menu, identify a savory main dish that offers a healthy serving of protein, such as this Low Carb Cranberry-Ginger Pork Roast. Finish off the meal with a Low Carb Pumpkin Pecan Cheesecake, and you and your taste buds will be very satisfied.
• When alcoholic beverages are being served, confine yourself to a glass (or two at most) of wine or one glass of spirits. Just be sure to have your spirits with club soda and a slice of lemon or lime, or a mixer made without sugar. And make sure to drink plenty of water to stay hydrated.

For step-by-step instructions for this tasty, low carb holiday roast, watch the video and find more recipes at Atkins.com.

Low Carb Cranberry-Ginger Pork Roast
Servings: 4
Prep time: 5 minutes
Cook time: 8 hours

• Cooking oil
• 2 pounds pork chops or roast (center rib, bone-in)
• 1/4 teaspoon salt, plus additional for seasoning
• 1/8 teaspoon freshly ground black pepper, plus additional for seasoning
• 1/2 chipotle pepper in adobo sauce
• 1/2 cup cranberries
• 1/8 cup sugar-free maple syrup
• 1 teaspoon freshly grated ginger
• 1/2 cup chicken broth, bouillon or consomme
• 1/2 cup (4 ounces) water
• 1/8 teaspoon guar gum or xanthan gum
• 1 tablespoon unsalted butter stick (optional)

1. Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
2. Finely dice chipotle pepper and chop cranberries, if desired.
3. In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
4. Cover and cook on low 8-10 hours.
5. Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
6. Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste.
7. Serve sauce over pork roast.

Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.

Low Carb Browned Pumpkin with Maple and Sage
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes

• 1/2 tablespoon unsalted butter stick
• 1/2 pound pumpkin
• 1/8 cup chopped shallots
• salt
• freshly ground black pepper
• 1/4 cup bouillon vegetable broth
• 1/16 cup sugar-free maple syrup
• 1/8 teaspoon sage, ground

1. In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
2. Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
3. Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
4. Add maple syrup and sage, tossing to combine. Serve immediately.

Tip: Use fresh sage (7-8 leaves), if possible.

Low Carb Pumpkin Pecan Cheesecake
Servings: 4
Prep time: 25 minutes
Cook time: 50 minutes

• 2/3 cup halved pecan nuts
• 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
• 1/4 teaspoon cinnamon
• 3/4 tablespoon unsalted butter stick
• 1/2 large egg white
• 9 2/3 ounces cream cheese
• 1/2 cup heavy whipping cream
• 6 ounces canned pumpkin, without salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1 1/4 large eggs

1. To make crust: Heat oven to 350 F.
2. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
3. To make filling: Reduce oven heat to 325 F.
4. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
5. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
6. Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.

SOURCE:
Atkins

Celebrating Everyday Moments

Top family-friendly ice cream desserts

(Family Features) Finding time to celebrate family moments is always sweeter with a delicious ice cream dessert.

Breyers partnered with celebrity chef Curtis Stone and his wife, actress Lindsay Price Stone, to celebrate its 150th birthday. The couple created 12 delicious ice cream recipes inspired by each month of the year using Breyers Natural Vanilla ice cream. From January’s recipe featuring Fortune Cookies and Natural Vanilla Ice Cream with Mandarins and Oranges to December’s Spicy Hot Chocolate Floats, families have desserts to celebrate everyday moments all year long.

“Beyond a great taste, Breyers Natural Vanilla offers families peace of mind with its simple ingredients like sustainably farmed vanilla beans,” Curtis Stone said. “Also, it’s made with milk and cream from cows not treated with artificial growth hormones*.”

Start making the most of family time by visiting Breyers.com for more recipes and join in on the birthday celebration.

*Suppliers of other ingredients such as cookies and sauces may not be able to make this pledge. The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non-rBST-treated cows. Find more information about the Breyers pledge at Breyers.com.

SOURCE:
Breyers

Fire-Up a Bold Fourth of July BBQ

Cowboy Burger with Grilled Pickles and Crispy Onion Straws
Grilled Watermelon Steaks with Walnut Gremolata
Red, White and Blue Mousse Parfaits

(Family Features) This Fourth of July, take your backyard barbecue staples from basic to bold with knock-out burgers, grilled fruit “steaks” and festive red, white and blue-colored desserts.

Opt for burgers with a brazen rub that creates a caramelized outer layer. Make the meal an epic Fourth of July feast with a side of grilled watermelon steaks, marinated in white balsamic vinegar, lemon juice and rosemary, and topped with walnuts, lemon zest and fresh parsley.

“Burgers are an Independence Day mainstay, but that doesn’t mean they have to be boring,” said McCormick Executive Chef Kevan Vetter. “Pick a flavor combo that packs a real punch for the rub, then build out the burger with toppings and condiments to match that taste. For example, use Smoky Montreal Steak Seasoning, chili powder and brown sugar to make a sweet and smoky rub, then top with a rich BBQ mayonnaise, melty cheddar, grilled pickle slices and crispy onion straws.”

For more tips and recipes for unforgettable Fourth of July fare, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Cowboy Burger with Grilled Pickles and Crispy Onion Straws

Ingredients

BBQ Mayonnaise

• 1/4 cup mayonnaise
• 2 tablespoons Stubbs Original Bar-B-Q Sauce

Crispy Onion Straws

• 1/2 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon McCormick Ground Black Pepper
• 1 medium onion, very thinly sliced and separated into rings
• vegetable oil, for frying

Cowboy Burgers

• 4 teaspoons McCormick Grill Mates Smoky Montreal Steak Seasoning
• 1 tablespoon McCormick Chili Powder
• 1 tablespoon packed brown sugar
• 1 1/4 pounds ground beef
• 4 slices mild Cheddar cheese
• 1 dill pickle, sliced lengthwise 1/4-inch thick
• 4 Kaiser rolls
• 4 lettuce leaves

Preparation

1. For the BBQ Mayonnaise, mix mayonnaise and Bar-B-Q Sauce in small bowl until well blended. Cover. Refrigerate until ready to serve.
2. For the Onions, mix flour, salt and pepper in large resealable plastic bag. Add onion; toss to coat well. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil on medium-high heat. Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onions rings are golden brown. Drain on paper towels. Set aside.
3. For the Burgers, mix Seasoning, chili powder and brown sugar in small bowl. Shape ground beef into 4 patties. Coat surface of each patty evenly with the rub mixture. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Grill pickle slices 2 to 3 minutes per side or until grill marks appear. Toast rolls on the grill, open-side down, about 30 seconds, if desired.
4. Serve burgers on rolls topped with grilled pickles, Crispy Onion Straws and lettuce. Serve with BBQ Mayonnaise.

Serves
4

Preparation Time:
20 minutes

Cook Time:
20 minutes

Grilled Watermelon Steaks with Walnut Gremolata

Ingredients

• 1/2 small seedless watermelon
• 1/2 cup white balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon McCormick Gourmet Crushed Rosemary
• 1/2 teaspoon Sea Salt from McCormick Sea Salt Grinder
• 1/2 teaspoon McCormick Coarse Ground Black Pepper
• 1/4 cup finely chopped toasted walnuts
• 1/4 cup finely chopped parsley
• 1 teaspoon grated lemon peel

Preparation

1. Cut 4 (1-inch thick) half-moon slices of watermelon. Reserve any remaining watermelon for another use.
2. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling grilled watermelon.
3. Place watermelon steaks in glass dish. Add remaining marinade. Refrigerate 20 minutes, turning watermelon halfway through marinating time.
4. Meanwhile, for the Walnut Gremolata, mix walnuts, parsley and lemon peel in small bowl. Set aside. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling.
5. Grill watermelon steaks over high heat 2 to 4 minutes per side or until grill marks appear, brushing with leftover marinade.
6. To serve, cut watermelon steaks in half. Drizzle with reserved 2 tablespoons marinade. Sprinkle with Walnut Gremolata.

Serves
8

Preparation Time:
10 minutes

Cook Time:
8 minutes

Red, White and Blue Mousse Parfaits

Ingredients

• 3 1/2 cups heavy cream, divided
• 1/4 cup unsweetened cocoa powder
• 1/2 cup plus 2 tablespoons sugar, divided
• 2 teaspoons McCormick Extra Rich Pure Vanilla Extract
• 2 teaspoons McCormick Red Food Color
• 1 teaspoon McCormick Pure Lemon Extract
• McCormick Assorted NEON! Food Colors & Egg Dye
• 2 tablespoons white chocolate chips

Preparation

1. Beat 1 1/2 cups of the heavy cream, cocoa powder, 2 tablespoons of the sugar and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Add red food color; stir gently with spatula until evenly tinted.
2. Beat remaining 2 cups heavy cream, remaining 1/2 cup sugar and lemon extract in large bowl with electric mixer on high speed until stiff peaks form. Remove 1 cup. Add 3/4 teaspoon neon blue and 5 drops neon purple food colors; stir gently with spatula until evenly tinted.
3. To assemble parfait, alternately layer red and white mousses in dessert glasses. Top with blue mousse and white chocolate chips. Refrigerate until ready to serve.

Serves
12 parfaits

Preparation Time:
30 minutes

SOURCE:
McCormick Spice

Celebrate Cinco de Mayo with a Festive Fiesta

Fiery Fiesta Empanadas

(Family Features) For Mexican food lovers everywhere, Cinco de Mayo provides the perfect excuse to host a fiesta. This year, try spicing up your party menu with Mexican-inspired bold flavors and fresh ingredients using these tips and recipe. With a little planning and some key fresh ingredients, you can host a fiesta everyone will enjoy.

Cinco de Mayo Menu Planning
Here are a few authentic dips and dishes to liven any party spread:

• Green, Green Guacamole – This flavorful dip embodies the festive flavors of the holiday. To make fresh guacamole, add green onions, cilantro and Tabasco green jalapeño pepper sauce to ripe, mashed avocados.

• Mexican Caviar – Not your average salsa dip, this hearty and zesty recipe combines black beans, corn, avocado, tomatoes and cilantro for a muy bueno party starter that is sure to please.

• Spicy Taquitos – Packed with genuine flavor, these savory appetizers can be served all year long. A satisfying blend of chicken, red beans and shredded cheese is rolled into buttery phyllo dough and baked until golden and crispy.

To add more authentic flavor to your table, be sure to serve Fiery Fiesta Empanadas. With a soft cornmeal crust, ground beef, cheese and olive filling, this dish boasts bold notes of cumin, garlic, and mild Tabasco green jalapeño pepper sauce – making these empanadas a sure-fire way to spice up your menu.

For more sizzling, south-of-the-border recipes, visit www.tabasco.com.

Fiery Fiesta Empanadas

Ingredients

Cornmeal Crust

• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, cut into 1-inch pieces
• 6 tablespoons water

Filling

• 1 pound ground beef
• 1 clove garlic, crushed
• 3 scallions, chopped
• 1/4 cup taco sauce
• 1/4 cup pitted ripe olives, chopped
• 4 teaspoons Tabasco green jalapeño pepper sauce, divided
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded Cheddar or Monterey Jack cheese
• 1 large egg, beaten

Preparation

1. Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.
2. On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
3. Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.
4. Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.
5. Preheat oven to 375°F. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.
6. Stir together egg and remaining teaspoon green jalapeño pepper sauce.
7. Brush border with egg mixture.
8. Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.
9. Place on baking sheet. Bake 25 minutes or until golden.

Serves
4 empanadas

SOURCE:
Tabasco