5 Nutrient-Packed Recipes in Time for the Holidays

As you prepare for Thanksgiving and Holiday gatherings in the coming weeks, we're sharing quick, flavorful and nutrient-packed recipes!

Watch the Full Holiday 2022 Cooking Demo from EvergreenHealth Signature Care Health and Wellness Specialist, Amy Reuter, MS, RDN

Instant Pot Turkey Breast

16-20 (4 oz.) servings

Watch cooking demo from Amy Reuter, MS, RDN

• 4-5 lb turkey breast, thawed, bone-in or boneless
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sage
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups low sodium chicken broth
• 1 stem rosemary
• 1/2 cup chopped onion
• 1/2 cup baby carrots
• 1 cup chopped celery
• 1 tablespoon corn starch

Rinse thawed turkey breast under cool water and pat dry with paper towels. Set onto a plate or cutting board. In a small bowl, mix together the oil, paprika, thyme, garlic powder, dried parsley, salt and pepper. Brush onto the outside of the turkey breast and under the skin.

Place the Instant Pot trivet inside the insert. Add the turkey breast, breast side up. Add the chicken broth, onions, carrots, celery and rosemary. Place the lid on the Instant Pot and set to steam or pressure cook for 35 minutes.

When finished, let the pot naturally release pressure. Then, remove lid and transfer the turkey breast to a cutting board or platter.

For a golden-brown appearance, you can place the cooked turkey on a baking sheet and broil in the oven for 5 minutes.

For sauce, you can drain the drippings through a sieve, and return the liquid to the Instant Pot insert. Add cornstarch and cook on sauté setting—whisking continuously for 5 minutes or until thick.

Modified from Skinnyfitalicious.com

Nutrition (4oz serving): 133 kcal, 1g carbohydrates, 25g protein, 3g fat, 300mg sodium, 1g fiber

Hasselback Sweet Potatoes with Garlic-Yogurt Sauce

6 servings

• 1 head garlic
• 1 teaspoon extra virgin olive oil + 3 tablespoons, divided
• 6 small sweet potatoes, scrubbed
• 1/2 teaspoon cumin
• 1/2 teaspoon + 1/8 teaspoon salt, divided
• 1/8 teaspoon cayenne pepper
• 1/2 cup plain Greek yogurt
• 1 tablespoon finely chopped flat leaf parsley + more to garnish
• 1/4 teaspoon freshly ground black pepper
• Grated lemon zest

Move oven rack to the lowest position; preheat to 425° F. Line a large rimmed baking sheet with parchment paper.

Cut off the top 1/4 inch of the head of garlic, exposing all of the cloves. Place the garlic head on a piece of foil and top with a drizzle of oil. Wrap completely in the foil and place on the baking sheet.

Place the sweet potatoes on a cutting board. Make crosswise cuts every 1/8-inch along the top of each sweet potato, slicing almost to the bottom but not all the way through. When completed place on the prepared baking sheet. (Note: to prevent cutting through the sweet potatoes, place two wooden spoons alongside the potato as you make crosswise cuts. )

In a small bowl, mix the cumin, 1/2 teaspoon salt, cayenne pepper, and 3 tablespoons oil. Brush the mixture onto the sweet potatoes. Then place the baking sheet of herb scented sweet potatoes into the oven on the lowest rack and roast for 30 minutes, until the garlic is soft.

Remove the garlic from the oven but continue roasting the sweet potatoes until the insides are fork tender and outsides are crispy, about 20-25 minutes.

Squeeze the garlic cloves into a small bowl. Add the yogurt, parsley, pepper and 1/8 teaspoon salt; mix, mashing the garlic cloves until well combined. Place a spoonful of sauce on each of the roasted sweet potatoes and garnish with parsley and lemon zest.

Modified from eatingwell.com

Nutrition (1 potato & 1.5 tbsp sauce): 200 kcal, 26g carbs, 4 g protein, 9g fat, 315mg sodium, 4g fiber

Easy Orange Cranberry Sauce

10 (2 tablespoon) servings

• 1 (12 oz.) bag cranberries, fresh or frozen
• 1 teaspoon orange zest
• 1/4 cup orange juice
• 1/3 cup maple syrup

Oven Method:
Preheat oven to 350° F. Add cranberries, orange zest, orange juice, and maple syrup to an 8x8 baking pan and stir. Bake for 45-50 minutes or until the cranberries are tender and bubbly. Remove from heat and let cool for several minutes

Use a potato masher or back of a wooden spoon to gently smash cranberries into a sauce. Serve warmed, at room temperature or chilled. Leftovers keep 1 week in refrigerator or up to a month in the freezer.

Stovetop Method:
Add all the ingredients to a medium saucepan and stir. Bring to a boil over medium-high heat. Reduce heat and simmer (covered) for 12-15 minutes, stirring occasionally until the cranberries are tender and most have burst open.

Remove lid and continue simmering while gently smashing with the back of wooden spoon or potato masher until the mixture has thickened—about 5-10 minutes. Remove from heat and let cool for several minutes. Serve warmed, at room temperature or chilled.

Modified from MinimalistBaker.com

Nutrition per serving: 44 kcal, 11g carbs, 0g protein, 0g fat, 2mg sodium, 1g fiber

Massaged Kale Salad

4 servings

• 1 large bundle of curly kale
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• Tahini dressing
• 1/3 cup tahini
• 3 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt
• 2-4 tablespoons water

Rinse kale and then separate the green leaves from the stalky stem. Coarsely chop kale leaves into bite-size pieces. Add kale to a large mixing bowl and top with lemon juice, oil, and salt. Massage leaves with clean hands for about 3 minutes.

Prepare the dressing by combining the tahini, lemon juice, maple syrup and salt. In a medium size bowl. Whisk to combine. Slowly add water one tablespoon at a time and whisking well after each addition until dressing is pourable and creamy.

To serve, drizzle dressing on kale leaves and toss.

Nutrition per serving: 200 kcal, 25g carbs, 3g protein, 10g fat, 250mg sodium, 4g fiber

Apple Cider Mocktail

2 (8 oz) drinks

Watch cooking demo from Amy Reuter, MS, RDN

• 2 tsp freshly grated ginger
• 12 oz no-sugar added apple cider
• 4 oz ginger beer
• Ice
• 2 cinnamon sticks
• Apple slices

Using the end of a wooden spoon or muddler, press the fresh ginger into the bottom of a large cocktail shaker or jar until ginger is fragrant. Add cider to the shaker or jar. Shake.

Fill two glasses halfway with ice. Divide cider-ginger mix evenly among glasses. Top with 2oz (4 tablespoons) ginger beer.

Garnish with cinnamon sticks and fresh apple slices and serve.

Nutrition per serving: 110 kcal, 24g carbs, 1g protein, 1 g fat, 11mg sodium, 1g fiber