Low-Fat Recipes for the Holiday Dinner
The Holidays are here, and aside from the joys of family and loving cheer, there is one thing that we all dread at the end of the year. When we step on the scale and the numbers appear higher than we hoped, we rush to the gym to get back our summertime bod. Why not avoid the pounds this year? Let healthier meals bring some holiday cheer? Let’s cut out the rhymes, and check out some low-fat recipes for the wintertime (sorry, I had one more left). Below are two recipes, one for a ham dinner and the other for gingerbread cookie desert (both under 150 calories per serving). The ham recipe utilizes hot sauce, and with many families having a different preference on the sauce, be sure to take a look at our sauce selection available for purchase.
Note: These are general recipe summaries, so before making any variations in the procedures, be sure to check the links attached.
Sweet and Spicy Holiday Ham ASK ABOUT LINK
Oh, the Holiday feast! A classic staple is the ham. To make it, start with scoring an uncooked ham with shallow diagonal cuts in a criss-cross diamond pattern. Stud the ham in the diamonds with whole cloves and place it on a rack inside of a shallow roasting pan. Insert a meat thermometer into the thickest part of the ham while making sure that it does not touch the bone. Preheat the oven to 325 degrees F and then cook the ham for about 25 minutes per pound (half the time if using a pre-cooked ham). Some cooks prefer to cover the ham loosely with foil while cooking to prevent scorching and keep it moist.
While that cooks, take the time to prepare the glaze. In a medium saucepan, mix together brown sugar, chutney, jam, mustard, garlic, vinegar, and hot sauce. Corine’s Cuisine Sauce No. 23 is a good match for this recipe since the fruitiness of the fresh Scotch bonnet peppers will blend well with the chutney and sugar. Another great choice from Corine’s Cuisine will be the new Sauce No. 31, a unique sweet-and-spicy blend coming out in January 2017.
Stir the glaze mixture over low heat until it bubbles. Once the ham has been in for the calculated time, coat it with the glaze (remove foil if necessary) and then return it to the oven and continue baking until the thermometer reads 140 degrees F (typically another 30 min). From there, cut the ham into slices and you are good to go.
These familiar holiday friends always put a smile on someone’s face. They can be served as a desert or a casual snack. Start by sifting 2 ¼ cups of all-purpose flour into a large bowl for whisking and stirring. Add 1 ½ teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of baking powder.
Set the mixture aside, and in a second large bowl, measure ¾ cup of granulated sugar. Add ¼ cup of softened butter and then mix it in with your mixer at medium speed, beating it until it is nice and smooth. Then add 1 large egg and ½ cup of molasses, and beat again until smoothly blended. Take the first bowl and pour that mixture into the new one and stir. After the dough is blended well, separate it into two even portions, shaping each one into a flat disk and then wrapping them separately in plastic wrap. Refrigerate for 1 hour. Preheat your oven to 350 degrees. Take out the dough disks, remove the plastic wrap, place them on a floured surface, and roll the dough until it is 1/8 inch thick.
Now here comes the fun part. Cut up the cookie dough using a 3-inch cookie cutter (any shape you like, but little gingerbread gentlemen are best!), and place them at least ½ inch apart on parchment paper covered baking sheets. Bake for 11 minutes and then use wire racks to cool them when done. Don’t be afraid to customize their looks to make a unique gingerbread family, and why not get your family together to decorate the little guys? Just go easy on the frosting, no matter how tempting. And while we’re on the topic of frosting, adding a dash of Corine’s Cuisine Sauce No. 10 to your frosting can bring a little spiciness to desserts, something that goes especially well on rich chocolate cupcakes.