Happy Holidays! - University Of Texas System

Healthy Spinach DipSubmitted by Lisa MoseleyUT AustinI found this recipe on the SkinnyTaste website a few years ago and I love it! It’s alighter version of spinach dip.INGREDIENTSNUTRITION10 oz. frozen chopped spinach, thawed and excessliquid squeezed out.1/2 cup light sour cream5 tbsp light mayonnaise1/3 cup parmigiana reggiano1/4 cup scallions, chopped1 and 1/2 clove of garlic, crushed1 cup (4 oz) shredded part-skim mozzarella cheesefresh pepper to tasteYield: Serves 10Calories: 95Fat: 6gCarbs: 3.5gProtein: 5.5gSodium: 181.5mgSugar: 0.5gDIRECTIONS1. Preheat oven to 375ºF.2. Combine all the ingredients in a medium bowl.3. Place in an oven-proof dish and bake at 375ºF for 20 to 25 minutes, until hot and cheeseis melted.4. Serve hot.Living Well UT System Family Cookbook Holiday 201711

Jalapeño Bacon WrapsSubmitted by Carlotta HamiltonUT AustinOur family has been doing this recipe for about 5 years now. But we first encounteredit on the Cooking Channel and I saw it on YouTube.INGREDIENTSNUTRITION10 jalapeños1 box of Philadelphia Cream cheese1 Ib. of baconDirty Swamp Creole All SeasoningRoasting panPlastic glovesYield: Serves 10Calories: 114Fat: 8gCarbs: 4gProtein: 4gSodium: 0mgSugar: 0gDIRECTIONS1. First, you will need to put on your plastic gloves for protection Against any cut or scrapesthat the jalapenos can get into.2. Then, use your spoon to get out the seeds and membrane inside the Jalapenos, so yourguest will not shoot to the moon.3. After you have hollowed out the jalapenos, put in the a spoonful of Philadelphia creamcheese and spread into the crevices of the halved jalapeños.4. Sprinkle the Dirty Swamp Creole All Seasoning on all of the jalapeños.5. Wrap a piece of bacon around each jalapeño half, (some stripes may need to be cut againso all jalapenos are covered.6. Preheat your oven 250ºF (remember low and steady always wins the race) and put yourbacon wraps in your roasting pan an ½ inch apart in the oven for 1 ½ or until the baconis golden brown.7. There you have it, fabulous mouth-watering Bacon Jalapeño wraps for your family andguest to enjoy!12Living Well UT System Family Cookbook Holiday 2017

Side Dishes

Brown Rice and Black Bean MardiSubmitted by Nancy CzarowizUT ArlingtonJust like. I half it for my husband and I and it still makes enough for leftovers and he’sa big eater.INGREDIENTSNUTRITION2 ¼ cup instant brown rice1 ¾ cup boiling water2 (15 oz.) cans cooked black beans or pinto beans,do not drain2 tbsp. olive oil1 lg. onion, chopped3 lg. cloves garlic, chopped1 med. green pepper, chopped½ tsp. ground cumin1 ½ cup salsa (I use Walmart’s black bean and whitecorn salsa)Yield: Serves 8Calories: 199Fat: 4.6gCarbs: 34.5gProtein: 5.8gSodium: 364mgSugar: 2.7gDIRECTIONS1. Cook rice in water per instructions on the box and set aside.2. In a large frying pan, sauté onion, garlic and green pepper in olive oil.3. Add rice, beans, cumin and salsa and simmer about 20 minutes.14Living Well UT System Family Cookbook Holiday 2017

Easy Cranberry SalsaSubmitted by Peggy LanggleUT DallasWe have made this recipe for years. A friend told me about a cranberry sauce recipewith cut up oranges in it - that still had the rinds on them! That did not sound good,but I thought mandarin oranges would be great - and so the recipe was born. Itcompliments any meat, at any time of the year.INGREDIENTSNUTRITION2 cans Whole Berry cranberry sauce2-3 cans mandarin oranges1 cup (or more) chopped pecansYield: Serves 24Calories: 5Fat: 0gCarbs: 1gProtein: 0gSodium: 0mgSugar: 1gDIRECTIONS1. Open the cans of cranberry sauce. Put them in a bowl.2. Open the cans of mandarin oranges. Drain the oranges and add them to the cranberrysauce.3. Add the pecans to the oranges and cranberry sauce. Stir.4. Put in a serving bowl and serve.Living Well UT System Family Cookbook Holiday 201715

Sweet Potato BitesSubmitted by Beth DarbyUT AustinRecipe from a cookbook that has been altered to taste over time :)INGREDIENTSNUTRITION1 tsp. chili flakes2 cloves garlic1 lime1 sweet potato2 tsp. paprika1 tsp. Tony Chachere seasoning3 tbsp. olive oil1 tsp. cuminYield: Serves 4Calories: 154Fat: 12gCarbs: 10gProtein: 2gSodium: 127mgSugar: 1gDIRECTIONS1. Preheat oven to 375ºF.2. Mix together everything but potato.3. Cut potato into 1-inch cubes.4. Mix potato with everything else.5. Place on cookie sheet.6. Roast in oven for 20 minutes (turn over at 10 min).16Living Well UT System Family Cookbook Holiday 2017

Potato CasseroleSubmitted by Brenda HoodUT Southwestern Medical CenterThis recipe is from my co-worker, Dorothy Prine, from Republic National Bank.INGREDIENTSNUTRITIONFrozen Hashbrown PotatoesShredded Cheddar CheesseFat Free Sour Cream1 can Cream of Chicken Soup1 ½ sticks of Butterminced OnionSalt and pepper to taste4 cups crushed Corn FlakesYield: Serves 30Calories: 109Fat: 7.4gCarbs: 0gProtein: 3.5gSodium: 195mgSugar: 1.2gDIRECTIONS1. Stir in hashbrown potatoes, sour cream, cream of chicken, shredded Cheddar Cheese,onions, ½ stick melted butter, salt and pepper to taste.2. Spread into 9”x12” baking dish, cook in a 350ºF degree oven for 30 minutes.3. Mix 1 stick of melted butter into 4 cups crushed corn flakes4. Spread on top of potato mixture and return to oven to cook another 20 minutes, on 350ºF.Living Well UT System Family Cookbook Holiday 201717

Roasted Vegetables GremolataSubmitted by Sarah SandleUT Southwestern Medical CenterI made this recipe from Bon Appetit about 10 years ago and it has been requested forThanksgiving ever since. You can use any vegetables that you want that have a similarroasting time.INGREDIENTSNUTRITION1 lb. medium carrots, peeled, halved lengthwise, then crosswise1 lb. medium parsnips, peeled, cut in halflengthwise, then crosswise1 lb. turnips, peeled, halved, cut into 1-inchthick wedges1 ¼ lbs. brussels sprouts, trimmed, halved6 tbsps. olive oil, divided¾ cup pecans¼ cup grated Parmesan cheese (about 1 oz.)¼ cup finely chopped fresh parsley2 tbsps. fresh lemon juice, divided1 tbsp. finely grated lemon peel1 small garlic clove, mincedYield: Serves 8Calories: 282Fat: 18gCarbs: 28gProtein: 6gSodium: 151mgSugar: 0gDIRECTIONS1. Preheat oven to 425 F.2. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil.3. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables aretender, tossing often, about 1 hour.4. Transfer vegetables to large platter; cool.5. Using on/off turns, chop pecans in processor until coarsely ground. Transfer groundpecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel,garlic, and 1 tablespoon oil. Season gremolata to taste with salt.6. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemonjuice.7. Sprinkle gremolata over vegetables just before serving.18Living Well UT System Family Cookbook Holiday 2017

Cloverleaf RollsSubmitted by Angela HiefnerUT Southwestern Medical CenterThese rolls have been a family favorite for as long as I can remember. My grandmothermakes them at every holiday, especially at Thanksgiving. They are excellent on theirown as a side to the family meal, but also delicious for making sandwiches out ofThanksgiving leftovers!INGREDIENTSNUTRITION1/4 cup warm water (110-115 degrees)1 package active dry yeast3/4 cup milk1/4 cup sugar1 teaspoon salt1 egg1/4 cup soft shortening3(1/2) to 3(3/4) cups “better for bread” flourYield: Serves 18Calories: 136Fat: 3gCarbs: 22gProtein: 4gSodium: 10mgSugar: 4gDIRECTIONS1. Combine warm water and a pinch of sugar, then add yeast.2. Scald milk, then cool, to destroy enzymes that make the dough sticky and hard tohandle.3. In a separate bowl, combine sugar and salt. Add milk and stir. Add shortening, then eggand whisk together.4. Check temperature of milk mixture to make sure it isn’t too hot, add yeast and stir tocombine (milk mixture should be lukewarm to make sure it doesn’t kill the yeast).5. Add 2 cups flour and combine. Add remaining flour in small amount until dough is readyto knead.6. Knead until dough is smooth and elastic.7. Scrape work area frequently to reduce the amount of flour needed (more flour makestougher bread).8. Grease container or bowl for dough to rise. Place dough in bowl and turn over to greaseboth sides. Cover and mark outside of bowl with tape to see when it has doubled (thedough has risen enough when it doesn’t fill back in when poked).9. Punch down and let double again.10. Grease muffin pan with Crisco (light pans are better).11. Form dough into small balls and place three in each muffin cup (should fit comfortably,not squished, to allow for room to rise without overflowing).12. Cover pan with a thin, damp towel to rise until doubled in size.13. Bake at 375 degrees for about 14 minutes, rotating the pan halfway through for evenbaking. Rolls should be golden brown.14. Brush rolls with butter or margarine (not melted).15. Cool on wire rack.Living Well UT System Family Cookbook Holiday 201719

Spiced-Pecan Roasted Sweet PotatoesSubmitted by Malva BurrahmUT Health San AntonioSerious Eats posted this recipe and I love the smoky taste and the pecan flavor withoutall the sugar that most sweet potato recipes include.INGREDIENTSNUTRITION3 lbs. sweet potatoes, peeled and cut into1/2-inch chunks5 tbps. vegetable or canola oilKosher salt and freshly ground black pepper1/2 tsp. ground cumin1/2 tsp. ground coriander seed1/2 tsp. chipotle powder1 cup crushed pecans (6 ounces; 170g)1 tbsp. light brown sugar1 tsp. minced sage leaves (about 5 leaves)Yield: Serves 6-8Calories: 253Fat: 19gCarbs: 22gProtein: 3gSodium: 54mgSugar: 6gDIRECTIONS1. Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160 F.Cover and set aside for 1 hour.2. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400 F.Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons oil and seasonto taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets androast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with athin spatula and roast until second side is browned and potatoes are tender, about 20minutes longer.3. Meanwhile, in a small skillet, combine remaining 2 tablespoons oil with cumin, coriander,and chipotle powder and cook over medium-high heat, stirring and swirling, until spicesare fragrant and toasty, 1 minute. Add pecans and toss to coat with spiced oil. Continuecooking until pecans are lightly toasted, 1 minute. Sprinkle brown sugar on top and stiruntil well combined and melted, about 1 minute. Season with salt.4. In a large mixing bowl, combine potatoes, spiced pecans and their oil, and minced sageand toss to combine. Serve right away, or set aside until ready to serve and reheat beforeserving.20Living Well UT System Family Cookbook Holiday 2017

Slow Cooker Garlic Herb MushroomsSubmitted by Elida CravenUTMB Health at GalvestonMy family loves mushrooms, so when I saw this recipe, I knew we had to try it fromthe holidays. It was a definite crowd pleaser and had become a permanent menu item.Recipe obtained from damndelicious.netINGREDIENTSNUTRITION24 ounces cremini mushrooms4 cloves garlic, minced1/2 tsp. dried basil1/2 tsp. dried oregano1/4 tsp. dried thyme2 bay leaves1 cup vegetable brothKosher salt and freshly ground black pepper,to taste1/4 cup half and half2 tbsp. unsalted butterYield: Serves 4Calories: 122Fat: 7.8gCarbs: 10gProtein: 6.3gSodium: 36.9mgSugar: 3.1gDIRECTIONS1. Place mushrooms, garlic, basil, oregano, thyme and bay leaves into a 3-qt slow cooker. Stirin vegetable broth; season with salt and pepper, to taste.2. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours, or until brownedand tender.3. Stir in half and half and butter during the last 15-20 minutes of cooking time.Living Well UT System Family Cookbook Holiday 201721

Chickpeas CurrySubmitted by Rensi ZachariaUT MD Anderson Cancer CenterI would give credit to my mom for the recipe.INGREDIENTSNUTRITION7 cloves Garlic1 medium yellow/red Onions, chopped1 medium Serrano pepper, cut into thirds2-inch piece fresh ginger, peeled and coarselychopped4 diced tomatoes, grind it to paste6 tbsp. of olive oil or canola oil2 tsp. ground Coriander2 tsp. ground Cumin1/2 tsp. ground Turmeric2 tsp. Garam Masala2 15-ounce cans Chickpeas, rinsed or soak drychickpeas overnight for 6-8 hours¾ teaspoon kosher SaltFresh cilantro for garnishYield: Serves 6Calories: 278Fat: 4.2gCarbs: 30gProtein: 15gSodium: 350mgSugar: 0gDIRECTIONS1. Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sidesand pulse again. Add onion; pulse until finely chopped, but not watery.2. Puree Diced tomatoes.3. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook,stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmericand cook, stirring, for 3-5 minutes.4. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Addchickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirringoccasionally, for 5 minutes more. Serve topped with cilantro, if desired.Additional: If you are using overnight soaked chickpeas , you would have to cook it in thepressure cooker with water level right above the chickpeas with 1 bay leaf , 1 cardamom, 1clove for 15 min and let the pressure cooker cool down.22Living Well UT System Family Cookbook Holiday 2017

Savory Zucchini BreadSubmitted by Floortje van de PollUT Southwestern Medical CenterI found this recipe through a Belgian blogger “Mme Zsazsa” who makes and bakesinspired by what grows in her enormous vegetable garden. I adapted it to our likingand it has become a favorite due to its great variations. By changing the type of cheeseand herbs used in the recipe you will either find a zucchini bread that almost tastes likepizza (see below) or a very hearty sharp bread (using manchego cheese for example).INGREDIENTSNUTRITION2 cups of whole wheat flour (can besubstituted by all-purpose flour)2 eggs1 tsp. salt2 tsp. baking powder1 cup grated zucchini (no need to peel it)1 cup grated cheese (four cheese mix forexample)1-2 tbsp. dried herbs (for example: 1 tsporegano, 1 tsp basil and 2 sun driedtomatoes cut in small pieces)Yield: Serves 15Calories: 96Fat: 3.5gCarbs: 13gProtein: 4.8gSodium: 234mgSugar: 0.5gDIRECTIONS1. Preheat oven to 375 F.2. Mix all dry ingredients: flour, salt, baking powder, herbs and sundried tomatoes. Mix incheese. In a separate bowl beat eggs and mix with the zucchini.3. Combine the two and mix until the dry mixture is just incorporated (do not overmix). Pourinto a greased loaf pan or shape into a bread and bake it on baking paper. Immediatelyput the bread in the hot oven and bake for /- 40 minutes. Let it cool for /- 15 minbefore slicing it. It tastes great warm and cold and can be kept for about 3 days.The best part of this bread is it’s versatility. The recipe as stated above will give you a hearty,Italian-like bread, but by mixing up the herbs and cheese you can create any bread you like.Other favorites are: Feta, parsley and rosemary. Goat cheese, parsley and basil. Manchego,parmesan, sharp cheddar, rocquefort, etc. You can also variate in using grated cheese or littlechunks or crumbs. You can use all herbs you like; cilantro, celery, basil, oregano, chili flakes,etc.Living Well UT System Family Cookbook Holiday 201723

Spiced Sweet PotatoesSubmitted by Glenda BennettUT TylerComplete step by step Diabetic cookbook Developed by Research Nutritionist of theGeneral Clinical Research Center, School of Medicine, and the Registered Dietitiansof the Department of Food and Nutrition Services, University Hospital, University ofAlabama at Birmingham.INGREDIENTSNUTRITION2 cups cooked or canned sliced sweetpotatoesVegetable cooking spray3 tbsp. granulated brown sugar substitute1/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg3 tbsp. reduced-calorie margarineYield: Serves 6Calories: 86Fat: 3gCarbs: 14gProtein: 1gSodium: 182mgSugar: Depends on type ofsugar substitute usedDIRECTIONS1. Arrange sweet potatoes in a 11/2 quart casserole coated with cooking spray.2. Combine sugar substitute, salt, cinnamon, and nutmeg; sprinkle over sweet potatoes. Dotwith margarine. Bake 350 F for 10 to 15 minutes or until thoroughly heated.24Living Well UT System Family Cookbook Holiday 2017

Baked Eggplant CasseroleSubmitted by Cindy HargettUT AustinThis is said to be the recipe used by Wyatt’s Cafeteria, which always had the besteggplant casserole. May not be the actual recipe, but seems very similar.INGREDIENTSNUTRITION1 lb. eggplants, peeled1/2 lb. dried breadcrumbs1/2 cup evaporated milk1/4 cup whole milk1/4 cup melted butter1/4 cup finely chopped onions1/4 cup finely chopped green peppers1/4 cup finely chopped celery1 medium egg, slightly beaten1 tbsp. finely chopped pimiento2 tsp. salt1 tsp. pepper1/4 tsp. sage2 cups grated cheddar cheese, dividedYield: Serves 8Calories: 310Fat: 11gCarbs: 27gProtein: 9gSodium: 85mgSugar: 7gDIRECTIONS1. Cut peeled eggplant into 1-inch cubes and soak in salt water a few hours in order to keepthe eggplant from being bitter. Drain eggplant. Put eggplant in a saucepan. Cover withwater and simmer until tender. Drain well and set aside.2. In a small bowl, soak bread crumbs in milk.3. Saute onion, green pepper, and celery in melted butter until tender.4. Add bread crumbs in milk and mix well.5. Add slightly beaten eggs, 1 cup of the cheese, pimiento, and seasonings, and blend well.6. Place mixture in greased baking dish and bake at 350 F for 45 minutes. Top with 1 cup ofgrated cheese and return to oven until cheese melts.Living Well UT System Family Cookbook Holiday 201725

MainCourses

Moroccan Chicken Stew with Sweet PotatoSubmitted by Rhonda JonesUT MD Anderson Cancer CenterThis is a recipe I first saw on Martha Stewart’s website but several other websites haveit as well. I absolutely love it and my sister asks me to make it every time she visits.Warm and comforting but healthy at the same time

16 oz. greek yogurt 1 cob of corn 1 cup low-fat shredded cheddar cheese NUTRITION Yield: Serves 7 Calories: 94 Fat: 4g Carbs: 4g Protein: 10g Sodium: 277mg Sugar: 3g DIRECTIONS 1. Cut corn from cob. Heat 1tbsp. of olive oil in pan on medium-heat until hot. 2. Roast corn in single-layer until slightly browned, 2-3 minutes. 3. Stir, cooking for .