A New Twist On An Old Favorite: Cranberry Chutney
Cranberries are a healthy holiday favorite, and no wonder. They look great, they taste great, and they’re great for you.
Cranberries bring plenty of diet-friendly nutrition to the table: they’re high in fiber, Vitamin A, and potassium, and a cup of these bright red beauties has just over 50 calories.
Their unique tart and tangy flavor makes them a perfect accent to meats and vegetables, and though we see them most often used as an accompaniment or added to recipes just to add color, they’re tasty enough to be the star of a festive dish.
Most commercial cranberry sauce preparations are high in sugar, but you can short-circuit the diet damage by making your own – it’s fast, easy, affordable, and delicious. Here are three variations on cranberry chutney, all sugar free and all fabulous!
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More Than Just Pie Filling! Fruit Stuffed Baked Pumpkin
If you thought pumpkin was only good for pies, think again. These bright and beautiful members of the squash family are low in calories, high in fiber, and bursting with rich, nutty flavor that is delicious on its own and a perfect compliment to both sweet and savory holiday dishes.
Pumpkins are a staple part of cuisine around the world, and with good reason; they’re hardy, easy to grow, and nutritious. The flesh is high in fiber, vitamin A, and beta carotene, and the seeds are a good source of protein, zinc, tryptophan, manganese, phosphorous, and magnesium.
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Need For Speed? Microwave “Baked” Acorn Squash
Acorn squash are a real late autumn treat! Their rich, nutty flavor and succulent texture make them a perfect accompaniment to any meal.
Start by selecting your acorn squash carefully. You want squash that are fully mature, but not too ripe – if they’re too ripe, the flesh can be dry and stringy. Look for squash that are at least a pound in weight, but not more than two or three pounds (if they’re much larger, it could be a sign that they’re over-ripe).
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