Holiday favorite recipe do-overs

5:12 PM, Dec 20, 2012   |    comments
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GOLDEN VALLEY, Minn.- Everyone loves their holiday traditions, but this year, why not kick up your traditional recipes with some secret ingredients and simple tricks that will turn your holiday meal into an even more delicious, nutritious eye popping feast!

Registered Dietitian Chere Bork joined KARE 11 News @4 to show viewers how easy delicious, memorable and healthier our favorites can be.

Here are Chere's recipes-

Raisin Bacon Brussel Sprouts:

  • 1 pound Brussels sprouts
  • 3 slices hickory smoked bacon, cut into 1/4-inch strips
  • 1 small yellow onion, chopped
  • 1/2 cup raisins
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Red pepper flakes; for garnish

Wash, trim and quarter Brussels sprouts; arrange in microwave-safe container with 1 tablespoon water. Cover, and microwave on HIGH for 5 minutes.

Meanwhile, in large skillet over medium heat, cook bacon until crisp; remove with slotted spoon to drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet; add onion and cook over medium heat until tender.

Then, stir in cooked Brussels sprouts, raisins, salt and pepper; toss to combine and continue to cook just until heated through. Sprinkle cooked bacon pieces on top. Turn into large serving dish; garnish with cooked bacon pieces and sprinkle with red pepper flakes, as desired.

Note: Omit bacon, and use 1 tablespoon olive oil instead of drippings for vegetarian version.

Gorgonzola Crusted Beef Tenderloin: 

  • 1- lb. beef tenderloin, cut lengthwise into 3 pieces
  • 6 Tbsp, butter substitute spread, divided
  • 1/4 cup crumbled gorgonzola or blue cheese
  • 1 clove garlic, finely chopped
  • 1 loaf French bread, cut into 32 slices (about 1/2 inch thick)

 
Directions-

Season beef, if desired, with salt and ground black pepper. Melt 2 tablespoons of  butter substitute in 12-inch nonstick oven-proof skillet over medium-high heat and cook beef, turning occasionally, 5 minutes or until almost done.

Remove beef and let stand covered 10 minutes.
Preheat oven to 425°. Spray baking sheet with nonstick cooking spray; set aside.

Combine remaining 4 tablespoons of butter substitute spread, cheese and garlic in small bowl. Evenly spread on bread. Arrange bread on prepared baking sheet. Bake 8 minutes or until toasted.

Thinly slice beef and arrange on toasts. Top, if desired, with additional cheese. Bake 1 minute or until warm.

Skinny Coco-Açaí Lemonade (cocktail or mocktail)

  • 1 1/4 oz of an Açaí Spirit/Alcohol
  • 2 Lemon Wedges (squeezed) 
  • 1/2 oz Agave Nectar 
  • 4 oz. of Coconut Water 
  • Splash of sparkling lemonade or splash of club soda (optional) 
  • Sprig of mint or basil (optional)

Squeeze the lemon wedges and shake all ingredients (except the club soda) well with ice. Strain into an ice-filled rocks glass and top with club soda. Garnish with a lemon wedge.

Just 110 calories!

This recipe can also be served as a mocktail, just skip the alcohol.

More information can be found at Chere Bork.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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