We’re in it! Full on holiday season, which means all.the.parties. Work pitch-ins, family gatherings, Friendsgivings, and more! It’s hard to stay on track when you have amazing food and alcohol put in front of you every weekend for the rest of the year. So here are a couple things you can bring and eat, and know you wont totally fall off track. Plus they are delicious!
I made this with a lot of chicken, so it can be a main dish, and pack a lot of protein, with hardly any fat.
What You Need:
1 Yellow Onion, diced
12oz Butternut Squash, cubed (1 bag of Archer Farms)
9oz Shaved Brussels Sprouts (1 bag of Archer Farms)
24oz Chicken Breasts, cut into bite-size pieces (You could do less, it was heavy on the chicken, but I did that for the added protein)
1 bag 90 Second Brown & Red Rice (or any cooked rice you choose!)
1.5 tbsp Fresh Thyme
1.5 tbsp Fresh Rosemary
1/2 cup Dried Cranberries
1 Red Apple, diced
1/8 cup Maple Syrup
Olive Oil Cooking Spray
Preheat your oven to 350 degrees.
Salt & pepper chicken pieces generously. In a pan, over medium high heat, spray with cooking spray, and add your chicken. Cook through completely, about 7 minutes. Set aside.
In a large pan (or the pan you used to cook chicken), over medium high heat, spray with cooking spray and add your chopped onion, apple, butternut squash, Brussels, thyme, and rosemary. Cook until translucent and fork tender, about 10 minutes or so. (You don’t want to brown this) Saute well with salt and pepper.
While that is working, pop your bag of rice in the microwave, or make on stove-top. You just want to make sure you are using cooked rice.
In a 9×13 baking dish, spray well your olive oil spray. Add in the veggie mixture, your chicken and rice. Also add the cranberries and mix together evenly. Cover with foil and bake for 15 minutes.
Uncover the pan, drizzle the top evenly with maple syrup and place back in the oven for 5 minutes, uncovered.
I put this in MFP and a one ounce serving was: 30 calories – .4g fat/ 3.9g carbs/ 3g protein (When we had dinner I had 10oz and it was so filling!)
I also made a vegetarian version of this and it was great! I needed a side dish so I took out the chicken, and doubled the butternut squash and Brussels sprouts. Everything else I kept the same.
If you are asked to bring an appetizer, this one does not disappoint, and it’s not a high fat, creamy dip, like we are used to seeing at the holidays. It tastes even better though : )
What You Need:
17 oz Family Size Roasted Red Pepper Hummus (or favorite hummus)
1/2 cup Cucumbers, diced
1/2 cup Tomatoes, diced
3 tbsp Red Onion, finely chopped
3 tbsp Tabouli
3 tbsp Feta Cheese
Drizzle of Balsamic Reduction
1 Bag of Pita Chips
In a small pan with edges (makes scooping easier), I believe mine was 6×6 (see picture for reference) spread out the entire package of hummus evenly.
On top of that add your tomatoes, cucumbers, red onion, tabouli, and feta cheese evenly. Next drizzle over with the balsamic reduction.
That’s it! Not really cooking here, haha. Just some chopping and building and you’re done.
Serve with pita chips, or for an ever healthier options, fresh veggies like carrot sticks, celery sticks, and cucumber slices.
Macros for 1/10 of the dip: 140 calories – 9.3g fat/ 9.3g carbs/ 4.6g protein
Sweet Potato Hash
Another great side dish to take to a pitch-in is my sweet potato hash. Full recipe here.
If you want the macros for the hummus dip or the holiday bake, I have them both saved in recipes on MFP, and can always text to you via MFP so you don’t even have to enter it yourself.