GREATER JOLIET AREA YMCA

Holiday celebrations sometimes lack a healthy dish with fruits and vegetables. This one has a little of both! Featuring cranberries, jalapenos and pomegranate seeds, this appetizing recipe would make a great starter at any celebration.

Ingredients

Pomegranate and cranberry relish

• 1 pound fresh or frozen cranberries
• 3/4 cup sugar 1 jalapeño pepper (or serrano pepper)
• 1/2 roughly chopped basil leaves
• 1 cup pomegranate seeds (reserve a few to garnish)

Crostini

• 1 thin baguette, sliced about 1/4 inch thick
• 1/2 cup extra virgin olive oil
• Black pepper
• 8 ounces low-fat cream cheese, softened

Instructions

1. Place the cranberries, sugar and jalapeño peppers in a food processor. Pulse on and off several times until cranberries are coarsely chopped. Add basil and pulse a few more times.
2. Transfer to a storage container and add pomegranate seeds.
3. Refrigerate for at least 2 hours.
4. For the crostini, preheat oven to 350˚F.
5. Place baguette slices on prepared pans. Brush lightly with oil and sprinkle lightly with black pepper
6. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
7. To assemble bruschetta, whisk cream cheese until creamy and lightly spread about half a tablespoon on each crostini.
8. Top with a scoop of the relish.

Source: tablerpartyoftwo.com

“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.

Are you familiar with spaghetti squash, the provider of nature’s very own noodles? Well, now’s the time to get acquainted! Try this magnificent meatless fall meal that’s packed with fresh vegetables. It’s a great low-carb substitute for a regular pasta dish.

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons of vegetable oil
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 ½ cups chopped tomatoes
• ¾ cups crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the prepared baking sheet and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Source: allrecipes.com

“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.

You can whip up this light and creamy pumpkin dip in a matter of minutes. Enjoy it with company at a Halloween potluck or while watching a scary movie on a fall night!

Ingredients

• 1 (16 oz) container of frozen fat-free whipped topping, thawed
• 1 (5 oz) package instant vanilla pudding
• 1 (15 oz) can solid pack pumpkin
• 1 teaspoon pumpkin pie spice
• 4 apples, sliced

Instructions

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
2. Fold in the thawed frozen whipped topping.
3. Chill in refrigerator until serving.
4. Enjoy with sliced apples.

Source: allrecipes.com

“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.