I think almost every house has their own traditions when it comes to Christmas dinner. I know in our house ham was the traditional dish. Some houses go with the Christmas goose ala Charles Dickens. A standing rib roast with Yorkshire pudding is the tradition in some houses. I go with whatever I feel like making.
I like to cook in a lot of different styles. Looking through my original recipes I realize that I could do dinner in many different ways. My niece wants Bulgogi so I’ll go Oriental this year. Here are some menus for different styles of cooking for this holiday season. Whatever you choose I hope you have a wonderful Christmas.
Oriental
Asian Pork Tenderloin with Caramelized Onions
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds pork tenderloin, R-T-C
1 small sweet onion -- sliced thin
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic -- minced
1 teaspoon ginger root -- minced
1/4 cup hoisin sauce
2 tablespoons low sodium soy sauce
2 tablespoons no salt added tomato paste
2 tablespoons sherry
1 teaspoon five-spice powder
2 tablespoons brown sugar
Melt butter with olive oil in a pan. Add onions and cook until caramelized.
Add ginger and garlic along with sherry to pan and cook for a couple of minutes while deglazing the pan.
Add hoisin, soy sauce, tomato paste, brown sugar and five spice powder. Cook until sugar melts and sauce has heated through.
Trim excess fat from meat. Place in a large Ziploc bag. Pour onion sauce over the meat. Turn to coat completely. Let marinate for at least one hour but not more than 24.
Heat oven to 450°F.
Put tenderloin together tucking in the short ends to make an even size roast. Tie together with butcher's string. Put roast on a rack in a roasting pan. Cover with onion glaze mixture. Insert meat thermometer. Cook 40 to 45 minutes or until internal temperature reaches 160°F. Don't overcook or meat will be dry. Let meat rest 10 to 15 minutes. Slice thin.
Per Serving (excluding unknown items): 237 Calories; 9g Fat (34.4% calories from fat); 26g Protein; 11g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 457mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
Mandarin Salad
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces water chestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces mandarin oranges in light syrup
1 small red onion -- sliced thin
1 tablespoon ginger -- minced
1/3 cup vegetable oil
3 tablespoons wine vinegar -- *see Note
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste
Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped.
Either toss the salad with the dressing or serve it on the side and let people add their own.
Per Serving (excluding unknown items): 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : I use Garlic Wine Vinegar.
Oriental Vegetables
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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8 ounces mushrooms -- sliced
8 ounces frozen peas
1/4 cup almond slivers
1 clove garlic
1 teaspoon fresh ginger root -- minced
1 tablespoon butter
1/4 cup low-sodium teriyaki sauce
Melt butter in frying pan. Add garlic and ginger and cook on medium until they start to brown about 30 seconds.
Add mushrooms and cook until they start to loose their moisture and soften.
Add peas, almonds and teriyaki sauce. Mix well. Lower heat and cook until everything is warmed through and peas and mushrooms are softened. Don't overcook or everything will be mushy.
Per Serving (excluding unknown items): 153 Calories; 8g Fat (44.9% calories from fat); 7g Protein; 15g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 316mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Italian
Jumbo Stuffed Shells
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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3/4 pound Italian sausage
2 medium shallots -- minced
2 large cloves garlic -- minced
14 1/2 ounces no-salt-added whole tomatoes -- drained and diced
8 ounces mushrooms -- sliced
8 ounces pasta shells -- jumbo, uncooked
4 quarts boiling water
1 tablespoon olive oil
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1/4 cup red wine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Italian six cheese
1 teaspoon Italian seasoning
Cook pasta shells in boiling water for 8 to 9 minutes. Drain.
Add olive oil to large frying pan. Add sausage, shallots, garlic and mushrooms. Cook until sausage has browned.
Add tomatoes. Cook until vegetables have softened and liquid has been absorbed. Remove from heat and add 1 cup of cheese.
While sausage mixture is cooking, in a saucepan add tomato sauce, tomato paste, red wine, salt, pepper and Italian seasoning. Heat to boiling. Reduce heat and simmer .
Spread 1/2 of the sauce in a 13x9x2 inch pan. Stuff shells with sausage mixture and place in sauce. Pour remaining sauce over the stuffed shells. Cover with the remaining cheese.
Cover and bake in a 350°F oven for 25 minutes.
Per Serving (excluding unknown items): 322 Calories; 16g Fat (44.4% calories from fat); 12g Protein; 32g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 499mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 2 1/2 Fat.
Italian Salad
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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4 whole Roma tomatoes -- sliced
16 ounces mozzarella cheese -- sliced
3/4 ounce fresh basil leaves -- minced
1/4 cup olive oil
1/8 cup balsamic vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Slice tomatoes and mozzarella and place in a bowl. Tear the fresh basil leaves and add to tomato and cheese mixture.
In a small bowl put vinegar, salt, pepper and Italian seasoning. Mix well. Slowly drizzle the olive oil whisking to form an emulsion.
Dress the tomatoes, mozzarella and basil with the dressing or have the dressing on the side and people can dress their own salad.
Per Serving (excluding unknown items): 254 Calories; 21g Fat (73.0% calories from fat); 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 308mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
NOTES : Fresh basil leaves will discolor if cut with a knife. If you are not going to be cooking the basil tear the leaves.
Italian Vegetables
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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1 small sweet onion -- sliced thin
1 large red bell pepper -- roasted and sliced
8 ounces Portobello mushrooms -- sliced
2 cloves garlic -- minced
1 teaspoon Italian seasoning
1 teaspoon balsamic vinegar
1/4 cup sherry
1 tablespoon olive oil
1 tablespoon butter
Roast the bell pepper until the skin is blackened. Put in a bowl and cover with plastic wrap and let set 15 to 20 minutes.
Add butter and olive oil to a large frying pan. Add sliced onions. Cook until the onions are caramelized.
Remove the skin from the red pepper. Slice discarding the top, seeds and ribs.
Add the sherry to the frying pan, deglazing the pan. Add pepper slices, garlic, mushrooms, Italian seasoning and balsamic vinegar. Cook until the mushrooms are softened.
Per Serving (excluding unknown items): 111 Calories; 7g Fat (58.2% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Tex-Mex
Tex-Mex Shepherd's Pie
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
1 medium onion -- diced
1 medium green pepper -- diced
11 ounces Mexican style corn, serving -- drained
14 1/2 ounces no-salt-added whole tomatoes -- drained and diced
4 ounces diced green chilies -- drained
4 ounces mushrooms -- sliced
4 ounces black olives -- sliced
8 ounces no salt added tomato sauce
2 ounces pimientos -- diced
15 1/2 ounces low sodium kidney beans, canned
1/2 cup red wine
8 ounces low-sodium cheddar cheese
2 cloves garlic -- minced
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/2 pounds potatoes -- peeled and cubed
1/2 cup fat-free sour cream -- melted
1 tablespoon butter -- melted
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup four-cheese Mexican-style shredded cheese
Boil potatoes until tender. Drain. Mash with sour cream, salt, white pepper and Mexican four cheese. Set aside
Cook beef in frying pan until it is browned. Drain.
Add onion, green pepper, corn, tomatoes, garlic, pimentos, beans, black olives, green chilies and mushrooms. Cook for 10 minutes.
Add tomato sauce, wine, seasoned salt, seasoned pepper, chili powder, cumin, and oregano. Bring to a boil.
Pour mixture into a 2 quart baking dish. Spread cheddar cheese over mixture. Spread mashed potatoes over dish, smoothing evenly. Brush surface with butter.
Bake in a 325°F oven for 35 to 40 minutes.
Per Serving (excluding unknown items): 505 Calories; 25g Fat (44.9% calories from fat); 27g Protein; 42g Carbohydrate; 8g Dietary Fiber; 79mg Cholesterol; 606mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Southwest Stuffed Bell Peppers
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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2 large bell peppers -- any color
1 cup cooked rice
1 small onion -- diced
1 clove garlic -- minced
4 ounces diced green chilies -- drained
2 ounces pimientos -- drained and diced
1 cup corn
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon turmeric
8 ounces no salt added tomato sauce
1/2 teaspoon salt
1 tablespoon olive oil
vegetable oil spray
Heat oven to 350°F.
Slice each pepper in half lengthwise. Remove seeds, stems and ribs.
Heat olive oil in frying pan. Add onions and cook until tender. Add garlic, corn, rice, green chilies, pimentos, oregano, cumin, chili powder, salt and tomato sauce. Cook until warmed through.
Spray a baking dish and place pepper shells into it. Stuff the shells with the rice mixture. Place any extra in the dish surrounding the peppers.
Cover and bake a 350°F for 30 minutes.
Per Serving (excluding unknown items): 180 Calories; 4g Fat (20.6% calories from fat); 5g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.
Tex-Mex Black Beans & Rice Soup
Recipe By :Michele Wilson
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
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4 ounces canned diced green chiles -- drained
16 ounces low fat black beans, canned
14 1/2 ounces no salt added diced tomatoes -- drained
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
2 ounces pimientos, canned -- drained
1 small onion -- diced
2 cloves garlic -- minced
1/4 teaspoon crushed red pepper
1 teaspoon cumin powder
1 teaspoon dried oregano
1 tablespoon chili powder
1 cup V-8® vegetable juice, no added salt
2 cups low sodium vegetable broth
1 teaspoon salt
1 tablespoon vegetable oil
1 cup instant rice
Heat oil. Add onion and cook until softened
Add garlic, red pepper, cumin, oregano, chili powder and tomato paste. Cook one minute until spices bloom.
Add green chilis, black beans, pimentos, and tomatoes and heat for a minute or two.
Add tomato sauce, vegetable broth and V8 and heat to boiling. Reduce heat and simmer 15 minutes.
Add rice and simmer an additional 15 minutes.
Per Serving (excluding unknown items): 150 Calories; 2g Fat (10.2% calories from fat); 7g Protein; 26g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 571mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
United States
Orange Maple Ham
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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2 pounds ham, extra lean, boneless, R-T-C -- cooked and sliced
2 tablespoons maple syrup -- pure
1 tablespoon orange marmalade -- sweetened
2 tablespoons dark brown sugar
1/2 teaspoon ground ginger
1 teaspoon light soy sauce
1 teaspoon low sodium catsup
1/2 teaspoon dijon mustard
Heat oven to 350°F.
Mix all the sauce ingredients together and pour over ham.
Bake for 30 minutes.
Per Serving (excluding unknown items): 176 Calories; 5g Fat (28.5% calories from fat); 20g Protein; 10g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 1205mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Wild Mushroom Soup
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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8 ounces mushrooms -- *see Note
24 ounces low sodium vegetable broth
1/2 cup sherry
2 whole shallots -- finely minced
2 cloves garlic -- finely minced
1 teaspoon ginger root -- finely minced
2 tablespoons butter
1 tablespoon low sodium soy sauce
Melt butter in large saucepan or Dutch oven. Add mushrooms, shallots, garlic and ginger and cook until soft.
Add broth, sherry and soy sauce. Heat until boiling.
Reduce heat and simmer for 30 minutes.
Per Serving (excluding unknown items): 148 Calories; 6g Fat (43.9% calories from fat); 9g Protein; 8g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 566mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1 Fat.
NOTES : Use a wild mushroom mix such as portabello, shitake, crimini or oyster. You can use button mushrooms but the mixed mushrooms give the soup a more exotic taste.
Garlic Potatoes With Caramelized Onions
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Yukon Gold potatoes -- cubed
1 small onion -- diced
4 cloves garlic -- minced fine
4 tablespoons butter -- divided
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
Heat enough water to cover potatoes by 1 inch to boiling. Add cubed potatoes and reduce heat. Cook for 25 minutes or until a fork easily pierces the potatoes.
While potatoes are cooking heat 2 tablespoons of butter and olive oil in small pan. Add onions. Cooked until caramelized. Stir often to prevent burning. Add garlic and cook for a couple more minutes. Add the remaining butter, salt and pepper. Heat until butter melts. Mix well.
Drain potatoes and return to saucepan. Add onion and garlic mixture. Heat through.
Per Serving (excluding unknown items): 317 Calories; 18g Fat (51.9% calories from fat); 5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 395mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat.
Beets in Orange Ginger Sauce
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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30 ounces beets, low sodium -- drained
1/4 cup orange juice
1/4 cup honey
1 tablespoon balsamic vinegar
1 teaspoon ginger root -- minced
Mix orange juice, honey, ginger and balsamic vinegar. Put beets in sauce pan. Add sauce. Cook until beets are heated through and glazed.
Per Serving (excluding unknown items): 89 Calories; trace Fat (1.1% calories from fat); 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1 Other Carbohydrates.