Holiday Foods That Actually Help You Lose Weight
Dec. 22, 2016
CHICKEN SAUSAGE AND HERB STUFFING
I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing!
- 14 oz whole wheat French bread or baguette, crusts removed (weight after crust is removed)
- 2 tbsp whipped butter
- 1 1/2 cups diced yellow onion
- 1- 3/4 cups (about 4 stalks) diced celery
- 13 oz fresh sweet Italian chicken sausage, casing removed
- 1/4 cup chopped fresh sage
- 1 tbsp chopped fresh thyme
- 3 1/4 cups reduced sodium chicken broth
- salt and freshly ground pepper, to taste
- cooking spray
- Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight – OR – place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
- Preheat oven to 375°F. Spray a large baking dish with oil.
- In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
- In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
- Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
- Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.
BANANA CRANBERRY BREAD
If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!
- 1 cup fresh or frozen cranberries
- 2 tbsp sugar
- 2 tbsp water
- baking spray
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/2 cup light brown sugar (not packed)
- 2 large egg whites
- 3 ripe medium bananas, lightly mashed
- 1 1/2 tsp vanilla extract
- 1/2 tbsp turbinado sugar
- In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
- Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and blend at low speed until combined, do not over mix.
- Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.