healthy holiday recipes

Classy Living Society Stays Healthy During the Holiday Season!!

At the holidays, it is easy to overindulge in all of the trimmings. Family

gatherings, parties, office potlucks and the like abound! CLS would like to help

you enjoy your holiday fare with a mind toward healthy eating. Here are some

delicious, yet healthy, recipes to try.

Also, we know everyone enjoys and deserves a really great INDULGENT

dessert or dish to try so as a treat we’ve included -- The Indulgent Dessert

With Love,Classy Living Society

Ingredients1 10-12-pound turkey

1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided

2 tablespoons canola, oil

1 teaspoon salt

1 teaspoon freshly ground pepper

Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)

3 cups water, plus more as needed

www.eatingwell.com

Herb Roasted TurkeyDirections1. Position a rack in the lower third of the oven; preheat to 475°F.2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.4. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Compliments of Classsy Living Society. www.cls-volunteer.org 404.348.4500

http://www.cls-volunteer.org

Ingredients2 cups dried elbow macaroni

Kosher salt

1 pound collard, mustard, or turnip greens

7 tablespoons unsalted butter, divided, additional for the baking dish

3/4 teaspoon finely chopped garlic

2 tablespoons all-purpose flour

2 cups heavy cream

2 teaspoons finely chopped fresh parsley

2 teaspoons finely chopped fresh thyme

1 teaspoon finely chopped fresh sage

1/2 teaspoon finely chopped fresh rosemary

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 pound grated New York sharp cheddar cheese

“Atlanta Cooks at Home” by Jason Hill, of Wisteria, CityBooks Publishing; www.atlantamagazine.com

Braised Greens Mac and CheeseDirections 1. Heat oven to 350°F. Butter a 2 1/2–quart, deep casserole dish and set aside.2. Fill a large pot with water. Bring to a boil, add 1 teaspoon salt and the macaroni, reduce heat to a low boil, and cook al dente (until it offers a slight resistance when bitten into), about 9 minutes. Empty the macaroni into a colander to drain.3. Rinse and remove tough stems from greens. Pat dry and cut into strips. Heat the Dutch oven over medium-high heat. Add 2 tablespoons butter and garlic and heat until butter is melted and garlic is fragrant, about 1 minute. Add greens and cook and gently stir until wilted, about 4 minutes. Add the cooked greens to the macaroni in the colander and drain. In the same Dutch oven, heat 4 tablespoons butter with flour over medium heat and stir for 3 minutes. Gradually add the cream and stir until thickened.4. Mix the parsley, thyme, sage, and rosemary in a small bowl. Stir the cayenne, salt and pepper, and half the herb mixture into the cream sauce. Mix the collards and macaroni into the cream sauce in the Dutch oven.5. Spread a layer of greens and pasta mix in the casserole, layer with the cheese, repeating the layers with remaining ingredients until casserole is full. Top with the panko and remaining herbs. Dot the top with remaining butter. Bake until bubbly and golden brown, about 45 minutes.

Ingredients1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch pieces

3 tablespoons olive oil

kosher salt and black pepper

1/4 cup red wine vinegar

2 tablespoons chopped fresh dill

1 small head radicchio, leaves torn (6 cups)

1 15.5-ounce can chickpeas, rinsed

1 cup crumbled Feta (4 ounces)

1 tart apple (such as Granny Smith or Pink Lady), sliced

1/4 cup pitted kalamata olives, halved

www.realsimple.com

Chopped Winter Salad with Butternut Directions 1. Heat oven to 450° F. Toss the squash, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.

2. Whisk together the vinegar, dill, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

3. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.

Classy Living SocietyFounded in 2014, the Classy Living Society, LLC (CLS) is a membership driven organization committed to providing hands-on volunteers in the community and serving as a community partner while hosting fundraisers for local charities in the State of Georgia. Additionally, CLS is proud of our unique niche of specializing in fabulous, fun and extraordinary events.

As the premiere social club and self-proclaimed “foot soldiers” for nonprofit and community-based organizations, CLS is committed to fostering a positive sisterhood bonding environment for women to give back, mentor our youth, and care for those who might otherwise be overlooked and neglected. We provide a superior platform which allows women to connect with other like-minded local, professional women to build lifelong friendships and network with those who are movers and shakers and truly making a difference in their communities.

Socialize.Providing a positive sisterhood bonding environment for women to give back, mentor our youth, and care for those who might be overlooked and neglected.

Inspire.Let’s work together to help change the world - one daughter, sister, brother, son at a time.

Volunteer.Being the premiere social club that serves the needs of our community as foot soldiers for nonprofit and community-based organizations.

Never doubt that a small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has. -- Margaret Mead

BUILT ON

IGNITING

CLS

Ingredients2 (12-ounce) bags cranberries, fresh or frozen

4 cups sugar

3 Tbsp. lemon juice (from 1 lemon)

2 cups orange or apricot marmalade

1 1/2 cups pineapple preserves

1/4 cup raisins (optional)

Recipe courtesy of http://www.oprah.com/food/Pineapple-Cranberry-Sauce#ixzz3sN0A3dUv

Pineapple-Cranberry Sauce

Directions In a large pot, combine cranberries, sugar, lemon juice and 1/2 cup water, and stir well. Bring to a boil over medium-high heat, stirring once or twice. Reduce heat to medium-low and simmer, stirring occasionally, until berries have popped and are beginning to break down, about 25 minutes. Stir in marmalade, preserves and raisins (if using). Return to a simmer and continue to cook on medium-low, stirring occasionally, for 30 minutes more. (Sauce will still appear quite liquid, but will thicken as it cools.) Remove from heat; set aside to let cool completely.

Spoon into a covered bowl or resealable glass jars and refrigerate until ready to serve.

Make ahead: Recipe can be made up to 2 weeks in advance.

Ingredients3 pounds sweet potatoes, peeled, cut into 1½-inch pieces

¼ cup olive oil

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

Recipe courtesy of http://www.bonappetit.com/recipe/roasted-sweet-potatoes

Roasted Sweet Potatoes Directions Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Ingredients16 ounces precooked shredded potatoes or frozen hash browns (thawed)

1 3/4 cups liquid egg substitute, such as Egg Beaters, divided

2 tablespoons all-purpose flour

1 tablespoon canola oil or extra-virgin olive oil

1/4 teaspoon salt

2 cups finely chopped broccoli florets

1 cup shredded extra-sharp Cheddar cheese

3/4 cup finely diced smoked ham

3/4 cup reduced-fat sour cream

1/4 cup minced fresh chives

1/8 teaspoon freshly ground pepper

Recipe courtesy of http://www.eatingwell.com/recipes/broccoli_ham_quiche.html

Broccoli, Ham & Cheese QuicheDirections 1. Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.

2. If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

3. Fill the crust with broccoli, cheese and ham. Whisk the remaining 11/2 cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.

4. Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges

Serves 6 to 8.

Ingredients1-1/2 cups butter, softened2 cups light brown sugar, packed1 cup granulated sugar5 large eggs3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup whole milk1 – 8 ounce bag of toffee bits1 cup pecans, chopped1 recipe CARAMEL DRIZZLE

Directions 1. Preheat oven to 325 degrees.2. Spray a 12 CUP Bundt pan with nonstick baking spray with flour. Set aside.3. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.4. Spoon batter into prepared pan.5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to

Brown Sugar Poundcake85 minutes.6. Cover top of cake with foil to prevent excess browning if necessary.7. Let cake cool in pan for 30 minutes.8. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!9. Spoon Caramel Drizzle over cooled cake

Easy Caramel DrizzleIngredients1 - 14 ounce can sweetened condensed milk1 cup light brown sugar, packed2 tablespoons butter 1/2 teaspoon vanilla extract DirectionsIn a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly. Reduce heat, and SIMMER for 5 minutes, whisking constantly. Remove from heat; whisk in butter and vanilla.NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

www.ladybehindthecurtain.com/brown-sugar-pound-cake

CLASSY LIVING SOCIETY | www.cls-volunteer.org

FROMCLASSY LIVING SOCIETY

www.cls-volunteer.org


healthy holiday recipes

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