MetroHealth dietitian Angela Majerle shared her tips to eating healthy over the holidays.
Here are the recipes she featured:
Warm Spinach Dip
½ cup plain fat-free Greek yogurt
½ cup light mayonnaise
½ cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan,
1 tbsp all-purpose flour
1 tsp Dijon mustard
1 cup loosely packed fresh spinach leaves, roughly chopped
¾ cup bottled roasted red peppers, drained and chopped
¼ cup thinly sliced scallions
Preheat the oven to 350 degrees. Mix the yogurt, mayo, mozzarella, half of the Parmesan and flour in a bowl. Add the spinach, red peppers and half of the scallions and stir. Spread the dip in an ove proof casserole dish or pie plate, sprinkle with remaining Parmesan and bake uncovered for 15 to 20 minutes. Remove from the oven and top with the rest of the scallions.
Baked Chicken Tenders
4 skinless, boneless chicken breasts
2 egg whites lightly beaten
1 tsp grated lemon peel
1 tsp water
½ cup seasoned breadcrumb,
1/4 cup grated Parmesan
Preheat oven to 400 degrees. Lightly coat a baking sheet with non-stick cooking spray. In a large bowl, beat the egg whites with the water and lemon peel. In another bowl combine the breadcrumbs and cheese. Cut each chicken breast into 3 or 4 strips, then dredge each one in the egg whites, followed by the breadcrumbs. Place on the baking sheet and lightly coat the top with cooking spray for browning. Bake for 15 minutes. Serve with barbecue sauce.
