Holiday Lites - Breakfast and dinner

Are you needing more energy from decking those halls and everything else we try to squeeze into a month-long season? I sure am!! I love making all things Christmas, but sometimes my energy level can't keep up with all of my "good ideas." Protein is my main source of energy. I've included one of my favorite high protein recipes. 

Except for the occasional seasonal pancake mix, I have completely replaced traditional pancakes with protein pancakes. I joined an extreme fitness program and boot camp when we lived in Japan and learned much from my fabulous trainer. One of the things that stuck was the absolute necessity of high protein in the diet, especially for women over 40. We need it to keep feeding our muscles as we work out, and to be real, I need it so I can make it to the next meal without having a meal in between. This is one of my favorite recipes, because everyone in my house loves it!!! It was passed along from another trainer, and I added a few ingredients to make it my own. To make it holiday-ish, I top it with a little whipped cream and cinnamon or nutmeg. I used a sugar-free blackberry syrup on these. 

High Protein Pancakes

1 cup low-fat cottage cheese

1-1/2 cups liquid egg whites

1 cup old fashion or quick oats

Splenda to taste (I use about a tablespoon)

1 teas cinnamon

1 peeled and diced apple or a banana (this helps with texture and makes it more like a pancake rather than a crepe)

Blend dry oats in blender or food processor to almost a fine powder. Add remaining ingredients and blend well. Spray pan with cooking spray and cook just like a pancake. I sprinkle cinnamon on the doughy side up before flipping for a little extra taste. Makes 8-10, depending on the size. Top with a sugar free syrup to keep it healthy and some fresh berries if they are in season. 

Eat these after a morning weight lifting session, and you will feel those muscles growing!! Feed it to your family on Christmas morning, and they will be more patient for Christmas dinner. It sticks to you for a good long time!

I cut this picture and recipe out of a Light and Tasty magazine ten years ago. It is another festive favorite at Christmas, and it is a light, healthy recipe, not to mention a pretty dish. Serve it over your favorite healthy rice or couscous and with a fresh veggie. We love it over couscous. I served it just a few days ago, and it was well received. I'm not sure why I don't serve it more often.

Cranberry Salsa Chicken

4 boneless, skinless chicken breast halves (about 4 ounces each)

1 Tbsp olive oil

1 jar (16 oz) of your favorite chunky salsa

1 cup dried cranberries

1/4 cup water

1 Tbsp honey

2 garlic cloves, minced

3/4 teas ground cinnamon

1/2 teas ground cumin

2 cups (rice, couscous, etc)

1/4 cup slivered almonds

In a large skillet or Dutch oven,  sauté chicken in oil until browned on both sides. In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices are clear. Serve over couscous or rice and sprinkle with almonds. 


We're at countdown with one week to go. Take your elf nap, and eat something that gives you lasting energy. 

Holiday Lites - Cinnamon Pork Tenderloin

It's my absolute favorite time of the year, but it is also the busiest time of year. This means I have to work extra hard to keep exercising and eating healthy, and with the added elf duties, simplicity is key. So to balance out the "celebrating," we are trying to keep it "lite" most nights if we can. I still love to keep the Holiday Lites festive. I found this Cinnamon Pork Tenderloin recipe a few years ago in a Taste of Home magazine, and I have since made it every year at Christmas time. It's good enough to serve to company or for a party. I served it with wild rice (I added a few dried cranberries in at the end of cooking time) and some fresh broccoli topped with just a pinch of fresh Parmesan cheese.

Cinnamon Pork Tenderloin

3 Tbsp soy sauce

3 Tbsp chicken broth

1 Tbsp brown sugar

1-1/2 teas honey

1 teas ground cinnamon

1 garlic clove, minced

2 extra lean pork tenderloins (total of about 3 pounds to feed 8)

In large plastic resealable bag, combine first six ingredients. Add pork and seal. Refrigerate 4-6 hours, turning occasionally (at least once). 

Bake covered at 350 degrees for about 20 minutes. Remove foil and bake 5-10 more minutes or until meat thermometer reads 160 degrees in center. Let stand for 5 minutes; then slice and serve. 

Aaaaah. This was so quick and easy, I now have time to curl up with a cup of coffee and my pup. Hope you find ways to savor the moments of the season. 

Cherries in the Snow

Happy Holidays. We had the first of our Christmas gatherings tonight at church with our small group. It's been a busy, busy week, and I needed something quick and easy but not boring. This is a family favorite that was shared with me years ago by my mother-in-law, Jane, when Brian and I were dating. You know the best part about this dish, besides how pretty and festive it is? It's so very easy. I made it in less than 10 minutes!! That's a good recipe! Feel free to make your own Angel Food Cake (that will add a few minutes to the whole ordeal). I always buy one already made from my local bakery. 

Cherries in the Snow

Angel Food Cake

8 oz cream cheese, softened

1/2 cup powdered sugar

Large size tub of whipped cream

1 teas vanilla

2 cans cherry pie filling

Break up half of cake into pieces and layer bottom of bowl. Mix cream cheese, sugar and vanilla with wire whisk or mixer. Add in whipped cream and carefully incorporate with whisk until well blended. Pour half of mixture over cake layer. Add one can of cherry pie filling. Repeat with other half of cake, cream cheese mixture and second can of pie filling. Refrigerate for 2-3 hours. Enjoy!

Happy Holidays!!