Impress your guests with your delicious and healthy Christmas food menu. From starters to desserts and drinks, our 5 healthy Christmas food ideas are just perfect for a festive occasion. You can feel good about celebrating the holidays with these healthier Christmas food recipes.
Christmas Berry Trifle
Savoiardi – 200g
Rosewater essence – 1 teaspoon
Pistachio kernels – 80g unsalted
Fraiche Vanilla Creme – 4 x 150g cans
Fresh or frozen mixed summer fruits – 500g
Icing sugar mixture – 2 teaspoons
Break the biscuits into large chunks.
Arrange the pieces over the base of the serving dish.
Prepare the jelly as per the directions given in the packet. Add a spoonful of rosewater essence. Carefully pour the jelly over the biscuits and cover with plastic wrap.
Place the mixture in the fridge for 4 hours to set.
Meanwhile, roast some pistachios in a frying pan for 3-5 minutes and chop.
Top with the jelly mixture with summer fruit and sprinkle pistachios for garnishing along with some icing sugar.
Chicken Chowder Recipe
Chopped carrots – 1 cup
Skim milk – 1 cup
Low sodium chicken broth – 2 cups
White pepper – 1/8 tsp.
Onion – 1 (chopped)
Garlic – 2 cloves (minced)
Potato – 1 (peeled and cubed)
Boneless and skinless chicken breasts – 1 lb. (cut into 1-inch pieces)
Creamed corn – 2 (15 oz.) cans
Dried potato flakes – 1/4 cup
Grated Parmesan cheese – 1/2 cup
Wash the chicken breasts thoroughly before putting in the slow cooker.
Now combine all the above-listed ingredients in the cooker and close the lid. Do not put dried potato flakes and cheese in the first round.
Cover the cooker, put it on a low flame and let the dish cook for 5-6 hours.
Cook until the chicken is tender or thoroughly cooked.
Now add potato flakes and stir well.
Cook the mixture on a high flame for 5-10 minutes. Do not put the lid in this step.
Grate the cheese from the top and serve hot.
Creamy Chicken and Veggies
Chicken – 4 pounds (cut into equal serving pieces)
Salt – 1 teaspoon
Pepper – 1/4 teaspoon
Olive oil – 2 tablespoons
Small red potatoes – 2 pounds (halved)
Baby carrots – 1 (16-ounce) package
Onion – 1 (chopped)
Garlic – 3 cloves (minced)
Low sodium chicken broth – 14-ounce can
Light sour cream – 1 cup
Dijon mustard – 3 tablespoons
Honey – 3 tablespoons
Flour – 3 tablespoons
Dried thyme leaves – 1 teaspoon
Sprinkle the chicken with salt & pepper.
Heat 1 tablespoon olive oil in large skillet and fry chicken from both the sides until the skin is brown.
In a 4-5 quart slow-cooker, put some potatoes, onion, and carrots. Top it up with chicken.
Now, pour chicken broth in the cooker and cover the crock pot.
Cook the recipe on a low flame for about 8-9 hours or until the chicken is thoroughly cooked and vegetables get tender.
Meanwhile in a small glass bowl, stir together mustard, honey, light sour cream, flour, thyme, and pepper until well blended. Put the mixture in the crockpot and cook for 15-20 minutes. Stir until the gravy turns thick.
Prawns & Asparagus With Basil Aioli
Green prawns – 1.5kg (medium peeled)
Asparagus – 5 bunches (woody ends trimmed)
Lemons – 2 (finely grated, juiced)
Olive oil – 1 tablespoon
Small basil leaves
Mayonnaise – 170g (2/3 cup)
Fresh lemon juice – 2 teaspoons
Garlic cloves – 2 (crushed)
Chopped fresh basil – 2 tablespoons
Place the asparagus and prawns in separate shallow glass and whisk together the mixture with lemon rind, olive oil, and lemon juice. Season with pepper.
Divide the mixture among the dishes.
Cover the bowl and place in the fridge for about 1-4 hours to marinate.
Meanwhile, make basil aioli by combining the mayonnaise, garlic lemon juice and basil in a glass bowl. To get thinner consistency, gradually add about 1-2 tablespoons of cold water, and whisk until smooth. Drain the prawns onto the skewers.
Drain the asparagus and preheat the grill on high.
Grease the prawns and asparagus with olive oil and cook them on a grill until the prawns and asparagus change color and get tender crisp.
Divide the prawn and asparagus skewers as per the number of serving plates. Season with pepper, top with basil aioli and basil leaves to serve.
Strawberry Apple Punch
Punnets fresh strawberries – 2 x 250g
Diet lemonade – 750ml (3 cups)
Unsweetened apple juice – 500ml (2 cups)
Sparkling natural mineral water
Freshly brewed tea
Mint leaves – 1 bunch
Ice – to serve
Place all the ingredients in a jug of a blender and blend.
Strain through a fine sieve into a serving jug.
Serve with ice and a lot of love.