Hy-Vee Dietician Holiday Recipes
Hy-Vee Dietician Holiday Recipies from MIdday News 12/22
Herb Crusted Top Sirloin Roast
1 boneless beef top sirloin steak, cut 2 inches thick (about 2 pounds)
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon coarse salt
1 tablespoon olive oil
1 tablespoon garlic, minced
1 teaspoon coarse black pepper.
1. Heat oven to 425˚F. Combine seasoning ingredients; press evenly into surface of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do NOT add water or cover. Roast in 425˚F oven for 40 to 45 minutes for medium rare doneness.
3. Remove roast when meat thermometer registers 135˚F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10˚F to reach 145˚F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper as desired.
1 can (16 oz) Hy-Vee whole berry cranberry sauce
1 can (8oz) Dole™ crushed pineapple, drained
1 package (16 oz) frozen Hy-Vee strawberries, partially thawed
1/4 tsp apple pie spice
1/2 tsp finely grated orange peel
1/4 c. chopped pecans
1. Pour cranberry sauce into medium bowl.
2. Add pineapple, strawberries, apple pie spice, orange peel and pecans: stir well to mix.
3. Serve immediately or store covered in refrigerator until ready to serve. Delicious served warm or chilled over sliced turkey.
Dietitian's Tip: I substitute fresh whole cranberries instead of canned cranberry sauce and cook according to package directions. I also use fresh strawberries to control the amount of sugar added to my relish. This is great alone or serve with Ritz Brown Sugar and Cinnamon crackers for a delicious appetizer.
Sweet Potatoes and Pears
9 cups cubed peeled sweet potatoes
4 cups water
1 (15 ounce) can pear halves, drained
1/3 cup packed brown sugar
1/4 cup butter, softened
1/4 teaspoon ground cinnamon
1. Place the sweet potatoes in a shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 18-20 minutes or until tender. Drain and place in a large mixing bowl. Add the remaining ingredients; beat until combined.
Dietitian Tip: I substitute low-fat vanilla yogurt in place of the butter and sugar. With the yogurt, pears and sweet potatoes there was no need for extra sugar. A little nutmeg and vanilla will also give the taste of sweetness without the extra calories.
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