Healthy Dinner Ideas for the Holidays

An Elegant Healthy Dinner Menu:
Assorted TartineQuick Coq Au VinRoasted Broccoli and Cherry TomatoesCreamy Mashed PotatoesSugar-and-Spice Roasted SquashPomegranate Poached PearsHere are the dinner recipes for this menu. Coq Au Vin and Pomegranate Poached Pears can be made a few days in advance, and the broccoli and squash can be cut-up ahead of time. The broccoli can be put into the oven during the last 15 minutes before the roasted squash is done (it will only take a few more minutes before the broccoli is done).

Quick Coq Au VinAdapted from Bon Appetit, October 2010. Traditionally, chicken on the bone is used, and Coq Au Vin is served with braised onions and sautéed mushrooms. In this recipe, using boneless chicken breasts and cooking the shallots and mushrooms directly in the braising liquid saves time. I substituted organic, uncured turkey bacon (no antibiotics, nitrites, nitrates, or saturated fat) for pork bacon, so the dish had a nice smoky flavor without the fat. For deeper flavor, I browned the chicken well, and then braised it in the mushroom wine sauce, adding thyme and tomato paste, which are traditionally used in Coq Au Vin.

Printable Recipe
4 skinless boneless chicken breast halves
4 slices turkey bacon, uncured, without nitrates
2 tablespoons olive oil
8 ounces crimini mushrooms, sliced
8 shallots, peeled, halved
2 garlic cloves, crushed
1 ½ cups dry red wine
1 ½ cups low sodium chicken broth
½ bunch fresh thyme
1 tablespoon tomato paste
3 tablespoons fresh parsley, chopped, divided
4 teaspoons flour

Season chicken breasts with salt and pepper on both sides. Set aside.

Saute bacon in large skillet over medium heat until lightly browned, about 3-4 minutes. Transfer to a bowl.

Add olive oil to pan, place chicken pieces in a single layer. Saute until nicely browned on both sides, about 3-4 minutes per side; transfer to a plate and cover to keep warm.

Season generously with salt and pepper and brown well for deeper flavor
Add mushrooms, shallots and garlic to skillet; sauté until brown, about 4 minutes.

Saute Shallots and Mushrooms Until Nicely BrownedAdd wine, 1 ¼ cups broth, bacon, thyme, tomato paste and 1 tablespoon parsley. Bring to a boil, stirring occasionally. Add chicken pieces, bring to a simmer, then lower heat and cook, covered, for 15 minutes.

Meanwhile, mix four with ¼ cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3-4 minutes. Season to taste with salt and pepper. Arrange chicken on platter; spoon sauce over chicken and garnish with parsley.

Serves 4.

Roasted Broccoli with Cherry Tomatoes
Roasting vegetables brings out their sweetness, even in stronger tasting vegetables like broccoli. I?ve also made this dish using half broccoli and half cauliflower. Herbes de Provence complements the tomatoes nicely. Feel free to substitute your favorite herb mix (Italian herbs, Fines Herbes, or Greek seasoning would all be nice).
Printable Recipe
6 cups broccoli florets
1 pint cherry tomatoes
2 shallots, chopped
6 cloves garlic cloves, smashed
4 tablespoons extra virgin olive oil
1 teaspoon Herbes de Provence
salt and pepper, to taste

Preheat oven to 450 degrees. In a large bowl, toss broccoli, tomatoes, shallots, garlic, olive oil, Herbes de Provence, salt and pepper until evenly coated with oil and spices.

Spread vegetables in a single layer onto a parchment paper lined baking sheet. Roast for 10 minutes, then toss vegetables around. Roast 10 more minutes, until just tender, but still with some crunch.

Serves 4-6.

Sugar-and-Spice Roasted Winter SquashAdapted from Food and Wine Magazine, November 2010. I reduced the amount of coconut milk in half (and used light coconut milk) and substituted maple syrup for the brown sugar (a refined sugar) called for in the original recipe.