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Holiday Creations, From Our Family to Yours

posted Nov 5, 2014, 5:45 AM by   [ updated Nov 4, 2015, 12:46 PM by ]
As the Holiday Season begins, 
I.L. Creations' Registered Dietitians are sharing a few of their favorite holiday recipes. 

Crimson Apple Grog 
Vegan, Fat FreeGood Source of Vitamin C
Free of Common Allergens
Serves ~13, 1 cup portions
2 quarts 100% cranberry juice
1 quart 100% apple juice 
3-5 cinnamon sticks 
3-5 whole cloves 
1 orange, rinsed, sliced into rings with peel on

Combine all ingredients into a large pot or slow cooker.  Heat over low heat (on the stovetop) or on 'low' setting of slow cooker until desired temperature.  Keep warm while serving.  Garnish with additional cinnamon stick or orange slice. Leftovers can be enjoyed reheated or cold.

Submitted by Rachel Griffin, RDN, LDN
"My family enjoys this warm beverage each year at both Thanksgiving and Christmas.  
It's not a holiday until there's grog!"

Nutrition (per 1 cup serving)
110 Calories, Saturated Fat  0g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 26g, Dietary Fiber 0g, Sugars 25g, Protein 0g,Vitamin A 0%, Vitamin C 20%, Calcium 2%, Iron 2%

Dried Cherry & Toasted Pecan Salad w/Maple Dressing

Good Source of Vitamins A & C
Contains Egg, Soy, Nuts
Serves: ~10 1/2 cup portions
For the dressing:
1/4 cup mayonnaise 
1/4 cup maple syrup
3 tablespoons Champagne vinegar or white wine vinegar 
1/2 cup extra virgin olive oil
salt & pepper to taste 

For the salad:
1 bunch red leaf lettuce, torn into bite-sized pieces 
3 cups arugula
3 cups kale, torn into bite-sized pieces 
1/2 cup toasted pecans, chopped, divided 
1/2 cup dried tart cherries, divided 
1 small red onion, thinly sliced 

For the dressing, whisk together mayonnaise, maple syrup, and vinegar in a bowl.  Add the oil gradually, whisking constantly until the mixture is slightly thickened.  Season with salt and pepper.

For the salad, combine the red leaf lettuce, arugula, kale, 1/4 cup of the pecans, 1/4 cup of the dried cherries, and thinly sliced red onion in a large bowl and toss well to mix.  Add the desired amount of dressing (to your liking) and toss well.  Top with remaining pecans and cherries.  Serve immediately. 

Submitted by Danielle Ballantyne, RDN, LDN
Marketing and Nutrition Director 
"This is a recipe from my grandmother's cookbook. We make it every year around the holidays and it always pairs well with the meal. You can even add fresh grapes or pears. It's a very versatile holiday salad. Enjoy!"

Nutrition (per 1/2 cup serving)
240 Calories, Saturated Fat  2.5g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrates 15g, Dietary Fiber 3g, Sugars 9g, Protein 2g,Vitamin A 80%, Vitamin C 45%, Calcium 6%, Iron 6%

Slow Cooked Turkey Breast with Cranberries 
Good Source of Iron
Free of Common Allergens
Serves: ~20, 4 oz portions
1 (5-6 pound) whole turkey breast (make sure it will fit in your slow cooker)
1/2 cup 100% orange juice 
1 (14oz) can whole berry cranberry sauce
1 tablespoon instant minced onion
1 tablespoon dried thyme
1 tablespoon dried sage 
salt & pepper to taste (we used 1 teaspoon each)

1.  Season the turkey breast with onion, thyme, sage, salt & pepper and place in slow cooker. 
2. Combine orange juice and cranberry sauce. 
3. Pour juice/sauce mixture over the turkey.
4. Place lid on slow cooker and cook on low for 8-9 hours or on high for 4-5 hours, or, until a meat thermometer reads 180 degrees Fahrenheit. 
5. Remove from slow cooker and let rest on serving platter for ~5 minutes before slicing and enjoying. 

Submitted by Rachel Griffin, RDN, LDN
"This recipe is perfect for smaller gatherings or if you don't want to cook a whole turkey. My mom used to make this year-round, when we needed some comfort and joy.  By using your slow cooker, your house will smell wonderful and you will have more time to enjoy the company of your guests."

Nutrition (per ~4oz serving)
140 Calories , Saturated Fat  0g, Cholesterol 95mg, Sodium 150mg, Total Carbohydrates 7g, Dietary Fiber 0g, Sugars 5g, Protein 35g,Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 10%

Mashed Turnips with Bacon
Good Source of Vitamin C
May contain Soy, Dairy
Serves: ~10-12, 1/2 cup portions
2 pounds turnips, peeled, cubed 
2 tablespoons butter or margarine 
1/2 teaspoon salt, or to taste 
1 teaspoon ground black pepper, or to taste 
1 teaspoon garlic powder, or to taste 
1/2 pound bacon
2 tablespoons bacon grease

1. Bring a large pot of water to a boil.  Add turnips and cook until tender.  Drain, then mash with butter or margarine, salt, black pepper, and garlic powder. 
2. In a medium skillet, cook bacon until crisp.  Remove from skillet and crumble.  Drain all but ~2 tablespoons of the grease from the pan.  
3. Add mashed turnip mixture and crumbled bacon back into the skillet with the bacon grease.  Mix and heat to desired temperature before serving. 

Submitted by Susan McGowan, RDN, LDN
Nutrition and Marketing Coordinator
"My mom makes this every year for Thanksgiving and it's awesome.  This is the only time of the year that we usually have this dish, so it is definitely a seasonal treat"

Nutrition (per ~1/2 cup serving)
90 Calories , Saturated Fat  2.5g, Cholesterol 10mg, Sodium 260mg, Total Carbohydrates 4g, Dietary Fiber 2g, Sugars 2g, Protein 3g,Vitamin A 2%, Vitamin C 15%, Calcium 2%, Iron 2%