Your Healthy Holiday Handbook

30 PARTY-PERFECT RECIPES, HEALTHY HOLIDAY TIPS & MORE

RECIPES BY ©COPYRIGHT 2014 ALL RIGHTS RESERVED.

This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher. Celebrate the holidays with...

With the hustle and bustle of the holidays upon us, we want to make cooking easier and help take the work out of logging your meals. This healthy holiday handbook, filled with 30 party-perfect Log It Now recipes and a sprinkling of tips to help keep you on track, is our gift to you this season.

These reader-favorite holiday recipes from our friends at Cooking Light are both easy to navigate (just skim each recipe’s blueprint before starting) and can be added to your food diary with the click ICON LEGEND of a button. Hitting the Log It button beneath each image will enable you to easily save it into your SERVES SERVING SIZE food diary for the day or add it to your recipe box for later. As you’ll see, this new feature is usable sitewide at MyRecipes, which offers thousands of TOTAL TIME LOW CARB recipes from great publications like Cooking Light, Real Simple, Food & Wine, Health and more. VEGETARIAN LOW SODIUM We hope you enjoy this healthy holiday handbook

VEGAN KID FRIENDLY and our new Log It button. Happy holidays from our MyFitnessPal family to yours!

HIGH-FIBER HIGH PROTEIN Elle Penner, MPH RD MyFitnessPal Registered Dietitian DAIRY FREE GLUTEN FREE Food & Nutrition Editor

Find more low-calorie recipes from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Now MyFitnessPal users can log meals directly from the Cooking Light Diet. Learn more at CookingLightDiet.com.

3 30 HEALTHY LOG IT NOW RECIPES myfitnesspal Log It Now Holiday Recipes TABLE OF CONTENTS 6 STRATEGIES FOR A HEALTHIER HOLIDAY MEAL 5 VISUAL GUIDE: A BALANCED HOLIDAY PLATE 6 7 TIPS FOR A MORE HEALTHFUL HOLIDAY SEASON 7 RECIPES 8 Party Platter Apps 8 Fig and Goat Cheese Bruschetta 9 Brie with Jeweled Fruit Compote 10 Lemon-Tarragon Crab Cakes 11 Caramelized Onion, Gruyère, and Bacon Spread 12 Creamed Spinach Phyllo Cups 13 Sweet & Sour Meatballs 14 Main Dishes 15 Roasted Turkey with Rosemary-Garlic Butter Rub and Pan Gravy 16 Beef Filets with Pomegranate-Pinot Sauce 17 Butternut Squash, Caramelized Onion, and Spinach Lasagna 18 Easy Braised Brisket 19 Baked Salmon with Dill 20 Bourbon & Orange-Glazed Ham 21 Simple Sides 22 Basic Cranberry Sauce 23 Brussels Sprouts Gratin 24 Fontal Polenta with Mushroom Saute 25 Sherried Green Beans and Mushrooms 26 Wild Rice with Roasted Chestnuts and Cranberries 27 Creamy Pumpkin Red Pepper Soup 28 Cocktails & Mocktails 29 Sparkling Cranberry Blush 30 Easy Eggnog 31 Lemon Gin Sparkling Cocktails 32 Whiskey Sour Punch 33 Barcelona Hot Chocolate 34 Hot Mulled Cider 35 Desserts 36 Hot Chocolate Fudge Cakes 37 Pumpkin Pound Cake with Buttermilk Glaze 38 Spiced Apple Two Bite Tarts 39 Monkey Bread 40 Cranberry Almond Bark 41 Chocolate-Cherry Cookies 42

4 30 HEALTHY LOG IT NOW RECIPES myfitnesspal 6 Strategies for a HEALTHIER HOLIDAY MEAL

Food is undeniably at the heart of holiday celebrations. Whether it’s deep fried turkey, green bean casserole or grandma’s classic pumpkin pie–there is no reason why you can’t, and shouldn’t, enjoy your favorite holiday treats.

It is possible to take pleasure in a meal that leaves you plenty full and completely satisfied without feeling overly stuffed or regretful–it just means being more mindful of what and how much goes onto the plate.

To build a healthier holiday plate, here are some tenets you can take to the table this year:

1. Gravitate towards the green sides. You’ll want to fill up half your plate with vegetables, which are lower in calories and higher in fiber. Raw salads or vegetables that are roasted, baked, sautéed, stir-fried or steamed will be your best bet.

2. Limit starchy sides to a quarter of your plate or about the size of your balled fist. Starches can be dinner rolls, pasta, rice and of course, mashed potatoes.

3. Leave one quarter of your plate for lean protein. Slice yourself a 3-ounce serving (about the size of your palm) of lean turkey/chicken breast, low sodium ham, beef tenderloin, fish and so forth.

4. Ease up on sauces and spreads like cranberry sauce and gravy because they’re usually high in sugar and fat. Aim for 2-3 tablespoons with each tablespoon being about the size of your thumb.

5. Get a small slice of dessert and don’t look back for seconds. Instead, mindfully savor each bite of pumpkin pie or mini tartlet by chewing slowly and really tasting your food. If you must fork an extra slice of pie, focus on forking half that amount before coming back for more.

6. Fill up on low- or no-calorie beverages like water or tea. If you make merry with alcohol try and keep it to 1 to 2 drinks per party, and hydrate with water between drinks.

5 30 HEALTHY LOG IT NOW RECIPES myfitnesspal A Visual Guide to a HEALTHIER HOLIDAY PLATE

Leave one-quarter of the plate for for carbs.

Mashed Sweet Potatoes 1/4 cup = 120 calories

Savory Stuffing 1/4 cup = 65 calories

Go heavy on the green sides, particularly roasted or steamed veggies!

Roasted Brussels Sprouts 1 cup = 100 calories

Go easy on sauces & spreads.

Cranberry Sauce 2 tablespoons = 50 calories

Fill one-quarter of the plate with lean protein.

Roasted Turkey Breast 4 ounces = 215 calories

6 30 HEALTHY LOG IT NOW RECIPES myfitnesspal 7 Tips for a More HEALTHFUL HOLIDAY SEASON

The holidays are brief, so we should 4. Sign up for a holiday race. overindulge at a holiday feast, simply certainly enjoy them, but part of that Signing up for a Turkey Trot, Jingle hold off on eating until you truly feel enjoyment should come from making Bell Jog or Polar Bear Plunge can be hungry again. Don’t eat just because ourselves and our health a priority a great motivator to keep active this there’s only one slice of pie left on too. To help us all get through the season. Encourage your friends and the table, or because your Christmas next couple of months, here are family members for more fun and brunch begins at 10 a.m., sharp. If some tips for a happy and healthy added support along the way! you’re not hungry, sip on some tea holiday season: or coffee while everyone else digs in, 5. Earn your treats before you and make yourself a small plate for 1. Consider a weight neutral indulge. Eat healthfully the day later. It’ll be there when your tummy holiday. Give yourself permission to before heading out to that holiday grumbles! put weight loss on the back burner party or work up a sweat before during the holidays. Instead, aim to sitting down to a big holiday meal. 7. Focus on food & fitness Monday maintain your current weight and You’ll enjoy what you eat even more through Friday. You’re probably enjoy the bump in calories over the if you know you’ve earned it! already on a schedule during the next couple of months. You’ll get week so build healthy meals and through the holidays without feeling 6. Hone in on your hunger cues. workouts into your usual weekday deprived and can pick back up on Our bodies have an amazing routine. This will give you a little losing weight in January. ability to regulate food intake, if extra wiggle room for weekend we actually listen to them! If you festivities! 2. Plan 1 active outing for every holiday celebration. Each time you add a holiday party to your calendar, pencil an active outing into your schedule as well. Participate in a holiday race, coordinate a family hike or sign up for a group fitness class with a friend before the party begins!

3. Make sure yule log! The abundance of tempting holiday party hors d’oeuvres, desserts and cocktails can make food logging feel a little more burdensome this time of year. Trust us though–taking the extra minute to track those holiday treats will keep you accountable and help you stay on top of your health.

7 30 HEALTHY LOG IT NOW RECIPES myfitnesspal Party Platter Apps 9

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES and store intherefrigerator. Thenassemble Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate 19g Protein 4g Total fat 30 HEALTHY LOG ITNOW RECIPES Prepare figjamupto3 daysinadvance Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE bruschetta justbefore serving.

© Photo Randy Mayor; Styling Leigh Mayor;© Photo Styling Ann Randy Ross PREP POINTER 147mg 16mg 13mg 131 6% 3% 4% 2% 9g 2g 0g 0g 2g 4g • • • INGREDIENTS 4. 3. 2. 1. INSTRUCTIONS • • • • • • • you‘ll haveextrajamforbreakfast thenextday! sets yourguestsbacklessthan150calories.Plus, a perfectlead-inforyourholidaymealbecauseit and creamy goatcheese.Thiscrunchyappetizeris Turn boringbruschettaonitsheadwithfigjam CHEESE BRUSCHETTA FIG ANDGOAT 1/3 cupcoarselychoppedorangesections 1/3 cupsugar ounces) 1 1/4cupschoppeddriedMissionfigs(about9 Serve warm. Broil 2minutesoruntilnutsbegintobrown. evenly withwalnuts. Arrange bruschettaonabakingsheet;sprinkle mixture and11/2teaspoonsgoatcheese. Top eachbread slicewith11/2teaspoonsfig Preheat broiler. temperature. thickens. Removefrom heat;cooltoroom Uncover andcook5minutesoruntilmixture and simmer10minutesoruntilfigsare tender. saucepan; bringtoaboil.Cover, reduce heat, Combine first7ingredients inasmall 5 teaspoonsfinelychoppedwalnuts 1 1/4cups(10ounces)crumbledgoatcheese baguette, toasted(about8ounces) 40 (1/2-inch-thick)slicesFrench bread 1/4 teaspoonfreshly ground blackpepper 1/2 teaspoonchoppedfresh rosemary 1/3 cupfresh orangejuice(about1orange) 1 teaspoongratedorangerind 20 SERVINGS 2BRUSCHETTAS 35 MIN myfitnesspal

BRIE WITH JEWELED FRUIT COMPOTE This lovely appetizer is about as quick and easy as it gets (and as tasty, too). You don‘t even need to let the cheese come to room temperature first because the warm fruit that goes on top will soften it up. Serve with crostini or crackers for a little added crunch!

16 SERVINGS 6 MIN

1/2 OUNCE BRIE + 1 TABLESPOON COMPOTE

© Photo Johnny Miller; Styling Sarah Smart INGREDIENTS • 1/4 cup dried tart cherries • 1/4 cup dried apricots, sliced Log It CLICK TO LOG THIS RECIPE • 1/4 cup golden raisins • 2 tablespoons brown sugar CALORIES 90 • 3 tablespoons brandy (certified gluten-free if Total Fat 4g necessary) Saturated fat 0g • 2 tablespoons water Monounsaturated fat 1g • 1 tablespoon fresh lemon juice Polyunsaturated fat 0g • 1 teaspoon whole-grain mustard (certified Protein 3g gluten-free if necessary) • 3/4 teaspoon chopped fresh rosemary Carbohydrate 9g • 1/8 teaspoon freshly ground black pepper Fiber 1g • Dash of kosher salt Sugars 8g • 6 small dried figs, quartered Cholesterol 14mg • 1 (8-ounce) wheel Brie cheese (certified gluten- Iron 2% free if necessary Sodium 102mg NUTRITIONAL INFO Calcium 4% INSTRUCTIONS Potassium 95mg Vitamin A 5% 1. Combine all ingredients except cheese in a Vitamin C 1% medium microwave-safe bowl. Microwave at HIGH 2 minutes. Stir mixture; microwave at HIGH 1 minute or until bubbly. 2. Serve warm fruit over Brie.

FRESH OUT OF FRESH ROSEMARY? Here‘s a rule of thumb: 1 tablespoon fresh herbs = 1 teaspoon of dried BLUEPRNTS

10 30 HEALTHY LOG IT NOW RECIPES myfitnesspal 11

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES using a1/3cupmeasure toportionoutyour Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES If youdon‘thavetarragon, sub-incrushed Servingacrowd? Maketwiceasmanyby © Photo Johnny Autry; Styling Cindy Bar, Styling © Photo Johnny Autry; LindseyLower Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE

fennel seedsinstead. PREP POINTERS SIMPLE SUB-IN crab cakes. 789mg 113mg 39mg 14% 11% 219 18g 20g 8% 4% 2g 1g 0g 2g 3g 7g • • • • • • • INGREDIENTS 2. 1. INSTRUCTIONS • • • • • • • this recipe pairsgreat withcrabmeat. is toohumdrum.Theaniseflavoroftarragonin cakes provide varietyifyou’re feelingyourholiday Quick-cooking andlightlemon-tarragoncrab CAKES CRAB LEMON-TARRAGON 1 teaspoonchoppedfresh tarragon 2 tablespoonsfresh lemonjuice 1 1/2teaspoonsgratedlemonrind 2 tablespoonsunsaltedbutter, melted 1/4 cupchoppedgreen onions 1/4 cupmincedshallots 1 1/4cupsfresh breadcrumbs, toasted procedure withremaining 3crab cakes. crab cakesfrom pan;keepwarm.Repeat lightly browned andheatedthrough. Remove to pan;cook4minutesoneachsideoruntil Add oiltopan;swirlcoat.3crabcakes Heat anonstickskilletovermedium-highheat. each intoa1/2-inch-thickpatty equal portions(about2/3cupeach),shaping bowl. Toss gently. Dividecrabmixture into6 Combine allingredients exceptoliveoilina 1 teaspoonoliveoil 1 large eggwhite,lightlybeaten 1 large egg,lightlybeaten 1 poundlumpcrabmeat,shellpiecesremoved 1/8 teaspoonground red pepper 1/4 teaspoonfreshly ground blackpepper 1/4 teaspoonkoshersalt 6 SERVINGS 1 CRABCAKE myfitnesspal 25 MIN CARAMELIZED ONION, GRUYÈRE AND BACON SPREAD

Looking for a sweet and savory spread? This recipe combines caramelized onion, Gruyère cheese and bacon. Its savory flavor pairs perfectly with crackers, bread slices, or crunchy veggies for gluten-free guests.

8 SERVINGS 3 TABLESPOONS 65 MIN

INGREDIENTS • Cooking spray • 3 1/2 cups chopped onion © Photo John Autry • 2 ounces Gruyère cheese, shredded and divided • 2 tablespoons chopped fresh chives, divided Log It CLICK TO LOG THIS RECIPE • 1/3 cup canola mayonnaise • 1/3 cup fat-free sour cream CALORIES 107 • 1/4 teaspoon salt Total fat 6g • 1/4 teaspoon black pepper Saturated fat 0g • 3 bacon slices, cooked and crumbled Monounsaturated fat 3g Polyunsaturated fat 1g INSTRUCTIONS Protein 4g Carbohydrate 7g 1. Preheat oven to 425°F. Fiber 1g 2. Heat a large cast-iron skillet over medium- Sugars 4g high heat. Coat pan lightly with cooking spray. Add onion to pan; sauté 5 minutes, Cholesterol 11mg stirring frequently. Reduce heat to low; cook Iron 1% 20 minutes or until golden brown, stirring Sodium 262mg

NUTRITIONAL INFO occasionally. Cool slightly. Calcium 11% 3. Reserve 2 tablespoons cheese. Combine Potassium 124mg remaining cheese, caramelized onion, Vitamin A 3% 1 tablespoon chives, and the remaining Vitamin C 9% ingredients in a medium bowl. Transfer the mixture to a 1-quart glass or ceramic baking WHILE OVEN PREHEATS, dish coated lightly with cooking spray. Sprinkle saute onions and combine remaining ingredients with reserved 2 tablespoons cheese. for the spread. 4. Bake at 425°F for 20 minutes or until browned WHILE SPREAD BAKES, and bubbly. Sprinkle with remaining 1 prepare your bread and crackers for the tablespoon chives. spreading.

SIMPLE SUB-IN BLUEPRNTS Can’t find Gruyère? Use raclette, fontina, or Swiss cheese.

12 30 HEALTHY LOG IT NOW RECIPES myfitnesspal 13

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES ahead oftime andsqueezeoutexcess liquid. Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES If youwanttousefrozen spinachthawit Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE WHILE PHYLLOSHELLBAKES, WHILE OVENPREHEATS,

prepare phylloshells. cook spinachfilling. © Photo Johnny Miller; Styling Sarah Smart © Photo Styling Johnny Miller; PREP POINTER 194mg 201mg 9mg 16% 66% 116 10g 6% 7% 0g 1g 3g 1g 1g 2g 7g

• • • • INGREDIENTS 5. 4. 3. 2. 1. INSTRUCTIONS • • • • • being filled. Toasting thephyllocupskeepsthemcrispafter as doesbaggedbabyspinach(ratherthanfrozen). appetizer. Frozen phylloshellsspeedprep time, Turn abelovedsidedishintobite-sizedsavory PHYLLO CUPS CREAMED SPINACH 2 teaspoonsmincedfresh garlic 1 tablespooncanolaoil Cooking spray 30 miniphylloshells(suchasAthens) golden brown. Bake untilcheesemelts andphyllocupsare alight each shell.Top evenly withParmigiano-Reggiano. Spoon about1tablespoonspinachmixture into thoroughly heated.Removepanfrom heat. cook 1minuteoruntilcheesemeltsandsauce is salt; tosswell.Stirincream andcream cheese; tossing frequently. Sprinklespinachmixture with remaining spinachtopanandcookuntilwilted, or untilspinachwilts,tossingfrequently. Add half ofchoppedspinachtopanandcook2minutes fragrant butnotbrowned, stirringfrequently. Add swirl tocoat.Addgarlic;cook1minuteoruntil Heat alarge skilletovermedium heat.Addoil; browned andverycrisp. spray. Bakeat425°Ffor4minutesoruntillightly lined bakingsheet.Lightlycoatshellswithcooking Arrange phylloshellsinasinglelayeronfoil- Preheat ovento425°F. shaved 1/2 ounceParmigiano-Reggianocheese,verythinly 3 ounces1/3-less-fatcream cheese 2 tablespoonswhippingcream 1/4 teaspoonsalt 2 (6-ounce)bagsbabyspinach,coarselychopped 3 FILLED CUPS 10 SERVINGS 30 MIN myfitnesspal 14

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Look forsweetchilisauce ontheethnicaisle Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES at mostsupermarkets,or in Asiangrocery Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE make thesaucemixture andprep the WHILE OVENPREHEATS,

PREP POINTER meatballs. stores. © Photo Oxmoor House 243mg 19mg 30mg 106 12g 2% 1% 0% 0% 3g 0g 4g 1g 1g 2g 4g • • INGREDIENTS 4. 3. 2. 1. INSTRUCTIONS • • • • • flavor withlesssodiumandsaturatedfat. and lower-sodium soysaucedeliverstremendous a saucystarterforyourparty. Thedarksesameoil This sweetandsourmeatballrecipe willmakefor MEATBALLS SWEET &SOUR 1/4 cuplower-sodium soysauce,divided (certified gluten-free ifnecessary) 1/4 cupbottledsweetchilisauce,divided Serve meatballswithdippingsauce. Remove from ovenandletstand5minutes. Bake at450°Ffor10minutesoruntildone. meatballs inasinglelayeronjelly-roll pan. mixture into24(1-inch)meatballs.Arrange beef, stirringgentlytocombine.Shapemeat shallots, andgarlicinamediumbowl.Add tablespoons soysauce,1tablespoonoil, Combine 3tablespoonschilisauce,2 green onionsinasmallbowl.Setaside. tablespoons soysauce,1/2teaspoonoil,and Combine 1tablespoonchilisauce,2 Preheat ovento450°F. 1 poundleanground sirloin 3 large garliccloves,minced 3 tablespoonsmincedshallots 1 tablespoonthinlyslicedgreen onions (certified gluten-free ifnecessary) 3 1/2teaspoonsdarksesameoil,divided (certified gluten-free ifnecessary) 3MEATBALLS + 1 1/2 TEASPOONSSAUCE 8 SERVINGS 28 MIN myfitnesspal

Main Dishes ROASTED TURKEY WITH ROSEMARY- GARLIC BUTTER RUB AND PAN GRAVY

Need a reliable and fast roasted turkey recipe to impress your guests? This recipe for rosemary-garlic roasted turkey features a homemade gravy prepared from the drippings. You can have a Thanksgiving main done in under 3 hours!

12 SERVINGS 2 HOURS, 15 MINUTES

6 OUNCES TURKEY + 1/4 CUP GRAVY

© Photo Charles Masters INGREDIENTS • 1 (12-pound) fresh or frozen turkey, thawed • 1/4 cup butter, softened • 1 tablespoon chopped fresh rosemary, divided Log It CLICK TO LOG THIS RECIPE • 1 1/4 teaspoons salt, divided • 1/2 teaspoon freshly ground black pepper, divided • 1/2 teaspoon ground coriander CALORIES 334 • 4 garlic cloves, minced • 2 carrots, coarsely chopped (1 1/4 cups) Total fat 11g • 2 celery stalks, coarsely chopped (about 1 cup) • 1 medium onion, coarsely chopped (about 2 1/2 cups) Saturated fat 5g • Cooking spray Monunsaturated fat 1g • 3 cups fat-free, lower-sodium chicken broth, divided • 3 tablespoons all-purpose flour Polyunsaturated fat 2g • 3 tablespoons water Protein 52g INSTRUCTIONS Carbohydrate 4g 1. Preheat oven to 425°F. Fiber 1g 2. Remove giblets and neck from turkey; discard liver. Reserve neck and giblets. Pat dry. Trim excess fat. Starting at neck cavity, loosen Sugars 2g skin from breast and drumsticks by inserting fingers, gently pushing Cholesterol 162mg between skin and meat. Lift wing tips up and over back; tuck under turkey. Iron 21% 3. Combine butter, 2 teaspoons rosemary, 1 teaspoon salt, 1/4 teaspoon pepper, coriander, and garlic in a small bowl. Rub butter mixture under Sodium 565mg

NUTRITIONAL INFO loosened skin and over breasts and drumsticks. Tie legs together with Calcium 5% kitchen string. Place remaining 1 teaspoon rosemary, reserved giblets, neck, carrots, celery, and onion in the bottom of a large roasting pan Potassium 764mg coated with cooking spray. Add 1/2 cup broth. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at Vitamin A 29% 425°F for 30 minutes. Vitamin C 4% 4. Reduce oven temperature to 325°F (do not remove turkey from oven). Add 1/2 cup broth to pan. Bake an additional 30 minutes. Rotate pan in oven; bake an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165°F. Remove from oven; let stand WHILE OVEN PREHEATS, on a cutting board for 30 minutes. Discard skin. prepare the turkey and turkey rub. 5. Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings into bag; let stand 10 minutes. Discard solids. Seal bag; snip off 1 bottom corner of bag. Drain pan drippings into a medium WHILE TURKEY IS ROASTING, saucepan, stopping before fat layer reaches the opening. Add make the pan gravy. remaining 2 cups broth to pan; bring to a boil. Combine 3 tablespoons flour and 3 tablespoons water in a small bowl, stirring with a whisk until smooth. Stir the flour mixture into broth mixture, PREP POINTER and boil 1 minute or until thickened, stirring constantly.

BLUEPRNTS If using frozen turkey, thaw in the fridge and Stir in remaining 1/4 teaspoon salt and remaining 1/4 allow 24 hours for every 4 to 5 pounds. teaspoon pepper. Serve gravy with turkey.

16 30 HEALTHY LOG IT NOW RECIPES myfitnesspal BEEF FILETS WITH POMEGRANATE- PINOT SAUCE

This 5-star recipe gives you rich and elegant flavors in just 20 minutes and is suitable for four of your VIP guests! Serve alongside roasted potatoes and a glass of wine for a complete fancy feast.

4 SERVINGS 20 MIN

1 STEAK + 2 TEASPOONS SAUCE

© Photo John Autry; Styling Cindy Barr INGREDIENTS • 4 (4-ounce) beef tenderloin steaks, trimmed • 3/8 teaspoon salt Log It CLICK TO LOG THIS RECIPE • 1/2 teaspoon freshly ground black pepper, divided CALORIES 236 • Cooking spray Total fat 11g • 1 tablespoon minced shallots Saturated fat 5g • 1/3 cup pinot noir or burgundy wine Monounsaturated fat 0g • 1/3 cup pomegranate juice Polyunsaturated fat 0g • 1/3 cup fat-free, lower-sodium beef broth Protein 25g • 1 thyme sprig • 1 1/2 tablespoons chilled butter, cut into small Carbohydrate 4g pieces Fiber 0g Sugars 3g Cholesterol 84mg INSTRUCTIONS Iron 13% 1. Heat a large heavy skillet over medium-high Sodium 333mg

NUTRITIONAL INFO heat. Sprinkle steaks evenly with salt and Calcium 3% 1/4 teaspoon pepper. Coat pan with cooking Potassium 485mg spray. Add steaks to pan; cook 3 minutes on Vitamin A 4% each side or until desired degree of doneness. Vitamin C 1% Remove steaks from pan; keep warm. 2. Add shallots to pan; sauté 30 seconds. Add WHILE SKILLET HEATS, remaining 1/4 teaspoon pepper, wine, juice, sprinkle the steaks with seasoning. broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about WHEN STEAK IS DONE COOKING, 3 tablespoons. Remove from heat; discard prepare the pomegranate-pinot sauce. thyme sprig. Add butter to sauce, stirring until PREP POINTER butter melts. Serve sauce with steaks. Pomegranate seeds make a pretty garnish. BLUEPRNTS Look for convenient, ready-to-eat seeds in the refrigerated produce section.

17 30 HEALTHY LOG IT NOW RECIPES myfitnesspal BUTTERNUT SQUASH, CARAMELIZED ONION, AND SPINACH LASAGNA

Looking for a vegetarian main to please meat- free palates? This recipe for butternut squash and spinach lasagna can be whipped up in 2 hours and delivers plenty of fiber, protein and important vitamins A and C.

8 SERVINGS 1 PIECE 2 HOURS

INGREDIENTS

• 6 cups (1/2-inch) cubed peeled butternut squash • 2 tablespoons extra-virgin olive oil, divided • 2 tablespoons chopped fresh sage © Photo John Autry; Styling Cindy Barr • 12 garlic cloves, unpeeled (about 1 head) • 1 teaspoon kosher salt, divided • 1/2 teaspoon black pepper • Cooking spray Log It CLICK TO LOG THIS RECIPE • 1 large onion, vertically sliced • 2 tablespoons water • 2 (9-ounce) packages fresh spinach • 5 cups 1% low-fat milk, divided CALORIES 351 • 1 bay leaf Total fat 13g • 1 thyme sprig • 5 tablespoons all-purpose flour Saturated fat 1g • 1 1/2 cups (6 ounces) shredded fontina cheese, divided • 3/8 teaspoon ground red pepper Monounsaturated fat 3g • 1/4 teaspoon grated whole nutmeg Polyunsaturated fat 1g • 9 no-boil lasagna noodles

Protein 19g INSTRUCTIONS Carbohydrate 46g 1. Preheat oven to 425°F. Fiber 5g 2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a Sugars 13g baking sheet coated with cooking spray. Bake at 425°F for 30 minutes or Cholesterol 30mg until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork. Iron 21% 3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; Sodium 418mg continue cooking for 20 minutes or until golden brown, stirring frequently. NUTRITIONAL INFO Calcium 54% Place onion in a bowl. 4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to Potassium 1104mg high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions. Vitamin A 355% 5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over Vitamin C 74% medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg. 6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic SIMPLE SUB-IN baking dish coated with cooking spray. Arrange 3 noodles over milk Don’t have fontina cheese? Try using Gruyere, mixture; top with half of squash mixture, half of spinach mixture, and 3/4 emmental or provolone cheese. cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. 7. Bake at 425°F for 30 minutes, and remove from oven.

BLUEPRNTS Sprinkle with remaining 1/4 cup cheese. 8. Preheat broiler. 9. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

18 30 HEALTHY LOG IT NOW RECIPES myfitnesspal 19

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES This dishreheats beautifully—andmayeven Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES Want togetthecooking outoftheway? Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE be betterthesecondday.

PREP POINTER © Photo John Autry; Styling Cindy Barr Styling © Photo JohnAutry; 470mg 216mg 88mg 11% 16% 244 30g 11g 5% 2% 2g 1g 4g 0g 5g 0g • • • • INGREDIENTS 5. 4. 3. 2. 1. INSTRUCTIONS • chances are they’lldisappearbefore thathappens. main willreheat beautifullyforasecondmealbut just fiveingredients! Thisscrumptiousmeaty Make lip-smacking,pull-apartbeefbrisketwith BRISKET EASY BRAISED 1/3 cupchoppedpittedkalamataolives 1 teaspoondriedoregano 1 1/2cupschoppedonion 1 (21/2-pound)beefbrisket,trimmed medium-low heat30minutes. brisket slicestopan.Coverandcookover Cut brisketagainstgrainintothinslices;return Remove brisketfrom pan.Letstand5minutes. olives andtomatoes;covercook1hour. Cover; reduce heat,andsimmer2hours.Add Return briskettopan;add1/2cupwater. minutes. Add onionandoregano topan;sauté3 Remove brisketfrom pan. to pan;cook10minutes,browning onallsides. heat. Coatpanwithcookingspray. Addbrisket Heat alarge Dutchovenovermedium-high and 1/4teaspoonfreshly ground blackpepper. Sprinkle brisketevenlywith3/4teaspoonsalt (certified gluten-free ifnecessary) 1 (14.5-ounce)candicedtomatoes,undrained 3 1/2 OUNCES BRISKET + 1/3 CUP SAUCE 8 SERVINGS 4 HOURS myfitnesspal

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BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE prepare andseasonfish forbaking. cut lemonwedgesforserving. WHILE OVENPREHEATS, WHILEFISHISBAKING, © Photo Johnny Miller; Styling Heather© Photo Chontos Styling Johnny Miller;

845mg 215mg 94mg 251 34g 12g 6% 1% 2% 8% 0g 0g 1g 4g 4g 2g • • • • INGREDIENTS 3. 2. 1. INSTRUCTIONS • • enough flavortoaddinterest toplainbakedfish. combination offresh dillandlemonlendjust easy andfresh dinnerpartymain.Thedelicate Try thisbakedsalmonanddillrecipe foran WITH DILL BAKED SALMON 1/2 teaspoonkoshersalt 1 1/2tablespoonsfinelychoppedfresh dill Cooking spray 4 (6-ounce)salmonfillets(about1inchthick) wedges. desired degree ofdoneness.Servewithlemon flakes easilywhentestedwithaforkoruntil Bake at350°Ffor10minutesoruntilfish spray. Sprinklefish withdill,salt,andpepper. cooking spray;lightlycoatfishwith Place fishonabakingsheetlightlycoatedwith Preheat ovento350°F. 4 lemonwedges 1/8 teaspoonfreshly ground blackpepper 1 +FILLET 1LEMON WEDGE 4 SERVINGS 30 MIN myfitnesspal BOURBON & ORANGE-GLAZED HAM

Ham up your holiday table with this gorgeous recipe for bourbon and orange-glazed ham. It makes for a carve-able centerpiece that will serve a large crowd.

UP TO 34 SERVINGS 3 HOURS, 30 MIN

3 OUNCES

INGREDIENTS • 1 (8 1/2-pound) 33%-less-sodium smoked, fully cooked © Photo Anna Williams ham • 8 cups apple cider • 2 cups fresh orange juice (about 8 medium oranges) Log It • 3/4 cup bourbon (certified gluten-free if necessary) CLICK TO LOG THIS RECIPE • 1/2 cup sorghum (certified gluten-free if necessary) • 4 black peppercorns CALORIES 157 • 1 bay leaf • 1/4 teaspoon salt Total fat 2g • Cooking spray Saturated fat 0g • 1 cup water Monounsaturated fat 0g Polyunsaturated fat 0g INSTRUCTIONS Protein 20g OVERNIGHT ALERT! Carbohydrate 15g 1. Place ham in a large stockpot; add cider and enough Fiber 0g water to cover ham. Bring to a simmer; simmer 30 Cholesterol 20mg minutes. Discard cider mixture; cool ham for 20 minutes. 2. Cover and chill ham 8 hours. Trim rind and most of fat, Iron 1% leaving a 1/4-inch layer of fat. Score outside of ham in a Sodium 664mg diamond pattern. Calcium 0% NUTRITIONAL INFO THE NEXT DAY Potassium 71mg 3. Preheat oven to 350°F. Vitamin A 1% 4. Combine juice, bourbon, sorghum, peppercorns, and Vitamin C 14% bay leaf in a saucepan; bring to a boil. Reduce heat; simmer until reduced to 1 1/2 cups (about 35 minutes). Remove from heat; stir in salt. 5. Place ham on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Brush ham with juice mixture. Bake at 350°F for 30 minutes. 6. Reduce oven temperature to 300°F (do not remove SIMPLE SUB-IN ham from oven); bake ham an additional 1 1/2 hours or If you don’t have apple cider on hand use until a thermometer registers 140°F, brushing with juice apple juice instead. mixture every 30 minutes. 7. Let stand for 15 minutes before slicing. BLUEPRNTS

21 30 HEALTHY LOG IT NOW RECIPES myfitnesspal Simple Sides 23

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Fiber Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES Cholesterol Sugar Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE Make upto2daysinadvance and

PREPPOINTER refrigerate. 40mg 1mg 0mg 13% 10g 13g 0 g 1% 0% 1% 48 1g 0g 0g 0g 0g • • • • • • • INGREDIENTS 2. 1. INSTRUCTIONS with turkey, chicken,quail,duck,orham. homemade cranberrysauceisdeliciousserved make itfresh in20minutes?Thistangy-sweet Why eatcannedcranberrysaucewhenyoucan SAUCE BASIC CRANBERRY 1 (3-inch)cinnamonstick 1 (12-ounce)packagefresh cranberries 1/8 teaspoonground allspice 1 1/2tablespoonshoney 1/4 cupwater 1/2 cupfresh orangejuice(about2oranges) 1/2 cuppackeddarkbrown sugar completely. occasionally. Discard cinnamonstick;cool until mixture isslightlythickened,stirring Reduce heat,andsimmer12minutesor over medium-highheat;bringtoaboil. Combine allingredients inamediumsaucepan 14 SERVINGS 2 TABLESPOONS myfitnesspal 20 MIN 24

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat cook thebacon,Brusselssprouts andbread 30 HEALTHY LOG ITNOW RECIPES breadcrumbs adayaheadsoyou’re super prepared toassemblethe dishduringthe Braise theBrusselssprouts andtoastthe Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE WHILE BROILERPREHEATS, © Photo Jonny Valiant; Deborah Styling Williams

day oftheparty. PREP POINTER crumbs. 473mg 189mg 17mg 157% 30% 12% 144 17g 6% 4g 5g 6g 0g 0g 4g 7g • • • • • • • INGREDIENTS 7. 6. 5. 4. 3. 2. 1. INSTRUCTIONS • • savory &fillingservingofvegetables. calories aserving,youandyourguestswillenjoy sprouts andbacongratinthatis.Atunder150 This holiday, graceyourtablewithgratin:Brussels GRATIN BRUSSELS SPROUTS Cooking spray 1/4 teaspoonfreshly ground blackpepper 1/2 teaspoonkoshersalt,divided 1 cupwater 2 poundsBrusselssprouts, trimmedandhalved 4 large shallots,thinlysliced 2 hickory-smokedbaconslices heated. Broil 3minutesoruntilgoldenandthoroughly breadcrumb mixture overBrusselssprouts mixture. bacon totoastedbreadcrumb mixture. Sprinklethe toasted, stirringfrequently. Addcooked,crumbled teaspoon salttopan;sautéfor2minutesoruntil high heat.Addbreadcrumbs andremaining 1/4 finely ground. Meltbutterinskilletovermedium- Place bread inafoodprocessor, andprocess until with cookingspray. broiler-safe glassorceramicbakingdish coated Spoon Brusselssprouts mixture intoa2-quart teaspoon saltandpepper;tosstocombine. Uncover andremove from heat.Sprinklewith1/4 minutes oruntilBrusselssprouts are almosttender. boil. Coverpanlooselywithaluminumfoil;cook6 Add Brusselssprouts and1cupwater;bringtoa tender, stirringoccasionally. drippings inpan;sautéfor2minutesoruntil Increase heattomedium-high. Addshallotsto drippings; crumble. until crisp.Removebaconfrom pan,reserving Cook baconinalarge skilletovermediumheat Preheat broiler. 3 tablespoonsbutter 1 (2-ounce)sliceFrench bread baguette 6 SERVINGS 3/4 CUP myfitnesspal 36 MIN 25

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES If makingthisasaside,dividepolentainto8 Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat smaller gratindishestoserve more andcut Provolone, gruyere orgouda willworktoo. 30 HEALTHY LOG ITNOW RECIPES Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE Can’t findfontalorfontinacheese? SERVING SUGGESTION

the caloriesinhalf. SIMPLE SUB-IN © Photo John Autry; Styling Cindy Barr Styling © Photo JohnAutry; 695mg 518mg 43mg 18 g 24% 37% 374 37g 17g 8% 6% 9g 4g 1g 7g 3g • • • • • INGREDIENTS 2. 1. INSTRUCTIONS • • • • • • • • • • of 4. side, simplydivideinto8smallerservingsinstead and melt-in-your-mouth polenta.To serveasa mushroom saucetemperstherichfontalcheese ideal forafestivebrunchoreasydinnerparty. The In 20minutesyoucanenjoythissumptuousdish, WITH MUSHROOM SAUTE FONTAL POLENTA 1/2 teaspoonmincedfresh oregano 1 teaspoonmincedfresh thyme mushrooms 1 (8-ounce)packagepresliced cremini chopped 2 (4-ounce)packagesexoticmushroom blend, 2 tablespoonsoliveoil serving with1/2cupmushrooms. remaining cheese.Broil 5minutes.Top each Divide polentaamong4gratindishes;topwith Stir inhalfofcheeseand1/4teaspoonsalt. in polenta;cook4minutes,stirringconstantly. Bring milkand11/2cupsbroth toaboil.Stir juice, 1/8teaspoonsalt,andpepper. garlic; sauté1minute.Stirin1/3cupbroth, mushrooms; sauté4minutes.Addherbsand Heat oilinaskilletoverhighheat.Add 1/4 teaspoonsalt cheese, divided 1 cup(4ounces)shredded fontalorfontina necessary) 3/4 cupinstantpolenta(certifiedgluten-free if 1 1/2cupsorganic vegetablebroth 2 cups2%reduced-fat milk 1/8 teaspoonblackpepper 1/8 teaspoonsalt 2 teaspoonsfresh lemonjuice 1/3 cuporganic vegetablebroth 3 garliccloves,chopped 4 SERVINGS 1 GRATIN myfitnesspal 20 MIN SHERRIED GREEN BEANS AND MUSHROOMS

Everyone expects green beans at your holiday table, but that doesn’t mean a decked out dish won’t dazzle them beyond expectations. Here, green beans get the buttery treatment along with shallots, mushrooms and dry sherry.

8 SERVINGS 1 CUP 25 MIN

INGREDIENTS • 1 1/2 pounds fresh green beans, trimmed • 3 tablespoons butter, divided © Photo Randy Mayor; Styling Cindy Barr • 1/3 cup thinly sliced shallots • 3/4 pound exotic mushroom blend, coarsely chopped • 1/4 cup dry sherry Log It • 3 tablespoons chopped fresh flat-leaf parsley CLICK TO LOG THIS RECIPE • 2 teaspoons chopped fresh thyme • 3/4 teaspoon kosher salt CALORIES 88 • 1/2 teaspoon freshly ground black pepper Total fat 4g Saturated fat 3g INSTRUCTIONS Monounsaturated fat 0g 1. Steam beans 5 minutes or until crisp-tender; remove Polyunsaturated fat 0g from heat. Protein 4g 2. Melt 2 tablespoons butter in a large skillet over Carbohydrate 8g medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes Fiber 3g or until liquid evaporates. Stir in sherry; bring to a boil. Sugars 4g Cook until liquid almost evaporates (about 2 minutes). Cholesterol 11mg Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to Iron 9% coat. Remove from heat. Add parsley, thyme, salt, and Sodium 119mg pepper; toss to combine. NUTRITIONAL INFO Calcium 5% Potassium 169mg Vitamin A 11% Vitamin C 24%

WHILE BEANS ARE STEAMING, sauté the shallot, mushrooms and sherry. BLUEPRNTS

26 30 HEALTHY LOG IT NOW RECIPES myfitnesspal WILD RICE WITH ROASTED CHESTNUTS AND CRANBERRIES

This wild rice recipe is fancifully studded with roasted chestnuts and cranberries. The nutty, almost smoky flavor and color of the wild rice pairs beautifully with game birds and other poultry (hint hint: your turkey).

12 SERVINGS 3/4 CUP 60 MIN

INGREDIENTS • 2 cups uncooked wild rice • 2 cups fat-free, lower-sodium chicken broth (substitute © Photo Jonny Valiant; Styling Deborah Williams with vegetable broth if desired) • 2 cups water • 1/2 teaspoon kosher salt, divided Log It • 1 1/2 cups whole roasted bottled chestnuts CLICK TO LOG THIS RECIPE • 1 cup sweetened dried cranberries • 1 1/2 tablespoons unsalted butter CALORIES 218 • 1 1/2 cups halved lengthwise and thinly sliced carrot • 1 1/2 cups chopped yellow onion Total fat 3g • 1 1/4 cups thinly sliced celery Saturated fat 0g • 1/2 cup minced fresh flat-leaf parsley Monounsaturated fat 1g • 2 tablespoons minced fresh sage • 1 tablespoon fresh thyme leaves Polyunsaturated fat 0g • 1/4 teaspoon black pepper Protein 6g • Cooking spray Carbohydrate 45g Fiber 5g INSTRUCTIONS Sugars 11g Cholesterol 4mg 1. Preheat oven to 400°F. 2. Combine rice, broth, 2 cups water, and 1/4 teaspoon Iron 8% salt in a saucepan; bring to a boil. Partially cover, reduce Sodium 168mg heat, and simmer 40 minutes or until rice is tender, NUTRITIONAL INFO Calcium 3% stirring occasionally. (Do not drain.) Place rice in a large bowl; cover. Potassium 242mg 3. Arrange chestnuts on a baking sheet. Bake at 400° for Vitamin A 45% 15 minutes. Cool slightly; cut chestnuts into quarters. Vitamin C 18% 4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice. 5. Melt butter in a large nonstick skillet over medium heat. WHILE OVEN PREHEATS, Add carrot, onion, and celery; cook 15 minutes or until prep and cook rice. vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining WHILE CHESTNUTS ROAST, 1/4 teaspoon salt, chestnuts, and pepper. cook vegetables and add to rice mixture. 6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake SIMPLE SUB-IN at 400° for 10 minutes or until thoroughly If you’re fresh out of dried cranberries heated. BLUEPRNTS subbing in raisins will also work.

27 30 HEALTHY LOG IT NOW RECIPES myfitnesspal 28

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat smoked almondsortoasted pecans ifyou’dlike 30 HEALTHY LOG ITNOW RECIPES Serve souptoppedwithParmigiano-Reggiano cheese androsemary forasavorytreat. Add season thepumpkin,peppersandpotatoes. Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE WHILE VEGETABLES BAKE,

WHILE OVENPREHEATS, boil thevegetablestock. © Photo Johnny Autry; Styling Cindy Barr Styling © Photo Johnny Autry; PREP POINTER more texture. 148mg 286mg 171% 5mg 120 18g 8% 9% 6g 3g 3g 0g 2g 0g 4g • • • • • • • • INGREDIENTS 3. 2. 1. INSTRUCTIONS • • • • as asidecoursetoyourholidayfeast. any cheesesandherbs.It’s sure todelightpalates made from fresh vegetables,plusitpairswellwith fast!) You candefinitelytastethatthissoupis perfect forparties.(Nowrepeat thatthree times Pureed pumpkin,pepper, potatosoupispurely RED PEPPERSOUP CREAMY PUMPKIN 1 teaspoonmincedfresh garlic 2 teaspoonsoliveoil 1 teaspoonground cumin 1 teaspoonfive-spicepowder 1/4 cupchoppedgreen onions 1 1/2cupschoppedpeeledsweetpotato 2 1/2cupschoppedred bellpepper 3 cupschoppedpeeledfresh pumpkin Stir inbutter. Top withrosemary, ifdesired. Repeat procedure withremaining vegetable mixture. splatters). Process untilsmooth.Pourintoalarge bowl. a cleantoweloveropeninginblenderlid(toavoid steam toescape);secure blenderlidonblender. Place blender. Removecenterpieceofblenderlid(toallow simmer 5minutes.Placehalfofvegetablemixture ina salt inalarge saucepan;bringtoaboil.Reduceheat; Combine vegetables,stock,andremaining 1/4teaspoon for 30minutesoruntiltender, stirringonce. mixture inasinglelayeronjelly-roll pan.Bakeat400° with 1/8teaspoonsalt;tosswell.Placevegetable Combine first8ingredients inalarge bowl.Sprinkle Preheat ovento400°F. 1 tablespoonrosemary leaves(optional) 1 tablespoonunsaltedbutter vegetable stockifdesired) 5 cupsno-salt-addedchickenstock(substitutewith 3/8 teaspoonsalt,divided 6 SERVINGS 1 CUP myfitnesspal 60 MIN Cocktails & Mocktails 30

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES brut champagnewithseltzer waterorginger If yourguestsare belowtwenty-one,replace Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat If youcan’t findlemonadeconcentrate,any 30 HEALTHY LOG ITNOW RECIPES Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE © Photo Howard L.Puckett; Bar Cindy Manning Styling ale tomakethisdrinknon-alcoholic. other juiceconcentratewill do.

SIMPLE SUB-IN PREP POINTER 11mg 14mg 0mg 53% 20g 0% 0% 0% 98 0g 0g 0g 0g 0g 0g • • • • INGREDIENTS 2. 1. INSTRUCTIONS your holidayguestsintomerriment. lemonade andtartcranberryjuiceissure totickle This bubblycranberryblushwithitssweet Need anelegantdrinkforextralarge reunion? CRANBERRY BLUSH SPARKLING chilled 2 (750-milliliter)bottlesbrutchampagne, concentrate, undiluted 2 (6-ounce)cansthawedlemonade chilled 2 (48-ounce)bottlescranberryjuicecocktail, 3 cupscoldwater immediately. Add chilledchampagne,andstirgently. Serve bowl, andstirwell. Combine thefirst3ingredients inapunch 32 SERVINGS 3/4 CUP myfitnesspal 5 MIN 31

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES advance allowingyoumore timetoplanyour Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES elaborate (ornot!)holiday menu.Justhold off onstirringinthebourbonandbrandy This eggnogcanbemade afewdaysin Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE © Photo Jonny Valiant; Deborah Styling Williams

until servingtime. PREP POINTER 121mg 57mg 6mg 21% 143 17g 19g 7% 2% 1% 0g 6g 0g 1g 1g 2g • • • • INGREDIENTS 2. 1. INSTRUCTIONS • • • • • • for lessfatandcalories. gives youallthesatisfactionoffull-fatversion indulgences–creamy, richeggnog.Thisversion No needtoforgo oneoftheholidays‘favorite EGGNOG EASY 1/4 teaspoongratedwholenutmeg 1 tablespoonall-purposeflour 1/2 cupfat-free sweetenedcondensedmilk 3 1/2cups1%low-fatmilk Garnish withadditionalnutmeg,ifdesired. refrigerate atleast4hoursorovernight. Cover surfaceofeggnogwithwaxpaper; pitcher; stirinbourbon,brandy, andvanilla. 1 minuteoruntilslightlythickened.Pourinto a stirring withawhisk.Cookovermediumheat yolk mixture toremaining hotmilkmixture, third ofhotmilkmixture intoeggyolks.Add yolks inamediumbowl.Graduallywhiskone- stirring constantlywithawhisk.Placeegg saucepan. Bringtoaboilovermediumheat, Combine first5ingredients inamedium Additional gratedwholenutmeg(optional) 1 teaspoonvanillaextract 2 tablespoonsbrandy 1/4 cupbourbon 2 large eggyolks 1/8 teaspoonsalt 10 MINUTES (+ 4 HOURS TO CHILL) 8 SERVINGS

1/2 CUP myfitnesspal 32

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES overnight. Iftimeallows,you canuseaquick Vitamin C Vitamin A Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat tablespoons eachofsugar, lemonjuice;and 30 HEALTHY LOG ITNOW RECIPES simple syrupwithlemonjuice: Combine3 water; microwave for1minute,andcool. Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE Allow theconcentratetimetothaw © Photo Grant Cornett; Philippa Brathwaite Styling

PREP POINTER 1mg 0mg 0mg 158 24g 5% 0% 0% 9g 0g 0g 0g 0g 0g 0g INSTRUCTIONS • • • • INGREDIENTS 2. 1. a shortcut. sparkling beverageuseslemonadeconcentrateas of gin,Champagne,lemonjuice,andsugar, this Loosely basedontheFrench 75,aclassiccocktail SPARKLING COCKTAILS LEMON GIN Tarragon sprigs(optional) wine, chilled 2 2/3cupsChampagneorothersparkling 1/2 cupfrozen lemonadeconcentrate,thawed 1 cupgin,chilled sprigs, ifdesired. mixture; stirgently. Garnishwithtarragon Just before serving,addChampagnetogin pitcher; chilluntilready toserve. Combine ginandlemonadeconcentrateina 8 SERVINGS 1/2 CUP myfitnesspal 5 MIN 33

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES If youdon‘thavebourbon, scotchorbrandy Vitamin C Vitamin A Potassium Calcium Sodium 53mg Iron Cholesterol Carbohydrate 13g Protein Total fat 30 HEALTHY LOG ITNOW RECIPES Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE

© Photo Marcus Nilsson; Styling Robyn© Photo Glaser Styling Marcus Nilsson; SIMPLE SUB-IN will alsowork. 15mg 0mg 34% 161 11g 0% 1% 0% 0g 1g 0g 0g 0g 0g • • • • • • INGREDIENTS 2. 1. INSTRUCTIONS • help yourguestsmixandmingle. pitcher servesapartyof10andisgoodwayto tart flavorstotantalizeyourtastebuds.Each This friskywhiskeysourpunchpackssweetand SOUR PUNCH WHISKEY 3 cupschilledclubsoda lemons) 1/2 cupfresh lemonjuice(about3large 2 cupsbourbon 2 1/2cupsrefrigerated fresh orangejuice 1/3 cupwater 1/3 cupsugar Garnish withorangeslices,ifdesired. stir well.Stirinclubsodajustbefore serving. bourbon, andlemonjuiceinalarge pitcher; Combine sugarmixture, orangejuice, temperature. stir untilsugardissolves.Cooltoroom glass measure. Microwave atHIGH2minutes; Combine sugarand1/3cupwaterina1-cup Fresh orangeslices(optional) 10 SERVINGS 3/4 CUP myfitnesspal 25 MIN 34

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES chocolate? Usemore milkinsteadofyour Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE Missing thecreaminess inyourhot

coffee orespresso. PREP POINTER © Photo Oxmoor House 239mg 67mg 5mg 14% 177 26g 28g 3% 3% 0% 0g 4g 0g 0g 3g 5g • • • • • • INGREDIENTS 3. 2. 1. INSTRUCTIONS • • • style cocoadrinks. orange andisn‘tassweettraditionalAmerican- version showsoff thechocolatewithahintof is enjoyedinSpainandthroughout Europe. This The combinationofhotchocolateandespresso CHOCOLATE BARCELONA HOT 1/4 cuppackedbrown sugar 1/4 cupunsweetenedcocoapowder 1 cupbrewed espresso orstrong coffee 1 1/3cups1%low-fatmilk to 70percent cocoa)chocolate,finelychopped 2 ouncesgood-qualitydarkorbittersweet(60 2/3 cupboilingwater serving. Dustwithcocoapowder, ifdesired. 1 tablespoonwhippedtoppingovereach Pour 1cupmixture intoeachof4mugs.Spoon (do notboil).Discard rind. form around edgeofpan,stirringfrequently whisk. Heat5minutesoruntiltinybubbles cook overmedium-lowheat,stirringwitha Add milkandnext4ingredients (through rind); chocolate melts. chocolate inamediumsaucepan,stirringuntil Combine 2/3cupboilingwaterandchopped Cocoa powder(optional) thawed 1/4 cupfrozen fat-free whippedtopping, 1 2-inchpieceorangerindstrip 4 SERVINGS 3/4 CUP myfitnesspal 15 MIN 35

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat Check forwholespicesin the bulkbin CLICK TOLOGTHISRECIPE sections ofyourlocalgrocery store.

PREP POINTER 327mg © Photo Randy Mayor© Photo Randy 36mg 144% 0mg 132 30g 33g 1% 1% 1% 2g 1g 0g 0g 0g 0g • • • • • • • INGREDIENTS 2. 1. INSTRUCTIONS • • flavor. a cinnamonstickorlemonsliceforlittleextra welcome treat onabriskafternoon.Garnishwith A steamingfragrantmugofthisciderisa CIDER HOT MULLED 3 (1/4-inch)thicklemonslices 4 staranise 5 wholewhitecardamom pods,crushed 6 wholecloves 10 blackpeppercorns 1/4 cupfresh orangejuice 4 cupsapplecider solids. Serveciderhot. through afinesieveoverbowl,anddiscard Cook for30minutes.Straincidermixture over mediumheat;bringtoasimmer. Combine allingredients inamediumsaucepan sliced 1 (1/2-inch)piecepeeledfresh ginger, thinly 3 cinnamonsticks 4 SERVINGS 3/4 CUP myfitnesspal

35 MIN Desserts 37

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES ahead oftimeandrefrigerate untilthedayof Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat Make thefudgecakebatter uptotwodays 30 HEALTHY LOG ITNOW RECIPES Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE

PREP POINTER © Photo Randy Mayor; Styling JanGautro Mayor;© Photo Styling Randy your party. 234mg 192mg 13mg 13% 259 33g 45g 0% 5% 6% 3g 6g 1g 2g 1g 8g • • • • INGREDIENTS 4. 3. 2. 1. INSTRUCTIONS • • • • • • • • without thepost-mealstupor. 300 caloriesperserving,yourguestscanindulge as aholidaydessert!Portion-sizedandunder Hot chocolatefudgecakesare ooeygooeygood FUDGE CAKES HOT CHOCOLATE 1 1/2teaspoonsbakingpowder 5 teaspoonsinstantespresso powder 2/3 cupunsweetenedcocoa 3.4 ouncesall-purposeflour(about3/4cup) powdered sugar;serveimmediately. crusty ontop.Sprinkleevenly with or untilcakesare puffy andslightly minutes. Uncoverandbake at350°for21minutes Let ramekinsstandatroom temperature 10 Preheat ovento350°. to 2days. a jelly-roll pan.Coverandrefrigerate 4hoursorup among 10(4-ounce)ramekins;arrangeramekins on mixture; foldinchocolate.Dividebatterevenly until wellblended.Foldflourmixture intosugar minutes). Addeggsubstituteandvanilla,beating brown sugars,beatinguntilwellblended(about5 at mediumspeed1minute.Addgranulatedand Place butterinalarge bowl;beatwithamixer espresso powder, bakingpowder, andsalt. cups; levelwithaknife.Sifttogetherflour, cocoa, Weigh orlightlyspoonflourintodrymeasuring 2 tablespoonspowdered sugar as Valrhona LeNoirAmer),finelychopped 1 (2.6-ounce)bardark(71%cocoa)chocolate(such 1 1/2teaspoonsvanillaextract 1 cupeggsubstitute 2/3 cuppackedbrown sugar 2/3 cupgranulatedsugar 1/4 cupunsaltedbutter, softened 1/4 teaspoonsalt 16 SERVINGS 4 ½ HOURS (15 MINUTES ACTIVE) 1 CAKE myfitnesspal PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE The glaze on this mouthwatering cake is enough to make you drool. Using pumpkin puree allows you to add less butter but keep the same delectable moistness.

16 SERVINGS 1 SLICE 1 HOUR 20 MIN

INGREDIENTS For the Cake • Cooking spray • 1 tablespoon all-purpose flour • 1 (15-ounce) can pumpkin • 3/4 cup granulated sugar © Photo Becky Luigart-Stayner • 3/4 cup packed dark brown sugar • 1/2 cup butter, softened • 4 large eggs • 1 teaspoon vanilla extract Log It CLICK TO LOG THIS RECIPE • 3 cups all-purpose flour (about 13 1/2 ounces) • 1 1/2 teaspoons pumpkin pie spice • 1 teaspoon baking powder CALORIES 278 • 1/2 teaspoon baking soda Total fat 9g • 1/2 teaspoon salt • 3/4 cup fat-free buttermilk Saturated fat 1g Monounsaturated fat 2g For the Glaze • 1/3 cup fat-free buttermilk Polyunsaturated fat 1g • 1/4 cup granulated sugar Protein 5g • 2 tablespoons butter • 2 teaspoons cornstarch Carbohydrate 45g • 1/8 teaspoon baking soda Fiber 1g Sugars 23g INSTRUCTIONS Cholesterol 73mg 1. Preheat oven to 350°F. Iron 8% 2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 Sodium 321mg layers of paper towels; cover with 2 additional layers of paper NUTRITIONAL INFO Calcium 4% towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl. Potassium 47mg 3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter Vitamin A 6% in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each Vitamin C 0% addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with WHILE OVEN PREHEATS, a whisk. Add flour mixture and 3/4 cup buttermilk alternately to prepare the pound cake batter. sugar mixture, beginning and ending with flour mixture. 4. Spoon batter into prepared pan. Bake at 350°F for 55 minutes WHILE POUND CAKE BAKES, or until a wooden pick inserted in center comes out clean. Cool prepare the glaze. in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack. PREP POINTER 5. To prepare glaze, combine 1/3 cup buttermilk and Drain off any extra liquid from the canned remaining ingredients in a small saucepan over BLUEPRNTS pumpkin before making the cake batter to medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. keep the cake‘s texture light. Drizzle cake with glaze.

38 30 HEALTHY LOG IT NOW RECIPES myfitnesspal 39

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES These tartscanbeprepared aheadoftime and chilled.You canthenassemblejust Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE © Photo Andrew Purcell; Lydia Styling Pursel Degaris WHILE OVENPREHEATS,

prepare theapplefilling. WHILE CRUSTBAKES, prepare thecrust. PREP POINTER before serving. 102mg 52mg 17mg 183 10g 19g 11g 5% 6% 1% 3% 1g 2g 2g 4g 2g For theFilling • • • • • • • • • For theCrust INGREDIENTS 5. 4. 3. 2. 1. INSTRUCTIONS • • • • • • • • • • • these sublime. just apretty garnish;itsrich,tangyflavormakes shortbread. Thecrème fraîchedollopismore than The nuttypastryisabsolutelydelicious,likepecan TWO-BITE TARTS SPICED APPLE Baking spraywithflour 1/3 cupveryfinelychoppedtoastedpecans 4.5 ouncesall-purposeflour(about1cup) 1/4 teaspoonsalt 1/2 teaspoonvanillaextract 1 tablespoon1%low-fatmilk 2 tablespoonscanolaoil 1/4 cupunsaltedbutter, softened 1/3 cupsugar Top each tartwith1/2teaspooncrème fraîche. mixture intoeachtartshell. temperature. Spoonabout2teaspoonsapple stirring constantly. Placeapplemixture in abowl;cooltoroom into applemixture; cook1minuteoruntilmixture thickens, 1 tablespoonwaterinasmall bowl.Stircornstarch mixture apple istender, stirringoccasionally. Combinecornstarch and heat. Addapplemixture; coverandcook5minutesoruntil Melt 1tablespoonbutterinamediumsaucepanover ginger); tosswell. Add 2tablespoonssugarandthenext4ingredients (through To prepare filling,placeappleandjuiceinabowl;tosstocoat. rack. minutes. Carefully remove from pan;coolcompletelyonwire minutes oruntilgoldenbrown. Coolinpanonawire rackfor5 into bottomandupsidesofmuffin cups.Bakeat350°Ffor15 miniature muffin cupscoatedwithbakingspray. Press dough beat untiljustcombined.Dividedoughevenlyamong24 cup; levelwithaknife.Addflourandnutstobuttermixture; combined. Weigh orlightlyspoonflourintoadrymeasuring Beat withamixeratmediumspeed1minuteoruntilwell To prepare crust,placefirst6ingredients inamediumbowl. Preheat ovento350°F. 1/4 cupcrème fraîche 1 tablespoonwater 1/2 teaspooncornstarch 1 tablespoonunsaltedbutter 1/8 teaspoonground ginger 1/4 teaspoonground allspice 1/4 teaspoonsalt 1/2 teaspoonground cinnamon 2 tablespoonssugar 2 teaspoonsfresh lemon juice 2 cupsfinelydicedpeeledGrannySmithapple 12 SERVINGS 2 TARTS myfitnesspal

60 MIN 40

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE prepare thesugarandmilkmixture. WHILE MONKEYBREAD BAKES, prep thedoughballsforbaking. make thecream cheesedrizzle. WHILE DOUGHISRISING, WHILE OVENPREHEATS,

© Photo Oxmoor House 166mg 96mg 9mg 10% 237 22g 47g 6% 3% 4% 2g 5g 0g 1g 0g 4g • • • • • • • • • INGREDIENTS 5. 4. 3. 2. 1. INSTRUCTIONS • • • • • • • • sweet cream cheeseglaze. is tearable,easilysharableanddrizzledwitha this deliciousmonkeybread. Eachgoldenmorsel There’s nomonkeyingaround whenitcomesto BREAD MONKEY Cooking spray 2 tablespoonsbutter, melted 1/4 cuphoney 1/4 cupverywarmorangejuice 1 cupverywarmfat-free milk 1 packagequick-riseyeast(about21/4teaspoons) 1 teaspoonsalt 4.75 ounceswhole-wheatflour(about1cup) 13.5 ouncesall-purposeflour(about3cups) seconds oruntil warm.Drizzleoverbread. stirring withawhisk.Microwave atHIGH20 milk, andremaining ingredients inasmall bowl, onto plate.Combinepowdered sugar, remaining a wire rack.Placea plateupsidedownontopofbread; invert Bake at350°Ffor25minutes or untilgolden.Cool5minuteson (85°F), free from drafts,1houroruntilalmostdoubledinsize. sugar mixture overdough.Coverandletriseina warmplace procedure withremaining 7doughropes. Sprinkle anyremaining balls ina12-cupBundtpancoatedwithcookingspray. Repeat in milkmixture, turningtocoat,androll insugarmixture. Layer equal pieces,shapingeachpieceintoa1-inchball.Dip ball drying), roll intoan8-inchrope. Cuteach doughrope into8 with oneportionatatime(coverremaining dough toprevent Punch doughdown;divideinto8equalportions.Working Preheat ovento350°F. butter inashallowdish,stirringwithwhisk. shallow dish.Combine3tablespoonsmilkand2 Combine granulatedsugar, brown sugar, andcinnamonina has risenenough.) press twofingersintodough.Ifindentation remains, thedough (85°F), free from drafts,1houroruntildoubledinsize.(Gently spray, turningtocoattop.Coverandletriseinawarmplace and elastic.Placedoughinalarge bowlcoatedwithcooking butter; mixdoughatmediumspeed7minutesoruntilsmooth mixer on,slowlyadd1cupmilk,juice,honey, and2tablespoons mixer withdoughhookattached;mixuntilcombined.With a knife.Combineflours,salt,andyeastinthebowlofstand Weigh orlightlyspoonfloursintodrymeasuringcups;levelwith 1 teaspoonvanillaextract 1 tablespoon1/3-less-fatcream cheese 1/2 cuppowdered sugar 2 tablespoonsbutter, melted 4 1/2tablespoonsfat-free milk,divided 2 teaspoonsground cinnamon 1/2 cuppackedbrown sugar 1/2 cupgranulatedsugar 4PIECE + 1 TEASPOONSAUCE 16 SERVINGS 1 HOUR, 48 MIN myfitnesspal 41

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES other driedfruitssuchaschopped raisinsor Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES If cranberriesare notappealingtryusing Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat CLICK TOLOGTHISRECIPE

apricots instead. SIMPLE SUB-IN © Photo Oxmoor House 14mg 2mg 0mg 0% 0% 0% 1% 50 5g 0g 6g 1g 0g 1g 1g 3g INSTRUCTIONS • • • INGREDIENTS 2. 1. ribbon foralovelyholidaygift. Wrap inclearplasticandtiewithadarkgreen fruits, suchasraisins,apricots,figs,orcherries. You canalsovarytherecipe withotherdried spectacular waytoblendcranberriesandalmonds. This addictivechocolateconfectionisa ALMOND BARK CRANBERRY 1/3 cupchoppeddriedcranberries 1/2 cupchoppedalmonds (certified gluten-free ifnecessary) 6 ouncessemisweetchocolate,chopped to 2weeks. Store inanairtightcontainerrefrigerator up Remove foilfrom chocolate;break intopieces. until chocolateisset. with almondsandcranberries.Chill1houror lined 9-inchsquare metalbakingpan;sprinkle after 30seconds.Spread chocolateinafoil- bowl; microwave atHIGH1minute,stirring Place chocolateinamediummicrowave-safe 25 SERVINGS 1 PIECE myfitnesspal 67 MIN 42

BLUEPRNTS NUTRITIONAL INFO Log It CALORIES Vitamin C Vitamin A Potassium Calcium Sodium Iron Cholesterol Carbohydrate Protein Total fat 30 HEALTHY LOG ITNOW RECIPES time andfrozen untilyou’re ready tobake The cookiedoughcanbe made aheadof Sugars Fiber Polyunsaturated fat Monounsaturated fat Saturated fat © Photo Becky Luigart-Stayner; Styling Melanie J. Melanie Styling Clarke Luigart-Stayner; © Photo Becky CLICK TOLOGTHISRECIPE WHILE OVENPREHEATS, prepare thecookiebatter.

PREP POINTER and enjoy. 10mg 85mg 12mg 14g 0% 5% 1% 4% 94 8g 1g 1g 0g 1g 1g 4g • • • • • • • INGREDIENTS 3. 2. 1. INSTRUCTIONS • • • • • will pairwellwithaglassofwarmmilk. this cookie!Eachcookieisunder100caloriesand Chocolate andcherriesmakeastarringcouplein CHERRY COOKIES CHOCOLATE- 3/4 cuppackedlightbrown sugar 6 tablespoonsunsaltedbutter 1/2 teaspoonsalt 1 teaspoonbakingsoda 1 1/2cupsold-fashionedrolled oats 1.5 ounceswhole-wheatflour(about1/3cup) 1.5 ouncesall-purposeflour(about1/3cup) from pans;coolonwire racks. minutes oruntilalmost firm.Removecookies Bake at350°Ffor12minutes.Coolonpans 3 onto bakingsheetscoatedwithcookingspray. Drop doughbytablespoonfuls2inchesapart egg; beatuntilcombined.Foldinchocolate. until wellblended.Addcherries,vanilla,and mixture; beatwithamixeratmediumspeed until smooth.Addsugarmixture toflour Remove from heat;addbrown sugar, stirring Melt butterinasmallsaucepanoverlowheat. large bowl;stirwithawhisk. flours andnext3ingredients (through salt)ina measuring cups;levelwithaknife.Combine Weigh orlightlyspoonfloursintodry Preheat ovento350°F. Cooking spray chopped 3 ouncesbittersweetchocolate,coarsely 1 large egg,lightlybeaten 1 teaspoonvanillaextract 1 cupdriedcherries 30 SERVINGS 1 COOKIE myfitnesspal 35 MIN