Healthy Holiday Menu Options

Roasted Sweet Potatoes with Thyme and Rosemary

• Cook time: 40 minutes
• Serves 4
• Ingredients:
  • 2 pounds sweet potatoes
  • Handful of thyme
  • Handful of rosemary
  • Olive oil to coat
• Preparation:
  • Peel the sweet potatoes and slice into cubes.
  • Coat with olive oil.
  • Chop rosemary and thyme fairly fine and toss with sweet potatoes.
  • Put in roasting pan in oven at 400 degrees 40-45 minutes, or until they are tender to fork.

Double Layer Pumpkin Pie

• Serves 8
• Ingredients:
  • 4 ounces light cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon Splenda
  • 1 ½ cups thawed Lite Cool Whip (or fat-free)
  • 1 reduced-fat graham cracker pie crust
  • 1 (12-ounce) evaporated skim milk, cold
  • 2 packages (4-serving size) sugar-free Jell-O vanilla instant pudding
  • 1 (16-ounce) can pumpkin
  • 2 teaspoons pumpkin pie spice
• Preparation:
  • Mix cream cheese, 1 tablespoon milk and Splenda in large bowl with wire whisk until smooth. Stir in Cool Whip. Spread on bottom of crust.
  • Pour evaporated skim milk into bowl. Add pudding and beat with whisk 1 to 2 minutes until well blended. (Mixture will be thick.) Stir in pumpkin and spice with whisk. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.