Family and Consumer Sciences Program
Master Food and Nutrition Education Program
Presents
Holiday Happenings
Tuesday, October 27, 2009 Holiday Dinner – Fast and Festive
Please the whole family with healthy, fast and fabulous meal ideas
Tuesday, November 3, 2009 Gifts From the Holiday Kitchen
Simple recipes and smart packaging make gift giving economical and easy
Tuesday, November 10, 2009 Holiday Hospitality at Its Best
Easy ideas to produce a party that looks and tastes like a celebration of the first order.
Time: 10 AM or 6:45 PM
Cost: $8.00 per class or $21.00 for all 3 classes
Location: Extension Learning Center
1010 N. McDuff Avenue
Jacksonville, FL 32254-2083
RESERVATIONS ARE NECESSARY – 387-8855 Reserve no earlier than one week prior to class
During each program presenters will teach a variety of their favorite recipes on each topic. The following recipes were shared by Tamer Briton- a wonderful presenter who will be teaching during the “Holiday Dinner Fast and Festive” class, on October 27th.
ROASTED CHICKEN,
OLIVE AND ORANGE SALAD
- 5 Tbsps. olive oil
- 1 medium onion, chopped
- 5 Tbsps. red wine vinegar
- 1 red bell pepper, cut into strips
- 1 tsp. ground black pepper
- 6 cups salad greens
- 2½ cups diced roasted chicken, ¾” pieces*
- 1 cup orange segments (fresh or mandarin oranges)
- ¾ cup sliced black olives
- 1 cup diced celery
- 1 small pkg. feta cheese, crumbled
- 1 cup chopped, toasted walnuts
*Can use rotisserie chicken
In a medium bowl, whisk together olive oil, vinegar and black pepper. Set aside.
In a large bowl, combine roasted chicken, red bell pepper, olives, celery and onion. Add lettuce, orange segments and dressing. Gently toss before serving. Top with cheese and chopped walnuts. Yield: 6 servings
Calories 227, Fiber 3g; Fat 14g; Chol 28mg; Sodium 487mg; Protein 14g; Carb 10g
Exchanges: 1 fruit, 2 meat, 1½ fat
QUINOA AND MANGO SALAD
- 2 cups water
- ¼ cup olive oil
- 1 cup uncooked quinoa (keen-wa)
- 1 Tbsp. plus 1½ tsps. white wine vinegar
- 2 cups cubed peeled mango (about 2 large)
- 3 tsps. Dijon mustard
- 4 sliced green onions
- ½ tsp. salt
- 3/4 cup dried cranberries
- ¼ tsp. black pepper
- 2 Tbsps. chopped fresh parsley
Combine water and quinoa in medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 10 to 12 minutes until all water is absorbed. Stir; let stand, covered, 15 minutes. Transfer to large bowl; cover and refrigerate at least 1 hour.
Add mango, green onions, cranberries and parsley to quinoa; mix well
Combine oil, vinegar, mustard, salt and pepper in small bowl; whisk until blended. Pour over quinoa mixture; mix until well blended. Yield: 8 (2/3 cup) servings
Note: Allow finished product to stand at room temperature for at least 30 minutes before serving
Calories 200, Fiber 3g; Fat 8g; Chol 0mg; Sodium 172mg; Protein 3g; Carb 30g
BLUEBERRY ALMOND WALDORF SALAD
- ½ cup sliced almonds
- 2 large Granny Smith or Golden Delicious apples, halved, cored, cut into ½” pieces
- 1 cup plain low-fat yogurt
- 3 Tbsps. honey
- 1 cup fresh blueberries
- 1 Tbsp. whole grain or regular Dijon mustard
- 3 cups baby spinach
- 2 large Gala or other red apple, halved, cored, and cut into ½-inch pieces
Place almonds in a small, nonstick skillet over medium low heat. Cook 3 to 4 minutes until lightly toasted, stirring often. Transfer to plate to cool.
Stir yogurt, honey, and mustard in a large bowl until smooth. Add apples, blueberries, spinach, and almonds and toss to coat. Serve immediately. Yield: 5 (1 cup) servings
Note: This recipe is loaded with nutritional value. Blueberries are packed with antioxidants and fiber. Almonds are known for their vitamin E content, monounsaturated fats, and ability to lower after-meal rises in blood sugar. Spinach is filled with flavonoids and carotenoids which are antioxidants that act as anti-cancer agents.
Calories 107; Fat 3g; Protein 3g; Carbs 19g; Chol 1mg; Fiber 6g; Sodium 34mg
