Healthy Party Dishes

Greek cucumber dip with pita triangles1 cucumber, peeled, seeded and grated1 cup plain lowfat yogurt2 cloves minced fresh garlic2 tablespoons chopped mint1 teaspoon olive oil4 whole wheat pita pockets1. Mix grated cucumber, yogurt, garlic and mint in a medium-sized mixing bowl. Pour into serving bowl; top with olive oil. Refrigerate until ready to serve.2. Cut pita pockets into wedges and bake in preheated 350 degree oven until warm, about 5 minutes. Serve pita triangles with cucumber dip on the side. Use any leftover mint for garnish for the dip.Serves 8. Each serving: 95 calories, 1.5 g fat, 0 g saturated fat, 0 g trans fat, 2 mg cholesterol, 175 mg sodium, 17 g carbohydrate, 5 g protein., 2.5 g fiber.Holiday Apple Cranberry Compote4 baking apples, cored and cut in wedges1 cup fresh/frozen cranberries1 cup Splenda1 teaspoon cinnamonpinch clovespinch nutmeg1. Place ingredients in microwave container and cover. Microwave on full power for 8 to 10 minutes or until apples are soft. Stir and serve warm.2. This compote looks nice when served in a fancy bowl and garnished with a stick of cinnamon. It can be used by itself, with turkey or as a dessert. If using as a dessert, we like to top with a dollop of light whipped cream.Serves 8. Each 1/3 cup serving: 50 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 6 mg sodium, 13 g carbohydrate, 2.5 g fiber, 0 g protein.There are more recipes at www.foodandhealth.comOn the Run Healthful OptionsMany of these items are ready-made in most grocery store produce sections or deli counters. You can buy a healthy dish  that requires little or no preparation. Here are a few ideas:• Vegetable platter• Fruit salad• Cinnamon apple wedges with vanilla yogurt “dip”• Large festive tossed salad - use ready-cut lettuce, grape tomatoes, shredded carrots and dried cranberries• Baked pita chips with salsa or hummusChoices to Avoid:These items are high in fat and calories - so stay clear or be careful about portions!• Fatty dips• Cheese• Fried foods• Chips• Fatty meats• Pastries and pastry-wrapped items• Quiche

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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