December 2024 Newsletter and Toolkit

December 2024 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

• Read-offline PDF newsletter

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• Special member-only discounts

  • use WOW20 for 20% off on all renewals at foodandhealth.com

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• Member-only recipe database

• Member-only handout library - updated for fall

• Member-only PowerPoint library - all shows are updated now plus new shows for Nutrition classes are added

• Check out the tutorials for using all member tools

• Give us feedback and requests

Tools and Content for December:

Links to articles in the newsletter:

Holiday Articles and Handouts

Recipes in this issue - click here to search more. Note that we have a cuisine category for “holiday” for a variety of healthy holiday dishes and desserts.

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Vegetarian Enchiladas

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Enjoy enchiladas filled with roasted butternut squash, black beans, and cheddar cheese—a hearty, flavorful meal perfect for any occasion. The recipe is below!

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Ingredients

• 5 corn tortillas, warmed so they are pliable
• 1 15-ounce can of no-added-salt black beans, drained
• 2 cups fresh spinach leaves, rinsed
• 2 cups diced cooked winter squash
• 1/2 cup shredded cheddar cheese
• 2 cups low-sodium enchilada sauce
• 1 avocado, diced
• 2 green onions, sliced
• fresh cilantro
• 1 lime

Instructions

1. Spread a cup of enchilada sauce in the bottom of a 12x9 rectangle baking pan.
2. Warm the corn tortillas in a microwave, 2 or 3 at a time for 30 seconds at a time. They need to be pliable so you can roll them.
3. Add black beans, spinach, cheese, and diced winter squash to each tortilla. Roll up tight and place in the roasting pan on the sauce. When all 5 enchiladas are in the baking dish, cover the pan and bake in a 350-degree oven for 20 minutes.
4. Top the enchiladas with more sauce and cheese. Bake another 5-8 minutes.
5. Top the enchiladas with the avocado, green onion, and cilantro. Serve more sauce and lime wedges on the side.

Nutrition Facts

Calories

461

Fat

14 g

Sat. Fat

4 g

Carbs

71 g

Fiber

20 g

Net carbs

51 g

Sugar

12 g

Protein

19 g

Sodium

600 mg

Cholesterol

14 mg

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Burger Grazing Board

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Grazing boards are a fun way to serve a family dinner. Here is one we made with burgers and fixings.

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Ingredients

• 4 3-ounce lean turkey burger patties
• 4 small burger buns
• 2 cups lettuce
• 2 tomatoes sliced
• 1/2 onion sliced
• 2 carrots peeled and cut in sticks
• 1 sweet potato, cut in strips and air fried
• 1 apple
• 4 strawberries
• 1/2 cup low-sodium ketchup
• 1/4 cup mayonnaise

Instructions

1. Cook the burger patties according to package directions. We used quinoa veggie burgers for this dinner.
2. Prepare all the fixings: lettuce, sliced tomatoes, air-fried sweet potatoes, apple slices, carrot sticks, condiments, and buns.
3. Arrange everything on a large board and serve family style.

Nutrition Facts

Calories

492

Fat

19 g

Sat. Fat

4 g

Carbs

56 g

Fiber

6 g

Net carbs

50 g

Sugar

22 g

Protein

23 g

Sodium

550 mg

Cholesterol

67 mg

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Dinner, Burger, Kids

American

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