Looking for some healthy new recipes to serve during your holiday break?  Here is an excellent option for those that want a change from traditional recipes this season. Your family will enjoy making our wreath appetiser and your guests will love the succulent broiled, honey-lime salmon fillets and delicious apple strudel!

 

Holiday Wreath Cheese and Cracker Appetizer

Reduced Fat Keebler Town House Crackers and round whole grain crackers
Assorted sliced cheeses and meats
Sliced olives, sliced green onions, fresh red raspberries or chopped fresh parsley

  1. Arrange crackers in a large circle on a serving plate.  Cut cheeses into a variety of shapes, such as trees, bells, circles, triangles or rectangles.
  2. Top crackers with cheese shapes and meats.  Continue layering crackers, cheese shapes and meats to create wreath.  Garnish with olives, onions, raspberries or parsley.

Place fabric bow at bottom of wreath if desired.

Broiled Honey-Lime Salmon
Makes: 4 servings
4 (5- to 6-oz.) salmon fillets
¼ tsp. garlic pepper
1 tbsp. Meijer Unsalted Butter
2 tbsp. Meijer Honey
1 tsp. lime zest
2 tbsp. fresh lime juice
1 tsp. less-sodium soy sauce
1 tbsp. chopped fresh cilantro (optional)

  1. Preheat broiler to high. Line a rimmed baking sheet with foil; coat foil with nonstick cooking spray. Place fillets skin side down on baking sheet; sprinkle evenly with garlic pepper. Place baking sheet under broiler; broil 3 minutes.
  2. Meanwhile, for the glaze, in a small saucepan melt butter over medium heat. Whisk in honey, lime zest, lime juice and soy sauce; remove from heat and set aside.
  3. Remove pan from oven. Brush or spoon glaze evenly on fillets. Return pan to oven; broil 4 to 7 minutes more or until fish flakes easily with a fork. Remove from oven. Sprinkle fillets with cilantro (if desired), and serve.

Serve with:
Steamed broccoli
Whole Grain Rice Blend

Apple Strudel
Makes: 6 servings

1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
¼ tsp. ground cinnamon
2 large granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
½ (17.3-oz.) pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Powdered sugar (optional)

  1. Preheat the oven to 375°f. Beat egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
  2. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll out pastry sheet to a 16×12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of edge. Roll up like a jelly roll. Place seam-side down on a baking sheet. Tuck the ends under to seal. Brush pastry with egg mixture. Cut several slits in top of pastry.
  3. Bake 35 minutes or until pastry is golden brown. Let pastry cool on baking sheet on a wire rack for 20 minutes. Sprinkle with powdered sugar, if desired.

Recipe Tips:

  • For best results, toss apples and raisins until evenly coated with flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  • For Pear and Cranberry Strudel, substitute Bosc pears and dried cranberries for the apples and raisins.