The only thing harder than passing up a delicious dish at a party is trying to talk yourself out of eating holiday leftovers the next day. While everyone is entitled to a little indulgence now and then, it’s possible to have your traditional turkey and cranberry sandwich and eat better too.
The trick is to cut calories whenever you can, and that means making simple swaps. Here are a few ideas to get you started:
The day after a festive meal, stack your sandwich high with leftover turkey, lettuce and cranberry sauce. But don’t blow it by adding a big smear of mayonnaise. Instead, top this traditional sandwich with delicious, smooth Sabra Hummus to save fat and calories.
If you want to cut a lot of extra carbs out of your holiday diet, skip the stuffing. Instead, try wild or brown rice with your turkey.
Once you’ve filled your plate with crudite instead of a high-calorie appetizer, don’t dip carrots and celery sticks in a vat of ranch dressing. Try a dip made from Greek yogurt, like Sabra Cucumber & Dill Greek Yogurt Vegetable Dip.
Cut the fat and calories in mashed potatoes by making a dairy-free option with creamy hummus instead of butter or milk.
It’s easy to drink a lot of extra calories during the holidays. Fancy coffee drinks, eggnogs and sugary cocktails can really pack on the pounds. Stick with seltzer-based drinks, sugar-free hot chocolate or herbal teas.
On very special occasions, enjoy a bite or two of a truly decadent dessert. Then, switch to fruit-based sweets or treat yourself to a sugar-free beverage.
You may even find yourself a little lighter and healthier after the holidays. For more great snack and recipe ideas, visit www.sabra.com.
Holiday Turkey Sandwich with Hummus and Cranberry
Recipe provided by www.smithbites.com
Prep time: 10 minutes
Total time: 10 minutes
2 slices sourdough or hearty country bread
1/4cup Sabra hummus
2 leaves bibb or Boston lettuce
2 thin slices purple onion
2-3 slices leftover turkey, sliced about 1/4-inch thick
1/4cup cranberry sauce
Salt and pepper to taste
Spread both pieces of bread with hummus, then layer lettuce, purple onion, turkey, cranberry sauce and another layer of lettuce, salt and pepper; add top piece of bread, hummus side down.
Hummus Mashed Potatoes
Prep time: 15 minutes
Total time: 45 minutes
Yield: 6 servings
6 yellow potatoes, or about 5 cups peeled and cubed
11/3cup Sabra hummus
2 tablespoons olive oil
Salt and fresh pepper to taste
2 tablespoons fresh parsley, finely chopped
1 lemon, cut into 6 wedges
Peel potatoes and place in bowl of water to cover to prevent discoloration.
Cut potatoes into 11/2-inch cubes and place in medium- sized pot with enough water to cover and 1/4 teaspoon salt.
Bring to boil and simmer over medium heat for about 30 minutes, or until fork goes gently through potatoes.
Once cooked, drain potatoes and place back into pot over medium heat for about 3 minutes, until moisture comes out of potatoes and they appear dry.
Remove from heat. In same pot, start mashing potatoes with masher.
Add 11/3 cup hummus, oil, salt and pepper to taste. Top with sprinkling of fresh parsley and serve with lemon wedge to squeeze over top.