A New Years Eve Tradition

Kerry

I know today is New Years Eve. I hope everyone is enjoying today whether you celebrate or not.

Tony and I don’t go out for New Years Eve. We’re too tired most of the time and it just doesn’t sound fun anymore. However, we do have a tradition. I make a spread of healthy appetizers for dinner. We munch on them and watch movies, just to two of us. More or less a night in of relaxing.

I picked 4 recipes to make this year:

A couple of things I keep in mind for choosing recipes:

  • The ability to make something low sodium
  • High in protein
  • Lower in carbs
  • 100% Vitamin A
  • 100% Vitamin C

Here’s what I changed in each recipe:

One Bite Tamales

  • I replaced the all purpose flour with almond flour to remove the carbs.
  • I replaced the V8 juice to with pumpkin puree to remove the tomato.
  • I deleted the added salt to reduce the sodium.
  • I deleted the corn chips to reduce the sodium, calories and carbs.

Low Sodium One Bite Tamales

Makes 5.5 Dozen

  • 1-1/4 cups cornmeal
  • 1/2 cup almond flour
  • 1 15 ounce can of pumpkin puree
  • 5-3/4 cups water
  • 4 teaspoons chili powder, divided
  • 4 teaspoons ground cumin, divided
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 pound bulk spicy pork sausage
  1. Preheat oven to 350°. Mix water and pumpkin puree. Mix cornmeal, almond flour, 3/4 cup pumpkin liquid, 2 teaspoons chili powder, 2 teaspoons cumin, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a 15×10-in. pan. Bake until cooked through, 20-25 minutes.
  3. Meanwhile, in a 4-qt. slow cooker, mix remaining pumpkin liquid, chili powder, and cumin. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours.

Spanish Chorizo-Stuffed Mushrooms

  • I replaced the chorizo with ground turkey with seasoning to reduce the fat and sodium.
  • I replaced the breadcrumbs with almond flour to reduce the carbs.
  • I reduced the amount of turkey and almond flour by half to reduce the calories.

Low Sodium Chorizo Stuffed Mushrooms

Makes 6 Servings

  • 1/2 pound ground turkey
  • 1/4 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 1 tablespoons dry oregano leaves
  • 1 teaspoons ground cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dark brown sugar
  • 1 tablespoons cider vinegar
  • 1 tablespoons tequila
  • 2 pounds button mushrooms
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • ½ red bell pepper finely diced
  • 3 cloves of garlic finely minced
  • ½ cup almond flour
  • 1 cup fresh parsley
  • Preheat the oven to 350°F (180°C).
  • Mix the turkey through tequila in a bowl.
  • Remove the stems from the mushrooms. Finely chop ½ of the stems, and either discard the remaining stems or reserve them for later use. Brush the top of the mushrooms with olive oil and place on a lined baking tray.
  • Place a large skillet over medium heat and add the olive oil. When the oil is heated, add the chorizo and sauté until starting to turn golden.
  • Add the mushroom stems, diced onion, and bell pepper and continue to cook for another 3 minutes, stirring constantly.
  • When the onion turns transparent, add the garlic and almond flour and fry until the breadcrumbs become golden brown.
  • Take the skillet off the heat.
  • Gently spoon the chorizo mixture into the mushrooms to create little mounds.
  • Place in the oven and bake for 25 minutes.
  • Garnish with fresh parsley leaves and serve immediately

Marinated Carrots

  • No change. Follow the recipe exactly.

Mini Bell Pepper Nachos

Makes 10 Peppers

  • 1/2 pound ground turkey
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 ounce mozzarella cheese
  • 10 mini bell peppers
  1. Add the turkey and spices to a pan sprayed with cooking spray. Cook until the meat is fully cooked and crumbled into fine pieces.
  2. Add in the mozzarella and stir.
  3. Cut the bell peppers in half and stuff with the meat mixture.
  4. Serve

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