Christmas Day Main Meals

Recipes

Posted on December 13, 2013 by Jenny Cromack

Here are a few options for your Christmas dinner. There is advice on your traditional turkey roast aswell  as alternatives

Look out for next weeks recipes for some healthy pudding options

Rack of Lamb with Warm Apple & Lentil Salad

Kcal 285, Protein 29, Carbs 21 fat 9, Sat 3g

Serves 4
Ingredients Process
  • 2 tablespoons coarse dry breadcrumbs, whole-wheat
  • 1 1/2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon chopped fresh rosemary, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 1 1/2-pound rack of lamb, Frenched and trimmed
  • 3 teaspoons Dijon mustard, divided
  • 2 shallots, finely chopped
  • 1 15-ounce can lentils, rinsed, or 1 1/3 cups cooked lentils
  • 1 Granny Smith apple, finely chopped
  • 2 stalks celery with leaves, finely chopped
  • 3/4 cup reduced-sodium chicken broth, or water
  • 2 teaspoons sherry vinegar, or cider vinega

 
  1. Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
  2. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the breadcrumb mixture over the mustard. Transfer the lamb to the oven and roast until a medium rare. Transfer to a plate and tent with foil to keep warm.
  3. Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.

 

 

Green & Yellow Beans with Wild Mushrooms

Kcal  75, Protein 8g, Carbs 2g, fat 4g, Sat 1g,

Serves 5
Ingredients Process
  • 1 pound green beans, trimmed
  • 1 pound yellow wax beans, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)
  • 1/2 teaspoon kosher salt, divided
  • Freshly ground pepper, to taste

 

 1. Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.2.Meanwhile, heat oil in a large pan over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.

3.Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.

 

Traditional Roast turkey

There is nothing wrong with having a traditional Turkey roast dinner it is just about being sensible with your portion sizes. Turkey is a great source of protein.

Be sure to have plenty of vegetables such as sprouts, green beans, carrots, broccoli, cauliflower

Limit high Carbohydrate option such as mash potatoes, roast potatoes and Yorkshire puddings. You can substitute potato for sweet potato and have sweed and carrot mash.

Think about your portion sizes. Yes it is Christmas day but the average person eats 3500 more calories than their required daily intake.