The Open Door Shares Healthy Holiday Dinner Recipes

As the first snowfalls of the season arrive, and families and friends look forward to gathering together for the holidays, finding festive and healthy recipes can prove to be a challenge. 

If your dinner and side dish recipe lineup needs a refresh this holiday season, fear not! The Open Door is sharing a handful of recipes that will be savored by all, while incorporating healthy ingredients your family needs to thrive.  

View the recipes below, and Happy Holidays! 

Serves: 6 

Ingredients: 

• 2.5 lb. Chicken 
• Marinade:
  • 1/3 cup Fresh Cranberries 
  • 2 Tbsp. Olive oil 
  • 2 Tbsp. Tamari or Soy Sauce (Optional) 
  • 2 Tbsp. Maple Syrup 
  • ¼ Cup Balsamic Vinegar 
  • ¼ Tsp. Salt 
  • ¼ Tsp. Black Pepper 
  • 2 Garlic Cloves, Minced (1 Tsp.) 
• Topping:
  • 12 Sprigs Fresh Thyme 
  • ¼ Tsp. Dried Italian Herbs (optional) 
  • ½ Cup Cranberries 
  • 1 Tbsp. Maple Syrup 
  • 1 Tbsp. Balsamic Vinegar 

Instructions: 

1. Put all of the marinade ingredients into a blender. Blend until smooth.
2. Place chicken into a baking dish and pour the marinade onto the chicken. Cover and refrigerate the chicken for at least 30 minutes or as long as 24 hours.
3. Once marinated, preheat oven to 375 degrees Fahrenheit.
4. Add the cranberries, thyme and Italian herbs for the topping on top of the chicken evenly.
5. Bake for 25-30 minutes. Note: If you are using skin-on chicken, start cooking with the skin side down.
6. While the chicken is baking, mix the maple syrup and vinegar.
7. Take the chicken out of the oven and turn skin-side up. Make sure the chicken is cooked through. If it needs more time, continue baking until ready.
8. Brush the chicken with the syrup/vinegar mixture.
9. Return the chicken to the oven and broil it for 3-4 minutes to crisp the top.
10. Serve with the juices and roasted cranberries drizzled on each piece of chicken. Enjoy! 

Recipe adapted from: www.cottercrunch.com 

Pinto Beans & Rice with Ham  

Serves: 6 

Ingredients: 

• 1 ½ Cups Dry Pinto Beans 
• ½ Cups Chopped Onion 
• 2 Cloves Minced Garlic 
• 1 Bay Leaf 
• ½ Tsp. Dried Thyme 
• ½ Tsp. Black Pepper 
• 1 lb Ham Hocks 
• 8 Oz Smoked Sausage 
• ¼ Tsp. Salt 
• 3 Cups Hot Cooked Rice 

Instructions: 

1. Either: soak the beans overnight in 4 cups of water and drain before using OR combine beans and 3 cups of water in a large saucepan, bring to a boil and reduce heat before simmering for 2 minutes. Remove from heat and cover. Set aside for 1 hour before draining.
2. Add the beans, onion, garlic, bay leaf, thyme, pepper, and 3 cups of water to a saucepan. Add the ham hocks.
3. Heat the pan until the water boils and reduce heat. Cover the pan and allow it to simmer for 1 ½ to 2 hours or until beans are tender. Add more water if needed, and stir occasionally while it simmers.
4. Remove the ham hocks and allow them to cool a little.
5. Remove the meat from the ham hocks when it is safe to touch, chop the meat, and set it aside. Discard the bay leaf.
6. Cook the sausage in a medium skillet on medium heat until it is browned (about 5 minutes). Stir the chopped ham, sausage, and salt into the beans. Cover and cook for 5 minutes or more so that it is heated through.
7. Serve over hot cooked rice. Enjoy!

Recipe adapted from www.bhg.com 

Potato latkes on left, sweet potato latkes on right.  

Potato Latkes 

Serves: 12 

Ingredients: 

• 2 Yellow Onions 
• 8 Large Potatoes, Peeled 
• ½ Cup Flour 
• 4 Eggs, Beaten
• 2 Tsp. Kosher Salt
• ½ Tsp. Black Pepper
• ½ Cup Olive Oil
• Sour Cream (garnish)
• Applesauce (garnish)
• Chives (garnish) 

Instructions: 

1. Take the onions and potatoes and shred them either with a box grater or food processor.
2. Take the shredded onions and potatoes and scoop them into a fine mesh strainer or cheesecloth. Squeeze out as much liquid as you can.
3. In a large bowl, whisk the flour, egg, salt, and pepper. Stir in the potato and onion mixture. All pieces should be evenly coated.
4. Pour about ¼ cup of olive oil into a skillet and heat over medium-high heat.
5. Scoop out ¼ cup of the mixture at a time, and roll them with your hands into little balls. Flatten into a 3 inch disc.
6. Put a few latkes in the pan at a time and press down on them with a spatula. Fry for approximately 3-4 minutes on each side until they are golden brown.
7. Garnish with sour cream and chives or applesauce as preferred. Enjoy!

Oven method: 

1. Preheat oven to 425 degrees Fahrenheit.
2. Pour ½ cup olive oil onto baking sheet and heat in the oven for 10 minutes.
3. Put ¼ cup batter balls, flattened into 3 inch discs, onto the sheet and bake for 20 minutes.
4. Flip and bake an additional 10 minutes. 

Recipe adapted from heatherchristo.com  

Sweet Potato Latkes 

Serves: 8 

Ingredients: 

• 2 Yellow Onions 
• 6 Large, Peeled Sweet Potatoes
• ¼ Cup Flour
• 4 Eggs, Beaten
• Kosher Salt to Taste
• Black Pepper
• ½ Cup Olive Oil
• Sour Cream and Chives (for garnish) 

Instructions: 

1. Take a large bowl and grate the onion with a box grater. Squeeze out as much liquid as you can from the mixture and leave to keep draining.
2. Use a box grater or food processor to grate the sweet potatoes.
3. Mix the sweet potatoes, onions, flour, and eggs until combined in a large bowl. Season generously with salt and pepper.
4. Scoop ¼ cup of the mixture at a time and roll them with your hands into little balls. Flatten them into about a 3 inch disc.
5. Pour about ¼ cup of olive oil into a skillet and heat over medium high heat.
6. Put a few latkes in the pan at a time and press down on them with a spatula. Fry for 3-4 minutes on each side until golden brown.
7. Put a dollop of sour cream and chives on each latke for garnish. Enjoy! 

Recipe adapted from heatherchristo.com 

Simple Cranberry Sauce 

Serves: 6 

Ingredients: 

• 12 Oz. Fresh Cranberries 
• ¾ Cup Fresh Orange Juice
• ½ Cup Honey 

Instructions: 

1. In a saucepan, add the cranberries, orange juice and honey.
2. Simmer mixture over medium heat for approximately 10-15 minutes.  The sauce is ready once the berries have popped and the sauce has thickened.
3. Allow the cranberry sauce to cool completely. Refrigerate and serve at room temperature. Enjoy! 

Recipe adapted from cookeatpaleo.com

Magenta Root Slaw

Serves: 4-6 

Ingredients: 

• 1 Large Beet 
• 2 Carrots
• 2 Parsnips
• 1 Inch Fresh Ginger
• 1 Tbsp. Honey
• Juice of 1 Lemon
• Tsp. Salt (1 pinch) 

Instructions: 

1. Peel the ginger and chop it finely.
2. Trim and peel carrots, beets, and parsnips. Shred either in a food processor fitted with a shredding disk or by hand.
3. Whisk honey, lemon juice, and salt together in a blow. Add the shredded vegetables. Toss to combine. Enjoy! 

Recipe adapted from New School Cuisine.  

Wheat Berry Apple Salad 

Serves: 8 

Ingredients:

• 1 Cup Wheat Berries (Dry) 
• 1 Diced Granny Smith Apple 
• ½ Cup Raisins 
• ½ Cup Minced Flat-Leaf Parsley 
• 2 Tbsp. Cinder Vinegar
• 2 Tbsp. Apple Juice
• ¼ Tsp. Salt
• ¼ Tsp. Pepper
• ¼ Tsp. Nutmeg
• ¼ Tsp. Cinnamon
• 3 Tbsp. Olive Oil
• 1 Tbsp. Lemon Juice 

Instructions:

1. Overnight, soak wheat berries in water. Berries should be fully submerged by about 2 inches.
2. Drain the berries and rinse them.
3. Bring 4 cups of water to a boil in a saucepan. Add the berries and simmer uncovered for 50 minutes or until cooked.
4. Drain water. Allow berries to cool. Note: wheat berries will be firm and chewy, even fully cooked.
5. Transfer berries to a large mixing bowl and add remaining ingredients. Mix together and refrigerate for at least two hours before serving. Enjoy! 

Holiday Apple Salad

Serves: 15-20 

Ingredients: 

• 5-6 Apples 
• 15 Oz. Canned Pineapple Chunks 
• ¾ Cup Greek Yogurt
• 2 Tbsp. Honey
• 1 Cup Sour Cream
• 1 Cup Raisins
• 1 Cup Chopped Pecans. Sunflower or pumpkin seeds can be substituted for pecans for a nut-free option.

Instructions: 

1. Wash, core and cut apples into chunks. Chunks should be able the size of the pineapple chunks.
2. Drain the can of pineapple chunks.
3. Add all of the ingredients into a large bowl. Mix together. Refrigerate until ready to serve. Enjoy!