If you're busy on Christmas morning with a house full of hungry people, you know it pays off to be prepared. Registered dietitian Jamie Miller from Camelback Racquet and Health Club is here with a great recipes

[VIDEO: Cooking ahead of time for the holidays]

1) Christmas Broccoli Red Pepper & Ham Breakfast Casserole


• Olive oil spray

• 2 cups shredded reduced fat sharp cheddar

• 1 tbsp olive oil

• 1/2 cup sliced scallions

• 1 cup chopped red bell pepper

• 7 oz finely diced lean ham steak

• 3/4 cup diced tomatoes, seeded

• 1 cup finely chopped broccoli florets

• 7 large whole eggs

• 5 large egg whites

• 1/4 cup fat free milk

• 1/2 tsp kosher salt

• 1/4 tsp ground black pepper

Directions: Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place 1 cup of cheese into the baking dish. Heat the oil in a large nonstick skillet over medium heat; add scallions, broccoli, and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and remove from heat. Spread evenly over the cheese mixture. In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese. Bake until a knife inserted near the center comes out clean, about 30-35 minutes.

Make Ahead Options:

• Cover an uncooked casserole dish with plastic wrap or foil and refrigerate up to 1 day. If baking from cold, add an additional 15 minutes to the cook time.

• Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through. You can also freeze an unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and then cook at 375 for 45 minutes, or until cooked through

2) Cranberry Pistachio Biscotti 

• ⅓ cup of baking stevia, or ⅔ cup sweetener that measures like sugar)

• 2 large eggs

• 1 ½ teaspoons of almond extract (or vanilla extract)

• 1 3/4 cups of white whole wheat flour

• 1/4 teaspoon of salt

• 1/2 teaspoon of cinnamon

• 1 teaspoon of baking powder

• ½ cup pistachio, roughly chopped

• ½ cup of dried cranberries

Directions: Preheat oven to 350. In a stand mixer, cream eggs and sweetener until thick, about 5 minutes. Add in extract. In a separate bowl, sift flour, salt, cinnamon, and baking powder. Slowly add dry ingredients to the wet ingredients until combined. Fold in the cranberries and pistachios. Place dough on a silicone baking mat or a baking sheet sprayed with cooking spray. Form dough into a log about 12 inch long and 3 1/2 inch wide. Bake for 25 minutes, or until log is firm. Remove from oven and let cool for 10 minutes on a rack. Reduce oven temperature to 325. Transfer log to a cutting board, and cut into 3/4″ diagonal slices. Place biscotti cut side down on baking sheet, bake for about 10 minutes, turn slices over and bake for another 8-10 minutes. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

3) Greek Yogurt Gingerbread Dip

• 2 cups plain non-fat Greek yogurt

• 3 tbsp baking stevia or ⅓ sweetener that measure like sugar

• 2 1/2 tbsp molasses

• 1/2 tsp cinnamon

• 1/8 tsp cloves

• 1/8 tsp nutmeg

• 1/8 tsp ginger

• 1/2 tsp butter extract

• Fruit for serving: sliced red and green apples, pears, and grapes

Place everything in a medium bowl and whisk together until creamy and smooth! Serve with your favorite fruit red and green fruit!

For more information about the Camelback Village Racquet and Health Club or to find out how to get in touch with Jamie, visit villageclubs.com or call 602-840-6412.


Copyright 2019 KPHO/KTVK (KPHO Broadcasting Corporation). All rights reserved.


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