Baked Holiday Pears


4 pears, such as bosc, bartlett or anjou

24 fresh cranberries

4 tbps chopped pecans

¼ tsp ground cinnamon, plus more, if needed

¼ tsp ground nutmeg, plus more, if needed.

4 tsp raw honey

Greek yogurt for pairing, if desired

  1. Preheat your oven to 375 degrees.
  2. Halve the pears and then core. I cored the pears with a cookie scoop but you can use a melon baller, too. Slice a small part off of the backside of each pear half to create a flat surface so the pear sits flat when laid on the pan.
  3. Place the pear halves on a large baking sheet or baking pan, cored side up. Place three cranberries into the cored part of each pear half. Sprinkle each pear half with about ½ tbsp of the pecans and then sprinkle each pear half with the cinnamon and nutmeg. Drizzle each pear half with ½ tsp of honey. I did this by squeezing the honey into a ½ tsp measuring spoon and then drizzling over each pear half.
  4. Bake at 375 for 25-30 minutes or until the pears are tender.
  5. Serve with Greek yogurt, if desired.
Serving size: 1 pear half Calories: 90 Fat:3g Carbohydrates:16g Sugar:11g Protein:1g

Balsamic Glazed Chicken Veggie Bowl

  • 16 ounces Brussels sprouts, ends trimmed, large sprouts halved or quartered
  • 16 ounces sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 3 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
  •  Chicken Breast, cut into 1/4-inch chunks, juices reserved
  • 1/2 cup balsamic vinegar, optional
  • 1/4 cup hazelnuts or Brazil nuts, toasted and coarsely chopped
  • 2 ounces low-sodium blue cheese crumbles, optional
  1. Preheat oven to 400°F.
  2. Combine Brussels sprouts and sweet potatoes in a large bowl with olive oil and black pepper; toss to coat.
  3. Transfer to a large, rimmed baking sheet and sprinkle bacon throughout.
  4. Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.
  5. Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl.
  6. Add balsamic glaze and chopped hazelnuts and gently toss to coat.
Divide into four individual serving bowls.
Serves: 4 | Serving Size: 1 3/4 cups

Steak & Pepper Tartines with Arugula Salad

  • 5 tablespoons extra-virgin olive oil, divided
  • 3 cups presliced fresh bell pepper-and-onion mix (10 ounces)
  • 2 teaspoons white-wine vinegar plus 2 tablespoons, divided
  • 1 pound shaved sandwich steak
  • ¾ teaspoon ground pepper, divided, plus more to taste
  • ¼ teaspoon salt, divided
  • ½ cup shredded Gruyère or provolone cheese
  • 8 cups baby arugula (5 ounces)
  • 4 slices crusty whole-wheat bread ( ½ inch thick), lightly toasted
  • 8 teaspoons prepared horseradish aioli or horseradish sauce



  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl.
  2. Add 1 tablespoon oil to the pan. Add steak, season with ½ teaspoon pepper and ⅛ teaspoon salt and cook, stirring and pulling apart with tongs or a fork, until no longer pink, 3 to 4 minutes. Return the vegetables to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.
  3. Toss arugula in a large bowl with the remaining 3 tablespoons oil, 2 tablespoons vinegar, ¼ teaspoon pepper and ⅛ teaspoon salt.
  4. Spread each piece of bread with 2 teaspoons aioli (or sauce) and top with one-fourth (about 1 cup) of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.


Serves: 4

Spicy Marinated Grilled Shrimp Skewers

  • 1 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 1 lemon, juiced
  • 2 tablespoons hot pepper sauce
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled and deveined with tails attached
  • skewers
  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 40 minutes

Peanut-Chicken Cabbage Wraps

Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy chicken lettuce wrap recipe. Don’t limit yourself to cabbage for this Thai-inspired recipe—any fresh green that’s sturdy enough to wrap around ½ cup of filling works.


  • 8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
  • ¼ teaspoon salt
  • 5 tablespoons prepared peanut sauce
  • 1 tablespoon rice vinegar
  • 1½ teaspoons lime zest
  • 1 cup julienned Asian pear
  • 1 cup julienned English cucumber
  • ¼ cup finely chopped fresh cilantro
  • 5 tbls of prepared peanut sauce

Wash and dry cabbage leaves well and cut out any tough ribs or stems.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.

Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the chicken in the cabbage leaves, topped with pear, cucumber and cilantro.

Prep Time
30 min.

About 2 wraps

Nutrition Information
Per serving: 225 calories; 10 g fat(2 g sat); 2 g fiber; 5 g carbohydrates; 28 g protein; 29 mcg folate; 83 mg cholesterol; 2 g sugars; 0 g added sugars; 414 IU vitamin A; 7 mg vitamin C; 25 mg calcium; 1 mg iron; 618mg sodium; 561 mg potassium