Holiday 🍚 Meals

Here are some delicious, cholesterol-friendly dinner recipes for Christmas that are plant-based or contain heart-healthy ingredients. These recipes focus on using whole foods, healthy fats, and lean proteins, making them perfect for a festive, heart-healthy meal.

1. Stuffed Acorn Squash with Quinoa, Cranberries, and Walnuts

Ingredients:

• 2 acorn squash, halved and seeds removed

• 1 cup quinoa, rinsed

• 2 cups vegetable broth (low-sodium)

• 1/2 cup dried cranberries (unsweetened)

• 1/4 cup chopped walnuts (lightly toasted)

• 1 tbsp olive oil

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Place the squash halves cut-side down on a baking sheet and bake for 35-40 minutes, or until tender.

3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, and cover. Simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.

4. Stir in the cranberries, walnuts, cinnamon, and nutmeg into the cooked quinoa. Season with salt and pepper.

5. Once the squash is done, flip the halves over and scoop some of the quinoa mixture into each one.

6. Drizzle with olive oil and return to the oven for another 10 minutes to heat through.

7. Garnish with fresh parsley and serve.

2. Lentil and Vegetable Shepherd’s Pie

Ingredients:

• 1 1/2 cups dried green or brown lentils, rinsed

• 4 large carrots, diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 cup peas (fresh or frozen)

• 1 cup vegetable broth (low-sodium)

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

• 4 large potatoes, peeled and cubed

• 1/4 cup unsweetened almond milk

• Salt and pepper to taste

Instructions:

1. Cook the lentils in a large pot of water until tender, about 25-30 minutes. Drain and set aside.

2. In a large skillet, sauté the carrots, onion, and garlic with a bit of olive oil for 5-7 minutes until softened.

3. Add the cooked lentils, peas, vegetable broth, tomato paste, thyme, and rosemary. Simmer for 10 minutes to let the flavors meld. Season with salt and pepper, and stir in the nutritional yeast (if using).

4. While the lentil mixture is simmering, boil the potatoes in a separate pot until tender, about 15 minutes. Drain, then mash with almond milk, salt, and pepper until smooth.

5. Preheat the oven to 375°F (190°C). Spread the lentil and vegetable mixture evenly in a baking dish. Top with the mashed potatoes, smoothing them out with a spatula.

6. Bake for 20-25 minutes, until the top is golden brown.

7. Let it cool for a few minutes before serving.

3. Herb-Crusted Salmon with Roasted Vegetables

Ingredients:

• 4 salmon fillets (skin on or off, your choice)

• 2 tbsp olive oil

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1 tsp garlic powder

• Salt and pepper to taste

• 1 lemon, thinly sliced

• 1 lb Brussels sprouts, halved

• 2 medium sweet potatoes, diced

• 1 red onion, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Toss the Brussels sprouts, sweet potatoes, and red onion with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

3. Roast the vegetables for 20-25 minutes, tossing halfway through.

4. While the vegetables are roasting, prepare the salmon. Place the fillets on another baking sheet lined with parchment paper.

5. Drizzle the salmon with 1 tbsp olive oil, and season with rosemary, thyme, garlic powder, salt, and pepper. Top each fillet with a couple of lemon slices.

6. When the vegetables are almost done, add the salmon to the oven and roast for 10-12 minutes, or until the salmon flakes easily with a fork.

7. Serve the salmon alongside the roasted vegetables for a complete, heart-healthy meal.

4. Vegetable and Chickpea Stir-Fry

Ingredients:

• 1 can chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1 red bell pepper, thinly sliced

• 1 zucchini, sliced

• 1 cup broccoli florets

• 1/2 cup sliced mushrooms

• 2 cloves garlic, minced

• 2 tbsp low-sodium soy sauce or tamari

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 tsp grated fresh ginger

• 1 tbsp sesame seeds (optional)

• Cooked brown rice or quinoa for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.

2. Add the garlic, bell pepper, zucchini, broccoli, and mushrooms. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.

3. Add the chickpeas to the pan, and stir-fry for another 3-4 minutes until they’re heated through.

4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and ginger.

5. Pour the sauce over the stir-fry and toss to combine.

6. Cook for an additional 1-2 minutes to allow the flavors to meld together.

7. Serve over cooked brown rice or quinoa and sprinkle with sesame seeds if desired.

5. Cauliflower and Almond "Rice" Pilaf

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces (or use pre-grated cauliflower rice)

• 1/2 cup slivered almonds, toasted

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1/2 cup vegetable broth (low-sodium)

• 1/4 tsp turmeric

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes, until softened.

2. Add the grated cauliflower to the skillet and stir in the vegetable broth, turmeric, salt, and pepper.

3. Cover and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and the liquid has evaporated.

4. Stir in the toasted almonds and garnish with fresh cilantro.

5. Serve as a side dish with your holiday meal.

These recipes are not only heart-healthy and cholesterol-friendly but also full of festive flavors that make them perfect for a delicious Christmas dinner! My favorite is the Salmon! What do you plan on having for Christmas dinner? let me know and keep that smile Smiling:)