Christmas is here, and that means one thing…all the food is available all the time. But there’s good news! You can eat your seasonal favorites, but in a lightened up way, and they’re actually delicious! We’ve put together a few of our festive favorites just for you.

 ROASTED TURKEY BREAST WITH HERB BUTTER

From cravingtasty.com

 Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Ingredients:

• 1 bone-in, skin-on turkey breast (about 2 – 2.5 lbs)
• 8 garlic cloves (minced)
• 1 stick unsalted butter
• 1 TBS rosemary (fresh, finely chopped)
• 1/2 tsp dry thyme (finely ground)
• 1/2 tsp black pepper (finely ground)
• 2 tsp kosher salt

Instructions:

1. Preheat oven 325F
2. In a microwave-safe bowl, combine the butter, 1 tsp of kosher salt, garlic, rosemary, pepper and thyme
3. Microwave the ingredients on high for 1 minute, or until the butter has fully melted. Remove the bowl from the microwave oven. Mix all the ingredients really well and set aside for 5 minutes so the butter gets infused with the garlic and herbs.
4. Return the bowl back to the microwave and cook the mixture for another 30 seconds to ensure that the butter is fully liquefied.
5. Strain the butter mixture through a fine sieve. Save the garlic and herbs.
6. Place the turkey breast in a baking dish, skin side up. Cover with a piece of plastic wrap to prevent the butter from accidentally squirting all over the kitchen. Fill the kitchen injector with the strained butter and inject the breast all over, in a diamond pattern, releasing about 1/4 – 1/3 of an ounce at a time.
7. Add the garlic and herbs that saved earlier. Rub the garlic and herb mixture and the butter from the bottom of the baking dish all over the turkey breast.
8. Evenly sprinkle 1 tsp of kosher salt all over the breast and pat it down to make sure the salt sticks.
9. If using a BBQ thermometer (highly recommended), insert the probe into the thickest part of the turkey breast and connect to the thermometer.
10. Bake at 325F for about 1 hour or so, until the internal temperature in the thickest part of the breast reaches 155F. Brush the top of the breast with the pan juices about an hour into roasting.
11. Remove from the oven and let the roasted turkey breast rest for 5 minutes before slicing and serving.

Notes:

If you want your roasted turkey breast to have nicely browned, crispy skin, do the following:

1. Bake the turkey breast until internal temperature reaches about 10 degrees below the final temperature
2. Brush the top of the breast with pan juices
3. Turn on the broiler to low
4. Continue cooking with the broiler function turned to low until the turkey breast’s internal temperature reaches target temperature.

Make sure to keep a close eye on your turkey breast during broiling to prevent burning. If you see the skin has browned enough and the internal temperature has not hit the target, switch back from broil to bake, and cover the breast with foil.

SLOW COOKER GREEN BEAN CASSEROLE

From simple-nourished-living.com

 Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Ingredients:

• 1 pound fresh green beans (about 4 cups)
• 6 ounces fresh mushrooms
• 1 can (10.75 ounces) fat-free cream of mushroom soup
• 1 tsp soy sauce
• 1/8 tsp ground black pepper
• 1 cup French fried onions

Instructions:

1. Ideal slow cooker size: 2 Quart
2. Coat your slow cooker with nonstick spray
3. Wash and trim green beans. Cut them into even lengths and toss into slow cooker
4. Clean the mushrooms with a damp paper towel. Trim the stems. Cut into slices and add to the slow cooker.
5. Add the soup, soy sauce, black pepper and 1/2 cup fried onions and stir to combine
6. Cover and cook on low for 4 to 6 hours, or HIGH for 2 to 3 hours until the green beans have reached their desired tenderness.
7. Remove the cover, turn off the slow cooker and sprinkle on the remaining 1/2 cup of onions. Let sit, uncovered for 10 minutes.

WW ZERO POINT CRUSTLESS PUMPKIN PIE

From thepounddropper.com

An easy recipe for homemade pumpkin pie. This Zero Point Crustless Pumpkin Pie recipe is perfect for fall—it’s so good—you won’t regret making this for your next family gathering!

 Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients

• 1 (15 oz) can 100% canned pumpkin purée
• 1/3 cup Sukrin Gold or any granulated sugar substitute (I use Sukrin Gold, if you use another brand of sugar substitute, be sure to check the points. Sukrin Gold is 0 WW Freestyle Smart Points)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 tsp pumpkin spice (I use sodium-free, all natural Dak’s Pumpkin Spice)
• 2 large eggs
• 8 oz. unsweetened almond milk

Instructions

1. Preheat oven to 375 degrees
2. Spray a 9 inch pie dish with nonstick cooking spray
3. In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined
4. Pour into dish. Bake for 40-45 minutes or until knife inserted in the center comes out clean

Servings: Makes 6 slices / 0 WW Freestyle Smart Points per slice

Notes:

You can add a crust using the two-ingredient dough

Ingredients for optional crust:

• 1/2 cup self rising four
• 1/2 cup nonfat Greek yogurt

Directions:

1. Preheat oven to 375 degrees
2. Mix together both ingredients. Store until incorporated. Knead and roll dough on parchment paper. Using a roller, roll dough out, shaping it into a 10 inch circle.
3. Place dough into a 9 inch greased pie dish. Cook for 12-14 minutes. Take out of oven and add pie filling. Put back into oven for an additional 30-35 minutes.

Servings: Makes 6 slices / 1 WW Freestyle Smart Point per slice