New Year’s Eve: a time for party hats and horns, lots of lights, games and a celebration of what’s to come in the New Year. No doubt there will also be food involved! If you’re looking for healthier versions of your traditional New Year’s Eve recipes, look no further. Below are recipes for your entire meal from appetizers and drink to your entrée and dessert. Blue Cross and Blue Shield of Kansas members can find these recipes and more by logging into WebMD® through the BlueAccess® portal. Have a safe and Happy New Year!

Cheesy Ball

Ingredients:

• 8-ounce package light cream cheese
• 2 tablespoons low trans-fat margarine with 8 g of fat per tablespoon
• 1 1/2 teaspoons instant cheddar cheese sauce mix (use the envelope from a macaroni and cheese mix, or cheddar cheese powder from the store’s spice section)
• 1 cup shredded, reduced-fat sharp cheddar cheese
• 1 1/2 teaspoons lemon juice
• 2 teaspoons finely chopped fresh parsley (or 3/4 teaspoon dried)
• 2 tablespoons thinly sliced green onion
• 1/4 to 1/3 cup chopped walnuts or pecans

Preparation:

1. Put cream cheese, margarine, cheddar cheese powder, cheddar cheese, lemon juice, parsley, and green onion in small food processor bowl. Process until nicely blended. Put chopped nuts into a shallow bowl.
2. Shape cheese mixture into a ball or log using clean hands, then roll it in the chopped nuts. Wrap well with plastic wrap and refrigerate until ready to serve. Serve with lower-fat, higher-fiber crackers.

Yield: 12 servings (1 cheese ball)

Nutritional Information:

Per serving: 92 calories, 5 g protein, 2 g carbohydrate, 7 g fat, 3.3 g saturated fat, 14 mg cholesterol, 0.2 g fiber, 147 mg sodium. Calories from fat: 69%.12 servings (1 cheese ball)

© 2003-2006 WebMD, Inc. All rights reserved.

Orange Cranberry Chicken

Ingredients:

• 1 tablespoon less-fat margarine
• 1/3 cup reduced-sugar orange marmalade
• 1/2 cup dried cranberries
• 1/4 cup brown sugar, packed
• 1 tablespoon rice vinegar
• 1 teaspoon chopped ginger
• 1/2 teaspoon ground cinnamon
• 1 cup low-sodium chicken broth (if using broth powder, make it double strength by adding 1 cup of hot water to 2 teaspoons of broth powder)
• 6 skinless, boneless half breasts of chicken cut into about 3 pieces each
• 1/2 cup chopped red bell pepper

Preparation:

1. Add all ingredients except chicken to the slow cooker; stir well with spoon.
2. Add the chicken breast pieces to the slow cooker, cover, and cook on HIGH for 3 hours or on LOW about 6 hours, or until chicken is cooked throughout.
3. Serve chicken with orange cranberry sauce.

Yield: 6 servings

Nutritional Information:

Per serving: 253 calories, 28 g protein, 25 g carbohydrate, 4.4 g fat, 1.1 g saturated fat, 73 mg cholesterol, 1 g fiber, 210 mg sodium. Calories from fat: 16%.

© 2006 Elaine Magee

Mini Veggie Frittatas

This is a festive-looking appetizer with the green and red vegetables used. They work well as a finger food, too.

Ingredients:

• 1/2 slices zucchini, 1/8-inch thick
• 1/2 whole red bell pepper (core and seeds removed), finely chopped
• 1 large green onion (or 2 small) white and part green, finely chopped
• 2 large eggs
• 1/2 cup egg substitute
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon oregano leaves
• 1/2 cup shredded reduced-fat sharp cheddar or Jarlsberg® light (Gruyere can also be used)
• Canola oil cooking spray

Preparation:

1. Spray 12 muffin cups with canola cooking spray (or line with foil cupcake papers). Preheat oven to 400°F.
2. Add a zucchini slice to the bottom of each prepared muffin cup. Top zucchini slices with the bell pepper and green onion (distribute evenly between the 12 muffin cups).
3. In mixing bowl, beat eggs, egg substitute, salt, pepper, and oregano on medium-low speed until completely blended (a couple of minutes). Spoon about 1 1/2 tablespoons of the egg mixture into each of the muffin cups. Sprinkle the cheese evenly over the top of the cups.
4. Bake until frittatas are set, about 10-12 minutes. Serve warm and use a small rubber scraper to remove the frittatas from the pan (unless you used foil cupcake liners).

Yield: 12 mini frittatas (about 6 appetizer servings)

Nutritional Information:

Per 1 mini frittata: 33 calories, 3.5 g protein, 0.9 g carbohydrate, 1.7 g fat (0.8 g saturated fat, 0.7 g monounsaturated fat, 0.2 g polyunsaturated fat), 38 mg cholesterol, 0.2 g fiber, 85 mg sodium.

© 2003-2006 WebMD, Inc. All rights reserved.

Cran-Orange Chiller

Ingredients:

• 1 1/2 cups orange juice (calcium-fortified, if available)
• 2 1/4 cups light cranberry juice cocktail (or light cran-raspberry juice cocktail)

Preparation:

1. Pour the orange juice into an ice cube tray and freeze until solid (at least two hours). Meanwhile, chill cranberry juice cocktail in the refrigerator.
2. Pour about 3/4 cup of the cranberry juice cocktail into a clear glass, then add about five ice cubes. Repeat with remaining cranberry juice and ice cubes.

Yield: 3 servings

Nutritional Information:

Per serving: 85 calories, 1 g protein, 19.5 g carbohydrate, 0 g fat, 0 mg cholesterol, 0.3 g fiber, 63 mg sodium. Calories from fat: 0%.

© 2003-2006 WebMD, Inc. All rights reserved.

Holiday Angel Cake

Ingredients:

• 1 cup cake flour
• 1 cup granulated sugar
• 1/2 cup sugar substitute
• 12 egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 cup fresh cranberries or 1/2 cup dried cranberries
• 1 tablespoon finely chopped orange zest (or substitute lemon zest)

Preparation:

1. Preheat oven to 375 degrees. Double check that your tube pan is clean and dry. (Any trace amounts of oil could cause your whipped egg whites to deflate).
2. Stir flour, 1/4 cup of the sugar, and sugar substitute together in medium bowl and set aside.
3. In a large mixing bowl, whip the egg whites with the vanilla, cream of tartar, and salt together with mixer until medium-stiff peaks form. Gradually add the remaining sugar (3/4 cup) while continuing to whip to stiff peaks. When you think the egg whites have reached maximum volume, gradually fold in the flour mixture, one third at a time.
4. Stir in 1 cup fresh cranberries or 1/2 cup dried cranberries and orange zest. Be careful not to overmix.
5. Pour the batter in the prepared tube pan and bake 40-45 minutes or until cake springs back when touched. Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When completely cool, run a knife around the edge of the pan and invert onto a serving plate.

Yield: 8 large servings

Nutritional Information:

Per serving: 171 calories, 7.5 g protein, 36 g carbohydrate, 0.1 g fat, 0 g saturated fat, 0 mg cholesterol, 0.8 g fiber, 216 mg sodium. Calories from fat: 1%.

© 2003-2006 WebMD, Inc. All rights reserved.