Recipes

Comfort Food
Serve up your favorite holiday farewithout all the carbs and calorieswith these tasty appetizers and entrees.

Low-Carb

The holidays bring together families, festivities, and, of course, foodand plenty of it. But you can still celebrate the season to its fullest without destroying your diet or negating your hard-earned results. These recipes were created by Carlo Filippone (aka the Muscle Chef), a three-time national bodybuilding champion and the founder of Elite Lifestyle Cuisine, who knows what it takes to eat healthy without sacrificing taste. Each dish is packed with the perfect balance of protein, healthy fats, and smart carbs, so you can enjoy all the merriment of the holidays without any of the guilt. Party on!
photographs by moya mccalister

Cranberry Turkey Cutlets with Wild Rice and Chestnuts

Makes 4 servings

Seasonal favorites turkey, wild rice, cranberries, and chestnuts blend scrumptiously in this holiday centerpiece.
turkey cutlets

1 lb turkey cutlets, sliced about " thick

cranberry sauce

cup cranberries, fresh or frozen cup water 2 pinches salt 6 packets sugar substitute such as Splenda or Equal
wild Rice

1 cup uncooked wild rice 1 tbsp olive oil 1 scallion, thinly sliced cup chestnuts, chopped cup low-sodium chicken broth cup cranberries Pinch black pepper tsp sea salt
Directions

Grill or broil turkey cutlets until center reaches 1550. Meanwhile, to make sauce, put cranberries and water in small pot and bring to a boil. Lower heat to

medium and add rest of ingredients. Mix well until cranberries pop. Cook 47 minutes or until desired consistency. Cook wild rice according to package instructions. Set aside. Heat oil in medium-size saucepan for 15 seconds, then add scallion and chestnuts. Stir quickly, then add cooked rice. Stir. Add broth, cranberries, black pepper, and sea salt. Stir and cover. Cook 57 minutes over low to medium heat,

stirring occasionally. To serve, place grilled turkey cutlets in a serving dish atop wild rice medley. Pour the cranberry sauce over the cutlets and serve.
Per serving Calories Fat Saturated fat Carbs Fiber Protein 316 5g 1g 38g 4g 31g

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Orange-Honey Pork Loin with Sweet Potato Mash

Makes 4 servings

A citrusy glaze helps the naturally lean pork loin stay juicy and delicious.
1 lb center-cut pork loin, sliced " thick cup orange juice 1 tbsp honey 2 pinches sea salt 4 pinches black pepper 1 tbsp parsley, chopped 46 orange slices
sweet potato Mash pork loin

Mashed sweet potatoes are a bonanza of vitamins, minerals, and other important nutrients.

1 large or 2 medium yams (about 12 oz total), baked and peeled 2 tsp honey 4 pinches sea salt 4 pinches black pepper 2 tsp light cream 1 tsp olive oils Preheat broiler on medium. Place pork loin in an oven pan. Heat juice and honey in a saucepan over medium. Bring to a boil, then simmer 34 minutes. Add salt and pepper. Pour mixture over pork loin. Broil for 12 minutes or until center reaches 1550. For mash, blend all ingredients in food processor until creamy. Place pork loin on a plate alongside mash and top with remaining glaze. Garnish with parsley and orange.
Per serving Calories Fat Saturated fat Carbs Fiber Protein 255 3g 1g 38g 3g 21g Directions

Turkey Meatloaf with Baked Potatoes

Makes 4 servings

Slash the fat and calorie count of this classic comfort food by using lean ground turkey breast.
Ingredients

18 tsp sea salt 4 pinches black pepper 1 egg white 6-oz can tomato paste 4 medium potatoes (about 6 oz total)
Directions

until center reaches 1550. Meanwhile, slice open potatoes lengthwise and wrap in foil. Bake for 2530 minutes or until soft in the center. Serve with meatloaf.
Per serving Calories Fat Saturated fat Carbs Fiber Protein 313 2g 1g 48g 6g 30g

1 lb lean ground turkey breast 1 tbsp onion, finely chopped 1 tbsp red pepper, chopped 1 tbsp green pepper, chopped 2 tsp parsley, finely chopped

Preheat oven to 4500. Combine all ingredients through egg white, then blend in 2 oz tomato paste. Pour mixture into a baking pan and shape; top with remaining tomato paste. Bake uncovered for 25 minutes or

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Fresh heirloom tomatoes, if available, make a colorful (and flavorful) topping for the chicken breast.

Tomato & Basil Chicken with Garlic Green Beans

Serves 2

Simple grilled chicken gets an elegant makeover when topped with fresh tomatoes and seasonings.
tomato & Basil chicken

4 tbsp red onion, finely chopped 6 tbsp cherry or vineripened tomato, chopped 4 large basil leaves, chopped 4 pinches sea salt 2 pinches black pepper 2 pinches oregano 2 tsp garlic, finely chopped 2 tbsp olive oil 2 6-oz chicken breasts
Garlic green beans

2 cups green beans 2 tsp garlic, finely chopped 2 tbsp olive oil
Directions

Combine onion, tomato, basil, salt, pepper, oregano, garlic, and oil. Mix well, cover, and refrigerate. Grill chicken breast until center reaches 1600. Meanwhile, steam green beans. Top chicken with tomato mixture and serve alongside green beans, tossed with garlic and oil.
Per serving Calories Fat Saturated fat Carbs Fiber Protein 237 15g 2g 5g 2g 21g

Marinated GingerGarlic Chicken & Brown Rice with Cranberries

Makes 4 servings

Juice of 4 lemons 1 cup water 4 6-oz chicken breasts

brown rice with cranberries

Marinating the chicken breast a day or two in advance lets it absorb the rich ginger and garlic flavors.
ginger-garlic chicken

1 cup uncooked brown rice 3 tbsp dried cranberries

Directions

basting with rest of marinade. Cook rice according to package directions. Add cranberries at the end. Mix well. Serve alongside chicken breast.
Per serving Calories Fat Saturated fat Carbs Fiber Protein 357 3g 1g 44g 2g 36g

1 tsp ginger paste 1 tbsp garlic, minced 1 tsp sea salt

Combine all ingredients through water in medium bowl. Add chicken. Cover and chill 2448 hours. To prepare, preheat grill or broiler. Cook chicken evenly on both sides,

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Smart apps

Kick off your next gathering with these simple-yetflavorful appetizers

Tuna Tapenade
Makes 8 appetizers Ingredients

145 Calories 4g Fat 1g Saturated Fat 4g Carbs 0g Fiber 22g Protein

1 6-oz cans chunk light tuna packed in water 1 tsp red onion, finely chopped Pinch black pepper 2 tbsp olive oil mayonnaise 8 Wheat Thins crackers
Directions

Combine all ingredients except crackers in a bowl and mix until well blended. Serve with crackers.

Spinach Dip
Makes 10 appetizers Ingredients

65 Calories 4g Fat 1g Saturated Fat 6g Carbs 0g Fiber 1g Protein

16 oz fresh spinach, boiled or blanched, or one 10-oz package frozen spinach, thawed 1 clove garlic cup scallion, chopped 18 tsp white pepper cup low-fat sour cream cup low-fat mayonnaise tsp dried thyme 10 slices carrots, bell peppers, and celery Combine spinach, garlic, and scallion in a food processor and pulse until finely chopped. Place in a mixing bowl and add ingredients through thyme. Mix well. Refrigerate a minimum of 3 hours before serving with crudits.
Directions

Shrimp & Avocado Mousse

Makes 10 appetizers Ingredients

ripe avocado, mashed small lime 1 tsp Dijon mustard 18 tsp salt 18 tsp black pepper 18 cup sour cream 1 tsp chopped parsley 6 oz cooked shrimp (boiled then chopped in a food processor), plus one whole for garnish 10 Wasa multigrain crackers
Directions

80 Calories 2g Fat 1g Saturated Fat 10g Carbs 3g Fiber 5g Protein

Carlo filippone is a chef and an IFBB pro. His company, Elite Lifestyle Cuisine, delivers healthy, prepared meals in the New York area and Pennsylvania. (elitelifestylecuisine.com)

Combine all ingredients except crackers and stir vigorously until mixture has a mousse-like texture. Serve with crackers.

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Food Styling by dana bonagura. carlo filippone: robert reiff