The fall and winter holidays bring together families, festivities, and, of course, food—and 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 low-carb 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!
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Cranberry Turkey Cutlets with Wild Rice and Chestnuts
What You’ll NeedServes 41 lb turkey cutlets, sliced about 1/4″ thickcranberry sauce1/2 cup cranberries, fresh or frozen2/3 cup water2 pinches salt6 packets sugar substitute such as Splenda or EqualWild Rice1 cup uncooked wild rice1 tbsp olive oil1 scallion, thinly sliced1/4 cup chestnuts, chopped 1⁄4 cup low-sodium chicken broth1/4 cup cranberries Pinch black pepper1/2 tsp sea salt
Directions
Grill or broil turkey cutlets until center reaches 550. 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 4–7 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 5–7 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.Totals:316 calories, 5g fat, 1g sat fat, 38g carbs, 4g fiber, 31g protein
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Moya Mccalister
Orange-Honey Pork Loin with Sweet Potato Mash
What You’ll Need
Serves 4Pork loin1 lb center-cut pork loin, sliced 1/2″ thick1/2 cup orange juice1 tbsp honey2 pinches sea salt4 pinches black pepper1 tbsp parsley, chopped4–6 orange slicesSweet Potato Mash1 large or 2 medium yams (about 12 oz total), baked and peeled2 tsp honey4 pinches sea salt4 pinches black pepper2 tsp light cream1 tsp olive oils
Directions
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 3–4 minutes. Add salt and pepper. Pour mixture over pork loin. broil for 12 minutes or until center reaches 550. 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.Totals:255 calories, 3g fat, 1g sat fat, 38g carbs, 3g fiber, 21g protein
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Moya Mccalister
Turkey meatloaf with Baked Potatoes
What You’ll Need
Serves 41 lb lean ground turkey breast1 tbsp onion, finely chopped1 tbsp red pepper, chopped1 tbsp green pepper, chopped2 tsp parsley, finely chopped1/8 tsp sea salt4 pinches black pepper1 egg white6-oz can tomato paste4 medium potatoes (about 6 oz total)
Directions
Preheat oven to 450. 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 until center reaches 550. Meanwhile, slice open potatoes lengthwise and wrap in foil. bake for 25–30 minutes or until soft in the center. Serve with meatloaf.Totals: 313 calories, 2g fat, 1g sat fat, 48g carbs, 6g fiber, 30g protein
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Tomato & Basil Chicken with Garlic Green Beans
What You’ll Need
Serves 2Tomato & Basil Chicken4 tbsp red onion, finely chopped6 tbsp cherry or vine-ripened tomato, chopped4 large basil leaves, chopped4 pinches sea salt2 pinches black pepper2 pinches oregano2 tsp garlic, finely chopped2 tbsp olive oil2 6-oz chicken breastsGarlic Green Beans2 cups green beans2 tsp garlic, finely chopped2 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.Totals:237 calories, 15g fat, 2g sat fat, 5g, 2g fiber, 21g protein
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Moya Mccalister
Marinated Ginger-Garlic Chicken & Brown Rice with Cranberries
What You’ll Need
Serves 4Ginger-Garlic Chicken1 tsp ginger paste11/2 tbsp garlic, minced1 tsp sea saltJuice of 4 lemons1 cup water4 6-oz chicken breastsBrown Rice with Cranberries1 cup uncooked brown rice3 tbsp dried cranberries
Directions
Combine all ingredients through water in medium bowl. Add chicken. Cover and chill 24–48 hours. To prepare, preheat grill or broiler. Cook chicken evenly on both sides, basting with rest of marinade. Cook rice according to package directions. Add cranberries at the end. Mix well. Serve alongside chicken breast.Totals: 357 calories, 3g fat, 1g sat fat, 44g carbs, 2g fiber, 36g protein
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Moya Mccalister
Smart Apps
Tune Tapenade
What You’ll Need
Serves 816 oz can of chunk light tuna packed in water1 tsp red onion, finely choppedPinch of black pepper2 tbsp olive oil mayonnaise8 wheat thins crackers
Directions
Combine all ingredients except crackers in a bowl and mix until well blended. Serve with crackers.Totals:145 calores, 4g fat, 1g sat fat, 4g carbs, 22g protein
Spinach Dip
Serves 10
What You’ll Need
16 oz fresh spinach boiled or blanched, or one 10 oz package of frozen spinach thawed1 clove garlic1/4 cup scallion, chopped1/8 tsp white pepper2/3 cup low-fat sour cream2/3 cup low-fat mayonnaise1/2 tsp dried thyme10 slices carrots, bell peppers, and celery
Directions
Combine spinach, garlic, and scallions in a food processor and pulse until finely chopped. Place in a mixign bowl and add ingredients through thyme. Mix well. Refridgerate a minimum of 3 hours before seving with crudites.Totals:65 calories, 4g fat, 1g sat fat, 6g carbs, 1g protein
Shrimp & Avocado Mouse
Serves 10
What You’ll Need
1/2 ripe avocado, mashed1/2 small lime1 tsp dijon mustard1/8 tsp black pepper1/8 cup sour cream1 tsp chopped parsley6 oz cooked shrim (boiled then chopped in a food processor), plus one whole for garnish 10 wasa multigrain crackers
Directions
Combine all ingredients except crackers and stir vigorously until mixture has a mousse-like texture. Serve with crackers.
The fall and winter holidays bring together families, festivities, and, of course, food—and 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 low-carb 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!
Cranberry Turkey Cutlets with Wild Rice and Chestnuts
What You’ll Need
Serves 4
1 lb turkey cutlets, sliced about 1/4″ thick
cranberry sauce
1/2 cup cranberries, fresh or frozen
2/3 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
1/4 cup chestnuts, chopped 1⁄4 cup low-sodium chicken broth
1/4 cup cranberries Pinch black pepper
1/2 tsp sea salt
Directions
Grill or broil turkey cutlets until center reaches 550. 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 4–7 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 5–7 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.
Totals:316 calories, 5g fat, 1g sat fat, 38g carbs, 4g fiber, 31g protein
Orange-Honey Pork Loin with Sweet Potato Mash
What You’ll Need
Serves 4
Pork loin
1 lb center-cut pork loin, sliced 1/2″ thick
1/2 cup orange juice
1 tbsp honey
2 pinches sea salt
4 pinches black pepper
1 tbsp parsley, chopped
4–6 orange slices
Sweet Potato Mash
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
Directions
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 3–4 minutes. Add salt and pepper. Pour mixture over pork loin. broil for 12 minutes or until center reaches 550. 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.
Totals:255 calories, 3g fat, 1g sat fat, 38g carbs, 3g fiber, 21g protein
Turkey meatloaf with Baked Potatoes
What You’ll Need
Serves 4
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
1/8 tsp sea salt
4 pinches black pepper
1 egg white
6-oz can tomato paste
4 medium potatoes (about 6 oz total)
Directions
Preheat oven to 450. 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 until center reaches 550. Meanwhile, slice open potatoes lengthwise and wrap in foil. bake for 25–30 minutes or until soft in the center. Serve with meatloaf.
Totals: 313 calories, 2g fat, 1g sat fat, 48g carbs, 6g fiber, 30g protein
Tomato & Basil Chicken with Garlic Green Beans
What You’ll Need
Serves 2
Tomato & Basil Chicken
4 tbsp red onion, finely chopped
6 tbsp cherry or vine-ripened 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.
Totals:237 calories, 15g fat, 2g sat fat, 5g, 2g fiber, 21g protein
Marinated Ginger-Garlic Chicken & Brown Rice with Cranberries
What You’ll Need
Serves 4
Ginger-Garlic Chicken
1 tsp ginger paste
11/2 tbsp garlic, minced
1 tsp sea salt
Juice of 4 lemons
1 cup water
4 6-oz chicken breasts
Brown Rice with Cranberries
1 cup uncooked brown rice
3 tbsp dried cranberries
Directions
Combine all ingredients through water in medium bowl. Add chicken. Cover and chill 24–48 hours. To prepare, preheat grill or broiler. Cook chicken evenly on both sides, basting with rest of marinade. Cook rice according to package directions. Add cranberries at the end. Mix well. Serve alongside chicken breast.
Totals: 357 calories, 3g fat, 1g sat fat, 44g carbs, 2g fiber, 36g protein
Smart Apps
Tune Tapenade
What You’ll Need
Serves 8
16 oz can of chunk light tuna packed in water
1 tsp red onion, finely chopped
Pinch of 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.
Totals:145 calores, 4g fat, 1g sat fat, 4g carbs, 22g protein
Spinach Dip
Serves 10
What You’ll Need
16 oz fresh spinach boiled or blanched, or one 10 oz package of frozen spinach thawed
1 clove garlic
1/4 cup scallion, chopped
1/8 tsp white pepper
2/3 cup low-fat sour cream
2/3 cup low-fat mayonnaise
1/2 tsp dried thyme
10 slices carrots, bell peppers, and celery
Directions
Combine spinach, garlic, and scallions in a food processor and pulse until finely chopped. Place in a mixign bowl and add ingredients through thyme. Mix well. Refridgerate a minimum of 3 hours before seving with crudites.
Totals:65 calories, 4g fat, 1g sat fat, 6g carbs, 1g protein
Shrimp & Avocado Mouse
Serves 10
What You’ll Need
1/2 ripe avocado, mashed
1/2 small lime
1 tsp dijon mustard
1/8 tsp black pepper
1/8 cup sour cream
1 tsp chopped parsley
6 oz cooked shrim (boiled then chopped in a food processor), plus one whole for garnish
10 wasa multigrain crackers
Directions
Combine all ingredients except crackers and stir vigorously until mixture has a mousse-like texture. Serve with crackers.
