20 New Year’s Eve Dinner Recipes for Weight Loss

20 New Year’s Eve Dinner Recipes for Weight Loss

The holidays can distract you from your weight loss journey. Your family comes together, and they want to catch up and enjoy a nice meal together. Luckily for you, you can enjoy a great meal while still being weight-conscious. In this article, you’ll learn 20 New Year’s Eve dinner recipes for weight loss.

Staying Healthy During the Holidays

As you near New Year’s Eve, finding healthy alternatives can help keep the gift of weight loss alive. As you probably know by now, you don’t have to decide between food that tastes good or is healthy. You can have them both.

To keep your health in mind, you can change your holiday menu to incorporate healthy foods and ingredients. Even your favorite recipes can become healthy with a few minor changes, which means you don’t have to throw away your cookbook or kill a tradition. All you need is a few ideas to help you along the way.

There are programs out there to help keep you on track and focused during the holidays, birthdays, everyday. That plan is Noom. You can learn tons about losing weight and how to keep it off with the Noom free trial offer today!

20 New Year’s Eve Dinner Recipes for Weight Loss

For those of you who don’t have specific dishes you typically make for New Year’s Eve, that means finding some great recipes to try out. Let’s highlight some recipes that taste good without ruining your diet. Your guests won’t even be able to tell that these are healthy alternatives!

Italian White Bean Soup

Prep time: 15 mins

Cook time: 25 mins

Makes: 5-6 servings

Ingredients:

  • 1 tbsp olive oil
  • 1 potato
  • 2 carrots
  • 1 onion
  • 2 celery ribs
  • 1 zucchini
  • 1 tsp jalapeno pepper
  • 15.5oz navy beans
  • 2 1/2 cups vegetable broth
  • 8oz of tomato sauce
  • 2 tbsp parsley, minced
  • 1 1/2 tsp thyme, fresh and minced

Directions:

Start by peeling and cutting your potato into 1/2 inch cubes. Chop your carrots, onion, celery, jalapenos, and zucchini. Use a Dutch oven on medium-high heat to warm up your oil. Put in the carrots and potato and stir for 4 minutes while it cooks. Add in the rest of the ingredients that you chopped. Keep stirring while it cooks for another 4 minutes.

At this point, you should put in all the remaining ingredients and bring the heat up so it starts to boil. Then, turn down the heat to a simmer. Cover the dish and let it cook for another 15 minutes or until the veggies are tender.

You can freeze the leftovers of this New Year’s Eve dinner recipe if you want. When you’re ready to eat them again, just thaw them overnight and heat them back up in a saucepan with a little extra broth.

Zucchini Crust Pizza

Prep time: 25 mins

Cook time: 25 mins

Makes: 2-3 servings (6 slices)

Ingredients:

  • 1 1/2 cups zucchini, shredded and squeezed dry
  • 2 large beaten eggs
  • 1/4 cups of flour
  • 1/4 tsp salt
  • 1 1/2 cups of shredded mozzarella
  • 1/2 cups of Parmesan, grated
  • 2 halved and sliced tomatoes
  • 1/3 cup of red onion, chopped
  • 1/3 cup julienned bell pepper
  • 1 tsp oregano, dried
  • 1/2 tsp basil, dried
  • Optional: Fresh basil, chopped

Directions:

Preheat your oven to 450 degrees F. Use a large bowl and combine the zucchini, eggs, flour, and salt. Stir in 1/4 cup of Parmesan cheese and 1/2 of the mozzarella cheese.

Grab a 12-inch pizza pan and spray it with a lot of cooking spray (this will help you remove it later). Put the mixture from the previous step onto this pan. Spread the dough so you have a half-inch between the dough and the edge of your pan. It should be about 11 inches when you’re done.

Put it in the oven for 12 to 16 minutes. At this time, remove the pizza from the oven and turn your oven down to 400 degrees. Put the rest of the mozzarella and Parmesan on top. Add tomatoes, pepper, onion, and herbs to your liking. Put it back in the oven for 10 to 15 minutes until the cheese is melted and the edges are a golden brown color. Take the pizza out of the oven and add basil, if desired.

Black Bean and Rice Enchiladas

Prep time: 45 mins

Cook time: 30 mins

Makes: 8 servings

Ingredients:

  • 1 tbsp olive oil
  • 3 minced garlic cloves
  • 1 chopped green pepper
  • 1 chopped red onion
  • 15oz of rinsed and drained black beans
  • 14.5oz of diced tomatoes
  • 1 tsp cumin, ground
  • 1/2 cup of picante sauce (to taste)
  • 1 1/4 tbsp chili powder
  • 1/3 tsp crushed red pepper flakes
  • 8 warmed flour tortillas (6”)
  • 2 cups of brown rice, cooked
  • 1 cup of salsa
  • 1 cup of cheddar cheese, shredded
  • 3 tbsp cilantro leaves, fresh and chopped
  • Optional: Sliced red onion
  • Optional: Sliced jalapeno peppers

Directions:

Start by preheating your oven to 350 degrees F. Use a large nonstick skillet and turn the stovetop to medium heat. Add oil to the skillet and start heating it, then add in your onion, pepper, and garlic. Saute them until tender.

Add your beans and tomatoes and mix well. Next, throw in the picante sauce, chili powder, and seasonings, including red pepper flakes. Bring everything to a boil, then reduce it to a simmer. Keep it uncovered and continue heating until the ingredients are all warmed through.

Add the rice to the mixture and cook it for about 5 more minutes. After that, put your tortillas on a surface that you can work on. Add 1/2 cup of the mixture from the skillet into each tortilla, fold the sides over and roll the tortilla closed.

Put the seam side down on a 13 by 9-inch dish coated with cooking spray. The rest of your rice can be put to the side and served as a side dish.

When all of your tortillas are rolled and placed in the pan, spoon salsa on top of the tortillas. Cover it with foil and bake for 25 minutes. Take the dish out of the oven and sprinkle a layer of cheese on top (it’s up to you how much you use). Put it back in the oven until the cheese melts, then wait for another 2 to 3 minutes before pulling it out of the oven. Top the pan with the rest of the ingredients and serve your New Year’s Eve dinner recipe.

Cauliflower Soup

Prep time: 10 mins

Cook time: 25 mins

Makes: 7 servings

Ingredients:

  • 1 head of cauliflower
  • 1 shredded carrot
  • 1/4 cup celery, chopped
  • 2 1/2 cups of water
  • 2 tsp chicken bouillon
  • 3 tbsp butter
  • 3 tbsp flour
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 2 cups of 2% milk
  • 1 cup cheddar cheese, shredded
  • Optional: 1/2 tsp hot pepper sauce, to taste

Directions:

Start by combining the first five ingredients. Use a Dutch oven and bring the mixture to a boil. Reduce the heat to a simmer and cover the pan for about 15 minutes. You should continue cooking until all of the veggies are tender, but make sure you don’t drain the mixture.

Grab a large saucepan and melt your butter. Stir the pepper, flour, and salt into the mixture until it’s smooth. Add the milk slowly and continue stirring while you do so. You can choose to replace cow’s milk with an alternative if desired. Bring this mixture to a boil using medium heat.

Continue stirring and cooking for around 2 minutes. When the mixture thickens, that’s when you know it’s ready for you to reduce the heat. Put in the cheddar cheese and stir it until it’s melted. Put in the hot sauce if you want a kick in this soup. After a minute or so, you’re ready to stir everything together. It’s easiest to pour the cheese and milk mixture into the pan with the cauliflower and vegetables. Mix well and serve with hard bread or crackers.

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Lentil Bowls with Tomato and Garlic

Prep time: 15 mins

Cook time: 30 mins

Makes: 5-6 servings

Ingredients:

  • 1 tbsp olive oil
  • 2 chopped onions
  • 3 minced garlic cloves
  • 2 cups of lentils, rinsed and dried
  • 1 tsp salt
  • 1/3 tsp ground ginger
  • 1/3 tsp paprika
  • 1/4 tsp pepper
  • 2-3 cups of water
  • 1/4 cup of lime juice
  • 3 tbsp tomato paste
  • 3/4 cup Greek yogurt, fat-free and plain flavor
  • Optional: tomatoes, chopped
  • Optional: cilantro, fresh and minced

Directions:

Heat your stovetop to medium-high and grab a large saucepan. Put in the onions and sauté them for a few minutes. Add in the garlic and cook it for an additional minute. Put in the seasonings, the lentils, and the water. Bring the combination to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 25 to 30 minutes until you notice the lentils are tender.

Now it’s time to add the rest of the ingredients. The yogurt will be served as a side, so make sure you don’t mix that in. After adding the ingredients, make sure you heat the mixture for another few minutes, and then you’re all done.

Black Bean Pasta

Prep time: 15 mins

Cook time: 10 mins

Makes: 5 servings

Ingredients:

  • 9oz fettuccine, uncooked (whole wheat preferred)
  • 1 tbsp olive oil
  • 2 cups of portobello mushrooms, sliced
  • 1 minced garlic clove
  • 15oz of black beans
  • 14.5oz tomatoes, diced and undrained
  • 1 tsp rosemary, dried and crushed
  • 1/2 tsp oregano, dried
  • 2 cups of spinach

Directions:

For this dish, start by cooking the fettuccine by following the directions on the package. While that’s going on, heat oil in a large skillet over medium or medium-high heat. When it gets up to temperature, add in the mushrooms. Stir them and allow them to cook for around 5 minutes or until you notice they’re tender. Put in the garlic and cook for another minute.

Now, add the rest of the ingredients to the mixture, and make sure you do so slowly to allow everything to heat through. You’ll know the combination is ready when the spinach is wilted.

Drain your fettuccine through a colander. Add it to the mixture and toss the skillet to ensure everything mixes evenly. Plate it and add a little extra rosemary and oregano for presentation.

Zucchini Boats

Prep time: 35 mins

Cook time: 35 mins

Makes: 5 servings

Ingredients:

  • 5 zucchini
  • 1 lb ground turkey, lean
  • 1 chopped onion
  • 1 chopped rib of celery
  • 1 minced garlic clove
  • 1 1/2 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1 cup croutons
  • 1 cup mozzarella cheese, shredded

Directions:

Start by preheating your oven to 350 degrees F. You’ll be going for a long, slow bake for these boats. While the oven heats up, cut each zucchini in half, lengthwise. Use a spoon to scoop out the insides of the zucchini. Keep the scooped-out portion to the side; you’ll use it later. You should have about a 1/2 inch thick shell around the zucchini with a hollow inside, resembling a boat.

Turn your stovetop to medium heat. Grab a large skillet and cook the celery, turkey, garlic, onion, and seasonings for 6 to 8 minutes. Be sure to break up the turkey while it cooks and stir it around. When the turkey is no longer pink, the mixture is cooked enough.

Stir in the scooped-out section of the zucchini, croutons, and half of the shredded cheese. Spoon the mixture into the zucchini boats that you carved earlier.

Place all of the boats into a 13 by 9-inch baking pan and add about a quarter-inch of water to the pan. Cover it, put it in the oven, and bake for 30 to 35 minutes. When the zucchini is tender, the dish is ready to be pulled out.

After removing it from the oven, while it’s still hot, sprinkle the rest of the cheese on the top. Put the pan back in the oven and give the cheese about 5 minutes to melt. Remove it from the oven. You can either serve the dish as finger food, chop it in sections, or plate it as-is.

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Simple Salmon

Prep time: 15 mins

Cook time: 10 mins

Makes: 2 servings

Ingredients:

  • 2 tbsp olive oil
  • 1 tsp soy sauce
  • 2 tsp Dijon mustard
  • 1/4 tsp garlic, minced
  • 2, 5oz salmon fillets
  • Optional: green onions, sliced

Directions:

For a more intimate New Year’s Eve dinner, you can make this salmon recipe. Start by quickly marinating the fish. Use a small bowl to combine the liquids and garlic. Stir together well and transfer to a shallow pan or dish. Make sure there is an even layer of the sauce on the pan. Save 2-3 tbsp of the marinade.

Put the salmon in the shallow pan, rubbing it around to attract the liquids to the fish. Flip them over, cover the pan, and refrigerate it all for about 30 minutes. The marinade that you have leftover will be used later, so put that in the fridge too.

Remove the fish from the fridge and drain the pieces, so the marinade is removed. Grill the salmon on a greased skillet or grill for about 5 to 10 minutes. You want to cover the salmon for an even cook. At the end of the cooking time, the salmon should flake when you brush a fork over it.

To serve this New Year’s Eve dinner recipe, plate the fish and put the remaining marinade over it. Sprinkle with green onions.

Curried Rice and Noodles

Prep time: 15 mins

Cook time: 15 mins

Makes: 3-4 servings

Ingredients:

  • 2oz angel hair pasta
  • 2 eggs
  • 1 tbsp canola oil
  • 1 sliced squash
  • 1 chopped sweet red pepper
  • 2 minced garlic cloves
  • 2 tsp curry powder
  • 1/2 tsp ground ginger
  • 1 tsp crushed red pepper flakes
  • 8.5oz basmati rice, cooked
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp sesame oil
  • 2 thinly sliced green onions
  • 1/2 cup cashews, chopped

Directions:

Use a small saucepan for cooking the pasta per the instructions printed on the package. When you’re done, drain the pasta and set aside. While that’s happening, spray cooking spray in a large skillet and place it on medium heat.

Add the eggs and cook while stirring until the eggs are thick and there’s no liquid left. Remove the eggs from the pan. Using the same skillet, add canola oil. Heat the skillet over medium-high heat and allow the oil to get to temperature. Add red pepper, squash, and garlic. Cook this for about 3 minutes until the squash is tender-crisp. Stir in the powdered spices and the pasta. While still on the heat, add the rest of the liquids.

Heat the mixture until everything is warmed through and ready to eat. Stir everything together and top with the remaining ingredients before plating.

Stuffed Banana Peppers

Prep time: 45 mins

Cook time: 45 mins

Makes: 3 servings

Ingredients:

  • 8 banana peppers
  • 1/2 tsp olive oil
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 tbsp basil, dried
  • 8 Greek olives, pitted and sliced
  • 1/3 cup of feta cheese, crumbled
  • 1/4 cup of dry breadcrumbs
  • 1/4 cup of water
  • 1/4 cup of egg substitute
  • 1/4 tsp pepper
  • 3/4 lb lean ground turkey
  • 16oz tomato sauce

Directions:

Start by preheating your oven to 350 degrees F. Trim the tops from the banana peppers. Remove the seeds as well. Cook the peppers in boiling water for 2 minutes. Afterward, rinse in cold water and pat dry.

Coat a small skillet with cooking spray and add the oil. Heat it over medium-high for a couple of minutes. Add in onions and garlic, cooking them until fragrant and tender.

Add basil and transfer the entire mixture to a large bowl. Stir in the rest of the ingredients except for the tomato sauce. Lightly mix everything. Leave the banana peppers to the side, don’t add them to this mixture.

Spoon the mixture into each of the banana peppers, giving a good serving for each. Put each pepper into a deep dish that has plenty of cooking spray on it. At this point, you can add tomato sauce to the top of each pepper.

Cover the pan and bake it for around 45 minutes. You should cook until the turkey is at a safe internal temperature over 165 degrees. The pepper should also be tender when the mixture is done cooking.

When you plate this dish, you don’t need to make any special preparations. Put the pepper on a plate and garnish your New Year’s Eve dinner recipe with basil if you’d like.

Pineapple Chicken Fajitas

Prep time: 20 mins

Cook time: 20 mins

Makes: 6 servings

Ingredients:

  • 2 tbsp melted coconut oil
  • 3 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1 1/2lbs chicken tenderloins, cut in half lengthwise
  • 1 onion, sliced
  • 1 red pepper, cut
  • 1 green pepper, cut
  • 1 tbsp jalapeno pepper, minced
  • 16oz pineapple tidbits, unsweetened and drained
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 12, 6” warm corn tortillas
  • Optional: sour cream
  • Optional: shredded Mexican cheese
  • Optional: sliced avocado
  • Optional: lime wedge
  • Optional: Pico de Gallo

Directions:

Preheat your oven to 425 degrees F. Grab a large bowl and mix the coconut oil, chili powder, garlic powder, salt, and ground cumin. Put the chicken in the mixture and spread the ingredients around.

Add peppers, onion, honey, pineapple, and lime juice to the mixture and toss the chicken to combine it all. Put the chicken in two baking pans, both greased or with aluminum foil.

Roast the chicken for five minutes, rotate the pans, and then roast for another five minutes. Take the pans out of the oven and preheat the broiler.

Broil the pans one at a time. Keep the pans about 4 inches away from the heat until all of the veggies are lightly browned, and there’s no pink in the chicken. This might take around 5 minutes. Turn as needed to prevent burning.

Serve this mixture in the tortillas and top with the optional toppings for additional flavor. You can put together a fruit salsa to serve on the side if desired.

Bean and Sweet Potato Quesadillas

Prep time: 5 mins

Cook time: 25 mins

Makes: 4 servings

Ingredients:

  • 2 sweet potatoes
  • 4, 8” tortillas, whole wheat
  • 1/2 cup rinsed and drained black beans, canned
  • 1/3 cup pepper jack cheese, shredded
  • 1/2 cup salsa, guac, or sour cream

Directions:

Wash the sweet potatoes and scrub them thoroughly. Use a fork to stab multiple small holes in the potatoes. Put them on a microwave-safe plate and microwave on high, uncovered, for 4 minutes. Turn the sweet potato and microwave it for another 5 minutes. Continue to microwave in two-minute increments until tender.

When the potato is cool enough to touch, cut it lengthwise into two halves. Scoop out the interior and spread it onto each tortilla.

Top the tortillas with cheese and beans. Fold them all in half, or stack two tortillas, so the topping-side is facing one another. Grab a cast-iron skillet or a griddle and place on medium heat. Cook the quesadillas until the cheese is melted and the shell is golden brown. This might take about 2 minutes of cooking on either side. Serve with salsa, guac, or sour cream.

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Turkey Tomato Burgers

Prep time: 10 mins

Cook time: 15 mins

Makes: 5 servings

Ingredients:

  • 1 red onion
  • 4oz feta cheese, crumbled
  • 2/3 cup sun-dried tomatoes, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2lbs ground turkey, lean
  • 5 split ciabatta rolls

Directions:

Cut the red onion into two halves. Slice one of the halves and chop the other one finely. Put 2oz of feta, the chopped onion, tomatoes, pepper, and salt into a large bowl. Crumble the turkey and mix it well into the combination in the bowl. Form five patties and cook the burgers using your preferred method.

For best results, grill the burgers over a medium heat source and keep them covered for about 5 minutes on either side. The internal temperature should be 165 degrees, and the juices should run clear.

While the burgers are cooking, coat a small skillet with cooking spray. Add the sliced onions and sauté them until they’re tender. Serve on ciabatta rolls with onion and remaining feta cheese.

Lemon Dijon Pork Supper

Prep time: 25 mins

Cook time: 25 mins

Makes: 4 servings

Ingredients:

  • 4 tsp Dijon mustard
  • 2 tsp lemon zest, grated
  • 1 minced garlic clove
  • 1/2 tsp salt
  • 2 tbsp canola oil
  • 1 1/2lbs sweet potatoes
  • 1lb Brussel sprouts
  • 4, 6oz pork loin chops, boneless
  • Optional: coarsely ground pepper

Directions:

Cut the sweet potatoes into 1/2 inch cubes and quarter the Brussel sprouts. Preheat the oven to 425 degrees F. Use a large bowl to mix the mustard, garlic, salt, and lemon zest. Whisk in the 2 tbsp of canola oil slowly. Take 1 tbsp of this mixture and put it to the side to be used later. For the rest of the mixture, add the veggies and toss them to coat them.

Put the pork chops and veggies in a large pan coated in cooking spray. Use half the reserved tablespoon of the mixture to coat the top of the pork chops. Roast the pork for about 10 minutes.

Turn over the pork chops and add the remaining reserved mixture. Put them back in the oven for another 10 to 15 minutes. They should bake until they reach an internal temperature of 145, and the vegetables are crunchy but tender. Let the pan sit until it’s cool enough to handle. Add pepper to your preference and serve your New Year’s Eve dinner recipe.

Turkey Lettuce Cups

Prep time: 5 mins

Cook time: 30 mins

Makes: 4 servings

Ingredients:

  • 3 tbsp soy sauce
  • 2 tsp sugar
  • 2 tsp sesame oil
  • 1 tsp Thai chili sauce, optional
  • 1lb ground turkey, lean
  • 1 chopped celery rib
  • 1 tbsp fresh ginger root, minced
  • 1 minced garlic clove
  • 8oz chopped water chestnuts
  • 1 shredded carrot
  • 2 cups brown rice, cooked
  • 8 leaves of Boston lettuce
  • Optional: Shredded American cheese

Directions:

Use a small bowl to mix the first four ingredients. Keep whisking until the mixture is blended well. Use a large skillet for cooking the celery and turkey for 8 or 9 minutes. You want the turkey to have no pink in it. Crumble it as it cooks. Drain away any extra moisture.

Place the skillet back on the heat and add in the garlic and ginger. Cook it for about 2 minutes. Stir in the carrots, water chestnuts, and soy sauce. Cook for another 2 minutes. Stir in the rice and make sure it’s heated through. This completes the filling for these cups.

With the lettuce as a base, spoon in the mixture from the skillet. These can be eaten with your hands or a fork to eat out of the lettuce bowl. Add a little shredded cheese to the top if you’d like.

Healthy Tomato Soup

Prep time: 5 mins

Cook time: 25 mins

Makes: 4 servings

Ingredients:

  • 2 tsp canola oil
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 29oz undrained diced tomatoes
  • 1 1/2 cups water
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp ground pepper
  • Optional: fresh basil, minced

Directions:

Grab a large saucepan and turn your stovetop to medium-high heat. Add oil to the saucepan and start heating. When it gets to temperature, add celery and onion. Cook these for 2 to 4 minutes, stirring and cooking until they’re tender.

Add the rest of the ingredients on this list and bring the pan to a boil. Reduce it to a simmer and leave it uncovered for 10 minutes, allowing the flavors to come together.

Use a blender to puree the mixture from this saucepan. Return it to the pan and allow it to heat through again. Put it in bowls and add the fresh basil to the top.

For leftovers, you can freeze the soup. When you want to eat the leftovers, you can put them in the fridge to thaw overnight. Use a saucepan over medium heat to reheat the thawed soup and add water as needed.

Coconut Curry Chicken Soup

Prep time: 25 mins

Cook time: 30 mins

Makes: 6 servings

Ingredients:

  • 28oz coconut milk
  • 1/3 cup red curry, paste
  • 1 package of rice noodles
  • 25oz chicken broth
  • 1/4 cup brown sugar, packed
  • 2 1/2 tbsp soy sauce
  • 3/4 tsp garlic powder
  • 3 cups of rotisserie chicken, shredded
  • 1 1/2 cups cabbage, shredded
  • 1 1/2 cups carrots, shredded
  • 3/4 cup of bean sprouts
  • Fresh basil
  • Cilantro leaves

Directions:

Use a Dutch oven to heat the coconut milk to a boil. Keep it uncovered and let it cook for 10 minutes. The liquid should reduce down to about 3 cups. Mix in the curry paste until it’s dissolved. Add more or less paste depending on the level of heat you want.

Use the directions on the package to prepare the rice noodles. When finished, drain the noodles, and set them to the side.

Add brown sugar, broth, garlic, and soy sauce to the mixture of curry and coconut milk. Bring it back to a boil, then reduce the heat to a simmer. Allow it to simmer for 10 minutes, uncovered. Stir it occasionally and ensure nothing is sticking to the sides.

Stir the chicken into this mixture and allow it to heat through. Divide the noodles into 6 soup bowls. Large bowls might work better in this situation. Scoop the soup over the noodles and top with the remaining veggies, cilantro, and basil.

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Pork, Peach, and Rice

Prep time: 15 mins

Cook time: 25 mins

Makes: 4 servings

Ingredients:

  • 1 1/2 cups brown rice, uncooked
  • 1lb pork tenderloin
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 3 tbsp peach preserves
  • 1 cup salsa

Directions:

Start by cutting the pork tenderloin into 1-inch cubes. Cook the brown rice following the printed recommendations. While it’s cooking, put the pork into a bowl and pour the oil on top. Add taco seasoning. Toss or rub the pork to ensure it’s coated.

Put a skillet over medium heat and add a little bit of oil. When the oil heats, add the coated pork and cook until it’s not pink. This might take 7 to 11 minutes. Test the internal temperature and ensure it’s a safe 145 degrees before moving on.

Stir in the peach and salsa, allowing everything to heat nicely. Plate the mixture over rice and serve this unique New Year’s Eve dinner recipe.

Apple Sausage Salad

Prep time: 25 mins

Cook time: 10 mins

Makes: 6 servings

Ingredients:

  • 4 cinnamon-raisin bread slices
  • 1/3 cup olive oil
  • 3 tbsp cider vinegar
  • 2 tsp honey
  • 1/2 tsp cinnamon, ground
  • Dash sea salt
  • Dash pepper
  • 12oz apple chicken sausage links, fully cooked
  • 10oz salad greens, spring mix
  • 2 cups Bartlett pears, sliced
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup sweet cherries, dried

Directions:

Cut the chicken sausage links diagonally, forming 1/2 inch slices. Preheat the oven to 375 degrees F and cut each slice of bread into about a dozen cubes. Spread these cubes across a large pan and bake them until they’re toasted, which should take 8 to 10 minutes. Halfway through, stir the cubes to ensure even toasting.

Allow the bread to cool for 5 minutes while combining the oil, honey, cinnamon, salt and pepper, and vinegar in a jar. You want to use a jar that has a lid that fits snug. Close the jar and shake it well until it’s blended. Use a large skillet over medium to reheat the sausage. It should be heated through and browned after about 3 minutes on both sides.

Take your salad greens and divide them six ways, plating them on six different plates. Add all of the toppings to each plate of salad before pouring the dressing over.

Cheese-Stuffed Portobello Mushrooms

Prep time: 15 mins

Cook time: 20 mins

Makes: 5 servings

Ingredients:

  • 5 large portobello mushroom caps
  • 2/3 cup Italian salad dressing
  • 10oz chopped spinach, thawed
  • 8oz of softened cream cheese
  • 1/4 cup Parmesan cheese, grated
  • 3 minced garlic cloves
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 5 slices mozzarella cheese

Directions:

First, remove the stems from all of the mushrooms. Preheat your broiler and grab a large bowl. In this bowl, combine the salad dressing and mushrooms. Turn them to make sure each mushroom is coated.

Let them stand for about 15 minutes to soak up the dressing. While you’re waiting, get another large bowl and combine the cream cheese, spinach, garlic, Parm cheese, pepper, and salt. Stir these well to mix everything.

Drain the excess dressing from the mushrooms and put them in a baking pan that’s lined with foil. Broil 4 inches away from the heat for 3 minutes. Flip the cap and continue cooking for 3 more minutes.

Stuff the mushroom with the spinach mixture and put a slice of mozzarella cheese on top. Put this back in the broiler for 3 minutes before they’re fully cooked.

At this point, you should have plenty of healthy New Year’s Eve dinner recipes to consider when it comes time to cook for your guests. Staying healthy through the holiday season will start the New Year right. Even a small change to a recipe can make it so much healthier without shifting how good it tastes, so you get to eat great and lose weight.

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Article Sources

  1. https://noom.8utb.net/c/1720052/500038/8591
  2. https://noom.8utb.net/c/1720052/500038/8591
  3. https://noom.8utb.net/c/1720052/500038/8591
  4. https://noom.8utb.net/c/1720052/500038/8591
  5. https://noom.8utb.net/c/1720052/500038/8591
  6. https://noom.8utb.net/c/1720052/500038/8591
  7. https://noom.8utb.net/c/1720052/500038/8591
  8. https://noom.8utb.net/c/1720052/500038/8591
  9. https://noom.8utb.net/c/1720052/500038/8591
  10. https://noom.8utb.net/c/1720052/500038/8591
  11. https://noom.8utb.net/c/1720052/500038/8591
  12. https://noom.8utb.net/c/1720052/500038/8591
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