FOCusof ARTIST

Make
Holiday
Meals Better
The only thing harder than passing up a delicious dish at a party is trying to talk yourself out of eating holiday leftovers the next day. While
everyone is entitled to a little indulgence now and then, it’s possible to have your traditional turkey and cranberry sandwich and eat better
too.
The trick is to cut calories whenever you can, and that means making simple swaps. Here are a few ideas to get you started:
• The day after a festive meal, stack your sandwich high with leftover turkey, lettuce and cranberry sauce. But don’t blow it by adding a big
smear of mayonnaise. Instead, top this traditional sandwich with delicious, smooth Sabra® Hummus to save fat and calories.
• If you want to cut a lot of extra carbs out of your holiday diet, skip the stuffing. Instead, try wild or brown rice with your turkey.
• Once you’ve filled your plate with crudité instead of a high-calorie appetizer, don’t dip carrots and celery sticks in a vat of ranch dressing. Try
a dip made from Greek yogurt, like Sabra Cucumber & Dill Greek Yogurt Vegetable Dip.
• Cut the fat and calories in mashed potatoes by making a dairy free option with creamy hummus instead of butter or milk.
• It’s easy to drink a lot of extra calories during the holidays. Fancy coffee drinks, eggnogs and sugary cocktails can really pack on the
pounds. Stick with seltzer-based drinks, sugar-free hot chocolate or herbal teas.
• On very special occasions, enjoy a bite or two of a truly decadent dessert. Then, switch to fruit-based sweets or treat yourself to a sugarfree
beverage.
You may even find yourself a little lighter and healthier after the holidays. For more great snack and recipe ideas, visit www.sabra.com.
Family Features
Holiday Turkey Sandwich with Hummus and Cranberry
Recipe provided by www.smithbites.com
Prep time: 10 minutes
Total time: 10 minutes
2 slices sourdough or hearty country bread
1/4 cup Sabra hummus
2 leaves bibb or Boston lettuce
2 thin slices purple onion
2-3 slices leftover turkey, sliced about 1/4-inch thick
1/4 cup cranberry sauce
Salt and pepper to taste
Spread both pieces of bread with hummus, then layer lettuce, purple
onion, turkey, cranberry sauce and another layer of lettuce, salt and
pepper; add top piece of bread, hummus side down.
Hummus Mashed Potatoes
Prep time: 15 minutes
Total time: 45 minutes
Yield: 6 servings
6 yellow potatoes, or about 5 cups peeled and cubed
1 1/3 cup Sabra hummus
2 tablespoon olive oil
Salt and fresh pepper to taste
2 tablespoon fresh parsley, finely chopped
1 lemon, cut into 6 wedges
Peel potatoes and place in bowl of water to cover to prevent discoloration.
Cut potatoes into 1 1/2-inch cubes and place in medium sized pot with
enough water to cover and 1/4 teaspoon salt.
Bring to boil and simmer over medium heat for about 30 minutes, or until
fork goes gently through potatoes.
Once cooked, drain potatoes and place back into pot over medium heat
for about 3 minutes, until moisture comes out of potatoes and they appear
dry.
Remove from heat. In same pot, start mashing potatoes with masher.
Add 1 1/3 cup hummus, oil, salt and pepper to taste. Top with sprinkling
of fresh parsley and serve with lemon wedge to squeeze over top.
212 FOCUS of SWFL 2013