Healthier Holiday Recipes

Want to shake up your traditional meal this year? Here are two recipes from Thrivent Financial for Lutherans members to help you start.

Zucchini Bread
From Kathryn Clements, registered dietitian, Cannon Falls, Minnesota

Ingredients:
1 1/2 c sugar
2 1/4 tsp ground cinnamon
2 1/2 c flour
1 c oatmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
3 eggs  
1 c applesauce
1/4 c melted butter
1 tsp vanilla
2 c shredded, unpeeled zucchini
1 c chopped walnuts or pecans
3/4 c raisins

Directions:
Heat the oven to 350 degrees. Use a 9 x 5 x 3 bread pan; grease and flour the sides of the pan. Set aside. Combine 1 Tbsp of sugar with 1/4 tsp cinnamon and set aside. Combine flour, oatmeal, baking powder, salt, baking soda and cinnamon; set aside. In large mixer, beat eggs for 2 minutes or until foamy. Add remaining sugar, applesauce, butter and vanilla. Gradually add flour mixture beating on low until just combined. Stir in zucchini, nuts and raisins. Turn into your prepared pan and sprinkle with the reserved sugar-cinnamon mixture. Bake for 1 hour and 20 minutes or until toothpick comes out clean. Yummy.

Artichoke-and-Spinach Dip
From Sara Schwartz, restaurant co-owner and caterer, Wautoma, Wisconsin

Dip Ingredients:
3 15-oz cans artichoke hearts, drained and chopped well
2 10-oz boxes of frozen spinach, thawed and drained well
(Hint: I squeeze the spinach in a towel.)
2 Tbsp roasted garlic
1/3 c extra-virgin olive oil
1/2 c shredded Parmesan cheese
Zest and juice of 1 lemon
Salt and pepper to taste

Directions:
Combine all ingredients well. This is best if it has some time for the flavors to blend, so make it earlier in the day and let it come to room temp before serving. Serve on toasted rounds of French bread. If you want it warm, top the toasted bread with a spoonful of the mix. Bake the topped rounds on a cookie sheet until warm.