Dietary dishes for the New Year's table: 12 festive recipes

We have already started to compile the New Year's menu and realized that we are quite tired of traditional dishes with mayonnaise, potatoes and meat and categorically do not want to be on a diet for the whole of January 2015. If you also like the idea of ​​setting the holiday table so that later, as the classic said, it won’t be excruciatingly painful, then check out our easy and original recipes.

Anna Kitaeva, a popular culinary blogger, prepared all these New Year's dishes in her slow cooker, but if you don't have a fashionable gadget yet, it doesn't matter, everything can easily be prepared on the stove!

Turkey cutlets

Bell peppers add juiciness and color to the ground turkey. Take red, orange or yellow peppers, they have more nutrients than green ones.

TURKEY CUTLETS RECIPE

What you need: 600 g turkey meat (thigh, fillet, breast) 1 large onion (120 g) 1 large sweet pepper (150 g) 1 egg 2/3 teaspoon salt 1 clove of garlic (optional) dill, cilantro, parsley, mint (optional) spices of your choice: ground black and red hot pepper, cumin, basil, oregano, thyme 1-2 tbsp. spoons of olive oil

How to make turkey cutlets:

1. Wash and dry turkey parts. Remove skin and fat.
2. Wash and peel the vegetables. If using garlic, press it through a press.
3. Cut the meat and vegetables into pieces and mince them twice or grind them in a food processor.
4. Beat the egg into the minced meat, add salt and pepper, add finely chopped fresh herbs if desired and knead the minced meat. If the minced meat is too liquid, add bran or instant oat flakes without additives.
5. With wet hands, form into patties.
6. Grease the multicooker bowl with oil, place some of the cutlets and cook for 30 minutes on the “Baking” program with the lid closed. After 15 minutes, turn the cutlets over.

ADVICE

You can also put other vegetables in the minced meat for cutlets, not just sweet peppers. White cabbage, Chinese cabbage, finely grated carrots or zucchini and even boiled beets - there is room for experimentation!

And another proven recipe for diet
turkey cutlets from our chefs. Watch the video!

Main dishes for the New Year

You shouldn’t fill your stomach too tightly at night, and you can get by with cold snacks. However, many housewives, honoring traditions, prepare hot dishes for the New Year's table.

Chicken breasts stuffed with apples and cheese

Components:

• chicken breast fillet (skinless) – 4 pcs.;
• medium-sized apples – 2 pcs.;
• cheese – 60-80 g;
• olive oil – 20 ml;
• dry white wine – 50 ml;
• water – 100 ml;
• salt, seasonings - to taste.

Cooking algorithm:

1. Rinse the breasts under running water and dry with paper towels.
2. Beat and make a deep longitudinal cut in each breast.
3. Rub the breast inside and out with the spices.
4. Peel the apples and remove the seeds. Cut the pulp into small cubes.
5. Mix apple slices with coarsely grated cheese.
6. Stuff the breasts with this mixture. Secure with wooden toothpicks so that the filling remains inside during stewing.
7. Place the breasts in a saucepan.
8. Mix wine, oil and water. Add salt to taste. Pour into the saucepan.
9. Place the saucepan over low heat. After the sauce boils, simmer the breasts for 20-25 minutes. 10-15 minutes after the start of cooking, the breasts need to be turned over to the other side.

If you want the dish to be tastier, you can fry the breasts in a small amount of olive oil before stewing; in this case, you no longer need to add it to the sauce itself, and the stewing time should be reduced by 5 minutes. If you want to reduce the calorie content of the dish, oil can be excluded from the recipe even if the breasts are not fried, but then the meat will turn out a little less juicy.

Stuffed carp - a New Year's classic

Components:

• carp – 1 piece;
• fresh champignons – 0.2 kg;
• carrots – 100 g;
• onions – 100 g;
• vegetable oil – 20 ml;
• salt, fish seasoning - to taste.

Cooking algorithm:

1. Prepare the fish for baking by gutting and cleaning, rubbing with spices and leaving to marinate for 20-30 minutes.
2. Wash the mushrooms, pat dry with a napkin, and cut into small cubes.
3. Wash and peel the vegetables. Coarsely grate the carrots and finely chop the onion.
4. Lightly fry the vegetables, then add the mushrooms and simmer until the liquid released from the mushrooms evaporates from the pan.
5. Stuff the carp with the resulting mixture of vegetables and mushrooms. Sew it up and wrap it in foil.
6. Bake for 30-40 minutes at 200 degrees. 10 minutes before cooking, unwrap the foil so that the carp is fried and becomes more appetizing.
7. When serving, remove the thread and garnish the carp with herbs. You can serve either whole or cut into pieces.

Sometimes, to make the dish more filling, boiled rice is added to the filling, replacing some of the mushrooms with it. This increases the energy value of the dish. In addition, ordinary white rice cannot be called a dietary product. If you want to add more calories to your dish, add brown rice or buckwheat.

Red fish cutlets

Very often, soaked white bread is added to cutlets and breaded in breadcrumbs, which from the point of view of a healthy diet is completely useless. The flesh of red fish does not need such additives. Fish cutlets cooked in a slow cooker will always be tender, juicy, and not dry.

RECIPE FOR RED FISH CUTLETS

What you need: (for 6 cutlets) 500 g salmon, salmon, pink salmon fillet 1 small onion (90 g) 1 small egg (50 g) 2 sprigs of dill 1/2 teaspoon salt ground black pepper, lemon zest 2-3 tbsp . spoons of olive oil

How to cook red fish cutlets:

1. Peel the onion and chop very finely. Wash and dry the dill, remove the stems and chop the herbs.
2. Grind the fish pulp in a blender, but not to a puree, but so that there are pieces. Another option is to finely chop the red fish with a knife.
3. Mix the egg with a fork or whisk. Only protein can be used.
4. Mix minced fish with egg, onion and dill, add salt and pepper, and add lemon zest if desired.
5. With wet hands, form into patties.
6. Pour olive oil into the multicooker bowl and place the cutlets.
7. Turn on the “Bake” program for 20–30 minutes. Fry the cutlets with the multicooker lid closed for 10–15 minutes on one side, then turn over, close the lid again and fry the cutlets for 10–15 minutes on the other side.

ADVICE

The temperature on the “Baking” program in different models of multicookers can differ significantly. Manufacturers do not always indicate the temperature in the instructions for the device. If this is your first time frying cutlets in a slow cooker, check their readiness after 7-8 minutes and adjust the cooking time for your model. You can also cook red fish cutlets in a steamer tray, “Steam” program, 15–20 minutes.

Dietary recipes for the new year

So, in our menu:

• Herring under a Fur Coat",
• "Olivie",
• Mimosa salad",
• “Greek salad” and three vegetable salads,
• hot meat and fish,
• and several delicious desserts.

So let's start, dietary recipes for the new year.

Dietary Herring “under a fur coat” - recipe for PP

We will prepare the following products:

• lightly salted herring;
• beets;
• carrots;
• potatoes;
• onion,
• yogurt mayonnaise.

The cooking method is the usual one: prepare the vegetables, grate them, cut the herring into pieces and then lay everything in layers, spreading it with mayonnaise.

All the ingredients are ordinary, and so is the technology for laying the salad.

The point here is in some subtleties that will help make this delicious dish less calorie and more healthy.

I'll tell you about the secrets of cooking:

• 1 – The herring should be lightly salted! We don't need a swollen face and excess weight later.

I always buy lightly salted herring, but then I still soak it in milk. In this way, unnecessary salt is removed, and the fish itself becomes much more tender, try it!

For soaking, 3-4 hours are enough.

• 2 – Beets, carrots and potatoes can be cooked in the usual way, in water. But I suggest you do it differently: steam the vegetables or bake them in foil in the oven.

Such options for preparing vegetables will retain much more vitamins, besides, baked vegetables are much tastier than boiled ones, they will give the salad a special “zest”, a special flavor and a pleasant smell.

The main thing is to carefully wrap the vegetables in foil. Or use an airtight baking bag. It is important for us to maintain juiciness in vegetables!

• 3 – Do not use store-bought mayonnaise. This is so harmful that it cannot be conveyed! And even if it is positioned as “low-calorie”, “low-fat”, etc... This does not suit us! In any case, the fats that are present in it (even if it’s 30% fat) are harmful, and if they don’t bring us extra pounds, then cellulite certainly will! ...

That’s why we make mayonnaise ourselves, especially since it’s very simple! I have an article on how to make healthy and tasty homemade mayonnaise, read it.

Here I want to offer you another option for dressing herring “under a fur coat”: this is a sauce made from natural yogurt.

Tasty and, at the same time, 100% healthy!

So we need:

• Greek yogurt (or regular yogurt, the one without any additives);
• garlic;
• olive oil;
• lemon juice;
• mustard, black pepper;
• salt.

The proportions depend on your taste and the amount of future sauce required.

Preparation:

• Mix all ingredients. It is better to do this in a blender, this way you will get a very tender and homogeneous mayonnaise mass.
• My secret: I don't add too much oil in order to reduce the calorie content of the dish. The taste does not suffer from this at all, believe me!
• You can omit the garlic at all, or add a little bit of it at all to give just a slight tint, nothing more.
• This yogurt sauce makes the dish interesting, spicy, unusual in taste, the salad turns out to be light, and at the same time, satisfying and healthy!

How to make herring under a fur coat even more dietary?

Instead of potatoes, boiled eggs can be used perfectly in this salad. This will reduce the calorie content of the dish, and the taste will not suffer at all!

I even like cooking with eggs instead of potatoes; the salad turns out lighter and you can eat more of it.

If you can’t imagine a herring “under a fur coat” without potatoes, no problem, in this case you can simply reduce the potato layer in size by half and add a layer of eggs.

It will be very interesting, and the calorie content and heaviness of the dish will still decrease!

Diet salad "Olivier" - recipe

Well, what would New Year be without a whole bowl of Olivier, right?

I simply adored this salad since childhood. Do you think that eating this is harmful to your figure and health?

I will try to show you that this traditional delicious salad can easily be turned into a satisfying healthy and vitamin-rich dish!

We will change only some of the ingredients of this dish, replacing them with healthier ones:

1. Instead of frankly harmful sausage, we use your choice: boiled chicken fillet, boiled young veal. You can steam it or bake it in the oven or baking oven, it will be even better.
2. Other options instead of sausage: lightly salted salmon, boiled shrimp.
3. Instead of canned green peas, we buy frozen green peas. Unlike canned peas, where sugar and a bunch of things are added that we don’t even know about, because it’s not indicated on the package, frozen peas are cooked at very high temperatures for a couple of minutes, so they retain almost all their vitamins. By the way, its taste is more real, more natural, more natural. We just defrost the peas first, that’s all.
4. We replace mayonnaise with yogurt sauce (see above) or mayonnaise prepared ourselves.
5. Instead of pickles, we use fresh cucumbers (we don’t need extra salt). In addition, with fresh cucumbers, the salad turns out lighter, more vitamin-packed, and fresher. And for spiciness you can add capers.
6. It is better to cut the peel off the cucumbers first, so the salad will be even more tender.
7. Potatoes can be completely removed from the ingredients. In this case, just add more boiled eggs. The taste will be even more tender! It’s just important not to overcook the eggs, try to keep the whites soft and not “rubbery”, in which case your “Olivier” will be the most tender!

I prepared Olivier without potatoes at all, replacing them with avocado. You know, it turned out simply divine!

Despite the fact that avocado is quite high in calories, the salad turned out to be lighter than with potatoes.

In general, any “Olivier” will turn out simply gorgeous if you know this “trick”: always add a lot of eggs to this salad. That is, there should always be half as much of them as other ingredients. And then, no matter what you prepare your Olivier from, its taste will be at the highest level!

New Year's dietary jellied meat

The real “king” of the New Year’s table has always been and remains, of course, jellied meat. As a rule, this is a fatty, filling, heavy and rather unhealthy dish, if prepared according to the traditional recipe, from fatty pork.

No problem, we will prepare delicious and healthy jellied meat!

To do this, you just need to replace the pork with chicken, that’s all.

Of course, we will use a whole chicken. I don’t encourage you to go to extremes and cook jellied chicken breasts.

The advantages of such jellied meat:

• Cooking poultry takes much less time,
• the dish is distinguished by its lightness and better digestibility than pork jellied meat,
• you will preserve your figure, heart, blood vessels, liver and overall health by ridding your body of an extra portion of “heavy” cholesterol.

At the end of cooking the chicken, add onions and carrots.

To be sure that the jellied meat will harden well, it is better to add a little gelatin or agar-agar to the broth. The main thing is not to overdo it, otherwise the jellied meat will resemble jelly...

Chicken jellied meat turns out light, transparent, with a minimum amount of fat (which, in fact, is what we need) and has a great taste.

Diet Salad “Mimosa”

This beloved salad from the distant “Soviet past” is traditionally present on all our holiday tables. Only its calorie content is too high... But the situation can be easily corrected.

In order to get a more useful “Mimosa” we need:

1. Replace canned fish in oil with canned fish in its own juice (we don't need extra fat). Or you can replace canned food with any other lightly salted fish that you like. You can use smoked salmon, and why not? It even has a very original taste.
2. We already know how to replace harmful store-bought mayonnaise.
3. My “trick”: I make the mayonnaise liquid enough so that the salad is very, very juicy, soaked and tender.
4. Potatoes and carrots should be baked in the oven in foil or steamed.
5. If you are used to preparing Mimosa using butter and cheese, then add very little of these products, just to add some flavor.
6. But what you don’t regret at all is eggs. Moreover, feel free to replace the layer of boiled potatoes with another layer of boiled egg whites, the taste will be amazingly delicate, friends! After you try Mimosa without potatoes, you will never want to use it again, I’m sure!
7. Add more finely chopped green onions, or you can even replace the onions with green onions, the dish will sparkle in a completely new way, and you will get not only a delicious “Mimosa”, but also a super-vitamin one!

By the way, this “Mimosa” will be digested much easier and faster, which means that cellulite will not have a single chance to “catch on” to you!

Of course, there should be salads from fresh vegetables on the New Year's festive table; without them, you can’t go anywhere, don’t you agree?

They are beautiful, juicy, tasty, healthy and, due to their coarse fiber, will contribute to our good digestion, so that everything we eat is digested quickly and is not put aside.

Light Greek Salad

Everyone’s favorite, light, tender and healthy “Greek salad” should definitely be on our New Year’s table. This is a great alternative to any “complicated” and heavy snacks.

It is prepared simply and quickly, contains a minimal amount of calories, and looks very festive.

This is our option for you!

Preparing the salad:

• fresh tomatoes (it is better to choose large and sweet varieties), cut into cubes or thin slices,
• add large sweet bell pepper, cut into thin strips,
• one medium onion (preferably red varieties, they are sweeter), cut into half rings,
• 2 fresh cucumbers (first peel them and cut them into half rings),
• add unsalted cheese or feta cheese, cut into cubes,
• a jar of pitted olives, cut into slices (drain the liquid first),
• lettuce leaves (you can just tear them with your hands).

Dress the salad with a dressing of 2 tablespoons of lemon juice and 1 tablespoon of olive oil.

The calorie content of this dish is so low, and the benefits are so many that you can enjoy it wholeheartedly!

More fresh salad options:

1. Korean carrots + chicken fillet or meat (you can simply boil it, bake it or grill it) + olive oil or homemade mayonnaise (your choice), salt, spices. You can add an egg. Quick, simple, but at the same time – it’s incredibly satisfying, healthy and tasty!
2. apples + celery (root) + natural yogurt or thick homemade mayonnaise, salt, spices.
3. fresh cucumber + radish + greens + lettuce + green onions + olive oil or homemade mayonnaise + salt and spices. You can add a boiled egg for satiety.

Assorted seafood

On the festive New Year's table, we will definitely replace harmful and fatty meat and sausage cuts with assorted seafood.

This will be a wonderful and healthy alternative that will serve as an excellent snack for almost any alcoholic drink.

And we will eat this delicacy with sauce, which we will also prepare ourselves in just two minutes!

Preparation:

• Wash the squid carcass and peeled shrimp.
• Cut the squid into rings.
• Marinate seafood in a marinade of lemon juice, orange juice, salt and pepper.
• Leave the seafood in the marinade for at least 40-50 minutes.
• Then the prepared seafood can be placed on a baking sheet and baked, covered with foil (to preserve its juiciness), you can place them on a wire rack and also bake in the oven. You can grill them or fry them without oil in a grill pan. Is there a grill? Generally great!

Whatever cooking option you choose, everything will definitely turn out very tasty!

The main rule is to cook for no more than 3-4 minutes (if you fry on each side, then 2 minutes on each side), otherwise the assortment will turn out tough and rubbery.

Sauce: crush a clove of garlic, add olive oil, a little lemon juice, salt, chili pepper, spices. Rub everything thoroughly. The sauce is ready. He is perfect!

Dietary hot dish for the New Year - chicken fillet with mushrooms and cheese

Meat dishes are a traditional element of any holiday table. Chicken fillet is considered one of the most dietary and light.

Dietary recipes for the New Year can be prepared from meat.

Preparation of chicken fillet with mushrooms and cheese:

1. One kilogram of fresh chicken breast should be cut into medium-sized pieces and fried. The ideal option is to fry literally in a drop of olive oil, or in a special non-stick frying pan completely without fat. Even better is to grill the meat.
2. At the end of cooking, add peeled and cut into large pieces champignons (about half a kilo), fry a little and cover with a lid for a few minutes to simmer. Mushrooms actually cook very quickly; you don’t need to simmer them for a long time.
3. When the meat becomes soft, add about 100 grams of 10% sour cream, salt, pepper and simmer for another two minutes.
4. This dish can be served simply by sprinkling grated hard cheese on top (choose low-fat varieties), or you can put everything in a mold, sprinkle cheese on top and bake in the oven for a few minutes until the cheese melts.

My “life hack”: for this dish, I lightly pound the chicken fillet first, and then marinate it in spices, salt and lemon juice. And you can choose the marinade that you like best.

Marinated and pre-beaten fillet has a more delicate taste.

This dish can be prepared from turkey fillet or from young and tender veal (it should also be beaten first, then cut and marinated).

The ideal side dish is boiled or steamed rice or mashed potatoes.

Another hot option is French dietary meat with mushrooms.

As a rule, this dish is prepared from fatty pork; many people add store-bought mayonnaise. Often prepared with potatoes. But we will go the other way and cook it in such a way that it is both tasty and harmless.

We prepare meat in French from chicken or turkey fillet.

Chicken and turkey cook much faster than pork, especially since it is much more dietary and easier on the body than pork. Turkey fillet is considered the most dietary meat; it contains less fat than chicken.

The recipe for our French meat is familiar to everyone: we layer onions, meat, mayonnaise and hard cheese. Bake until beautifully golden brown.

Preparation:

1. Wash the chicken fillet, cut into portions, beat well, add salt and pepper. You can pre-marinate if you like.
2. Cut the onion into thin half rings.
3. Grate the cheese.
4. In a baking dish or on a baking sheet, which we have greased with oil, we put the onion in the first layer - this way it is deliciously fried and soaked in meat juice during cooking. If you put it on top of the meat, it won't be as tender and juicy.
5. Next, add the meat.
6. Lubricate each piece of meat with mayonnaise, which we previously prepared ourselves.
7. Sprinkle grated hard cheese on top, preferably not too fatty or salty.
8. Bake at 180-200 degrees for about 40 minutes.

Looks amazing and tastes delicious! The main thing is to beat the pieces of meat well and, of course, cook with love! J

The same dish can be prepared from fish, using fillet for this.

Stuffed carp - a dietary dish for the New Year's table

We will need:

• boiled rice,
• Champignon mushrooms,
• carrots, onions,
• carp fish,
• salt pepper,
• olive oil,
• baking foil.

Preparation:

1. Clean and salt the carp.
2. Minced meat: finely chop onion, carrots and champignons and fry, combine with pre-boiled rice, salt and pepper, mix.
3. We place our minced meat inside the prepared fish, fasten the belly of the fish and wrap it in foil for baking.
4. Cook the fish in the oven at 180-200 degrees for about 40 minutes.

When serving, decorate with lemon, herbs and olives and a thin “mesh” of mayonnaise.

Delicious, tender, simply lovely!

In principle, this dish can be prepared not only from carp; use the fish that you love most. I cooked stuffed mackerel, it turned out very good, it just melts in your mouth!