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Home › Articles › Holiday: Winter › Fast Food Alternatives

Fast Food Alternatives

Quick Meals for the Holiday Rush

By Donna Smith

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1 package (9 ounces) frozen cheese-stuffed tortellini
1 jar (6 ounces) marinated artichoke hearts
1 red bell pepper, chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons freshly grated Parmesan cheese
1 teaspoon dried basil
2 tablespoons chopped fresh flat-leaf parsley or cilantro
Salt and pepper, to taste

Cook the tortellini according to package directions. Drain well. Drain the artichoke hearts, reserving marinade and chop into large pieces. Combine the artichoke pieces, drained pasta and chopped red pepper in a large serving bowl.

In a small bowl, combine the reserved artichoke liquid, mayonnaise, mustard, cheese, basil, parsley or cilantro, and salt and pepper, to taste. Pour over tortellini and toss to coat.

Broccoli Frittata

1 cup chopped broccoli florets or 1 package (10 ounces) frozen
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
8 eggs
1 cup shredded, low-fat cheddar cheese
1/2 cup skim milk
2 teaspoons mustard
Salt and pepper, to taste

Cook the broccoli, red pepper and onion in a small amount of water until crisp-tender, about five to seven minutes. Drain well and pour into an omelet pan or small skillet that has been coated with vegetable cooking spray.

In a bowl, combine the eggs, cheese, milk, mustard and salt and pepper to taste. Beat until well blended. Pour over vegetables. Cover and cook over medium heat until eggs are almost set, about seven to nine minutes. Remove from heat and allow it to stand, covered, about five more minutes for eggs to set completely. Cut into wedges to serve.

Gingerbread Cutout Cookies

With bran, whole-grain flour and a sugar-substitute, these cookies are a healthier addition to your holiday cookie tray.

2 cups whole-grain wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups bran
2 to 3 teaspoons ground ginger, to taste
1 teaspoon allspice
1 1/2 teaspoons ground cinnamon
Dash salt
1/3 cup margarine
6 tablespoons sugar substitute
1 egg, beaten
3 tablespoons orange juice or apple juice
Vegetable cooking spray

Combine the flour, baking powder, baking soda, bran, ginger, allspice, cinnamon and dash of salt in a large bowl. Add the margarine and use a fork or pastry cutter until mixture resembles breadcrumbs. Add the sugar substitute, egg and juice. Mix to combine.

Turn the dough out onto a floured surface. Knead until it forms a compact, firm dough. Roll out. Using gingerbread men/girl cookie cutters, cut out shapes and place on a cookie sheet that has been sprayed with non-stick spray.

Bake in a preheated 350-degree F oven for 15 to 20 minutes, or until lightly browned. Remove and cool completely.

A New Family Tradition

"Children love rituals," says Martin V. Cohen, associate director of the Marital and Family Therapy Clinic at New York Hospital-Cornell Medical Center. "Children find a certain security and solace in something that gives a sense of belonging and comfort. Kids find rituals fascinating – artistically, spiritually and emotionally." Making gingerbread cookies is a fun tradition for many families. Why not yours?

Make It, Then Read It

After making gingerbread boy and girl cookies with your child, grab a warm blanket, cup of cocoa and plate of your creations and read The Gingerbread Man (American Education Publishing, 2001) by Catherine McCafferty. The freshly baked Gingerbread Man escapes from the oven and outruns all those who try to catch him. But will he be able to avoid the clever fox or end up as his tasty snack?


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