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Between finding the time to cook and not wanting to create a dish that will sabotage your waistline, creating the perfect Holiday food item, whether you are a guest or a host, can often times be a daunting task. Tarie Beldin, R.D., L.D, addressed this common problem in our last cooking class of the year, Healthy Holiday Party Foods. Tarie made several different appetizers and desserts that are healthy and quick. Here are several different options that we hope you can enjoy over the Holidays. Here at St. David’s Round Rock Medical Center we wish you a safe and Happy Holiday and wonderful New Year.

Cucumber-Shrimp Bites

  • 2-3 cucumbers
  • Guacamole
  • 
Boiled shrimp (medium)
  • 
Fresh Dill

Wash cucumbers and cut into ¼ inch thick slices. Spoon or pipe guacamole onto each cucumber slice. Top with a boiled shrimp. 
(*Can squeeze lemon juice over each piece to prevent browning
 * Top with snipped fresh dill.)

Toasted Ravioli with Marinara Sauce



  • Pre-made, frozen cheese ravioli
  • Italian style bread crumbs
  • 
Parmesan cheese
  • 
Non-stick cooking spray
  • 
Marinara sauce – for dipping

Cook ravioli according to package directions. Drain and place on a wire rack, plat or baking sheet. In a shallow bowl mix together bread crumbs and parmesan cheese. Spray ravioli with non-stick cooking spray and press into bread crumb/cheese mixture coating both sides. Place on a foil lined baking sheet that has also been sprayed with cooking spray. Bake at 350 degrees for ~20 minutes or until golden brown. Cool slightly and serve with marinara sauce for dipping.

Low Fat Red Velvet Cupcakes with Eggnog Frosting

  • 

1 box Red Velvet cake mix
  • 
1 can (15 oz) pumpkin puree
  • 
1 container of Fat Free Cool Whip
  • 
1 small box of Fat Free/Sugar Free Instant White Chocolate Pudding
  • Rum extract to taste
  • 
Nutmeg to taste

For cupcakes: Place pumpkin in a bowl and add cake mix. Mix with electric mixer until smooth. Batter will be thick. Spoon into 12 muffin tins that have been sprayed with cooking spray. Bake at 350 degrees for 18-20 minutes. Let cool completely.

For frosting: In the tub of Cool Whip, add the pudding mix, rum extract and nutmeg and stir until well combined. Frost cupcakes right before serving.

Holly Krivokapich
Health and Wellness Coordinator
St. David’s Round Rock Medical Center

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