Adapted from the 2000 Taste of Home Cookbook, this recipe has become a favorite even apart from the blessed day. With red and green peppers it fits the season and is healthy, too!

Nice Christmas Rice

One finely chopped small onion
3 celery ribs, finely chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 tablespoon of butter
4 cups of low sodium, low-fat chicken broth
2-3 cups jasmine or long-grain rice
½ teaspoon of salt, optional
¼ teaspoon of pepper

In a skillet sauté the onion, celery, and peppers in butter over medium heat until crisp tender.
Then in a Dutch oven pot combine broth, rice, celery mixture, and seasonings. Bring to a boil and then cover, turn down heat, and let simmer until liquid is absorbed, about 15-20 minutes.
Serves 6.

Our favorite holiday meal is a pork roast. This version, adapted from the 2000 Taste of Home Cookbook smells heavenly with garlic and rosemary.

Heavenly Pork Roast

1 boneless pork loin roast, about 3 ½ pounds
½ cup of chopped green scallions
I can of low fat chicken broth, divided
¼ cup of red wine vinegar
2 Tablespoons extra virgin olive oil
4 garlic cloves, minced
1 Tablespoon minced fresh rosemary or 1
teaspoon of dried rosemary
¼ teaspoon pepper
Dash of sea salt
2 Tablespoons of cornstarch
¼ cup of cold water

Place pork in a large zipper, plastic bag or a glass container.
Combine onion, ¼ cup of the broth, vinegar, olive oil, garlic rosemary, and pepper; pour over the roast.
Cover and marinate in the refrigerator 4-8 hours.
Remove roast and place with the fat side up in an ungreased, shallow roasting pan.
Combine marinade with leftover broth. Sprinkle with sea salt, if desired.
Bake, uncovered, at 350 degrees Fahrenheit for two hours or until meat thermometer reads 160 degrees. Remove roast to a warm serving platter.
Let stand 10 minute to absorb juices before slicing.
Meanwhile skim the fat from the pan juices.
Combine cornstarch and water until smooth and stir into the juices.
Bring to a boil over medium heat.
Stir and cook for two minutes. Serve with roast. Serves 8.

Our all time favorite veggie casserole has a bit more crunchy onions than the one found on the French’s can. Hey, it consumes more of what they produce.

Green Bean Casserole

1can (10 3/4oz) Fat Free Cream of Mushroom Soup
½ cup milk
1 teaspoon of low-sodium soy sauce
Dash of pepper
4 cups cooked cut green beans
1 ½ cup French’s Fried Onions

Mix soup, milk, soy sauce, pepper, beans, and 2/3 cup onions in a 1 ½ quart casserole.
Bake at 350 for 25 minutes.
Stir and sprinkle with remaining onions.
Bake 5 minutes longer. Serves 6