Staying Healthy Through the Holidays: Holiday Orange Nog 

Mary Lavanway is a dietician with Hannaford. She shares a recipe for a delicious egg nog that will not bust your waistline. Holiday Orange NogIngredients:2 1/2 cups Tropicana Pure Premium® orange juiceor Dole® 100% orange juice2 cups Hood® Light EggnogLightly sweetened whipped cream (optional)Ground nutmeg, as desiredDirections:1. Whisk together juice and eggnog in pitcher until well blended.2. Pour into glasses. Top with whipped cream, if desired. Sprinkle with nutmeg. Serve immediately.Makes about nine 1/2-cup servings.Recipe courtesy www.dolejuice.comLactose free option: Use “Soy Nog” instead of the dairy version.Cranberry Lime SparklerIngredients:8 ounces Ocean Spray® Cranberry Juice Cocktail with Lime, chilled2 ounces sparkling waterLime wedgeDirections:Fill a tall glass with ice. Add cranberry juice drink and top with sparkling water. Garnish with a lime wedge.Orange & Port GlazedTurkey MeatballsYields: 16 servings • Prep Time: 5 minutesIngredients:4 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided1/2 cup finely chopped onion1 rib celery, finely chopped (about 1/4 cup)1 lb. lean ground turkey1 egg1/4 cup plain dry bread crumbs1/4 cup dried cranberries, chopped1/8 tsp. McCormick’s® dried thyme leaves, crushed1/2 tsp. salt1/8 tsp. McCormick’s® ground black pepper1/2 cup orange marmalade2 Tbsp. port wine or grape juice1 tsp. apple cider vinegar1/4 tsp. McCormick’s® ground cinnamonDirections:1. Melt 2 tablespoon I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cookonion and celery, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.2. Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in medium bowl:shape into 44 (1- inch) meatballs.3. Melt 1 tablespoon Spread in same skillet and brown 1/2 of the meatballs over medium heat, turning frequently, 7minutes or until golden brown and almost cooked. Remove meatballs and set aside: repeat with remaining Spreadand meatballs.4. Return meatballs to skillet, then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat,stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.Makes one serving.Recipe courtesy of