Mary Lavanway is a dietician with Hannaford. She shares a recipe for a delicious egg nog that will not bust your waistline.

Holiday Orange Nog
Ingredients:
2 1/2 cups Tropicana Pure Premium® orange juice
or Dole® 100% orange juice
2 cups Hood® Light Eggnog
Lightly sweetened whipped cream (optional)
Ground nutmeg, as desired

Directions:
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.com

Lactose free option: Use "Soy Nog" instead of the dairy version.


Cranberry Lime Sparkler
Ingredients:
8 ounces Ocean Spray® Cranberry Juice Cocktail with Lime, chilled
2 ounces sparkling water
Lime wedge
Directions:
Fill a tall glass with ice. Add cranberry juice drink and top with sparkling water. Garnish with a lime wedge.

Orange & Port Glazed
Turkey Meatballs
Yields: 16 servings • Prep Time: 5 minutes
Ingredients:
4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
1/2 cup finely chopped onion
1 rib celery, finely chopped (about 1/4 cup)
1 lb. lean ground turkey
1 egg
1/4 cup plain dry bread crumbs
1/4 cup dried cranberries, chopped
1/8 tsp. McCormick's® dried thyme leaves, crushed
1/2 tsp. salt
1/8 tsp. McCormick's® ground black pepper
1/2 cup orange marmalade
2 Tbsp. port wine or grape juice
1 tsp. apple cider vinegar
1/4 tsp. McCormick's® ground cinnamon

Directions:
1. Melt 2 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook
onion 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, 7
minutes or until golden brown and almost cooked. Remove meatballs and set aside; repeat with remaining Spread
and 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 www.oceanspray.com

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