35+ Delicious Holiday Low Sodium, Low Calorie Recipes to Savor

The holidays are a time to celebrate, gather with loved ones, and enjoy delicious food.

However, the rich, indulgent meals often come with a hefty serving of sodium and calories that can leave you feeling sluggish and bloated.

This year, why not make a change by creating a festive spread that is both healthy and flavorful?

In this blog post, we’ll share 35+ low sodium, low calorie holiday recipes that will allow you to enjoy your favorite holiday flavors while maintaining a balanced diet.

From savory appetizers to hearty main dishes and satisfying desserts, these recipes will help you keep your health goals on track while celebrating the season.

35+ Delicious Holiday Low Sodium, Low Calorie Recipes to Savor

As we embrace the holiday season, it’s possible to indulge in festive meals without compromising your health.

With these 35+ low sodium, low calorie recipes, you can create a delicious holiday spread that is light on the body but big on taste.

Whether you’re cooking for yourself, your family, or guests, these nutritious recipes ensure that you can enjoy every moment of the holiday season without the post-meal guilt.

So, go ahead and get cooking – your taste buds (and waistline) will thank you!

Zucchini Noodles with Pesto and Grilled Chicken

This flavorful and light zucchini noodle dish is a perfect low-carb, low-sodium option for a holiday lunch. Topped with a homemade pesto sauce and grilled chicken, it’s refreshing and full of fresh ingredients, making it an ideal festive meal for anyone looking to stay on track with a low-calorie, keto-friendly diet.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 chicken breast, boneless and skinless
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 1 small garlic clove
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for pesto)

Instructions:

1. Season the chicken breast with salt and pepper, then grill over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, slice it into thin strips.
2. For the pesto, blend the basil, pine nuts, Parmesan, garlic, lemon juice, and olive oil in a food processor until smooth. If the pesto is too thick, add a teaspoon of water at a time to reach desired consistency.
3. In a skillet, heat the tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
4. Toss the zucchini noodles with the pesto sauce until well coated.
5. Serve the zucchini noodles topped with the grilled chicken slices and a sprinkle of extra Parmesan cheese if desired.

This dish combines the freshness of zucchini noodles with the richness of homemade pesto and lean protein from grilled chicken. Not only is it low in sodium and calories, but it also keeps the carbs low, making it the perfect option for a keto-friendly, festive lunch. The balance of textures and flavors ensures a satisfying meal without compromising health goals during the holiday season.

Cauliflower Rice Stuffed Bell Peppers

These colorful bell peppers are stuffed with a flavorful, low-sodium cauliflower rice mix, seasoned with fresh herbs and spices. This dish is an excellent low-calorie, low-carb alternative to traditional stuffed peppers, perfect for anyone on a keto diet during the holidays.

Ingredients:

• 4 bell peppers (red, yellow, or green), tops removed and seeds discarded
• 1 medium cauliflower head, grated into rice-sized pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the grated cauliflower to the skillet and cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and resembles rice.
4. Stir in the cumin, oregano, salt, and pepper, then remove from heat and stir in fresh parsley.
5. Stuff each bell pepper with the cauliflower rice mixture, pressing it down slightly to pack it tightly.
6. Place the stuffed peppers in a baking dish, cover with foil, and bake for 20 minutes. If using cheese, sprinkle it over the peppers and bake uncovered for an additional 5-7 minutes until melted.
7. Serve hot, garnished with extra parsley if desired.

These stuffed bell peppers are a low-calorie, low-sodium delight that replaces traditional rice with cauliflower, offering a lighter, keto-friendly alternative. The blend of aromatic spices and fresh parsley adds a burst of flavor while keeping the dish nutritious. These peppers are a festive and satisfying meal that can easily be incorporated into any holiday gathering.

Spaghetti Squash Alfredo with Shrimp

This creamy and indulgent spaghetti squash Alfredo dish is a holiday favorite that is light, keto-friendly, and low in sodium. The spaghetti squash replaces traditional pasta, providing a nutritious and low-calorie base, while the shrimp adds a protein boost to the dish. It’s a perfect holiday lunch for those who want to enjoy a comforting meal without the carbs and high sodium.

Ingredients:

• 1 medium spaghetti squash
• 12-15 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the squash is tender.
2. While the squash roasts, heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook them in the skillet for about 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
3. In a small saucepan, combine the almond milk, Parmesan cheese, garlic powder, and onion powder. Simmer over low heat, stirring occasionally, until the sauce thickens, about 5-7 minutes.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the Alfredo sauce, then top with the cooked shrimp.
6. Garnish with fresh parsley and serve.

This spaghetti squash Alfredo with shrimp is a deliciously creamy and satisfying dish that feels indulgent without the guilt. The spaghetti squash is a great low-carb substitute for traditional pasta, while the shrimp provide protein and added richness. The light yet creamy Alfredo sauce ties it all together, making it an excellent choice for a low-sodium, low-calorie holiday lunch. Enjoy this keto-friendly recipe as part of your festive meal plan for a healthy, flavorful treat.

Baked Lemon Herb Salmon with Asparagus

This simple yet elegant dish features baked salmon paired with crisp, tender asparagus, seasoned with a blend of fresh lemon and herbs. It’s a perfect holiday lunch for anyone following a low-sodium, low-calorie, and keto-friendly diet. The heart-healthy salmon provides a dose of omega-3 fatty acids, while the asparagus offers a flavorful, nutritious side.

Ingredients:

• 2 salmon fillets (4-6 oz each)
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh dill, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and lemon zest. Sprinkle with garlic, thyme, salt, and pepper.
3. Arrange the asparagus around the salmon on the baking sheet. Drizzle the asparagus with a little olive oil and season with salt and pepper.
4. Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Garnish with fresh dill before serving.

This Baked Lemon Herb Salmon with Asparagus is a refreshing and satisfying holiday dish. The light, flavorful salmon paired with the crisp asparagus offers a healthy, low-sodium option for your holiday meal. The zesty lemon and fresh herbs elevate the dish, making it feel special while keeping it low-calorie and keto-friendly. This recipe is an ideal way to indulge in a nutritious, festive meal.

Avocado Chicken Salad Lettuce Wraps

These Avocado Chicken Salad Lettuce Wraps are a refreshing and flavorful holiday lunch option that is both low-sodium and low-calorie. Packed with protein and healthy fats from the chicken and avocado, this light and crunchy wrap is perfect for those following a keto diet. The crisp lettuce wraps provide a refreshing contrast to the creamy chicken salad, making it a satisfying and healthy choice.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 ripe avocado, mashed
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 8-10 large lettuce leaves (such as Romaine or Butterhead)
• 1/4 cup chopped green onions
• Fresh cilantro, for garnish

Instructions:

1. In a large mixing bowl, combine the shredded chicken, mashed avocado, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until all ingredients are well incorporated.
2. Spoon the chicken salad mixture onto the center of each lettuce leaf, making sure not to overfill.
3. Sprinkle with chopped green onions and garnish with fresh cilantro.
4. Fold the sides of the lettuce leaves in to form a wrap and serve.

These Avocado Chicken Salad Lettuce Wraps are a flavorful and satisfying low-calorie, low-sodium option perfect for any holiday gathering. The creamy avocado and chicken filling provide a rich, indulgent taste while remaining keto-friendly. The crunchy lettuce wraps add a refreshing element, making it an ideal choice for a light and nutritious meal that won’t derail your healthy eating goals.

Keto-Friendly Eggplant Parmesan

This Keto-Friendly Eggplant Parmesan is a low-carb twist on the classic Italian dish, replacing breadcrumbs with almond flour for a crisp, crunchy coating. It’s a flavorful, satisfying option for a holiday lunch that is both low-calorie and low-sodium, making it perfect for those on a keto or low-sodium diet.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 cup marinara sauce (low-sodium, sugar-free)
• 1/4 cup shredded mozzarella cheese
• 2 eggs, beaten
• 1 tablespoon olive oil
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix the almond flour, Parmesan cheese, oregano, and garlic powder in a shallow bowl.
3. Dip each eggplant slice into the beaten eggs, then dredge it in the almond flour mixture to coat.
4. Heat olive oil in a large skillet over medium heat. Cook the eggplant slices for 2-3 minutes per side until golden brown. Remove from the skillet and set aside on a paper towel-lined plate to drain.
5. Place the cooked eggplant slices in a baking dish. Spoon a small amount of marinara sauce over each slice, then top with shredded mozzarella cheese.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This Keto-Friendly Eggplant Parmesan offers a satisfying, low-sodium alternative to traditional eggplant Parmesan. By replacing breadcrumbs with almond flour, it keeps the carbs low while still delivering a crispy texture. The savory marinara sauce and melty mozzarella make this dish feel indulgent, while remaining a healthy choice. Perfect for a holiday meal, this eggplant Parmesan will impress guests and keep you on track with your keto diet goals.

Turkey and Spinach Stuffed Portobello Mushrooms

These Turkey and Spinach Stuffed Portobello Mushrooms make for a delicious, low-sodium, and low-calorie holiday meal. The large mushroom caps serve as the perfect base for a savory, protein-packed stuffing made from lean ground turkey, spinach, and aromatic herbs. This keto-friendly dish is filling, flavorful, and nutrient-dense, offering a satisfying alternative to heavier holiday meals.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 1/2 lb lean ground turkey
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, gill-side up.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart as it cooks.
4. Stir in the chopped spinach, thyme, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts and the turkey is fully cooked.
5. Spoon the turkey and spinach mixture into the mushroom caps, pressing it down gently to pack the stuffing.
6. Sprinkle grated Parmesan cheese over the top of each stuffed mushroom.
7. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
8. Garnish with fresh parsley before serving.

These Turkey and Spinach Stuffed Portobello Mushrooms offer a deliciously healthy, low-sodium alternative to traditional stuffed dishes. The combination of lean turkey and fresh spinach provides a satisfying filling, while the mushrooms themselves serve as a hearty base. With minimal carbs and calories, this dish is a perfect addition to any holiday meal, delivering a burst of flavor and nutrition in every bite.

Shrimp and Avocado Salad with Lime Vinaigrette

This Shrimp and Avocado Salad with Lime Vinaigrette is a refreshing, light, and nutrient-packed dish, perfect for a holiday lunch. The sweetness of the shrimp pairs beautifully with the creaminess of the avocado, while the lime vinaigrette adds a zesty touch. This keto-friendly, low-sodium salad is both filling and satisfying, ideal for anyone watching their calorie intake.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 2 cups mixed salad greens (arugula, spinach, or kale)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped

For the Lime Vinaigrette:

• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, and cook for about 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
2. To prepare the vinaigrette, whisk together lime juice, olive oil, Dijon mustard, salt, and pepper in a small bowl until well combined.
3. In a large salad bowl, combine the salad greens, cucumber, red onion, and diced avocado. Add the cooked shrimp on top.
4. Drizzle the lime vinaigrette over the salad and toss gently to coat.
5. Garnish with fresh cilantro and serve immediately.

This Shrimp and Avocado Salad with Lime Vinaigrette is a fresh, flavorful option for a low-sodium, low-calorie holiday meal. The creamy avocado and tender shrimp provide a balance of healthy fats and protein, while the lime vinaigrette ties the dish together with a refreshing zest. This salad is not only keto-friendly but also light and satisfying, making it an excellent choice for a guilt-free holiday lunch.

Spicy Roasted Brussels Sprouts with Bacon

Spicy Roasted Brussels Sprouts with Bacon are a bold and flavorful side dish, perfect for the holidays. The roasted Brussels sprouts are crispy on the outside and tender on the inside, while the bacon adds a savory, smoky touch. This dish is low in sodium and calories, making it an ideal choice for anyone following a keto diet. The spice from the red pepper flakes adds a festive kick to this easy-to-make side.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from heat and set aside.
3. In a bowl, toss the halved Brussels sprouts with olive oil, red pepper flakes, salt, and pepper. Spread them evenly on the prepared baking sheet.
4. Roast the Brussels sprouts for 20-25 minutes, or until they are golden brown and crispy on the edges, flipping them halfway through.
5. Once roasted, transfer the Brussels sprouts to a serving dish. Top with the crispy bacon and drizzle with balsamic vinegar, if desired.
6. Serve hot as a side dish.

These Spicy Roasted Brussels Sprouts with Bacon are a savory and satisfying holiday side that is both keto-friendly and low in sodium. The bacon adds a smoky richness, while the Brussels sprouts become perfectly crispy during roasting. The red pepper flakes introduce a festive heat that makes this dish stand out. This is a perfect low-calorie, flavorful side to complement any holiday meal.

Grilled Chicken Caesar Salad

This Grilled Chicken Caesar Salad is a lighter, keto-friendly version of the classic Caesar salad. It uses a homemade, low-sodium Caesar dressing, grilled chicken breast, and fresh, crispy romaine lettuce for a delicious, satisfying, and low-calorie meal. With a minimal amount of carbs and healthy fats, this dish makes for a perfect holiday lunch option, offering protein and crunch in every bite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup homemade Caesar dressing (see below)

For the Low-Sodium Caesar Dressing:

• 1/4 cup Greek yogurt (unsweetened)
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly.
3. While the chicken grills, prepare the Caesar dressing by whisking together Greek yogurt, Dijon mustard, lemon juice, olive oil, garlic powder, salt, and pepper in a bowl.
4. In a large salad bowl, toss the chopped romaine lettuce with the Caesar dressing.
5. Add the sliced grilled chicken on top of the salad and sprinkle with grated Parmesan cheese.
6. Serve immediately, garnished with extra Parmesan, if desired.

This Grilled Chicken Caesar Salad is a fresh and light version of the classic dish, keeping it low-sodium and low-calorie without sacrificing flavor. The grilled chicken adds a smoky richness, while the homemade Caesar dressing offers a creamy, tangy finish. This meal is high in protein, keto-friendly, and satisfying, making it a perfect healthy holiday option for anyone looking to enjoy a flavorful, guilt-free lunch.

Baked Cod with Lemon and Dill

Baked Cod with Lemon and Dill is a simple, low-sodium, low-calorie seafood dish that makes for a light and flavorful holiday meal. The mild cod is enhanced by the refreshing flavors of lemon and dill, creating a fresh and vibrant meal that pairs beautifully with steamed vegetables or a salad. This keto-friendly dish is a great way to enjoy a nutritious, protein-packed lunch without the added calories or carbs.

Ingredients:

• 2 cod fillets (6 oz each)
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• Lemon slices, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet lined with parchment paper.
2. Drizzle the olive oil and lemon juice over the cod fillets. Sprinkle with chopped dill, garlic powder, salt, and pepper.
3. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
4. Garnish with fresh lemon slices and additional dill, if desired, and serve immediately.

This Baked Cod with Lemon and Dill is a light and refreshing option for a holiday lunch. The simplicity of the dish, paired with the bright flavors of lemon and dill, enhances the natural taste of the cod without overpowering it. This low-sodium, low-calorie recipe is keto-friendly, making it an excellent choice for anyone looking to maintain a healthy diet while enjoying a delicious holiday meal.

Egg Salad Lettuce Cups

These Egg Salad Lettuce Cups are a healthy and flavorful low-sodium, low-calorie lunch option that can be enjoyed during the holidays. The creamy egg salad, made with Greek yogurt instead of mayonnaise, is served in crisp lettuce cups, making it a satisfying, keto-friendly dish that’s easy to prepare and full of protein.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 tablespoons plain Greek yogurt (unsweetened)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• Salt and pepper, to taste
• 8-10 large lettuce leaves (such as Romaine or Butterhead)
• 1/2 teaspoon paprika (optional)

Instructions:

1. Peel and chop the hard-boiled eggs into small pieces.
2. In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, chives, salt, and pepper. Stir until well combined.
3. Spoon the egg salad mixture into the center of each lettuce leaf.
4. Garnish with a sprinkle of paprika for an extra touch of flavor, if desired.
5. Serve immediately as a light and satisfying lunch.

These Egg Salad Lettuce Cups are a quick and easy low-calorie, low-sodium lunch option that still feels indulgent. The creamy Greek yogurt gives the egg salad a light, tangy flavor, while the lettuce cups provide a refreshing crunch. This keto-friendly recipe is perfect for a healthy, guilt-free holiday meal and makes a great option for meal prep as well.

Zucchini Noodles with Pesto Chicken

This Zucchini Noodles with Pesto Chicken is a flavorful and healthy holiday lunch option that’s both low-sodium and low-calorie. The zucchini noodles serve as a great low-carb alternative to traditional pasta, while the pesto chicken adds rich, herbaceous flavor without the heavy carbs. This keto-friendly dish is light, satisfying, and perfect for anyone looking to enjoy a fresh, nutrient-dense holiday meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup homemade pesto (see below)
• 1 tablespoon grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup cherry tomatoes, halved (optional)

For the Homemade Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 garlic clove
• Salt and pepper, to taste

Instructions:

1. To make the pesto, combine the basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor. Pulse until smooth and set aside.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
3. Slice the cooked chicken into thin strips and set aside.
4. In the same skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender. Be careful not to overcook.
5. Toss the zucchini noodles with the homemade pesto, then top with the sliced chicken and grated Parmesan cheese.
6. Garnish with cherry tomatoes, if desired, and serve immediately.

Zucchini Noodles with Pesto Chicken is a fresh and light dish that is perfect for a keto, low-sodium holiday meal. The zucchini noodles provide a satisfying crunch, while the pesto chicken brings rich flavors to the dish. This recipe is not only healthy but also easy to make, making it a fantastic option for a holiday lunch that doesn’t weigh you down with extra calories or carbs.

Roasted Turkey Lettuce Wraps with Cranberry Mayo

These Roasted Turkey Lettuce Wraps with Cranberry Mayo are a delicious, festive, and healthy alternative to traditional sandwiches. The tender turkey, paired with the tart-sweet cranberry mayo, is wrapped in crisp lettuce leaves, making them a perfect low-calorie, low-sodium, and keto-friendly holiday lunch. These wraps are light yet satisfying, offering a delightful balance of flavors.

Ingredients:

• 8 oz roasted turkey breast, thinly sliced
• 8-10 large lettuce leaves (such as Romaine or Butterhead)
• 1/4 cup homemade cranberry mayo (see below)
• 1/4 cup shredded carrots (optional)
• Fresh parsley, for garnish

For the Homemade Cranberry Mayo:

• 2 tablespoons plain Greek yogurt (unsweetened)
• 2 tablespoons fresh cranberry sauce (low-sugar)
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. To make the cranberry mayo, whisk together Greek yogurt, cranberry sauce, Dijon mustard, salt, and pepper in a bowl until smooth.
2. Lay the lettuce leaves flat and spread a thin layer of cranberry mayo on each leaf.
3. Layer the roasted turkey slices on top of the mayo-covered lettuce.
4. Add shredded carrots, if desired, for added crunch.
5. Roll the lettuce leaves into wraps, securing them with a toothpick if necessary.
6. Garnish with fresh parsley before serving.

These Roasted Turkey Lettuce Wraps with Cranberry Mayo are a delightful, low-sodium, and low-calorie option for a festive holiday lunch. The turkey provides a lean source of protein, while the cranberry mayo adds a touch of sweetness and creaminess to each bite. These wraps are not only keto-friendly but also packed with flavor, making them a perfect, healthier alternative to heavier holiday dishes.

Spaghetti Squash with Turkey Meatballs

Spaghetti Squash with Turkey Meatballs is a low-carb, low-sodium, and keto-friendly holiday meal that provides all the comforting flavors of traditional spaghetti and meatballs without the carbs. The spaghetti squash mimics pasta’s texture, while lean turkey meatballs add protein and richness. Topped with a simple, homemade tomato sauce, this dish is a nutritious, flavorful alternative that’s perfect for a festive holiday lunch.

Ingredients:

• 1 medium spaghetti squash
• 1 lb lean ground turkey
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 2 cups homemade tomato sauce (low-sodium)
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until tender.
2. While the squash roasts, make the turkey meatballs. In a bowl, combine the ground turkey, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Roll the mixture into small meatballs (about 1 inch in diameter).
3. Heat a skillet over medium heat and cook the meatballs, turning occasionally, for 8-10 minutes, or until fully cooked and browned.
4. Once the spaghetti squash is done, use a fork to scrape out the strands of squash into a large bowl.
5. Top the squash with the turkey meatballs and homemade tomato sauce. Garnish with fresh basil.
6. Serve immediately and enjoy.

Spaghetti Squash with Turkey Meatballs is a hearty and satisfying meal that mimics the classic spaghetti and meatballs in a healthier, keto-friendly way. The spaghetti squash offers a light, low-carb base, while the turkey meatballs provide a rich source of lean protein. Paired with homemade tomato sauce, this dish is a delicious and festive option for anyone seeking a nutritious, low-sodium lunch during the holiday season.

Note: More recipes are coming soon!