At HCA Healthcare, our colleagues are dedicated to providing our patients and communities with a healthier tomorrow. Below are some favorite holiday recipes submitted by our colleagues.
Holiday deviled eggs
Submitted by: Dr. Joseph Greene
Dr. Joseph Greene is a bariatric surgeon in Reston who helps patients find long-term weight loss success. He shares this holiday themed deviled egg recipe great for patients who have undergone weight loss surgery and anyone who enjoys a healthier take on a classic recipe. Eggs are a high-protein option that can be enjoyed in so many varieties, and this healthier take on deviled eggs avoids the fat and extra sugars in mayonnaise while packing extra protein with Greek yogurt.
Dr. Joseph Greene's Holiday deviled eggs
Ingredients
- 6 hardboiled eggs
- 1/4 cup tablespoons Greek yogurt
- 1 tsp Dijon mustard
- Salt and pepper
- Fresh chives, parsley, and/or smoked paprika (for holiday cheer and flavor!)
Instructions
- Peel hard cooked eggs, slice in half length-wise and scoop out yolks into a small bowl.
- Mash yolks with a fork until smooth.
- Stir in the yogurt, Dijon mustard, salt, and black pepper.
- Scoop a teaspoon of the creamy yolk mixture into each egg white half and arrange on a plate.
- Garnish with a sprinkle of chopped chives, parsley, and/or smoked paprika.
- Cover with plastic wrap and chill.
Nutritional Information
- Serving size: 2 egg halves (will vary depending on yogurt used)
- Calories: 85
- Fat: 5 g
- Sodium: 90 mg
- Carbohydrate: 1 g
- Fiber: 0 g
- Sugar: 1 g
- Protein: 8 g
Quinoa and chickpea salad
Submitted by: Keisha Carter
Keisha is a colleague in Spotsylvania who submitted this delicious quinoa and chickpea salad that’s healthy and looks beautiful on your plate. This recipe is great at keeping you full, filled with healthy fats and antioxidants, is heart healthy, and great for digestion and energy! Whip this up for an easy and nutrition-packed meal or side dish to accompany an array of holiday mains.
Keisha Carter's Quinoa and chickpea salad
Ingredients
- Cooked quinoa (white or multicolored)
- Spinach
- Shredded carrots
- Red onion
- Peppers (any color)
- Avocado
- Hemp seeds
- Tahini dressing
- Roasted chickpeas
Directions
Cook quinoa in salted water or veggie broth. Season chickpeas to your liking and toss in olive oil. Roast at 400 degrees until crispy. Add quinoa to large bowl, and let cool. Add chopped onions and peppers, raw spinach, and shredded carrots. Mix well until incorporated, then add to plate. Add roasted chickpeas and sliced avocado to top and sprinkle hemp seeds. Then, drizzle tahini dressing. Enjoy!
Maryland Crab Cakes
Submitted by: Jennifer Fyffe
Jennifer is a colleague in Spotsylvania who provided this crowd-pleasing recipe for Maryland crab cakes. She even has a quick and easy recipe for homemade tartar sauce. Try this for a protein packed appetizer or main dish which will be sure to have your family and friends asking for more.
Jennifer Fyffe's Maryland crab cakes
Ingredients
- 1 large egg
- 2½ tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat*
- ¼ ounce grated parmesan (or any hard cheese)
- Canola oil
Directions
- Line a baking sheet with aluminum foil.
- Combine the egg, mayonnaise, Dijon mustard, Worcestershire, salt, celery, and parsley in a large bowl, and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage*) and grated parmesan; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
- Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick tartar sauce
Ingredients
- 1 cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoon dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Directions
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.