Does anyone have some good recipes for whole foods healthy candy and goodies for Christmas?

My Sweetheart and I wish to make some really good and healthy goodies for Christmas without all the FAT and sugar. We would appreciate some ideas. Merry Christmas!Does anyone have some good recipes for whole foods healthy candy and goodies for Christmas?
I don't have an specific recipes, but have you tried using sugar substitute (such as Splenda for Baking) and low fat butter (such as I Can't Believe It's Not Butter) in any existing recipes?





I once made chocolate ice cream with non fat milk Spenda and it turned out pretty good considering it had very little fat and sugar.Does anyone have some good recipes for whole foods healthy candy and goodies for Christmas?
Tex Mex Chicken Pasta





INGREDIENTS:


2 cups ziti pasta


2 tsp. chopped serrano peppers


1/3 cup chopped fresh cilantro


1/3 cup sliced ripe olives


1/2 cup prepared basil pesto


1 Tbsp. olive oil


1-1/2 lbs. chicken breast tenders


1 onion, chopped


2 cloves garlic, minced


1 green bell pepper, sliced


1 red bell pepper, sliced


PREPARATION:


Cook pasta according to package directions; drain and keep warm. In small bowl combine serrano peppers, cilantro, olives and pesto; set aside.


Melt olive oil in large skillet and add chicken. Stir fry over medium high heat until light brown.





Add onion and peppers and stir fry until chicken is thoroughly cooked and peppers are crisp tender.


Add cooked and drained pasta along with pesto mixture. Cook and stir for 1-2 minutes until heated through. 6 servings





Calories: 320


Fat: 3 grams


Sodium: 200 mg


Carbs: 26 grams


Vitamin A: 40% DV





Lemon Salmon Pasta








INGREDIENTS:


2 cups light sour cream


2 tsp. grated lemon peel


2 tsp. dried dill weed


4 cups mostaccioli pasta


1 Tbsp. olive oil


1 lb. salmon fillet, skinned, cut into 1'; cubes


1 leek, rinsed and sliced


1 red bell pepper, chopped


2 cups sugar snap peas


PREPARATION:


Combine sour cream, lemon peel and dill weed and mix well; set aside. Cook pasta according to package directions until al dente; drain. Meanwhile, in large skillet, heat olive oil and add salmon. Cook and stir over medium high heat until salmon's color lightens, about 4 minutes.





Remove from skillet. Add leeks and cook for 1 minute. Add bell pepper and peas to skillet and cook for 3 minutes longer, stirring constantly.


Reduce heat to medium low and add cooked and drained pasta, salmon, and sour cream/lemon mixture. Stir gently to coat and heat through





Honey Mustard Chicken Bake








INGREDIENTS:


4 bone-in chicken breasts, skinned


1 butternut squash, peeled, cut into 1'; cubes


1 onion, chopped


3 cloves garlic, minced


3/4 cup creamy honey mustard salad dressing


1/2 tsp. dried tarragon leaves


2 cups sugar snap peas


PREPARATION:


Preheat oven to 425 degrees F. Place chicken, squash, and onion in 15x10'; jelly roll pan. Combine garlic, salad dressing, and dried tarragon and brush half of this mixture over chicken and vegetables.





Roast at 425 degrees F for 20 minutes.


Remove pan from oven, stir food and add sugar snap peas. Drizzle remaining honey mustard mixture over chicken and vegetables. Bake for 20-25 minutes longer until chicken's juices run clear when pricked with fork. 4 servings

acne scar cream