A delicious installment to our Christmas weight loss recipes, this pot roast will sure make a lovely main course for any Christmas dinner. A soft, tender and juicy roast beef less the extra fat and calories of a traditional pot roast, recommended for weight watchers. Goes well with any salads, veggies or light mash potatoes.

Ingredients:
- 4 pounds lean whole beef ribs (Kosher beef if you are preparing for Hanukkah)
- 1 1/2 tsp table salt
- 1/2 tsp black pepper
- 2 medium garlic cloves
- 1/4 cup
- Dijon mustard
- 2 tbsp reduced-calorie mayonnaise
- 1 1/2 tsp horseradish sauce
- 1/4 cup parsley
- 2 tbsp thyme
- 2 tbsp dill

Cooking preparation:
1. Preheat oven to 375°F. Season roast with salt and pepper.
2. Combine garlic, mustard, mayonnaise and horseradish in a some bowl.
3. Combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
Place meat, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F.
4. Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
5. Continue cooking roast until a thermometer inserted in center of meat registers 140°F for medium, or longer until desired degree of done-ness. Cover loosely with foil and then let stand 20 to 30 minutes before carving into 12 thick slices.

Serving size: 12
One serving is one slice

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Another installment to the series of low fat recipes for this coming holidays.

A quick to prepare, colorful and healthy fruit salad that will surely give you an appetite on the holiday table. A light desert or a palate cleanser between courses.
This colorful fruit salad makes a beautiful addition to the holiday table.

Winter Salad
Preparation time: 15 mins - 20 mins

Ingredients:
2 Blood Oranges
2 Navel Oranges
1 Pink Grapefruit
1 Yellow Grapefruit
2 Star Fruit
1 Pomegranate

Preparation:
1. Peel and segment oranges and grapefruit with a sharp knife.
2. Remove pith, pips and membranes.
3. De-seed pomegranate and slice star fruit.
4. Arrange citrus segments in a bowl with the star fruit and gently mix together.
5. Sprinkle pomegranate seeds on top. Cover and chill until ready to serve.

Serving size: 6

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With the holidays looming ahead, Christmas for weight watchers is anything but fun. Considering the amount of mouth watering treats serve on the table during this festive season, one would be in a dilemma in either choosing to stay fit or to forget about the fitness program all together.

In the hope to help you enjoy this holiday and stay fit, I decided to post a series of low fat recipes. The first installment is a Christmas Turkey that would not only help you stay on your tracks but will also help you satisfy your taste buds.

Facts about Turkey:
Turkey is low in fat and high in protein. It is an inexpensive source of iron, zinc, phosphorus, potassium and B vitamins. A serving of turkey is a 2 to 3-ounce cooked portion. The Food Guide Pyramid suggests 2 to 3 servings from the meat group each day.

The portions below represent 100 grams, approximately 3 1/2 ounces, of sliced meat from a whole roasted turkey.

A 3 1/2-ounce portion of turkey is about the size and thickness of a new deck of cards. The fat and calorie content varies because white meat has less fat and fewer calories than dark meat and skin. One gram of fat contains 9 calories, and one gram of protein contains 4 calories.


Low Fat Christmas Turkey
Cooking Time: around 3 hours and 45 minutes

Ingredients:
1 12-14-pound turkey, fresh or frozen (thawed)
1 medium onion, peeled and quartered
1 lemon, halved
1 tbsp olive oil
6 sprigs fresh rosemary
6 sprigs fresh thyme
6 sprigs fresh sage
Freshly ground black pepper

Preparation:
1. Preheat oven to 425 degrees.
option: Boil giblets and neck to make stock

2. Rinse turkey inside and out with cold water. Pat dry with kitchen paper.

3. Place onion, half a lemon and 4 sprigs of each herb inside the bird's cavity.

4. Secure legs with kitchen string. Place turkey breast side up on roasting rack in pan. Squeeze lemon half into a small bowl. Brush bird with lemon juice and olive oil, and add salt and pepper.

5. Place in oven and roast for 15 minutes at 425 degrees for an initial blast of heat.

6. Reduce heat to 325 degrees. Baste turkey frequently with pan juices plus lemon and oil, and roast until an instant-read thermometer inserted in the thickest part of the thigh reaches 180 degrees - about 3 to 3 3/4 hours.

7. Remove turkey from oven and let stand for 15 minutes. Transfer to a warm platter and garnish with remaining herbs.

Enjoy your holidays!
note: removing the skin before eating could also help reduce fat intake.

Serving size: 12 people

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