As we say “Good-Bye to 2024” and “Welcome to New Year 2025,” many are thinking of New Year’s resolutions. Every year my resolution is to lose a few pounds and eat healthier. Other suggestions might be to learn something new, walk and exercise often, or perhaps volunteer more.

Years ago, I was a Weight Watchers member and I still remember things that were brought up in discussions. For example, if you have had a bad day and have been eating poorly, simply say to yourself, “Tomorrow is a new day and I’ll do better!” Keeping a food journal is another way that makes you more accountable for what you eat and how much throughout the day. Plan ahead if you have supper to enjoy with others by eating less earlier in the day so you can enjoy your meal together with others.

Dieting takes dedication and effort to make it work. A recipe can be substituted with a light version of a recipe’s ingredients. For example, using ground turkey instead of beef, or cooking with fresh veggies and fiber rich beans are a few suggestions. Also, cutting out fried foods, taking smaller portions, and, when eating out, ask for a to-go container and put half of the meal into it before you actually start eating your meal. Today’s portions served in many restaurants are a lot more than in years past.

My New Year’s “Hometown Cookin’ Favorites resolution” is to include healthier recipes. Have a great and healthier New Year!

Taco Soup

Ingredients

1/2 yellow onion, finely chopped

2 garlic cloves, minced

1 pound lean ground turkey

1 (15-ounce) can black beans drained and rinsed

1 (11 to 15 ounce) can corn (fiesta, regular, drained/rinsed)

1 (4-5 ounce) can green chiles (optional)

2 (14.5-ounce) cans fire roasted crushed tomatoes

2 cups low sodium chicken broth

1 packet taco seasoning

Instructions

Heat 1 teaspoon oil (or use cooking spray) in a pot over medium heat. Add finely chopped onion and cook for 3 minutes. Add garlic and cook for another 1 to 2 minutes. Cook ground turkey and add to ingredients. Add remaining soup ingredients and turn heat down to a simmer. Simmer for 10 to 30 minutes to bring the flavors together. Add water if the soup appears to be too thick. Serve with desired toppings, such as shredded cheese, sour cream or Greek yogurt, fresh cilantro, corn or tortilla chips, sliced or diced avocado.

Note: This recipe can be cooked in a crockpot on high for 2 hours or on low heat for 4 hours. The soup will also keep in the freezer well for up to 3 months.

Orange 7-Up Salad

A lighter version of a recipe that our grandson enjoys for Christmas, who is a bit of a picky eater, is Orange 7-Up Salad.

Ingredients

2 packages orange light gelatin

2 cups hot water

1 (6-ounce) can frozen orange juice

1 cup Diet 7 Up

1 can light mandarin oranges, drained

Instructions

Mix hot water with gelatin until dissolved, then add other ingredients and mix together. Pour into jello mold or any other salad bowl. Enjoy!

Breakfast in a Minute

This is a recipe that my sister-in-law shared with me some time ago. When we have overnight guests, I throw it together the afternoon before and it keeps well in the refrigerator until the next morning for baking. All you need is some fresh fruit, yogurt and your beverage and you’re all set.

Ingredients

7 to 10 slices bread, cubed

1/2 pound cheddar cheese, cubed (or shredded)

1 pound ham, cubed

3 eggs

1/2 teaspoon salt

2 cups milk

1/2 teaspoon dry mustard

1 stick margarine

Instructions

Mix 3 eggs (beaten), 1/2 teaspoon salt, 2 cups milk, and 1/2 teaspoon dry mustard. Pour mixture over bread, ham and cheese. Melt margarine and pour over all ingredients into a 9-by-13-inch pan. Refrigerate overnight. Bake at 325 degrees for 1 hour.

A couple of treats that you can make any time of the year are Pickle Wraps and Sweet Crispix Mix. If you have a late holiday gathering or friends over for a football game night, these are two recipes you may want to consider.

‘In a Pickle’ Appetizer

Ingredients

1 jar whole dill medium sized pickles

1 8-ounce package light cream cheese

2 packages dried or corned beef

Instructions

Drain pickles and place on paper towels to dry. When pickles are dry, cover completely with cream cheese. Roll beef around cream-covered pickles. If needed, secure it with a toothpick. Refrigerate till chilled; slice and serve.

Sweet Crispix Mix

Ingredients

8 cups Crispix cereal

2 cups pecan halves

1/2 cup brown sugar

1/2 cup corn syrup

1/2 cup butter

1 teaspoon vanilla

1/2 teaspoon baking soda

Instructions

Preheat oven to 250 degrees. In a large bowl, combine cereal and pecans. In a large saucepan over medium heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9-by-13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.

Tip: Using a large saucepan is necessary. When making the brown sugar and corn syrup mixture, the mixture will bubble up when you add the baking soda.

Happy Cookin’ and Happy New Year!

Loretta Krahling is a columnist with over 37 years of newspaper experience. If you have any healthy but delicious recipes you would like to share, please email them to krahling93@gmail.com.