ROAST TURKEY BREAST WITH HOLIDAY HERBS
Makes 6 servings
Prep: 15 min
Cook: 120 min
Ingredients
½ bone-in, skin-on turkey breast (about 3 - 4 pounds)
1 Tbsp olive oil
2 cloves garlic, peeled and minced
1 tsp kosher salt
½ tsp pepper
2 Tbsp assorted fresh herbs (such as sage, thyme, rosemary, parsley), minced
Preparation
Preheat oven to 325 degrees. Place turkey breast on a rack in a roasting pan. In a small bowl, combine olive oil, garlic, salt, pepper and chopped herbs. Rub turkey breast with olive oil-herb mixture over and under the skin. Add 1 cup water to the pan and roast for 1¾ to – 2 hours, until skin is golden and an instant-read thermometer registers 165 degrees F in the thickest areas of the breast (test in several places). If the skin is browning too fast, cover with foil as it continues to cook. Let rest for 15 minutes before serving.
Nutrition Information
Serving size: 1/6 turkey breast
Per serving
Calories: 155; Total fat: 8 g; Saturated fat: 2 g; Sodium: 438 mg; Cholesterol: 55 mg; Total carbs: 0 g; Fiber: 0 g; Sugars: 0 g; Protein: 19 g; Potassium: 239 mg
BUTTERNUT SQUASH-RUTABAGA GRATIN
Makes 8 servings
Prep: 20 min
Cook: 60 min
Ingredients
Cooking spray
1¼ cup evaporated milk
½ cup lowfat milk
2 large garlic cloves, grated
1 pinch nutmeg
Salt and pepper, to taste
1 small butternut squash (about a pound), peeled, sliced lengthwise, seeded and sliced thinly horizontally
2 rutabagas (about 1 pound), peeled and thinly sliced
1 small onion, thinly sliced
½ cup shredded Gruyère cheese
Directions
Preheat oven to 400 degrees. Spray a small casserole dish, or 9” x 13” baking dish, with cooking spray. In a large measuring cup, combine evaporated milk, lowfat milk, garlic, nutmeg, salt and pepper. Layer squash, rutabaga and onion slices in prepared pan, alternating them as you go. Pour milk mixture evenly over the vegetables. Cover with aluminum foil and bake for 45 minutes, or until vegetables are easily pierced with a fork. Remove the foil, sprinkle with cheese and continue cooking for another 15 - 20 minutes, until cheese is golden and crispy.
Nutrition Information
Serving size: 1/8 of the casserole
Per serving
Calories: 111; Total fat: 4 g; Saturated fat: 2 g; Sodium: 103 mg; Cholesterol: 14 mg; Total carbs: 15 g; Fiber: 3 g; Sugars: 6 g; Protein: 5 g; Potassium: 495 mg
COLORFUL HOLIDAY SALAD
Makes 6 servings
Prep: 10 min
Cook: 5 min
Ingredients
8 - 10 oz. gem lettuce or crispy baby green leaf lettuce
1 large navel orange, peeled and sliced thinly
1 cup pomegranate arils
½ cup crumbled feta
¼ cup toasted walnuts
Dressing
3 Tbsp olive oil
1.5 Tbsp white wine vinegar or champagne vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper, to taste
Preparation
Add dressing ingredients to a small jar with tight-fitting lid and shake well. In a large bowl, toss salad greens with ¾ of the dressing and arrange on a serving platter. Scatter with orange segments, pomegranate arils, feta and walnuts and drizzle with remaining dressing. Grind pepper over it to taste.
Nutrition Information
Serving size: 1 cup
Per serving
Calories: 174; Total fat: 14 g; Saturated fat: 3 g; Sodium: 176 mg; Cholesterol: 11 mg; Total carbs: 11 g; Fiber: 2 g; Sugars: 9 g; Protein: 4 g; Potassium: 145 mg