For family day, bring a new taste to an old favorite with BAKED TURKEY BREAST WITH CHERRY SAUCE. Serve it with packaged LONG-GRAIN AND WILD RICE and FRESH BRUSSELS SPROUTS. Add SOURDOUGH BREAD. POUND CAKE drizzled with CHOCOLATE SAUCE is a simple dessert.
Save enough turkey and cake for Monday.
whole turkey breast, coarse salt, pepper, dried thyme, butter, shallot, canned dark cherries in heavy syrup, unsalted chicken stock, orange juice, Dijon mustard, packaged long-grain and wild rice, fresh brussels sprouts, sourdough bread, pound cake, chocolate sauce.
BAKED TURKEY BREAST WITH CHERRY SAUCE
Servings: Makes 14 (3-ounce cooked) servings
Prep time: 10 minutes
Cook time: about 1 to 1 3/4 hours; standing time: 10 minutes
- 1 (4- to 7-pound) whole turkey breast
- Coarse salt and pepper to taste
- 2 teaspoons dried thyme
- Water for pan
- 1 tablespoon butter
- 1 small shallot, minced
- 1 (15-ounce) can dark cherries in heavy syrup
- 1/4 cup unsalted chicken stock
- 1/4 cup orange juice
- 2 tablespoons water
- 2 tablespoons Dijon mustard
Heat oven to 350 degrees. Rinse turkey and pat dry. Season with salt, pepper and thyme. Place turkey in roasting pan filled with 1-inch water, skin-side up. Roast 1 to 1 3/4 hours or until meat thermometer inserted in thickest part of breast registers 165 degrees.
Meanwhile, in a saucepan, melt butter over medium heat; cook shallot 1 minute. Add cherries in syrup, chicken stock, orange juice, water and mustard. Bring to boil; reduce heat to low and simmer 5 minutes. Remove from heat; set aside. Baste turkey with cherry sauce once every 20 minutes. When turkey is done, remove from oven, tent with foil and let stand 10 minutes. Remove skin and slice thinly. Reheat remaining sauce over medium; serve with turkey.
Per turkey serving: 118 calories, 25 grams protein, 1 gram fat (8 percent calories from fat), 0.3 gram saturated fat, no carbohydrate, 72 milligrams cholesterol, 47 milligrams sodium, no fiber.
Carb choices: none.
Per sauce serving: 39 calories, no protein, 1 gram fat (23 percent calories from fat), 0.5 gram saturated fat, 8 grams carbohydrate, 2 milligrams cholesterol, 54 milligrams sodium, 1 gram fiber.
Monday: Heat and Eat
Make TURKEY POT PIE using leftover turkey. Heat oven to 375 degrees. Mix 2 cups chopped (leftover) turkey with 1 (10 3/4-ounce) can less-sodium, less-fat condensed cream of chicken soup, 1 (16-ounce) package frozen mixed vegetables and 1/2 teaspoon dried thyme. Spoon into a 9-inch pie plate. Cover with a refrigerated piecrust; cut slits in crust to vent. Bake 40 minutes or until crust is golden and turkey mixture is hot.
Serve with a MIXED GREENS SALAD. Slice the leftover CAKE for dessert.
canned less-sodium, less-fat condensed cream of chicken soup, packaged frozen mixed vegetables, dried thyme, refrigerated piecrust, salad greens.
SPAGHETTI WITH WALNUT SAUCE was a winner at our house. Serve it with a LETTUCE WEDGE and GARLIC BREAD. Sprinkle PEACHES with a little nutmeg for dessert.
Save some spaghetti and sauce for Friday.
walnuts, fresh bread crumbs, fresh basil, lemon, part-skim ricotta cheese, spaghetti, walnut or olive oil, dry white wine, arugula, lettuce wedge, garlic bread, peaches, nutmeg.
SPAGHETTI WITH WALNUT SAUCE
Servings: Makes 6 servings
Prep time: 20 minutes
Cook time: 5 to 8 minutes, plus spaghetti
- 1/2 cup walnut pieces
- 1/4 cup fresh bread crumbs
- 4 or 5 fresh basil leaves, sliced
- 1/2 teaspoon lemon zest
- 1/4 cup part-skim ricotta cheese
- 16 ounces spaghetti
- 1 tablespoon walnut or olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 1 cup arugula
Heat oven to 350 degrees. Combine walnuts and bread crumbs; spread on a rimmed baking sheet. Bake 5 to 8 minutes or until golden. Set aside 6 to 8 walnuts for garnish; transfer remaining mixture to food processor or bowl. Add basil, lemon zest and ricotta cheese; process or mash with fork to make coarse crumble mixture.
Cook pasta according to directions; reserve 1/4 cup pasta water. Drain pasta. Return pasta to pot with reserved water, oil, wine and juice. Add arugula and heat on low until arugula has wilted. Remove from heat; fold in walnut sauce. Transfer to serving bowl; garnish with reserved walnuts.
Per serving: 387 calories, 13 grams protein, 11 grams fat (25 percent calories from fat), 1.5 grams saturated fat, 60 grams carbohydrate, 4 milligrams cholesterol, 30 milligrams sodium, 3 grams fiber.
Stretch your food dollar with this SAUSAGE-APPLE-KRAUT DINNER. Cook 1 (14-ounce) package reduced-fat kielbasa (sliced 1/2-inch thick) in a large nonstick skillet over medium-high heat for 8 to 10 minutes or until browned; drain. Add 1 (32-ounce) package rinsed and drained refrigerated sauerkraut, 1 cup apple juice, 1 tablespoon firmly packed brown sugar, 1 teaspoon caraway seeds and 2 to 3 medium Rome apples (peeled and sliced). Cover, reduce heat to low and simmer 10 minutes or until apples are tender; stir occasionally.
Add PICKLED BEETS and PUMPERNICKEL BREAD. Scoop STRAWBERRY ICE CREAM for dessert.
Save enough ice cream for Thursday.
packaged reduced-fat kielbasa, packaged refrigerated sauerkraut, apple juice, brown sugar, caraway seeds, Rome apples, pickled beets, pumpernickel bread, strawberry ice cream.
Tell the kids CHICKEN-BARBECUE PUFF PIE is for dinner, and they'll give you a hug. Heat oven to 400 degrees. Coat a 9-inch pie plate with cooking spray. In a medium bowl, stir together 1 cup reduced-fat baking mix (such as Bisquick or another brand) and 3 eggs until well-blended. Spread in pie plate. Spoon 1 cup (add by tablespoons) refrigerated seasoned and shredded chicken in barbecue sauce (such as Lloyd's) onto batter; sprinkle with 1 cup shredded 50 percent reduced-fat cheddar cheese. Bake 20 minutes or until golden.
Serve with deli CARROT SALAD. Leftover ICE CREAM is dessert.
cooking spray, reduced-fat baking mix (such as Bisquick or another brand), eggs, refrigerated seasoned and shredded chicken in barbecue sauce (such as Lloyd's), 50 percent reduced-fat cheddar cheese, deli carrot salad.
Heat the leftover SPAGHETTI and SAUCE for a quick meal. (Add extra spaghetti tossed with olive oil and toasted walnuts if necessary.) Add deli TOMATO SOUP to your meal. Munch on OATMEAL COOKIES for dessert.
spaghetti, olive oil, walnuts, deli tomato soup, oatmeal cookies.
Saturday: Easy Entertaining
Invite guests for your PORK TENDERLOIN. Try your pressure cooker skills with MUSHROOM RISOTTO; it's a keeper. GREEN PEAS (frozen) make a pretty plate. Add a BOSTON LETTUCE SALAD and ITALIAN BREAD. For dessert, PINEAPPLE SORBET and BUTTER COOKIES are an easy dessert.
pork tenderloin, butter, onion, packaged sliced mushrooms, arborio rice, fat-free chicken broth, parmesan cheese, black pepper, frozen green peas, Boston lettuce, Italian bread, pineapple sorbet, butter cookies.
Servings: Makes 6 servings
Prep time: 10 minutes
Cook time: about 20 minutes
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 (8-ounce) package sliced mushrooms
- 1 cup arborio rice
- 2 1/4 cups fat-free chicken broth
- 1/3 cup freshly grated parmesan cheese
- Black pepper to taste
Melt butter in pressure cooker over medium-low heat. Add onion and cook 5 minutes or until soft; stir often. Add mushrooms and cook 2 minutes. Add rice and cook another 2 minutes; stir constantly. Stir in broth and mix well. Lock lid in place; cook on high heat to bring to high pressure. Reduce heat just enough to maintain high pressure; cook 7 minutes. Turn off heat. Allow pressure to come down naturally, about 10 minutes. Tip lid away from your face and remove. Stir in parmesan cheese; season with pepper.
Per serving: 194 calories, 4 grams protein, 7 grams fat (34 percent calories from fat), 4.4 grams saturated fat, 27 grams carbohydrate, 19 milligrams cholesterol, 167 milligrams sodium, 1 gram fiber.