Lemon-Basil Turkey with Roasted Vegetables
Vegetable cooking spray
2 medium lemons
8-lb. turkey breast
1 tbsp. butter OR margarine, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1″ cubes (about 3 cups)
8 medium beets, peeled and cut into 1″ cubes (3 3/4 cups)
12 small white onions, peeled OR 1 cup frozen small whole onions
1 tbsp. dried basil leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified
SPRAY 17″ x 11″ roasting pan with vegetable cooking spray.
CUT 1 lemon into thin slices. Squeeze 2 tbsp. juice from remaining
lemon. Loosen skin on turkey breast and place lemon slices under skin.
Brush turkey with butter. Place turkey and vegetables in prepared pan.
Sprinkle with basil. Mix broth and lemon juice. Pour half of broth
mixture over all. ROAST at 375°F. for 1 hr. STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done. Serves 8.
Pumpkin Pie Recipes
PUMPKIN PIES. MRS. E. FAIRFIELD.
One quart of pumpkin, one cup of Orleans molasses, one cup of brown
sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,
ginger, and cinnamon, and one teaspoon of salt. This will make two
large, or three small pies.
Crock Pot Posole
2 cans (14-1/2 oz. ea.) golden hominy, rinsed and drained
1 can (4 oz.) chopped green chili peppers, undrained
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts and/or thighs, cut into 1″ pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 TB fresh cilantro, chopped
Fat free dairy sour cream, for garnish
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and
cumin in a 3-1/2 to 5 quart crock pot.
Cover and cook on LOW heat setting for 5 to 6 hours or on HIGH heat setting for 2-1/2 to 3 hours.
Stir in cilantro. Garnish each serving with sour cream, if desired.
Makes 8 to 10 servings.
Saucy BBQ Chicken & Potato Skillet
Famous Recipes – Chicken Recipes
10 new red potatoes, halved (1 lb.)
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 medium onion, sliced
2 cups frozen peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT CATALINA Dressing
PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min.
or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add
chicken and onions; cook 10 min. or until chicken is browned on both
sides, turning chicken over after 5 min. and stirring onions
ADD potatoes, peas, broth, barbecue sauce and dressing; mix well.
Cover. Reduce heat to medium-low; simmer 5 min. or until peas are
heated and chicken is cooked through (170°F.)
Stir Fried Rice Noodles with Shrimp – 37g Carbs, 4g Fiber
4 oz rice flour noodles, broken into 3″ pieces
1/2 cup low sodium chicken or vegetable broth
2 Tbsp water
1 Tbsp oyster sauce
2 tsp reduced sodium soy sauce
2 tsp rice wine vinegar
1 tsp chile paste
1 tsp cornstarch
1 1/2 Tbsp canola oil, divided
1/2 lb small shrimp, peeled and deveined
2 cloves garlic, minced
1 lg egg, lightly beaten
3 cup Wok Seared Broccoli **Recipe Below
1 cup frozen peas
1 oz low sodium lean cooked ham, cut into 1/4″ cubes (1/3 cup)
1. SOAK noodles in bowl of hot water 10 minutes. Drain and set
aside (yield: 1 3/4 cups).
2. WHISK broth, water, oyster sauce, soy sauce, vinegar, chile
paste, and cornstarch in small bowl and set aside.
3. HEAT 1/2 tablespoon of the oil over high heat in large wok or
wide skillet. Add shrimp and garlic and stir fry 1 to 2 minutes
until shrimp is just pink. Turn onto plate.
4. POUR remaining 1 tablespoon oil into pan and swirl to coat.
Add noodles and cook 3 to 4 minutes, until softened. Push to one
side of pan and pour in egg. Let set 30 seconds and then chop
coarsely with spatula. Stir in broccoli, peas, and ham and toss
to combine. Add shrimp back to pan, pour in broth mixture, and
toss again to coat. Cook 3 minutes longer or until heated through.
Servings: 4 (6 cups total)
Nutrition per Serving::
326 Calories, 21g Protein, 37g Carbs, 4g Fiber, 11g Fat,
1.5g Sat Fat, 143mg Cholesterol, 517mg Sodium
Carnival of the Recipes #175
New Year’s Day and New Year’s Eve Traditions
Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.
One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.
With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.
And here is another Black Eyed Pea Recipe for good measure:
Black Eyed Peas with Ham
Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?
Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.
3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste
Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.
New Year’s Eve and New Years Day Holiday Traditional Recipes
4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar
Heat oven to 325F.
Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9″ x 13″ cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.