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.
Mushroom Onion Soup
2 C. (8 ounces) fresh mushrooms
3 T. margarine
2 medium onions, chopped
2 T. all-purpose flour
5 C. low-sodium chicken broth
1/3 C. uncooked long grain rice
1 bay leaf
2 T. chopped fresh parsley
Trim mushroom stems level with the caps; finely chop stems and thinly
slice caps. In a large saucepan, melt margarine; add mushrooms and
onions. Cook and stir over low heat for 5 minutes. Blend in flour;
add broth and pepper. Cook, stirring constantly, until mixture boils.
Reduce heat. Add rice and bay leaf; cover and simmer for 15-20
minutes or until the rice is tender. Discard bay leaf. Sprinkle with
parsley. Serves 4
Beef and Broccoli Pita Folds
Thanks to a frozen stir-fry meal starter,meat, veggie and rice are folded into a portable sandwich.
1/2 cup uncooked instant white rice
1/2 cup water
1 (1 lb. 5-oz.) pkg. Green Giant Create A Meal Frozen Broccoli Stir Fry Meal Starter
1/2 lb. boneless lean beef sirloin steak
1 oz. (1/4 cup) shredded reduced-fat Cheddar cheese
4 soft white pita fold breads
*Prep Time: 20 Minutes Preparation Directions:
1. Cook rice in water as directed on package, omitting margarine and salt.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Prepare frozen broccoli stir fry meal starter as directed on package using steak but omitting oil.
3. Remove skillet from heat. Add cooked rice and cheese;
mix well. Cover; let stand 1 to 2 minutes or until cheese is slightly
4. To serve, spoon beef-vegetable mixture into pita fold breads.
Cheesy Broccoli Stuffed Zucchini
Prep Time: 30 min ; Start to Finish: 50 min
*Makes:* 4 servings
Enjoy this veggie-packed recipe when a bumper-crop of zucchini comes your way!
1/2cup chopped onion
1/4cup roasted red bell peppers
(from 7.25-oz. jar), drained, chopped
2(10-oz.) pkg. Green Giant(r) Frozen
Broccoli in Cheese Flavored Sauce, thawed
1(4.5-oz.) jar Green Giant(r) Sliced
2(9-inch) zucchini* 1/2cup Progresso(r) Plain Bread Crumbs
2tablespoons butter, melted
1. Heat oven to 350°F. Heat oil in medium skillet over medium heat
until hot. Add onion; cook and stir 3 minutes or until tender. Add roasted
peppers, broccoli in sauce, and mushrooms; cook 2 to 3 minutes or until
broccoli is crisp-tender, stirring occasionally.
2. Cut each zucchini in half lengthwise. Scoop out center, leaving 1/4-inch shell. Spoon broccoli mixture into each zucchini half. Place in ungreased 12×8-inch (2-quart) glass baking dish.
3. In small bowl, combine bread crumbs and butter; mix well. Sprinkle over stuffed zucchini. Cover with foil.
4. Bake at 350°F. for 20 minutes. Uncover; bake an additional 8 to 12 minutes or until topping is golden brown and vegetables are tender.
Originally submitted to ThanksgivingRecipe.com.
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
1 (12 ounce) package corn muffin mix
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.
Mix well and pour into one 9 x 13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Butternut Squash Soup Recipe
Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook Butternut Squash Soup, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar.
Serve the soup in warm bowls with a touch of Parmesan cheese if desired.
Nutritional Analysis per serving
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams
Butternut Squash Soup
Southern Collard Greens
Makes 6 servings.
Printed from Allrecipes, Submitted by Tina V. Hare
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens,
rinsed and trimmed
1/2 teaspoon crushed red
pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
1 Place the water and the ham hock in a large pot with a
tight-fitting lid. Bring to a boil. Lower the heat to very
simmer covered for 30 minutes.
2 Add the collards and the hot pepper flakes the pot.
Simmer covered for about 2 hours, stirring occasionally.
3 Add the vegetable oil and simmer covered for 30 minutes.
1 – 16 oz. bag of frozen turnip greens
1 can of Ro-Tel tomatoes & peppers
1 – 15 oz. can of tomato sauce
1/4 lb. of diced ham
1/4 lb. of bacon or salt pork
1 small onion, chopped
Cook greens, bacon or salt pork and onion according to
package directions. Drain, add Ro-Tel, ham and tomato sauce.
Remove bacon. Cook 10 to 15 minutes longer on stove top or
2 to 3 minutes in microwave on High. Let stand 2 to 3 minutes.
1 1/2 lbs. kale, washed and drained
1 T. olive or other vegetable oil
1 T. chopped fresh garlic, or more to taste Pinch of dried red pepper
2 C. canned or cooked black-eyed peas
1 T. cider vinegar, or to taste
Pull the kale leaves from the tough stems. Discard the stems and chop
the leaves into one-inch pieces. Place about two inches of water in a
large pot and heat to boiling. Add the kale, cover and cook until
tender, stirring occasionally, 15 to 20 minutes.
Drain. Reserve the water for soup, if desired. In a large non-stick
skillet, combine the oil and garlic. Cook the garlic over low heat,
stirring, until it begins to sizzle, about two minutes. Add the peas and
red pepper and cook until blended, stirring, about three minutes. Add
the kale and stir to blend over low heat. Add the cider vinegar just
before serving. Serve hot or at room temperature.
1/2 cup feta cheese
1 Tbsp garlic powder
2 tsp fresh basil
2 tsp fresh rosemary
3 Tbsp olive oil
3 medium baking potatoes, with skin Directions:
Wash 3 baking potatoes, poke with fork and rub olive oil on them, bake for 1 hour until done
When potatoes are done, wait 5-10 minutes for them to be cool to touch, once cooled, cut the potatoes lenthwise in half and scoop out most of the insides, leaving about 1/4 inch (save scooped potato to make potato salad), you should now have 6 halves lengthwise
Cut each half lengthwise again, leaving 12 long skins then cut each skin in half in the other direction, leaving you with 24 individual potato skins
Coat a sheet pan with cooking spray, brush each skin with just a little bit of olive oil and bake skins @ 350 degrees F (177 degrees Celcius) just enough to make the skins firm
Remove from oven, add garlic powder, rosemary & basil to the skins and bake another 3 minutes @ same temperature
Turn oven off, remove skins, drizzle with more oil then sprinkle feta cheese on skins and place in warm oven just to let the cheese melt and turn bubbly