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Menu and
Recipe Suggestions
INGREDIENTS 2 cups
(8 ounces) shredded part-skim mozzarella cheese, divided DIRECTIONS Preheat oven to 350 degrees. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Calories: 148 (30% from fat). Fat: 5g (sat 2.9g,mono 1.5g,poly 0.5g). Protein: 7.7g. Carbohydrate: 18.3g. Fiber: 1.5g. Cholesterol: 17mg. Iron: 0.6mg. Sodium: 318mg. Calcium: 164mg. SERVINGS: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips) Recipe from Cooking Light, SEPTEMBER 2000
Fresh-Herb
Turkey INGREDIENTS 1 (12-pound)
fresh or frozen whole turkey, thawed DIRECTIONS Preheat oven to 350 degrees. Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl. Rub sage mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey. Calories: 264 (14% from fat). Fat: 4.1g (sat 1.4g,mono 0.9g,poly 1.2g). Protein: 51.4g. Carbohydrate: 1.7g. Fiber: 0.1g. Cholesterol: 142mg. Iron: 3.1mg. Sodium: 211mg. Calcium: 35mg. SERVINGS: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce) Recipe from Cooking Light, NOVEMBER 1998 Complete this main course with long-grain rice and/or savory green beans (see below).
Green
Beans with Toasted Walnuts and Breadcrumbs INGREDIENTS 1 cup
sliced shallots DIRECTIONS Preheat oven to 425 degrees. Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425 degrees for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 5 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine. Calories: 159 (35% from fat). Fat: 6.1g (sat 1.3g,mono 3g,poly 1.6g). Protein: 6.3g. Carbohydrate: 23.6g. Fiber: 5g. Cholesterol: 2.6mg. Iron: 1.7mg. Sodium: 277mg. Calcium: 106mg. SERVINGS: 8 servings (serving size: about 1 cup) Recipe from Cooking Light, November, 2008.
Smashed
Potatoes with Goat Cheese and Chives INGREDIENTS 3 pounds
peeled baking potatoes, cut into 1-inch pieces DIRECTIONS Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency. Add cheese and
pepper to potato mixture; stir until cheese melts. Stir in milk;
cook 1 minute or until thoroughly heated, stirring frequently. Remove
from heat; stir in chives. Calories 181 (32% from fat); Fat 6.5g (sat 4.1g, mono 1.9g, poly 0.2g); Protein 8.9g; Carbohydrate 22.6g; Fiber 1.6g; Cholesterol 18mg; Iron 1.2mg; Sodium 428mg; Calcium 232mg. SERVINGS: 12 servings (serving size: about 2/3 cup) If you want to make the potatoes ahead, chill them and reheat just before serving, adding extra liquid to desired consistency. Stir in the chives just before serving. For a nice presentation, sprinkle additional chives over the top. Recipe from Cooking Light, November, 2008.
Pumpkin
Spice-Cream INGREDIENTS 1 1/2
cups 1% low-fat milk, divided DIRECTIONS Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Place mixture in pan. Cook over medium heat until mixture coats a metal spoon (about 4 minutes), stirring constantly. Drain custard through a sieve into a bowl; discard solids. Combine 1/2 cup 1% milk, sweetened condensed milk, and next 5 ingredients (sweetened condensed milk through salt) in a medium bowl. Stir in pumpkin. Gradually add custard, stirring with a whisk. Cover and chill at least 8 hours. Combine 1/2 cup pumpkin mixture and sour cream, stirring well with a whisk. Add sour cream mixture to chilled pumpkin mixture, and stir until well blended. Pour the mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm. Calories: 263 (22% from fat). Fat: 6.3g (sat 3.2g,mono 1.8g,poly 0.6g). Protein: 8.7g. Carbohydrate: 43g. Fiber: 1.1g. Cholesterol: 74mg. Iron: 0.9mg. Sodium: 204mg. Calcium: 258mg. SERVINGS: 8 servings (serving size: 1/2 cup) Recipe from Cooking Light, September, 2002.
MORE GREAT RECIPE/MENU SUGGESTIONS COMING NEXT MONTH!
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