Menu No. 1 is centered on a time-saver: a conservative-sized
turkey (about 11 pounds), plenty for a small group. Tuck some pearl
onions in with the bird until they turn a crusty caramel brown, then
serve both with a drizzle of Bacon-Apple Cider Gravy. Add some
not-too-traditional sides, and you've got a meal to impress even your
most food-savvy guests. |
Menu No. 2's ham is easy, too -- especially with the unlikely but
successful marriage of mango chutney and Dijon mustard for the glaze.
Carry the Dijon over to some green beans, roast sweet potatoes alongside
the ham, and this meal is ready in a snap. Finish either feast with our
decadent Caramel Apple Pie; there's no need to roll out a piecrust
because a store-bought refrigerated crust will work just fine.
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Menu No. 1
Cider-Roasted Turkey with Bacon-Apple Cider Gravy
For a change of pace, substitute a 9-pound capon for the turkey.
Serves 8
Preparation: 15 minutes
Cooking: 2 hours, 20 minutes
Marinating: Overnight
1 (11-pound) fresh or frozen turkey, thawed
21/2 cups apple cider, divided
11/4 teaspoons black pepper, divided
1 teaspoon salt, divided
2 thyme sprigs
1 small Granny Smith apple, quartered
2 3/4 cups fat-free, less-sodium chicken broth, divided
2 cups frozen pearl onions, thawed
2 thick bacon slices, cut crosswise into strips
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
Directions:
Remove and discard giblets and neck from turkey. Rinse turkey with cold
water; pat dry. Trim excess fat. Place turkey in a heavy-duty, jumbo
zip-top plastic bag and add 2 cups cider; seal and marinate in
refrigerator overnight, turning bag occasionally.
Preheat oven to 450°.
Remove turkey from bag, reserving marinade. Place turkey, breast side
up, in a shallow roasting pan. Pour reserved marinade over turkey.
Sprinkle 1 teaspoon pepper and 1/2 teaspoon salt on skin and in body
cavity. Lift wing tips up and over back; tuck under turkey. Place thyme
sprigs and apple in body cavity. Insert meat thermometer into meaty part
of thigh, making sure not to touch bone. Cover loosely with foil. Bake
at 450° for 10 minutes. Reduce oven temperature to 325° (do not remove
turkey from oven); bake an additional 45 minutes. Add 1 3/4 cups broth
and onions to pan; return to oven immediately. Bake, uncovered, an
additional hour or until thermometer registers 180°. Place turkey on a
serving platter; cover with aluminum foil. Let stand at least 25
minutes. Discard skin, sprigs, and apple.
Remove onions from pan with a slotted spoon, set aside, and keep warm.
Place a zip-top plastic bag inside a 2-cup glass measuring cup. Pour
turkey drippings into bag. Add remaining 1/2 cup cider to roasting pan;
cook over medium-high heat 2 minutes, scraping pan to loosen browned
bits. Add to turkey drippings in bag; let stand 10 minutes (fat will
rise to the top). Seal bag; carefully snip off bottom corner of bag.
Drain drippings into a bowl, stopping before fat layer reaches opening;
discard fat.
Cook bacon in a large saucepan over medium heat until crisp. Add flour
to bacon drippings in pan; cook 1 minute. Gradually add remaining 1 cup
broth and cider mixture, blending with a whisk. Stir in 1/4 teaspoon
pepper and 1/2 teaspoon salt; cook over medium heat until thick (about
10 minutes), stirring frequently. Stir in onions and chopped thyme.
Serving size: 6 ounces turkey and 1/4 cup gravy.
Per serving: 319 Calories (24% from fat); Fat 8.3g
(sat 2.8g, mono 2.5g, poly 1.8g); Protein 39.5g; Carbohydrate 18.6g;
Fiber 0.6g; Cholesterol 114mg; Iron 3.2mg; Sodium 620mg; Calcium 45mg
Cornmeal Angel Biscuits
These biscuits are even
better served with honey.
Serves 32
Preparation: 25 minutes
Cooking: 25 minutes
Rising: 2 hours or overnight
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
11/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
2 teaspoons yellow cornmeal
Directions:
Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, 3/4 cup cornmeal, and next 4 ingredients (sugar through
baking powder) in a large bowl; cut in butter with a pastry blender or 2
knives until mixture resembles coarse meal. Add yeast mixture and
buttermilk; stir just until moist. Cover; chill dough at least 2 hours
or overnight.
Preheat oven to 450°.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Roll
dough to 1/2-inch thickness; cut with a 21/2-inch biscuit cutter into 32
biscuits. Place on 2 ungreased baking sheets. Coat tops of dough with
cooking spray; sprinkle tops evenly with 2 teaspoons cornmeal. Let stand
20 minutes. Bake at 450° for 12 minutes.
Serving size: 1 biscuit.
Per serving: Calories 102 (28% from fat); Fat 3.1g
(sat 1.8g, mono 0.9g, poly 0.2g); Protein 2g; Carbohydrate 16.3g; Fiber
0.7g; Cholesterol 8mg; Iron 0.8mg; Sodium 194mg; Calcium 12mg
Garlic Mashed Potatoes
Serves 12
Preparation: 15 minutes
Cooking: 15 minutes
3 pounds (3/4-inch) cubed peeled Yukon gold or red potatoes
8 cloves garlic, peeled
1 1/4 cups low-fat buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
Place potatoes and garlic in a large saucepan; cover with water, and
bring to a boil. Cook 15 minutes or until very tender; drain. Return
potato mixture to pan; add remaining ingredients; mash with a potato
masher.
Serving size: 1/2 cup.
Per serving: Calories 103 (3% from fat); Fat 0.4g
(sat 0.2g, mono 0.1g, poly 0.1g); Protein 3.3g; Carbohydrate 22g; Fiber
1.9g; Cholesterol 1mg; Iron 0.9mg; Sodium 229mg; Calcium 42mg
Dilled Baby Carrots
Serves 12
Preparation: 5 minutes
Cooking: 8 minutes
6 cups baby carrots (about 11/2 pounds)
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon chopped fresh dill
2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Place carrots in a saucepan; cover with water, and bring to a boil.
Cook 8 minutes or until tender; drain. Return carrots to pan; toss with
remaining ingredients until butter is melted.
Serving size: 1/2 cup.
Per serving: Calories 27 (29% from fat); Fat 0.9g
(sat 0.5g, mono 0.2g, poly 0.2g); Protein 0.5g; Carbohydrate 4.7g; Fiber
1g; Cholesterol 2mg; Iron 0.5mg; Sodium 130mg; Calcium 14mg
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Menu No. 2
Chutney-Mustard
Glazed Spiral-Cut Ham
Serves 28
Preparation: 5 minutes
Cooking: 2 hours
1 (6 1/2- to 7-pound) 33%-less-sodium smoked, fully cooked ham half
1/2 cup mango chutney
2 tablespoons honey mustard
Note: Mango chutney can be found in the jams and jellies section of the
supermarket.
Directions:
Preheat oven to 325°.
Place ham on a broiler pan; insert meat thermometer into thickest
portion of ham; cover with foil. Bake at 325° for 90 minutes.
Combine chutney and mustard in a small bowl. Remove ham from oven; brush
chutney over ham. Bake ham, uncovered, an additional 30 minutes or until
thermometer registers 140°. Place ham on a platter; let stand 5 minutes
before slicing.
Serving size: 3 ounces ham.
Per serving: Calories 134 (34% from fat); Fat 4.9g
(sat 1.6g, mono 2.3g, poly 0.6g); Protein 17.9g; Carbohydrate 3.7g;
Fiber 0.1g; Cholesterol 45mg; Iron 1.3mg; Sodium 828mg; Calcium 9mg
Green Beans Dijon
Serves 12
Preparation: 5 minutes
Cooking: 10 minutes
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups (1-inch) cut green beans (about 1 1/2 pounds)
Directions:
Combine first 3 ingredients in a bowl.
Place beans in a 2-quart casserole dish. Cover with lid; microwave on
high 6 to 8 minutes.
Uncover; stir in mustard mixture; toss well to coat. Cover and microwave
on high 2 minutes.
Serving size: 1/2 cup beans.
Per serving: Calories 20 (11% from fat); Fat 0.3g
(sat 0.0g, mono 0.1g, poly 0.1g); Protein 1.2g; Carbohydrate 4.2g; Fiber
1.9g; Cholesterol 0mg; Iron 0.7mg; Sodium 164mg; Calcium 24mg
Oven-Roasted Sweet Potatoes
Serves 12
Preparation: 20 minutes
Cooking: 70 minutes
7 cups (1-inch) cubed peeled sweet potatoes (about 2 pounds)
Cooking spray
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 cups coarsely chopped onion
1 tablespoon butter, melted
Directions:
Preheat oven to 325°.
Place sweet potatoes in a shallow roasting pan coated with cooking
spray. Drizzle with oil.
Sprinkle with salt and pepper; toss to coat. Bake at 325° for 30
minutes. Add onion; stir well. Bake an additional 30 minutes; remove
from oven.
Preheat broiler.
Drizzle sweet potato mixture with butter; stir to coat. Broil 10 minutes
or until browned.
Serving size: 1/2 cup.
Per serving: Calories 120 (18% from fat); Fat 2.4g
(sat 0.8g, mono 1.1g, poly 0.3g); Protein 1.9g; Carbohydrate 23.5g;
Fiber 3.3g; Cholesterol 3mg; Iron 0.6mg; Sodium 168mg; Calcium 29mg
Caramel Apple Pie
Make this pie the day before
and let it stand overnight to set.
Serves 10
Preparation: 30 minutes
Cooking: 50 minutes
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup granulated sugar
3 tablespoons cornstarch
2 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
8 cups sliced, peeled Granny Smith apples (about 2 1/2 pounds)
1/3 cup fat-free caramel sundae syrup
1/4 cup all-purpose flour
1/4 cup packed brown sugar
8 teaspoons chilled butter, cut into small pieces
2 tablespoons regular oats
Directions:
Preheat oven to 375°.
Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough
with a piece of foil and arrange pie weights or dried beans on foil.
Bake at 375° for 15 minutes. Remove pie weights and foil. Cool on a wire
rack.
Combine granulated sugar, cornstarch, 2 teaspoons cinnamon, salt and
nutmeg in a bowl; sprinkle over apples. Toss gently. Stir in caramel.
Spoon apple mixture into prepared crust. Combine 1/2 teaspoon cinnamon,
flour, and brown sugar in a bowl; cut in butter with a pastry blender or
2 knives until mixture resembles coarse meal. Stir in oats.
Sprinkle oat mixture evenly over apple mixture. Bake at 375° for 40
minutes. Shield edges of crust with foil. Bake an additional 10 minutes
or until golden. Cool on a wire rack.
Serving size: 1 slice.
Per serving: Calories 276 (29% from fat); Fat 9g
(sat 4.4g, mono 1.0g, poly 0.2g); Protein 0.8g; Carbohydrate 49.3g;
Fiber 2.2g; Cholesterol 12mg; Iron 0.4mg; Sodium 209mg; Calcium 20mg
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