Sage, Rosemary and Thyme Turkey Breast
Created by Chef Edwin Cabrera
Copyright © AdventHealth
DESCRIPTION:
It’s a shame that turkey gets overlooked unless it is a holiday, but fork-for-fork, this noble bird (Benjamin Franklin wanted the turkey, not the eagle, as America’s national symbol) has more taste and texture than your average chicken. Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast (try experimenting with different thyme flavors such as lemon or mint—there are dozens of varieties), and you’ll marvel at the added flavor that comes from the addition (and removal) of the turkey skin during cooking.
PREP INSTRUCTIONS:
Yield: 18 (4 oz.) servings Cooking Time: 45 minutes
Prep Time: 15 minutes Total Time: 60 minutes
RECIPE INGREDIENTS:
5 lb. turkey breast with skin on
1 tablespoon fresh thyme, chopped
1 teaspoon olive oil
2 tablespoons fresh sage, chopped
1 teaspoon lemon zest
2 tablespoons fresh rosemary, chopped
¼ cup lemon juice
1 teaspoon kosher salt
1 tablespoon fresh garlic, minced
¼ teaspoon ground black pepper
INSTRUCTIONS:
Preheat oven to 325˚F.
Remove the skin from the turkey (do not discard). Combine the rest of the ingredients to make a rub.
Rub turkey breast with the fresh herb rub and cover it back with the skin. Place turkey on a roasting rack and roast for about 1 hour or until its temperature reaches 165 degrees. Let it stand 5 to 10 minutes; remove the skin (discard skin to lower the fat consumption). Slice and serve.
NUTRITIONAL DATA:
calories 150.05
fat 2.09g
sat fat 0.62g
cholesterol 66.67mg
sodium 217.98mg
carbohydrates 1.65g
fiber 0.01g
sugars 0.09g
protein 26.74g
Slow Roasted Brussels Sprouts with Sautéed Cabbage, Spinach and Chard
Created by Chef Edwin Cabrera
Copyright © AdventHealth
DESCRIPTION:
If you’ve avoided Brussels sprouts, you probably have not had them roasted. The high heat of a roasting oven turns these little cabbages into one of nature’s great delights: nutty, sweet, with the occasional crunchy browned edge. Matched with the depth of flavor of browned onions and tart cranberries, sprouts are a treat by themselves, but added to the combo of vitamin and mineral-rich greens they become a low calorie delight that is good for you as well.
PREP INSTRUCTIONS:
Yield: 8 (3/4 cup) servings Cooking Time: 40 minutes
Prep Time: 10 minutes Total Time: 50 minutes
RECIPE INGREDIENTS:
3 tablespoons olive oil
2 cups red cabbage, shredded
½ cups red onions, julienned
2 cups power greens (baby spinach, baby red and green Swiss chard, and baby kale)
1 tablespoon fresh garlic, minced
¼ teaspoon salt
4 tablespoons dried cranberries
½ teaspoon kosher salt
¼ cup balsamic vinegar
nonstick cooking spray
12 oz. fresh brussels sprouts
INSTRUCTIONS:
Preheat oven to 350˚F.
Trim and cut the brussels sprouts in half. Coat with nonstick cooking spray and roast 20 to 30 minutes or until golden brown; if you prefer them steamed, place in a steam basket for 6 to 8 minutes. In hot skillet sauté onion in olive oil and add half of the balsamic vinegar to caramelize the onions. Follow with the dried cranberries and roasted brussels sprouts. Add the garlic and sauté to coat. Season with salt and pepper. Fold in the rest of the ingredients and the remaining balsamic vinegar. Sauté until vegetables are wilted but firm.
NUTRITIONAL DATA:
calories 107.78
fat 5.60g
sat fat 0.78g
cholesterol 0mg
sodium 101.29mg
carbohydrates 12.52g
fiber 2.94g
sugars 6.80g
protein 2.12g
Stovetop Cinnamon Cranberry Sauce
Created by Chef Edwin Cabrera
Copyright © AdventHealth
DESCRIPTION:
It might be tempting to buy that perennial can of jellied cranberries—there might be one left over from Thanksgivings past in your cupboard right now—but there’s really no comparison between that and this handmade supper trimming. Just watching the magic as it jells might be enough. And don’t limit its uses to a turkey dinner or leftover sandwich; the tart character of cranberry sauce lends itself to experimentation. Spoon it over yogurt for a morning pick-me-up; mix it into a pound cake recipe; use it as a topping for burgers or waffles or add it to ketchup for a tangy dip for barbecue.
PREP INSTRUCTIONS:
Yield: 14 (3 tablespoon) servings Prep Time: 3 minutes
Cooking Time: 5 minutes Total Time: 8 minutes
RECIPE INGREDIENTS:
1 (12 oz.) bag of fresh cranberries
¾ cup maple syrup
1/3 cup fresh squeezed orange juice
1 teaspoon orange zest
½ cup orange segments
1 cinnamon stick
INSTRUCTIONS:
Combine the cranberries, maple syrup, orange juice and cinnamon stick in a 3-qt. saucepan and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes. Remove from the heat, stir in the zest and the orange segments and let cool to room temperature. The sauce will thicken as it cools.
NUTRITIONAL DATA:
calories 65.19
fat 0.03g
sat fat 0.00g
cholesterol 0mg
sodium 2.18mg
carbohydrates 15.89g
fiber 0.20g
sugars 12.43g
protein 0.11g
Sweet Potato, Sweet Parsnip Mash
Created by Chef Edwin Cabrera
Copyright © AdventHealth
DESCRIPTION:
Unlike its relative, the carrot, parsnips benefit from a long, slow cook to release their inherent sweetness. Joined with sweet potatoes, they become a fragrant side dish that is hard to turn down, while supplying some important health benefits: both vegetables are high in vitamins with good levels of potassium and complex carbohydrates. But it’s the taste that matters, and this simple combination delivers.
PREP INSTRUCTIONS:
Yield: 10 (1/2 cup) servings Cooking Time: 25 minutes
Prep Time: 5 minutes Total Time: 30 minutes
RECIPE INGREDIENTS:
2 lbs. sweet potato, peeled and cut into chunks
1 ½ cups parsnips, peeled and diced
¼ cup nonfat Greek yogurt
¼ teaspoon kosher salt
½ teaspoon ground white pepper
pinch of nutmeg
1 tablespoon parsley, chopped
INSTRUCTIONS:
Follow the prep technique next to each ingredient.
Place potatoes and parsnips in a steam basket. Cover and cook until tender, about 20 to 25 minutes. Transfer to a mixer, incorporate the rest of the ingredients and mash until soft.
NUTRITIONAL DATA:
calories 96.92
fat 0.12g
sat fat 0.03g
cholesterol 0mg
sodium 102.78mg
carbohydrates 22.19g
fiber 3.73g
sugars 4.99g
protein 2.29g
Thyme and Date Stuffing
Created by Chef Edwin Cabrera
Copyright © AdventHealth
DESCRIPTION: You might think of “stuffing” as something that needs a large turkey and a massive family gathering to enjoy. Not so! In fact, a stuffing cooked outside a bird is called dressing, and a delightful dress this is. The combination of sweet apricots and dates, deeply savory garlic, and onions and crunchy and silky textures of breads and nuts will keep even the most distractible guest interested. Preparation is easy— get someone to help chop—and the aroma of fresh herbs will attract attention before the first bite.
PREP INSTRUCTIONS:
Yield: 18 (1/2 cup) servings Cooking Time: 30 minutes
Prep Time: 10 minutes Total Time: 40 minutes
RECIPE INGREDIENTS:
¼ cup olive oil 1 ½ tablespoons fresh sage, chopped
2 ½ cups celery, diced 1 ½ tablespoons fresh thyme, chopped
2 ½ cups yellow onion, diced 1/16 teaspoon ground nutmeg
4 cups mushrooms, sliced 1/16 teaspoon ground cloves
2 teaspoons fresh garlic, minced ½ teaspoon ground black pepper
1 tablespoon dried apricot, chopped 1 to 1 ½ cups low sodium chicken broth
2 tablespoons dates, chopped 18 oz. whole wheat bread cut into cubes
2 tablespoons walnuts, toasted and chopped Nonstick cooking spray
INSTRUCTIONS:
Follow the prep technique next to each ingredient.
Preheat oven to 350˚F
In a medium saucepan combine olive oil, celery, onions, mushrooms, garlic, fresh herbs and broth. Cover and sauté on medium heat just until soft. Combine bread, dried fruit, walnuts and spices with the wet ingredients. Spray a casserole with nonstick cooking spray and add the stuffing mixture. Bake covered for 20 minutes. Uncover and bake 10 more minutes for a crisp crust.
NUTRITIONAL DATA:
calories 135
fat 5g
sat fat .54g
cholesterol .25mg
sodium 127mg
carbohydrates 17g
fiber 3.34g
sugars 4.30g
protein 5g
