I made this recently and I just loved how the house smelled like turkey. Reminded me of Thankksgiving. And this recipe is just perfect for a person who doesn't like dark meat. :-)
Roast Turkey Breast with Garlic and Herbs
Serves: 12
Points: 3
Ingredients
4 garlic cloves, minced
2 tbsp chopped fresh sage
2 tbsp chopped fresh oregano
1 tbsp extra olive oil
2 tsp grated lemon zest
1 tsp salt
1/2 tsp freshly ground pepper
1 (4.5 - 5 pound) bone in turkey breast
Instructions
1) Preheat the oven to 400 degrees. Spray the rack of a roasting pan with olive oil nonstick spray and place it in the pan.
2) Combine the garlic, sage, oregano, oil, lemon zest, salt, and pepper in a small bowl. Stir until the consistency of a paste. Carefully lift the skin from the turkey and rub the garlic-herb paste evenly under the skin. Place the turkey, skin side up, on the rack in the pan.
3) Roast the turkey 10 minutes. Reduce the oven temperature to 325 degrees and roast until and instant-read thermometer inserted in the center of the breast registers 170 degrees, about 1 hour 40 minutes.
4) Transfer the turkey to a large cutting board; let stand 10 minutes before carving. Remove the skin before eating.
Sunday, September 26, 2010
Dolmades
This recipe was a lot of work. But there is a lot of payoff in the end. You get 24 out of one recipe so you can use these as a meal and serve with some salad or a 0 point veggie, or you can put them out for appetizers at a party! Hubby really loved these and he couldn't get enough! Oh, and I totally loved the stuffing for these and can see it being put to use in different ways.
Dolmades
Serves: 6 (4 dolmades per serving)
Points: 3
Ingredients
1 (14.5 oz) can whole tomatoes
3/4 cup bulgur
2 tsp cumin seeds, crushed
1 large onion, chopped
2 garlic cloves, minced
1/2 pound lean ground beef (5% or less fat - I used 7%, its all I could find)
3/4 tsp ground allspice
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground pepper
24 bottled grape leaves rinsed and drained (you can find these in the aisle with the canned olives at least that's where I found them)
1 cup boiling water
6 lemon wedges
Instructions
1) Place a strainer over a 2 cup measuring cup and drain the tomatoes, reserving the liquid. Chop the tomatoes and transfer to a large bowl.
2) Add enough water to the tomato liquid to make 2 cups, pour into a medium saucepan and bring to a simmer. Add the bulgur and cumin; cook, covered, until the liquid is absorbed, 18-20 minutes. Add to the tomatoes.
3) Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the beef and allspice; cook, stirring frequently to break up the beef, until it is no longer pink, about 6 minutes. Add the beef mixture, parsley, lemon juice, salt and pepper to the bulger mixture and stir to combine.
4) Place the grape leaves in a pie plate, cover with the boiling water, then drain. Place a grape leaf, shiny-side down, on a cutting board, and trim off the stem. Spoon a scant 1/4 cup of the bulgur mixture down the center lower third of the leaf. Rollup and tuck in the ends. Repeat with the remaining grape leaves and bulgur mixture to make a total of 24 dolmades. Place a steamer basket in a saucepan and arrange the rolled leaves, seam-side down, in the basket. Add 1/2 cup water to the saucepan and steam, covered, until the dolmades are heated through, about 20 minutes. Serve with the lemon wedges.
Dolmades
Serves: 6 (4 dolmades per serving)
Points: 3
Ingredients
1 (14.5 oz) can whole tomatoes
3/4 cup bulgur
2 tsp cumin seeds, crushed
1 large onion, chopped
2 garlic cloves, minced
1/2 pound lean ground beef (5% or less fat - I used 7%, its all I could find)
3/4 tsp ground allspice
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground pepper
24 bottled grape leaves rinsed and drained (you can find these in the aisle with the canned olives at least that's where I found them)
1 cup boiling water
6 lemon wedges
Instructions
1) Place a strainer over a 2 cup measuring cup and drain the tomatoes, reserving the liquid. Chop the tomatoes and transfer to a large bowl.
2) Add enough water to the tomato liquid to make 2 cups, pour into a medium saucepan and bring to a simmer. Add the bulgur and cumin; cook, covered, until the liquid is absorbed, 18-20 minutes. Add to the tomatoes.
3) Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the beef and allspice; cook, stirring frequently to break up the beef, until it is no longer pink, about 6 minutes. Add the beef mixture, parsley, lemon juice, salt and pepper to the bulger mixture and stir to combine.
4) Place the grape leaves in a pie plate, cover with the boiling water, then drain. Place a grape leaf, shiny-side down, on a cutting board, and trim off the stem. Spoon a scant 1/4 cup of the bulgur mixture down the center lower third of the leaf. Rollup and tuck in the ends. Repeat with the remaining grape leaves and bulgur mixture to make a total of 24 dolmades. Place a steamer basket in a saucepan and arrange the rolled leaves, seam-side down, in the basket. Add 1/2 cup water to the saucepan and steam, covered, until the dolmades are heated through, about 20 minutes. Serve with the lemon wedges.
Crab & Corn Pasta
I know its been a while since I posted a recipe. That's what happens when you fall off the "eating right" wagon. But, I am now back on track and have loads of recipes to share. Not sure if I will be able to post them all today, but I hope to get a few up here for your enjoyment.
The first, Crab & Corn Pasta. I got this off of the WW website and it was delish AND easy (my kind of meal)! My only complaint is that it was a bit to oniony for my tastes. So, next time, I plan on cutting back on the onion and maybe letting them cook a little longer so they get a little sweeter.
Crab & Corn Pasta
Serves: 4
Points: 8
Ingredients:
6 oz uncooked penne
1 Tbsp vegetable oil
1 medium sweet red pepper(s), seeded and thinly sliced
2 medium onion(s), sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
10 oz frozen corn kernels, thawed
6 oz canned crabmeat, drained
1 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp grated Parmesan cheese
2 Tbsp parsley, chopped
Instructions:
1.) Cook the penne according to package directions; drain and keep warm.
2.) In a large nonstick saucepan, heat the oil. Sauté bell pepper and onions until softened, about 5 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually stir in milk; bring to a boil and cook, stirring constantly, 1-2 minutes. Stir in corn, crabmeat, basil, salt and pepper. Remove from the heat; stir in penne. Reheat 2-3 minutes and serve, sprinkled with cheese and parsley.
The first, Crab & Corn Pasta. I got this off of the WW website and it was delish AND easy (my kind of meal)! My only complaint is that it was a bit to oniony for my tastes. So, next time, I plan on cutting back on the onion and maybe letting them cook a little longer so they get a little sweeter.
Crab & Corn Pasta
Serves: 4
Points: 8
Ingredients:
6 oz uncooked penne
1 Tbsp vegetable oil
1 medium sweet red pepper(s), seeded and thinly sliced
2 medium onion(s), sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
10 oz frozen corn kernels, thawed
6 oz canned crabmeat, drained
1 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp grated Parmesan cheese
2 Tbsp parsley, chopped
Instructions:
1.) Cook the penne according to package directions; drain and keep warm.
2.) In a large nonstick saucepan, heat the oil. Sauté bell pepper and onions until softened, about 5 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually stir in milk; bring to a boil and cook, stirring constantly, 1-2 minutes. Stir in corn, crabmeat, basil, salt and pepper. Remove from the heat; stir in penne. Reheat 2-3 minutes and serve, sprinkled with cheese and parsley.
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