Roasted Butternut Squash

Roasted Butternut Squash

***Susan's Note: My family LOVES this recipe. You can eat the squash all by itself and be satisfied. I buy the packaged, already sliced squash at Wegmans, available year round!****

From Woman's Day | December 4, 2007

* Active Time: 3 minutes
* Total Time: 30 minutes

INGREDIENTS

o 2 Tbsp butter
o 2 lbs fresh butternut squash chunks
o 1 1/2 Tbsp sugar
o 1/2 tsp salt
o 1/4 tsp ground cinnamon

PREPARATION

1. Heat oven to 400ºF. You’ll need a rimmed baking pan lined with nonstick foil.

2. Put butter in pan. Place in oven until melted. Remove pan from oven and add remaining ingredients. Toss to coat and spread into an even layer.

3. Roast 25 to 30 minutes, tossing once or twice, until squash is tender. Transfer to serving bowl.

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Roasted Butternut Squash

Photo: Laura Moss

* Nutrition Facts
* Yield 6 servings
* Amount Per Serving
* Calories 115
* Total Fat 4g
* Saturated Fat 3g
* Cholesterol 11mg
* Sodium 241mg
* Total Carbohydrates 21g
* Dietary Fiber 2g
* Protein 2g

Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis

Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis

Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis
Cook Time: 1 hr 15 min

Serves: 8 to 10 servings

Ingredients
* 1 tablespoon butter
* 1 leek, cleaned and sliced
* 1 rib celery, diced
* 2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, creminis, etc.)
* 2 teaspoons herbs de Provence
* 2 tablespoon shallots, chopped
* 1 cup chicken stock
* Salt and freshly ground black pepper
* 2 cups toasted bread crumbs
* 1/2 boneless turkey breast, about 2 1/2 pounds
* Cranberry Coulis, recipe follows

Directions

Preheat oven to 375 degrees F.

Heat a large saute pan, add butter, and add the leeks and celery. Saute for 3 minutes and add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool.

Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butchers' twine.

Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with Cranberry Coulis.
Cranberry Coulis:

* 1 (12 ounce) bag cranberries
* 1 cup sugar
* 1 1/2 cups water
* 1/2 teaspoon ground cloves
* 1 teaspoon ground ginger
* 1/2 teaspoon cinnamon

Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth, season, and reserve.

Kim's Turkey Chili - YUM

Turkey Chili

**Susan's note: This calls for cooked turkey (hello day after Thanksgiving!) but you can just cook up some ground turkey meat and use it.

Ingredients

* 2 cups chopped onion
* 4 garlic cloves, chopped fine
* 1 cup chopped green pepper
* 1/4 cup olive oil
* 2 (35 oz) cans stewed tomatoes, crushed
* 2 (15 oz) cans kidney beans, drained
* 2 Tbsp tomato paste
* 3/4 cup chicken or turkey stock
* 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
* 1 Tbsp ground cumin
* 1 Tbsp dried hot red pepper flakes
* 1 teaspoon dried oregano
* 1 Tbsp salt, plus more if desired to taste
* 1/2 teaspoon black pepper
* 3 to 4 cups of shredded, cooked turkey meat
* Sugar

* Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

Method

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.

Broccoli and Chicken Noodle Soup (Cooking Light)

Broccoli and Chicken Noodle Soup

****SUSAN's Note: Yum!!!!!!!!!!!!!****

f the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time. If you have leftovers, you will want to thin the soup with a little chicken broth or milk to the desired consistency.
Yield

10 servings (serving size: 1 cup)
Ingredients

* Cooking spray
* 2 cups chopped onion
* 1 cup presliced mushrooms
* 1 garlic clove, minced
* 3 tablespoons butter
* 1.1 ounces all-purpose flour (about 1/4 cup)
* 4 cups 1% low-fat milk
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 4 ounces uncooked vermicelli, broken into 2-inch pieces
* 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
* 4 cups (1-inch) cubed cooked chicken breast
* 3 cups small broccoli florets (8 ounces)
* 1 cup half-and-half
* 1 teaspoon freshly ground black pepper
* 3/4 teaspoon salt

Preparation

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Nutritional Information

Calories:
317
Fat:
12.3g (sat 6.8g,mono 2.9g,poly 0.9g)
Protein:
27.5g
Carbohydrate:
23.8g
Fiber:
1.9g
Cholesterol:
74mg
Iron:
1.6mg
Sodium:
723mg
Calcium:
179mg