Thursday, November 24, 2016

Happy Thanksgiving !

Happy Thanksgiving !
WOW another year has flown by and today is a day we give thanks for all the amazing blessings we have. Take some time today to spend the day with loved ones, cherish the moments you have to laugh and reflect on the past year with grace and humility.
Aside from being thankful for all the things in your life, trying to maintain sane through the holiday's comes as a challenge in it's own. Staying on track and learning how you can easily eat your thanksgiving meal(s) without sacrificing your hard work is where I will come into place to help you! Not sure what to do with the leftover turkey? Try these easy meals that make the most of your leftover holiday dishes!
Here's a great side dish for you to try: Roasted Brussels Sprouts with Chestnuts
Ingredients
Olive oil cooking spray
2 lb. Brussels sprouts, trimmed and halved lengthwise
2 Tbsp. extra-virgin olive oil
2 tsp. apple cider vinegar
¾ tsp. sea salt
Fresh ground black pepper to taste
1 cup jarred or vacuum-packed roasted chestnuts, chopped
Instructions
Preheat oven to 400° F. Coat a large rimmed baking sheet with cooking spray. Add Brussels sprouts, oil, vinegar, salt and pepper.
Toss well to coat, spread evenly on the sheet and bake for 20 minutes, stirring once.
Remove from oven, add chestnuts and toss to distribute evenly throughout. Return to over and bake until Brussels sprouts are tender and golden brown, about 5 to 10 minutes. Serve hot.
Nutrients per ¾ cup serving: 125 calories, 4 g total fat, 1 g fat, 20 g carbs, 4 g sugars, 4 g protein
Golden Beet & Green Bean Salad
Ingredients
12 golden beets, scrubbed well
1 ½ lb. green beans, trimmed
1/3 cup sliced raw unsalted almonds
2 Tbsp. extra-virgin olive oil
2 Tbsp. 100% orange juice
1 Tbsp. white wine vinegar
1 Tbsp. raw honey
½ red onion, thinly sliced into half circles
¼ cup chopped mixed fresh herbs (any combination of parsley, mint, tarragon, thyme, basil or dill)
¼ tsp. sea salt
Fresh ground black pepper to taste
Instructions
Preheat oven to 425° F. Trim all but one inch of stem from each beet. Loosely wrap four beets together in foil, sealing tightly. Repeat with remaining beets to make a total of three foil packets.
Place on a baking sheet, transfer to oven and roast for 1 hour to 1 hour 15 minutes, until beets are tender and easily pierced with a pairing knife. Carefully, open packets and let cool. Trim stems and use your fingers to slip the skin off. Cut beets into six or eight pieces each, depending on the size. Transfer to a large serving bowl and set aside.
Bring a large pot of water to a boil and fill a large bowl with ice water. Add beans to pot and cover; once water returns to a boil, cook for 3 to 4 minutes or until tender-crisp. Drain, then immediately plunge beans into ice water for 10 minutes to prevent them from cooking further. Transfer to paper towel to dry.
Heat a heavy skillet on medium. Add almonds and toast, stirring constantly until light golden brown, about 4 to 5 minutes.
In a small bowl, whisk oil, orange juice, vinegar and honey.
To the bowl with beets add beans, orange juice mixture and onion and mix gently. Fold in almonds and herbs and season with salt and pepper. Serve at room temperature.
Nutrients per 3/4-cup serving: 153 calories, 7 g total fat, 1 g sat. fat, 21 g carbs, 7 g fiber, 14 g sugars, 4 g protein
Fig, Apple & Sage Stuffing
Ingredients
1 24-oz. loaf whole-wheat bread, trimmed of crust and cut into 1/2-inch pieces
1 Tbsp. olive oil
2 to 3 carrots, peeled and finely chopped (about 1 cup)
3 to 4 celery ribs, finely chopped (about 1 cup)
1 large white onion, finely chopped
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. chile powder
1/2 tsp. sea salt
Fresh ground black pepper, to taste
10 to 12 unsweetened dried figs, chopped (about 1 cup)
2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
1 1/2 Tbsp. chopped fresh sage
Instructions
Preheat oven to 350°F. Divide bread among two rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.
Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes.
Stir in thyme, rosemary, chile powder, salt and pepper.
Add figs and apples and stir well to combine.
Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage.
Coat a large baking dish with olive oil cooking spray and add stuffing. Drizzle with an additional 1 to 1 ½ cups of broth (you want a moist not wet consistency), cover with foil and bake at 400°F for 20 minutes. Remove foil and bake until the top is lightly browned, 10 to 15 more minutes.
Nutrients per 1/2-cup serving: 162 calories, 3 g total fat, 0 g sat. fat, 33 g carbs, 5 g fiber, 11 g sugars:, 6 g protein
Rosemary-Roasted Turkey with Porcini Pan Sauce
Ingredients
1/4 cup chopped fresh rosemary
2 Tbsp. olive oil
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. fresh ground black pepper, plus additional to taste
1 10- to 12-lb. turkey (thawed if frozen), neck and giblets removed
3 cups low-sodium chicken broth, divided, plus additional if needed
1/2 oz. dried porcini mushrooms, cut or torn into 1/4-inch pieces
1/4 cup arrowroot powder, dissolved in 1/4 cup cold water
Sea salt, to taste
Instructions
In a medium bowl, combine rosemary, oil, garlic powder, onion powder and 1 tsp. pepper. Place turkey on work surface, gently slip your fingers under the skin and work in herb mixture, distributing evenly over meat. Set turkey aside for an hour at room temperature, or if preparing in advance, overnight in the refrigerator. (NOTE: If turkey is marinating in the refrigerator, remove from fridge about an hour before continuing to Step Two.)
Preheat oven to 400°F. Arrange turkey, breast side up, on a roasting rack set in a roasting pan. Tie legs together (if they aren't already) and tuck in wings. Add about 2 cups broth to roasting pan, enough to fill pan 1/4-inch deep. Loosely cover turkey with foil and roast for 1 hour.
Remove foil and baste turkey with pan juices. Continue roasting uncovered, basting every 20 to 30 minutes, until an internal thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F, about 2 1/4 to 2 3/4 hours total cooking time. (NOTE: If pan gets dry, add water or additional broth to maintain about 1/4 inch of liquid. If any part of the turkey gets
too brown, cover it loosely with foil.)
Meanwhile, in a small saucepan on medium-high, combine remaining 1 cup broth with mushrooms and bring to a boil. Remove from heat and cover; set aside.
Transfer turkey to a cutting board and let rest, loosely covered with foil, for 20 to 30 minutes.
Carefully pour pan drippings from roasting pan into a measuring cup and set aside to let fat separate. Add porcini mixture to roasting pan and place pan on medium heat, straddled over two burners if necessary. Bring to a boil, scraping up any browned bits in the pan with a spoon. Skim and discard fat from pan drippings, add remaining liquid to the roasting pan and return to a boil. Whisk in arrowroot mixture and cook until sauce thickens, 30 to 60 seconds. Add salt and additional pepper and transfer sauce to a gravy boat.
Remove skin and carve turkey. Serve sauce on the side.
Nutrients per serving (4 oz. rosemary-roasted turkey and 1/4 cup sauce): 196 calories, 10 g total fat, 3 g sat. fat, 1 g carbs, 1 g fiber, 1 g sugars, 24 g protein

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