Thursday, November 26, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Thanksgiving Dinner: Roasted Rosemary Turkey

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  • 6
  • Nutrition

12-14 Lb Turkey, thawed

4 Tbsp Extra Virgin Olive Oil

1 Cup White Wine (cooking wine can be used)

3 Tbsp Garlic, minced

3-4 Sprigs Fresh Rosemary

½ cup Fresh Basil

1 tsp Salt

1 tsp Ground Black Pepper

12-14 Lb Turkey, thawed

4 Tbsp Extra Virgin Olive Oil

1 Cup White Wine (cooking wine can be used)

3 Tbsp Garlic, minced

3-4 Sprigs Fresh Rosemary

½ cup Fresh Basil

1 tsp Salt

1 tsp Ground Black Pepper



12-14 Lb Turkey, thawed

4 Tbsp Extra Virgin Olive Oil

1 Cup White Wine (cooking wine can be used)

3 Tbsp Garlic, minced

3-4 Sprigs Fresh Rosemary

½ cup Fresh Basil

1 tsp Salt

1 tsp Ground Black Pepper



Directions

1. Preheat oven to 325 degrees.

2. Remove fully defrosted turkey from wrapper and then remove giblets and neck from cavity. Rinse and pat dry turkey and rub down with olive oil.

3. Mix together all other ingredients and pour into roasting pan. Place turkey on rack in roasting pan, breast side up, and tuck wings under the turkey.

4. Bake turkey for 3-3 ½ hours. Meat thermometer should reach 175-180 degrees when inserted into thigh.

5. After 2 hours, cover turkey loosely to avoid over browning.

6. Once cooked through, removed from oven and let rest 10-15 minutes before carving.

Cranberry Orange Sauce w/Walnuts

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  • Nutrition

1/3 (12 oz) Bag Fresh or Frozen Cranberries

1/8 Cup Fresh Orange Juice

1/3 Cup Honey

1/8 Cup Cinnamon

1/8 Cup Nutmeg

Zest from 1 Orange

1 1/3 Tbsp Water

1/8 Cup Walnuts, toasted

2/3 (12 oz) Bag Fresh or Frozen Cranberries

1/3 Cup Fresh Orange Juice

2/3 Cup Honey

1/8 Cup Cinnamon

1/8 Cup Nutmeg

Zest from 1 Orange

2 2/3 Tbsp Water

1/3 Cup Walnuts, toasted

1 (12 oz) Bag Fresh or Frozen Cranberries

½ Cup Fresh Orange Juice

1 Cup Honey

¼ Cup Cinnamon

¼ Cup Nutmeg

Zest from 1 Orange

4 Tbsp Water

½ Cup Walnuts, toasted



Directions

1. Preheat oven to 400 degrees.

2. On a pan, toast walnuts for 5 minutes, watching closely so they don’t burn.

3. In a pot, mix and heat all other ingredients on medium to medium high heat.

4. Bring to a simmer and reduce heat to medium, stirring frequently. Continue simmering until cranberries cook down and mixture begins to thicken, approx. 5-10 minutes.

5. Remove from heat, put into serving dish and top w/toasted walnuts.

Roasted Sweet Potatoes and Brussel Sprouts w/Goat Cheese and Balsamic Reduction

  • 2
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  • Nutrition

1 Small Sweet Potato, cut into chunks

1/2 Lb Fresh Brussel Sprouts, halved

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

2 oz Goat Cheese, crumbled

2 Small Sweet Potatoes, cut into chunks

1 Lb Fresh Brussel Sprouts, halved

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

4 oz Goat Cheese, crumbled

3 Small Sweet Potatoes, cut into chunks

1 1/2 Lb Fresh Brussel Sprouts, halved

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

6 oz Goat Cheese, crumbled

Directions

1. Preheat oven to 400 degrees and line a sheet pan with foil.

2. Cut sweet potatoes into chunks and half Brussel sprouts. Toss both in olive oil and salt and pepper to taste.

3. Roast in oven for 25-30 minutes.

4. Toss in goat cheese.

5. Drizzle w/balsamic reduction.

Balsamic Reduction

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  • Nutrition

1/2 Cup Balsamic Vinegar

1/2 Tbsp Honey

1 Cup Balsamic Vinegar

1 Tbsp Honey



1 1/2 Cups Balsamic Vinegar

1 1/2 Tbsp Honey

 

Directions

1. Bring vinegar to a simmer on medium to medium high heat. Reduce heat, but continue simmering and stirring occasionally until vinegar is reduced by 1/2 and slightly thickened, about 5-10 minutes.

2. Once reduced, removed from heat, stir in honey and allow to cool.

3. Drizzle onto sweet potatoes and Brussel sprouts.

Paleo Squash Casserole

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  • Nutrition

2 Cups Yellow Squash, sliced

1 Egg, lightly beaten

1/3 Onion, chopped

1/3 tsp Poultry Seasoning

1/3 Cup Almond Flour

1/3 Cup Almond Milk

4 Cups Yellow Squash, sliced

1 Egg, lightly beaten

2/3 Onion, chopped

2/3 tsp Poultry Seasoning

2/3 Cup Almond Flour

2/3 Cup Almond Milk

 

6 Cups Yellow Squash, sliced

2 Eggs, lightly beaten

1 Onion, chopped

1 tsp Poultry Seasoning

1 Cup Almond Flour

1 Cup Almond Milk



Directions

1. Preheat Oven to 400 degrees.

2. Lightly spray baking dish with cooking spray and place squash slices and onion in dish.

3. In a bowl, whisk together all other ingredients and pour over squash.

4. Bake for 30-35 minutes.



Cinnamon Apples

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  • Nutrition

1 Gala or Honeycrisp Apples, sliced

1/4 tsp Ground Cinnamon

1/4 Cup Golden Raisins

Cooking Spray

2 Gala or Honeycrisp Apples, sliced

½ tsp Ground Cinnamon

½ Cup Golden Raisins

Cooking Spray

 

3 Gala or Honeycrisp Apples, sliced

3/4 tsp Ground Cinnamon

3/4 Cup Golden Raisins

Cooking Spray

 

Directions

1. Lightly spray baking dish with cooking spray.

2. Sprinkle apples with cinnamon and toss.

3. Toss in golden raisins.

4. Bake for 30 minutes.

 


Snack: Cranberry Smoothie

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  • Nutrition

2 Cups Fresh or Frozen Cranberries

1 Cup Fresh or Frozen Blueberries

1 Cup Unsweetened Almond Milk

1 Cup Whole Whole Milk Greek Yogurt

1 Banana

2 tsp Honey

4 Cups Fresh or Frozen Cranberries

2 Cups Fresh or Frozen Blueberries

2 Cups Unsweetened Almond Milk

2 Cups Whole Whole Milk Greek Yogurt

2 Bananas

4 tsp Honey

 

6 Cups Fresh or Frozen Cranberries

3 Cups Fresh or Frozen Blueberries

3 Cups Unsweetened Almond Milk

3 Cups Whole Whole Milk Greek Yogurt

3 Bananas

6 tsp Honey

Directions

1. Put all ingredients into blender and blend to smoothie consistency.