Recipes

Thanksgiving Dinner Recipes From Cheryl Bell

If you're looking to add a bit of a twist to the traditional Thanksgiving dinner, Meijer's Healthy Living advisor Cheryl Bell has some tasty recipes for you to try:

Herb Crusted Turkey

Turkey provides protein, niacin, iron, selenium, zinc, vitamins B6 and B12.

Benefits - Improved immune system function and lowers risk of certain cancers and heart disease; preserves muscles, organs, skin and hair.

Serves 12

10-12 lb turkey
salt and pepper
1 medium onion, cut into wedges
3 sprigs fresh oregano
3 sprigs fresh sage
¼ cup honey
4 firm, ripe medium pears, halved and cored
2 Tbsp olive oil

Note: remember that you may use dried seasonings, just use 1/3 of the quantity of the fresh amounts

1. Preheat oven to 325º F. Season cavity of turkey with salt and pepper. Sprinkle onion, oregano sprigs, and sage sprigs in cavity of bird. If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie drumsticks securely to tail. Pull turkey neck skin to back; fasten with a short, wooden skewer. Twist wing tips under back. Place bird, breast side up, on a broiler pan or wire rack of roasting pan.

2. Roast turkey until thermometer inserted into in center of one of the inside thigh muscles registers 150º F, approximately 2 hours 15 minutes. Brush turkey with honey and periodically baste turkey with pan juices.

3. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears in bottom of pan around turkey; brush pears with oil. Continue to roast until thermometer registers 180º F, approximately 30-45 minutes more.

4. Remove turkey from oven. Remove onion and herbs from cavity, if desired. Cover; let stand 15-20 minutes.

Nutrition Information per serving:

Calories: 235
Total fat: 5 g
Carbohydrate: 17 g
Fiber: 2 g

Stuffing with Fresh Apples and Raisins
 
Prepare one box of Chicken Stove Top Stuffing with 1½ cups apple cider, ½ cup chopped apples, and 3 Tbsp raisins.

Creamy Pumpkin Soup

High in flavor and low in fat, this soup adds a powerful punch of vitamin A from the colorful pumpkin. Pumpkin also provides fiber, potassium, magnesium, carotenes, pantothenic acid (vit. B5), vitamins C and E.

Benefits - May protect skin and counteract aging, promotes eye health, and fights cancers and heart disease.

Serves 5

2 Tbsp olive oil
1 small onion, chopped
1 Tbsp finely chopped garlic
2 tsp brown sugar, packed
1 14.5 oz can chicken or vegetable broth
½ cup water
½ tsp salt (optional)
¼ tsp ground black pepper
1 15 oz can 100% pure pumpkin
1 12 oz can fat free evaporated milk
1 tsp ground cinnamon

1. Add olive oil to a large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes.

2. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

3. Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.


Maple-Granola Sweet Potatoes

Sweet potatoes provide vitamin A and combined with the granola topping you get 3 grams of fiber per serving in this deliciously sweet side dish.

Makes 10 servings

1 40 oz can cut sweet potatoes
½ cup real maple syrup
4 Tbsp butter
1 tsp cinnamon
1 cup low-sugar granola

1. Drain sweet potatoes and place in a work bowl or food processor.

2. Place maple syrup, butter, and cinnamon in a microwave safe bowl. Cover bowl with a paper towel and microwave mixture for 90 seconds. Pour over potatoes and process in food processor or mash until potatoes are smooth.

3. Spread the sweet potato mixture in a 1½ qt microwave-safe casserole dish. Sprinkle the granola over the top. Microwave on high until heated through; about 3 minutes.

Nutrition Information per serving:

Calories: 160
Total fat: 5 g
Carbohydrate: 25 g
Fiber: 3 g

Apricot Rosemary Roasted Parsnips and Carrots

Flavors combine to make this vegetable side dish a sure winner both on nutrition and taste. Antioxidants from the vegetable protect against disease along with 7 grams of fiber.

Makes 10 servings

3 Tbsp butter or margarine, softened
3 Tbsp apricot preserves
1 tsp crushed rosemary
2 lb carrots, peeled and cut into 2-inch pieces
2 lb parsnips, peeled and cut into 2-inch pieces
½ tsp salt
¼ tsp coarse grind black pepper

1. Process butter, apricot preserves and rosemary in a food processor until smooth, stopping to scrape sides.

2. Toss together carrots, parsnips, salt, pepper and 3 tablespoons apricot mixture. Place on aluminum foil-lined 15x10-inch jellyroll pan coated with nonstick cooking spray.

3. Bake at 425º F for 20 minutes; stir and bake 20 more minutes or until tender. Remove from oven and toss with remaining apricot mixture.

Nutrition Information per serving:

Calories: 164
Total fat: 4 g
Carbohydrate: 30 g
Fiber: 7 g