Oven Roasted Turkey

Family Meals Matter: Family diner fare

Diners are known for serving calorie-packed comfort food that is delicious, but not always nutritious. This week we're featuring recipes that offer a healthier, more sophisticated take on American diner food. What better place is there to serve comfort food than right at home? For an even better experience, get the whole family involved in preparing the meal.</p><p> Start your own family diner at home with Healthy Turkey Reubens, Sweet Potato Fries and Roasted Bananas with Chocolate Yogurt Cream for dessert. Serve healthy family diner fare all week long with recipes like Sophisticated Grilled Cheese, Okra Succotash, South Beach Milkshakes and Healthy Peach Cobbler.</p><p> Be sure to follow @MealsMatter on Twitter and register at MealsMatter.org to add these and other recipes to a personalized family meal plan and shopping list.</p><p> "Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at the free family nutrition and meal-planning website, Meals Matter (www.MealsMatter.org), operated by registered dietitians and moms with Dairy Council of California.</p><p> SHOPPING LIST (Includes ingredients to make at least four servings of each Featured Family Meal recipe)</p><p> HEALTHY TURKEY REUBENS</p><p> One-quarter cup fat-free Thousand Island salad dressing</p><p> 8 slices dark rye or pumpernickel bread</p><p> 8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken</p><p> One-half cup sauerkraut, rinsed and well drained</p><p> 4 slices low-fat Swiss cheese</p><p> Vegetable oil spray</p><p> SWEET POTATO FRIES</p><p> 3 medium sweet potatoes cut into fries</p><p> 1 tablespoon canola oil</p><p> 1 tablespoons chili powder</p><p> One-half teaspoon cinnamon</p><p> One-quarter teaspoon sea salt</p><p> ROASTED BANANAS WITH CHOCOLATE YOGURT CREAM</p><p> 1 1/2 cups low-fat vanilla yogurt</p><p> 4 bananas, cut in half crosswise then lengthwise</p><p> 3 tablespoons dark brown sugar</p><p> One-half teaspoon ground cinnamon</p><p> 1 tablespoon dark rum or lemon juice</p><p> 1 tablespoon cold butter, cut into small pieces</p><p> One-half cup whipping cream</p><p> 2 tablespoons unsweetened cocoa powder</p><p> 1 tablespoon confectioners' sugar</p><p> FEATURED FAMILY MEALS</p><p> Healthy Turkey Ruebens</p><p> http://www.MealsMatter.org/recipes-meals/recipe/7932</p><p> 1/4 cup nonfat Thousand Island salad dressing</p><p> 8 slices dark rye or pumpernickel bread</p><p> 8 oz. thinly sliced low-fat low-sodium cooked turkey or chicken</p><p> 1/2 cup sauerkraut, rinsed and well drained</p><p> 4 slices low-fat Swiss cheese (11/2 oz)</p><p> Vegetable oil spray</p><p> Spread salad dressing on one side of each slice of bread. Top 4 slices of bread with turkey or chicken, sauerkraut and cheese. Top with remaining bread slices, dressing side down.</p><p> Spray a large skillet with vegetable oil. Cook 2 sandwiches over medium heat for 4 to 6 minutes, or until bread toasts and cheese melts, turning once.</p><p> Repeat with remaining sandwiches.</p><p> Sweet Potato Fries</p><p> http://www.MealsMatter.org/recipes-meals/recipe/63305</p><p> 3 medium sweet potatoes cut into fries</p><p> 1 tablespoon canola oil</p><p> 1 tablespoon chili powder</p><p> 1/2 teaspoon cinnamon</p><p> 1/4 teaspoon sea salt</p><p> Preheat oven to 425 degrees. In a mixing bowl, combine sweet potatoes, oil, spices and salt. Mix together until fries are evenly coated.</p><p> Spread fries out in a single layer on a rimmed baking sheet.</p><p> Bake for 20 minutes or until crispy on 1 side. Turn fries and cook for another 20 minutes or until golden brown.</p><p> Cook's notes: To reduce the sodium in this side dish, omit the added sea salt.</p><p> Roasted Bananas with Chocolate Yogurt Cream</p><p> http://www.MealsMatter.org/recipes-meals/recipe/35225</p><p> 1 1/2 cups low-fat vanilla yogurt</p><p> 4 bananas, cut in half crosswise then lengthwise</p><p> 3 tablespoons dark brown sugar</p><p> 1/2 teaspoon ground cinnamon</p><p> 1 tablespoon dark rum or lemon juice</p><p> 1 tablespoon cold butter, cut into small pieces</p><p> 1/2 cup whipping cream</p><p> 2 tablespoons unsweetened cocoa powder</p><p> 1 tablespoon confectioners' sugar</p><p> 1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours.</p><p> 2. About 20 minutes before serving, position rack in top third of oven; preheat to 425F. Coat a baking sheet with cooking spray.</p><p> 3. Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes.</p><p> 4. Meanwhile, beat cream, cocoa and confectioners' sugar in a large bowl with an electric mixer, scraping down the sides of the bowl once or twice, until soft peaks form. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.</p><p> Cook's notes: Make ahead tip: The yogurt can be drained overnight.</p><p> Other Featured Recipes</p><p> Sophisticated Grilled Cheese</p><p> http://www.MealsMatter.org/recipes-meals/recipe/29194</p><p> 1/4 cup butter or margarine, softened</p><p> 8 slices Italian bread</p><p> 1 cup shredded mozzarella cheese</p><p> 1/2 cup Gruyere cheese, coarsely grated</p><p> 8 slices tomato</p><p> 1 teaspoon clove garlic, minced</p><p> 1 teaspoon dried oregano</p><p> 1 teaspoon dried basil</p><p> Mix to combine softened butter and garlic. Spread butter mixture on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.</p><p> Cook's notes: To reduce the calories and fat in this recipe, substitute non-stick cooking spray for butter and use reduced-fat or part-skim mozzarella and Gruyere cheese.</p><p> Okra Succotash</p><p> http://www.MealsMatter.org/recipes-meals/recipe/37636</p><p> 3 cups okra, sliced</p><p> 1 can (16 ounces) corn</p><p> 1 can (14 ounces) stewed tomatoes</p><p> One-half cup onions, chopped</p><p> Rinse okra under running water.</p><p> Combine ingredients in a large skillet. Cover and simmer for 15 minutes. Season to taste.</p><p> South Beach Milkshakes</p><p> http://www.MealsMatter.org/recipes-meals/recipe/74759</p><p> 16 -24 ice cubes</p><p> 4 cups fat-free milk</p><p> 4 tablespoon vanilla extract</p><p> 4 teaspoon sugar substitute</p><p> 1 teaspoon cocoa (optional)</p><p> 1 teaspoon cinnamon (optional)</p><p> Add all ingredients to blender. Blend, pour into four glasses and enjoy!</p><p> Cook's notes: Try a variation with cinnamon instead of cocoa, or cocoa and banana or mint extract.</p><p> Healthy Peach Cobbler</p><p> http://www.mealsmatter.org/recipes-meals/recipe/56011</p><p> 6 medium peaches, sliced</p><p> 6 1/3 tablespoons sugar</p><p> 1 tablespoon cornstarch</p><p> 1 teaspoon fresh lemon juice</p><p> 1/2 teaspoon ground cinnamon</p><p> 1 cup all-purpose flour</p><p> 1 1/2 teaspoons baking powder</p><p> 1/2 teaspoon table salt</p><p> 3 tablespoons reduced-calorie margarine</p><p> 1/2 cup nonfat milk</p><p> Preheat oven to 375 degrees Fahrenheit.</p><p> In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.</p><p> Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer mixture to an 8-inch square baking pan.</p><p> To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened. Drop 8 tablespoons of topping mixture onto peach mixture.</p><p> Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.</p><p> For more healthy meal planning made simple, go to www.mealsmatter.

Maple Roasted Turkey & Gravy : Not a Chef?

2 Tablespoons apple brandy (optional)

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter or margarine and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

Preheat oven to 375°F (190°C). Place oven rack in the lowest third of oven.

Wash and dry turkey. Place turkey in a large roasting pan. Slide hand under skin of the breast to loosen breast skin. Rub 1/2 cup of the maple butter mix under the skin of the breast. If planning on stuffing turkey do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string tie legs of turkey together loosely.

Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan. If desired the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.

Roast turkey at 375°F (190°C) for 30 minutes. Reduce oven temperature to 350°F (175°C), and cover turkey loosely with foil (shiny side towards turkey). Continue to roast until very tender, basting occasionally with pan juices. About 3 to 4 hours unstuffed, 4 to 5 hours stuffed. Pierce the leg joint with a fork, if the juices run clear or faintly pink then the turkey is done. Transfer turkey to a platter and cove with foil. Reserve pan mixture for gravy.

To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil.

Mix 3 tablespoons of the reserved maple butter mixture with the flour in a small bowl to form a paste. Whisk baste into broth mixture. Add the chopped fresh thyme and bay leaf. Boil until reduced and thickened slightly, whisking occasionally.

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