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 Burgundy Turkey Breast Roast
Ingredients:
1-1/2 lb. Honeysuckle White Turkey Breast Roast
2 c. pearl onions
4 medium carrots, cut into 1 inch chunks
1 can beef broth
1/2 c. Burgundy wine
2 cloves garlic, minced
1 bay leaf
1/2 tsp. thyme
Gravy:
1/4 c. Burgundy wine
2 Tbsp. white flour
Instructions:
Preheat oven to 350° F. Place turkey, skin side up, in 3 qt. casserole. Add remaining ingredients around turkey, except for the wine and flour for the gravy. Bake for 1-1/2 hours or until roast reaches an internal temperature of 170° F. as indicated on the meat thermometer. Place turkey and vegetables on platter, reserving the liquid in the casserole, and cover the meat while you make the gravy.
To make gravy:
Combine wine and flour and add to the reserved liquid. Cook and stir over medium heat until mixture thickens and boils.
Herbed Rice Pilaf
Ingredients:
2 c. uncooked long grain rice
1 c. chopped celery
3/4 c. sliced mushrooms
1-1/2 Tbsp. extra virgin olive oil
4 c. chicken broth
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. oregano
1 tsp. thyme
Instructions:
In a skillet over medium heat, sauté rice and celery in the olive oil, adding the mushrooms just before the celery becomes tender. The rice should be slightly browned. Spray a 2 qt. casserole with nonstick cooking spray, and spoon in the contents of the skillet. Combine all remaining ingredients and pour over the rice mixture. Cover and bake at 325° F. for 50 minutes or until the rice is done
Reduced-Fat Chocolate Marble Cheesecake
Ingredients:
3 - 8 oz. packages low fat cream cheese (Neufchatel)
1 c. sugar, divided
1/2 c. nonfat sour cream
2-1/2 tsp. vanilla extract, divided
3 Tbsp. all purpose flour
3 eggs
1/4 c. baking cocoa
1 Tbsp. vegetable oil
1 ready-made graham cracker pie crust
Instructions:
Preheat oven to 450° F. Beat until well blended: cream cheese, 3/4 c. sugar, sour cream and 2 tsp. vanilla. Gradually add flour, beating just until blended. Beat in eggs. Stir cocoa and remaining 1/4 c. sugar in a medium bowl. Add oil, remaining 1/2 tsp. vanilla and 1-1/2 c. cream cheese mixture, stirring well. Spoon plain and chocolate alternately over crust. With knife, cut through cheese mixtures to marbleize. Bake for 10 minutes. Reduce oven temperature to 250° F and continue baking for 30 minutes more. Turn off oven, and without opening the oven door, leave the cheesecake in the oven for 30 minutes. Remove to a wire rack; cool. Refrigerate several hours before serving.
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