Rosemary Roasted Turkey
Ingredients: ¾ cup olive oil, 3 tablespoons minced garlic, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh basil, 1 tablespoon Italian seasoning, 1 teaspoon ground black pepper, salt to taste, 1 whole turkey.
Preheat oven to 325F. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. For this low fat diet recipe, remove any large fat deposits off the turkey. Loosen the skin from the breast to the end of the drumstick, being careful not to tear the skin. Spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg.
Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about ¼ inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180F.
Holy Moly Guacamole
Ingredients: 15oz canned early or young peas, drained, ½ cup mashed avocado, ¼ cup fat-free plain Greek yogurt, 4 teaspoon lime juice, ½ teaspoon minced garlic, ¼ teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon ground cumin, 1/8 teaspoon chili powder, 1/3 cup chopped cherry or grape tomatoes, ¼ cup finely chopped onion, chopped fresh cilantro and chopped jarred jalapenos, optional. Serving suggestion: cut veggies.
Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, salt, black pepper, cumin, and chili powder. Continue to mash until blended.
Stir in tomatoes, onion, and some cilantro and/or jalapenos, if using. Season with additional salt and pepper, if desired.
Fresh Broccoli Salad
Ingredients: 1 tablespoon white wine vinegar, 1 lemon, zested, 1 tablespoon freshly squeezed lemon juice, 2 teaspoon Dijon mustard, 1 teaspoon kosher salt, freshly ground black pepper, ¼ cup olive oil, 1 lb. broccoli, rinsed, trimmed and sliced thinly on a mandolin, 6oz cherry or grape tomatoes, halved, 3oz coarsely chopped, toasted pecans or hazelnuts, 2 tablespoon chiffonade fresh basil leaves.
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour. Stir in the tomatoes, hazelnuts and basil. Cover and allow everything to sit at room temperature or in the refrigerator, for another 15 minutes before serving.
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