Healthy Recipes

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• Amish Potato and Bread Filling
• Banana Cream Tart
• Crab Dip
• Cranberry Apple Chutney
• Mushroom Madeira Gravy
• Oven Baked Carrots
• Sesame Broccoli
• Stuffed Turkey Breast

• 3 1/2 cups cubed white bread
• 3/4 cup ready to serve chicken broth, divided
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tsp. dried sage
• 2 large potatoes (about 1 1/2 pounds), peeled and diced
• 1/2 cup fat free (skim) milk
• 1 tsp. butter flavored granules
• Salt and pepper
• 1 (4 ounce) container egg substitute

Preheat oven to 350 degrees. Place bread cubes on a cookie sheet and toast until lightly browned (about 10 minutes), stirring occasionally. Set aside. Place a medium skillet over moderate heat. Add 1/4 cup chicken broth, onion and celery and cook, stirring frequently, for 5 minutes or until tender. Add sage and set aside.

Place potatoes in a medium saucepan. Cover with water. Bring to a boil, reduce heat to low and cook 10 to 12 minutes or until tender. Drain. Let stand, covered, 5 minutes. Combine milk and butter flavored granules and heat just to boiling. Add milk to potatoes and beat with an electric mixer until smooth. Season with salt and pepper to taste.

In a large bowl, combine bread cubes, onion mixture and chicken broth and stir to combine. Add potatoes and egg substitute and mix well. Place mixture in a greased 2 quart casserole. Sprinkle with paprika. Bake at 350 degrees for 30 minutes (add 15 minutes if prepared ahead and refrigerated).

• 1 (7 1/2 ounce) prepared refrigerated pie crust
• 1 (2.9 ounce) package custard dessert mix
• 1 3/4 cups reduced fat (2%) milk
• 1 1/2 large ripe bananas
• 2/3 cup fat free whipped topping

Take prepared pie crust out of the refrigerator and let stand 15 minutes. Roll out pie crust to a 12 inch circle. Fit pie crust into a 9 inch loose bottom tart pan. Trim edges to fit pan. Place a piece of aluminum foil inside tart pan on top of the crust. Cover with a layer of pie weights or dried beans. Bake in a preheated 425 degree oven for 12 minutes. Remove pie weights or beans and return to the oven for two minutes. Remove from the oven and cool throughly on a rack. Prepare custard mix according to package directions using 1 3/4 cups milk. Cool pudding for 15 minutes. Slice bananas into 1/2 inch thick slices. Line bottom of tart shell with bananas, top with pudding mixture. Cover and chill until serving time. Top individual slices with a tablespoon of whipped topping.

Makes 6 servings. Per serving: 240 calories. Fat: 7.4 grams. Sodium: 282 mg. Fiber: 1.1 grams.

• 1 (8 ounce) package fat free cream cheese
• 1/4 cup low fat mayonnaise dressing
• 2 Tbsp. chili sauce
• 1 Tbsp. prepared horseradish
• 1/2 tsp. Worcestershire sauce
• 2 tsp. dried chives
• 1 cup lump crab meat (picked)

In a small bowl, mix together cream cheese and low fat mayonnaise. Add chili sauce, horseradish, Worcestershire sauce and chives. Mix well. Gently stir in crab meat. Refrigerate until serving time. Serve with crisp bread, low fat crackers or thin slices of toasted french baguette.

Makes 2 cups. Per tablespoon of dip: 16 calories. Fat: 0 grams. Sodium: 98 milligrams. Fiber: 0 grams.

• 1 large Granny Smith apple, peeled and diced
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup finely diced onion
• 1/2 cup apple juice
• 1/4 cup golden raisins
• 2 Tbsp. apple cider vinegar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves

Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce the heat to low, and cook, uncovered for 20 to 25 minutes or until apple is tender.

Makes 2 1/2 cups. Per 1/4 cup serving: 115 calories. Fat: 0 grams. Sodium: 15 milligrams. Fiber: 1.4 grams.

• 1 1/2 cups ready to serve chicken broth
• 1/2 cup chopped onion
• 1 (8 ounce) package white mushrooms, cleaned and sliced
• 1/4 cup Madeira wine
• 4 Tbsp. defatted turkey drippings (see Note)
• Salt and pepper, to taste
• 1 1/2 Tbsp. cornstarch

Place a large heavy saucepan over moderate heat. Add 1/4 cup chicken broth, onion and mushrooms and saute until mushrooms are tender. Add wine and cook 1 minute. Add remaining chicken broth, turkey drippings and salt and pepper and simmer for 10 minutes. Combine cornstarch with 2 tablespoons of water, stirring with a wire whisk, add to the sauce. Bring to a boil and cook 3 to 5 minutes or until thickened.

• 1 (2 lb.) package peeled baby cut carrots
• 1/2 cup firmly packed brown sugar
• 1/3 cup water
• 1/4 cup reduced calorie margarine
• Salt and pepper, to taste
• 1/4 cup chopped parsley

In a 2 quart casserole, combine carrots, sugar, water and margarine. Place in preheated oven and bake 1 hour. Stir twice during cooking. Season with salt and pepper and sprinkle with parsley before serving.

• 1 Tbsp. sesame seeds
• 1 Tbsp. sesame oil
• 1 (16 ounce) bag frozen broccoli florets
• 1/2 cup ready to serve chicken broth
• Salt and pepper, to taste

Place sesame seeds in a small skillet over moderate heat, cook shaking pan frequently, until lightly browned. Set aside.

Place a large nonstick skillet over moderate heat. Add sesame oil and tilt pan to coat. Add broccoli and stir fry 5 minutes, stirring frequently. Add chicken broth and cook, stirring, until tender (about 5 to 7 minutes). Season with salt and pepper; sprinkle with reserved sesame seeds and serve.

This recipe is delicious hot or cold and could be the centerpiece of a holiday buffet. It is best to prepare this the day before serving.

You will need some special supplies to make this recipe. They are: Cheesecloth, 5 poultry skewers and kitchen twine.

• 1 (6 lb.) turkey breast, boned with the skin left on (see Note)
• 2 Tbsp. chicken broth
• 1/4 cup finely chopped onion
• 3 cups shredded fresh spinach
• 2 slices white bread
• 1/2 lb. smoked turkey breast fillet
• 1 egg
• 1/2 tsp. freshly grated nutmeg
• Pepper, to taste
• No stick cooking spray

Place turkey breast skin side down on work surface and spread open. Trim enough meat from the edges to make 1 1/2 cups small pieces, leaving at least a l inch border of skin extending beyond meat on all sides. Return turkey breast to refrigerator.

Next, make the stuffing. Place a skillet over moderate heat. Add chicken broth and onion and saute 2 minutes. Add spinach and cook until wilted and no liquid remains in the pan. Place in a large mixing bowl and allow to cool. Tear bread into 1 inch pieces and place in bowl of food processor. Process to form crumbs. Add to spinach mixture. Dice smoked turkey breast fillet. Place in food processor and process to the texture of ground meat. Add to spinach mixture. Add turkey pieces (trimmed from breast) to processor and process to a fine, even texture. Add to mixing bowl along with egg, nutmeg and pepper. Mix well.

Preheat oven to 350 degrees. Have ready a shallow roasting pan with a rack. Cut cheesecloth 10 inches larger than turkey breast. Spray cloth with no stick cooking spray. Place turkey, skin side down, in center of cheesecloth. Spread stuffing evenly over turkey breast. Using 4 to 5 poultry skewers, thread skin border and gather to enclose meat and stuffing in a ball. Pull up the 4 corners of the cheesecloth and tie tightly. Cut 4 long pieces of kitchen twine. Place like the spokes of a wheel overlapping in the center. Tie twine snuggly. Place turkey, skin side down, on top; tie up tightly. Roast 1 hour. Turn right side up and roast 2 hours longer or until meat thermometer inserted in center registers 165 degrees. Cool and refrigerate. Reserve pan juices for gravy.

To serve, cut twine, remove cheesecloth and turkey skin and slice with an electric knife. Serve cold, heat in the microwave or wrap in foil and heat in a 350 degree oven for 40 minutes.