GREEK ROASTED CHICKEN AND POTATOES
Yield: about 8-10 servings.
You’ll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is a tossed salad and some crusty French bread. pella visnick // dallas, texas
1 roasting chicken (6 to 7 pounds)
Salt and pepper to taste
2 to 3 teaspoons dried oregano, divided
4 to 6 baking potatoes, peeled and quartered
1/4 cup butter, melted
3 tablespoons lemon juice
3/4 cup chicken broth
Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half the oregano. Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180°, basting frequently with pan drippings. Cover and let stand for 10 minutes before carving. If desired, thicken pan drippings for gravy.
Nutrition Facts: 1 serving equals 425 calories, 24 g fat (8 g saturated fat), 120 mg cholesterol, 214 mg sodium, 16 g carbohydrate, 2 g fiber, 36 g protein.
CHICKEN TIPS
TO PURCHASE THE BEST CHICKEN:
• Skin color ranges from white to deep yellow; skin color is an indication of the chicken’s diet and not an indicator of freshness.
• Packages should be cold and have no holes or tears.
• Purchase chicken by the “sell-by” date.
TO BE SAFE:
• At the store, put the chicken package in a plastic bag to keep it from leaking onto other groceries.
• When you get home, freeze chicken immediately or use within 2 days.
• Wash your hands or anything else that comes into contact with uncooked poultry.
• Cook chicken breasts to an internal temperature of 170°, whole poultry and dark meat to 180°, and ground chicken to 165° or until no longer pink and juices run clear.
TO DEFROST IN THE REFRIGERATOR:
• Place a tray under the package to catch any liquid or juices.
• For bone-in parts or a small whole chicken, allow 1 to 2 days.
• For a large whole chicken, allow 24 hours for every 4 pounds.
TO DEFROST IN COLD WATER:
• Chicken must be in leakproof plastic bag.
• Submerge wrapped chicken in cold tap water.
• Change the water every 30 minutes.
• Allow 30 minutes of thawing time for every pound.
ROASTER:
A chicken between 3 and 5 months old that weighs 5 to 7 pounds.
BROILER/FRYER:
A chicken about 7 weeks old that weighs 2-1/2 to 4-1/2 pounds.
CORNISH GAME HEN:
A small broiler/fryer that is less than 30 days old and weighs 1-1/2 to 2 pounds.
SPLIT CHICKEN:
A broiler/fryer that was cut lengthwise in half.
Chicken Quarter:
A quarter of the chicken, usually sold as the leg quarter. The leg quarter contains the drumstick, thigh and portion of the back. The breast quarter contains the breast, wing and portion of the back.
Basted or Self-Basted:
The chicken has been injected or marinated with a solution of water, broth or stock that contains a fat, such as butter, as well as spices and flavor enhancers.
Free Range or Free Roaming:
The poultry was not confined to a chicken house but was allowed outside to forage for food.
Yield: 6 servings.
I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family, and everyone loves when I make this old-fashioned chicken recipe. amy jenkins // mesa, arizona
2 to 3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (6 to 7 pounds)
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
1 tablespoon coarsely ground pepper
1-1/2 teaspoons salt
Finely grate the peel from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use.
Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon peel; rub over chicken.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.)
Let stand for 10 minutes before carving. Discard lemons and rosemary sprigs.
Nutrition Facts: 1 serving equals 555 calories, 34 g fat (9 g saturated fat), 179 mg cholesterol, 801 mg sodium, 3 g carbohydrate, 1 g fiber, 57 g protein.
ROAST CHICKEN WITH OYSTER STUFFING
Yield: 6 servings (4 cups stuffing).
The aroma of this moist, golden-brown chicken is almost as wonderful as its flavor, and the oyster stuffing is to die for! joann jensen // lowell, indiana
1 can (8 ounces) whole oysters
1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/2 teaspoon Italian seasoning
3 cups cubed bread, lightly toasted
1 roasting chicken (6 to 7 pounds)
1/4 cup butter, melted
1 to 2 teaspoons paprika
Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid.
Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine the melted butter and paprika; spoon over the chicken.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.
Nutrition Facts: 8 ounces cooked chicken with 2/3 cup stuffing equals 738 calories, 48 g fat (19 g saturated fat), 239 mg cholesterol, 447 mg sodium, 12 g carbohydrate, 1 g fiber, 61 g protein.
»HOW TO:
stuff a chicken
1 1 Tuck wings under chicken. Loosely stuff chicken with stuffing, allowing about 3/4 cup per pound of poultry. To ensure even cooking, do not overstuff the bird.
2 Tie the drumsticks together and season the bird as directed in the recipe. Place on a rack in a shallow roasting pan.
Yield: 2 servings.
Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. kathy mead // gwinn, michigan
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 bone-in chicken breast halves (8 ounces each)
1 tablespoon butter
1/2 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup orange juice
2 tablespoons chopped onion
1/2 teaspoon grated orange peel
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
In a large resealable plastic bag, combine flour and salt; add the chicken. Seal bag and shake to coat. In a nonstick skillet, brown chicken in butter.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until a meat thermometer reads 170°.
Nutrition Facts: 1 chicken breast half with 1/2 cup sauce equals 517 calories, 16 g fat (6 g saturated fat), 126 mg cholesterol, 448 mg sodium, 51 g carbohydrate, 2 g fiber, 41 g protein.
Yield: 4 servings.
I’ve been cooking since I was a girl, and I like trying new recipes. The lime juice here is a nice change of pace from the lemon juice used in many chicken dishes. idella koen // metolius, oregon
8 bone-in chicken thighs, skin removed (6 ounces each)
3 tablespoons butter
2 to 3 tablespoons key lime juice or lime juice
12 to 16 drops hot pepper sauce
1 teaspoon brown sugar
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried rosemary, crushed
1/4 to 1/2 teaspoon pepper
1/4 teaspoon paprika
Place chicken in a greased 13-in. x 9-in. baking dish. Dot with butter; sprinkle with lime juice and pepper sauce. Combine remaining ingredients; sprinkle evenly over chicken.
Bake, uncovered, at 425° for 30 minutes or until a meat thermometer reads 180°.
Nutrition Facts: 1 serving equals 460 calories, 27 g fat (11 g saturated fat), 196 mg cholesterol, 712 mg sodium, 2 g carbohydrate, trace fiber, 48 g protein.
Yield: 4 servings.
Everyone will call you a gourmet cook when you serve this tasty chicken. Don’t tell them how easy it is to prepare. bessie suffield // florence, kansas
6 tablespoons butter, melted
5 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
3 tablespoons cornmeal
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 broiler/fryer chicken (3 to 4 pounds), cut up
Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese, cornmeal, salt, oregano and garlic powder. Dip chicken in butter, then roll in crumb mixture.
Place the chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear.
Nutrition Facts: 1 serving equals 595 calories, 40 g fat (17 g saturated fat), 180 mg cholesterol, 872 mg sodium, 12 g carbohydrate, 1 g fiber, 45 g protein.
»HOW TO:
CUT UP A WHOLE CHICKEN
1 Pull the leg and thigh away from the body. With a small sharp knife, cut through the skin to expose the joint.
2 Cut through joint, then cut skin around thigh to free leg. Repeat with other leg.
3 Separate drumstick from thigh by cutting skin at the joint. Bend drumstick to expose joint; cut through joint and skin.
4 Pull wing away from the body. Cut through skin to expose joint. Cut through joint and skin to separate wing from body. Repeat.
5 Cut through the ribs along each side of the backbone with a kitchen or poultry shears; discard backbone.
6 Hold chicken breast in both hands (skin side down) and bend it back to snap breastbone. Turn over. With a knife, cut in half along breastbone. Breastbone will remain attached to one of the halves.
Yield: 2 servings.
My mother, grandson and I came up with our version of oven-fried chicken. We tweaked the ingredients until the gravy was perfect and the chicken was nicely seasoned.
linda foreman // locust grove, oklahoma
2 tablespoons butter
2 tablespoons canola oil
1/4 cup all-purpose flour
1/4 teaspoon paprika
Dash each seasoned salt, garlic powder, salt and pepper
2 chicken leg quarters
GRAVY:
1 tablespoon all-purpose flour
2/3 cup milk
1/4 teaspoon salt
1/4 tablespoon pepper
Place butter and oil in a large ovenproof skillet. Place in a 425° oven for 5 minutes. Meanwhile, in a large resealable plastic bag, combine flour and seasonings; add the chicken, one piece at a time. Seal bag and toss to coat.
Carefully place chicken, skin side down, in hot skillet. Bake, uncovered, for 15-20 minutes on each side or until a meat thermometer reads 180°. Remove and keep warm.
Transfer 1 tablespoon of drippings from the skillet to a small saucepan; stir in flour until smooth. Gradually stir in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts: 1 serving equals 679 calories, 51 g fat (17 g saturated fat), 149 mg cholesterol, 630 mg sodium, 19 g carbohydrate, 1 g fiber, 35 g protein.
Yield: 2 servings.
It’s so easy to prepare this dish that you will be sure to make it often. The simple seasonings make chicken breasts a real treat. Line your baking pan with foil for fast cleanup.
taste of home cooking school
2 bone-in chicken breast halves (10 ounces each)
3/4 teaspoon crushed garlic
3/4 teaspoon lemon-pepper seasoning
1/2 teaspoon dried oregano
1 tablespoon olive oil
Rub chicken with garlic; sprinkle with lemon-pepper and oregano. In a large skillet over medium heat, brown chicken, skin side down, in oil for 5 minutes.
Transfer to a shallow baking pan. Bake, uncovered, at 400° for 30-35 minutes or until a meat thermometer reads 170°.
Nutrition Facts: 1 chicken breast half equals 369 calories, 17 g fat (4 g saturated fat), 139 mg cholesterol, 291 mg sodium, 1 g carbohydrate, trace fiber, 49 g protein.
Yield: 8 servings.
I’m always looking for fun, great-tasting foods that will feed a crowd. To reduce the sugar content of this recipe, I sometimes use diet cola. mildred dieffenbach // womelsdorf, pennsylvania
1 can (12 ounces) cola
1 can (6 ounces) tomato paste
2 tablespoons finely chopped onion
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 broiler/fryer chickens (3 pounds each), cut in half
In a small saucepan, combine the cola, tomato paste, onion, vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate.
Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.
Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place chicken over drip pan and grill, uncovered, over indirect medium heat for 25 minutes on each side or until chicken juices run clear, basting occasionally with reserved sauce.
Nutrition Facts: 1 serving equals 408 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 225 mg sodium, 10 g carbohydrate, 1 g fiber, 42 g protein.
CHEAT IT: Substitute 1-1/4 cups of your favorite barbecue sauce for the cola mixture in this recipe.
»HOW TO:
HALVE A CHICKEN
1 Using a large knife or kitchen shears, carefully cut out and remove the backbone.
2 Resting the area near the tip of the knife on the cutting board for leverage, cut through the breastbone in a firm motion. Or use kitchen shears to carefully cut through the breastbone.
4 Rearrange the skin to neatly cover the chicken breast during cooking.
SLOW-COOKED THAI PEANUT CHICKEN
Yield: 8 servings.
Have a taste for Thai? Throw together this peanutty chicken dish in your kitchen and save the trip to an Asian restaurant. blair lonergan // rochelle, virginia
1 cup all-purpose flour
8 boneless skinless chicken thighs (about 2 pounds)
3/4 cup creamy peanut butter
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 can (14 ounces) light coconut milk, divided
1 cup uncooked basmati rice
3/4 cup water
1/2 cup chopped salted peanuts
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4– or 5-qt. slow cooker.
In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.
Nutrition Facts: 1 serving equals 616 calories, 32 g fat (9 g saturated fat), 76 mg cholesterol, 665 mg sodium, 49 g carbohydrate, 3 g fiber, 34 g protein.
Yield: 6 servings.
This recipe freezes really well, so I toss extra helpings in the freezer for those hectic days that need fast meals. lorraine caland // thunder bay, ontario
1 package (19 ounces) frozen cheese tortellini
1 pound boneless skinless chicken breasts, cut into 1-in. pieces
2 tablespoons butter
1/2 small sweet red pepper, julienned
2 garlic cloves, minced
3 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons grated lemon peel
1/2 teaspoon hot pepper sauce, optional
1 package (6 ounces) fresh baby spinach
6 tablespoons shredded Parmesan cheese
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In the same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil.
Combine the flour, salt, pepper and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon peel and pepper sauce if desired. Add spinach; cook just until wilted. Drain tortellini; toss with sauce. Sprinkle with cheese.
Nutrition Facts: 1-1/3 cups equals 358 calories, 13 g fat (6 g saturated fat), 69 mg cholesterol, 883 mg sodium, 32 g carbohydrate, 2 g fiber, 29 g protein.
CHICKEN STRAWBERRY SPINACH SALAD
Yield: 2 servings.
This pretty spinach salad topped with grilled chicken, strawberries and almonds features a delectable sweet poppy seed dressing. Made in moments, it’s a refreshing lunch or light supper for two. ginger ellsworth // caldwell, idaho
3/4 pound boneless skinless chicken breasts, cut into strips
1/4 cup reduced-sodium chicken broth
1/4 cup poppy seed salad dressing, divided
2 cups fresh baby spinach
1 cup torn romaine
1 cup sliced fresh strawberries
1/4 cup sliced almonds, toasted
Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat for 10-12 minutes or until chicken is no longer pink.
In a salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
Nutrition Facts: 2 cups equals 438 calories, 22 g fat (3 g saturated fat), 104 mg cholesterol, 386 mg sodium, 18 g carbohydrate, 5 g fiber, 39 g protein.
Yield: 4 servings.
Delicious and, even better, quick! This salad is a summer staple. Sometimes we grill the chicken outside, then cut it up and toss it with the hot sauce. You’ve gotta have that kick! cori cooper // boise, idaho
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon olive oil
2 tablespoons Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch romaine, chopped
2 celery ribs, chopped
1 cup shredded carrots
1/2 cup fat-free ranch salad dressing
In a large nonstick skillet, saute chicken in oil until no longer pink; drain. Stir in the hot sauce, salt and pepper.
In large bowl, combine the romaine, celery and carrots. Divide among four plates. Top with chicken. Serve with ranch dressing.
Nutrition Facts: 1 serving equals 229 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 644 mg sodium, 16 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Yield: 4 servings.
Here’s a unique entree that’s reminiscent of the classic Hungarian paprika chicken dish. You’ll like this modern twist. jennifer shaw // dorchester, massachusetts
2 tablespoons paprika
1 to 2 tablespoons Southwest marinade mix
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1/4 cup water
2 tablespoons soy sauce
5 teaspoons lemon juice
1/2 cup sour cream
In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken. Seal bag and shake to coat; refrigerate for 10 minutes.
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
Add the water, soy sauce and lemon juice to skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken.
EDITOR’S NOTE: This recipe was tested with McCormick Grill Mates Southwest Marinade seasoning packet.
Nutrition Facts: 1 chicken breast half with 2 tablespoons sauce equals 263 calories, 15 g fat (5 g saturated fat), 83 mg cholesterol, 769 mg sodium, 4 g carbohydrate, 1 g fiber, 25 g protein.
Yield: 4 servings.
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. ben haen // baldwin, wisconsin
1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional
In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts: 1 cup equals 248 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 748 mg sodium, 7 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
Yield: 2 servings.
My husband and I prefer our food a little spicier than our children, so one evening I baked plain chicken for the kids and created this dish for us. My husband liked it so well that it is now a regular menu item at our house. jan cooper // troy, alabama
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/3 cup salsa
2 tablespoons taco sauce
1/3 cup shredded Mexican cheese blend
Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese.
Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 170°.
Nutrition Facts: 1 chicken breast half (prepared with reduced-fat cheese) equals 226 calories, 7 g fat (3 g saturated fat), 92 mg cholesterol, 628 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
Yield: 8 kabobs.
I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat’s tenderness. becky wiesmore // rochester, new york
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1 medium zucchini, cut into 1/2-inch slices
1 yellow summer squash, cut into 1/2-inch slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-inch pieces
2 cups cherry tomatoes
In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag and turn to coat.
Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.
Nutrition Facts: 2 kabobs equals 445 calories, 30 g fat (4 g saturated fat), 63 mg cholesterol, 1,169 mg sodium, 18 g carbohydrate, 4 g fiber, 26 g protein.
HERB CHICKEN WITH HONEY BUTTER
Yield: 4 servings.
When the family could use a heartwarming meal, make this delicious chicken. You’ll love how the honey’s sweetness mixes perfectly with the herbs. It’s a wonderful combination!
taste of home cooking school
1 egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tablespoons dried parsley flakes
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter
HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey
Place egg in a shallow bowl. In another bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with crumbs.
In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Meanwhile, combine butter and honey. Serve with chicken.
Nutrition Facts: 1 serving equals 488 calories, 25 g fat (14 g saturated fat), 173 mg cholesterol, 676 mg sodium, 28 g carbohydrate, 1 g fiber, 37 g protein.
CHICKEN WITH SUN-DRIED TOMATO BUTTER: Combine 1/3 cup butter, 1/4 cup Parmesan cheese, 2 tablespoons sun-dried tomato pesto and 1/4 teaspoon pepper. Substitute for the honey butter.
Yield: 4 servings.
I like to marinate this moist chicken entree overnight, then pop it on the grill in for a breezy taste of the islands that my family and friends really love. vicki roberts // jacksonville, florida
1 can (20 ounces) sliced pineapple
1/2 cup teriyaki sauce
4 boneless skinless chicken breast halves (4 ounces each)
4 slices provolone cheese (1 ounce each)
Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with some of the reserved marinade.
Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use).
Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.
Nutrition Facts: 1 serving equals 305 calories, 10 g fat (6 g saturated fat), 82 mg cholesterol, 1,289 mg sodium, 19 g carbohydrate, 1 g fiber, 32 g protein.
Yield: 4 servings.
Give weeknight dining a lift with this hearty, dressed-up chicken entree. You will find many of the ingredients right in your pantry. cristy king // bridgeport, west virginia
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup prepared pesto
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 can (4-1/2 ounces) chopped ripe olives
1 cup (4 ounces) shredded provolone cheese
Flatten chicken slightly. Place in an ungreased 13-in. x 9-in. baking dish. Spoon pesto over chicken; top with mushrooms and olives.
Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted and chicken is no longer pink.
Nutrition Facts: 1 serving equals 490 calories, 29 g fat (10 g saturated fat), 124 mg cholesterol, 1,117 mg sodium, 8 g carbohydrate, 3 g fiber, 49 g protein.
Yield: 4 servings.
This spicy standout packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce, and there’s always plenty of extra sauce left over for dipping. stephanie kenney // falkville, alabama
1 tablespoon paprika
4 teaspoons sugar, divided
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar
In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
Grill the chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with the reserved sauce.
Nutrition Facts: 1 cooked chicken breast equals 704 calories, 62 g fat (9 g saturated fat), 100 mg cholesterol, 1,465 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.
»HOW TO:
BONE CHICKEN BREASTS
Insert a small boning or paring knife between the ribs and breast meat. Pressing the knife along the bones, cut to remove the meat. If desired, remove the skin by pulling it from the breast meat.
Yield: 2 servings.
I usually serve this with rice or pasta, but it takes longer to cook those than it does the chicken! carol cottrill // rumford, maine
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons white wine or reduced-sodium chicken broth
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1-1/2 teaspoons capers
1-1/2 teaspoons butter
2 thin lemon slices
Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.
In a skillet, cook chicken in oil until no longer pink. Remove and set aside. Add wine and garlic to pan; cook and stir 30 seconds.
Add the broth, lemon juice and capers. Bring to a boil; cook until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.
Nutrition Facts: 1 serving equals 259 calories, 13 g fat (3 g saturated fat), 70 mg cholesterol, 530 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
Pork Medallions Piccata: Cut 1/2 pound pork tenderloin into 4 slices and flatten to 1/2-in. thickness; substitute for the chicken. Proceed as directed. Sprinkle with parsley.
»HOW TO:
FLATTEN A CHICKEN BREAST
Place a chicken breast inside a resealable plastic bag or under plastic wrap. Lightly pound chicken with a meat mallet to flatten evenly.
Yield: 2 servings.
For years, my husband ordered Chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making this at home. Now it’s his favorite. iola butler // sun city, california
1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 egg
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
2 slices part-skim mozzarella cheese
In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side or until a meat thermometer reads 170°. Top with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with tomato sauce.
Nutrition Facts: 1 serving equals 444 calories, 26 g fat (8 g saturated fat), 166 mg cholesterol, 1,496 mg sodium, 23 g carbohydrate, 3 g fiber, 29 g protein.
CHEAT IT: Substitute 2 cups of your favorite marinara for the homemade sauce in this recipe. Serve the chicken over angel hair pasta for a quick, satisfying meal.
Yield: 4 servings.
The mustard and citrus in this dish provide a double zing of gorgeous flavor. Here’s a special entree that’s definitely worthy of a special occasion. mary-lynne mason // janesville, wisconsin
4 Cornish game hens (20 to 24 ounces each)
SAUCE:
1/4 cup apricot preserves
2 tablespoons grated onion
1 tablespoon butter
1 tablespoon Dijon mustard
1 garlic clove, minced
Juice and grated peel of 1 lemon
Juice and grated peel of 1 orange
Tie legs of hens together; turn wing tips under backs. In a small saucepan, combine all the sauce ingredients. Simmer 5 minutes. Spoon half of the sauce over hens.
Place the hens breast side up on a rack in a large roasting pan. Bake at 350° for 1-1/4 hours or until a meat thermometer reads 180°, brushing hens occasionally with the remaining sauce.
Nutrition Facts: 1 hen equals 762 calories, 49 g fat (13 g saturated fat), 349 mg cholesterol, 459 mg sodium, 18 g carbohydrate, 1 g fiber, 60 g protein.
Yield: 4 servings.
An easy overnight marinade spiced with cinnamon and cumin adds wonderful flavor to these game hens. My family enjoys them often during the summer grilling season. marcia bland // north platte, nebraska
1 cup lime juice
1/2 cup olive oil
4 garlic cloves, minced
4 teaspoons ground cumin
1/2 to 1 teaspoon ground cinnamon
Salt and pepper to taste
4 Cornish game hens (20 to 24 ounces each), halved
In a large resealable plastic bag, combine the lime juice, oil, garlic, cumin, cinnamon, salt and pepper; add the hens. Seal bag and turn to coat. Cover and refrigerate for several hours or overnight, turning once.
Drain and discard marinade. Grill hens, covered, over medium heat for 20-25 minutes or until a meat thermometer reads 180°, turning occasionally.
Nutrition Facts: 1 hen equals 720 calories, 49 g fat (13 g saturated fat), 349 mg cholesterol, 365 mg sodium, 7 g carbohydrate, 1 g fiber, 60 g protein.
Yield: 6 servings.
Christmas Eve wouldn’t be complete without my dad’s Chicken Cordon Bleu! My husband tries all year to talk Dad into making this scrumptious main dish for other occasions. It’s a definite family favorite. vickie lemos // modesto, california
6 boneless skinless chicken breast halves (4 ounces each)
3 thin slices fully cooked ham, halved
3 slices Swiss cheese, halved
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 egg
2 tablespoons milk
3/4 cup dry bread crumbs
3 tablespoons butter
1 cup chicken broth
2 tablespoons dried parsley flakes
Hot cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
Flatten chicken breast to 1/4-in. thickness; layer each with one piece of ham and one piece of cheese. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
In a shallow bowl, combine the flour, salt and paprika. In another bowl, beat egg and milk. Place bread crumbs in a third bowl. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
In a skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 40-50 minutes or until a meat thermometer reads 170°.
Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. Combine soup and sour cream; heat through but do not boil. Serve with chicken and rice.
Nutrition Facts: 1 serving equals 316 calories, 18 g fat (10 g saturated fat), 93 mg cholesterol, 1,005 mg sodium, 23 g carbohydrate, 1 g fiber, 14 g protein.
Yield: 6 servings.
A zippy cheese filling gives these tender chicken rolls a special flavor, while the golden coating enhances their appearance. alcy thorne // los molinos, california
6 boneless skinless chicken breast halves (4 ounces each)
6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
3/4 cup all-purpose flour
1/2 cup butter, melted
Flatten chicken to 1/8-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with toothpicks.
In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.
Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until a meat thermometer reads 170°. Discard toothpicks.
Nutrition Facts: 1 serving equals 482 calories, 29 g fat (16 g saturated fat), 136 mg cholesterol, 794 mg sodium, 21 g carbohydrate, 1 g fiber, 33 g protein.
»HOW TO:
MAKE ELEGANT CHICKEN ROLL-UPS
1 After flattening the chicken breast, place desired filling (about 2-3 tablespoons) in the center and roll up.
2 Secure with toothpicks. Then dip in egg mixture or butter.
3 Coat all sides of each chicken roll-up with the coating of your choice.
»HOW TO:
MAKE AND SHAPE BISCUITS
1 Combine all dry ingredients with a fork. With a pastry blender or two knives, cut shortening into flour until mixture resembles coarse crumbs.
2 Make a well in the center of the dry mixture. Pour in the liquid all at once and mix with a fork just until dry ingredients are moistened and the mixture begins to cling together.
3 Turn onto a lightly floured surface and knead gently as the recipe directs.
4 Roll dough evenly to 1/2-in. to 3/4-in. thickness. Cut with a floured biscuit cutter, using a straight downward motion; do not twist cutter. Place biscuits on a baking sheet. Place 1 to 1-1/2 in. apart for biscuits with crusty sides or almost touching for softer-sided biscuits.
5 Gently gather trimmings into a ball. Do not knead. Roll and cut out as in Step 4.
CLASSIC CHICKEN ’N’ BISCUIT POTPIE
Yield: 7 servings.
This wonderful potpie feeds a lot for very little money. Its satisfying taste is worth the extra effort. valerie belley // st. louis, missouri
1 broiler/fryer chicken (3 to 4 pounds), cut up
4 cups water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup milk
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain the broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk and reserved broth. Bring to a boil; cook and stir fo 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered, at 400° for 25 minutes or until golden brown.
Nutrition Facts: 1 cup chicken mixture with 1 biscuit equals 521 calories, 27 g fat (9 g saturated fat), 90 mg cholesterol, 935 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein.
Yield: 2 servings.
I actually created this recipe when I was a girl. Since then, I’ve found it’s a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, “It’s chicken potpie tonight,” he lights up and thinks that I’ve worked in the kitchen all day! marva vandivier // battle ground, washington
2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)
Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.
Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in the pastry.
Bake at 350° for 50 minutes or until the crust is golden and the filling is bubbly.
Nutrition Facts: 1 serving equals 903 calories, 42 g fat (16 g saturated fat), 95 mg cholesterol, 1,702 mg sodium, 96 g carbohydrate, 7 g fiber, 33 g protein.
CREATE YOUR OWN SIGNATURE POTPIE
Try these ideas to make a potpie that’s uniquely yours:
• Add a topping of whole wheat pie crust, breadstick dough, refrigerated biscuits, dollops of drop biscuits or corn muffin batter.
• Make a sauce that starts with bottled gravy, canned soup or leftover gravy for a hurry-up potpie; use butter, flour and broth for a traditional potpie.
• Use canned or frozen assorted vegetables or cooked veggies that you have on hand. Consider a root vegetable potpie that uses turnips, carrots and rutabaga.
• Make a large batch of filling and freeze half for an easy-to-make potpie in the future. Just be sure not to use milk products in the filling, as they do not freeze well.
Yield: 6 servings.
I often roast a turkey just to have leftovers for this creamy casserole. It makes such a pretty and special presentation. joyce paul // qu’appelle, saskatchewan
2 cups cubed fully cooked ham
4 cups cubed cooked turkey
1 cup (4 ounces) shredded Swiss cheese
1 large onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1-3/4 cups milk
TOPPING:
1-1/2 cups soft bread crumbs
1/2 cup shredded Swiss cheese
1/4 cup butter, melted
In a large nonstick skillet, cook ham for 4-5 minutes or until browned; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside.
In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham.
Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly.
Nutrition Facts: 1 cup equals 601 calories, 37 g fat (20 g saturated fat), 178 mg cholesterol, 1,008 mg sodium, 18 g carbohydrate, 1 g fiber, 48 g protein.
Yield: 6 servings.
Everyone who tries this comforting, cheesy combination asks for the recipe. It’s so simple to make that sometimes I feel like I’m cheating. kay pederson // yellville, arkansas
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained
In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.
Nutrition Facts: 1 cup equals 629 calories, 34 g fat (12 g saturated fat), 143 mg cholesterol, 752 mg sodium, 47 g carbohydrate, 2 g fiber, 32 g protein.
»HOW TO:
MAKE CHICKEN ENCHILADA LASAGNA IN NO TIME
1 In a large skillet, cook onion and garlic in oil over medium heat until tender.
2 Stir in chicken and enchilada sauce; cook until slightly thickened.
3 In a small bowl, combine the eggs, ricotta cheese and cilantro.
4 Spread some of the chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with some noodles, ricotta mixture, chicken mixture and shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
5 Cover and bake as directed.
Yield: 10-12 servings.
No-cook lasagna noodles shorten the prep time in this amazing entree. I make it with rotisserie chicken when time is short. You’ll love the combination of cuisines in this one. valonda seward // hanford, california
1 cup chopped onion
1 tablespoon canola oil
1 garlic clove, minced
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend
In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. In a small bowl, combine the eggs, ricotta cheese and cilantro.
Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts: 1 piece equals 396 calories, 22 g fat (12 g saturated fat), 124 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein.
SPINACH AND TURKEY SAUSAGE LASAGNA
Yield: 12 servings.
My sausage lasagna proves you can layer on great taste while keeping a luscious comfort food light. My husband even likes this version better than the traditional tomato-based version. lynette randleman // buffalo, wyoming
3 tablespoons butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fat-free milk
3 ounces reduced-fat cream cheese, cubed
3/4 cup grated Parmesan cheese
1 pound Italian turkey sausage links, casings removed and crumbled
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon fennel seed, crushed
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/2 cup white wine or reduced-sodium chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3/4 cup 2% cottage cheese
1/4 teaspoon ground nutmeg
9 lasagna noodles, cooked, rinsed and drained
1/2 cup shredded part-skim mozzarella cheese
In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside.
In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is no longer pink. Add the garlic, oregano, marjoram and fennel; cook 1 minute longer.
Add roasted peppers and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside.
In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with the remaining noodles and sauce. Sprinkle with the mozzarella cheese.
Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.
Nutrition Facts: 1 piece equals 279 calories, 11 g fat (6 g saturated fat), 43 mg cholesterol, 664 mg sodium, 27 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Yield: 6 servings.
I switched up my mom’s classic meat loaf recipe with ground turkey instead of beef, and the addition of chopped bell peppers. My turkey loaf is a favorite at church potlucks. john cotti-diaz // converse, texas
1 egg, lightly beaten
1 can (8 ounces) tomato sauce, divided
1 cup soft bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped sweet red pepper
1-1/2 teaspoons garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground turkey
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons ketchup
2 tablespoons prepared mustard
In a large bowl, combine the egg, 1/2 cup tomato sauce, bread crumbs, onion, peppers, garlic powder, salt and pepper. Crumble turkey over mixture and mix well.
In an 11-in. x 7-in. baking dish coated with cooking spray, pat the turkey mixture into a 9-in. x 4-in. loaf. Bake, uncovered, at 350° for 30 minutes; drain if necessary.
Meanwhile, combine the soup, brown sugar, vinegar, ketchup, mustard and remaining tomato sauce. Pour 1/2 cup over meat loaf. Bake 20-30 minutes longer or until a meat thermometer reads 165° and juices run clear. Warm remaining sauce; serve with meat loaf.
Nutrition Facts: 1 slice with 2 tablespoons sauce equals 282 calories, 11 g fat (3 g saturated fat), 125 mg cholesterol, 736 mg sodium, 21 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Yield: 4 servings.
Everyone loves a good taco salad. This one is like eating decadent Mexican food while keeping the calories under control. anna yeatts // pinehurst, north carolina
1 pound extra-lean ground turkey
1 medium onion, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
4 plum tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
6 cups torn romaine
1/2 cup shredded reduced-fat Mexican cheese blend
1/2 cup salsa
In a large nonstick skillet over medium heat, cook turkey and onion in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt and pepper; cook for 3-4 minutes or until tomatoes are tender. Remove from the heat; stir in cilantro.
Divide romaine among four plates; top each with 3/4 cup turkey mixture, 2 tablespoons cheese and 2 tablespoons salsa.
Nutrition Facts: 1 serving equals 224 calories, 6 g fat (2 g saturated fat), 55 mg cholesterol, 467 mg sodium, 11 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.
Yield: 6 servings.
Served over squash with a chunky mushroom-tomato sauce, these tender meatballs are tops in flavor. diane nemitz // ludington, michigan
2 eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
1 medium spaghetti squash
SAUCE:
1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce.
EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 3 meatballs with sauce and 2/3 cup squash equals 303 calories, 12 g fat (3 g saturated fat), 123 mg cholesterol, 617 mg sodium, 31 g carbohydrate, 7 g fiber, 22 g protein.
Yield: 2 servings.
Bundle up a tasty blend of garden flavors with these delightful wraps. Sweet and hot accents set them apart. taste of home test kitchen
3 tablespoons chicken broth
2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or additional chicken broth
1-1/2 teaspoons cornstarch
1/2 pound ground chicken
1 teaspoon canola oil
1/4 cup shredded carrot
1 teaspoon minced fresh gingerroot
1/3 cup plum or seedless raspberry preserves
2 teaspoons hoisin sauce
1/8 teaspoon hot pepper sauce
1 green onion, thinly sliced
4 Bibb or Boston lettuce leaves
In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger; cook and stir for 2-3 minutes or until carrot is tender.
Meanwhile, for dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion.
Divide the chicken mixture among lettuce leaves. Fold lettuce over the filling. Serve with the dipping sauce.
Nutrition Facts: 2 wraps with 3 tablespoons dipping sauce (prepared with reduced-sodium broth) equals 354 calories, 12 g fat (3 g saturated fat), 75 mg cholesterol, 1,025 mg sodium, 43 g carbohydrate, 1 g fiber, 20 g protein.
Yield: 6 servings.
Not only does this sauce freeze well, but it’s a family favorite. I like to keep a few batches in the freezer. Then I simply cook the pasta, reheat the sauce and dinner is ready. christi gillentine // tulsa, oklahoma
1 pound turkey Italian sausage links, casing removed
1 medium onion, thinly sliced
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 teaspoon olive oil
1 can (15 ounces) crushed tomatoes
1 cup chicken broth
1/3 cup tomato paste
3 to 4 teaspoons sugar
1-1/2 teaspoons dried basil
1/4 teaspoon garlic powder
Hot cooked pasta
Crumble sausage into a skillet. Add the onion, peppers and oil. Cook over medium heat until sausage is no longer pink and vegetables are tender; drain. Add the tomatoes, broth, tomato paste, sugar, basil and garlic powder; heat through. Serve with pasta.
Nutrition Facts: 3/4 cup (prepared with reduced-sodium chicken broth and 3 teaspoons sugar; calculated without pasta) equals 195 calories, 8 g fat (2 g saturated fat), 41 mg cholesterol, 675 mg sodium, 16 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
MAKE PAN GRAVY
1 To avoid lumpy gravy, first make a roux (pronounced “roo”), which is a mixture of flour and fat (such as butter or pan drippings) that’s cooked over low heat and used to thicken sauces. A roux can be white, blond or brown, depending on how long it’s allowed to cook.
2 Make sure the butter is completely melted before adding the flour. Test it by sprinkling in a pinch of flour. If it slowly starts to bubble, whisk in the rest of the flour. Whisk the butter and flour constantly until the mixture is blended and smooth.
3 Gradually whisk or stir in the chicken broth. Bring the mixture to a boil, whisking constantly until the gravy is thickened, about 2 minutes.
Yield: 4 servings.
Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breasts as well. margaret wilson // sun city, california
1 teaspoon poultry seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons canola oil
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
Combine the poultry seasoning, seasoned salt and 1/8 teaspoon pepper. Sprinkle over turkey. In a large skillet, cook cutlets in batches in oil for 2-3 minutes on each side or until turkey is no longer pink. Remove meat to a serving platter and keep warm.
In the same skillet, melt butter and stir in flour until smooth. Gradually stir in chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; season with remaining pepper. Serve with turkey.
Nutrition Facts: 1 serving equals 286 calories, 14 g fat (5 g saturated fat), 95 mg cholesterol, 782 mg sodium, 7 g carbohydrate, trace fiber, 32 g protein.
Yield: 4 servings.
Flavored with pumpkin and white wine, this delightful pasta with Italian turkey sausage makes a stress-free weekday meal that’s special enough to serve to company. katie wollgast // florissant, missouri
2 cups uncooked multigrain bow tie pasta
1/2 pound Italian turkey sausage links, casings removed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup canned pumpkin
1/2 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
Nutrition Facts: 1-3/4 cups equals 348 calories, 9 g fat (2 g saturated fat), 38 mg cholesterol, 733 mg sodium, 42 g carbohydrate, 7 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
COOKING SCHOOL
SECRET
SWEET, SPICY JERK SEASONING
Jerk seasoning is a blend of hot peppers, onion, garlic and thyme mixed with sweet spices, such as allspice and cinnamon. As with any spice blend, each will vary according to the manufacturer’s recipe.
If you can’t find jerk seasoning, mix up your own batch with spices you have on hand. Your goal: A flavor that’s hot and slightly sweet.
Try serving the Jerk Turkey Tenderloins with coconut rice for a delectable fusion of cuisines. Cook rice according to package directions, but substitute light coconut milk for some or all of the water. Add Mojito Marinated Fruit (page 207) and a refreshing drink like Sparkling Strawberry Lemonade (page 32) for an impromptu tropical getaway!
Yield: 5 servings (2 cups salsa).
This is best with fresh pineapple, however, on particularly busy days, I have used canned pineapple tidbits in an effort to speed up the preparation. holly bauer // west bend, wisconsin
1 package (20 ounces) turkey breast tenderloins
1/2 teaspoon seasoned salt
2 tablespoons olive oil
1 tablespoon dried rosemary, crushed
1 tablespoon Caribbean jerk seasoning
1 tablespoon brown sugar
SALSA:
1-1/2 cups cubed fresh pineapple
1 medium sweet red pepper, chopped
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Sprinkle tenderloins with seasoned salt. Combine the oil, rosemary, jerk seasoning and brown sugar. Rub over tenderloins. Broil 3-4 in. from the heat for 7-9 minutes on each side or until a meat thermometer reads 170°.
Meanwhile, in a large bowl, combine the salsa ingredients. Serve with turkey.
EDITOR’S NOTE: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts: 3 ounces cooked turkey with 1/3 cup salsa equals 216 calories, 7 g fat (1 g saturated fat), 56 mg cholesterol, 503 mg sodium, 12 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.
CHEAT IT: Substitute a fruity salsa from the deli for the homemade salsa.
Yield: 4 servings.
In the mood for a taste of turkey, but don’t have time to prepare a whole bird? Here’s the perfect solution! These savory slices and easy-to-prepare herb glaze offer the goodness of turkey without the hassle.
taste of home cooking school
1 package (17.6 ounces) turkey breast cutlets
1 tablespoon canola oil
1/2 cup chicken broth
1/2 cup apple juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each dried basil, dried rosemary, crushed and garlic powder
1 tablespoon cornstarch
1 tablespoon water
In a large skillet, brown turkey slices on each side in oil. In a small bowl, combine the broth, apple juice, honey, mustard, salt, basil, rosemary and garlic powder; pour over turkey. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until the turkey is no longer pink.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts: 1 cooked turkey slice equals 213 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 570 mg sodium, 11 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.
Yield: 6 servings.
All ages go for this scrumptious meal-in-one. It takes just a handful of ingredients to put together. Try adding dried cranberries to the stuffing mix for more color and flavor. jenn schlachter // big rock, illinois
1-1/2 cups water
1 package (6 ounces) turkey stuffing mix
2 cups cubed cooked turkey
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, layer turkey and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts: 1-1/3 cups equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.
Yield: 12-14 servings.
I found this recipe in a diabetics’ cookbook, and I really like the honey flavor. The sweetness comes through when I use the leftovers in casseroles and soups, too. rita reinke // wauwatosa, wisconsin
3/4 cup thawed apple juice concentrate
1/3 cup honey
1 tablespoon ground mustard
1 bone-in turkey breast (6 to 7 pounds)
In a small saucepan, combine the apple juice concentrate, honey and mustard. Cook over low heat for 2-3 minutes or just until blended, stirring occasionally.
Place turkey breast on a rack in a foil-lined shallow roasting pan; pour honey mixture over the top.
Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 180°, basting with pan juices every 30 minutes. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.
Nutrition Facts: 1 serving equals 213 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 570 mg sodium, 11 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.
Yield: 2 cups.
Making gravy is very simple when you have the right proportions of ingredients. This recipe is delicious. You will want to serve it at every holiday dinner. virginia watson // kirksville, missouri
Drippings from 1 roasted turkey
1 to 1-1/2 cups turkey or chicken broth
1/4 cup all-purpose flour
Salt and white pepper to taste
Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups.
In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste.
Nutrition Facts: 1/4 cup equals 45 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 127 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.
»HOW TO:
MAKE NO-FUSS GRAVY
1 After pouring drippings in a measuring cup or fat separator, skim the fat, reserving 2 tablespoons. Add enough broth to drippings to measure 2 cups.
2 Combine flour and reserved fat in a saucepan until smooth over medium heat.
3 Gradually stir in the drippings mixture. Bring to a boil and stir until thickened. Add seasonings to taste.
SEASON TURKEY under the skin
1 With your fingers, carefully loosen skin from both sides of the turkey breast. Spread half of the mixture over the meat under the skin.
2 Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining mixture over turkey skin.
CRANBERRY-GLAZED TURKEY BREAST
Yield: 12 servings.
This golden brown turkey breast is just four ingredients away! And with its low sodium, fat and cholesterol levels, you can feel good about serving it. It’s simply delicious. audrey petterson // maidstone, saskatchewan
1-1/4 cups jellied cranberry sauce
2/3 cup thawed unsweetened apple juice concentrate
2 tablespoons butter
1 bone-in turkey breast (5 to 6 pounds)
In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool.
Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin.
Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 10 minutes before carving. Warm reserved 3/4 cup sauce; serve with the turkey.
Nutrition Facts: 1 serving equals 244 calories, 3 g fat (1 g saturated fat), 103 mg cholesterol, 91 mg sodium, 17 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
Yield: 12 servings.
This nicely seasoned turkey breast is a terrific accompaniment to roasted goose during the holidays. Or prepare it throughout the year for a delicious dinner on its own.
taste of home test cooking school
3 tablespoons canola oil
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground allspice
1 bone-in turkey breast (5 to 6 pounds)
In a small bowl, combine the oil, brown sugar, salt, sage, thyme, rosemary, pepper and allspice. With fingers, carefully loosen the skin from both sides of turkey breast.
Spread half of the brown sugar mixture under the skin. Secure skin to underside of breast with toothpicks. Spread the remaining brown sugar mixture over the skin.
Line the bottom of a large shallow roasting pan with foil. Place turkey breast side up on a rack in prepared pan.
Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.
Nutrition Facts: 1 serving equals 253 calories, 12 g fat (3 g saturated fat), 87 mg cholesterol, 243 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein.
CARVE A WHOLE TURKEY
1 Place bird on a carving board and remove any stuffing. Pull drumstick away from the body and cut between the thigh joint and body to remove leg. Repeat.
2 To separate the drumstick and thigh, cut through the connecting joint.
3 Holding the drumstick by the end, slice meat. Cut thigh meat parallel to the bone.
4 Hold bird with a meat fork and make a cut into the breast above the wing area.
5 Slice down from the top of the breast into the cut made in Step 4. Slice meat 1/4 in. thick. Repeat Steps 4 and 5 on other side of bird.
6 To remove wings, cut through connecting joints by the wing bones and backbone.
tasteofhome
COOKING SCHOOL
SECRET
TURKEY DAY MADE EASY!
To save time on Thanksgiving Day, bake your stuffing separately in pans instead of in the turkey. While stuffed turkey may feel traditional, leaving your bird unstuffed has some advantages:
• The turkey will require less prep work to get it ready for the oven, which leaves you more free time in the morning.
• The bird will cook for less time.
• Just before dinner, you’ll be busy making gravy, warming the bread, plating the side dishes and carving the turkey. Not having to remove the stuffing from the turkey will save you a step.
Whether you prefer a traditional sausage stuffing, a California-style artichoke dressing or classic Southern corn bread, you’ll find the perfect dressing on pages 226-229.
Yield: 13-15 servings.
This easy, well-seasoned turkey is sure to be a timeless favorite. My family treasures this recipe. della stamp // long beach, california
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1-1/2 teaspoons grated fresh or dried orange peel
1-1/2 teaspoons grated fresh or dried lemon peel
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 cup olive oil
1 turkey (13 to 15 pounds)
In a small bowl, combine the first seven ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey.
Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
Nutrition Facts: 1 serving equals 493 calories, 25 g fat (7 g saturated fat), 212 mg cholesterol, 307 mg sodium, 1 g carbohydrate, trace fiber, 63 g protein.
