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DOUBLE-DUTY DINNERS by Susan Nicholson FIRST NIGHT: Preparing a home-cooked meal can't get much easier than GOLDEN DELICIOUS TURKEY BREAST. Heat oven to 450 degrees. Place a 4- to 6-pound (thawed, if frozen) bone-in turkey breast (breast bone up) in a foil-lined shallow roasting pan. Roast, uncovered, 20 to 25 minutes or until skin is golden. Drain and discard any fat. Combine 1 cup apple juice with 1/4 cup soy sauce and pour over turkey. Reduce temperature to 350 degrees. Cover turkey and roast to an internal temperature of 170 degrees or about 15 to 20 minutes additional roasting time per pound. Baste occasionally with pan liquid. Blend 2 tablespoons cornstarch with 1 more cup apple juice. Stir into liquid in bottom of pan. Continue to bake turkey for 10 to 15 more minutes or until sauce thickens. Remove from oven; let stand 10 minutes before slicing. Spoon sauce over slices of the turkey. Serve the juicy bird with RICE, SNOW PEAS and BAGUETTES. With CHERRY COBBLER for dessert, you have a perfect meal. SUSAN'S TIPS: If you prefer, use unsweetened apple cider instead of apple juice for the turkey. Save 2 cups shredded cooked turkey and some cobbler for later.
FOR LATER: A simple entree like CRANBERRY TURKEY SANDWICHES is good anytime of year. Serve it with POTATOES O'BRIEN (frozen). Warm the leftover COBBLER and top it with fat-free VANILLA ICE CREAM for dessert. SHOPPING LIST: Poultry: bone-in turkey breast Produce: snow peas, romaine lettuce Bakery: baguettes, cherry cobbler, sourdough or whole-wheat bread Pantry items: apple juice, soy sauce, cornstarch, rice, whole cranberry sauce Refrigerated/freezer case: reduced-fat cream cheese, potatoes O'Brien, fat-free vanilla ice cream
CRANBERRY TURKEY SANDWICHES Makes 4 servings Preparation time: less than 10 minutes Cooking time: toasting bread 8 slices sourdough or whole-wheat bread 4 ounces reduced-fat cream cheese 1 cup canned whole cranberry sauce 2 cups shredded cooked leftover turkey breast 8 romaine lettuce leaves Toast bread. While toast is still hot, spread bread with cream cheese, so it melts slightly. Spread bread with cranberry sauce. Top 4 slices bread with 1/2 cup turkey, then the romaine. Cover with other bread slice. Cut in half diagonally and serve. Per serving: 435 calories, 31 grams protein, 8 grams fat (17 percent calories from fat), 4.6 grams saturated fat, 59 grams carbohydrate, 80 milligrams cholesterol, 545 milligrams sodium, 3 grams fiber.
Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by e-mail: menuplanner@mindspring.com.
COPYRIGHT 2008 UNIVERSAL PRESS SYNDICATE
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