Turkey with Apricot and Dried Cranberry Salsa
Serves 4
4 turkey scaloppini (or turkey breasts) (about 1 lb)
¼ cup all-purpose flour
2 tsp vegetable oil
¼ cup chopped dried apricots
¼ cup dried cranberries
1 cup diced red bell pepper
¹/³ cup diced green onions, white part only
1 tsp crushed fresh garlic
¼ cup chopped cilantro or parsley
3 Tbsp apricot jam
1 Tbsp pure maple syrup
1 tsp Dijon mustard
2 tsp apple cider vinegar or freshly squeezed lemon juice
3 Tbsp chopped cilantro or parsley
1. Dust the turkey with flour. Spray a non-stick grill pan or skillet with cooking oil, add the vegetable oil and heat to medium. Sauté the turkey just until browned on both sides and no longer pink, about 8 minutes in total. Remove from the heat and keep covered.
2. To make the salsa, combine the apricots, cranberries, bell pepper, green onion, garlic, cilantro, jam, maple syrup, mustard and vinegar or lemon juice.
3. Spoon the salsa over the turkey and garnish with cilantro or parsley.
Arugula Lentil Sweet Potato Salad
Serves 6
2 cups peeled, diced sweet potato
8 cups arugula or spinach
½ cup black or green cooked lentils (freshly cooked or canned)
1/3 cup dried cranberries
½ cup sliced red onion
1/3 cup crumbled goat cheese
Maple Dressing
1 tsp minced garlic
½ tsp Dijon mustard
1 Tbsp cider vinegar
2½ Tbsp maple syrup
3 Tbsp olive oil
2 tsp lemon juice
pinch of salt and pepper
1. Preheat oven to 450 F. Spray a baking sheet with vegetable oil. Bake the sweet potatoes for 10 minutes or just until tender. Cool.
2. In serving bowl add arugula, lentils, cranberries, onion, goat cheese and sweet potatoes. Combine ingredients for dressing, pour over salad and mix well.
Quinoa with Sweet Potato and Dried Cranberries and Maple Dressing
Serves 6
Salad
1 medium sweet potato peeled and cut into cubes
1 cup uncooked quinoa
1 ½ cups chicken or vegetable stock
½ cup dried cranberries
¼ cup diced green onions
¼ cup chopped cilantro or basil
Salt and pepper
Dressing
½ tsp minced garlic
¼ tsp Dijon mustard
1 ½ tsp apple cider vinegar
4 tsp maple syrup
1 ½ tbsp olive oil
2 tsp lemon juice
1. Preheat oven to 425 F. Spray a baking sheet with vegetable oil. Place sweet potato cubes on sheet and roast for 15 minutes or just until tender.
2. Bring quinoa and stock to a boil, cover and simmer on lowest heat for 15 minutes. Place in serving bowl with sweet potatoes and remaining salad ingredients.
3. Dressing: Combine ingredients and add to quinoa salad.
Mini Pumpkin Cheesecakes
Serves 12
Cheesecake
12 oz light cream cheese cut into cubes
1/2 cup low fat sour cream
2 eggs
1/2 cup pureed pumpkin
½ tsp cinnamon
2 tbsp all-purpose flour
¾ cup granulated sugar
1 tsp vanilla extract
Candied pecans
1/3 cup pecan halves
3 Tbsp icing sugar
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
Caramel sauce (store bought or homemade)(optional)
1. Preheat oven to 350 F. Spray a 12 cup muffin tin (round or square) with vegetable spray.
2. In food processor puree all ingredients for the cheesecake until smooth. Divide evenly into muffin pan.
3. Place pan in a larger pan filled ½” with water to create a water bath.
4. Bake for 15 – 18 minutes just until no longer loose in the middle.
5. Meanwhile make candied pecans: Rinse the pecans with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet. Bake for 15 minutes at 350F in the center of the oven. Remove and cool. When they’re cool enough to handle, chop coarsely.
6. Chill cheesecakes in freezer to cool down quickly.
7. Serve cheesecakes with chopped nuts over top and caramel sauce if using.
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