My Health Journey - Week 1 Review & Thanksgiving Menu!

Описание: A look back at Week 1 of my 6-week health journey. A look back on what is working and a look forward on what's ahead. Bonus! I share my Thanksgiving menu:
Herb and Garlic Roasted Turkey Breast: 3 pound turkey breast, bone in, skin on;  2 cloves garlic, minced  1 teaspoon dried thyme  1 teaspoon dried rosemary  1 teaspoon dried sage leaves  ½ teaspoon ground black pepper  1 tablespoon chicken broth 1. . Preheat the oven to 350 degrees. Rinse the turkey and pat it dry. 2. Combine the chicken broth, garlic, herbs, and pepper in a small bowl. Rub the mixture all over the turkey, top to bottom, and underneath the skin. Place in a roasting pan or a rimmed baking sheet. No rack required.
3. Roast at 350 degrees for 45 minutes to one hour, or until an instant read thermometer
inserted into the thickest part of the breast, without touching bone, reaches 165 degrees.
4. Cover the turkey with foil and allow it to rest for at least 10 minutes. Carve and serve!
Turkey Gravy:  2 cups turkey broth  2 roasted onions, peeled  Pepper to taste 1. Place onions and turkey broth in a medium pan and heat over medium high heat. 2. Once warm, puree with a stick blender 3. Add more broth if desired and blend until you achieve desired thickness
Cranberry Sauce:  2 -16 oz bags cranberries  1 teaspoon stevia  1/2 teaspoon ground ginger  1 tablespoon lemon juice  1 teaspoon lemon zest  1 cup water (If you prefer it to not be thick, you can add a little more water) 1. Place the cranberries, stevia, ginger, lemon and water in a sauce pan 2. Simmer them over medium heat until cooked down, stirring occasionally 3. Pour the mixture into the food processor and pulse until smooth 4. Adjust sweetener to taste and pulse again 5. Chill for 1 to 2 hours and serve
Garlic Green Beans:  1-1/2 pounds fresh green beans  2 tablespoons vegetable broth
 3 garlic cloves, minced  2 teaspoons Italian seasoning  Pepper to taste 1. In a 15x10x1-in. baking pan, toss green beans, vegetable broth, garlic and Italian seasoning until beans are well coated 2. Bake, uncovered, at 450° for 12-15 minutes or until beans are crisp-tender and lightly browned, stirring occasionally 3. Sprinkle with salt & pepper, to taste
Cauliflower Stuffing:  1 cup diced onion  1 cup chopped celery  1 ½ tablespoons minced garlic  6 cups cauliflower, cut into small bite-sized florets  2 tablespoons minced parsley
 1 teaspoon poultry seasoning  ½ teaspoon ground sage  Black pepper to taste  ½ cup chicken broth 1. Over medium high heat, place the onion, celery and garlic into a large frying
pan. Stirring frequently until the onion is golden and tender. About 8 mins 2. Reduce the heat to medium and stir in the cauliflower. Cook until the cauliflower just begins to soften and brown while stirring frequently. About 10 mins. 3. Add in the parsley, poultry seasoning, sage and pepper. Cook an additional minute. 4. Stir in the broth, cover and cook until the cauliflower is tender and the liquid is absorbed. About 10 mins. 5. Serve warm
Candy Roasted Butternut Squash: • 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes • 1 1/2 tablespoons Walden Farms Pancake Syrup • Cooking spray
• 1 3/4 teaspoons kosher salt (not pure table salt, or the recipe will be too salty, or reduce the
amount and add a bit at the end as needed) • 3/4 teaspoon ground cinnamon • 1/2 teaspoon ground black pepper Optional toppings: • Savory: 1 tablespoon chopped fresh rosemary - OR -
• Sweet: Walden Farms Marshmallow Dip 1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees. Generously coat two baking sheets with nonstick spray. 2. Place the squash cubes in a large bowl. Spray with the cooking spray and drizzle pancake syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap. 3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. 4. Remove from the oven and sprinkle the rosemary over the top or drizzle with marshmallow dip. 5. Serve warm.
I hope you enjoy!!!