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Spicy Maple Turkey Breast with Quick Pan Sauce
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Turkey:
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 3 pounds skinless (boneless turkey breast halves)
- Cooking spray
Sauce:
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/4 cups no-salt-added chicken stock — (such as Swanson)
- 1 tablespoon flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Spiced Pork with Bourbon Reduction Sauce
Sauce:
- 1/2 cup bourbon
- 1/4 cup packed dark brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons cider vinegar
- 1 1/2 teaspoons bottled minced garlic
- 1/2 teaspoon black pepper
Pork:
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1 pound pork tenderloin — trimmed
- Cooking spray
- To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
- To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Spinach and Cheese Ravioli
- 3 cups Tomato Sauce
- 1 tsp olive oil
- 1 garlic clove (minced)
- 1 cup shredded part-skim mozzarella cheese ((4 ounces))
- 1/2 cup shredded Asiago cheese ((2 ounces))
- 1/2 cup 1% low-fat cottage cheese
- 1/4 cup 1% low-fat milk
- 1/2 tsp dried oregano
- 1/4 tsp ground nutmeg
- 1/8 tsp pepper
- 1 package frozen chopped spinach ((10-ounce) thawed, drained, and squeezed dry)
- 36 won ton wrappers
- 1 egg white (lightly beaten)
- Prepare Tomato Sauce; set aside, and keep warm.
- Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 1 minute. Place garlic, mozzarella cheese, and next 7 ingredients (mozzarella cheese through spinach) in a food processor; pulse until well-blended.
- Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white, and bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat procedure with remaining won ton wrappers, spinach mixture, and egg white.
- Bring 4 quarts water to a boil in a large Dutch oven. Add 12 ravioli (cover remaining ravioli with a damp towel to keep them from drying out); cook 2 minutes, stirring once. Remove ravioli from water with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining ravioli. Place ravioli in shallow bowls, and top with Tomato Sauce.
Spicy Shrimp and Rice Soup
- 4 cups fat-free (less-sodium chicken broth)
- 2 cups water
- 1 cup instant long-grain rice (such as Minute brand)
- 1 Tbs canola oil
- 1 tsp bottled minced garlic
- 1/2 tsp crushed red pepper
- 1 1/2 lbs large shrimp (peeled and deveined)
- 4 lime wedges
- Bean sprouts (optional)
- Sliced green onions (optional)
- Chopped fresh cilantro (optional)
- Sliced jalapeño pepper (optional)
- Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired
