Thanksgiving

Perfect for a holiday gathering, this roast turkey breast can be prepated in less time than a whole turkey. Enjoy!

Makes 8 servings.

Ingredients

• 3 pounds turkey breast half (with skin and bones)
• 1 onion, large quartered
• 1 carrot, large quartered
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 3 tablespoons olive oil
• salt and pepper (to taste, optional)
• chicken broth (or margarine, for basting, optional)

Directions

1. Wash hands with soap and water.
2. Preheat oven to 400°F. Place turkey breast in roasting pan along with onion and carrot.
3. Mix spices with olive oil. Rub turkey with olive oil.
4. Roast turkey at 400°F for 15 minutes. Baste with margarine and chicken broth (optional).
5. Reduce turkey temperature to 350°F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165°F.
6. Remove to carving board and let rest for 10 minutes.

For nutrition information, please visit Roast Turkey Breast with Rosemary, Sage, and Thyme at USDA’s MyPlate Kitchen.

Ginger, soy sauce, and garlic fill this tofu with flavor. This dish is protein-packed and friendly to a vegetable-based diet.

Makes 4 servings.

Ingredients

• 2 tablespoons soy sauce
• 1 clove garlic (minced, or 1/4 teaspoon garlic powder)
• 1 teaspoon fresh ginger (minced, optional)
• 1 teaspoon vegetable oil
• 1 package tofu (firm or extra firm, water packed, 14 ounces, drained)

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil.
3. Drain water from tofu. Wrap tofu in paper towels. Let set for about 5 minutes.
4. While tofu is draining, combine soy sauce, garlic, ginger and vegetable oil in a small bowl.
5. Slice tofu into 1/2 inch thick slices. Place tofu slices on foil lined baking sheet.
6. Pour soy sauce mixture over tofu. Using a spatula or pancake turner, gently turn slices over to coat both sides with sauce.
7. Bake tofu for 15 minutes. Turn slices over and bake for another 15 minutes. Tofu should be light golden brown and firm. Serve hot in place of meat or cut into slices or cubes and add to a stir-fry, fried rice, soup or salad.

For nutrition information, please visit Baked Tofu at USDA’s MyPlate Kitchen.

This stuffing has lots of crunch and flavor from the apples, celery, and onions. Whole wheat bread gives this recipe a boost of whole grains.

Makes 8 servings.

Ingredients

• 10 cups whole wheat bread cubes (or white bread or buns, dry)
• 1/3 cup water
• 1/2 cup onion (chopped)
• 1/2 cup celery (chopped)
• 1 teaspoon parsley, dried (or 1 Tbsp fresh parsley chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups milk
• 1 egg (lightly beaten)
• 2 apples (optional - medium, pared, cored and chopped, or 1/4 cup raisins)

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350 degrees.
3. Put cubes in a large bowl. Set aside.
4. Put water in medium saucepan. Add onion, celery, parsley, salt and pepper. Cook for 5 minutes. Do not drain. Pour over bread cubes.
5. Stir in milk and egg. Gently stir in apples, and raisins, if desired.
6. Spoon into a greased 2-quart baking dish. Bake at 350 degrees for 1 hour.

For nutrition information, please visit Grandma's Stuffing at USDA’s MyPlate Kitchen.

A creamy comfort food that is quick and easy to prepare!

Makes 8 servings.

Ingredients

• 2 pounds potatoes (6 medium)
• 1 cup milk, low-fat
• 3 tablespoons margarine or butter
• 1 teaspoon salt
• 1/2 teaspoon pepper (ground)

Directions

1. Wash hands with soap and water.
2. Peel the potatoes, and cut them into chunks.
3. Put the potatoes in a medium saucepan with enough water to cover them.
4. Cook the potatoes on medium heat for 15 minutes or until tender.
5. Remove the potatoes from the heat. Drain the water off the potatoes.
6. Mash the potatoes with a fork or potato masher.
7. Stir in enough milk to make the potatoes smooth and creamy.
8. Add the butter, salt and pepper.

For nutrition information, please visit Homemade Mashed Potatoes at USDA’s MyPlate Kitchen.

Makes 6 servings.

Ingredients

• 4 potatoes (baking, peeled and cut in chunks, about 2 pounds)
• 1 can garbanzo beans (15 ounce, drained)
• 3/4 cup milk, non-fat (or fortified soy milk)
• 1/4 cup Parmesan cheese
• 1/2 teaspoon garlic powder
• black pepper (to taste)

Directions

1. Place the potatoes in a large sauce pan and cover with water. Bring to a boil over high heat then reduce to a simmer.
2. Add the garbanzo beans 10 minutes after potatoes start cooking. Continue cooking until potatoes are fork tender, about 20 minutes.
3. Drain water and place the sauce pan back on the stove. Mash the beans and potatoes using a potato masher or hand beaters.
4. Add the milk, cheese and seasonings.
5. Reheat if necessary. Serve hot.

For nutrition information, please visit Hearty Mashed Potatoes at USDA’s MyPlate Kitchen.

Jazz up green beans with mushrooms, onions, and garlic in a quick and easy vegetable side dish.

Makes 6 servings.

Ingredients

• 1 cup onion (chopped)
• 1 cup mushrooms (sliced)
• 1 teaspoon garlic (minced)
• 1 can green beans (16 ounce, drained, cut)

Directions

1. Wash hands with soap and water.
2. Spray a skillet with non-stick cooking spray.
3. Sauté onions, mushrooms, and garlic.
4. Add green beans and heat thoroughly.

For nutrition information, please visit Green Bean Saute at USDA’s MyPlate Kitchen.

Enjoy this side dish for a Thanksgiving treat or anytime yams are in season.

Makes 6 servings.

Ingredients

• 1 1/2 cups yams
• 1/4 cup brown sugar (packed)
• 1 teaspoon flour (sifted)
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (ground)
• 1/4 teaspoon orange peel
• 1 teaspoon margarine, tub (soft, unsalted)
• 1/2 cup orange juice

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350 degrees Fahrenheit.
3. Cut yams in half and boil until tender, but firm (about 20 minutes). When cool enough to handle, peel and slice into ¼-inch thickness.
4. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.
5. Place half of sliced yams in medium-sized casserole dish. Sprinkle with spiced sugar mixture.
6. Dot with half the amount of margarine.
7. Add second layer of yams, using the rest of the ingredients in the order above. Add orange juice.
8. Bake uncovered for 20 minutes.

For nutrition information, please visit Candied Yams at USDA’s MyPlate Kitchen.

Enjoy the best of fall flavors with this sweet and tart green salad. Light yet crisp, it’s a perfect dish for fall.

Makes 8 servings.

Ingredients

• 1 head of lettuce (about 10 cups)
• 2 apples (medium, sliced)
• 1/2 cup walnuts (chopped)
• 1 cup dried cranberries
• 1/2 cup green onions (sliced)
• 3/4 cup vinaigrette dressing

Directions

1. Wash hands with soap and water.
2. Toss lettuce, apples, walnuts, cranberries, and onions in a large bowl.
3. Add dressing; toss to coat. Serve immediately.

For nutrition information, please visit Apple Cranberry Salad Toss at USDA’s MyPlate Kitchen.

A tangy and flavorful cranberry sauce that can be prepared in a flash!

Makes 8 servings.

Ingredients

• 3 cups fresh cranberries (12 ounces, can also use frozen)
• 1 orange
• 1 cup sugar

Directions

1. Wash hands with soap and water.
2. Place all ingredients in a blender and blend until mixed well.
3. Heat up and serve over turkey, ice cream sandwiches, etc.

Note: 1 cup white grape juice concentrate can be substituted for 1 cup sugar.

For nutrition information, please visit Homemade Cranberry Sauce at USDA’s MyPlate Kitchen.

A great option for cheesecake lovers. Less fat and saturated fat than a standard cheesecake but all of the flavor.

Makes 16 servings.

Ingredients

• 8 ounces cream cheese, reduced fat
• 8 ounces cream cheese, non-fat
• 2 egg
• 4 egg whites
• 1 1/4 cups sugar
• 1 can pumpkin (29 ounces)
• 1 teaspoon ginger
• 1 tablespoon cinnamon
• 2 graham cracker pie crusts (9 inch)

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350 degrees.
3. Place the cream cheese, eggs, and sugar in a large mixing bowl. Mix at medium speed until creamed. Add the remaining ingredients and mix at medium speed until ingredients are well mixed.
4. Spoon the mixture evenly in each pie crust and place both in the oven for approximately 50 minutes until pies look firm in the middle.

For nutrition information, please visit Pumpkin Cheese Pie at USDA’s MyPlate Kitchen.