Chicken Breasts with Ginger Butter

Chicken Breasts with Ginger Butter - serves 4

4 boneless, skinless chicken breast halves
1/2 cup buttermilk
1/2 tsp hot pepper sauce
3 tbsp butter, room temperature
1 tbsp honey
1/2 tsp finely grated fresh ginger root
1/2 cup unsalted cocktail peanuts, finely chopped
1 cup flour
1/4 tsp garlic powder
1 tsp seasoning salt
1/4 tsp freshly ground black pepper
2 tbsp peanut oil

Place chicken breasts between 2 sheets wax paper and pound gently with
meat mallet or rolling pin to flatten.
In shallow dish, combine buttermilk and pepper sauce; add chicken and
marinate 1/2 hour or cover and refrigerate several hours.
In small bowl, cream butter, honey, and gingerroot; set aside. In
shallow dish, mix together peanuts, flour, garlic powder, seasoning
salt and black pepper. Remove chicken from marinade; drain well and
dredge in flour mixture to coat evenly.
In large frypan, place oil and heat over medium heat. Add chicken and
saute about 3 minutes or until lightly browned. Turn and cook about 5
minutes more until golden brown and no longer pink inside.
Top each breast half with a small dollop of ginger butter.

Pan Fried Duck Breast with Sweet Potato Mash

Pan Fried Duck Breast with Sweet Potato Mash

For the duck:
1 duck breast
2 ounces honey

For the sweet potato mash:
1 sweet potato, boiled
2 ounces butter
2 tablespoons cream
salt and freshly ground pepper

For the shallot and red wine sauce:
1 shallot, finely chopped
2 garlic cloves, peeled and chopped
1 Romano chilli, diced finely
1 ounce butter
2 tablespoons red wine
4 ounces beef stock

For decoration:
2 asparagus spears, trimmed and blanched
6 baby carrots, trimmed and blanched

Cook the sweet potato in salted boiling water. Drain. Meanwhile, pan
fry the duck in a hot ovenproof frying pan. Place the honey in the
bottom of the pan and the duck skin side down. Fry the duck for 6
minutes on each side before placing in a hot oven. Roast the duck in
the oven for 5 minutes. While the duck is in the oven, make the
shallot and red wine sauce. In a small pan saute the shallot and
garlic in the butter for 2 minutes. Add the red pepper. Add the red
wine and stock and cover. Bring to the boil, then simmer. Mash the
sweet potato, adding the butter and cream for flavor. When the duck is
ready, place the breast on a bed of mashed sweet potato. Decorate with
blanched asparagus spears and baby carrots. Top with the shallot and
red wine sauce. If you have time, leave the duck to rest for about 5
minutes before serving.

Greek Style Meatballs and Artichokes

Greek Style Meatballs and Artichokes-- -WW

1 serving cooking spray
1 pound uncooked ground turkey breast
1/2 teaspoon table salt or more to taste
1/4 teaspoon ground sage or more to taste
8 small uncooked new potatoes, scrubbed, unpeeled
9 ounces frozen artichoke hearts
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1 cup canned chicken broth
1 tablespoons cornstarch
1 tablespoons fresh lemon juice

Coat a 12 inch nonstick skillet with cooking spray. Season turkey with
salt and sage; shape into 1 inch balls. Add turkey to skillet and
brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5
quart slow cooker. Add potatoes, frozen artichoke hearts oregano,
pepper and broth; cover and cook on high heat for 5 to 6 hours. When
layering the ingredients in your slow cooker, arrange the artichoke
hearts near the top so they don't overcook. Do not thaw the artichokes
first. Or, add the artichokes toward the end of the cooking process if
you prefer a firmer texture. About 15 minutes before serving, spoon
cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and
lemon juice; stir well. Stir into slow cooker, cover and cook on low
heat for 15 minutes more. Makes about 1 2/3 cups per serving.

Serves 6. 4 points per serving.

Chicken with Mushrooms and Potatoes

Chicken with Mushrooms and Potatoes---WW

1 pound boneless skinless chicken breast tenders
8 ounces mushrooms, sliced
1 medium onion sliced
12 ounces redskin new potatoes, sliced
1 can cream of mushroom soup with roasted garlic
1 cup cream sherry

Place vegetables in bottom of crock pot and layer chicken tenders over
them. Mix the soup and sherry and pour over the chicken and
vegetables. Cook on low 8 10 hours.

Serves 4. 6 points per serving.

Roasted Turkey with Bourbon Butter Glaze

Roasted Turkey with Bourbon Butter Glaze---WW

1/2 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram,
crushed
1 teaspoon finely shredded lemon peel
1 14 to 16 pound turkey
1/4 cup bourbon
salt
pepper
fresh herbs, optional
kumquats, optional

For glaze, combine butter, brown sugar, marjoram and lemon peel in a
small mixing bowl. Place turkey, breast side up, on a rack in a
shallow roasting pan. Using your fingers, separate turkey skin from
breast meat, being careful not to tear skin or pierce meat. Spread
about half of the glaze over the breast meat under the skin. Melt
remaining glaze; cool slightly. Stir in bourbon. Brush mixture over
outside of turkey. Season turkey with salt and pepper. Pull neck skin
to back and fasten with a short skewer. Tuck drumsticks under the band
of skin that crosses the tail. If there isn't a band, tie drumsticks
to tail. Twist wing tips under back. Insert a meat thermometer in the
center of an inside thigh muscle. The thermometer bulb should not
touch bone. Cover turkey loosely with foil. Roast in a 325F oven for 3
3/4 to 4 1/4 hours or until thermometer registers 180F. After 3 hours,
cut the skin or string between drumsticks. Remove foil the last 30
minutes of roasting to let bird brown. Turkey is done when drumsticks
move very easily in their sockets and their thickest parts feel soft
when pressed. Remove turkey from oven and cover loosely with foil. Let
stand 15 to 20 minutes before carving. If desired, garnish platter
with fresh herbs and kumquats.

Serves 12 to 15. 11 points per serving.

Nutritional facts per serving
calories: 449, total fat: 24g, saturated fat: 10g, cholesterol: 155mg,
sodium: 243mg, carbohydrate: 5g, fiber: 0g, protein: 46g, vitamin A:
8%, vitamin C: 0%, calcium: 5%, iron: 17%

Roast Turkey

Good Eats Roast Turkey

I am going to attempt this with my smaller bird. I have a 20+ pounder for Thanksgiving with the in-laws. Of course I don't have candied ginger or allspice berries, I'll use what I have on hand!

Turkey Taco Dip

Turkey Taco Dip

Source: Kraft Foods

Prep Time: 5 min
Total Time: 20 min
Makes: 3 cups dip or 24 servings, 2 Tbsp. dip and 16 crackers each

1/2 lb. ground turkey
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 cup water
1 can (16 oz.) black beans, drained
1/2 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
1 cup chopped tomato
WHEAT THINS Snack Crackers

COOK and stir turkey in nonstick skillet until no longer pink,
stirring to break up turkey. Add seasoning mix and water; bring to
boil. Cook on medium heat 2 to 3 minutes.
STIR in beans; cook an additional 5 minutes, stirring constantly and
mashing beans slightly with fork. Stir in 1/4 cup of the cheese.
SPOON into serving bowl. Top with remaining cheese and tomato. Serve
as a dip with crackers.