Luella's Corner
Recipes
Rosemary-Roasted Turkey

Moist and flavorful, you can also use this recipe for Cornish
game hens, chicken breasts or roasting chicken. Select a
turkey sized according to the amount of people you will be
serving.


Ingredients
3/4 C. olive oil
3 Tbs. minced garlic
2 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh basil
1 Tbs. Italian seasoning
1 tsp. ground black pepper
Salt to taste (recommend sea salt)
1 12 lb. whole turkey

Directions
Preheat oven to 325 degrees. In a small bowl, mix the olive
oil, garlic, rosemary, basil, Italian seasoning, black pepper
and salt. Set aside. Wash the turkey inside and out; pat dry.
Remove any large fat deposits. Loosen the skin from the
breast. This is done by slowly working your fingers
between the breast and the skin. Work it loose to the end of
the drumstick, being careful not to tear the skin.

Using your hand, spread a generous amount of the
rosemary mixture under the breast skin and down the thigh
and leg. Rub the remainder of the rosemary mixture over
the outside of the breast. Use toothpicks to seal skin over
any exposed breast meat. Place the turkey on a rack in a
roasting pan. Add about 1/4 inch of water to the bottom of
the pan. Roast in the preheated oven 3-4 hours, or until the
internal temperature of the bird reaches 180 degrees.
Holiday Recipe

A New Year, a New Pizza
It’s no secret: Americans have a love affair with pizza. But
conventional toppings like pepperoni, sausage and extra
cheese aren’t doing your waistline (or your arteries) any
favors. Step outside the box and try topping a whole-
wheat pizza crust with a cool, crisp salad. You’ll enjoy the
crunch of a traditional pie and benefit from the added
fiber, nutrients and phytochemicals.


Salad Pizza
1 medium bunch (about 2 cups) arugula or other leafy
greens, rinsed, drained and finely chopped
1 large tomato, seeded and chopped
1 small red onion, finely diced
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
2 tsp. extra virgin olive oil
2 tsp. red wine vinegar
Whole-wheat pizza dough, or pre-baked whole-wheat
pizza shell, roughly 12-inches in diameter (for example,
whole-wheat Boboli)
Dash of Garlic powder (optional)
Dash of Oregano (optional)
3/4 cup low-sodium pizza sauce
1/4 cup grated reduced-fat Parmesan cheese

Preheat the oven to 425 degrees.

Place the greens in a mixing bowl. Add the tomato, onion
and peppers. Meanwhile, in a small bowl mix the oil and
vinegar. Add the dressing to the salad, and toss it with a
fork. Set it aside.

If you are using fresh dough, roll it out and let it rise
according to the package directions. For some added
flavor, consider sprinkling the dough with garlic powder
and oregano before baking. Top the dough or pre-made
pizza crust with the pizza sauce, leaving a 1/2-inch
border. Bake the dough for 8 minutes or until the crust is
crisp. If you choose to use a pre-made pizza shell, bake it
according to package directions.

Remove the crust from the oven and, while the pizza
crust is still hot, cover it with the salad greens. Lightly
sprinkle the top with the grated Parmesan cheese.

Cut the pizza into individual servings and serve
immediately.

Makes 4 servings.

Per serving: 280 calories, 8 g total fat (3 g saturated fat),
46 g carbohydrate, 12 g protein,
7 g dietary fiber, 500 mg sodium.

*****
For more delicious recipes please visit Diets and
Healthy Recipes at The Best Years in Life

For more Recipes and Health Tips, please visit Ask Tony
Isaacs: Featuring Luella May forum
Salad Pizza

Chicken Noodle Soup with Parsnips
and Dill Recipe

Lots of carrots and parsnips give old-favorite chicken
noodle soup a sweet savor. To balance this effect,
use the optional parsley, which is just slightly bitter.

RECIPE INGREDIENTS


1 1/2 quarts canned low-sodium chicken broth or
homemade stock

1 onion, chopped

4 carrots, halved lengthwise and cut crosswise into
1-inch pieces

4 parsnips, halved lengthwise and cut crosswise into
1-inch pieces

1 1/2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breasts (about 3)

1 cup wide egg noodles (about 2 ounces)

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley (optional)



RECIPE METHOD


In a large pot, combine the broth, onion, carrots,
parsnips, salt, and pepper and bring to a simmer.
Add the chicken breasts to the pot and simmer until
just done, about 10 minutes. Remove the chicken;
bring the soup back to a simmer. When the chicken
breasts are cool enough to handle, cut them into
bite-size pieces.


Meanwhile, stir the noodles into the soup. Simmer
until the vegetables are tender and the noodles are
done, about 5 minutes. Return the chicken pieces to
the pot and then stir in the dill and the parsley.


Variations: *Skip the parsnips and raise the number
of carrots to eight. *Add one diced turnip to the mix.
*Use bone-in chicken breasts and cook them for an
additional ten minutes. The extra time in the pot will
give the soup even more flavor.


Recipe reprinted by permission of Food and Wine. All
rights reserved.




For more delicious recipes please visit Diets and
Healthy Recipes at The Best Years in Life