Free Zone Diet Dinner Recipe: Traditional Turkey Dinner-The Whole Meal Deal

Recipe Contributed by pugmom97030
This Recipe is a Favorite of 23 Members and is being used in Menus.

Prep Time:	45  minutes
Cook Time:	180  minutes
Cook Temp:	375  degrees
		Make Whole

Your preferences are view Calories.
			(values in Calories)
Amt	Msr	Ingredient	Carb	Pro	Fat	GI
1 & 1/2	cup	Alfalfa Sprouts	3	8	3	L
1/2	cup	Basil, fresh	2	2	1	L
3	lb	Beans, snap, green	310	100	15	L
2	cup	Blackberries	132	8	10	L
2	cup	Blueberries	145	8	10	L
1/2	ea	Bread stuffing, bread, dry mix	265	37	26	H
2 & 1/2	cup	Celery	35	9	4	L
1/4	cup	Chicken broth, uncondensed	1	1	1	M
2	Tbsp	Cornstarch	62	0	0	L
3/4	cup	Cream of Mushroom Soup, Low Fat	54	6	41	L
3	cup	Cucumber, peeled	33	9	6	L
1	ea	Egg, whole	5	29	53	L
1	tsp	Fructose	15	0	0	L
4	ea	Garlic, clove	16	0	0	L
2	tsp	Garlic, fresh	7	1	0	L
2	Tbsp	Milk, 1% milkfat	6	4	3	L
1 & 1/2	lb	Mushrooms	71	79	20	L
1/3	cup	Oil, Olive, Extra Virgin	0	0	631	L
1 & 1/2	cup	Onions	77	11	3	L
1	ea	Onions, Red	100	16	4	L
3/4	lb	Potatoes, red	267	31	5	H
1	cup	Radishes	15	3	6	L
10	cup	Salad Greens, Mixed	45	0	0	L
1/4	lb	Sausage, turkey, breakfast links, mild	7	70	185	L
2	cup	Strawberries	74	7	10	L
4	lg	Tomatoes	86	20	17	L
3	lb	Turkey roll, light and dark meat	187	1001	868	L
1/2	lb	Turnips	51	8	2	L
1/4	cup	Vinegar, Red Wine	9	0	0	M
1	cup	Yogurt, vanilla, low fat	133	48	28	H
		TOTAL CALORIES	2211	1518	1951	M
TOTAL CALORIES:   5,680
Important Ingredient Notes: Poultry: All poultry assumed without skin, roasted.

Preparation Instructions: To cook turkey: Remove turkey from package, rinse and pat dry. Season with salt, pepper and butter spray. Roast according to package directions. * You will only use 3 pounds of turkey roast, but the roasts come packaged as 2 pounds, so when finished roasting, cut one in half and package the half for some next day turkey leftovers. To make stuffed mushrooms: Dice 1/2 cup celery and 1/2 cup onion. Heat 1 teaspoon olive oil in saute pan. Add celery and onion. Season with salt and pepper to taste. Saute until soft but not brown. Mince parsley and add to pan. Wash and remove stems from mushrooms. Dice stems and add to pan. Continue cooking over medium-low heat until vegetables are soft. Place 1/2 cup dry stuffing mix in blender and make into crumbs. Add to saute pan. Mix well with other ingredients. Remove from heat. Mist a shallow casserole dish with non-stick spray. Using a teaspoon, fill each mushroom with veggie mixture. Bake in 375 degree oven for 45 minutes. To make stuffing: Place dry stuffing mix in large bowl. Dice 1 cup onion and 1 cup celery. Heat 1 teaspoon oil in saute pan. Add onion and celery and saute until soft. Crumble sausage and add to pan. Cook until brown. Remove from heat and place in bowl with stuffing mix. Add 1 egg and the soup. Mix well. Place in a covered casserole dish and bake at 375 degrees for 45 minutes. To make green beans: Wash and clean string beans (I use whole baby beans, frozen are okay). Slice onion into very thin rounds and separate into rings. Heat 1 tablespoon olive oil in saute pan. Add onions, salt and papper to taste and saute until carmelized. Steam green beans until crisp tender. Add to pan and stirfry to deglaze pan and combine with onions. To make salad: Wash and tear lettuce and place in a large bowl. Cut up tomatoes, celery and cucumbers. Slice red onion into thin rounds and separate into rings. Wash and slice 1/2 pound of mushrooms. Dice basil. Arrange veggies in salad bowl as desired. Top with alfalfa sprouts. Use non-fat dressing of your choice* or make a simple vinaigrette with remaining oil, vinegar, salt, pepper and pressed garlic. To make potatoes and turnips: Roast your own garlic or buy commercially prepared. Peel turnip and cut into a 1 inch dice. Wash and cut potatoes into a 1 inch dice, leaving skin on. Boil until tender, drain and place in a bowl. Add chicken broth, milk and 1 to 2 teaspoons of roasted garlic, salt and pepper to taste. Mash together. You can add a few sprays of butter spray if desired. To make gravy: Remove turkey from oven. Add 1/2 to 1 cup of water to the pan juices and stir to deglaze. Transfer to a skillet or saucepot. Mix the cornstarch with a little cold water. Add to pan juices. Whisk over medium-high heat until gravy thickens. Place in gravy server. To make Fruit: Wash and slice berries and place in bowl to chill. Mix yogurt and fructose. Place in individual serving dishes or leave n serving bowl. When ready to serve, spoon yogurt cream over berries. * If you use a commercial dressing, you can use more olive oil to saute veggies in stuffing, beans and mushrooms.
Categories: Dinner	Types: Formal
Balance Ratio:	39-27-34
Medium Glycemic Index
Serving Information as: Dinner  Serving Size:  1/12 of Recipe Calorie Information as: Dinner  Calories:  473   (Dinner target: 500) 46g Carbs, 32g Protein, 18g Fat

  
39-27-34 

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