TURKEY:

• 1 Butterball Turkey (12 to 14 lb/6 to 7 kg), thawed
• 1 tbsp each ground cinnamon and dried oregano (15 mL)
• 2 tsp each ground cumin and pepper (10 mL)
• 1 tsp ground cardamom (5 mL)
• 2 lemons, quartered
• 6 peeled garlic cloves
• 2 tbsp liquid honey (25 mL)

SALAD:

• 1 clove garlic, minced
• 2 tbsp lemon juice (25 mL)
• 1 tbsp extra-virgin olive oil (15 mL)
• 1/2 tsp each salt and pepper (2 mL)
• 3 cups shredded carrots (750 mL)
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms, drained
• 1/2 cup each golden raisins and pomegranate seeds (125 mL)
• 1 cup each green onion and fresh parsley, finely chopped (250 mL)
• 1/4 cup fi nely chopped fresh mint (60 mL)

1. Remove turkey from package. Remove neck from body cavity and giblets from neck cavity. Drain juices from cavities and blot with paper towels. Combine cinnamon, oregano, cumin, pepper and cardamom; rub mixture all over the turkey. Place the quartered lemons and garlic cloves in the large cavity. Place turkey, breast side up on a rack in a large roasting pan; tent loosely with foil.
2. Roast in 325ºF (160ºC) oven, basting occasionally, for 3 to 31/2 hours or until meat thermometer inserted in thickest part of thigh reads 185ºF (85ºC). Brush the turkey all over with honey; let stand for 20 minutes before carving. Discard pan drippings.
3. Salad: Meanwhile, whisk together garlic, lemon juice, olive oil, salt and pepper; toss with the carrots, mushrooms, raisins, pomegranate seeds, green onion, parsley and mint until well combined. Let stand for at least 30 minutes. Serve with sliced turkey. Makes 12 servings, with about 21/2 lbs (1.25 kg) leftover turkey meat.

Per Serving (5 oz/150 g turkey, with salad): Cal 283, Pro 29 g, Total Fat 13 g, Sat. Fat 3 g, Chol 113 mg, Carb 15 g, Fibre 3 g, Sodium 625 mg, Potassium 239 mg.

• 1 pkg (340 g) Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles, extra broad
• 1 lb Extra-Lean Ground Beef (500 g)
• 1 can (28 oz/796 mL) no-salt added diced tomatoes
• 1 can (19 oz/540 mL) black beans, drained and well rinsed
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms, drained
• 1 cup frozen corn kernels (250 mL)
• 2 tbsp ground chili powder (25 mL)
• 2 tsp each ground cumin and dried oregano (10 mL)
• 1/4 tsp each salt and pepper (1 mL
• 1 1/4 cups shredded reduced-fat Cheddar cheese (300 mL)
• 1/2 cup sliced green onions (125 mL)
• lime wedges

1. Prepare the noodles according to package directions; set aside.
2. Crumble the beef into a nonstick skillet set over medium heat; cook, stirring, until browned all over and cooked through. Stir in the tomatoes, black beans, mushrooms, corn, chili powder, cumin, oregano, salt and pepper until combined; cook for 1 minute or until fragrant. Transfer to large bowl and toss gently with the noodles.
3. Transfer mixture to lightly greased 13- x 9-inch (3.5 L) baking dish. Cover tightly with foil; bake in 350ºF (180ºC) oven for 20 minutes. Uncover and sprinkle with cheese and green onions. Bake for 10 minutes or until cheese is melted. Serve with lime wedges.

Makes 8 servings.

TIP: The noodle mixture can be divided between two smaller (2 L) casserole dishes before baking, to freeze one for later use. Thaw the casserole in the refrigerator overnight, then bake as directed.

Per Serving: Cal 404, Pro 30 g, Total Fat 10 g, Sat. Fat 4.6 g, Chol 63 mg, Carb 50 g, Fibre 9 g, Sodium 583 mg, Potassium 242 mg.

• 2 tsp vegetable oil (10 mL)
• 1 each onion, sweet yellow pepper and zucchini, chopped
• 2 tbsp mild Indian curry paste (25 mL)
• 2 cans (10 oz/284 mL each) Money’s Sliced Mushrooms, drained
• 1 can (19 oz/796 mL) no-salt added diced tomatoes, drained
• 1 cup drained rinsed cooked chickpeas 250 mL)
• 1 tbsp tomato paste (15 mL)
• 2 cups leftover Butterball Turkey, chopped cooked breast (500 mL)
• 1 tbsp minced fresh gingerroot (15 mL)
• 1/4 cup each mango chutney and fat-free plain yogurt (optional) (60 mL)
• finely chopped fresh coriander (optional)

1. Heat the oil in a large, deep nonstick skillet over medium heat; cook onion, yellow pepper, zucchini and curry paste, stirring often, for 5 minutes or until tender.
2. Add mushrooms, tomatoes, chickpeas and tomato paste; cook, uncovered, for 5 to 7 minutes or until vegetables are very tender. Add turkey and ginger; cook for 3 minutes or until heated through. Garnish with mango chutney, yogurt and coriander (if using).

Makes 4 servings.

Per Serving: Cal 313, Pro 29 g, Total Fat 9 g, Sat. Fat 1 g, Chol 63 mg, Carb 28 g, Fibre 7 g, Sodium 634 mg, Potassium 435 mg.

• 10 plum tomatoes, halved lengthwise
• 10 cloves garlic, halved
• 1 small onion, sliced
• 1 tbsp olive oil (15 mL)
• 1/4 tsp each salt and pepper (1 mL)
• 2 cans (each 10 oz/284 mL) Money’s Whole Mushrooms, drained
• 3 tbsp prepared basil pesto (45 mL)
• 2 tbsp balsamic vinegar (25 mL)
• 1 pkg (375 g) hot cooked Catelli® Healthy Harvest® Whole Wheat Penne
• 3 cups leftover Butterball Turkey, chopped cooked breast (750 mL)
• 1/4 cup each chopped fresh parsley and crumbled goat cheese (75 mL)

1. Toss the tomatoes with the garlic, onion, oil, salt and pepper. Insert a piece of garlic into the fl esh of each tomato half. Transfer the tomatoes, cut side down, to a roasting pan. Scatter onions over top. Roast in 425ºF (220ºC) oven for 40 minutes or until softened. Remove the shrivelled skins from the tomatoes using a pair of tongs.
2. Toss the mushrooms with pesto and vinegar; add to the roasting pan. Roast for 10 minutes or until heated through.
3. Break up the tomatoes and garlic into a slightly chunky sauce using the edge of a spoon. Add the pasta, turkey and parsley to the pan; toss with the vegetable mixture, scraping up any browned bits. Sprinkle with goat cheese.

Makes 6 servings.

Per Serving: Cal 468, Pro 36 g, Total Fat 10 g, Sat. Fat 3 g, Chol 67 mg, Carb 58 g, Fibre 9 g, Sodium 502 mg, Potassium 502 mg.

• 8 oz Sirloin Tip Beef Marinating Steak, (3/4 inch/2 cm thick), trimmed (250 g)
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms
• 1/3 cup fi nely chopped fresh coriander (75 mL)
• 2 tbsp lime juice (25 mL)
• 4 tsp fi nely chopped smoked chipotle peppers in adobo sauce (20 mL)
• 1 clove garlic, minced
• 2 small tomatoes, seeded and diced
• 1 cup shredded part-skim mozzarella cheese (250 mL)
• 1/2 cup each diced sweet red and yellow peppers (125 mL)
• 6 small whole wheat tortillas
• fat-free sour cream (optional)

1. Place steak in a resealable plastic bag. Drain the mushrooms, reserving 1/4 cup (60 mL) of the liquid. Whisk liquid with 1/4 cup (60 mL) of the coriander, lime juice, chipotle peppers and garlic; blend until smooth. Pour mixture over the steak, reserving 2 tbsp (25 mL). Seal bag and refrigerate for at least 4 hours or overnight.
2. Remove the steak from the marinade; pat dry. Discard marinade. Heat heavy skillet over medium-high heat; sear the steak for 2 minutes per side or until cooked to no more than medium doneness. Let cool slightly; Slice thinly into bite-size pieces. Toss steak with the mushrooms, tomatoes, cheese, peppers, remaining coriander and reserved chipotle mixture; divide evenly among tortillas. Fold tortillas over to enclose filling.
3. Spray a clean, large, nonstick skillet with cooking spray; cook quesadillas over medium heat, in batches, for 2 to 3 minutes per side or until golden and heated through. Serve with sour cream (if using).

Makes 6 servings.

Per Serving (without sour cream): Cal 254, Pro 24 g, Total Fat 8 g, Sat. Fat 3 g, Chol 41 mg, Carb 23 g, Fibre 6 g, Sodium 528 mg, Potassium 668 mg.

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