Wausau Orthodontist | Wausau dental care | WI | Recipes / Monthly Brace Friendly Recipes !!

Logo3.JPG

Dr. Gregory A. Lamansky
   Wausau 715-355-7800       Eau Claire 715-836-0178      Marshfield 715-389-2848     

 

Recipes / Monthly Brace Friendly Recipes !!
Print
 
 

 

Sage Brined Roasted Turkey   This recipe came from the Living Without magazine! www.livingwithout.com

SERVES 10 TO 12 WITH LEFTOVERS  (I tried this recipe and it was the best turkey I ever made!) Debby

turkey © DNY59/iStockphoto

Turkey can make or break Thanksgiving. Over the years, I’ve played around with the best way to get a beautifully browned, juicy turkey and discovered that brining and proper roasting and basting techniques are the answer. The little bit of extra effort involved in brining results in a succulent, juicy turkey. Start brining the turkey the day before. If you can’t fit the turkey in the refrigerator while it’s brining, use a large cooler. My family enjoys stuffing cooked inside the bird but if you prefer to roast your turkey unstuffed, less roasting time is required.

12 cups water, divided
1 cup kosher salt
2 cups sugar
1 cup apple cider vinegar
2 tablespoons dried sage
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 tablespoon black peppercorns
1 bunch fresh sage leaves
4 cups ice
1 (16–20 pound) fresh turkey, neck and giblets removed
1¼ cups unsalted butter or dairy-free butter alternative, divided
2 cups Chardonnay wine
2 teaspoons freshly ground black pepper, divided
1 teaspoon poultry seasoning
-Cornbread Sausage Stuffing
-Cheesecloth

1. The day before roasting the turkey, bring 4 cups water to a boil in a large saucepan. Add salt and sugar and stir to dissolve. Add apple cider vinegar, dried sage, thyme, rosemary, peppercorns and fresh sage and stir to combine. Pour the mixture into a 5-gallon pot or bucket. Add the remaining 8 cups water and ice and let cool completely. Rinse the turkey and place breast side down in the brine. Place in the refrigerator or a cooler (with ice in the cooler) and brine the turkey for 12 to 18 hours. If brine doesn’t completely cover the bird, turn the turkey every few hours.

2. The morning on the day you plan to serve the turkey, remove it from the brine. Rinse it well with cold water (make sure to rinse inside the turkey, as well) and pat dry with paper towels (inside and out). Let the turkey sit for 30 minutes.

3. Melt 1 cup butter in a medium saucepan. Remove from the heat and add the wine, stirring to combine. Set aside.

4. Preheat oven to 450°F with rack on the bottom.

5. Sprinkle ½ teaspoon pepper in the neck and large cavity of the turkey. Stuff both cavities lightly with as much stuffing as they hold but do not over pack. Rub the turkey with ¼ cup softened butter and sprinkle with remaining 1½ teaspoons pepper and poultry seasoning. Place the turkey in a roasting pan, breast side up. Fold the wings under the bird, fold the neck flap under and secure with a toothpick and tie the legs together with a piece of kitchen string.

6. Fold a large piece of cheesecloth into quarters and soak in the wine and butter mixture. Gently squeeze out most of the liquid and place cheesecloth over the breast and half way down the side of the turkey. Spoon more butter-wine mixture onto the cheesecloth.

7. Place turkey in preheated oven, legs first, and cook for 30 minutes. Baste the turkey with more butter-wine mixture. Then reduce oven temperature to 350°F and bake another 2½ hours, basting the turkey every 30 minutes with the butter-wine mixture. If too much liquid fills the roasting pan, remove it with a turkey baster and add it back to the butter-wine mixture.

8. Remove and discard the cheesecloth. Place the turkey back into the oven, breast side in. Baste again. Continue to roast for another 1 to 1½ hours or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F, basting every 30 minutes. If the breast starts to get too brown, loosely place a piece of foil over it.

9. When the turkey is fully cooked, remove it from the oven and place it on a serving platter, covered loosely with foil. Let it rest 30 minutes before carving. Remove the toothpick and string. Scoop the stuffing out of both cavities and place it in a serving dish.

-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

*(This recipe took first place for me in a chile cook off!)* Debby

Debbie Schmidt……..Chicken White chile

1 large jar white northern beans or 3 cans undrained

4 skinless boneless chix breast

2 cans cream of mushroom

1 can cream of chicken

2 small cans chopped green chilis

celery

onion

2 tsp cumin

2 tablespoons chili powder or 1 packet taco seasoning mix

put all in crock pot and remove chix and shred when done. garnish with cheese

sour cream and fritos 

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

RECIPE: LOW FAT TIRAMISU CHEESECAKE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 

INGREDIENTS:

2 pk (8 ounces ea) fat-free cream cheese

1 pk (4 ounces) sugarfree instant vanilla pudding mix

2/3 cup dry milk powder

1 cup cold coffee

1 teaspoon Brandy extract

3/4 cup Cool-Whip Lite

1 (6 ounce) prepared chocolate pie crust

2 tablespoons unsweetened cocoa

 

DIRECTIONS:

In a large bowl, stir cream cheese with a spoon until soft.

Add dry pudding mix, dry milk powder and coffee. Mix well

using a wire whisk. Blend in brandy extract and 1/4 cup Cool

Whip Lite. Spread mixture into pie crust. Evenly drop

remaining Cool Whip Lite by tablespoon to form 8 mounds.

Sprinkle chocolate chips over top. Refrigerate for at least

1 hour. Cut into 8 servings. 

 

Yield: 8 Servings

207 calories; 7 gm fat; 11 gm protein; 25 gm carbohydrate;

636 mg sodium; 71 mg calcium; 1 gm fiber

Banana Smoothie (8-ounce serving)

Your kids will go ape for this delicious Banana Smoothie. Best of all, it’s high in calcium (great for young teeth and bones) and easy to make (great for you).

Ingredients


 

     
 
  • 4 ice cubes
  • 1 ¼ cup low-fat chocolate milk
  • 1 banana, peeled and cut into chunks
  • 1 teaspoon wheat germ
 
     

Directions

Place the ice cubes, chocolate milk, banana chunks and wheat germ into a blender. Blend together on medium speed until smooth (about 20 seconds), making sure all ice chips dissolve. Pour into a tall glass, and enjoy!

Fruit Punch (8-ounce serving)

If you can’t eat them, cream them. That’s the motto of fruit-loving braces-wearers everywhere who keep their tin grins great by liquefying hard-to-chew fruits.

Ingredients

 

     
 
  • 1 banana, peeled and cut into chunks
  • ½ cup fresh berries (frozen berries work, too)
  • 1 cup pineapple, grape or orange juice.
 
     

Directions

Place all of the ingredients into a blender. Blend together on medium until smooth (about 30 seconds). Pour contents into a pitcher, and chill in the refrigerator for about 30 minutes. Pour into a tall glass, and enjoy!

Potato Pancakes

Craving potato chips? Nix your fix with these Potato Pancakes, a healthy snack that tastes even better with a dollop of applesauce.

Ingredients

 

     
 
  • 1 egg
  • ½ teaspoon salt
  • ½ diced small onion
  • 1½ tablespoons flour
  • 1/8 teaspoon baking powder
  • 1/8 cup milk
  • 1½ cups cubed raw potatoes
  • Non-stick vegetable spray
  • Salt and pepper to taste
 
     

Directions

Place all of the ingredients into a blender, and blend until smooth (about 20-30 seconds). Coat a frying pan with the non-stick vegetable spray, and place over medium heat. Pour a portion of the pancake batter into the frying pan. Cook until the underside is golden brown, about two minutes. Turn the pancake over with a spatula. Continue to cook, until the bottom turns golden brown, about two minutes. Using a spatula, place the potato pancake on a plate. Repeat directions for the remaining batter. Salt and pepper to taste. Feel free to top the potato pancakes with a dollop of apple sauce.

Crispy Oven-Baked Fish Filets

Looking for a healthy alternative to the fried fish sandwiches found at most fast-food joints? Try serving your child our Crispy Oven Baked Fish Filets.

Ingredients

 

     
 
  • 1 pound fresh or frozen fish fillets
  • Non-stick vegetable spray
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk
  • 1/4 cup bread crumbs
 
     

Directions

If using frozen fish fillets, thaw thoroughly. Cut the fillets into the serving-size pieces of your choice. Coat a shallow baking dish with the non-stick vegetable spray; then place the fillets in the greased baking dish. Sprinkle the filets with the lemon juice and salt and pepper. In a small saucepan, melt the butter over low-medium heat. Add the flour to the butter, and cook for 30 seconds. Stir in the milk, and cook until the mixture thickens and bubbles. Pour the butter mixture over the fish fillets; then top with the bread crumbs. Bake uncovered at 350°F for 30 minutes or until the fish starts to flake easily. Using a spatula, place the fillets on a plate, and serve warm.

Pumpkin Pie

Make everyday Thanksgiving with this palate-pleasing Pumpkin Pie. Turkey and cranberry sauce are optional.

Ingredients

 

     
 
  • 1 9-inch pre-made graham cracker crust
  • 1 15-ounce can of pumpkin filling
  • 1 5-ounce package of instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon pumpkin pie spice
  • 2 cups frozen non-dairy whipped topping
 
     

Directions

In a large mixing bowl, combine the pumpkin filling, pudding mix, milk and pumpkin pie spice. Beat until blended (about 45-60 seconds). Fold in 1½ of the whipped topping. Spoon the pumpkin mixture into the graham cracker crust. Place the pie in the freezer for two hours or until firm. Move the pie from the freezer to the refrigerator; store there for another hour before serving. Top the pie with the remaining whipped topping. If you’d like, garnish with fresh fruit (such as raspberries) or shaved chocolate.

Modified Snacks

 

     
 
  • Apples: Cut into very thin wedges.
  • Chicken wings: You can enjoy these if you first cut the meat off the bone.
  • Corn on the cob: If you must, remove the kernels from the cob with a knife, then enjoy!
  • Hard cookies: Good news: You can have these if you soften them with milk.
  • Pears: Just like you would with apples, cut them into thin wedges first.
  • Pickles: If you have a craving, cut them into small bite-sized pieces.
  • Pizza Crust: Very bad. Good news: the rest of the pie is fine!
  • Raw carrots: If have a Bugs Bunny-like adoration for these orange veggies, steam or boil them for a much less crunchy consistency.
  • Ribs: Just like you would with chicken wings, take the meat off the bone first.
 
   
 
 
Wausau Orthodontist | Recipes / Monthly Brace Friendly Recipes !!. Dr. Greg A. Lamansky is a Wausau Orthodontist.