Trying to eat healthy this holiday season? Start with a tasty turkey dinner
at Thanksgiving from the Center for Medical Weight Loss, available through
Bozeman Health Cosmetic Surgery + Synergy Medical Spa.
Yams are high in fiber to fill you up fast and are a good source of vitamin
B6 and potassium too. And heare’s a new twist on what to do with
leftover turkey, too! For more information, visit
Roast Turkey and Maple Yams Serves 4
Calories per Serving: 522
Total Protein per Serving: 26 grams
Total Carbs per Serving: 62 grams
Total Fat per Serving: 19 grams
Saturated Fat per Serving: 3 grams
Total Fiber per Serving: 5 grams
1 turkey breast (about 1 lb), skin on
3 tablespoons vegetable oil
Salt and pepper
3 medium (5-6 oz each) garnet or jewel yams (substitute other variety if
½ cup maple syrup
½ teaspoon ground cinnamon
Preheat oven to 400 degrees F.
Coat turkey breast with oil and season with salt and pepper. Place turkey
breast in an oven-safe sauté or roasting pan, skin side down. Cook
in oven for 20 minutes and flip so that skin side is now up. Continue
cooking for 20 to 25 minutes or until done (160-170° internal temperature).
At the same time you put the turkey in the oven, fork-pierce the yams and
place into the oven directly on the rack. Bake for 40 minutes or until
you see caramelized bubbles forming.
When the turkey is done, set aside to rest. Peel skin off the yams (be
careful — they are very hot, use a kitchen towel to handle). Place
peeled yams in a bowl and mash with a fork. Add maple syrup and cinnamon,
season with salt and pepper to taste and continue to mash until smooth.
Serve sliced turkey with a heaping mound of maple yams.
Turkey-Cranberry Pita with Feta Serves 2
Calories per Serving: 558
Total Protein per Serving: 22 grams
Total Carbs per Serving: 66 grams
Total Fat per Serving: 26 grams
Saturated Fat per Serving: 5 grams
Total Fiber per Serving: 8 grams
¼ cup pecans, chopped
2 large (6 ½-inch diameter) whole-wheat pitas
¼ cup reduced-fat mayonnaise
4 oz low-fat turkey breast
¼ cup feta cheese
½ cup sweetened, dried cranberries (e.g., Craisins)
2 cups arugula, raw
Toast pecans in toaster oven until lightly browned.
Split each pita in two and spread insides of each with 1 tablespoon mayonnaise.
Layer 1 oz turkey breast in each pita half; top with 1 tablespoon each
toasted pecans and feta and 2 tablespoons cranberries.
Stuff each pita half with ½ cup arugula and serve.