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Healthy Holiday Recipes

11-17-2015

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 www.centerformedicalweightloss.com.

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

Ingredients:

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 necessary)

½ cup maple syrup

½ teaspoon ground cinnamon

Preparation:

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

Ingredients:

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

Preparation:

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.

Categories: Deaconess