Maple Glazed Turkey with Dijon Gravy

Maple Butter

3/4 cup pure maple syrup

4 tbsp chopped fresh marjoram

1/4 cup coriander seeds, coarsely cracked in resealable plastic bag

2 tsp grated lemon peel

1 tsp cracked black pepper

3/4 cup (1 1/2 sticks) unsalted butter (room temp.)

Turkey

1 16-18lb turkey; neck, gizzard and heart reserved

2 cups chopped onion

2 cups chopped celery with leaves

2 cups sliced peeled parsnips (around 5 medium parsnips)

3 cups canned low-salt chicken broth

Gravy

2 1/2 cups canned low-salt chicken broth

3 tbsp unsalted butter

1/3 cup all purpose flour

1 small bay leaf

2 tbsp madeira wine

1-2 tbsp Dijon mustard

1 tsp chopped fresh marjoram

For Maple Butter

Boil maple syrup and 2 tbsp marjoram in heavy medium saucepan until reduced to 1/2 cup. (about 4 minutes)

Game Time Salsa

1 (14.5 oz./430 ml) can diced tomatoes undrained; or 3 medium tomatoes finely chopped

1 medium white onion finely chopped

1-3 jalapeno peppers; seeded and finely chopped

1-2 tbsp. (15-30 ml) dried cilantro

1 tbsp. fresh lemon juice or lime juice

1/4 tsp. salt

Tortilla chips

Stir together all ingredients and serve with chips.

Parmesan-lime grilled corn

4 ears corn on cob in husk

1/4 cup (60 ml) butter, softened

1 tbsp. (15 ml) olive oil

1/2 tsp. grated lime peel

2 tbsp. shredded parmesan cheese

Soak corn in husks in cold water 10 minutes. Meanwhile, blend butter, oil and lime peel in small bowl; cover and refrigerate. Preheat grill to medium-high heat (350 - 400 degrees F/180 - 205 degrees C). Place corn on grill rack; grill 10 - 12 minutes or until tender, turning once or twice.

Remove husk and silks. Spread butter mixture evenly on corn; sprinkle with parmesan. Season with salt and pepper to taste.

205 cals. per cob.

Saute of Zucchini and Yellow Squash

2 medium zucchini

2 medium yellow squash

3 tbsp. (45 ml) olive oil

1/2 tsp. salt

4 garlic cloves, minced

1 tsp. minced fresh marjoram

1 tsp. fresh rosemary leaves

2 tsp. minced fresh oregano leaves

1/4 cup (60 ml) minced parsley leaves

Cut zucchini and squash in half crosswise. Cut in half again and cut into thin strips.

Heat oil in a large heave skillet over medium-high heat. Cook zucchini and squash until they begin to brown around the edges. Add remaining ingredients and stir to mix. Serve immediately.

Serves 4

135 cals per serving

Warm Goat Cheese Salad

1 (10.5 oz / 300 g) log goat cheese, sliced into 12 slices

2 egg whites

1 cup (250 ml) breadcrumbs

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) butter

6 cups (1.5L) mixed salad greens

1 pt (500 ml) grape tomatoes

1/4 cup (60 ml) pine nuts toasted

1/2 cup (125 ml) vinaigrette salad dressing

Dip each slice of goat cheese into egg whites and then dredge in breadcrumbs. Place the slices on baking sheet and chill 15 minutes.

Melt olive oil and butter in large saute pan over medium-high heat. Cook goat cheese slices 2 minutes on each side or until browned but not melted.

Top mixed greens with goat cheese slices, tomatoes and pine nuts. Serve with vinaigrette dressing.

Serves 6

470 cals per serving

Shrimp Skewers with Cantaloupe Salsa

Cantaloup Salsa:

2 cups (500 ml) diced cantaloupe

1 cup (250 ml) diced red onion

1/2 cup (125 ml) chopped fresh basil

1/2 cup (125 ml) chopped fresh cilantro

1/4 cup (60 ml) chopped fresh mint

1 lime, peel finely grated and juiced

Shrimp:

1 lb. (450 g) medium fresh shrimp, peeled and deveined

1 tsp (5 ml) hot paprika

1 tsp. (5 ml) salt

2 tbsp. (30 ml) canola oil

1 lime

For salsa, combine ingredients in a bowl. Toss to mix. Cover and let stand 20-30 minutes.

Meanwhile, in medium bowl, combine shrimp, paprika, salt and oil. Toss to coat thoroughly. Cover and marinate 30 minutes

Coat grill rack with nonstick cooking spray. Preheat grill to high (400 - 450 degrees.) Thread shrimp onto skewers. Grill, turning frequently, 3-4 minutes or until shrimp are opaque.

Squeeze lime over shrimp skewers and serve with cantaloupe salsa.

Serves 4

170 cals per serving.

Grilled Chicken and Honeydew Salad

1/3 cup (75 ml) light mayonnaise

1 tbsp (15 ml) rice wine

1-2 tbsp (15-30 ml) chopped fresh tarragon

2 1/2 tsp (12 ml) brown sugar divided

2 1/2 tsp (12 ml) garlic pepper

1 1/4 lb (675g) boneless skinless chicken breast halves

1/3 cup (75 ml) chopped pecans toasted

1 cup (250 ml) small honeydew melon balls

1 large green onion, sliced

Preheat grill to medium heat. In medium bowl, blend mayonnaise, rice vinegar, tarragon, 1/2 tsp brown sugar and salt and pepper to taste. Cover and chill.

Blend remaining 2 tsp (10 ml) brown sugar and garlic pepper in small bowl. Rub chicken breasts evenly with sugar mixture. Grill chicken, covered, 9-12 minutes, turning once. Remove when done and juices run clear. Leave to cool slightly.

Coarsely chop or shred chicken. Add chicken, melon and green onion to dressing mixture; toss lightly. Serve immediately or cover and chill until serving. Stir in pecans before serving.

Serves 4

335 cals per serving.

Caribbean Salsa

2 cups (500mL) chopped fresh or canned pineapple

2 yellow or red bell peppers, seeded and chopped

3 kiwifruit, peeled and chopped

1 small red onion, finely chopped

1 cup (250mL) peeled chopped mango

1/4 cup (60mL) finely chopped fresh cilantro

2 tsp. (10mL) seeded chopped jalapeno pepper

Juice or 1 lime

Combine pineapple, bell peppers, kiwi, onion, mango, cilantro, jalapeno and lime juice. Cover and chill 2 hours. Serve with fish or chicken.

Serves 6

90 cals per serving

Creamy, Cheesy Kale

8 cups (2L) cleaned and chopped kale

3 tbsp. (45ml) butter, divided

2 leeks, trimmed, cleaned and sliced

2 tbsp. (30ml) flour

1/2 cup (125ml) cream

1/2 cup (125ml) milk

1/2 cup (125ml) shredded Havarti cheese

1/4 cup (60ml) seasoned breadcrumbs

Preheat oven to 350 degress F/175 degrees C. Lightly coat 1 qt (1L) casserole with nonstick cooking spray. Cook kale in lightly salted boiling water 3 minutes or until tender; drain and run under very cold water.

In a saucepan, melt 1 tbsp (15ml) of the butter. Add leeks and cook 5 minutes. Add remaining 2 tbsp (30mL) of the butter, blour, cream and milk. Stir in kale and cheese. Add salt and pepper to taste. Spoon into prepared casserole; top with breadcrumbs. Bake 15 to 20 minutes, until golden and bubbling.

Serves 8

190 cals per serving

Papaya Salsa

2 ripe papayas

2 jalapeno peppers seeded and finely chopped

1 cucumber, peeled and chopped

1/2 cup (125ml) finely chopped red onion

1/2 cup (125ml) choppeds fresh cilantro

1 large clove garlic minced

1 tbsp. (15ml) grated lime peel

1/2 chip (125ml) fresh lime juice

grilled fish or chicken (optional)

Peel papayas. Discard seeds and cut in 1/2 inch (1.3cm) cubes. Place in bowl.

Add jalapeno peppers, cucumber, onion, cilantro, garlic, lime peel and juice to papaysa. Lightly toss to mix. Garnish with fresh cilantro. If desired, serve as a condiment for grilled fish or chicken.

Serves 16

Per serving: 20 calories (0 from fat)

Pumpkin Bread

This most delicious and simple pumpkin bread recipe is perfect for Fall.

Ingredients:

3 cups sugar

1 cup oil

4 whole eggs

2 16 oz cans pumpkin

3-1/2 cups flour

2 teaspoon baking soda

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1 cup raisins

Directions:

Mix the first 3 ingredients well. Then blend in the rest of the ingredients. Bake at 350 degrees for 1 hour and 15 minutes. Oil the pans before filling. Use 2 bread loaf pans. Makes 2 servings. Cut the ingredients in half for 1 serving. Also, replace raisins with chocolate chips or add chocolate chips for a sweeter taste or use less sugar for those who prefer less sweetness in their bread.