Smoked Turkey Breast With Honey-Maple Glaze On The Grill

Servings: 8

Cooking method: Indirect Heat

Suggested wood: Hickory, oak, maple

Cooking time: 3 hours

Let rest: 20 Minutes

Per Serving:

Cal: 339

Total Fat: 8 g

Sat Fat: 4 g

Pro: 54 g

Carbs: 9 g

Fiber: 0 g

Sodium: 354 mg

Chol: 164 mg

Ingredients:

Wet Rub

  • 2 tsp brown mustard
  • 2 tsp extra virgin olive oil

Dry Rub

  • 1 TBSP dark brown sugar
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 boneless skinless turkey breast (4lbs)

Honey-Maple Glaze

  • 4 TBSP butter
  • 3 TBSP pure maple syrup
  • 1 TBSP honey

Directions:

  • Build a charcoal fire on one side of your grill, leaving the other side empty. This will create the area with indirect heat.
  • In separate small bowls combine wet rub and dry rub, mix well.
  • Apply wet rub to entire turkey breast, coating thoroughly, then sprinkle dry rub over the turkey as well.
  • When cooker reaches 250 place turkey breast on grill, away from heat and cook for 2 ½ hours.
  • Meanwhile, melt butter in a small saucepan and stir in maple syrup and honey.
  • After 2 ½ hours, coat turkey breast with half the glaze; cook for an additional 15 minutes, then coat turkey with remaining glaze.
  • Cook 15 minutes more, or until internal temperature of thickest part of breast reaches 165.
  • Remove turkey from grill and let rest under tented foil for 15 – 20 minutes before carving.
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Pepperoni Pizza Salad

pepperoni-pizza-salad-recipe-ghk0613-xl

Nutritional Information (per serving)

Calories 570
Total Fat 36g
Saturated Fat 10g
Cholesterol 34mg
Sodium 1030mg
Total Carbohydrate 41g
Dietary Fiber 3g
Sugars
Protein 21g
Calcium

Ingredients:

2   (8-inch)   mini pizza crusts

1   clove(s)   garlic, crushed  with press

4   tablespoon(s)   extra-virgin olive  oil, divided

1/4   cup(s) coarsely grated Parmesan cheese

2   tablespoon(s)   red wine vinegar

1/8 teaspoon(s) sugar

1/2   teaspoon(s)   black pepper

1   package(s)   (10-ounce) mixed Italian greens

3   medium   tomatoes, seeded  and chopped

1   small   yellow  pepper, chopped

4   ounce(s)   pepperoni, chopped

2   ounce(s)   (1/2 cup) part-skim mozzarella, shredded or cut into matchsticks

 

Directions:

Preheat oven to 450 degrees F. Arrange pizza crusts on cookie  sheet.

In small bowl, stir together garlic and 1 tablespoon oil; brush  mixture on crusts. Sprinkle with Parmesan. Bake crusts 10 to 12 minutes or until  golden brown.

Meanwhile, in large bowl, whisk together vinegar, sugar, black pepper,  and remaining 3 tablespoons oil. Add greens, tomatoes, yellow pepper, and  pepperoni; toss until well-coated. Cut each pizza crust into 6 wedges. Divide  salad among 4 serving plates. Top with mozzarella and serve with pizza-crust  wedges.

Tex-Mex Lasagna

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Nutritional Information (per serving)

Calories 365
Total Fat 15g
Saturated Fat 8g
Cholesterol 34mg
Sodium 960mg
Total Carbohydrate 41g
Dietary Fiber 7g
Sugars
Protein 18g
Calcium

Ingredients:                                                                                    

2 teaspoons vegetable oil

1 small (4- to 6-ounce) onion, chopped

2 medium zucchini, thinly sliced

1  jar (16-ounce) salsa

1 cup corn, fresh or frozen (thawed)

1 tablespoon no-salt-added chili powder

 

1 can (8-ounce) tomato sauce

6 oven-ready (no-boil) lasagna noodles

1 can fat-free refried  beans

8 ounces shredded Monterey Jack or  Cheddar cheese

1/2 cup fresh cilantro  leaves, packed

Directions:

Preheat oven to 400 degrees F. Spray shallow 2-quart baking dish with  nonstick cooking spray.

In 12-inch skillet, heat oil on medium. Add onion. Cook 2 minutes or  until beginning to soften, stirring occasionally. Stir in zucchini, salsa, corn,  and chili powder. Cook 2 to 3 minutes or until zucchini is crisp-tender,  stirring occasionally. Remove from heat.

On bottom of prepared dish, spread half of tomato sauce. Arrange 2  lasagna noodles in single layer. Top with half of beans and half of vegetables.  Arrange 2 more lasagna noodles in single layer. Top with half of cheese. Repeat  with remaining sauce, noodles, beans, and vegetables. Top with remaining  cheese.

Cover tightly with foil and bake 30 minutes. Remove foil and bake  another 15 to 20 minutes or until bubbly and noodles are tender. Remove from  oven; let stand 5 minutes. Top with cilantro.

Easy Skillet Chicken Parm

chick parm easy

What You’ll Need

1 tablespoon olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

How to Make It:
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low.

Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese.

Let stand for 5 minutes or until the cheese is melted.

Recipe Nutritional Information

Made With Prego Traditional Italian Sauce
Calories 287
Total Fat 13g
Saturated Fat 5g
Cholesterol 85mg
Sodium 511mg
Total Carbohydrate 8g
Dietary Fiber 2g
Protein 34g
Vitamin A 9%DV
Vitamin C 2%DV
Calcium 27%DV
Iron 7%DV

Birthday Cake Cookies

Birthday Cake Cookies

1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding mix, dry
3/4 cup yellow cake mix, dry
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1/2 tsp salt
1/2 cup sprinkles

Preheat oven to 350 F.
Stir together flour, salt and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and cake mix and beat until well blended.
Add eggs and vanilla and mix until smooth.
Add flour mixture slowly until well incorporated.
Mix in sprinkles .
Roll into 1″ balls and place on greased (or parchment paper lined) baking sheet.
Bake at 350 F for 10-12 minutes.