Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/22

TASTE OF HOME

Herbed Turkey Breast

Like many of you, I always serve turkey for our family's Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it's easy to carve. —Ruby Williams, Bogalusa, Louisiana

Ingredients

• 1/2 cup butter, cubed

• 1/4 cup lemon juice

• 2 tablespoons reduced-sodium soy sauce

• 2 tablespoons finely chopped green onions

• 1 tablespoon rubbed sage

• 1 teaspoon dried thyme

• 1 teaspoon dried marjoram

• 1/4 teaspoon pepper

• 1 bone-in turkey breast (5-1/2 to 6 pounds)

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Directions

• Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture.

• Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.

Nutrition Facts 5 ounces cooked turkey: 291 calories, 11g fat (3g saturated fat), 112mg cholesterol, 192mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 44g protein.

Slow-Cooked Green Beans

I spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina

Ingredients

• 16 cups frozen french-style green beans (about 48 ounces), thawed

• 1/2 cup butter, melted

• 1/2 cup packed brown sugar

• 1-1/2 teaspoons garlic salt

• 3/4 teaspoon reduced-sodium soy sauce

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Directions

• Place beans in a 5-qt. slow cooker. Mix remaining ingredients; pour over beans and toss to coat. Cook, covered, on low until heated through, 2-3 hours. Serve with a slotted spoon.

Nutrition Facts 2/3 cup: 143 calories, 8g fat (5g saturated fat), 20mg cholesterol, 320mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 1g protein.

Traditional Holiday Stuffing

Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida

Ingredients

• 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed

• 3 celery ribs, chopped

• 1 large onion, chopped

• 2 tablespoons reduced-fat mayonnaise

• 2 tablespoons prepared mustard

• 4 teaspoons rubbed sage

• 1 tablespoon poultry seasoning

• 2 loaves (16 ounces each) day-old white bread, cubed

• 1 loaf (16 ounces) day-old whole wheat bread, cubed

• 3 large eggs, lightly beaten

• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

• Chopped fresh parsley, optional

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Directions

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning.

• Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.

• Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

Editor's Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a thermometer inserted in center of stuffing reads 165° and thermometer inserted in poultry thigh reads 180°. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in recipe.

Nutrition Facts 3/4 cup: 202 calories, 6g fat (2g saturated fat), 37mg cholesterol, 572mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.

TASTE OF HOME

Cranberry Pineapple Salad

Impress dinner guests with this delightfully different take on traditional cranberry sauce. The nuts add a tasty crunch. —Dorothy Angley, Carver, Massachusetts

Ingredients

• 1-3/4 cups boiling water

• 2 packages (3 ounces each) raspberry gelatin

• 1 can (14 ounces) jellied cranberry sauce

• 1 can (8 ounces) crushed pineapple, undrained

• 3/4 cup orange juice

• 1 tablespoon lemon juice

• 1/2 cup chopped walnuts

• Lettuce leaves, optional

• Miracle Whip, optional

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Directions

• Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.

Nutrition Facts 1 piece: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.