Our Christmas Eve Feast

Crock Pot Turkey Roast

 

• 1 turkey roast
• 1 tsp. olive oil
• 1 tsp. chopped garlic
• 1 tsp. paprika
• 1 tsp. black pepper
• 2 tsp. Italian seasoning
• 1 cup vegetable broth
• 1 yellow onion, thinly sliced

Wipe turkey roast off with paper towels.  In a small bowl, combine oil, garlic, paprika, pepper and Italian seasoning.  Rub the seasonings all over the turkey roast.

In a saute pan, cook the onion in a small amount of olive oil until translucent, 5 minutes.

Spray the crock pot with cooking spray.  Put the turkey in and put the onions all around it.  Pour the broth over the top and cover.

Cook on low for 7 1/2 hours.  This turkey was so moist and delicious - I don't think I'll ever roast or bake a turkey again - crock pot is the answer!!

Jalapeno and Cheddar Cornbread

• 1 tbsp. light butter, plus more for topping
• 1 cup all purpose flour
• 1 cup cornmeal
• 1 tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 2/3 cup reduced fat buttermilk
• 2 eggs plus 1 egg white
• 1 cup grated reduced fat cheddar cheese
• 1/2 cup canned creamed corn
• 4 green onions, white and light green parts only, thinly sliced
• 3 jalapeno peppers, seeded, deveined and minced

Preheat the oven to 400F.

Using your hands, grease a 8-inch-square baking dish with 1 tbsp. butter.  Set aside.

In a large bowl, mix the flour, cornmeal, sugar, baking powder, salt and baking soda. 

In a small bowl, mix the buttermilk and eggs, whisking until well mixed.  Fold the wet ingredients into the dry and thoroughly mix.

Fold in the cheese, creamed corn, green onions and jalapenos and stir until well combined.

Pour the mixture into the prepared pan and dab a bit more butter on top.  Bake for 30 - 35 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

Cool on a wire rack.  Enjoy!

Squash Casserole

• 4 medium yellow squash, cut into large chunks
• 1 tsp. olive oil
• 1 yellow onion, finely chopped
• 1 carrot, peeled and grated
• 1 - 10.75 oz. can reduced fat cream of chicken soup
• 8 oz. non fat sour cream
• 1 tbsp. chopped fresh parsley
• 1 tsp. chopped fresh oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 1/2 cups herb season stuffing mix, divided

Preheat oven to 325F.

Cook squash in bowling water 12 minutes, or until very tender.  Drain and mash with a potato masher.  Set aside.

Heat oil in a small skillet over medium high heat. Add onion and carrot, saute 5 minutes.

Add onion mixture to squash.  Stir in soup, sour cream, parsley, oregano, salt and pepper.  Mix well.  Sprinkle 1 1/2 cups stuffing mix into a greased 8-inch square baking dish.  Spoon squash mixture over stuffing and top with remaining 1 cup stuffing mix. 

Bake, uncovered, for 40 minutes.  Enjoy!

Garlic Mashed Cauliflower

• 1 medium head cauliflower, cut into small florets
• 2 tbsp. fat free cream cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp. light butter
• 1 tsp. chopped garlic

Add cauliflower to a boiling pot of water and cook for 6 minutes or until well done.  Drain well, and pat dry with paper towels - do not let cool.

In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic and butter, until smooth.

Transfer to a saucepan to keep warm over low heat.  Enjoy!