Spring has sprung and Easter is upon us! (How did that happen?!?!?). If you are like me, you are planning an Easter meal, but still trying to keep the carbs in check. Whether you are cooking the entire dinner yourself, or simply needing to bring a dish to a potluck dinner – here are some ideas! Enjoy!

ROSEMARY-HERB ROASTED TURKEY

THIS MAJESTIC, GOLDEN TURKEY WILL BE THE CENTERPIECE OF YOUR HOLIDAY CELEBRATION.

INGREDIENTS

• 1   thawed, frozen or fresh turkey, 12-18 pounds
• 1   large lemon, sliced
• 1   onion, cut into wedges
• 2–3   fresh thyme sprigs
• 2 tbsp (15mL) vegetable oil
• 2 tbsp (15mL) Rosemary Herb Seasoning Mix

DIRECTIONS

1. Preheat the oven to 325°F. Remove the neck and giblets from the body and neck cavities; cook and reserve them for use in stuffing or gravy, if desired. Rinse the turkey inside and out and pat dry with paper towels. Lift the wing tips up toward the neck, then tuck them under the back of the turkey. Place the lemon, onion and thyme inside the body cavity. Tie the ends of the legs together with cotton string. Place the turkey, breast side up, on the rack in the Roasting Pan.
2. Brush the skin with oil using a basting brush. Sprinkle with the rub. Roast the turkey 3-4 hours or until the temperature registers 180°F in the thickest part of the thigh and the juices run clear. (To prevent overcooking, loosely cover the turkey breast with aluminum foil when the turkey is about two-thirds done. Check for doneness about 30 minutes before the turkey is expected to be done.)
3. Remove the turkey from the oven and let it stand 20 minutes. Carefully remove the turkey from the Roasting Pan to a large cutting board. Cut the string from the legs and discard. Carve the turkey.

Yield:

• Varies depending on size of turkey  servings of 4 ounces

Nutrients per serving:

Calories 240, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 95 mg, Carbohydrate 0 g, Protein 32 g, Sodium 75 mg, Fiber 0 g

BAKED SPIRAL HAM WITH APPLE-BOURBON GLAZE

THIS SPIRAL HAM IS PERFECT FOR ALL YOUR HOLIDAY GET TOGETHERS!

INGREDIENTS

• 1 8-lb (4 kg) fully cooked spiral ham
• 1/2 cup (125 mL) water

• 1 can (12 oz/350 g) frozen apple juice concentrate, thawed
• 3/4 cup (175 mL) brown sugar
• 1/4 cup (60 mL) plus 1-2 tbsp (15-30 mL) whiskey
• 1 tbsp (15 mL) pumpkin pie spice
• 1/2 tsp (2 mL) coarsely ground black pepper

DIRECTIONS

1. Preheat the oven to 275ºF (135ºC). Place the ham cut-side down in a covered roaster. Pour water in the pan, cover with the lid, and place in the oven.
2. Meanwhile, combine all the glaze ingredients in a 1.5-qt. (1.4-L) Covered Saucepan. Whisk until smooth with a Silicone-Coated Sauce Whisk and bring to a boil over medium-high heat.
3. Lower the heat to medium and reduce for 25–30 minutes, until the liquid becomes a thick, syrupy consistency. Set aside to cool for about 35–40 minutes.
4. Brush the glaze onto the ham with the Silicone Basting Brush. Bake an additional 5–10 minutes. Add the remaining 1–2 tbsp whiskey to the remaining glaze; whisk and serve as a sauce with the ham.

Yield:

• 32  servings of 4 oz/125 g

Nutrients per serving:

Calories 210 , Total Fat 7 g, Saturated Fat 2.5 g, Sodium 1130 mg, Carbohydrate 10 g, Fiber 0 g, Protein 24 g

Cook’s Tips:

In addition to ham, this versatile glaze can be used on pork chops, ribs, and barbecued chicken.

BRUSSELS SPROUTS BITES WITH BACON JAM

INGREDIENTS

• 2 slices uncooked bacon, cut into small pieces
• 2   green onions, thinly sliced
• 2   garlic cloves, pressed
• ½ tbsp (7 mL) fresh thyme leaves, chopped
• 1 lb. (450 g) Brussels sprouts, trimmed and cut in half lengthwise
• ⅓ cup (75 mL) apricot preserves
• 1 tbsp (15 mL) sherry vinegar

DIRECTIONS

1. Cook the bacon in a 5-qt. (4.7-L) Nonstick Saute Pan over medium heat until crisp. Remove bacon from the pan; drain on paper towels. Drain the grease from the pan, reserving 1½ tbsp (22 mL) of the bacon drippings.
2. Add 1 tbsp (15 mL) of the drippings back to the pan. Add the onions, garlic, and thyme. Cook over medium-low heat for 2–3 minutes, or until the onions are tender. Remove the mixture from the pan. 
3. Crumble the bacon into a small mixing bowl. Add the onion mixture, preserves, and vinegar, and mix well. 
4. Heat the remaining bacon drippings in the pan. Add the Brussels sprouts. Cook, covered, over medium-low heat for 8–9 minutes, or until crisp-tender, turning halfway through. 
5. Arrange the Brussels sprouts cut side up on a platter and top with bacon jam. 

Yield:

• 10   servings of 3 pieces

Nutrients per serving:

Calories 90, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 6 g (includes 0 g added sugars), Protein 2 g

Cook’s Tips:

This bacon jam is so versatile. You can try it with crackers or even over baked brie.

SEARED LEMON BROCCOLINI MEDLEY

INGREDIENTS

• 2 tbsp (30 mL) butter
• 1 large lemon, cut into ¼” (6 mm) thick slices
• 2 bunches Swiss chard, stems diced and leaves chopped into 3″ (7.5 cm) pieces
• ¼ tsp (1 mL) crushed red pepper flakes
• ½ tsp (2 mL) coarsley ground salt
• ¼ tsp (1 mL) coarsely ground black pepper
• 3 bunches broccolini, cut into 4″ (10 cm) lengths (about 2lb/1kg)
• 2   garlic cloves, pressed
• ½ cup (125 mL) chicken broth
• 1 oz. (30 g) Parmesan cheese, grated (2 tbsp/30 mL)
• 1 tbsp (15 mL) pine nuts

DIRECTIONS

1. Melt the butter in a 5-qt. (4.7-L) Nonstick Saute Pan over medium heat. Add the lemon slices and cook, undisturbed, for 3 minutes per side. Remove the slices from the skillet and set aside.
2. Add the Swiss chard stems, red pepper flakes, salt, and black pepper to the skillet; cook and stir for 2 minutes. Add the broccolini and garlic; cook and stir for an additional 2 minutes. 
3. Add the Swiss chard leaves and broth, then cover and reduce the heat to medium-low. Cook for 6–8 minutes, or until the broccolini is crisp-tender and the Swiss chard is wilted, stirring occasionally. 
4. Top with the Parmesan cheese, pine nuts, and seared lemon slices. 

Yield:

• 18  servings

Nutrients per serving:

(About ½ cup/125 mL): Calories 45, Total Fat 1.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugars), Protein 3 g

Cook’s Tips:

Broccolini is a cross between broccoli and Chinese kale. It grows in slender individual stalks, topped by small florets. Broccolini stalks cook faster than broccoli.

BROCCOLI CHEESE “SOUFFLÉ”

Looking for a lower carb substitute to broccoli casserole? Try this soufflé!

INGREDIENTS

• 4 oz (125 g) sharp cheddar cheese (1 cup/250 mL grated)
• 3   eggs
• 1 cup (250 mL) milk
• 3/4 cup (175 mL) all-purpose baking mix
• 3 cups (750 mL) frozen chopped broccoli, thawed
• 2 tbsp (30 mL) Three Onion Rub
• 1/4 tsp (1 mL) black pepper

DIRECTIONS

1. Preheat oven to 400°F (200°C). Lightly brush a Small Baker with oil, grate cheese; set aside.
2. Whisk eggs, milk and baking mix until well blended. Add cheese, broccoli, rub and pepper; mix until combined. Pour into baker.
3. Bake, uncovered, 25-30 minutes or until golden brown and knife inserted in center comes out clean. Remove baker from oven to cooling rack. Let stand 5 minutes before serving. 

Yield:

• 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 220, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 115 mg, Sodium 540 mg, Carbohydrate 15 g, Fiber 1 g, Protein 11 g
 

Cook’s Tips:

3 green onions, thinly sliced, can be substituted for Three Onion Rub.

SPICY WHOLE ROASTED CAULIFLOWER (OR CAN BE MASHED!)

INGREDIENTS

• 1   medium head cauliflower (about 2 lbs/1 kg)
• 1 tbsp (15 mL) olive oil
• 1   garlic clove
• ¼ cup (50 mL) water
• ¼ tsp (1 mL) salt
• ½ cup (125 mL) reduced–fat mayonnaise
• 1–1½ tsp (5-7 mL) Southwestern Seasoning Mix
• 2 oz (60 g) cheddar cheese, grated (½ cup/125 mL)

DIRECTIONS

1. Preheat broiler. Remove green leaves and trim core and bottom of cauliflower so it fits easily into (2-qt./1.9-L) Casserole with the lid on. Using loop end of Core & More, remove about 1 in. (2.5 cm) from center of core. (This allows the cauliflower to cook more evenly.)  
2. In a small bowl, combine oil and garlic pressed with pressed garlic; brush onto cauliflower. Add water and salt to a covered casserole. Place the cauliflower into the Casserole. Microwave, covered, on HIGH 8–11 minutes or until the cauliflower is tender when pierced with a cake tester.
3. Meanwhile, in another small bowl, combine the mayonnaise and seasoning mix. Remove the Casserole from the microwave. Drain the water. Coat the top and sides of the cauliflower with the mayonnaise mixture. Sprinkle with cheese, pressing lightly so that the cheese sticks to the mixture.
4. Place the Casserole 2–3″ (5–7.5 cm) from the heating element; broil 2–3 minutes or until the cheese is lightly browned. Remove the Casserole from the oven. Slice the cauliflower into wedges. Or, for mashed cauliflower, mash and mix to desired consistency.

Yield:

• 8 servings of 1/2 cup/125 mL servings

Nutrients per serving:

U.S. Nutrients per serving (¼ cup/125 mL): Calories 120, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 7 g, Fiber 2 g, Protein 4 g

U.S. Diabetic exchanges per serving:

 U.S. Diabetic Exchanges per serving: 1½ Vegetable, 2 Fat (0 Carb)

Cook’s Tips:

For a variation, you can substitute Buffalo Rub* or 2 tsp (10 mL) hot sauce for Southwestern Seasoning Mix and ½ cup (75 mL) crumbled blue cheese (1.5 oz/45 g) for the cheddar cheese.

WHIPPED GREEK YOGURT

SERVE WITH FRESH FRUIT, AS A PARFAIT, OR EVEN BY ITSELF, THIS CREAMY WHIPPED YOGURT IS AS VERSATILE AS IT IS DELICIOUS! GREAT HEALTHY DESERT OPTION.

INGREDIENTS

• 1 cup (250 mL) (whole or 2%) Greek yogurt
• 1 cup (250 mL) heavy cream
• ¼ cup (60 mL) honey
• ½ tsp (1 mL) vanilla extract
•  Pinch of salt

DIRECTIONS

1. Add all ingredients to the bowl of a stand mixer. Set to WHIP.
2. Serve as is or refrigerate until chilled and thickened. Serve with fruit, over poundcake, or over pancakes or French toast.

Yield:

• 8  servings of  ¼ cup (60 mL)

Nutrients per serving:

U.S. nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 55 mg, Carbohydrate 10 g, Fiber 0 g, Sugars 10 g (includes 9 g added sugar), Protein 4 g

Cook’s Tips:

Look for yogurt that contains only milk and active cultures. And stick to yogurts that are strained vs thickened with gum, gelatin or pectin. Unstrained yogurts will not whip as light or thick.

Happy Easter!!!

Cheers – Kristi