Cinnamon Apple Glazed Cornish Hens

Transcription

1 2 Cornish Hens 6 oz. Fresh Pressed Apple Juice 1 ½ tbsp. Water ½ medium Lemon Sliced 1 envelope Knox Gelatin ½ tsp. Cinnamon Cinnamon Apple Glazed Cornish Hens Preheat oven to 350 Remove giblets and discard, rinse and pat dry Using very sharp knife, split the hens lengthwise Place Cavity side up in roasting pan Add Water to ¼ cup of Fresh Pressed Apple Juice, and pour over hens Bake uncovered for 45 minutes Turn Hens, so breast is up and pull from oven momentarily. In small pan, combine remaining Apple juice with Cinnamon & Gelatin and mix well till gelatin is dissolved, add lemon and heat to near boiling, sauce should thicken slightly Brush sauce onto Hens, top with Lemon slices, and return them to the oven for an additional 15 minutes, re-baste with sauce a just before removing from oven for last time and serve. Servings 2 Serve in place of traditional turkey with the Savory Thanksgiving Stuffing, Tangy & Sweet Cranberry Sauce and other wonderful recipes we have designed to make Thanksgiving a Thankful meal! Cranberry Chicken 4 Large Chicken Breast (Boneless & Skinless) 8 tbsp. Sweet & Tangy Cranberry Sauce (see recipe) 1 medium onion 0 Calorie No-Stick Olive Oil Cooking Spray ¼ tsp. Sea Salt ¼ tsp. Ground Black Pepper ¼ tsp. Ground Cloves Preheat oven to 350 F Coat 8 inch Square Pan w/cooking Spray Lay Chicken Breast in pan and sprinkle with dry seasonings Peel and slice onion, pull apart into rings and lay over Chicken

2 Stir Cranberry Sauce to make it more fluid and spoon evenly over chicken Cover dish with foil Bake for 30 minutes covered Remove foil, check for dryness, add ¼ cup water if needed, re-cover and bake for an additional minutes till internal temps reach 170, and chicken is tender. Serves 4 Wonderful alternative to Turkey for Thanksgiving Dinner! Savory Thanksgiving Stuffing 2 large Turnips 2 Jicama Roots 1 medium Onion 5 ribs Celery 1 Zucchini 1 Green Bell Pepper 1 Green Apple ½ Cup Fresh Cranberries 2 tsp. Rubbed Sage 2 tsp. Garlic Powder 1 tsp. each Rosemary, Thyme, Oregano, Turmeric & Black Pepper 1 tsp. Sea Salt (optional) 2 3 tbsp. Extra Virgin Olive Oil Boil Jicama & Turnips like you would if you were making Mashed Jicama or Turnips, cube them into ½ Cubes (Jicama is a crunchy veggie, boiling will soften them and give them the potato consistency) Dice the onion, Zucchini, Bell Pepper and apple Chop Celery Place Jicama & Turnips on seasoned baking sheet and baste with light coat of Olive oil (or spray with 0 calorie cooking spray) sprinkle lightly with herbs and roast/broil till edges just begin to brown. Put Onion, Zucchini, Bell Pepper, Apple, Celery & Cranberries in skillet w/ 1 tbsp. oil and heat over medium till Onions are translucent, and skin on cranberries crack. Careful not to burn. Once Jicama & Turnips are browned, remove from oven & reduce heat to 350 Toss all ingredients together add seasonings and mix well Place in covered casserole dish and bake for 30 minutes at 350 to infuse all the flavors Serving size is ½ cup Serve alongside Thanksgiving Cornish Hens for a fabulous Faux Stuffing Jicama takes a while to cook, but is a pleasant alternative to potatoes.

3 Sweet & Tangy Cranberry Sauce (No sugar added) 4 cups Fresh Cranberries 2 cups water ½ cup Stevia in the Raw 2 tbsp. Orange Zest 2 tsp. Cinnamon (optional) Finely grate orange peel and set aside (orange zest) In medium saucepan, place water & cranberries and heat to boiling over high heat till berries burst Reduce heat to simmer Stir in orange zest and stevia Continue to cook for 15 minutes Serves approx. 40 at 2 tbsp. per serving Freeze left overs in small portions and enjoy throughout the year! Will be a welcome compliment to any poultry meal, especially Thanksgiving. If you don t like chunky Cranberry sauce puree in Vitamix and add 4 packets of Knox Gelatin while simmering to firm sauce (remember to put Gelatin in cool water to dissolve, then add to hot water, else it will coagulate too soon), refrigerate till set before serving. Bell Peppers (Red, Green & Yellow) Zucchini Celery Cherry Tomatoes 16 oz. container Greek Yogurt Finger Veggies ½ tsp. Paprika 2 tbsp. Minced Fresh Parsley 1 tbsp. dried Onion flakes 1 tsp. Garlic 1 tsp. dried dill weed Slice Bell Peppers into thin strips Cut Zucchini into wedges

4 Cut Celery into 2 inch pieces Mix yogurt and all seasonings and chill for an hour before serving Finger foods! Appetizer for big meals like Thanksgiving! Not Quite Deviled Eggs 6 eggs 1 cup plain Greek yogurt (give or take) 2 tbsp. sun-dried tomatoes (optional, but highly recommended) 1 tsp. smoked paprika ¼ tsp. sea salt Dash garlic powder Hard boil eggs, slice in half lengthwise and put yolks in a bowl. Mash yolks with a fork. Add ½ cup plain Greek yogurt and stir until well combined. Add remaining yogurt 1 tbsp. at a time until you reach the desired consistency. Mix in sun-dried tomatoes, smoked paprika and salt. Using a small spoon, or decorative extruder, fill egg whites with generous amount of filling and sprinkle with paprika. Serves 3 Meant to be an appetizer, this is not a full protein serving. Sprinkle with cayenne instead of paprika to give these a wonderful flavor boost! 1 ½ lb. Asparagus Juice and Zest of one small Lemon 2 tbsp. Olive Oil ½ tsp. Fennel Seeds ½ tsp. Mustard Seeds 3 4 cloves Garlic 1 inch Ginger Sea Salt and Pepper to taste. Lemon Ginger Asparagus

5 Trim woody sections off the Asparagus, and chop into bite sized pieces Zest entire lemon, and squeeze all the juice. Slice Garlic and Ginger Heat oil in skillet on medium heat Add mustard and fennel seed, and stir for about 40 seconds Add Garlic and Ginger, continue cooking for about a minute stirring constantly Toss in the Asparagus, and sauté for approx. 4 minutes, reducing heat if necessary to prevent burning. Just before you put it in the serving dish, sprinkle on the zest and lemon juice and toss Serves approx. 4 Wonderful quick easy way to liven up Asparagus, serve with your favorite beef dish, or even fish. (No Sugar Added) Sweet Asian Slaw 3 cups shredded green cabbage 1 cup shredded purple cabbage 4-5 Red Radishes (optional) ¼ cup sliced green onion 2 tbsp. Olive Oil 4 tbsp. diced mint leaves 4 tbsp. chopped cilantro ½ tsp. sesame seeds 2 tbsp. fresh lemon Juice 2 tbsp. Truvia in the Raw Shred cabbage and slice green onion Slice Radish into very thin sticks Mix Olive Oil, mint, cilantro, sesame seeds, Truvia and lemon juice together in large Lidded Bowl Add Cabbage and onion and cover Shake vigorously till well blended Chill till ready to serve Serves 4 at 1 Cup each Will make a great side dish with any meal, or a wonderful legal potluck dish that is sure to be a hit!

6 1 Large Egg White ¼ cup Stevia in the Raw 2 tbs. Organic Pure Pumpkin (from can) ¼ tsp. Cinnamon ¼ tsp. Pumpkin Pie Spice ¼ tsp. Cream of Tarter 1 tsp. Vanilla Extract Pumpkin Pie Meringue Candies Preheat oven to 200 F Line large baking sheet with parchment paper. Fill a pot with about 1 inch of water and bring to a simmer In a bowl, mix together the egg white, Stevia, Cream of Tartar & Vanilla extract Place the bowl over the pot of simmering water Wisk egg mixture for about 3 minutes, should get warm to the touch, but not hot, and Stevia should be dissolved. Take from heat, and whip; till stiff peaks Using spatula, gently fold the pumpkin and cinnamon into the whipped meringue Place Meringue in a piping bag with Large Star tip, or other decorative extruder and extrude onto parchment paper, making 1 ½ - 2 inch stars (you can do dollop drops with a regular spoon if you don t have the bag or extruder) Place baking sheet into oven and bake for 20 minutes Lower heat to 170 and bake for anywhere from 1 hour to 1 hours 40 minutes depending on the size of your candies. They are done when they can be lifted off the parchment paper without sticking, they are not sticky or soft to the touch. If they are close but not quite turn oven off and leave over night to finish up. Will make up to 80 Candies! Guilt free indulgence here, but do try to share! Great treat to share with family, friends and co-workers for one of those Thanksgiving or Christmas Potlucks! Try using different fruit purees for a variety of tastes Apricot, Cherry, Strawberry & Blueberries should puree up quite nicely!

7 Homemade Gumdrops (No Sugar Added) 2 cups Stevia in the Raw 1 1/3 cup fresh homemade applesauce 4 packets unflavored Knox Gelatin 1 tsp. Lemon Juice Your choice of Natural Organic Extracts such as Peppermint, Vanilla, Orange etc. Your choice of All Natural Organic food colorings (optional) ¼ cup Truvia Crystals to coat gum drops in. Spray 11 x 7 inch baking dish with 0 calorie Coconut Cooking Spray and chill (If you are going to do multiple colors, you will need as many dishes as you have colors) In large saucepan combine 2 cups Stevia in the raw, applesauce, gelatin & lemon juice. Let stand for 1 minute so gelatin will dissolve Bring mixture to a boil over medium heat, stirring constantly. Boil for 1 minute Immediately pour into cold 11 x 7 inch baking dish (If using colors and flavors, separate equal portions of liquid and add coloring and flavoring, stir well then pour into baking dish) Should be about ½ inch deep into pan Refrigerate for 3 hours or until firm Finishing Touches: Loosen gelatin from sides of pan Flip over onto wax paper and using mini cookie/candy cutters, cut out your favorite shapes (about 1 wide) you can also just cut into 1 squares. Place on waxed paper, and leave to dry at room temperature for about 8 hours or till slightly sticky Roll in Truvia crystals for traditional Gumdrop look. Store in air tight container. Serving size is 2 oz., and will count as a fruit, so plan accordingly. This is a great treat for those of us who cannot have sugar!