Health And Wellness Center: Easy Recipes for Thanksgiving

You want to prepare a delicious and juicy turkey but do not know how? We help you here with a recipe that has several ingredients but that will leave everyone happy. Especially if you celebrate Thanksgiving or Thanksgiving. The turkey will come in handy numerous combinations of flavors, from mashed potatoes to rice and beans. You can also spice it up with your favorite seasonings or ingredients such as honey, chipotle powder, mole, garlic or orange juice.

Turkey recipe with citrus, mustard and herbs

Ingredients:

1/2 cup (1 stick) unsalted butter, softened salt
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh sage
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons Dijon-style mustard
1/2 teaspoon salt "kosher" or thick
1/4 teaspoon ground black pepper
1 fresh turkey between 14 to 16 pounds, thawed

NOTE: You can substitute fresh herbs for 1 teaspoon of dried herbs.

Instructions:

Pre-heat the oven to 325 degrees F. Combine butter, herbs, scratches, mustard, salt and pepper in a bowl of blender or food processor and cover. Process until well blended.
Remove the innards of the turkey cavities and neck. Empty turkey juices and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
Carefully insert your fingers under the skin in the area of the breast, and put half the butter mixture. Rub the remaining mixture over breast and legs of turkey.
Place turkey on a rack in a large deep baking dish breast side up. Bake the turkey about 1 hour and a half. Then, cover the breast and top of your thighs with aluminum foil to prevent excessive browning.
Bake the turkey and extra half hour, or until meat thermometer reaches 180 degrees F when you enter into the deepest part of the thigh.
Let stand turkey for 15 minutes before carving.

Mashed sweet potatoes (sweet potatoes, sweet potatoes or yams) and pineapple

Ingredients:

1/4 cup (1/2 stick) butter or margarine
2 lbs. (3 large) sweet potatoes (yams, sweet potatoes), peeled and cooked
2/3 cup (canned of 5 fl. Oz.) Evaporated milk
1 can (8 1/2 oz.) Crushed pineapple, drained
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 fresh mint or parsley leaves (optional)

Instructions:

Melt butter over medium heat in a large bowl, remove it from the fire. Add the sweet potatoes (yams, sweet potatoes) and crush them with a fork or spoon. Add evaporated milk.
Reserve 2 tablespoons pineapple for garnish. Pour the remaining pineapple, sugar and cinnamon mixture yams.
Cook over low heat, stirring occasionally for 10 minutes or until some of the liquid evaporates.
Serve warm. Garnish with the reserved pineapple and mint leaves, if desired.

Baked mixed vegetables

Ingredients:

3 cups red potatoes, chopped into large pieces
2 tablespoons water
1 frozen package (16 oz.) Of broccoli (broccoli), cauliflower and carrot mixed
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 can (12 fl. Oz.) Evaporated skim milk
2 bouillon cubes chicken flavor
1/8 teaspoon ground white pepper
1/4 cup dry bread crumbs seasoned

Instructions:

Preheat oven to 350 degrees F.
Cook potatoes and water in the microwave in a covered pot medium size suitable for such use during 9 minutes. Then drain. Put them back in the pan, cover them with frozen vegetables.
Melt over medium heat 2 tablespoons butter in a small saucepan. It incorporates while stir flour. Cooking these ingredients for 30 seconds, stirring constantly, gradually incorporates evaporated milk, broth and pepper. Kitchen this mixture, stirring occasionally, for 3 to 4 minutes or until cubes are dissolved and the sauce thickens slightly. Pour over vegetables.
Cook the remaining butter in the microwave in a small microwaveable bowl 10 to 20 seconds or until melted. Stir in bread crumbs and mix well. Sprinkle over vegetables and put the lid.
Bake everything for 30 minutes. Remove the cover and bake for 10 minutes or until the surface is golden brown.