Today begins Passover, the holiday which celebrates the Jews exodus from Egypt and bondage under the Pharaohs.
This year Judy and I are also celebrating, in a sense, our exodus from the bondage of a daily work schedule as we embark on our new lives as retirees. And, like the Jews of old, we are in the desert, but we’re having the time of our lives.
Following our tradition, that’s what being Jewish is all about, all of the meals we feature this week will be appropriate for Passover.
Last night we prepared a delicious meal which included Roasted Turkey with Honey glazed Carrots and Dijon Roasted New Potatoes. This was a hearty dinner of comfort foods which could certainly be prepared at any time of the year.
From our kitchen to yours. Enjoy the adventure.
Roasted Turkey and Carrots
|Roast Turkey with Honey glazed Carrots & Roasted New Potatoes|
4 medium Carrots, leave the peel on, (that’s where the flavor is), halved and cut into 2 inch pieces
¼ tsp dried Thyme
1 tsp Canola Oil
1 medium Red Onion, cut into 1 inch pieces
2 ½ Tbsp Apple Cider Vinegar
2 Tbsp Honey
1 pound Turkey Breast, four 4 oz pieces
1 ½ cups fat-free Chicken Broth, low sodium
1/8 tsp Salt
1/8 tsp Black Pepper, freshly ground
Preheat oven to 400°F.
In a 9 x 13 inch roasting pan, combine Carrots, Thyme and Oil. Add ½ cup of chicken Broth and
Cook 12 minutes.
Meanwhile, in a small bowl, mix together Onion, Vinegar and Honey. Add to roasting pan and continue to cook another 10 minutes more.
Reduce oven temperature to 325°F. Add Turkey to roasting pan and pour remaining 1 cup of Chicken Broth over the Turkey. Season with Salt and Pepper and continue to roast until Turkey is cooked through, about another 15 minutes.
Remove roasting pan from the oven, remove Turkey and Veggies with a slotted spoon and place on a platter, covering the Turkey with the Veggies.
Pour the juices into a small saucepan and boil until reduced to about 1/3 cup. Plate the Turkey and Veggies and pour the reduced sauce over the top. Serve.
Yields 4 servings. PointsPlus value per serving is 5. Prep time is 20 minutes. Cooking time is 40 – 45 minutes. Level of difficulty is Moderate.
Dijon Roasted Potatoes
1 spray Cooking Spray
2 Tbsp Dijon Mustard
1 tsp Olive Oil
3/4 tsp Paprika
½ tsp Salt
¼ tsp dried Thyme
¼ tsp Black Pepper, freshly ground
1 ½ pounds uncooked New Potatoes, Red or White. We used a trio of Red, White and Purple. Quartered.
Preheat oven to 425°F. Coat a 9 x 13” roasting pan with Cooking Spray
In a large bowl, combine Mustard, Oil, Paprika, Salt, Thyme and Pepper; Add Potatoes and stir to coat.
Transfer Potatoes to Roasting pan and roast for 15 minutes. Stir and cook another 15 – 20 minutes, until fork tender. Serve.
To make Potatoes crispier, spray with cooking spray and cook a few more minutes.
Yields 4 servings. PointsPlus value per serving is 4. Prep time is 10 minutes. Cooking time is 35 – 40 minutes. Level of difficulty is Easy.
Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.
Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate.
Photo by Barry Baruh