Author: jesser

from: 161

Ingredients
1/2 C orange marmalade
16 oz can whole cranberries in suace
2 tsp. orange zest, grated
3-lb turkey breast

Directions
Combine marmalade, cranberries and zest in a bowl. Place the turnkey in the slow cooker and pour half the mixture over the turkey. Cover. Cook on low 7-8 hours or on high 3.5-4 hours until the turkey juices run clear.

Add the remaining half of the orange-cranberry mixture for the last half hour of cooking. Remove the turkey to a warm platter and allow to rest for 15 min before slicing. Serve with the orange ranberry sauce.

Nutritional Info (1/9 recipe(
270 cals, 1g fat, 125 mg cholesterol, 90 mg sodium, 18g carbs, 46g protein

from: 161

Ingredients
1.5 lbs lean stew meat, trimmed of fat
1 onion, chopped
1 clove garlic, minced,
1 tsp. salt
1/4 t black pepper
1 lb fresh mushrooms
can cream of mushroom soup (healthy variety)
1 C water
1 C fat free sour cream

Directions
Combine all ingredients except sour cream in slow cooker. Cook on low 6-8 hours. Stir in sour cream. Cook on high for a few minutes to heat sour cream.

Nutritional Info (1/6 recipe(
240 calories, 7g fat, 75 mg cholesterol, 900 mg sodium, 15 g carbs, 27 g protein

from: bbcgoodfood.com

Ingredients
2 tsp each coriander and cumin seeds
1 tsp paprika, plus extra for dusting
½ tsp ground cinnamon
150ml/¼ pint olive oil
900g squash, peeled and cut into small chunks (about 2cm)
12 shallots, quartered
4cm/1½ in piece root ginger, finely chopped
140g whole blanched almonds
140g shelled pistachios
75g pack dried cranberries
6 tbsp clear honey
225g pack fresh spinach
400g can chickpeas, drained and rinsed
2 garlic cloves
1 tsp ground cumin
3 tbsp lemon juice
4 tbsp chopped fresh coriander
100g butter
8 large sheets of filo pastry
lemon wedges to serve

FOR THE HARISSA YOGURT SAUCE
200g carton Greek yogurt
6 tbsp milk
3 large sprigs mint, leaves chopped
2-3 tbsp harissa paste

Directions
Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Nutritional Info (1/6 recipe(
987 kcalories, protein 21g, carbohydrate 82g, fat 66g, saturated fat 15g, fibre 7g, sugar 13g, salt 1.64g