Online Services Government
  • Departments
  • Commissioners Court
  • Elected Officials
  • Courts
  • Justice of the Peace Courts
  • Constables
  • Residents Visitors Business Employment

    November 2011

     

    Have you ever heard of "Planned-Overs?"

    Planned-Overs is a new term for making extra food to serve another day.

     

     

    Easy Roasted Turkey

    • 1 (8 to 10 pound turkey), fresh or thawed in refrigerator on a tray
    • 1 onion, quartered
    • 1 orange, washed and cut into wedges
    • 1/2 t ground pepper
    • 3 sprigs fresh rosemary or fresh sage, (optional)
    • 2 T olive oil, divided

     

    Preheat oven to 325 degrees. Spray a roasting pan and roasting rack with cooking spray. Remove turkey parts from the neck and breast cavities and discard or refrigerate for other uses, if desired. Drain juices and pat dry with clean paper towels. Set the turkey on the roasting rack in the roasting pan, breast side up. Tuck wings back to hold the neck in place. Place the onion, orange, pepper and 3 sprigs rosemary or sage inside the breast cavity. Insert an oven-safe meat thermometer deep into the lower part of the thigh, not touching bone. Brush with 1 T olive oil. Place the turkey in the preheated oven. After 2 hours, baste with another 1 T olive oil and cover the breast loosely with foil. Bake another 1 to 1 1/2 hours until the meat thermometer reaches 165 degrees deep in the thigh. Meat juices should be clear. Remove the turkey from the oven and set aside to rest 15 minutes before carving. Serve with cornbread dressing or whole wheat rolls if desired.

    8 servings plus Planned-Overs

     

    For lunch the next day, enjoy your Planned-Over turkey on a sandwich made with whole wheat bread, served with your Planned-Over Cranberry-Orange Salad. Then add a fresh spinach salad to the lunch menu.

     

     

    Colorful Vegetable Casserole

    • 1 butternut squash peeled, seeded and cut into 1-inch cubes
    • water
    • 2 T olive oil
    • 4 c broccoli florets, fresh or frozen (thawed, if frozen)
    • 1 red bell pepper, washed and cut into thin strips
    • 1 red onion, cut into small wedges
    • 1/3 c light balsamic vinaigrette salad dressing
    • 1/4 c shredded cheese
    • 2 slices whole wheat bread, torn into small bread crumbs
    • 1 t olive oil
    • 1/2 t dried oregano

     

    Spray a large deep skillet with cooking spray. Add squash and cover with water. Bring to a boil, cover and cook on medium 4 minutes or until just tender. Drain the water off the squash and place the squash into a bowl. In the same skillet, heat 2 T olive oil on medium-high. Add the broccoli, red pepper strips and onion. Stir-fry the vegetables for 6 to 8 minutes or until just crisp-tender. Add squash back to skillet. Stir in the vinaigrette. Spray a 7x11-inch baking pan with cooking spray. Place vegetables in the prepared pan. Sprinkle with cheese. Mix the bread crumbs, 1 teaspoon olive oil and oregano in a small bowl. Sprinkle the seasoned bread crumbs on top. Place in 325 degree oven 10 minutes or until the bread crumbs are lightly browned.

    8 servings with enough left for dinner.

     

    Fill a whole wheat tortilla with Planned-Over cubed turkey and a small amount of the vegetable casserole, add some cheese and serve with a shredded lettuce, tomato, and salsa salad and a sliced orange for dessert.

     

     

    Cranberry-Orange Salad

    • 2 (8 oz.) packages fresh cranberries
    • 1 orange, washed, reserve 1 teaspoon zest from the peeling, peeled and chopped
    • 1/2 c sugar

     

    Place all ingredients into a medium-size saucepan over medium heat. Cover and simmer about 15 to 20 minutes or just until the cranberries burst and the sauce thickens. Cool 20 minutes and refrigerate several hours or overnight. Serve with roasted turkey.

    8 servings

     

     

    Onion, butternut squash, fresh or frozen broccoli, red bell pepper, red onion, cheese, whole wheat bread, cranberries, and oranges are  WIC Approved Foods.