TURKEY WITH PEAR-ALMOND COUSCOUS
FAMILY DINNER: Prepare your own baked turkey breast for the family today. Alongside, pear-almond couscous is perfect. Add fresh green beans and dinner rolls to round out the meal. Buy a carrot cake for dessert. Plan ahead: Save enough turkey and cake for Round 2: Heat and Eat. (See recipe below)
Ingredients
1 (14-ounce) can fat-free chicken broth 1/4 cup golden raisins 1/4 teaspoon coarse salt 1/4 teaspoon cumin 1/4 teaspoon pepper 1 (16-ounce) can drained chopped pear halves 1 tablespoon fresh lemon juice 1 cup couscous 1/3 cup sliced almonds 2 tablespoons chopped fresh cilantro 1 teaspoon butter
In a medium saucepan, combine chicken broth, raisins, salt, cumin and pepper. Bring to a boil. Remove from heat and stir in chopped pear halves, lemon juice, couscous, sliced almonds, cilantro and butter. Cover; let stand 10 minutes before serving.
LEFTOVERS FOR AN EASY DINNER: Use the leftover turkey from your family
dinner (see recipe above) for Toasty Tomatoes and Turkey. Heat oven to 375
degrees. In a large bowl, combine 1 cup cooked (leftover) shredded turkey, 2 (14 1/2-ounce) cans diced undrained tomatoes with chiles, 1 small chopped onion, 2 1/2 cups fresh bread cubes and 1/2 teaspoon coarse salt. Spoon mixture into a 7-by-11-inch baking dish coated
with cooking spray. Dot with 1 tablespoon butter. Bake 20 minutes. Sprinkle with 1/2 cup freshly grated parmesan cheese and bake 10 more minutes or until cheese begins to brown. Serve with a spinach salad and whole-grain rolls. For dessert, have the leftover cake
from your family dinner.