Day 11 for me on Isabel Del Los Rios’s The Diet Solution Program and things are still moving along swimmingly…..
Except for the chocolate covered almonds I ate today.
That was a goof up, but I will use it as my cheat meal for the week and will have to be extra good this weekend, when I usually cheat.
The Diet Solution Program comes with a 95 page recipe book full of healthy recipes for each food type (i.e. meat, fish, veggies, etc).
Here are the healthy recipes from the guide that I will be making for dinner tonight….and I can’t wait!
Butternut Squash Puree with Pecans
- 3 medium butternut squash
- 1–2 tbsp butter (to grease the dish)
- 3 eggs, lightly beaten
- 1?4 tsp nutmeg salt to taste
- 2 tbsp butter, melted
- 3?4 cup raw pecans, chopped
Preheat oven to 350°F.
Cut squash in half; remove and discard seeds.
Place squash, cut side down, in a buttered ovenproof baking dish with about 1?2 inch of water. Bake about 1 hour, until tender when pricked with a fork.
After squash is cooked, scoop out flesh into a food processor and blend until smooth.
Add eggs and nutmeg, and season to taste with salt.
Transfer puree to an ovenproof serving dish. Pour the melted butter over the puree and sprinkle on pecans.
Bake for about 30 minutes.
- 1 12- to 14-lb turkey, brined
- 1 lemon, cut into wedges
- 1?4–1?2 cup olive oil
- 4 tbsp unsalted butter, softened
- salt and cracked black peppercorns to taste
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3–5 cups chicken broth (enough to cover the bottom of the pan 1?4 inch)
- 1 cup white wine
- 1 bay leaf
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried basil
Note: To create a golden skin, uncover turkey and increase oven temperature to 450°F about 30 minutes before the turkey is expected to be done.
Preheat oven to 325°F.
Squeeze lemon juice over the turkey.
Place juiced lemon wedges inside the chest cavity.
Mix olive oil, butter, salt, and peppercorns, and rub over the entire turkey.
Place fresh rosemary and thyme underneath breast skin.
Tie legs together with kitchen string, and close cavity.
Pour broth and wine in the bottom of the roasting pan; add bay leaf and dried herbs.
Place turkey, breast side up, on a roasting rack in the pan, and cover the pan.
Roast turkey until juices run clear and a meat thermometer reads 160°F when inserted into the thickest part of the breast without touching the bone. (Estimate 15 minutes per pound; a 12- to 14-pound turkey should be done in 2–3 hours.)
Allow the turkey to rest 20 minutes out of the oven before carving.
If you would like 95 pages worth of awesome healthy recipes just like these then grab your copy of The Diet Solution Program by CLICKING HERE.
Your Personal Trainer,
Susan Campbell, MS, CSCS