Christmas Dinner! Creole Butter Roasted Turkey, Creamed Baby Peas and Pearl Onions, Wild Rice and Mushroom Stuffing, Seasoned Red Potatoes, Broccoli with Parmesan and Walnuts, Brussels Sprouts with Bacon-Horseradish Cream, and Pumpkin-Gingersnap Cheesecake!

*For some reason, I'm unable to upload pictures from my computer, the browse box isn't coming up. I will add the images when I can figure out what's wrong. In the meantime, all of these recipes, along with the corresponding photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit. I apologize for any inconvenience.*

Yes, I know, Christmas was three weeks ago and I am just now posting our menu. It's a lot of food, so the time it would take to post has been a bit intimidating! :) I made quite the massive spread, because I was originally planning on having family in town, but they ended up unable to make the trip, and I like to have dishes from all types of traditional sides you see at a large holiday meal: Meat, stuffing/dressing, potatoes, green side (Broccoli stood in for green beans this year), and I always like to accomidate brussels sprouts, because I love them, and peas, which are my son's favorite! Of course, even a girl who really doesn't like sweet food has to have a dessert on a holiday! The pumpkin cheesecake was perfect, because it fit the dessert bill while still being a bit savory, so we all enjoyed it! My son ate his piece like a pizza. Silly boy!

PS, it is annoying me to no end that I can not get images up here. A food blog with no pictures is lame. I'm still trying to figre out how to fix it. If you have any ideas, please let me know!

Here is how the turkey was made:
2 turkey breasts, about 4 pounds each (You could use a whole turkey, but I wanted the leaner breasts)
3 onions
2 ribs celery
1 large green bell pepper
1/2 stick (2 oz) unsalted butter
4 cloves garlic, finely chopped
1 Tbsp tomato paste
1/2 tsp cayenne pepper

Let turkey sit at room temperature for 30 minutes (A cold turkey won't cook evenly). Preheat oven to 400 degrees.

Meanwhile, finely chop enough of the onions, celery, and bell pepper to measure 3Tbsp each, reserve the rest. In a heavy pan, saute chopped veggies in 1 Tbsp butter, stirring occasionally until golden, about 10 minutes. Remove from heat and add the garlic, tomato paste, cayenne pepper and the remaining butter. Let cool slightly.

Place breasts on a rack in a roasting pan (If you don't have a rack, you can layer the bottom of the pan with carrots and celery to lay the breasts on. You don't want them on the bottom of the pan or the bottom of the bird will burn). Using your fingers, gently seperate the skin from the breasts. Gently spread the butter mixture evenly on the meat, and spread any extra on the outside of the skin.

Roast, uncovered, on the lowest rack in your oven for 20 minutes. Lower heat to 350 degrees and roast for another 1 to 1 1/2 hours until juices run clear and meat is no longer pink.

Transfer to a cutting board and let rest 15 minutes before carving. I like to carve the entire breast off the bird, then slice it. This way, it is sliced against the grain, resulting in more tender meat. I also like thick chunks of meat as opposed to thin slices, which I can do much easier with the meat off the bone!

This makes about 8-10 servings!

For the peas:
10oz frozen pearl onions, thawed
1 Tbsp butter
1 Tbsp flour
1 1/2 cups fat free half and half (Or evaporated skim milk, but that will make the sauce beige)
20 oz frozen peas, thawed
1/4 cup chopped fresh chives
salt and pepper

In a large skillet, cook onions in butter for one minute, add flour, and cook, stirring frequently, for 2 minutes. Add the milk and bring to a boil, simmer, and cook until thickened, 3-5 minutes. Add peas and cook until heated through, about 5 minutes. Stir in chives and season to taste with salt and pepper, then get it in your belly!
This recipe serves 8!

How to make the wild rice stuffing:
2 large leeks, white and green parts seperated and well rinsed
4 1/2 cups chicken broth
2 cups wild and whole grain rice mix (Or combine 1 1/2 cups brown with 1/2 cup wild rice)
olive oil cooking spray
salt and pepper
3/4 cup sliced almonds
1 lb mixed mushrooms, sliced (I used cremini and button)
1/2 cup dried currants
1/2 cup chopped fresh parsley
2 Tbsp grated lemon zest (2 lemons)
3/4 tsp allspice

In a large saucepan, combine leek greens, chicken broth, rice, and a little salt. Bring to a boil, reduce heat, and simmer until liquid is absorbed and rice is cooked, about 50 minutes. Discard leek greens and scrape the rice and wny remaining liquid into a large bowl.

Preheat oven to 350 degrees.

Chop the leek whites. In a large skillet sprayed with oil, cook until tender, about 5 minutes. Transfer to the rice. Spray the pan again and add the mushrooms. Cook, stirring occasionally, until browned, about 12 minutes. Scrape into the bowl with the riceand add the currants, parsley, lemon zest, allspice, and salt and pepper to taste. Mix well and transfer to a lightly greased 9x13 baking dish, patting the stuffing down. top with a lid or greased foil, and bake until hot, about 45 minutes. Uncover and bake until lightly browned, 10 to 15 minutes. Enjoy!!
This recipe serves 8!

What I did to those potatoes:
12 to 14 baby red potatoes
1 Tbsp butter, melted
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp freshly grated black pepper

Preheat oven to 350 degrees

Quarter potatoes and place in a lightly greased baking dish (I like to add about 1/2 tsp oil, and wipe it around with a paper towel, this evenly distributes the oil and soaks up the excess) and toss with butter and seasonings. Bake, uncovered, for 30-45 minutes until tender and browned, stirring every 14 minutes. Shovel into your face!
This recipe serves 6-8!

To get the broccoli on your table:
1 large head broccoli, cut into florets
1 clove garlic, thinly sliced
1/4 tsp red pepper flakes
salt and pepper
2 tsp finely grated lemon zest
1 Tbsp lemon juice (1 lemon)
2 Tbsp freshly grated parmesan
1/4 cup chopped toasted walnuts

In a large skillet sprayed with cooking spray, cook broccoli over medium-high heat until it begins to brown, about 4 minutes. Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red pepper glakes, salt and pepper to taste, and transfer to a serving bowl. Toss with lemon zest and juice and sprinkle with parmesan and walnuts. It's yummy, I promise!! :)
This recipe serves 4!

For zee brussels sprouts:
1 1/2 pounds brussels sprouts, outer leaves discarded, stems trimmed, and sprouts halved
4 strips turkey bacon, cooked until crisp and diced
1/4 cup reduced fat cour cream
2 tsp prepared horseradish
salt and pepper to taste

Bring an inch of water to boil in a lauge saucepan fitted with a steamer basker. Add sprouts, cover, and steam until tender 6-8 minutes (I like mine still a bit firm, I went for 6).

In a medium bowl, mix together sour cream, bacon, horseradish, and salt and pepper. Toss in the brussels sprouts, spoon into a serving dish, and feed it to your friends and family!
This recipe serves 6!

To make the awesome cheesecake:
1 3/4 cups gingersnap crumbs
1 cup Splenda or Stevia
2 Tbsp apple jelly, melted
3, 8oz pkgs low fat cream cheese, room temp (Don't use fat free, they use chemicals to give it texture)
6 egg whites, room temperature
1 cup canned pure pumpkin puree
1/2 cup low fat sour cream
2 tsp pure vanilla extract
1 1/2 tsp pumpking pie spice
1 1/2 Tbsp flour

Posiyion a rack in the canter of the oven and preheat to 350 degrees. Grease an 8-inch springform pan. In a medium bowl, combine cookie crumbs, jelly, and 1/4 cup Splenda. Press mixture evenly on the bottom and up the sides of the pan with your fingers. Bake until set, about 10 minutes. Transfer to a rack to cool completely and increase oven to 425 degrees.

Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 cup Splenda on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the egg whites, a little at a time, beating well after each addition. Add the pumpkin, sour cream, vanilla, and pumpkin pie spice, again beating until combined. Sprinkle the flour over and, you guessed it, beat until just combined.

Place the springform pan on a baking sheet and pour the filling into the shell. Bake for 15 minutes. Lower the oven temperature to 250 degrees and bake for 1 hour longer. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 2 1/2 hours (You don't want it to cool too quickly). Transfer back to the rack and let cool to room temperature. Refrigrate, uncovered, until completely cooled, at least 10 hours or up to 2 days (I made this two days ahead of time).

An hour before you're ready to serve, remove the side of the pan and let the cheesecake sit at room temperature. To serve, cut into wedges with a sharp knife that's been dipped in hot water and wiped after each cut (To ensure clean cuts). Serve slightly chilled or at room temperature.

This recipe serves 10!