Guest Author - Jill Valente

Roasted Turkey Breast
A roasted turkey breast has so many benefits. It cooks quickly, is all white meat (which has fewer calories and less fat than dark meat) and there is less hassle then with a huge bird. If you are entertaining a big group, roast two or three breasts instead of one and you are all set!

Ingredients
• Cooking spray
• 3 lb turkey breast, bone in
• 1 tbsp herbs de provence
• 1 tsp rosemary
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tbsp olive oil

Directions
Preheat oven to 425 degrees and spray a large roasting pan with cooking spray. Season the turkey with herbs de provence, salt and pepper and then rub all over with olive oil. Roast in the oven for about 1 hour or until a meat thermometer registers 170 degrees. Allow the turkey to rest for 5 to 10 minutes after removing it from the oven in order to allow the juices to redistribute. Slice and serve. Makes 2-4 servings (2 if you want to make turkey soup)

Leftover Turkey Soup
Turkey soup is a great way to turn your leftovers into a healthy meal that will last all week and making your own stock allows you to monitor the sodium.

Ingredients
• Leftover turkey breast, bone in
• 1 medium onion, quartered
• 1 clove garlic, smashed
• Bunch of fresh rosemary, thyme and sage
• 1 tsp whole black peppercorns
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 carrots, chopped
• 3 ribs celery, chopped
• 1 cup white potatoes
• 2 cups cooked turkey meat
• 2 bay leaves
• Salt and pepper

Directions
After removing all the excess meat from the turkey, place the carcass in a Dutch oven, along with the onion, garlic, fresh herbs, peppercorns and enough water to cover the mixture by 2 inches. Bring it to a boil and then simmer for 3 hours. Remove and discard all the solids and strain the liquid through a fine-mesh sieve into a large bowl.

In the same Dutch oven heat oil over medium and add the chopped onions, carrots and celery and sauté for 10-15 minutes. While they are cooking, chop the potatoes and turkey meat into bite sized pieces. Add the stock, bay leaves, turkey and potatoes to the Dutch oven and simmer for 30 minutes or until the potatoes are cooked through. Add salt and pepper to taste. Makes 6-8 servings.