December 2023 Newsletter and Toolkit

December 2023 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

• Read-offline PDF newsletter

• White label newsletter

• Shareable articles and handouts are below

• Special member-only discounts - use TRY10NOW for renewals or FALLINTO15 for Nutritioneducationstore.com.

• Member-only recipe database - lots of new recipes for holidays and fall!

• Member-only handout library: Over 50 new handouts added plus new categories for stress and sleep

• Member-only PowerPoint library: Functional Foods show added to nutrition folder

• How-to: Check out the new tutorials for using all member tools

• Give us feedback and requests

Tools and Content for December

Recipes in this issue - click here to search more.

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Roasted Turkey Breast

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

1 H & 43 M

Total time

1 H & 48 M

Buying a turkey breast saves money, time, and cleanup. It is perfect for a smaller group.

Ingredients

• 3-pound turkey breast boneless
• 1 tablespoon olive oil
• 2 tsp poultry seasoning
• 1 tsp paprika
• 1 cup gravy
• 0.5 cup water

Instructions

1. Preheat the oven to 350 degrees. Place the turkey on a roasting rack on a sheet pan or roasting pan. Rub it with olive oil and seasonings. Place a thermometer into the middle of the breast.
2. Bake until the turkey breast reaches an internal temperature of 165F.
3. Remove the breast from the oven.
4. Add water to the gravy to keep it thin.
5. Slice the breast into thin pieces and serve with hot gravy.

Notes

To make the turkey breast look more significant and dramatic, you can add stuffing to the platter. If you carve it ahead of time it is a good idea to add a little warm gravy. Enjoy!

Nutrition Facts

Calories

201.62

Fat

5.14 g

Sat. Fat

1 g

Carbs

1.91 g

Fiber

0.14 g

Net carbs

1.76 g

Sugar

0.63 g

Protein

37.22 g

Sodium

486.59 mg

Cholesterol

94.21 mg

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Entree, Dinner

American, Holiday

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Apple Cranberry Stuffins

Yield 12

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

This apple cranberry stuffing is baked in muffin tins. It is a lovely presentation that is also portion controlled!

Ingredients

• 1 bag stuffing mix
• 0.5 onions peeled and chopped
• 2 each stalks of celery chopped
• 1 each apple peeled, cored, chopped
• 0.25 cup dried cranberries or chopped fresh ones
• 1.75 cups water
• 4 tablespoons olive oil

Instructions

1. Saute the apples, onions, and celery with a little spray vegetable oil. Cover and cook until tender. Add the stuffing mix and olive oil. Mix well. Then add the water. Cover and cook on very low heat for a few minutes.
2. Grease the muffin tins. Scoop the stuffing into the tins.
3. Bake the stuffins for about 30 minutes or until they are heated through and a nice brown color on the top and sizes.
4. Serve on a platter. Garnish with a few more cranberries and some parsley.

Notes

For this recipe, we used the Sprouts stuffing mix. You can also use any commercial stuffing mix but in that case, follow the directions on the package except cut the fat in half and add in the sauteed cranberries, apples, celery, and onions. 

Nutrition Facts

Calories

59.16

Fat

4.73 g

Sat. Fat

0.64 g

Carbs

4.69 g

Fiber

0.58 g

Net carbs

4.11 g

Sugar

3.62 g

Protein

0.11 g

Sodium

3.97 mg

Cholesterol

0 mg

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Side dish

American, Holiday

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Chai Apple Mocktail

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

5 Min

Total time

15 Min

Here is an alcohol-free drink that is so delicious you must make a big batch! We love the flavor layering from kombucha to chai spiced syrup to apple juice, apple cider vinegar, orange juice, and turmeric orange syrup.

Ingredients

Mocktail

• 2 cups unfiltered apple juice (or cider)
• 4 tablespoons apple cider vinegar
• 2 tablespoons chai spiced simple syrup (recipe follows)
• 1/2 cup fresh squeezed orange juice (save the peel for garnish)
• splash orange bitters or orange turmeric shot (recipe follows)
• ice
• orange peel garnish
• Place the cider, kombucha, vinegar, syrup, juice, and bitters in a bar mixer or pitcher. Stir to mix well. Pour over ice and garnish with an orange peel. Sprinkle with a drop or two of bitters or orange turmeric shot over the top.
• You can refrigerate it for later use for up to 8 hours.

Instructions

1. Rim the glass by dipping in apple juice and then rolling in chai spice sugar. To make chai spice sugar, mix equal parts of chai spice with sugar.
2. Place the cider, vinegar, syrup, juice, and bitters in a bar mixer or pitcher. Stir to mix well. Pour over ice and garnish with an orange peel. Sprinkle with a drop or two of bitters or orange turmeric shot over the top.
3. You can refrigerate it for later use for up to 8 hours.

Notes

Orange Turmeric Shot

1 cup orange juice

1 tablespoon ground turmeric powder

Mix together well. Bring to a boil, then remove from heat. Strain into a glass cup and refrigerate until ready to use. Makes a great flavor splash for teas, drinks, juices, and smoothies.

Chai Simple Syrup

1/2 cup sugar

1/2 cup water

4 whole cinnamon sticks

2 tsp black peppercorns

1 tablespoon whole coriander

2 tsp whole cloves

1 tsp whole allspice

1 piece (1 inch) fresh ginger root, sliced thin

Bring all to a boil, lower to a simmer, and simmer for 5 minutes. Allow to sit and steep for 1 hour—strain into a container. Refrigerate any leftovers.

Nutrition Facts

Calories

124.71

Fat

0.24 g

Sat. Fat

0.04 g

Carbs

27.92 g

Fiber

0.95 g

Net carbs

26.98 g

Sugar

22.4 g

Protein

0.43 g

Sodium

12.7 mg

Cholesterol

0 mg

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Pumpkin Flan

Yield 12

Author Judy Doherty

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

I think this pumpkin flan is one of my favorite pumpkin desserts ever. The rich caramel drips down the firm, spicy, custard-rich pumpkin flan and is a show stopper. There is no pie dough needed! Don’t you love the color-rich pomegranate arils on the top?

Ingredients

Caramel

• 1/2 cup sugar
• 1 tsp lemon juice
• 2 tsp water

Filling

• 1 can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 5 eggs
• 1 can of evaporated milk
• 1 can sweetened condensed milk

Instructions

1. Prepare the flan mold. It should be a ceramic bowl or tart pan with straight sides about 8 inches in diameter. And it should be ovenproof. Lightly grease the sides.
2. Place the ingredients for the caramel in a stainless steel pot. Mix well and bring to a boil. Boil on high until the mixture is the color of iced tea.
3. Immediately pour the caramel into the bottom of the flan mold.
4. Prepare the custard by mixing the spices into the pumpkin with a whisk and then add the eggs one by one, mixing smoothly between each addition. Add the evaporated and condensed milk to the pumpkin/egg mixture and mix smoothly. Pour the custard into the tart pan. Bake in a 350-degree oven in a pan of water until the custard is firm in the center, about 45 minutes. Remove from the oven, cool briefly, then refrigerate overnight.
5. Run a knife around the edges of the flan and invert onto a plate.
6. Garnish with pumpkin seeds (pepitas) and pomegranate arils.
7. Creme Brulee version:
8. Skip the caramel sugar steps. Make the custard and bake in a tart pan in a water bath. Top with sugar and caramelize with a torch (omit lemon juice and water).

Nutrition Facts

Calories

217.9

Fat

7.03 g

Sat. Fat

3.81 g

Carbs

32.59 g

Fiber

1.1 g

Net carbs

31.48 g

Sugar

30.52 g

Protein

7.35 g

Sodium

101.36 mg

Cholesterol

87.97 mg

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