November 2025 Newsletter, White Label Newsletter, and Toolkit

Written By Judy Doherty, MPS, PCII

November 2025 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for November:

Happy Thanksgiving! Hope you enjoy our recipes, handouts, and research news.

November 2025 PDF Newsletter - Click Image to Download

Links to articles in the newsletter:

Recipes in this issue - click here to view all recipes

Roasted Turkey Breast

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.
Cook modePrevent screen from turning off

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
copyright foodandhealth.com
Entree, Dinner
American, Holiday
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Kale and Beet Winter Salad

Kale and Beet Winter Salad

Yield 6
Author Judy Doherty
Prep time
25 Min
Cook time
10 Min
Total time
35 Min
This salad is a magnificent showcase of winter vegetables and it is as delicious as it is beautiful. Make this veggie salad the star of your next meal.
Cook modePrevent screen from turning off

Ingredients

  • 2 red beets, rinsed to remove the dirt
  • 2 golden beets, rinsed to remove dirt
  • 2 bunches of kale, rinsed and chopped without the stems
  • 1 shallot, peeled and diced
  • olive oil spray
  • cider vinegar
  • 1 bunch rainbow carrots, peeled and sliced thin lengthwise
  • 1/4 cup roasted and shelled pistachios
  • 1 cup carrot or butternut squash puree
  • 1/4 cup tomato paste
  • Garnish: radicchio leaves or red cabbage

Instructions

  1. Roast the beets in a roasting pan for 1 hour at 350 degrees. Remove from oven, allow to cool, then slip the beets out of their skins. Slice into 1/4 inch thick pieces.
  2. Meanwhile, peel and dice the shallot. Saute in a little olive oil and then add the chopped rinsed kale. Add a big dash of cider vinegar. Cover and cook for 3 minutes.
  3. Assemble the salad close to serving time. Place the radicchio or red cabbage leaves in 6 little piles on a large platter. Fill each one with the cooked kale. Place the sliced beets in between each pile. Add the carrots and pistachios in the center.
  4. Place the butternut squash or carrot puree in the center. Top with pistachios. Spray with olive oil spray and cider vinegar.
  5. Chef's Tips:
  6. Optional garnish: microgreens
  7. For the carrot puree, we suggest using baby food! Of course you can use pureed winter squash, too.

Nutrition Facts

Calories

113.35

Fat

3.29 g

Sat. Fat

0.42 g

Carbs

19.47 g

Fiber

6.49 g

Net carbs

13.02 g

Sugar

9.3 g

Protein

4.52 g

Sodium

192.49 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Orange-Carmel Roasted Turkey

Orange-Carmel Roasted Turkey

Yield 12
Author Judy Doherty
Prep time
5 Min
Cook time
3 Hour
Total time
3 H & 5 M
This delicious turkey has a nice caramel glaze, which holds in moisture and makes an excellent presentation.
Cook modePrevent screen from turning off

Ingredients

  • 10-pound turkey thawed
  • 1 tablespoon olive oil
  • 1 tsp kitchen bouquet
  • 2 tsp apricot or orange marmelade
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic
  • 1 pinch salt and pepper

Instructions

  1. Mix the oil, Kitchen Bouquet, seasonings, and marmalade. Heat in a pan on the stove. Brush the turkey well with the glaze. Put in a 350-degree oven. We like to use a probe-style thermometer that inserts into the thigh and is set for 165 degrees F with an alarm. When the turkey reaches this temperature, it is perfectly done and can be pulled from the oven. The time will vary according to the size of the bird.
  2. Cover the bird when it is the color you desire. You can keep brushing with glaze in the beginning until the glaze is used up.
  3. Put the bird on a big platter with fruits and rosemary. Carve at the table.
  4. Serve with cranberries or gravy. For the gravy, we used the one that comes with the bird, and we added water to thin it down and reduce the sodium.

Nutrition Facts

Calories

393.27

Fat

16.35 g

Sat. Fat

4.08 g

Carbs

1.16 g

Fiber

0.24 g

Net carbs

0.92 g

Sugar

0.89 g

Protein

58.15 g

Sodium

304.86 mg

Cholesterol

193.23 mg
copyright foodandhealth.com
Entree, Holiday
American, Holiday
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Butternut Squash Galette with Olive OIl Crust

Butternut Squash Galette with Olive OIl Crust

Yield 10
Author Judy Doherty
Prep time
20 Min
Cook time
1 H & 15 M
Total time
1 H & 35 M

This tart takes a little bit of work, but it is so worth it! The olive oil pie crust is more heart-healthy than regular shortening or butter pie dough, and the butternut squash is piled on then roasted atop the dough.

Cook modePrevent screen from turning off

Ingredients

Olive oil pie crust
  • 2.5 cups all-purpose flour or 00 pizza flour (I used half and half), 13 ounces
  • Pinch sea salt
  • 6 ounces EVOO
  • 6-7 tablespoons ice water
Butternut Squash Tart
  • 2 butternut squash
  • 4 ounces goat cheese, room temp
  • Minced garlic
  • Pinch thyme

Instructions

Pie crust
  1. Place 2 cups of flour and the salt into the food processor. Mix the olive oil and 6 tablespoons of ice water, and then pour it into the flour. Pulse until the mixture almost comes together. Add the rest of the flour.
  2. Place in a mixing bowl and press until it comes together. Add the additional tablespoon of ice water if needed.
  3. Form into flat round mound and refrigerate while you prepare the butternut squash.
Butternut Squash Tart
  1. Microwave each squash for 3 minutes or just until it is easy to peel. Peel the squash. Cut off the bottom part where the seeds are and use that for soup. Cut the neck of the squash in half and slice it on a mandolin using a cut-proof glove or be very careful. You will have a chunk that is not usable at the end, and you can add that to the soup pile.
  2. Once all the squash is sliced, reserve all of the best thin pieces to make your tart. Any leftover goes to the soup pile.
  3. Roll out the dough on a marbled board, turning it and dusting it with flour on both sides frequently. It should roll out to about 1/6 inch or as thin as regular pie dough. Place it onto a half-sheet pan lined with a silicone mat or parchment paper.
  4. Mix the goat cheese with the minced garlic and thyme. Spread it thin on the dough to within an inch of the edge or in a 9-10 inch round. Start layering the butternut squash on top of the cheese, starting from the outside and working inward. Keep the pieces tight - it will look like the photo or like you are forming a rose.
  5. Trim the dough so you only have a 1” border. You can save the leftovers for another use. Carefully fold the dough up, inch by inch, onto itself, barely touching the squash.
  6. Drizzle the tart with EVOO and place the tart in a 375-degree oven. Bake for 75-80 minutes or until squash is tender when pierced with a knife. Cover it about halfway through with aluminum foil.

Notes

Note: you will have leftover butternut squash, use it for soup.


Nutrition Facts

Calories

362

Fat

20 g

Sat. Fat

4 g

Carbs

41 g

Fiber

4 g

Net carbs

38 g

Sugar

3 g

Protein

7 g

Sodium

53 mg

Cholesterol

5 mg

Freeze any leftover flour for another use.

copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Cranberry Stuffins

Cranberry Stuffins

Yield 12
Author Judy Doherty
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

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



Cook modePrevent screen from turning off

Ingredients

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

Instructions

  1. Sauté the apples, onions, and celery with a little spray of 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 sides.
  4. Serve on a platter. Garnish with a few more cranberries and some parsley.
  5. 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.
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Pumpkin Pie Light with Traditional Crust

Pumpkin Pie Light with Traditional Crust

Yield 8
Author Judy Doherty
Prep time
15 Min
Cook time
45 Min
Total time
1 Hour
This light pumpkin pie may taste even better than the original!
Cook modePrevent screen from turning off

Ingredients

  • 1 Pillsbury Ready Pie Crust
  • 1 16-ounce can pumpkin
  • 1/2 cup nonfat egg substitute or egg whites
  • 1/3 cup sugar
  • 1-1/2 cups evaporate skim milk
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Preheat oven to 350°F.
  2. Place crust according to package instructions.
  3. Mix the rest of the ingredients in a medium-sized bowl and pour into the crust.
  4. Bake until knife comes out clean from center, about 45 minutes.
  5. Refrigerate and slice into 8 wedges.
  6. Chef's Tips: Optional: serve each wedge with fat-free whipped cream and a few slices of candied ginger.

Nutrition Facts

Calories

162.92

Fat

5.8 g

Sat. Fat

1.85 g

Carbs

24.63 g

Fiber

2.24 g

Net carbs

22.37 g

Sugar

11.31 g

Protein

4.06 g

Sodium

127.58 mg

Cholesterol

0.46 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Spiced Apple Cider Mocktail

Spiced Apple Cider Mocktail

Yield 1
Author Judy Doherty
Cook modePrevent screen from turning off

Ingredients

  • 1 cup apple cider
  • 1/2 cup club soda or mineral water
  • 1 cinnamon stick
  • 1 star anise
  • 3 cranberries
  • 1 slice of apple

Instructions

  1. Pour the apple cider into a glass. Top with the soda water. Garnish with the spices, apple, and cranberries. Enjoy!

Nutrition Facts

Calories

128

Fat

1 g

Sat. Fat

0 g

Carbs

32 g

Fiber

3 g

Net carbs

29 g

Sugar

24 g

Protein

1 g

Sodium

11 mg

Cholesterol

0 mg

Freeze any leftover flour for another use.

copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Thanksgiving Articles and Tips

Featured
Thanksgiving Leftover Guide

Once your Thanksgiving feast is over, a single question begins to loom... what to do with all the leftovers?

3 Butternut Squash Shopping Tips

Whether you're doing some last-minute Thanksgiving shopping or were just reminded of the goodness of butternut squash thanks to our latest edition of Fun Vegetable Trivia, we thought some butternut squash shopping tips might come in handy today...

Thanksgiving Recipe: Roasted Pumpkin Pie

Today I have a special treat for you. This is one of my personal favorites -- a show-stopping pumpkin pie that also happens to be a lot better for your health than traditional versions...

Holiday Resource Rundown

It's officially the holiday season and we have loads of fantastic resources to help your audience celebrate in a healthful, balanced, and fun ways!

Positive Resolutions: Create Food Memories

There are just two months left in our year-long series of Positive Resolutions for 2021...

Some Things Stay the Same: A Different Kind of Holiday Safety
Feeding Vegetarians on Thanksgiving

As Thanksgiving approaches, we are inundated with recipes for how to dress and season a turkey, the main dish and delicious centerpiece for our holiday tables. But what if you have a vegetarian coming to dinner?

Holidays and Diabetes: What You Need to Know

Want to help your clients with diabetes manage the holidays in a stress-free way? Check out this guide!

5 Healthy Holiday Tips

Every family has traditional holiday foods that show up on the table year after year. Instead of using the holidays as an excuse for high-fat, high-calorie feasting, use these five easy tips to remake your holiday favorites with good health in mind.

Holiday Wellness Challenge

How will you help your clients keep their weight on track during the holidays?

Holiday Survival and Beyond: Healthful, Tasty Leftovers

Happy Thanksgiving! We hope you're having a wonderful, healthful, and stress-free holiday. And if the question of "what am I going to do with all of the leftovers from this meal?" is haunting you, then it's time to relax. We've got you covered. After all, leftovers can be some of the best parts of a Thanksgiving celebration.

Diabetic-Friendly Pumpkin Pie

Looking for a diabetic-friendly holiday dessert? Look no further -- we've got you covered.

Fancy and Simple Scalloped Potatoes

This is a really fancy and healthful version of scalloped potatoes that’s fit for any holiday meal or entertaining table, thanks to its layered colors and flavors.

Boost the Appeal of Seasonal Fruit

I just did a fall photo shoot -- wanna see?

Quick Vegetable Prep Strategy

Looking for a healthful vegetable side dish? Try the grill-steam process! Combining the hot sear of a grill with steam's gentle touch is a perfect -- and speedy -- way to add pep to any vegetable side dish.

Cooking Demo Tool Kit:

Featured
“Build Your Own” Style Dinners
“Build Your Own” Style Dinners

Here are cooking demos designed to make family meals more fun.

Cooking on Induction Stoves
Cooking on Induction Stoves

Using a portable induction stove for a cooking demo is a great idea. Here are the pros, cons, and success tips.

15 Tips for Smoother Cooking Demos
15 Tips for Smoother Cooking Demos

These 15 strategies for smoother cooking demos are very easy to do and they will make your next one make you feel like a star!

Popular items from our store:

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous

December 2025 Newsletter, White Label Newsletter, and Toolkit
Next

October 2025 Newsletter, White Label Newsletter, and Toolkit