14-Day REBOOT – Day Six Dinner

I love Thanksgiving food, and I love this meal because it’s like having that meal all over again, but this time it is healthy and there isn’t much stress involved in preparing a big feast. The effort is minimal and the preparation is where most of your time will be spent, but trust me, it is well worth it!

This recipe is what leftover dreams are made of. You will be excited to eat lunch the next day with the mix of these spices and herbs the whole office will wonder what you are heating up and is there enough for everyone!

*THIS RECIPE IS REBOOT & FuN APPROVED


ROAST TURKEY with GREEN BEANS

INGREDIENTS
1 Free Range Turkey 12-14 lb.
Grape seed or Olive oil
Onions
Lemons & Oranges
Rosemary Sprigs
S&P
Butter
Chicken broth

**Roasting Thermometer needed

INSTRUCTIONS
STEP ONE:
Preheat oven to 425. Rinse thawed bird with water. Pat dry with paper towels. Sprinkle the cavity with salt and pepper. Stuff with wedges of citrus and sprigs of rosemary, alternating until the cavity is full.

STEP TWO:
Prepare the roasting pan by laying a bed of thick slices of peeled onion. Place bird on top and cover with olive or grape seed oil and S&P.

STEP THREE:
Start with a 425 degree oven for 30 minutes. SET YOUR TIMER for 30 MINUTES! Reduce oven to 325 degrees. Internal temp of the breast must reach 165 degrees and thigh 180 degrees.

*A 12-14 pound bird takes approximately 45-60 minutes.

*Let bird rest covered with aluminum foil for 30 minutes before carving.

STEP FOUR:
Use a mesh colander to strain the juices from the pan into a sauce pan. Heat over medium and bring to a low bubble. Add 1-3 Tbls. butter and 1/4 cup of chicken stock. Bring back to a slow simmer for approximately 15 minutes. Heat thru and serve this with your sliced turkey.

  • Save leftovers for ROUND TWO on Day 8 Lunch

Anytime Green Beans – REBOOT APPROVED

GREEN BEANS

2 lbs. Green Beans, washed and trimmed
2-3 cloves Garlic
1 Red Onion, sliced thin
Grape seed oil
Soy Sauce (Bragg’s Amino Acids)
Sliced almonds

STEP ONE:
Blanch beans, then shock in ice bath to stop the cooking process. Drain and dry.

STEP TWO:
Heat oil over medium-low heat in frying pan. Add onion. Cook for 5 minutes, add beans and garlic. Saute over medium heat for 10-15 minutes. Serve with sliced almonds sprinkled on top (optional).

 


OTHER RESOURCES: 
– New here? This recipe is made especially for The 14-Day REBOOT plan.

 

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