ArcaMax

Everyone wants to know if they should eat early. My first experience with that was back in the early 80s when I used to jump around in front of my TV following Jane Fonda’s exercise tapes. What a waste of time that was. I did that routine just about every day but it never helped me lose weight. Maybe it toned me a bit but I never peeled off the pounds. And Jane Fonda is the one that said never to eat after 6 PM, or maybe it was 7 PM. I forget. I never followed that advice anyway. By the time I got home from work, got done jumping around in front of the TV and got some time to make something for dinner it was way past 7 PM anyway.

Her contention (and that of other so-called experts at the time) was that if you ate later you’d get fatter.

Other experts will tell you eating breakfast is the important because you have more hours to burn off those calories...

Read the full column at PlanZDiet.com

Roasted Turkey Breast with Cajun Gravy

Related Recipes at PlanZDiet.com:
Cheesy Green Bean Casserole
The Easiest Chocolate Mousse on the Planet

This is a ZReduction recipe. This turkey has a very mild cajun flavor with a hint of zip.

Ingredients:

6-8 pound turkey breast
4 Tbsp butter, softened
2 tsp Truvia
1 tsp chili powder or Cajun spice blend
1/4 tsp grated sea salt
1 tsp cumin
1/4 tsp grated pepper
1 cup of whipping cream
black pepper to taste
cayenne pepper (optional)

Instructions:

Preheat your oven to 375 degrees.

Combine the butter with the stevia, chili powder, cumin and pepper in a small bowl. Stir. Spread this mixture across the entire turkey breast. Set in an oven-proof pan, roast the turkey breast for about two hours at 375 degrees. Baste with pan juices at the one hour point and add half cup of water. Cover the breast with foil when it gets nice and brown. You’ll know it’s done when your meat thermometer reads 170 degrees or higher. Baste again just before you remove it from the oven.

Remove pan from oven. Take turkey out of the pan and cover with aluminum foil to set while you make your gravy.

If the oven proof pan can be used on your stovetop, you can just transfer it to a burner on medium/low heat. If not, pour the juices from the turkey into a sauce pan. Be sure to scrape up and transfer all the little bits of spices and browned turkey that might have stuck to the bottom of the roasting pan. Remove any excess fat with a skimmer.

Reduce the broth until half of it is gone by lightly boiling it, and then add the add the cream. Heat until cream thickens. Season with salt and pepper to taste.

Serving Suggestions:

If you’re on ZReduction you can have two to three tablespoons of the gravy. Don’t go overboard because it is pretty rich.

This turkey has a very mild Cajun flavor so if you want it zippier add just a dusting of cayenne and stir. I do love the zip.

Enjoy!
Cheers,
Zola