An exciting blend of seasonings and fresh pineapple turns roast turkey from ordinary to extraordinary for a whole new turkey taste!
From eatbetteramerica

Prep Time: 30min
Start to Finish: 2hr 30min
Makes: 16 Servings

Ingredients
1	bone-in whole turkey breast (4 1/2 to 5 lb), thawed if frozen
1	pineapple (3 lb)
1/2	cup dry white wine or apple juice
2	tablespoons honey
2	tablespoons soy sauce
1	teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1	large clove garlic, finely chopped
2	teaspoons cornstarch
2	tablespoons cold water
Directions
1.	Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
2.	Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. In small bowl, mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture.
3.	Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
4.	Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. In 1-quart saucepan, heat drippings to boiling. In small bowl, mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 65mg; Sodium 170mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 6g); Protein 24g
Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 0%; Iron 6%
Exchanges: 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1 Fat
Carbohydrate Choices: 1/2
MyPyramid Servings: 1/4 c Fruits, 3 oz-equivalents Meat & Beans
*Percent Daily Values are based on a 2,000 calorie diet.

Health Tip
Let's Talk Turkey
Turkey breast is a lean protein that supplies amino acids that give structure to the body in skin, cell membranes and muscles.



Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite.
From eatbetteramerica

Prep Time: 20min
Start to Finish: 1hr 5min
Makes: 14 Servings (1/2 cup each)

Ingredients
1	small butternut squash (about 2 lb), peeled, seeded and cut into 1-inch pieces (about 3 cups)
4	unpeeled small red potatoes, quartered
1	medium red onion, cut into 1/2-inch wedges
1	medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
2	cups small fresh Brussels sprouts (about 8 oz)
2	tablespoons olive, canola or soybean oil
1/2	teaspoon dried marjoram leaves
1/2	teaspoon garlic-pepper blend
1/2	teaspoon seasoned salt
Directions
1.	Heat oven to 425°F. Spray 17x11- or 15x10-inch pan with sides with cooking spray. In large bowl, mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
2.	Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.

Nutritional Information
1 Serving: Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 3g); Protein 1g
Percent Daily Value*: Vitamin A 60%; Vitamin C 15%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable
Carbohydrate Choices: 1
MyPyramid Servings: 1/2 c Vegetables
*Percent Daily Values are based on a 2,000 calorie diet.

Health Tip
Passion for Parsnips
Parsnips, a root veggie related to carrots, are a source of magnesium. This mineral helps send signals to the muscles via the nervous system.

Ingredients
2	pounds fresh green beans (trimmed and blanched)
4	garlic cloves minced
1	medium red onion, cut into 1/2-inch wedges
2	tsp of olive oil
&	Salt, pepper, and chili flake to taste
Directions
1.	In a large sauce pan blanch green beans in salted water for 5 min or until tender and bright green. Set a side. Sauté garlic and chili flakes add green beans. Adjust seasonings.

Nutritional Information
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable



This favorite comfort food gets a healthy makeover without sacrificing the taste you remember.
From Prevention Healthy Cooking.

Prep Time: 30min
Start to Finish: 1hr
Makes: 8 Servings

Ingredients
1/2	cup buttermilk
1/2	cup plain dry bread crumbs
1	onion cut crosswise into ¼ inch thick slices and separated into rings
1/2	pound mushrooms, sliced
1	small onion, chopped
1/2	teaspoon dried thyme
1/4	teaspoon salt
1/4	cup unbleached or all-purpose flour
3	cups 1% milk
1	bag (16 ounces) frozen French-cut green beans, thawed and drained
Directions
1.	Preheat the oven to 500 degrees F. coat a medium baking dish with cooking spray.
2.	Place the buttermilk in a shallow bowl. Place the bread crumbs in another shallow bowl. Dip the onion rings into the buttermilk, then dredge in the bread crumbs and place on the baking sheet. Coat lightly with cooking spray. Bake for 20 minutes, or until tender and golden brown.
3.	Meanwhile, coat a medium saucepan with cooking spray. Set over medium heat. Add the mushrooms, chopped onion, thyme, and salt. Coat with cooking spray. Cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms give off liquid. Sprinkle with the flour. Cook, stirring, for 1 minute. Add the milk. Cook, stirring constantly, for 3 to 4 minutes, or until thickened. Add the green beans. Stir to mix
4.	Reduce the oven temperature to 400°F. Pour the bean mixture into the prepared baking dish. Scatter the onion rings over the top. Bake for 25 to 30 minutes, or until hot and bubbly.

Nutritional Information
1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 190mg; Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 9g); Protein 7g
Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 6%
Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable 
Carbohydrate Choices: 1
MyPyramid Servings: 1/2 c Dairy, 1 c Vegetables s
*Percent Daily Values are based on a 2,000 calorie diet.

Health Tip
Nonstick cookware and cooking spray are true heroes of healthy cooking, allowing you to effortlessly slash fat and calories



From Healthy Fontana Chef, Saundra Moreno
Makes: 6-8 Servings

Ingredients
3	lbs of Yukon Gold of Red Potatoes
1	16oz container of Low-fat low-sodium chicken broth
2	whole cloves of roasted Garlic
1	tbsp of real butter
1	cup of 2% milk
1	bunch of fresh chopped chives
&	Kosher salt and pepper to taste
Directions
1.	Dice potatoes and cover with cold water. Bring to boil in a medium pot. Potatoes are done when you can insert a fork into the center. Drain water out.
2.	Add Butter, milk, salt and pepper, roasted garlic and chives while potatoes are still hot. Mash with a potato masher or wooden spoon.
3.	Slowly add Chicken broth until potatoes become smooth and creamy.

Nutritional Information
1 Serving: Calories 203, Fat 11g, Carbs 70g, potassium 39mg, Sodium 175g




From Healthy Fontana Chef, Saundra Moreno
Makes: 8 Servings

Ingredients
	Pastry for a single crust 9 inch pie. (Can be pre-made)
1	can (15oz) pumpkin
1	can (12 oz) evaporated fat-free milk
3	eggs
3/4	cup Equal Spoonful
1	tsp Vanilla extract
1/4	tsp ground ginger
1/4	tsp ground cinnamon
1/4	tsp ground nutmeg
1/4	tsp kosher salt
Directions
1.	Roll pastry out on floured surface into a 1 inch circle a little bit larger then 9 inch pie pan; trim and flute the edge.
2.	Beat pumpkin, evaporated milk and eggs in a medium bowl; beat in remaining ingredients. Pour into pastry shell.
3.	Bake in preheated 400 degree oven for 35-40 minutes or until knife inserted into the center comes out clean. Cool on wire rack

Nutritional Information
1 Serving: Calories 203, Fat 11g, Carbs 70g, potassium 39mg, Sodium 175g

Healthy Fontana is a nutritional wellness program offered to residents. The program has several resources that provide ways for citizens to eat healthy and be active. Boot Camps for men and women are offered throughout the winter on Saturdays at $20 for 4 weeks.

Healthy Fontana offers several free "Steps Along the Way" walking clubs which meet weekly and several "Fresh, Fast, and Fabulous" cooking classes that are offered once a month for free to residents. The classes are also available for viewing on KFON - Channel 3 every Saturday and Sunday at 10:00 a.m.

A Healthy Fontana cookbook will be available at the end of November for $7.00. Please call (909) 350-6542. To find out more about Healthy Fontana or any upcoming classes or fitness opportunities, please visit online at www.healthyfontana.org.