Orange Rice

rice

Ingredients:

1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded

Directions:

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt.
Cover, microwave on High for 5 minutes.
Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.
Do not uncover the bowl.
Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed.
Immediately before serving, fluff with a fork, add orange sections and mix gently.

Makes about 6 (100 calories) servings.

Orange Rice

Ingredients:

1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded

Directions:

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt.
Cover, microwave on High for 5 minutes.
Stir in the orange rind.
Turn the bowl 1/4 turn.
Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes. Do not uncover the bowl.
Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed.
Immediately before serving, fluff with a fork, add orange sections and mix gently.

Makes about 6 (100 calories) servings.

Cider Turkey

Cider Turkey

Ingredients:

1/8 cup butter or margarine, melted
1 cup hard cider*
1 cup orange juice
1/8 cup lemon juice
1/8 tsp crushed basil
Whole Turkey
* Fresh cider will turn hard if left unrefrigerated for 2 to 3 days.

Directions:

Preheat the oven to 325 degrees F.
Move the oven rack to the lowest position. Remove the whole turkey from the refrigerator about one hour before cooking (no more than that!) To bring the bird to room temperature.
You can use this time to cook the giblets or neck for the stuffing, stock or gravy. Remove the giblets from the bag (stuck in the neck cavity) and the neck bone from the body cavity and rinse them under cool running water. This will help to remove bacteria. Pat dry with paper towels and set aside for use in the stuffing or stock, if desired.
Rinse the whole bird, including the body and neck cavities, under cool running water. Rub your hands over the surface to help remove any bacteria.
Pull out any lumps of fat from the cavity and discard. Pat dry with paper towels; salt and pepper the inside and outside of the bird, and rub in seasonings you desire.
Roast according to timetable for the size of your bird and method desired (open pan or roaster). Note: Opening the oven to “check on the turkey” will lengthen roasting time.

Melt butter or margarine in a pan. Add 1 cup hard cider, juices and basil. Cook over low heat until well dissolved.

Baste twice during the last 30 minutes of roasting, after the foil tent or roaster lid has been removed to allow the bird to brown.

Citrus Salsa

Citrus Salsa
Ingredients:

4 Roma tomatoes, red, ripe
2 oranges, large, peeled, diced
1 Vidalia onion, large, chopped
2 jalapeno chile, large, seeded and minced
2 tablespoons lime juice, fresh
1/4 cup orange juice, fresh
3 SPLENDA® Packets
1 tablespoon cilantro, fresh, chopped
1 teaspoon salt

Preparations:

Bring some water to the boil in a small saucepan. Blanch tomatoes for 30 seconds, and then rinse with cold water. Peel and chop tomatoes. Then place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour.

Mix and serve. Refrigerate any unused salsa.