1 bone-in turkey breast, about 4 pounds
1 teaspoon chopped, fresh thyme
1 teaspoon chopped, fresh rosemary
1 teaspoon chopped, fresh parsley
2 oranges
1 lemon
Freshly ground black pepper, to taste

Grate the zest from the oranges and lemon. Squeeze the juice from the oranges and lemon into a bowl. Set aside.

In a bowl, combine the herbs and the orange and lemon zest. Place the turkey breast into a roaster and pour the orange-lemon juice over the top, and then rub the herb-zest mixture all over. Season with freshly ground pepper to taste.

Bake at 325 degrees F for about two hours, basting with pan juices occasionally. Remove the skin before serving.

1 3/4 cups packaged stuffing mix
2 packages (10 ounces each) frozen, chopped spinach, thawed and drained well
1 onion, chopped
1/2 cup egg substitute
1/2 cup reduced-calorie margarine, melted
1/4 cup vegetable or chicken broth
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and peppe,r to taste

Combine all the ingredients in a large bowl. Mix well to combine. Shape into 1- to 2-inch balls. Place balls on a lightly greased cookie sheet. Bake at 350 degrees F for about 25 minutes.

2 tablespoons reduced-calorie margarine
1 small onion, diced
1 1/2 teaspoons grated lemon zest
1 packages (10 ounces each) frozen baby peas, thawed
1 tablespoon fresh, chopped mint
Salt and pepper, to taste

Melt the margarine in a saucepan. Add the onion and lemon zest. Cook until onion is soft. Add the peas. Season with salt and pepper and cook until heated through. Stir in mint and serve immediately.

4 medium russet potatoes, peeled, boiled and mashed
1 tablespoon olive oil
4 cloves garlic, minced
1/4 cup scallion, sliced
1 cup nonfat, plain yogurt
1/4 cup low-fat milk
1 teaspoon fresh snipped herbs: thyme, parsley, rosemary, basil, dill or a combination
Salt and pepper, to taste

In a small skillet heat the oil and saut矴he garlic for one minute. Add the scallions and cook until the garlic is fragrant but not browned.

In a large bowl whip the potatoes with the yogurt and milk. Add the spices and garlic mixture. Serve.

1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons reduced-calorie margarine, cut into pieces
1 cup low-fat milk
1/4 teaspoon salt

In a large bowl, combine the wheat flour, white flour and salt. Add the margarine and cut in with two knives until crumbs form. Add the milk and mix until a dough forms. Turn out onto a floured surface.

With floured hands, knead the dough about 10 times. Using a rolling pin, roll until it is about ¼ inch thick. Cut into rounds using a biscuit cutter or the rim of a glass. Place on a cookie sheet that has been sprayed lightly with vegetable cooking spray. Bake at 425 degrees F for 13 to 14 minutes, or until lightly browned.

3 cups canned pumpkin
1 1/3 cup brown sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cups fat-free whipped topping

Combine the canned pumpkin, brown sugar, cinnamon, ginger and cloves. Mix well. Gently fold in the whipped topping. Cover and refrigerate at least one hour before serving. Makes 10 to 12 servings.

1/2 cup frozen cherries
6 ounces low-fat cream cheese, softened
1 tablespoon sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon cinnamon

In a bowl, crush the cherries, allowing a few larger pieces to remain. Set aside.

In another bowl, combine the cream cheese, sugar, lemon juice and cinnamon. With an electric mixer, whip until combined, then gently fold in cherries. Cover and refrigerate until ready to serve. Serve with assorted fruit for dipping.

1 4- to 5-pound brisket, all fat removed
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon basil
4 garlic cloves, minced
1/4 cup olive oil
2 red onions, cut into thin rounds
2 medium tomatoes, chopped
Salt and freshly ground pepper, to taste

Combine the oregano, thyme, basil, garlic and olive oil. Set aside.

Season the brisket on all sides with salt and freshly ground pepper. Rub the olive oil mixture over the entire brisket. Let the brisket marinate for one to two hours.

Place the meat in a large roasting pan. Top with the onions and tomatoes. Bake, covered, at 325 degrees F for three to four hours, occasionally basting the meat with pan drippings. Remove from oven when meat has reached desired doneness. Let it rest for about 20 minutes before cutting into thin slices to serve.

3 pounds Yukon gold potatoes, peeled, shredded and dried on paper towels
1 onion, grated
1/3 cup matzah meal
1/2 teaspoon baking powder
1 cup egg substitute
4 tablespoons chopped, fresh parsley
Vegetable cooking spray
Kosher salt and freshly ground pepper, to taste
Low-fat sour cream and/or applesauce

Combine the shredded potatoes, onions, matzah meal, baking powder, egg substitute, parsley, salt and pepper. Mix well.

Spray a large cookie sheet lightly with the vegetable cooking spray. Take some of the potato mixture and form into 2- to 3-inch pancakes; place on prepared cookie sheet. (Do not let them touch.) Bake at 425 degrees F for six to seven minutes. Flip and continue cooking until golden brown, about six more minutes. Serve with sour cream and/or applesauce.

2 pounds fresh green beans
1/4 cup chopped red pepper
1/2 cup fresh, chopped basil
2 cloves garlic, minced
2 tablespoons olive oil
4 tablespoons fresh lemon juice
Salt and freshly ground pepper, to taste

Combine the basil, garlic, olive oil, lemon juice, salt and pepper. Cove and refrigerate at least one hour.

Cook the green beans and red pepper in boiling, salted water for six to seven minutes, until crisp-tender. Remove and immediately plunge into ice-cold water. Drain well and put into a serving bowl. Pour the dressing over the top. Toss to coat. Let the salad sit at room temperate at least one hour before serving.

2 pounds zucchini, cut into rounds
2 tablespoons olive oil
3 tablespoons shredded, fresh basil
Kosher salt and freshly ground pepper, to taste

Heat the olive oil in a skillet. Add the zucchini and cook over medium-high heat, stirring constantly, until crisp-tender. Add the basil and cook 30 more seconds. Serve.

1 package (8 ounces) low-fat cream cheese, softened
1/2 cup unsalted butter, at room temperature
1 1/3 cups flour
1 cup sugar-free apricot preserves
1/2 cup finely chopped almonds
Powdered sugar

Beat the cream cheese and butter together. Add the flour and continue to mix for two minutes, or until a stiff dough forms. Cover with a towel or plastic wrap and refrigerate at least two hours.

Divide the dough into fourths. Roll each into a ball, and then, using a rolling pin, roll into a 9-inch circle about 1/8 inch thick. Spread the apricot preserves over each circle, and then cut each into 16 pieces (as if you were cutting a pie). Sprinkle the almonds evenly over the top.

Starting at the wide end, roll each piece up and place on cookie sheets that has been lightly sprayed with vegetable cooking spray. Bake at 350 degrees F for 25 to 30 minutes. Remove to wire racks to cool. Sprinkle with powdered sugar.

3 egg whites
1 cup sugar
1 1/2 teaspoons vanilla
3 cups shredded coconut
2 squares semisweet chocolate, melted

With an electric mixer, beat the egg whites until light and fluffy. Add the sugar, a little at a time, until stiff peaks form. With a spoon, gently fold in the vanilla and coconut.

Drop by rounded teaspoonfuls onto cookie sheets covered with foil or parchment paper. Bake at 325 degrees F for 18 to 20 minutes. Remove from oven and allow them to cool on the cookie sheets. Drizzle with the melted chocolate and let them sit a few more minutes until chocolate hardens. Gently peel from foil. Store in airtight containers.