3 medium parsnips (rinsed)
5 medium carrots (rinsed)
4 celery ribs (rinsed)
2 large onions (rinsed)
2 bay leaves
1/2 teaspoons kosher salt
4 ounces unsalted butter (1 stick)
1/2 cup flour
2 (14-ounce) cans reduced-sodium chicken broth
1 smoked turkey breast (6 lb)
aluminum foil

1. Preheat oven to 400°F. Peel parsnips and carrots. Cut parsnips, carrots, and celery into 1-inch-long pieces. Remove ends and peel from onions; cut both into quarters. Place vegetables, bay leaves, and salt into medium-size roasting pan.
2. Place butter in microwave-safe bowl; cover and microwave on HIGH 30 seconds or until melted. Whisk in flour and 1 can of the chicken broth until blended. Pour into pan over vegetables. Place wire roasting rack in pan over vegetables.
3. Place turkey on roasting rack or directly on top of vegetables (wash hands). Cover with foil and cook 1 hour.
4. Cook 45–60 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Transfer turkey to carving board; let stand 5 minutes before slicing. Transfer vegetables to serving dish; remove and discard bay leaves.
5. Whisk remaining chicken broth (up to 1 can, if needed) into pan gravy until desired consistency. Transfer gravy to a serving dish. Slice turkey and serve. (Makes 12 Servings.)
   

CALORIES (per 1/12 recipe) 540kcal; FAT 24g; CHOL 170mg; SODIUM 320mg; CARB 13g; FIBER 2g; PROTEIN 63g; VIT A 70%; VIT C 10%; CALC 8%; IRON 20%

1/4 cup + 2 tablespoons caramel ice cream topping, divided
1 (6-ounce) graham cracker pie crust
1 (2-ounce) package chopped pecans, divided
1 cup reduced-fat milk
2 (4-serving) boxes vanilla instant pudding mix
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces frozen non-dairy whipped topping (softened), divided

1. Pour 1/4 cup of the caramel topping into pie crust; sprinkle with 1/3 cup of the pecans.
2. Whisk together in large bowl, milk, pudding mixes, pumpkin, cinnamon, and nutmeg until well blended. Stir in 1 1/2 cups of the whipped topping; spread mixture evenly into crust. Chill at least 1 hour.
3. Top with remaining 1 1/2 cups whipped topping and 2 tablespoons each caramel topping and pecans just before serving. (Makes 10 servings.)
   

CALORIES (per 1/10 recipe) 320kcal; FAT 13g; CHOL 0mg;
SODIUM 430mg; CARB 47g; FIBER 2g; PROTEIN 3g;
VIT A 80%; VIT C 2%; CALC 6%; IRON 4%