Ingredients
1 tablespoon unsalted butter
1/4 cup wild rice blend
1/3 cup reduced-sodium chicken broth
1 small Granny Smith apple (rinsed)
2 fresh garlic cloves
2 fresh sage leaves (rinsed)
1 boneless turkey breast half (about 3 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 (4-inch) bamboo skewers
aluminum foil
1/4 cup apple juice
1 teaspoon cornstarch

Steps

1. Preheat medium saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Stir in rice; cook 2–3 minutes, stirring often, or until toasted.
2. Stir in chicken broth and bring to boil. Cover, reduce heat to medium-low, and cook 20–25 minutes or until liquid is absorbed.
3. Meanwhile, peel apple and chop finely; chop garlic and sage finely. Set all aside.
4. Preheat oven to 350°F. Pat turkey dry; then butterfly turkey. (To butterfly, lay turkey breast flat. Slice through center of turkey, starting with thicker side, and leaving 1/2 inch uncut to hold top and bottom slices together.) Season both sides and under skin with salt and pepper (wash hands).
5. Stir apple, garlic, and sage into cooked rice. Spoon rice mixture onto bottom half of turkey breast; fold top half of turkey over stuffing. Use skewers to hold turkey together. Place turkey, skin side up, in roasting pan (wash hands); cover with foil.
6. Bake 1–1 1/2 hours, removing foil during last 10–15 minutes of cook time, or until internal temperature of stuffing reaches 165°F. Use a meat thermometer to accurately ensure doneness. Let stand 5 minutes before slicing.
7. While turkey stands, combine apple juice and cornstarch in small bowl until blended. Pour pan drippings from turkey into small saucepan; bring to boil on medium-high. Whisk in apple juice mixture and return to boiling. Slice turkey and serve with sauce.

CALORIES (per 1/8 recipe) 260kcal; FAT 6g; CHOL 125mg; SODIUM 180mg; CARB 9g; FIBER 1g; PROTEIN 41g; VIT A 2%; VIT C 2%; CALC 2%; IRON 10%

Ingredients
1 medium (or 2 cups pre-diced) butternut squash (rinsed)
3 red potatoes (about 1 lb, rinsed)
1 small onion (rinsed)
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps

1. Preheat oven to 350°F. Remove ends and peel from squash, if needed, then cut in half. Remove seeds; cut squash into bite-size pieces. Place in medium bowl.
2. Cut potatoes into bite-size pieces. Remove ends and peel from onion; slice onion thinly. Add both to squash.
3. Stir in remaining ingredients; arrange in single layer on baking sheet. Bake 50–60 minutes, stirring twice, or until tender when pierced with a fork. Serve.

CALORIES (per 1/8 recipe) 100kcal; FAT 3.5g; CHOL 0mg; SODIUM 110mg; CARB 17g; FIBER 2g; PROTEIN 2g; VIT A 130%; VIT C 30%; CALC 4%; IRON 6%