I think we will go to Columbus and pick Dad up and have dinner at his home. Catch up on some of his chores maybe as well. Doing for three is a chore so I searched the net and found this:
TURKEY BREAST AND SWEET POTATOES
(Turkey breast cooked with sweet potatoes and apples in an oven cooking bag)
Source: ConAgra Foods/Butterball Turkey Makes: 8 servings (3 ounces turkey and about 3/4 cup sweet potatoes each) 1 tablespoon all-purpose flour
1 Butterball® Breast of Turkey, (6 pounds), thawed if frozen
3 large sweet potatoes, peeled, cut into 1-inch-thick slices
2 medium Granny Smith apples, peeled, chopped
1 medium onion, sliced, separated into rings
1/2 cup thawed frozen apple juice concentrate
1/2 teaspoon coarsely ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon Soy Sauce
2 tablespoons cornstarch
1/4 cup water
Preheat oven to 350 degrees F.
Add flour to large oven-cooking bag; close bag and shake gently to coat inside of bag with flour. Place bag in 15x10-inch baking pan. Remove gravy packet from turkey breast; refrigerate for another use or discard. Dry turkey breast with paper towels. Place turkey breast, potatoes, apples and onion in bag.
Mix juice concentrate, pepper, thyme and soy sauce in small bowl; pour over ingredients in bag. Close bag with tie; cut 6 (1/2-inch-long) slits in top of bag to vent.
Bake 1 1/2 to 1 3/4 hours, or until meat thermometer inserted in thickest part of turkey breast reaches 170 degrees F.
Let stand 5 minutes.
Cut bag open carefully. Transfer turkey breast to cutting board; set aside. Place sweet potatoes on serving platter; cover to keep warm. Pour apple juice mixture from bag into 1-quart microwavable cup or bowl (there should be about 2 cups); set aside. Mix cornstarch and water until well blended; stir into apple juice mixture. Microwave on HIGH 2 1/2 minutes, or until thickened, stirring after each minute.
Carve turkey breast. Serve with the sweet potatoes and sauce.
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ORIENTAL COLESLAW
Source: ConAgra Foods/Salads
Makes: 8 servings
4 1/2 cups pre-shredded cole slaw, with carrots
1 can (8 ounces) La Choy® Water Chestnuts, drained & chopped
1/2 cup chopped red bell pepper
1/4 cup green onions, sliced
1/4 cup rice vinegar, or rice wine vinegar
2 tablespoons granulated sugar
2 tablespoons Wesson® Pure Vegetable Oil
1 tablespoon La Choy® Lite Soy Sauce, or regular
1 1/2 teaspoons grated gingerroot, or 1/2 tsp ground
1/2 teaspoon salt
In large bowl, combine pre-shredded coleslaw, water chestnuts, bell pepper and green onions.
In small bowl, combine remaining ingredients and whisk until well blended. Pour vinegar mixture over coleslaw and toss gently, yet thoroughly to coat.
Serve immediately or cover with plastic and refrigerate until time of serving.
Note: Slaw will decrease in volume if allowed to stand more than 10 minutes.
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WILD RICE WITH SHREDDED CARROTS AND WALNUTS
Source: ConAgra Foods
Makes: 8 servings
2 tablespoons olive oil
1 1/2 cups shredded carrots
1 cup finely chopped green onion
1 1/2 cups Butterball® Chicken Broth
1 cup orange juice
8 ounces uncooked wild rice
1 teaspoon ground ginger
1/2 cup walnut pieces
Heat oil in a medium saucepan over medium-high heat. Add carrots and onions and saute until softened, 3 to 5 minutes. Add remaining ingredients, except walnuts. Bring to a boil, reduce heat, cover tightly and simmer 1 hour or until rice is tender.
Meanwhile, place a large skillet over medium high heat until hot. Add walnuts and cook 2-3 minutes or until fragrant and beginning to lightly brown, stirring constantly. Place in a bowl and set aside.
When rice is cooked, stir in walnuts and serve.
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MINI PUMPKIN CHEESECAKES
Source: ConAgra Foods
Makes: 18 servings (2 mini cheesecakes each)
CRUST:
1 cup ground walnuts
4 teaspoons granulated sugar
1 tablespoon Fleischmann's® Original-stick, melted
FILLING:
2 packages (8 ounces each) reduced fat cream cheese, (Neufchatel)
1/2 cup canned pumpkin
1/4 cup granulated sugar
1/4 cup granulated sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Whipped Light Cream
Additional ground cinnamon, (optional)
Preheat oven to 325 degrees F (300F if using dark non-stick pan).
Place paper liners in 36 miniature muffin cups.
CRUST:
Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
FILLING:
Place Neufchatel cheese, pumpkin, 1/4 cup sugar, the sugar substitute, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
Bake 15 minutes, or until centers are almost set. Cool.
Refrigerate at least 2 hours, or until chilled. Top with the Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.
Variation:
Substitute medium muffin pan for the miniature muffin pan.
Spoon 1 tablespoon of the crumb mixture onto bottom of each of 12 paper-lined medium muffin cups; press firmly onto bottoms of cups.
Bake 8 minutes. Cool.
Prepare filling as directed.
Pour evenly over crusts. Bake 40 minutes, or until centers are almost set.
Looks jpretty darned tasty to me!
Add some chicken and noodles, green bean casserole, and maybe a little cranberry sauce!