Bobby Deen's pot-roasted turkey, red velvet cake, more

In his new book, "From Mama's Table to Mine: Everybody's Favorite Comfort Foods at 350 Calories or Less," chef Bobby Deen transforms Paula Deen's recipes into lighter, leaner versions of her Southern classics. Here, he makes pot-roasted turkey, artichoke spinach dip, red velvet cake and more.

Pot-roasted turkey
Servings:

Makes 6 servings

Ingredients

    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • 1 boneless turkey breast (2 pounds), tied
    • Salt and freshly ground black pepper to taste
    • 1 medium onion, coarsely chopped
    • 1 garlic clove, finely chopped
    • 1 cup low-sodium chicken broth
    • 1/2 cup fresh orange juice
    • 1 teaspoon coarsely chopped fresh rosemary
    • 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks (3 cups)
    • 1 tablespoon cornstarch

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Artichoke and spinach dip
Servings:

Makes 12 servings

Ingredients

    • 2 cans (14 ounces each) artichoke hearts, drained and chopped
    • 1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry
    • 1 cup grated Parmesan cheese
    • 1 cup fat-free Greek yogurt (or use low-fat; optional)
    • 1/2 cup light mayonnaise
    • 1 garlic clove, finely chopped
    • Freshly ground black pepper to taste
    • Veggie sticks or healthy crackers, for dipping

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Red velvet cake
Servings:

Makes 8 to 10 servings

Ingredients

  • For cake:

    • 1 1/4 cups all-purpose flour
    • 1 tablespoon unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 cup granulated sugar
    • 1/4 cup unsweetened applesauce
    • 1 large egg
    • 1 large egg white
    • 3/4 cup 1% buttermilk
    • 2 tablespoons canola oil
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon apple cider vinegar
    • 2 teaspoons red food coloring
  • For frosting:

    • 6 ounces low-fat cream cheese (Neufchatel), softened
    • 1∕3 cup confectioners’ sugar, sifted
    • 1/2 teaspoon pure vanilla extract

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Shepherd's pie
Servings:

Makes 6 servings

Ingredients

    • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
    • 1/2 cup skim milk
    • 2 teaspoons unsalted butter
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 teaspoons canola oil
    • 1 1/2 cups finely chopped onions
    • 1 cup finely chopped carrots
    • 1 pound lean ground turkey
    • 1 teaspoon dried rosemary
    • 1. tablespoons tomato paste
    • 3/4 cup low-sodium chicken broth
    • 2∕3 cup frozen peas
    • 2 tablespoons coarsely chopped fresh parsley

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Green bean and onion casserole
Servings:

Makes 4 to 6 servings

Ingredients

    • 8 ounces white button mushrooms, quartered
    • 1 small onion, thinly sliced
    • 1/2 teaspoon The Lady’s House Seasoning
    • 8 ounces green beans, cut into 1 1/2- to 2-inch pieces (about 2 heaping cups)
    • 1 can (10 1/2 ounces) low-fat cream of mushroom soup
    • 1/4 cup 1% milk
    • 1 teaspoon low-sodium soy sauce
    • 1 cup grated low-fat Swiss cheese

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Bittersweet chocolate cheesecake
Servings:

Makes 16 servings

Ingredients

    • 1 cup finely crushed chocolate wafer cookies
    • 2 tablespoons plus 2∕3 cup sugar
    • 2 tablespoons unsalted butter, melted
    • 12 ounces bittersweet chocolate chips
    • 2 packages (8 ounces each) fat-free cream cheese (or use low-fat; optional), softened
    • 1 package (8 ounces) low-fat cream cheese (Neufchatel), softened
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 cup fat-free Greek yogurt (or use low-fat; optional)
    • 2 teaspoons pure vanilla extract
    • Fat-free whipped topping (or use light; optional), thawed, for serving

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