Ingredients

• 1 whole cured ham (10 pounds)
• 3/4 cup sugar-free apricot preserves
• 3 tablespoons light brown sugar
• 5 tablespoons brown or Dijon mustard
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 350 °F. Cover a large roasting pan with aluminum foil and place a roasting rack in the pan.
2. Score the fat of the ham in a diamond pattern (see Note). Place the ham on the roasting rack. Bake for 2 hours.
3. Meanwhile, in a medium saucepan over medium heat, whisk together the preserves, brown sugar, mustard, ginger, and pepper. Continue whisking until melted, about 2 minutes. Remove from the heat and set aside.
4. Remove the ham from the oven and spread the glaze all over the ham. Return the ham to the oven and bake until the glaze is thick and slightly caramelized, about 30 minutes more.
5. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing and serving.

 Serves 12

Note: To score the skin of your ham, remove the thick outer rind, leaving behind about a 1/2-inch-thick layer of fat. Using a very sharp knife, lightly slice into the fat to create a diamond pattern over the surface of the fat. The scoring will help to render the fat, making for a tasty, crispy outer layer.

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Holiday Baked Ham appeared first on Paula Deen.

Ingredients

• 1/4 cup olive oil
• 1 lemon, thinly sliced
• 1 small bunch fresh thyme
• 1 ½ teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry
• 3 carrots, cut into 1 ½-inch chunks
• 2 turnips, quartered
• 1 large onion, cut into 1 ½-inch chunks 

Directions

1. In a small bowl, combine the oil, lemon slices, thyme, salt, and pepper. Rub the mixture all over the skin of the chicken and the inside of the cavity, spreading it as evenly as possible so that the chicken will brown evenly. Cover tightly with aluminum foil and let it rest in the refrigerator overnight.

2. The next day, let the chicken come to room temperature for 30 minutes before cooking. Position an oven rack in the center of the oven and preheat the oven to 450 °F.

3. Remove any lemon slices and thyme from the outside of the chicken and press them deep inside the chicken cavity. Scatter the carrots, turnips, and onion in the bottom of a large roasting pan. Pour enough water into the pan to just cover the bottom. Season the vegetables to taste with salt and pepper. Place the chicken, breast side up, on top of the bed of vegetables.

4. Place the pan on the oven rack and roast for 20 minutes. Baste the bird all over with its juices and continue roasting for 25 minutes more, basting two or three more times (if the chicken is not golden brown all over at this point, continue
to cook for 10 minutes more).

5. Reduce the heat to 325 °F. Finish roasting, without basting, until the thigh juices run clear when pierced with a knife, or until an instant-read thermometer inserted into the thigh registers 170 °F, 20 to 25 minutes more.

6. Transfer the chicken to a cutting board to rest for 5 to 10 minutes before carving. Serve with the vegetables and pan juices.

Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Roast Chicken Sunday Supper appeared first on Paula Deen.

Ingredients

• 8 ounces whole-wheat or regular fusilli
• 1 zucchini, quartered lengthwise and then sliced crosswise into ¼-inch-thick pieces (about 2 cups)
• 1 small head broccoli, cut into florets (about 4 cups)
• 1 pint (10 ounces) grape tomatoes, cut in half
• 1 yellow bell pepper, finely chopped
• 1 red onion, halved and cut into ½-inch slices
• 3 garlic cloves, peeled and smashed
• Salt and freshly ground black pepper to taste
• 1 ½ cups store-bought marinara sauce
• 1 cup part-skim ricotta cheese
• Fresh basil, for garnish

 Directions

1. In a large pot of boiling salted water, cook the fusilli according to the package directions. Drain well.

2. Preheat the oven to 450 °F. Line a rimmed baking sheet with parchment paper and grease the paper with cooking spray.

3. Combine the zucchini, broccoli, tomatoes, bell pepper, red onion, and garlic on the baking sheet. Spray the vegetables with cooking spray and season to taste with salt and pepper. Toss well to coat the vegetables.

4. Roast until the tomatoes have shriveled and the veggies are golden, about 15 minutes. Discard the garlic cloves.

5. In a medium saucepan, heat the marinara sauce until warm. Toss the pasta with the sauce to coat, then add the vegetables and toss again. You can either fold in the ricotta now or everyone can add a scoop to their bowls. Garnish with fresh basil.

Serves 4 to 6

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Fusilli with Roasted Vegetables and Ricotta appeared first on Paula Deen.

Ingredients

• 3 teaspoons olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, chopped
• 2 turkey or regular bacon slices, chopped
• 1 can (6 ounces) pineapple juice
• 1/4 cup balsamic or cider vinegar
• 3/4 cup regular or reduced-sugar ketchup
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons sweet paprika
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 2 boneless, skinless turkey breasts (1 1/2 to 1 3/4 pounds each)
• Whole-wheat or regular hamburger buns, for serving
• Coleslaw and pickles, for serving

Directions

1. Preheat the oven to 375 °F.

2. In a medium saucepan, heat 1 teaspoon of the oil over medium-low heat. Add the onion and cook to a golden brown, about 5 minutes. Add water if the onion begins to brown too quickly or needs more moisture. Add the garlic and cook for 2 minutes. Remove the onion and garlic from the pan and reserve. Add 1 teaspoon of the remaining oil to the pan and raise the heat to medium-high. Add the bacon and cook until crisp, about 5 minutes.

3. Add the pineapple juice and vinegar to the bacon and cook until reduced by half, 5 to 7 minutes. Add 1/4 cup water, the ketchup, mustard, Worcestershire sauce, paprika, cayenne, salt and pepper to taste, and the caramelized onion and garlic. Simmer for 7 to 10 minutes. Taste for seasonings and add more if you like.

4. Carefully pour the sauce into a blender and puree until smooth. Place the turkey breasts in a 13 by 9-inch casserole or baking dish. Slather the breasts with half the sauce, reserving the other half for later. Drizzle with the remaining 1 teaspoon oil.

5. Roast until the internal temperature of the turkey reaches 140 °F on an instant-read thermometer, 45 minutes to 1 hour. Let the turkey rest for at least 10 minutes, then shred the meat using two forks or your hands. Add the remaining sauce to the shredded turkey and stir to coat thoroughly.

6. Serve the shredded meat warm or room temperature, sandwiched in buns with coleslaw and pickles on the side.

Makes 8 to 10 large sandwiches

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Chopped Turkey Barbecue appeared first on Paula Deen.

Ingredients

• 1 pound whole-wheat or regular ziti
• 1 tablespoon olive oil
• 3/4 pound lean bulk Italian-style turkey or pork sausage or use sausage links and squeeze the meat out of the casings
• 3/4 cup chopped onion
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 can (28 ounces) no-salt-added crushed tomatoes
• 4 cups loosely packed chopped fresh kale (3 to 4 large leaves)
• Salt and freshly ground black pepper
• 1 cup part-skim ricotta cheese
• 3/4 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese 

Directions

1. Preheat the oven to 375 °F.
2. In a large pot of boiling salted water, cook the ziti according to the package directions. Drain well.
3. In a large deep skillet, heat the oil over medium heat and add the sausage meat. Cook, breaking the sausage up with a wooden spoon, for about 8 minutes, or until the meat is no longer pink. Remove the sausage from the skillet with a slotted spoon and transfer it to a paper towel–lined plate to drain.
4. Add the onion, garlic, oregano, red pepper flakes, and thyme to the skillet and cook, stirring occasionally, until the onion is tender, 3 to 5 minutes. Add the tomatoes and simmer for 5 minutes. Stir in the cooked sausage and the kale. Season to taste with salt and pepper.
5. Remove the pan from the heat, add the cooked pasta, and stir in the ricotta. Pour the mixture into a 13 by 9-inch baking dish. Sprinkle with the mozzarella and then the Parmesan. Bake until the cheese is melted and golden brown, 25 to 30 minutes.

Serves 8

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Costco, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Baked Ziti appeared first on Paula Deen.