Father's Day is a great time for the whole family to get involved with cooking the meal. While dad is grilling up some Tangy Barbecue Turkey, someone else can prepare some tasty Beer Cheese Soup dad is sure to love. Our cool Confetti Coleslaw recipe is a great way to complement these other flavors.

Tangy Barbecue Turkey on the Grill

Ingredients:

• 2 1/2 to 3 pounds Honeysuckle White Split Turkey Breast
• 1 Tbsp. olive oil

Sauce Ingredients:

• 8 ounce can tomato sauce
• 3 Tbsp. Worcestershire sauce
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 3 tsp. mustard powder
• 3 Tbsp. brown sugar
• 2 tsp. chili powder
• 2 tsp. sugar
• 1/2 tsp. garlic powder
• 2 Tbsp. onion, dried, minced (or use:1 1/2 tsp. onion powder)
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Instructions:

Combine all sauce ingredients and let stand for at least 10 minutes. Yield: 2 1/4 cups

Brush turkey with oil. Grill over hot coals according to directions*, brushing sauce over turkey while grilling. Yield: 4 servings.

* Please see our section for complete instructions for all turkey cuts and methods, and more fantastic grilling recipes.

Beer Cheese Soup - our best low fat version!

Ingredients:

• 3-1/2 c. skim milk, divided
• 1/4 c. cornstarch
• 1-1/4 c. vegetable broth
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. ground red pepper
• 1/4 tsp. garlic powder
• 1-1/2 c. (6 oz.) finely shredded reduced-fat cheddar cheese
• 2 Tbsp. grated Parmesan cheese
• 1/2 c. flat light beer
• 1/3 c. nonfat sour cream

Instructions:

Combine 1/2 c. milk and cornstarch; stir well and set aside. Combine remaining 3 c. milk, broth, and next 3 ingredients in a large saucepan. Cook over medium heat until thoroughly heated. Gradually add cornstarch mixture, stirring well. Cook over low heat, stirring constantly, until thickened and bubbly. Add the cheeses and cook, stirring constantly, until cheese melts and mixture is smooth. Stir in beer and sour cream. Cook until just thoroughly heated, stirring occasionally.

Confetti Coleslaw - Let your food processor do most of the work!

Ingredients:

• 8 c. shredded cabbage
• 1-1/2 c. shredded carrot
• 1 c. chopped red onion
• 1 c. chopped sweet red pepper
• 1 c. chopped sweet yellow pepper

Dressing Ingredients:

• 1/2 c. sugar
• 1/2 c. apple cider vinegar
• 2 Tbsp. water
• 1 Tbsp. salad oil
• 1 tsp. celery seed
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• 1/4 tsp. mustard seed

Instructions:

Combine vegetables in a large bowl, toss well. Combine dressing ingredients in a small saucepan, bring to a boil, stirring constantly until sugar dissolves. Let cool. Pour over cabbage mixture and toss well. Cover and chill for at least 2 hours. Serve with a slotted spoon to drain excess dressing.

Roasted Garlic Turkey Burger with Portobello Mushrooms

Celebrating the spirit of independence with family and friends just wouldn't be the same without something yummy sizzling on the grill. This month, we offer up a great American burger gone uptown, courtesy of the National Turkey Federation.

Ingredients:

• 1 Tbsp. olive oil
• 2 cloves garlic, peeled
• 1 sm. red onion, thinly sliced
• 6 oz. Portobello mushrooms, thinly sliced
• 1 Tbsp. balsamic vinegar
• 1 lb. Honeysuckle White Ground Turkey
• 1 Tbsp. Dijon mustard
• 1 tsp. dried rosemary, crushed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 fresh bagels, split
• 2 to 4 Tbsp. blue cheese

Instructions:

Prepare grill for direct-heat cooking and remove grate. In non-stick skillet, over medium-high heat, heat oil. Add garlic cloves and cook until lightly browned. Turn cloves as needed to evenly brown. Remove to cutting board to cool. In skillet, cook onion slices in remaining oil until tender. Toss in mushrooms and cook until tender. Add balsamic vinegar, stirring until almost evaporated, about 30 seconds. Remove from heat and allow to cool slightly while preparing burgers. Mince garlic. In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper. Shape into four burgers.

Spray grate with cooking spray and place over hot coals. Grill burgers about 5-6 minutes per side, or until no longer pink in the middle (165 degrees F). Place burgers on split bagels. Stir blue cheese into mushroom mixture and spoon on top of burgers. Cooking Tip: To further reduce fat content, prepare recipe using ground turkey breast. 

Smooth and Creamy Potato Salad

Ingredients:

• 2 lb small new potatoes
• 3 hard boiled eggs; peeled
• 1/2 c low-fat mayonnaise
• 1/2 c low fat sour cream
• 2 Tbsp. Dijon-style mustard
• 2 Tbsp White wine vinegar
• Tabasco sauce to taste
• Salt and freshly ground black pepper to taste
• 1 medium cucumber; peeled, seeded and chopped
• 5 scallions; chopped
• 3 Tbsp. chopped fresh parsley

Instructions:

Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.

In a large bowl finely mash the eggs with a fork. Add the mayo, sour cream, mustard, white wine vinegar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Chill before serving.

Old Fashioned Vanilla Ice Cream

So easy you'll wonder why you never made it before!

Ingredients:

• 1 quart half & half
• 1 1/4 cups (14-ounce can) condensed milk
• 2 1/2 teaspoons vanilla extract

Instructions:

Beat half and half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. Beat on medium speed for 30 seconds; freeze for additional 4 hours or until firm. Or, use Ice Cream Maker, freezing according to manufacturer's directions.

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