Wednesday, November 30, 2011

[Healthy_Recipes_For_Diabetic_Friends] Re: Lunch for truck drivers

 

One thing to consider about low fat and fat free products is that in lieu of
the fat, manufacturers usually add sugars and other carbs to make up for the
missing fats. Full fat items are typically lowest in carbs and as long as
eaten in moderation, shouldn't be an issue for anyone.

-----Original Message-----
From: God's Girl
Sent: Wednesday, November 30, 2011 8:38 AM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: Re: [Healthy_Recipes_For_Diabetic_Friends] Lunch for truck drivers

low fat cubed cheese.

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[Healthy_Recipes_For_Diabetic_Friends] Turkey Pot Pie Soup - 5 pts plus; 21g Protein; 13g Carbohydrate

 


* Exported from MasterCook *

Turkey Pot Pie Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 tablespoon olive oil
3 carrots -- peeled, diced
1 small onion -- peeled, diced
2 tablespoons all-purpose flour
6 cups fat-free less-sodium chicken broth -- or turkey broth
1 cup low-fat milk -- 2%
1 medium russet potato -- (to large) peeled, diced small
2 cups shredded turkey -- or cubed cooked turkey
1 teaspoon poultry seasoning
1/2 packet turkey gravy mix -- (0.87-ounce)
1 cup frozen peas
Salt and pepper to taste
TO SERVE: -- (OPTIONAL) Pastry crisps (see directions), French-fried onions

In a soup pot, heat the butter and olive oil over medium heat. Add the carrots and onion and sauté about 5 minutes. Sprinkle with the flour. Stir in the broth and milk and heat to just a boil. Stir in the potato, leftover turkey, poultry seasoning and turkey gravy mix. Reduce heat, cover slightly and simmer about 30 minutes.

While the soup simmers, if desired, make pastry crisps for serving by cutting ready-to-roll refrigerated pie crust into wedges. Place on a foil or parchment-lined baking sheet. Bake at 350 degrees until browned, about 12-15 minutes. Remove from oven and cool.

To finish the soup, stir in the peas and simmer another 5 minutes. Season with salt and pepper. Serve topped with french-fried onions and pastry crisps, if desired.

Makes: 8 one-cup servings
Preparation time: 15 minutes
Total time: 1 hour

Analysis per 1 cup serving. 196 calories (25% from fat), 6 grams fat (2 grams sat. fat), 20 grams carbohydrates, 17 grams protein, 322 mg sodium, 40 mg cholesterol, 3 grams fiber.

Cuisine:
"Thanksgiving Leftovers"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 6g Fat (27.4% calories from fat); 21g Protein; 13g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 463mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 20116 20001 0 2848 0 26308 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Turkey Piccadillo - 22g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Turkey Piccadillo

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 cup chopped white onion
3 cloves garlic -- finely chopped
5 cups chopped skinless roasted turkey
1 cup pitted green olives -- drained and sliced
1/3 cup capers -- drained
1 cup whole blanched almonds
2 cans diced tomatoes -- (28-ounce) with their liquid
1 tablespoon sugar
2 bay leaves
Salt and pepper to taste
1/2 cup seedless raisins

Heat oil in a medium pot over medium heat. Add onions and cook for about 6 minutes, stirring from time to time. Add garlic, stir and cook for 1 minute more. Add turkey, olives, capers and almonds, stir and cook for another 5 minutes. Add tomatoes, sugar and bay leaves and heat to a slow simmer, uncovered, for about 15 minutes. Season with salt and pepper, then add raisins and cook for another 5 minutes; remove and discard bay leaves.

Serves 6 to 8

Per serving (about 13oz/366g-wt.): 450 calories (230 from fat), 25g total fat, 4g saturated fat, 65mg cholesterol, 760mg sodium, 26g total carbohydrate (7g dietary fiber, 9g sugar), 32g protein

Meaning mincemeat in Spanish, picadillo is traditionally made with beef or pork, but it is just as delicious when made with turkey. Served "Cuban style" over rice and beans, it's an excellent use of leftover turkey that the whole family will appreciate. For a spicier dish, add 1 teaspoon chipotle adobo sauce when adding the tomatoes.

Cuisine:
"Thanksgiving Leftovers"
Source:
"Turkey Piccadillo
1/4 cup olive oil
1 cup chopped white onion
3 cloves garlic, finely chopped
5 cups chopped skinless roasted turkey
1 cup pitted green olives, drained and sliced
1/3 cup capers, drained
1 cup whole blanched almonds
2 (28-ou"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 519 Calories; 33g Fat (55.3% calories from fat); 37g Protein; 22g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 2679 0 0 0 0 5897 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Turkey Gumbo - 20g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Turkey Gumbo

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dark roux:
4 ounces unsalted butter -- (1 stick)
4 ounces all-purpose flour -- (1 scant cup)
Gumbo:
1/2 medium yellow onion
1/2 green bell pepper
1/2 red bell pepper
3 ribs celery
1 tablespoon canola oil -- to 2 tablespoons, or olive oil
4 teaspoons minced garlic
1 can diced tomatoes -- (14.5-ounce)
5 cups turkey stock -- to 6 cups, roasted or plain or a combination
1/2 teaspoon Worcestershire sauce -- to taste
1 bay leaf
1 1/2 teaspoons minced thyme -- to 2 teaspoons
1 1/2 teaspoons minced oregano -- to 2 teaspoons
8 ounces sliced okra -- fresh or frozen
7 tablespoons dark roux -- to 8 tablespoons, or as desired
3 Cajun-style andouille sausage -- (to 4 ounces) cut into small bite-size pieces
3 cups bite-size pieces of turkey
Hot sauce
Chipotles in adobo -- to taste (optional)
Kosher salt and black pepper to taste
File gumbo -- (optional)

Melt the butter in a small, heavy oven-proof pot or skillet; whisk in the flour. Place in a 450°-500° oven and cook, stirring occasionally, until roux darkens to a deep, mahogany brown color, about 45-60 minutes. Alternatively, cook on the stovetop over low to medium-low heat, stirring nearly constantly until color is reached. Set aside to cool.

The roux will keep several weeks if refrigerated; bring to room temperature before using. Compared to a blond roux, dark roux has much less thickening power and is used for flavor as well as a little thickening.

For the gumbo: Finely chop the onion, bell peppers and celery. Add oil and vegetables to a Dutch oven over medium-low heat. Cook vegetables until soft and translucent; add garlic, cooking until aromatic. Add tomatoes, 4 cups of the stock, Worcestershire sauce, bay leaf, thyme, oregano and okra. Bring to a simmer, then whisk in about 6 tablespoons of the dark room-temperature roux. Simmer until okra is tender, about 20-30 minutes. Add sausage and continue to simmer, adding more roux and stock until you get the desired flavor and consistency.

Stir in the turkey and warm through. Season to taste with hot sauce, chipotles in adobo (if using) and salt and pepper. If desired, garnish with optional file gumbo.

Makes about 7-8 cups

Per cup: 294 calories, 20 g protein, 18 g carbohydrate, 16 g fat (8 g saturated), 72 mg cholesterol, 66 mg sodium, 2 g fiber.

Make the dark roux in the oven while you roast the turkey carcass for stock. Serve this with rice, if desired.

Cuisine:
"Thanksgiving Leftovers"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 391 Calories; 23g Fat (55.2% calories from fat); 23g Protein; 20g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 1682mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 342 0 0 0 20065 0 0 4838 2848 0 1094 0 27171

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[Healthy_Recipes_For_Diabetic_Friends] Turkey and Peppers Hash - 23g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Turkey and Peppers Hash

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cloves garlic -- minced
1 chopped red onion
1 chopped red bell pepper
1 chopped yellow bell pepper
2 cups diced cooked potatoes
1/2 teaspoon herbes de Provence -- or other herb mix
1/2 teaspoon salt
1/4 teaspoon red pepper flakes -- optional
4 cups chopped cooked turkey -- a mix of white and dark meat
1 cup leftover turkey gravy -- or turkey broth

In a large, heavy skillet, heat the oil. Add the garlic and onion. Cook, stirring, 3 minutes. Add peppers; cook, stirring, 2 minutes. Stir in potatoes, herbs, salt and red pepper flakes.

Stir in turkey and gravy. Cook, pressing down on the hash, until lightly browned, about 5 minutes.
Turn with a spatula. Cook until browned on other side, about 5 minutes. Season to taste.

Serves: 4
Preparation time: 15 minutes
Total time: 30 minutes

Chop the turkey as finely or coarsely as you like. Look for cooked, diced potatoes and chopped bell peppers in the supermarket produce aisle.

523 calories (28% from fat), 16 grams fat (4 grams sat. fat), 23 grams carbohydrates, 68 grams protein, 460 mg sodium, 185 mg cholesterol, 3 grams fiber.

Cuisine:
"Thanksgiving Leftovers"
Source:
"Chicago Tribune"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 416 Calories; 15g Fat (33.3% calories from fat); 45g Protein; 23g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 715mg Sodium. Exchanges: 1 Grain(Starch); 6 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 900421 27170 0 0 0 5345

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[Healthy_Recipes_For_Diabetic_Friends] Tribune Turkey Tacos - 9 pts plus; 34g Carbohydrate; 5g Dietary Fiber

 


* Exported from MasterCook *

Tribune Turkey Tacos

Recipe By :Ruth Finch, Mayslick, Kentucky
Serving Size : 5 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 corn tortillas -- (6-inch)
2 cups shredded turkey
3/4 cup jarred chunky tomato salsa -- plus more for garnishing
4 ribs celery -- thinly sliced
1 small can chopped green chilies -- (4 1/2 ounces) or 2 jalapeno peppers, thinly sliced
1/2 cup chopped walnuts -- or pecans
3 strips cooked crisp bacon -- crumbled
1/2 cup shredded cheese
1/2 bunch cilantro -- coarsely chopped

1. Combine shredded turkey and 3/4 cup salsa in a microwaveable container; heat on high until heated through, 1-2 minutes. Keep warm.

2. Lightly toast tortillas on both sides in a dry skillet over medium heat, about 30 seconds each. Place the tortillas on plates. Divide turkey among tortillas, mounding down the center of each. Top with the celery, chilies, nuts, bacon and cheese.

3. Spoon as much extra salsa as you like over the filling; top with cilantro. Fold tortillas over into a taco form. Serve.

serves 4 to 6
Prep time: 15 mins
Cook time: 12 mins

Nutrition information:
Per serving: 353 calories, 13 g fat, 3 g saturated fat, 76 mg cholesterol, 29 g carbohydrates, 32 g protein, 450 mg sodium, 5 g fiber.

Consider turning those tortillas into hot enchiladas. Fill each with slivered turkey, refried beans, shredded cheese, diced poblano peppers. Lay the enchiladas in a lightly greased casserole, cover with tomato sauce, top with more grated cheese and bake at 350 degrees until warmed through, about 25 minutes.

Cuisine:
"Thanksgiving Leftovers"
Source:
"Chicago Tribune"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 386 Calories; 17g Fat (38.1% calories from fat); 27g Protein; 34g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 530mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 0 2848 1325 0 0 0 5887 26920 0

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[Healthy_Recipes_For_Diabetic_Friends] Spaghetti Squash With Cognac Mushroom Ragu - 6 pts plus; 12g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Spaghetti Squash With Cognac Mushroom Ragu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- about 3 pounds
2 tablespoons olive oil
Kosher salt and ground black pepper -- to taste
2 tablespoons butter
1 1/2 pounds mixed wild mushrooms -- cleaned, woody stems removed, and caps coarsely chopped
1/4 cup minced shallots
2 teaspoons minced fresh thyme
1/4 cup cognac -- Port or red wine
1/2 cup low-sodium chicken stock
3 tablespoons heavy cream
1/4 cup minced fresh chives
Fresh lemon juice -- to taste

Split the squash in half lengthwise and scrape out the seeds. Place the squash in a microwave-safe dish with about 1/2 inch of water; cover and microwave on high for about 15 minutes, until squash has softened all the way through. Let sit until cool enough to handle, and then use a fork to pull the insides of the squash into shreds. Transfer to a bowl, toss with 1 tablespoon of the oil, and season to taste with salt and pepper; keep warm.

Meanwhile, heat the olive oil with the butter in a large pan over medium heat. When the butter has melted, add the mushrooms and shallots. Cook, stirring, until the mushrooms have softened and released some of their liquid, about 5 minutes. Stir in the thyme, and season to taste with salt and pepper.

Pour in the cognac and chicken stock; stir to combine, then cook for about 3-4 minutes, until the liquid has partially evaporated. Remove from the heat, and stir in the cream and chives. Season to taste, adding a squeeze of lemon juice, if needed. Pour over the squash, toss to combine, and serve.

Serves 4

Per serving: 304 calories, 7 g protein, 30 g carbohydrate, 18 g fat (7 g saturated), 31 mg cholesterol, 77 mg sodium, 6 g fiber.

This quick recipe takes advantage of seasonal wild mushrooms - we used a mix of chanterelles, shitakes, trumpets and mini portabellos. Using the microwave cuts down on prep time for the squash, but the squash can also be steamed on top of the stove for about 20 minutes.

The second recipe stars spaghetti squash, one of those underused gourds at the market. Most tend to grab the more familiar acorn or butternut squash, but this succulent, sweet variety shouldn't be overlooked. Shredded into strands after cooking, it can function like pasta without the heavy carbs, and is surprisingly simple to prepare.

Once you've cut the squash in half - the hardest part of the recipe, by far - use the microwave to cook it through. A little water in the bottom of a covered dish provides steam, which moves things along quickly. If you don't own a microwave, you can do this part in a steaming basket on the stove.

To spruce up the otherwise mild squash, use a hearty sauce, like creamy cognac mushrooms. A quick saute with shallots, herbs and brandy adds depth, and a splash of cream ties it all together.

Use vegetable broth in place of chicken if you want to make it vegetarian, or go the opposite route and throw in a little meat to bulk up the sauce - crumbled sausage, chopped pork or, if you have a little bit left over, the last shreds of your Thanksgiving turkey.

Cuisine:
"Thanksgiving Leftovers"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 244 Calories; 18g Fat (69.2% calories from fat); 6g Protein; 12g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 932 0 0 0 20113 0 20211 0

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[Healthy_Recipes_For_Diabetic_Friends] Roasted Turkey Stock - 2 pts plus; 18g Carbohydrate; 6g Dietary Fiber

 


* Exported from MasterCook *

Roasted Turkey Stock

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey carcass -- about 2 pounds
To grease: -- oil, if needed
1 small carrot
1/2 small onion
1 celery rib
1 bay leaf
1/2 teaspoon whole black peppercorns
1 sprig thyme
Few parsley stems

Break the carcass up into smaller pieces, using a cleaver if you have one. Try to cut the pieces as flat as possible. Scrape out and discard the kidneys (located inside the carcass along the backbone near the hip area) and any other loose stuff.

Pull off the skin from the carcass, then arrange the skin, fat side down, on a rimmed baking sheet. Otherwise, coat the baking sheet with oil.

Place the carcass pieces in a single layer on the prepared baking sheet, arranging for maximum contact with the baking sheet. Chop the vegetables into medium-size pieces, and place at one end of the baking sheet.

Arrange the oven racks on the bottom third or near the bottom of the oven; preheat the oven to 450-500°. Roast until the bottom of the bones and the vegetables become dark brown (check at about 25 minutes).

Turn the bones and vegetables over, and roast on the other side. Remove the skin after it renders and becomes crisp; reserve these skin cracklings for recipes as needed. Sections of skin with less fat will need to be removed earlier so they don't burn.

Place the roasted carcass and vegetables into a stock pot or Dutch oven. Cover with cold water by at least 2 inches, bring to a simmer and skim at least once before adding the bay leaf, peppercorns, thyme and parsley stems, if using.

Meanwhile, add enough hot water to the rimmed baking sheet to loosen the browned bits, scraping with a flat wooden spoon or spatula. Add the liquid to the pot.

Continue simmering, turning carcass over occasionally, until bones separate easily when lifted from the pot, about 2-3 hours. Continue cooking until stock has really reduced and bones are above level of the stock. Drain through a colander, then pour a little fresh water over the bones to lightly rinse off any more stock before discarding the solids; pass stock through a fine mesh strainer if needed.

Rinse out stock pot and reduce further if desired.

Cool to near room temperature before refrigerating. Refrigerate for several days, or freeze for later use.

Makes 1 quart

Making a good stock just takes time, especially if you continue simmering to reduce it. You can cut some of the cooling time by pouring it into a large shallow pan such as a 9- by 13-inch glass or metal baking pan set atop a rack. Direct a fan to blow across the counter and top of the pan. It won't be long before the stock is cool enough to refrigerate (a skin will start to form and any fat present will begin solidifying).

A big part of Thanksgiving is enjoying - and enjoying and enjoying - turkey-centric meals after the holiday. But what if - horror of horrors - all the turkey has been eaten, leaving nothing but skin and bones?

Forget about hot turkey and gravy sandwiches, turkey and wild rice soup and curried turkey salad. But you can still enjoy that turkey flavor in memorable dishes and bask in the Thanksgiving afterglow.

I've taken the turkey carcass and roasted it to coax out more flavor and depth (any remaining meat on the carcass, the thigh bones and wings is a bonus). Roasting the bones before making stock is a technique used to create veal demi-glace, the foundation of many sauces. Adding vegetable aromatics - onion, carrot and celery - while you roast the bones provides even more flavor.

Once the stock is made, continue simmering to reduce the volume and intensify the taste. You can use this intense stock to create several meatless dishes with a turkey nuance, while incorporating other Thanksgiving leftovers.

Cuisine:
"Thanksgiving Leftovers"
Yield:
"1 quart"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 78 Calories; 1g Fat (6.8% calories from fat); 2g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 901035

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[Healthy_Recipes_For_Diabetic_Friends] Keema Turkey with Peas and Mint - 11g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Keema Turkey with Peas and Mint
2 tablespoons canola oil
1 large yellow onion, diced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 pound lean ground turkey
1 tablespoon garam masala
1 teaspoon turmeric
2 tablespoons tomato paste
1/2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons canola oil
1 large yellow onion -- diced
2 cloves garlic -- minced
1 tablespoon grated fresh ginger
1 pound lean ground turkey
1 tablespoon garam masala
1 teaspoon turmeric
2 tablespoons tomato paste
1/2 cup water
1 cup fresh (or thawed frozen) peas
1/4 cup plain Greek-style yogurt -- fat-free
Salt -- to taste
2 tablespoons chopped fresh cilantro
1/2 tablespoon chopped fresh mint
To serve: -- 4 large naan or other flatbreads, warmed

In a large skillet over medium-high, heat the oil. Add the onion and garlic, then sauté for 5 minutes. Add the ginger and cook for another minute.

Add the turkey and cook until the meat starts to brown, about 7 to 8 minutes. Add the garam masala and turmeric, then sauté for another minute. Add the tomato paste and water and heat, stirring to mix, for another minute. Add the peas, then cover and cook for 3 minutes.

Uncover the pan, then stir in the yogurt. Season with salt, then stir in the cilantro and mint. Serve with naan.

Serves: 4
Preparation time: 6 minutes
Total time: 25 minutes

From and tested by the Associated Press. 477 calories (34% from fat), 18 grams fat (4 grams sat. fat), 47 grams carbohydrates, 32 grams protein, 607 mg sodium, 65 mg cholesterol, 7 grams fiber.

Think of keema as the sloppy Joe of India.

Cuisine:
"Indian"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 284 Calories; 15g Fat (47.2% calories from fat); 27g Protein; 11g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4424 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Impossible Turkey Pie - 6 pts plus; 12g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Impossible Turkey Pie

Recipe By :Ruth Finch, Mayslick, Kentucky
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cut-up turkey -- or chicken
1/2 cup sliced green onions
1 can sliced mushrooms -- (4.5 ounce) drained
1/2 teaspoon salt
1 cup shredded natural Swiss cheese
1 1/2 cups milk
3/4 cup Bisquick
3 eggs

Heat oven to 400 degrees. Lightly grease a 10-inch pie plate. Sprinkle turkey, onions, mushrooms, salt and cheese in pie plate. In a medium bowl, beat remaining ingredients until smooth (15 seconds on high in blender or 1 minute with hand mixer). Pour over turkey mixture in pie plate. Bake until golden-brown (knife inserted halfway between center and edge comes out clean), 30 to 35 minutes. Let stand 5 minutes before cutting. Refrigerate remaining pie.

Makes 6 to 8 servings.

Ruth Finch of Mayslick said this recipe has been handed down through her family.

Cuisine:
"Thanksgiving Leftovers"
Source:
"Lexington Herald Leader"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 249 Calories; 12g Fat (44.3% calories from fat); 22g Protein; 12g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 429mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 2848 0 0 0 26154 0 2250 0

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