Friday Recipes

Finally, it's Friday! Here are six recipes to help you through the weekend. Enjoy!

GINGER & LEMONGRASS TURKEY SLIDERS

Makes 4 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1325.shtml

Ingredients

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1 clove garlic, finely minced

1 tablespoon finely chopped fresh ginger, peeled

1 teaspoon finely grated super fresh lemongrass

1 tablespoon chopped fresh cilantro

2 tablespoons low-sodium soy sauce, divided

6 drops toasted sesame oil, divided

1 cup shredded cabbage

1 large carrot, finely grated

1/2 cup orange juice

8 whole leaves iceberg lettuce

whole cilantro leaves, if desired

toasted sesame seeds, if desired

Directions

Heat grill on medium-high heat. In large bowl, combine turkey, garlic, ginger, lemongrass, cilantro, 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well. Form turkey mixture into tight balls approximately 21/2 ounces each; there should be 8 balls. Flatten them into patties about 1/2-inch thick. Brush grill lightly with oil. Place turkey patties on grates. Grill 5 to 6 minutes on each side or until well-done, 165F as measured by a meat thermometer.

In medium bowl combine cabbage and carrot. Add orange juice, remaining 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well.

Place turkey patty into each lettuce leaf and mound cabbage and carrot mixture on top. Garnish with cilantro and toasted sesame seeds, if desired. Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 180; Protein: 28 g; Fat: 4 g; Sodium: 360 mg; Cholesterol: 55 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 8 g

BLACK-EYED CHICKEN

Yield: 6 servings

Find this recipe at: http://diabeticgourmet.com/recipes/html/948.shtml

Ingredients

16 oz can black-eyed peas, rinsed and drained

2 cups cooked chicken breast, chopped

1 cup diced celery

1 cup red bell pepper

1 cup green bell pepper

1/2 cup sliced green onion

1/2 cup fresh cilantro

3 Tbsp fat-free Italian salad dressing

2 Tbsp Dijon mustard

6 cups lettuce leaves

Directions

Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.

Nutritional Information Per Serving: Calories: 170; Calories from Fat: 20; Protein: 20 g; Fat: 3 g; Sodium: 430 mg; Cholesterol: 40 mg; Saturated Fat: 1 g; Dietary Fiber: 5 g; Sugars: 3 g; Carbohydrates: 17 g; Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate

CHICKEN AND BROCCOLI STIR-FRY

Yield: 4 servings

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Find this recipe at: http://diabeticgourmet.com/recipes/html/961.shtml

Ingredients

2 teaspoons olive or canola oil

4 (3 ounces) boneless, skinless chicken breast, halves, cut into thin strips

2 cloves garlic, minced

3 cups chopped broccoli florets

1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch pieces

2 teaspoons cornstarch

1/2 teaspoon ground ginger

1/2 cup low-salt chicken broth

3 tablespoons Lea & Perrins White Wine Worcestershire Sauce

Directions

Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken to a plate and cover to keep warm.

Add broccoli and bell pepper to the same skillet; cover and cook for 3 to 5 minutes or until vegetables are crisp-tender.

Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth, and Worcestershire sauce, and blend well. Return chicken to skillet. Add cornstarch mixture. Bring to a boil, stirring constantly, about 5 minutes, until bubbly and thickened.

Nutritional Information Per Serving: Calories: 189; Protein: 29 g; Fat: 4 g; Sodium: 210 mg; Cholesterol: 68 mg; Dietary Fiber: 2 g; Carbohydrates: 5 g; Exchanges: 4 Lean Meat, 1 Fat

PEANUT BUTTER COOKIE BITES

Yield: 24 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1046.shtml

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla

1 cup SPLENDA No Calorie Sweetener, Granulated

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.

Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.

Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 120; Calories from Fat: 70; Protein: 4 g; Fat: 8 g; Sodium: 150 mg; Cholesterol: 0 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 10 g

GREEK SALAD

Yield: 4 servings; 
Serving size: 1/4 of salad

Source: Eating Well Through Cancer

Find this recipe at: http://diabeticgourmet.com/recipes/html/534.shtml

Ingredients

1 large bunch spinach, washed, chopped

1 cucumber, (regular or English) peeled, seeded, chopped

8 cherry tomatoes, seeded and quartered

1/4 red onion, sliced

1/3 cup feta cheese, crumbled

8-10 Greek olives, seeded, sliced

3 cloves roasted garlic (optional)

Directions

Combine the above ingredients in large salad bowl.

If preparing ahead of time, do not add cheese, olives, or garlic. Add these items just before serving.

Use dressing of choice or a Greek Yogurt Salad Dressing (the next recipe).

Nutritional Information Per Serving: Calories: 73; Protein: 4 g; Fat: 4 g; Sodium: 247 mg; Cholesterol: 8 mg; Carbohydrates: 8 g; Exchanges: 1 Vegetable; 1 Fat

GREEK YOGURT SALAD DRESSING

Yield: about 2/3 cup; Serving size: 2 tbsp.

Find this recipe at: http://diabeticgourmet.com/recipes/html/535.shtml

Ingredients

1/2 cup Greek plain non-fat yogurt or plain non-fat yogurt; strain any excess water

2 Tbsp. nonfat mayonnaise

2 tbsp feta cheese, crumbled

1/4 tsp. dried oregano

1/4 tsp. dried basil

Directions

Whisk together all ingredients.

Store in an airtight container for up to 5 days in the refrigerator.