Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend. Enjoy!

BAJA TURKEY CHILI

Yield: 24 servings

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Ingredients

2 tablespoons: olive oil

2 cups: chopped onion

2 cups: chopped celery

2 quarts: pulled or cooked turkey breast, chopped

50 ounces: white kidney beans, rinsed and well drained

44 ounces: white shoepeg corn, undrained

8 ounces: green chilies, chopped

2 quarts: turkey broth

2 teaspoons: ground cumin

3 cups: shredded monterey jack cheese

1 bunch: fresh cilantro sprigs

As needed: tortilla chips

Directions

In a medium stock pot, heat oil over medium heat.

Add onion and celery, cook and stir until vegetables are tender.

Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.

Cover and cook about 20-30 minutes, stirring occasionally until heated through.

Serve 8 ounces per serving and garnish with cheese and cilantro.

Serve with tortilla chips, if desired (not included in nutritional information).

Nutritional Information Per Serving: Calories: 259; Protein: 21 g; Fat: 6 g; Sodium: 263 mg; Cholesterol: 37 mg; Carbohydrates: 29 g

ASIAN SESAME SLAW

This recipe begins, “Much lighter than a classic coleslaw, this colorful salad offers tangy flavor and crunch. Enjoy as an accompaniment to grilled fish, chicken, tofu or pork.”

Yield: 8 servings.

Serving Size: 1/2 cup

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Ingredients

Salad:

1/2 small head of green cabbage, thinly sliced or grated

1/2 small head of red cabbage, thinly sliced or grated

6 green onions, sliced diagonally

1 large carrot, peeled and coarsely grated

1 Tbsp sesame seeds, white or black, toasted

Dressing:

1/3 cup seasoned rice vinegar

1/4 cup canola oil

1 large clove garlic, minced

1 tsp grated fresh ginger

1 tsp sodium-reduced soy sauce

1 tsp sesame oil

Directions

In a large bowl, combine both cabbages, onion, carrot and sesame seeds.

Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.

Pour dressing over salad, toss and refrigerate before serving. Ideally, allow to stand in fridge for an hour or more to allow flavours to mellow. Re-toss before serving.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 8 g; Sodium: 170 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 3 g ; Sugars: 4 g ; Carbohydrates: 7 g

TRIPLE BERRY BAKED BRIE

Yield: 12 servings

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Ingredients

1 sheet frozen puff pastry, thawed

1/3 cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

8 ounces round baby wheel brie cheese

1/4 cup chopped hazelnuts or pecans

1 large egg

1 tablespoon water

Assorted crackers, pear slices and/or apple slices

Directions

Heat oven to 400F.

Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.

Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.

Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl.

Brush seams with egg mixture.

Place seam-side down on baking sheet.

Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown.

Let stand 20 minutes before cutting.

Serve with crackers and sliced fruit.

Nutritional Information Per Serving: Calories: 250; Calories from Fat: 140; Protein: 6 g; Fat: 15 g; Sodium: 180 mg; Cholesterol: 25 mg; Saturated Fat: 4.5 g; Dietary Fiber: 2 g; Sugars: 10 g; Carbohydrates: 23 g

MUSTARD PORK CHOPS

Prep Time: 10 Minutes - Cost: $

Servings: 1 - Difficulty Level: 1

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/30.shtml

Ingredients

1/4 teaspoon olive oil

1 thick slice of yellow onion

5 ounce boneless pork chop

1 teaspoon prepared mustard or dijon

Salt and pepper to taste

Sprig of rosemary or 1/4 teapoon dried rosemary, optional

Directions

Preheat oven to 350F.

Tear heavy-duty aluminum foil to make a 12-inch square; smear the foil with oil.

Place onion slice on half of foil.

Trim any fat from pork chop, spread both sides with mustard.

Place pork chop on onion and sprinkle with salt and pepper to taste.

Top with rosemary (if desired).

Close foil to form triangle, roll edges and crimp firmly to seal, turning sealed edges.

Place in baking pan and bake 20 to 30 minutes, depending on thickness of chop, or until chop is cooked thoroughly (no pink in the center).

Transfer packet to dinner plate, open and turn chop with onion and juices onto plate.

Nutritional Information Per Serving: Calories: 219; Protein: 22 g; Fat: 13 g; Carbohydrates: 3 g; Exchanges: 3 Meat + 1/2 Vegetable

PUMPKIN SOUP

Makes 8 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/942.shtml

Ingredients

4 cups low-sodium vegetable broth, divided

4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)

1 cup finely chopped onion

1 clove garlic

1 tsp. fresh thyme, chopped

Salt and freshly ground pepper to taste

2 Tbsp. light whipping cream (optional)

1 tsp. fresh parsley, chopped

Nutmeg (optional)

Directions

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Nutritional Information Per Serving: Calories: 71; Protein: 3 g; Fat: 1 g; Sodium: 284 mg; Saturated Fat: 1 g; Dietary Fiber: 0 g; Carbohydrates: 16 g

APRICOT-GLAZED HAM

A simple glaze over ham makes for an easy special occasion meal.

Serves 20

Find this recipe at: http://diabeticgourmet.com/recipes/html/973.shtml

Ingredients

5 pound fully cooked whole boneless ham

1/3 cup firmly packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2/3 cup apricot nectar

2 tablespoons lemon juice

Directions

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Nutritional Information Per Serving: Calories: 208; Protein: 25 g; Fat: 9 g; Sodium: 1572 mg; Cholesterol: 64 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Carbohydrates: 6 g