Friday Recipes

It's Friday, time to gear up for the weekend. Here are six yummy recipes to help you through the weekend. Enjoy!

TOMATILLO TURKEY CHILI

Makes 6 servings.

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Ingredients

1 Tbsp. canola oil

1 cup chopped onion

2 medium green bell peppers, seeded and chopped

1 large red, orange or yellow bell pepper, seeded and chopped

1 lb. lean ground turkey meat

4 cloves garlic, minced

1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced

1 Tbsp. coriander

1 Tbsp. oregano

1 tsp. chili powder, or to taste

1 tsp. cumin

Salt and freshly ground black pepper

2 cups diced tomatillos or 2 (11 oz.) cans

1 cup frozen yellow corn

1 (15 oz.) can no salt added pinto beans, rinsed and drained

2 cups low-fat, reduced-sodium chicken broth

1/3 cup finely chopped cilantro

1/3 cup chopped green onions

Lime wedges for garnish

1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions:

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes.

Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.

Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Slow cooking directions:

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.

In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Nutritional Information Per Serving: Calories: 256; Protein: 19 g; Fat: 9 g; Sodium: 75 mg; Saturated Fat: 2 g; Dietary Fiber: 8 g; Carbohydrates: 29 g

BELL PEPPER SALAD

Servings: 4

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/40.shtml

Ingredients

1 medium-sized red bell pepper

1/2 cup creamy garlic dressing

1 medium-sized green bell pepper

1/4 teaspoon black pepper

1 medium-sized yellow bell pepper

2 teaspoons capers, rinsed and drained

Directions

Preheat broiler.

Place bell peppers under broiler and lightly charred, turning to grill all sides.

Remove from broiler to a paper bag. Close bag and set aside.

When peppers cool, peel, core, seed and cut into strips.

Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.

Sprinkle with black pepper.

Garnish with capers and serve warm or chilled.

Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Exchanges: Sodium: 67 mg

GREEN BEANS WITH MUSHROOMS

Servings: 6

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/46.shtml

Ingredients

2 pound fresh green beans

4-5 teaspoons water

1 cup fresh mushrooms, quartered

1 teaspoon garlic

2 teaspoons olive oil

Directions

In a frying pan or saute pan, add 4-5 teaspoon water. Bring to boil.

Add Green Beans and lower heat to medium-high and cover.

When Green Beans are fork-tender, take off heat and drain water.

In another fry pan or saute pan, on medium high heat, saute olive oil, garlic and mushrooms for about 5-7 minutes.

Add Green Beans and toss.

Serve Hot.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 5 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat

DEVILED EGGS WITH BACON AND BARBECUE

This recipe begins, “Take a break from the ordinary with this bold, deviled egg appetizer. Barbecue sauce is mixed in and it's topped with turkey bacon.”

Makes 24 servings

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Ingredients

12 hardboiled eggs, peeled

1/2 cup mayonnaise

2 tablespoons barbecue sauce

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1 teaspoon Dijon mustard

1 teaspoon chopped fresh chives

2 slices JENNIE-O Turkey Bacon, cooked and cut into 24 pieces

Garnish: chopped fresh chives, smoked paprika.

Directions

Cut eggs in half lengthwise.

Carefully remove yolks and place in medium bowl.

Mash yolks with a fork.

Stir in mayonnaise and barbecue sauce until smooth.

Stir in paprika, salt, mustard and chives.

Spoon mixture into egg white halves.

Top with bacon pieces.

Garnish with chives and paprika, if desired.

Refrigerate until ready to serve.

Nutritional Information Per Serving: Calories: 35; Protein: 3 g; Fat: 2 g; Sodium: 120 mg

EASY HOMEMADE MEATLOAF

Servings: 6

Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well.

Form into a loaf.

Place in foil-lined 5x9 pan.

Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

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Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.

Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g