Friday Recipes

Ah, Friday - the end of the work week. Here are six yummy diabetic recipes to help you through the weekend, including Mojo Marinated Grilled Turkey and Grilled Onion Burger. Enjoy!

MOCHA CHEESECAKE BARS

This recipe begins, “This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.”

Serves: 20

Serving Size: 1 bar

View online with photo: http://diabeticgourmet.com/recipes/html/1230.shtml

Ingredients

1-1/4 cups chocolate wafer crumbs

1/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup light butter, melted

12 ounces reduced-fat cream cheese

2/3 cup Splenda No Calorie Sweetener, Granulated

1-1/4 teaspoons instant espresso granules

2 large eggs

1 teaspoon cocoa powder

1/4 cup reduced-fat sour cream

2 teaspoons vanilla extract

1/2 cup white chocolate chunks

Directions

Crust Directions: preheat oven to 350 degrees F.

Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.

Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.

Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.

Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended.

Add eggs, one at a time, beating well after each addition.

Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.

Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.

Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g

ALMOND CHEESECAKE BARS

This recipe begins, “Light and creamy cheesecake bars topped with toasted almonds.”

Serves: 20

Serving Size: 1 bar

View online with photo: http://diabeticgourmet.com/recipes/html/1229.shtml

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated

1-1/4 cups graham cracker or vanilla wafer crumbs

1/3 cup light butter, melted

1/4 cup toasted sliced almonds, finely ground

Filling:12 ounces reduced fat cream cheese

1/2 cup Splenda No Calorie Sweetener, Granulated

2 large eggs

1/4 cup reduced fat sour cream

2-1/2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup toasted, sliced almonds

Directions

Preheat oven to 350 degrees F.

Spray an 8x8 pan with non-stick cooking spray.

Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.

Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.

Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.

Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g ; Sugars: 4 g ; Carbohydrates: 8 g

MAYO-FREE CHICKEN SALAD

Makes 4 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/697.shtml

Ingredients

3/4 pound baked or grilled chicken breasts

2 Tbsp. extra virgin olive oil

1 tsp. dried oregano

Juice of 1/2 a lemon

1 2.2-ounce can (1/2 cup) black olives, pitted and roughly chopped

1 Tbsp. tiny capers, well-rinsed and drained

10 cherry tomatoes, halved

Salt and pepper to taste

1 cup thin green beans, cooked, drained, and cooled

Romaine lettuce leaves, for serving bed (whole wheat pita bread for sandwiches optional)

2 Tbsp. chopped parsley

Directions

Cut chicken into bite-sized pieces. Place in a bowl and combine with oil, oregano and lemon juice. Let stand for about 1 hour.

Toss the chicken mix with olives, capers, tomatoes and green beans. Season to taste with salt and pepper.

Arrange the salad on the romaine leaves. Sprinkle with parsley and serve. This recipe would also work on whole-wheat pita bread.

Nutritional Information Per Serving: Calories: 240; Protein: 27 g; Fat: 12 g; Sodium: 280 mg; Saturated Fat: 2 g; Dietary Fiber: 2 g; Carbohydrates: 6 g

GRILLED ONION BURGER

Here's a healthier version of a classic burger topped with grilled onions and all the fixings.

Makes 4 servings

View online with photo: http://diabeticgourmet.com/recipes/html/1223.shtml

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 27 g

MOJO MARINATED GRILLED TURKEY

This recipe begins, “There are many types of commercial mojo sauces available, but you can't beat creating your own.”

Makes 6 servings.

View online: http://diabeticgourmet.com/recipes/html/1246.shtml

Ingredients

1/4 cup fresh cilantro, finely chopped

1/2 tsp. oregano

1/2 tsp. cumin

2 cloves garlic, crushed

1/2 tsp. fresh ground black pepper

Juice of 1 orange

2 limes juiced

4 Tbsp. extra virgin olive oil, divided

3/4 tsp. Kosher salt

2 pounds turkey breasts or thighs, skin removed

Directions

Mash spices, garlic, cilantro, salt and pepper to create paste. Mix paste with the citrus juices, and 2 Tbsp. olive oil. Add marinade to a sealable plastic bag and add turkey. Marinate for at least 2 hours.

For gas grill, clean grill rack. Set burners to high and close lid. Grill temperature should be about 500 degrees. Use indirect method by turning off burners directly beneath turkey and turning burners on either side to medium to low when cooking. For charcoal grills, use same technique, separating coals to create indirect heat.

Once fire is ready, remove excess marinade and place turkey parts on grill and cook for about 30 minutes. Turn over and brush with remaining olive oil. Continue this process – turning, basting and grilling.

Total cooking time is roughly 12 minutes per pound of turkey. Use a meat thermometer. Breast meat should be at 170 degrees and dark meat should be at 180 degrees.

Whether you use a gas or charcoal grill, keep the lid closed as much as possible to maintain heat.

Cover turkey with foil and set aside for 5 minutes, then serve.

Nutritional Information Per Serving: Calories: 225; Protein: 24 g; Fat: 13 g; Sodium: 350 mg; Saturated Fat: 4 g; Dietary Fiber: 0 g; Carbohydrates: 13 g

AVOCADO AND MANGO SALSA

Yield: 3 cups

Servings: 12 (1/4-cup) servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/703.shtml

Ingredients

1 ripe avocado, peeled and diced

1 cup chopped ripe mango

1 jalapeno pepper, seeded and finely chopped

1/2 cup chopped jicama

Juice of 1 lime (2 tablespoons)

Salt and ground pepper

1/4 cup cilantro leaves, chopped

Directions

In a mixing bowl, combine the avocado, mango, jalapeno pepper, jicama, and lime juice.

Season to taste with salt and pepper.

Mix in the cilantro.

Let the salsa sit 20 minutes for flavors to meld before serving.

Nutritional Information Per Serving: Calories: 35; Protein: 0.5 g; Fat: 2 g; Sodium: 0.5 mg; Saturated Fat: 0.5 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable, 1/2 Fat