Thursday Recipes

Here are today's yummy recipes to help you through the day, including Chicken Cordon Bleu and California Avocado Tzatziki. Enjoy!

TURKEY CASSEROLE

Serves: 4

Source: Light and Easy Diabetes Cuisine

Author: Betty Marks

Find this recipe at: http://diabeticgourmet.com/recipes/html/319.shtml

Ingredients

4 ounces vegetable elbow or shell macaroni

1/2 pound ground turkey

1/4 cup chopped onion

1 garlic clove, minced

1/2 cup tomato sauce

1/2 teaspoon dried leaf thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Pepper to Taste

1/2 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 350 degrees F. Cook macaroni until al dente, being careful not to overcook. Drain and rinse under cold water. Coat an 8-inch square baking pan or casserole dish with non-stick cooking spray.

In a large non-stick skillet, cook turkey, onion and garlic until meat is browned. Drain off fat. Stir in macaroni, tomato sauce, thyme, cinnamon, salt and pepper. Spoon into casserole dish and top with cheese. Bake 30 minutes.

Nutritional Information Per Serving: Calories: 241; Protein: 17 g; Fat: 11 g; Sodium: 253 mg; Cholesterol: 40 mg; Carbohydrates: 20 g; Exchanges: 2 Meat, 1 Starch/Bread, 1 Vegetable

QUINOA SALAD

Yield: 4 servings (1/2 cup each)

Source: The Diabetes Food and Nutrition Bible

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=852

Online version: http://diabeticgourmet.com/recipes/html/852.shtml

Ingredients

1/2 cup raw quinoa, rinsed

1/4 cup finely chopped yellow pepper

1/4 cup finely chopped red pepper

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

2 tablespoons minced fresh parsley

1-1/2 tablespoons olive oil

4 tablespoons rice vinegar

2 cloves garlic, minced

2 tablespoons minced green onions

Fresh ground pepper and salt to taste

Directions

Prepare the quinoa. Rinse the quinoa in a fine sieve for 20 seconds.

In a 1-quart saucepan bring 1-1/2 cups water to a boil.

Add the quinoa and bring to a boil.

Lower the heat to simmer, cover, and cook for 15 minutes.

Meanwhile prepare the vegetables. Combine the chopped yellow pepper, red pepper, carrot, celery, and parsley in a medium bowl.

In a blender, combine the oil, vinegar, garlic, green onions, salt, and pepper. Blend for 15 seconds.

Once the quinoa is cooked, add it to the vegetables. Pour the dressing over the quinoa and vegetables and toss well.

Refrigerate for 1 hour. Serve over lettuce if desired.

Nutritional Information Per Serving: Calories: 125; Protein: 3 g; Fat: 6 g; Sodium: 12 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Sugars: 2 g; Carbohydrates: 16 g; Exchanges: 1 Starch, 1 Fat

CALIFORNIA AVOCADO TZATZKIK

Yield: 8 servings

Source: California Avocado Commission

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=847

Online version: http://diabeticgourmet.com/recipes/html/847.shtml

Ingredients

1-1/2 cups plain yogurt

1/2 English cucumber, seeded and diced

2 Tbsp. finely chopped fresh dill

1 ripe Fresh California Avocado, halved, seeded and cut into 1/4-inch cubes

1 tsp. finely chopped garlic

Salt, to taste

Directions

In a small bowl, combine all ingredients. Refrigerate to allow flavors to blend.

Garnish with avocado and dill, if desired.

Serve with vegetable dippers or toasted pita bread triangles.

Nutritional Information Per Serving: Calories: 65; Protein: 3.25 g; Fat: 3.4 g; Sodium: 100 mg; Cholesterol: 3 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.8 g; Carbohydrates: 6 g

CHICKEN CORDON BLEU

This recipe begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”

Serves: 6

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml

Ingredients

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced fat-free Swiss cheese

3 ounces lean smoked ham

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

Directions

Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.

Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.

Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.

Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg ; Carbohydrates: 6.3 g; Exchanges: 4 Meat

EGGPLANT POLENTA STACK

This recipe begins, “Purchase package flavored polenta in the produce section; choose any favorite flavor for this dish.”

Yield: 4 servings

Source: 1,001 Delicious Recipes For People with Diabetes

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=846

Online version: http://diabeticgourmet.com/recipes/html/846.shtml

Ingredients

8 slices (3/4 inch) eggplant (about 1 pound)

2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product

1/2 cup Italian-seasoned dry bread crumbs

1/4 cup grated Parmesan cheese

Olive oil cooking spray

1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices

Salt and pepper, to taste

2 – 4 ounces reduced-fat feta, or goat, cheese, crumbled

Directions

Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese.

Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.

Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.

Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.

Nutritional Information Per Serving: Calories: 222; Protein: 10.9 g; Fat: 4.5 g; Sodium: 624 mg; Cholesterol: 9 mg; Carbohydrates: 35 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

ROASTED CHICKEN SALAD WITH NAPA CABBAGE

Yield: 4 servings

Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=860

Online version: http://diabeticgourmet.com/recipes/html/860.shtml

Source: Express Lane Diabetic Cooking

Ingredients

1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded

1 cup fresh snow pea pods, halved

1/2 cup julienne baby carrot strips

1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette

4 cups shredded Napa cabbage

Directions

In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic.

Cover and cook for 2 minutes.

Stir in dressing. Remove from heat.

In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.

Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat