Thursday Recipes

If you're looking for something a little special to fix, today's post should help you out. Try the Turkey Roulade (along with the Cornbread and Dried Fruit Dressing and Porcini Mushroom Gravy) or the Southwest Meatloaf. And not to be left out, there's the Caribbean Beef Burgers with Mango Salsa and Pumpkin Roll. Enjoy!

PUMPKIN ROLL

Recipe Yield: Yield: 8 servings

Source: Equal

View this online at https://diabeticgourmet.com/diabetic-recipe/pumpkin-roll.

Ingredients

Cake Ingredients:

3 eggs

1 cup Equal Spoonful or Granulated*

1 cup canned pumpkin

1 teaspoon lemon juice

1 cup self-rising flour

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

Filling Ingredients:

4 ounces reduced-fat cream cheese, softened

1-1/2 to 2 cups light whipped topping, thawed, if frozen

2 tablespoons Equal Spoonful or Granulated** (or to taste)

* May substitute 24 packets Equal sweetener

** May substitute 3 packets Equal sweetener

Directions

For Cake, beat eggs and 1 cup Equal for 5 minutes in mixing bowl on medium speed of mixer.

Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.

Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350F oven 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.

Chill in refrigerator until completely cool.

For Filling, beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed of mixer until smooth and spreadable.

Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.

Nutritional Information Per Serving: Calories: 159; Fat: 6 g; Sodium: 341 mg; Cholesterol: 87 mg; Protein: 6 g; Carbohydrates: 19 g

Diabetic Exchanges: 1-1/2 starch, 1 fat

SOUTHWEST MEATLOAF

Recipe Yield: Makes 6 to 8 servings

Source: TBC

View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.

Ingredients

2 pounds ground beef (95% lean)

1 cup soft bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup milk

1 egg

1 large clove garlic, minced

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup thick and chunky salsa

Directions

Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.

Let stand 10 minutes. Top with salsa; cut into slices.

Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g

TURKEY ROULADE

Recipe Yield: Yield: 8 servings; Serving size: 2 slices (4 ounces).

View online at https://diabeticgourmet.com/diabetic-recipes/turkey-roulade.

Ingredients

1/2 boneless, skinless turkey breast, about 1-1/2 lb

1-1/2 cups Cornbread and Dried Fruit Dressing

1/4 tsp smoked paprika

1/4 tsp black pepper

1/4 tsp marjoram

1/4 tsp thyme

1/4 tsp sage

1 Tbsp canola oil

Need: kitchen twine and plastic wrap

Directions

Preheat oven to 350F.

Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.

Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.

In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.

Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155F.

Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.

Notes:

This elegant turkey entree with stuffing offers a unique presentation of America’s traditional holiday combination.

Nutritional Information Per Serving: Calories: 140; Fat: 3.5 g; Saturated Fat: 0.5 g; Sodium: 150 mg; Cholesterol: 65 mg; Protein: 222 g; Carbohydrates: 5 g

CORNBREAD AND DRIED FRUIT DRESSING

This recipe begins, “This colourful dressing has layers of flavour that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entree. Yield: 6 cups; enough for Turkey Roulade and 8 side dish servings. Serving size: 1/2 cup.”

Recipe Yield: Yield: 6 cups

Source: Cheryl Forberg, R.D.

View this online at https://diabeticgourmet.com/diabetic-recipes/cornbread-and-dried-fruit-dressing.

Ingredients

4 cups cornbread cubes, dried

4 oz lean Italian turkey sausage, casing removed

1 Tbsp canola oil

1 cup chopped yellow or white onions

1/4 cup chopped celery

1/4 cup chopped carrot

1 small garlic clove, crushed

4 each dried apricots and pitted dried plums, coarsely chopped

1/2 tsp dried thyme

3/4 tsp dried sage

1/4 tsp dried marjoram

1 cup fat-free, low-sodium chicken broth

1/4 cup minced fresh parsley

1/2 tsp salt

1/4 tsp ground black pepper

Canola oil cooking spray

1 egg, lightly beaten

Directions

Preheat oven to 350F. Place cornbread cubes in large bowl and set aside.

In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.

In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)

Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.

After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.

Nutritional Information Per Serving: Calories: 100; Fat: 3.5 g; Saturated Fat: 1 g; Fiber: 1 g; Sodium: 310 mg; Cholesterol: 30 mg; Protein: 3 g; Carbohydrates: 12 g

PORCINI MUSHROOM GRAVY

This recipe begins, “While it sounds luxuriously rich, this gravy is light on calories and fat so you can enjoy all of the flavour with none of the guilt.”

Recipe Yield: Yield: 2 cups; 8 servings. Serving size: 1/4 cup.

Source: Cheryl Forberg, R.D.

View online at https://diabeticgourmet.com/diabetic-recipes/porcini-mushroom-gravy.

Ingredients

1/2 oz dried porcini mushrooms

2 Tbsp warm water

1 1/2 Tbsp canola oil

6 Tbsp white whole-wheat flour

2 cups fat-free, low-sodium chicken broth

3/4 tsp salt (optional)

1 tsp onion powder

1/4 tsp freshly ground black pepper or to taste

Directions

Soak mushrooms in warm water for 5 minutes.

In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.

Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.

Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.

Nutritional Information Per Serving: Calories: 50; Fat: 3 g; Fiber: 2 g; Sodium: 115 mg; Protein: 1 g; Carbohydrates: 5 g

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Recipe Yield: Makes 4 servings

Source: TBC

View this online at https://diabeticgourmet.com/diabetic-recipes/caribbean-beef-burgers-with-mango-salsa.

Ingredients

1-1/2 pounds 95% lean ground beef

2 tablespoons Caribbean jerk seasoning

Salt

Mango Salsa:

1 large mango, peeled, coarsely chopped (about 1 cup)

1 tablespoon chopped fresh cilantro

1 tablespoon chopped green onion

1 tablespoon finely chopped seeded jalapeno pepper

1 tablespoon fresh lime juice

Directions

Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Season with salt, as desired.

Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

Nutritional Information Per Serving: Calories: 193; Fat: 6 g; Saturated Fat: 3 g; Fiber: 1.1 g; Sodium: 51 mg; Cholesterol: 65 mg; Protein: 24 g; Carbohydrates: 11 g