.
Easy Tex-Mex Bake
(makes 6 servings)
8 ounces uncooked thin mostaccioli
1 pound ground turkey breast
2/3 cup bottled medium or mild salsa
1 package (10 ounces) frozen corn, thawed
and drained
1 container (16 ounces) low-fat cottage cheese
1 egg
1 tablespoon minced fresh cilantro
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
1/2 cup (2 ounces) shredded Monterey Jack
cheese
Nonstick cooking spray
Cook pasta according to package directions, omitting
salt. Drain and rinse well; set aside.
Spray large nonstick skillet with cooking spray.
Add turkey; cook until no longer pink, about 5 minutes. Stir in salsa and
corn. Remove from heat.
Preheat oven to 350°F. Combine cottage cheese,
egg, cilantro, white pepper and cumin in small bowl.
Spoon half of turkey mixture on bottom of 11X7-inch
or 2-quart baking dish. Top with pasta. Spoon cottage cheese mixture over
pasta. Top with remaining turkey mixture. Sprinkle Monterey Jack cheese
over casserole.
Bake 25 to 30 minutes or until heated through.
Nutrients per Serving Calories 365
calories from fat 15%
Total Fat 6 g Sat. Fat
3 g Protein 38 g Carbohydrates
39 g
Cholesterol 99 mg Sodium
800 mg Dietary Fiber 4 g
Dietary exchanges
2 Starch 4 Meat
.
 
Turkey with Mustard Sauce
(makes 4 servings)
1 tablespoon butter or margarine
1 pound turkey cutlets
1 cup BIRDS EYE® frozen Mixed Vegetables
1 box (9 ounces) BIRDS EYE® frozen Pearl
Onions in Cream Sauce
1 teaspoon spicy brown mustard
In large nonstick skillet, melt butter over medium-high
heat. Add turkey; cook until browned on both sides.
Add mixed vegetables, onions with cream sauce and
mustard; bring to boil. Reduce heat to medium-low; cover and simmer 6 to
8 minutes or until vegetables are tender and turkey is no longer pink in
center.
Nutrients per Serving Calories 218
calories from fat 20%
Total Fat 5 g Sat. Fat
3 g Protein 35 g Carbohydrates
7 g
Cholesterol 105 mg Sodium
299 mg Dietary Fiber 1 g
Dietary exchanges
3 Meat 1 Vegetable
.
Turkey Scallopini
(makes 4 servings)
4 turkey cutlets
3 tbsps freshly grated Parmesan cheese
3 tbsps Italian-seasoned breadcrumbs (use same
amount of
Parmesan cheese or crushed pork rinds instead)
1/4 tsp freshly ground pepper
Vegetable cooking spray
1 1/2 tsp olive oil
1/4 cup dry white wine
2 tbsps lemon juice
2 tbsps chopped fresh parsley
Place cutlets between 2 sheets of heavy-duty plastic
wrap; flatten to
1/8-inch thickness, using a meat mallet or rolling
pin.
Combine cheese, breadcrumbs, and pepper; dredge
cutlets in breadcrumb
mixture.
Coat a nonstick skillet with cooking spray; add
olive oil. Place over
medium-high heat until hot. Add cutlets; cook 2
minutes on each side or
until browned. Add wine and lemon juice; cook 2
minutes or until heated.
Transfer to a serving platter; sprinkle with parsley.
180 cals 3
g carbs
.
  
Share these
diabetic recipes with your family and friends!
(This
button will take viewers to the Diabetic Recipes index page.)
NOTE: ALL
e-mail addresses are kept confidential...
NEVER
harvested and
NEVER shared with anyone
other than
who YOU send this page to.
Please let
me know that you were here, by signing my
guestbook.
The link below will take you to my guestbook
page where
you can read a message about my site and
choose to read
or sign.
|
