New Year's Resolutions

Most of us go into the last week of the old year making New Year's resolutions. These usually entail something like losing weight, exercising more, saving more money, and other worth-while things.

The problem, of course, is that we lose sight of our resolutions fairly quickly. While the following recipes won't help you keep your resolutions (or help me with mine), they might help in the following way: the turkey pot pie (a Campbell's recipe) will help you use up any holiday turkey (hopefully not left over on the counter from Thanksgiving!), the risotto (from Diabetic Gourmet) shows that if you're diabetic or cooking for a diabetic, the food can still taste good while being good for you, the spinach omelet (from Weight Watchers) is healthy and light. The apple & cranberry crisp? I don't know about you, but if I don't have something a little snacky once in a while, I'm going to have problems keeping to any kind of diet.

Enjoy the following. Oh, and one other thing: Happy New Year's!

CAMPBELL'S® EASY TURKEY POT PIE

Prep. time: 10 min. Cooking time: 30 min.

Serves: 4

Ingredients

1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup

1 pkg. (about 9 oz.) frozen mixed vegetables, thawed

1 cup cubed cooked turkey OR chicken

1/2 cup milk

1 egg

1 cup all-purpose baking mix

Directions

Preheat oven to 400°F.

Mix soup, vegetables and turkey in 9" pie plate.

Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.

Tips

*Or use Campbell's® Cream of Chicken with Herbs Soup.

Serve with a tossed green salad. For dessert serve pineapple tidbits.

APPLE & CRANBERRY CRISP

Filling:

12 apples

1/4 cup sugar

3 tablespoons flour

1/4 cup dried cranberries

Juice of one lemon

Topping:

1/4 cup butter (1/2 stick)

1/2 cup sugar

1/2 cup oats

1/4 cup flour

1/2 cup slivered almonds

Preheat oven to 375 degrees.

Filling: Peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.

Topping: Combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 tablespoons on top of each apple-filled ramekin.

Place ramekins on baking sheet. bake for 35-45 minutes, until browned on top.

Makes 10 generous servings.

RISOTTO

Yield: 4 side-dish servings

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Info: http://diabeticgourmet.com/book_archive/details/24.shtml

Ingredients

2 teaspoons virgin olive oil

1 small onion, chopped

1 cup Italian Arborio rice

2 cups Vegetable stock

1/4 teaspoon salt

Pepper to taste

2 tablespoons grated Parmesan or Romano cheese

Directions

In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.

Nutritional Information Per Serving (1/4 of recipe):

Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g

Diabetic Exchanges: 2 Starch/Bread

SPANISH OMELET

POINTS® value | 5

Servings | 1

Preparation Time | 8 min

Cooking Time | 10 min

Ingredients

2 1/2 cup spinach, coarsely chopped (do not dry)

2 large egg(s)

2 tsp grated Parmesan cheese

1/2 tsp table salt

1/4 tsp black pepper

1/2 tsp olive oil

Directions

In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes. Drain well, squeezing out all liquid. Cool, then chop finely.

In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.

In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.

Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.