Diabetic Thursday

It's Diabetic Thursday. Here are today's six yummy diabetic recipes to help you through the day, including Baked Apples with Raisins and Wild Rice and Turkey Salad. Enjoy!

COLORFUL TURKEY STUFFED PEPPERS

Yield: 4 servings

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Source: Jennie-O

Ingredients

2 bell peppers, preferably a mix of yellow, green or red

1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh basil or 1 teaspoon dried basil leaves

1/4 teaspoon salt, if desired

1/4 teaspoon freshly ground black pepper

1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained

1/2 cup cooked white or brown rice

3/4 cup shredded low-fat Cheddar cheese, divided

paprika, if desired

fresh parsley, if desired

Directions

Heat oven to 375F.

Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.

Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.

Remove meat mixture from heat and stir in 1/2 cup cheese.

Mound heaping 1/2 cup of mixture into each pepper half.

Bake 20 minutes or until filling is hot and peppers are tender.

Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g

WILD RICE AND TURKEY SALAD

Servings: 4

Find this recipe at: http://diabeticgourmet.com/recipes/html/42.shtml

Ingredients

1/2 cup wild rice

1/4 cup green onions, chopped

1-1/2 cup water

1/4 cup olive oil

2 cups turkey, cooked and chopped

2 tablespoons red or white wine vinegar

1 cup celery, chopped

1/4 teaspoon black pepper

1/2 cup sweet red pepper, chopped

1/4 teaspoon ground nutmeg

2 tablespoons fresh parsley leaves, chopped

1/3 cup raisins

1 apple, chopped

Chopped pecans, for garnish

Directions

Cook the rice in the water until tender, about 50 minutes.

Cut the turkey into bite-size pieces.

Combine all the ingredients in a bowl and toss.

Cover and chill until ready to serve.

Sprinkle on the pecans just before serving.

Nutritional Information Per Serving: Calories: 422; Protein: 24 g; Fat: 18 g; Carbohydrates: 26 g; Exchanges: 3 Meat; 1 Bread; 1-1/2 Fruit; 2 Fat

CONFETTI BEAN SALAD

Servings: 6

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/43.shtml

Ingredients

16 ounces can mixed cut green & wax beans

1/4 cup onion, chopped

2 tablespoons pimiento, chopped

1/2 cup cider vinegar

Sugar substitute equivalent to 5 teaspoons sugar

1 tablespoon mixed pickling spices

1/4 cup celery, finely chopped

Crisp lettuce leaves

1/4 cup green pepper, chopped

Directions

Drain beans, saving liquid.

Combine this liquid with vinegar in a saucepan.

Add mixed pickling spice, either loose or in a small cheesecloth bag.

Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes.

Meanwhile, mix all the vegetables in a bowl.

Remove liquid from heat; add sweetener and stir until dissolved.

Pour over vegetables and remove spice bag or loose spices.

Chill several hours, stirring occasionally.

Drain before serving on crisp lettuce.

Nutritional Information Per Serving: Calories: 28; Protein: 1 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable

BAKED APPLES WITH RAISINS

Servings: 2

Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml

Ingredients

2 apples

1 tbsp raisins

Orange juice

Pinch ground cinnamon

Directions

Peel and core the apples.

Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.

Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.

Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit

DEVILED EGGS WITH BACON AND BARBECUE

This recipe begins, “Take a break from the ordinary with this bold, deviled egg appetizer. Barbecue sauce is mixed in and it's topped with turkey bacon.”

Makes 24 servings

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Ingredients

12 hardboiled eggs, peeled

1/2 cup mayonnaise

2 tablespoons barbecue sauce

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1 teaspoon Dijon mustard

1 teaspoon chopped fresh chives

2 slices JENNIE-O Turkey Bacon, cooked and cut into 24 pieces

Garnish: chopped fresh chives, smoked paprika.

Directions

Cut eggs in half lengthwise.

Carefully remove yolks and place in medium bowl.

Mash yolks with a fork.

Stir in mayonnaise and barbecue sauce until smooth.

Stir in paprika, salt, mustard and chives.

Spoon mixture into egg white halves.

Top with bacon pieces.

Garnish with chives and paprika, if desired.

Refrigerate until ready to serve.

Nutritional Information Per Serving: Calories: 35; Protein: 3 g; Fat: 2 g; Sodium: 120 mg

NEW POTATOES WITH SPRING PEAS

This recipe begins, “Here's an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint.”

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1332

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Ingredients

1-3/4 pounds small red potatoes, cut into quarters

2 tablespoons plus 1/4 cup olive oil, divided

1 cup crumbled feta cheese

1/2 cup Kalamata pitted olives, sliced lengthwise into quarters

1/2 fresh or frozen peas, thawed

2 tablespoons chopped fresh mint

Salt and pepper, if desired

Directions

Heat oven to 425F.

Toss potatoes with 2 tablespoons olive oil.

Place on rimmed baking sheet.

Bake 20 to 25 minutes or until tender.

In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.

Season lightly with salt and pepper, if desired.

Nutritional Information Per Serving: Calories: 220; Protein: 6 g; Fat: 13 g; Sodium: 330 mg; Cholesterol: 6 mg; Saturated Fat: 3.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 21 g