Trying to plan a meal that is traditionally high in carbs (cranberry sauce, bread, pie, potatoes, etc) for a low-carb family is a bit of a challenge. It seems less challenging this year than last year. This year's menu is:
Roasted turkey with cranberry-orange sauce
Cranberry-almond quinoa
Twice-baked cauliflower
Whole berry cranberry sauce
Tossed salad
Cranberry-almond quinoa (from 30 minute meals for Diabetes):
1 cup uncooked red quinoa
1 Tbsp butter
1/4 cup chopped red onion
1/3 cup chopped celery
1/2 cup coarsely chopped baking apple
1.5 cups veggie or chicken stock
1/2 cup OJ
almonds (or pine nuts or whatever your favorite is)
1/2 cup dried cranberries
1/4 c shredded Parmesan cheese
1/4 tsp salt
2 Tbsp finely chopped parsley
1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear, about 2 minutes; drain well
2. In 2-quart saucepan, melt butter over medium heat. Add onion, celery, apple, and quinoa. Cook 5 minutes, stirring occasionally.
3. Stir in veggie stock and OJ. Heat to boiling. Reduce heat; cover and simmer 15-20 minutes (I find it actually takes longer) or until all liquid is absorbed and quinoa is tender.
4. Meanwhile, toast nuts if desired.
5. Fluff quinoa with fork. Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley.
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Whole Berry Cranberry Sauce
I essentially follow the usual directions on the bag of cranberries, but this year I used Splenda in place of the sugar, and I always add some orange zest.
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Twice-Baked Cauliflower
I chop up the cauliflower and put it in a microwave-safe casserole dish with 1/4 cup water. Microwave for 12-14 minutes. Drain the cauliflower. Use a potato-masher to mash the cauliflower. Add in 2 Tbsp butter, 1/4 cup cream cheese, 1/4 cup sour cream and mix well. Stir in bacon bits and a handful of shredded cheese. Return to the microwave-safe casserole dish. Top with more cheese, and bake at 350 degrees for 30 minutes or until bubbly and hot.
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Wednesday, November 21, 2012
Sunday, February 12, 2012
Stuffed Peppers
This is one of several stuffed pepper recipes we've tried. Honestly, it's not the best of them, although that might be my fault. I will type the recipe below as it was in the book, but I substituted ground turkey for ground beef and turkey bacon for bacon. The peppers were a little dry (the traditional tomato sauce contains a lot of sugar, believe it or not and so isn't included in this recipe), but Robert thinks the dryness could be attributed to the ground turkey (to make matters worse, I used ground turkey breast instead of regular ground turkey, which is only about 1% fat, and therefore innately dry. I also microwaved the peppers to partially cook them first instead of boiling them (as the recipe states).
The meat also seemed to get more flavor from the green peppers than the red, but I'm not sure if that is typical or not.
Anyhow, here's the recipe from Idiot's Guide, but with my adaptations noted...
Stuffed Green Peppers
4 green or red bell peppers or a combination
2 slices (turkey) bacon, diced
2 Tbsp butter
1 small onion, diced
3/4 cup chopped celery
1 lb ground beef (or ground turkey or ground turkey breast)
2 eggs, lightly beaten
salt and pepper to taste
1/2 tsp dried parsley
1/4 tsp dried basil
1. Preheat oven to 350 degrees.
2. Cut a slice from the top of each pepper and remove seeds and membrane. Put peppers in a microwave safe casserole with some water in the bottom. Microwave for 5 minutes on high.
3. In a heavy skillet, cook bacon until crisp. Remove bacon and add butter, onion, and celery and saute until tender. Remove mixture and set aside. Brown and drain ground beef (or ground turkey). Add vegetable mixture and bacon back into the skillet and set off heat. Stir in eggs, salt, pepper, parsley, and basil.
4. Fill pepper shells with meat mixture, and place in a greased baking dish. Pour hot water to a depth of 1/4 inch around the peppers. Bake 30 minutes.
The meat also seemed to get more flavor from the green peppers than the red, but I'm not sure if that is typical or not.
Anyhow, here's the recipe from Idiot's Guide, but with my adaptations noted...
Stuffed Green Peppers
4 green or red bell peppers or a combination
2 slices (turkey) bacon, diced
2 Tbsp butter
1 small onion, diced
3/4 cup chopped celery
1 lb ground beef (or ground turkey or ground turkey breast)
2 eggs, lightly beaten
salt and pepper to taste
1/2 tsp dried parsley
1/4 tsp dried basil
1. Preheat oven to 350 degrees.
2. Cut a slice from the top of each pepper and remove seeds and membrane. Put peppers in a microwave safe casserole with some water in the bottom. Microwave for 5 minutes on high.
3. In a heavy skillet, cook bacon until crisp. Remove bacon and add butter, onion, and celery and saute until tender. Remove mixture and set aside. Brown and drain ground beef (or ground turkey). Add vegetable mixture and bacon back into the skillet and set off heat. Stir in eggs, salt, pepper, parsley, and basil.
4. Fill pepper shells with meat mixture, and place in a greased baking dish. Pour hot water to a depth of 1/4 inch around the peppers. Bake 30 minutes.
Monday, January 23, 2012
Sesame-Ginger Turkey Wraps
This is a yummy and easy slow-cooker meal (no browning the meat ahead of time or anything like that - literally throw three ingredients in the slow-cooker and turn it on). Love this!
From Diabetic Living Quick and Easy Meals:
Sesame-Ginger Turkey Wraps
nonstick cooking spray
3 turkey thighs, skin removed
1 cup bottled sesame-ginger stir-fry sauce
1/4 cup water
1 16-ounce package broccoli slaw mix
Low-carb or whole wheat tortillas
1. Lightly coat a 3.5-4 quart slow cooker with nonstick cooking spray. Place turkey thighs in slow cooker. In a small bowl, stir together stir-fry sauce and water. Pour over turkey.
2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-3.5 hours.
3. Remove turkey from slow cooker; cool slightly. Remove turkey from bones; discard bones. Using forks, separate turkey into shreds. Put shredded turkey back into sauce.
(You now have two options - either put the broccoli slaw in the sauce also or mix it with cole slaw dressing to use as a garnish).
4. Heat tortillas, fill with turkey mixture, and broccoli slaw. Roll up and serve immediately.
We finish this with (of course) a salad. Yummy and easy!
From Diabetic Living Quick and Easy Meals:
Sesame-Ginger Turkey Wraps
nonstick cooking spray
3 turkey thighs, skin removed
1 cup bottled sesame-ginger stir-fry sauce
1/4 cup water
1 16-ounce package broccoli slaw mix
Low-carb or whole wheat tortillas
1. Lightly coat a 3.5-4 quart slow cooker with nonstick cooking spray. Place turkey thighs in slow cooker. In a small bowl, stir together stir-fry sauce and water. Pour over turkey.
2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-3.5 hours.
3. Remove turkey from slow cooker; cool slightly. Remove turkey from bones; discard bones. Using forks, separate turkey into shreds. Put shredded turkey back into sauce.
(You now have two options - either put the broccoli slaw in the sauce also or mix it with cole slaw dressing to use as a garnish).
4. Heat tortillas, fill with turkey mixture, and broccoli slaw. Roll up and serve immediately.
We finish this with (of course) a salad. Yummy and easy!
Monday, January 16, 2012
Tamale Pie (and Green Beans with Feta and Almonds)
The tamale pie is a little high in carbs, even though it is crustless, because of the beans and the corn, but it was really really good - and we have leftovers for a couple of lunches! I wanted something other than just salad to go with it, and we had green beans in the fridge. The same cookbook as the tamale pie (Idiot's Guide) had a recipe for Green Beans with Feta and Almonds - so yummy! That is definitely a do-it-again recipe!
Tamale Pie
1 lb ground turkey breast
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp cumin
1/2 Tbsp oregano
1 tsp minced garlic
2 Tbsp chili powder
1 15-oz can drained and rinsed black beans
1 cup whole-kernel corn, drained
2 (8-oz) cans no-salt added tomato sauce
Preheat oven to 400 degrees.
In a large skillet, brown ground turkey. Add onion, green pepper, cumin, oregano, garlic, and chili powder to skillet. Cook over medium heat until the veggies are tender.
Using a 9x9 (or 11x7) glass baking dish (sprayed with cooking spray), place a layer of the meat mixture on the bottom. Then layer with black beans. Add more of the meat mixture, top with corn, and add the remaining meat mixture. Pour tomato sauce over all.
Bake for 20 minutes.
Serve with grated cheese, sour cream, and salsa (and maybe chopped jalapenos).
Green Beans with Feta and Almonds
1.5 pounds fresh green beans, trimmed, and cut into 1-inch pieces
1/4 cup olive oil
1 tsp dried basil
1/3 cup white (or red) wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup sliced almonds
1 cup crumbled feta cheese
1/2 cup diced red bell pepper (or orange or yellow)
1/2 cup diced red onion
Steam green beans until barely tender (in a rice cooker/steamer this is about 15 minutes). Meanwhile, in a small bowl, combine olive oil, basil, vinegar, garlic, salt and pepper.
Place cooked green beans in a shallow serving bowl. Toss with bell pepper, red onion, and olive oil dressing. Top with feta and almonds.
(SO GOOD!!!)
Tamale Pie
1 lb ground turkey breast
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp cumin
1/2 Tbsp oregano
1 tsp minced garlic
2 Tbsp chili powder
1 15-oz can drained and rinsed black beans
1 cup whole-kernel corn, drained
2 (8-oz) cans no-salt added tomato sauce
Preheat oven to 400 degrees.
In a large skillet, brown ground turkey. Add onion, green pepper, cumin, oregano, garlic, and chili powder to skillet. Cook over medium heat until the veggies are tender.
Using a 9x9 (or 11x7) glass baking dish (sprayed with cooking spray), place a layer of the meat mixture on the bottom. Then layer with black beans. Add more of the meat mixture, top with corn, and add the remaining meat mixture. Pour tomato sauce over all.
Bake for 20 minutes.
Serve with grated cheese, sour cream, and salsa (and maybe chopped jalapenos).
Green Beans with Feta and Almonds
1.5 pounds fresh green beans, trimmed, and cut into 1-inch pieces
1/4 cup olive oil
1 tsp dried basil
1/3 cup white (or red) wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup sliced almonds
1 cup crumbled feta cheese
1/2 cup diced red bell pepper (or orange or yellow)
1/2 cup diced red onion
Steam green beans until barely tender (in a rice cooker/steamer this is about 15 minutes). Meanwhile, in a small bowl, combine olive oil, basil, vinegar, garlic, salt and pepper.
Place cooked green beans in a shallow serving bowl. Toss with bell pepper, red onion, and olive oil dressing. Top with feta and almonds.
(SO GOOD!!!)
Wednesday, December 21, 2011
Slow cooker meal, again
Tonight is another slow-cooker night. I wasn't sure that I'd be home today to cook, and so set up dinner this morning. It turns out that I've been here most of the day and could have easily cooked, but it does smell *so* good in here!
Sloppy Joes with a Kick
1 - 1.5 lbs lean ground turkey
1 cup chopped onion
1 clove garlic
1 8-oz can tomato sauce
1/2 cup ketchup (I actually use a little less because there is so much sugar in ketchup)
1/2 cup water
2 Tbsp Splenda
1 Tbsp mustard
2 tsp chili powder
1 tsp Worcestershire sauce
8 whole wheat hamburger buns, split (and toasted, if desired)
1/2 cup shredded reduced-fat cheddar (if desired)
1. In a large skillet, cook ground turkey, onion, and garlic until meat is brown and onion is tender. Drain off fat if necessary. (I use just a little bit of olive oil here, since we use ground turkey breast and it is very lean, and doesn't give off much fat.)
2. Meanwhile, in 3.5-4 quart slow cooker, combine other ingredients except buns and cheese. Stir in meat mixture.
3. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Spoon about 1/2 cup meat mixture onto each bun bottom. If desire, sprinkle with cheese and serve with sweet pepper strips. Replace bun tops.
If you want, you can add some hot sauce or jalapeno to this.
Also, if you are going to let this cook much more than 6-8 hours, be prepared to add a little extra water - it does tend to dry out.
Tonight we'll finish this with a salad from a bag and/or cole slaw and call it a meal. The kids love this, so I don't make it spicy, but Robert likes to add hot sauce when it is served.
And, of course, you can also do this with ground beef, but we use turkey to save on fat and calories.
Sloppy Joes with a Kick
1 - 1.5 lbs lean ground turkey
1 cup chopped onion
1 clove garlic
1 8-oz can tomato sauce
1/2 cup ketchup (I actually use a little less because there is so much sugar in ketchup)
1/2 cup water
2 Tbsp Splenda
1 Tbsp mustard
2 tsp chili powder
1 tsp Worcestershire sauce
8 whole wheat hamburger buns, split (and toasted, if desired)
1/2 cup shredded reduced-fat cheddar (if desired)
1. In a large skillet, cook ground turkey, onion, and garlic until meat is brown and onion is tender. Drain off fat if necessary. (I use just a little bit of olive oil here, since we use ground turkey breast and it is very lean, and doesn't give off much fat.)
2. Meanwhile, in 3.5-4 quart slow cooker, combine other ingredients except buns and cheese. Stir in meat mixture.
3. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Spoon about 1/2 cup meat mixture onto each bun bottom. If desire, sprinkle with cheese and serve with sweet pepper strips. Replace bun tops.
If you want, you can add some hot sauce or jalapeno to this.
Also, if you are going to let this cook much more than 6-8 hours, be prepared to add a little extra water - it does tend to dry out.
Tonight we'll finish this with a salad from a bag and/or cole slaw and call it a meal. The kids love this, so I don't make it spicy, but Robert likes to add hot sauce when it is served.
And, of course, you can also do this with ground beef, but we use turkey to save on fat and calories.
Tuesday, December 6, 2011
Turkey Chili
This is a great chili recipe, and a reminder that many of the things that we used to do with beef can be done with turkey or chicken (which are both much much lower in fat). This recipe is tasty and can be made as spicy or mild as you want. This week, I browned the onions and the meat last night, and measured out the spices, did the other chopping and got everything piled into one corner of the fridge so that this morning, I just dumped everything into the slow cooker. This chili can be made in about 45 minutes, or, to let the flavors develop more, in the slow cooker. I love this version. And, again, we just finished off the meal with a green salad, some low-fat shredded cheddar, and some low-fat sour cream (well, for me - not for Robert).
From DH:
Turkey Chili
1/2 Tbsp canola oil
1/2 cup chopped onion (red or yellow)
2 medium garlic cloves, minced
1 tsp cumin
1 tsp dried oregano, crumbled
(to taste) chopped jalapeno, anaheim peppers, poblano peppers, etc.
1/2 tsp crushed red pepper flakes
1 lb lean ground turkey breast
14.5-ounce can no-salt-added diced tomato
8-oz can no-salt-added tomato sauce
1 cup low-fat low-sodium chicken broth
15-oz can no-salt-added kidney beans, drained and rinsed
1. In a medium nonstick saucepan heat the oil over medium heat. Cook the onion and garlic for about 2 minutes, or until tender-crisp.
2. Stir in the cumin, oregano, chopped pepper, and red pepper flakes. Cook for 1 minute, stirring constantly.
3. Increase the heat to medium high. Stir in the turkey. Cook for 2-4 minutes, or until browned on the outside, stirring frequently.
4. Stir in the remaining ingredients. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the liquid has reduced by about one-third.
Slow-cooker version:
Brown the onions, garlic, and turkey. Place all ingredients except kidney beans in the slow cooker, on low, for 7-8 hours. About 45 minutes before serving, rinse the kidney beans and add to the slow-cooker (earlier if you like your beans a little squishier).
From DH:
Turkey Chili
1/2 Tbsp canola oil
1/2 cup chopped onion (red or yellow)
2 medium garlic cloves, minced
1 tsp cumin
1 tsp dried oregano, crumbled
(to taste) chopped jalapeno, anaheim peppers, poblano peppers, etc.
1/2 tsp crushed red pepper flakes
1 lb lean ground turkey breast
14.5-ounce can no-salt-added diced tomato
8-oz can no-salt-added tomato sauce
1 cup low-fat low-sodium chicken broth
15-oz can no-salt-added kidney beans, drained and rinsed
1. In a medium nonstick saucepan heat the oil over medium heat. Cook the onion and garlic for about 2 minutes, or until tender-crisp.
2. Stir in the cumin, oregano, chopped pepper, and red pepper flakes. Cook for 1 minute, stirring constantly.
3. Increase the heat to medium high. Stir in the turkey. Cook for 2-4 minutes, or until browned on the outside, stirring frequently.
4. Stir in the remaining ingredients. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the liquid has reduced by about one-third.
Slow-cooker version:
Brown the onions, garlic, and turkey. Place all ingredients except kidney beans in the slow cooker, on low, for 7-8 hours. About 45 minutes before serving, rinse the kidney beans and add to the slow-cooker (earlier if you like your beans a little squishier).
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