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Reply
| | From:  Genie· (Original Message) | Sent: 1/20/2008 2:28 AM |
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Reply
| | | From: Genie· | Sent: 1/20/2008 2:29 AM |
Turkey Gravy Prep Time: 5 minutes; Cost: $
Servings: 16; Difficulty Level: 2 Ingredients - 1/4 Cup cornstarch
- 1/4 Cup water
- 4 Cups TURKEY BROTH and defatted pan juices (see below)
- Salt and pepper
Directions - In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
- Meanwhile, blend until smooth the cornstarch and water.
- Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
- Season to taste with salt and pepper.
- Provides 16 servings at 1/4 cup per portion
Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard. Calories: 12
Protein: 1 g
Sodium: 10 mg
Carbohydrates: 2 g
Source: NTF
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Reply
| | | From: Genie· | Sent: 1/20/2008 2:30 AM |
TANGY MUSTARD SAUCE
Yield: 8 servings (1 tablespoon per serving)
Source: "The Diabetes Snack Munch Nibble Nosh Book"
INGREDIENTS
- 1 tablespoon packed brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon cider vinegar
- 1 tablespoon hot water
- 1/4 cup fat-free sour cream
- 2 tablespoons reduced-fat mayonnaise
DIRECTIONS
In a small microwave-safe bowl, combine the sugar and
mustard. Stir to mix well. Stir in the vinegar and water.
Cover with wax paper and microwave on high power for
1 minute, or until the flavors are well-blended.
Stir and cool slightly. Whisk in the sour cream and
mayonnaise. Serve immediately, or cover and refrigerate
several hours before serving. The sauce will keep in the
refrigerator 4 to 5 days. Stir before serving.
Nutritional Information Per Serving (1 tablespoon):
Calories: 26, Fat: 1 g, Cholesterol: 2 mg, Sodium: 38 mg,
Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Fat
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Reply
| | | From: Genie· | Sent: 1/20/2008 2:30 AM |
| Ancho Chili Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 container sour cream
1/2 cup mayonnaise
1 teaspoon ancho chili powder
1/2 teaspoon fresh lime juice
In a small bowl, combine all ingredients. Cover, and chill
Source:
"Cooking with Paula Deen Mag. Nov/Dec pg 73"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1282 Calories; 142g Fat (94.5%
calories from fat); 8g Protein; 10g Carbohydrate; trace Dietary Fiber;
141mg Cholesterol; 748mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 17
1/2 Fat.
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Reply
| | | From: Genie· | Sent: 2/13/2008 3:21 AM |
| Diabetic Sweet and Sour Sauce
Preparation time: 5 minutes Cooking time: none
Serves: 16 Serving size: 1 Tbsp
This sweet and sour sauce is easy and tangy. It is made with prepared
mango
chutney-sometimes called Major Grey's chutney~found near the ketchup
in the
grocery store. Although it contains no fat, it is high in
carbohydrate, so
take a tablespoon and stretch it a long way. Use it as a spread for
sandwiches (great with roasted turkey or chicken breast), to add zing
to a
mayonnaise based potato or chicken/turkey salad, or as a dip for the
Herbed
Chicken Bites (p. 72) or boiled shrimp.
1 9-02 bottle prepared mango chutney
3 Tbsp red wine vinegar
1 Tbsp canola oil
1 Tbsp prepared yellow mustard
1 Tbsp ketchup
In a food processor or blender, pulse the chutney, vinegar, 3 Tbsp water,
oil, mustard, and ketchup until smooth.
Exchanges 1 Carbohydrate
Calories 59
Calories from Fat 8
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 161 mg
Carbohydrate 12 g
Dietary Fiber a g
Sugars 8 g
Protein a g
Once you make this sauce, chill it or use it immediately. Cover and
refrigerate any leftovers for up to 1 week.
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Reply
| | | From: Genie· | Sent: 5/14/2008 4:03 AM |
Mustard-Dill Sauce Makes 1-1/2 cups.
Serving size about 1 tbsp. Ingredients - 1 cup nonfat mayonnaise
- 4 tablespoons Dijon-style mustard
- 1/2 cup snipped parsley
- 3 tablespoons fresh dill weed (Or 1 tablespoon dried dill)
Directions - In a small bowl, combine all ingredients; mix thoroughly until smooth. Cover and refrigerate up to 24 hours.
Calories: 9
Sodium: 135 mg
Carbohydrates: 4 g
Exchanges: Free
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Reply
| | | From: Genie· | Sent: 8/16/2008 2:07 AM |
| Artichoke-Basil Pasta Sauce
From Taste of Home's Simple & Delicious
"I received this recipe from my college roommate, and it quickly
became one of my favorites," notes Janet Bischof of Sumter, South
Carolina. "Basil gives the meatless pasta sauce just the right taste."
INGREDIENTS
1 jar (6-1/2 ounces) marinated artichoke hearts
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 teaspoon minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon salt, optional
Hot cooked pasta
SERVINGS 5
CATEGORY
Lower Fat
METHOD Other stovetop
PREP 10 min.
COOK 10 min.
TOTAL 20 min.
DIRECTIONS
Drain artichokes, reserving marinade; set artichokes aside. In a
large saucepan, saute the onion, mushrooms and garlic in reserved
marinade for 2-3 minutes or until tender.
Stir in the artichokes, tomatoes, water, tomato paste, basil,
sugar and salt if desired. Bring to a boil. Reduce heat; simmer,
uncovered, for 5-10 minutes or until heated through. Serve over
pasta. Yield: 5 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 cup sauce (prepared without salt; calculated
without pasta) equals 124 calories, 6 g fat (1 g saturated fat), 0
cholesterol, 258 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g
protein. Diabetic Exchanges: 3 vegetable, 1 fat.
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