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Tired of that turkey? Do you have half of a can of cranberry sauce still lurking in the back of your refrigerator? Here are some healthy and delicious
recipes that will make you look forward to those reruns!
Looking for diabetic friendly, low sodium, high fiber or meatless recipes? Check out our Search Recipes above.
1 tsp. oil
1 onion, chopped
1 cup canned no salt added diced tomatoes
1 cup tomato puree
1/2 cup brown sugar
3/4 cup vinegar
1 tsp. salt free lemon pepper seasoning
1 tsp. garlic powder
1 tsp. dry mustard
1 Tbsp. Worcestershire sauce
Dash powdered cloves
Place a saucepan over medium heat. Add oil to pan and tilt to coat. Add onion and saute, stirring constantly, until onion wilts. Add remaining ingredients and mix well. Bring to a boil over moderate heat, reduce the heat to low and simmer, stirring frequently, for 45 minutes.
Makes 3 cups. Per serving (1/4 cup): 51 calories. Fat: Trace. Sodium: 61 milligrams. Fiber: 1 gram.
Season to taste with horseradish or red pepper sauce, if you like heat, and liquid smoke. For persons with diabetes, brown sugar may be omitted and the sauce can be sweetened with brown sugar substitute to taste. Fructose may also be substituted for the brown sugar, using 1/4 cup in place of the 1/2 cup of brown sugar.
These sandwiches are great to serve during the football game. Serve with baked beans, soup or a light potato salad.
6 cups shredded turkey (no skin)
2 cups homemade barbecue sauce (see recipe that follows)
12 crusty rolls, split in half
Combine turkey and barbecue sauce in a 3 1/2 quart slow cooker. Heat on low 3 hours. Serve on rolls with a tablespoon of homemade light slaw (recipe follows).
Serves 12 (Recipe is easily doubled). Per serving (based on a mixture of light and dark meat and homemade barbecue sauce): 280 calories. Fat: 5.5 grams. Sodium: 301 milligrams. Fiber: 2 grams.
Homemade barbecue sauce can be made in advance and frozen for use over the holidays. Bottled barbecue sauce may be substituted. Select a sauce with fewer calories and less sodium. Check the "View All Recipes" for Barbecue Sauce and Light Slaw.
Bought too much stuffing mix? Try this recipe. Serve with turkey, chicken or pork and add a green vegetable to complete the meal.
2 Tbsp. light margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 (7.5 ounce) bag seasoned bread stuffing
1 1/2 cups cooked whole kernel corn
1 1/2 cups reduced sodium, ready to serve chicken broth
Melt margarine in a saucepan. Add onion and celery and saute until limp. In a large bowl, combine stuffing mix, sauted vegetables and corn. Heat chicken broth until hot but not boiling. Add enough chicken broth to bread mixture to moisten it.
Cool thoroughly and mix in egg. Shape into 9 balls. Place on a cookie sheet sprayed with no stick spray. Bake at 375 degrees for 20 minutes or until lightly browned.
Makes 9 servings. Per serving: 76 calories. Fat: 2 grams. Sodium: 279 milligrams. Fiber: 1.3 grams.
4 cups of leftover plain bread stuffing (preferably on the dry side) can be substituted for stuffing mix. Combine with corn and egg and proceed as above.
This is a tasty variation of Havard beets. Serve with roast pork tenderloin and mashed potatoes flavored with horseradish for a tasty winter meal.
1 (15 ounce) can sliced beets
1/2 of a (16 ounce) can whole berry cranberry sauce
2 Tbsp. raspberry or red wine vinegar
Drain beets and reserve liquid. In a saucepan, combine cranberry sauce, vinegar and 3 Tbsp. beet juice. Heat, on low stirring constantly, until cranberry sauce melts. Stir in beets. Heat through and serve.
Makes 4 servings. Per serving: 105 calories. Fat: 0 grams. Sodium: 300 milligrams. Fiber: 1.8 grams.
Light eggnog adds a delicious flavor to traditional bread pudding.
- 4 cups cubed French bread
- 1 medium apple, peeled and diced
- 1/4 cup golden raisins
- 1 1/2 cups light eggnog
- 1/2 cup egg substitute
- 1/4 tsp. ground cinnamon
Preheat oven to 350 degrees. Spray a shallow 1 1/2 quart casserole with no stick spray. Combine bread, apple and raisins and place in casserole. Combine eggnog, egg substitute and cinnamon. Pour over bread. Let stand 10 minutes. Bake in preheated oven 45 to 50 minutes or until set.
Makes 4 servings. Per serving: 277 calories. Fat: 3.5 grams. Sodium: 365 milligrams. Fiber: 3.1 grams.
This dessert is a tasty way to use up a half of a can of cranberry sauce.
1 1/4 cups chocolate graham cracker crumbs (about 8 graham cracker sheets)
1 Tbsp. light margarine
1 quart no sugar added, light ice cream
1 cup whole berry cranberry sauce
1 Tbsp. orange flavored liqueur
Preheat oven to 350 degrees. In a small bowl, combine 1 cup graham cracker crumbs and light margarine. Mix well. Press crumb mixture evenly in the bottom of a 9 by 9 inch square no stick pan. Bake in preheated oven 5 minutes. Cool completely.
Let ice cream soften in the refrigerator for 15 to 20 minutes. Combine cranberry sauce and liqueur and mix well. In a large bowl, combine ice cream and cranberry mixture. Spread ice cream mixture evenly over prepared crust. Sprinkle with ¼ cup chocolate graham cracker crumbs. Cover with plastic wrap and freeze 4 hours or until firm.
Makes 9 servings. Per serving: 207 calories. Fat: 6 grams. Sodium: 124 milligrams. Fiber: .8 grams.
Line the baking pan with foil. Dessert can then be lifted from the pan for cutting.
Serve with a green salad and cornbread for a tasty meal.
2 Tbsp. chopped onion
2 Tbsp. chopped red pepper
1 1/2 cups diced lean ham
1 1/2 cups reduced sodium, ready to serve chicken broth
2 cups mashed potatoes
2 cups cooked vegetables (i.e. corn, broccoli or cauliflower)
1 Tbsp. cornstarch
2 Tbsp. sour cream
Spray a large saucepan with no stick spray. Place over medium heat. Add onion, pepper and ham. Saute until onion is limp. Add chicken broth and simmer 15 minutes. Add mashed potatoes and vegetables and heat through. Combine cornstarch with 1 Tbsp. water. Mix well and stir into soup. Cook, stirring constantly, for 5 minutes or until thickened. Stir in sour cream and serve.
Makes 4 servings. Per serving: 221 calories. Fat: 7 grams. Sodium: 746 milligrams. Fiber: 5.7 grams.
Chicken, turkey or salmon can be substituted for ham. Any cooked vegetable or a combination of vegetables can be used.
A frittata is an open faced Italian omelet. Serve it for brunch or supper with crusty bread, a green salad and fruit and biscotti for dessert.
2 Tbsp. chopped onion
2 Tbsp. chopped red pepper
2/3 cup chopped lean ham or turkey
2 cups cooked spaghetti, rice or diced cooked potatoes
2/3 cup cooked vegetables
2 cups egg substitute
1/4 cup reduced fat cheddar cheese
Use a heavy 10 inch skillet with an oven proof handle, if possible. If handle is wood or plastic, wrap in foil. Spray skillet with no stick spray. Place over medium heat. Add onion, pepper and meat and cook until onion is limp, stirring constantly. Add spaghetti, rice or potatoes and vegetable. Season with salt, pepper and your favorite herbs. Cook, stirring constantly, until heated through. Distribute meat and vegetables evenly in pan. Pour egg substitute over vegetable mixture. Cover, reduce heat to low and cook about 7 minutes or until frittata begins to set. Meanwhile, preheat broiler. Sprinkle frittata with cheese and broil until set. Cut in wedges and serve.
Makes 4 servings. Per serving (approximate-varies with selection of meat, starch and vegetable): 207 calories. Fat: 3 grams. Sodium: 422 milligrams. Fiber: 4.9 grams.
Combine ham, cooked spaghetti and chopped spinach. Season with lots of basil. Combine turkey, potatoes and peas. Season with thyme or sage.
- 1 orange
- 1 Tbsp. olive oil
- 1 1/2 Tbsp. rice vinegar
- 2 tsp. Dijon mustard
- 2 tsp. sugar
Wash orange and dry well. Grate 1 tsp. of orange peel. Juice orange and measure 1/4 cup of juice. In a small jar, combine orange peel, orange juice, olive oil, rice vinegar, mustard and sugar. Close jar and shake well.
Makes 1/2 cup. Fiber: .1 grams. Sodium: 63 mg.
A delicious way to enjoy a leftover half can of pumpkin! Spread with fat free cream cheese and serve with tea.
- 1 cup whole wheat flour
- 1 cup sugar
- 2/3 cup unbleached all purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1 cup canned pumpkin
- 1 egg
- 1/3 cup fat free milk
- 1/4 cup canola oil
- 1/2 cup golden raisins or sweetened dried cranberries
Preheat oven to 350 degrees. Spray a 9 by 5 inch nonstick loaf pan with no stick spray. In a large bowl, combine whole wheat flour, sugar, unbleached flour, baking powder, pumpkin pie spice and baking soda and mix well. Combine pumpkin, egg, milk and oil and mix well. Stir wet ingredients into dry ingredients just until moistened. Fold in raisins or cranberries. Spoon into prepared pan. Bake in preheated oven 60 to 65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool 15 minutes. Remove from pan and cool on wire rack.
Makes 12 servings. Per serving: 202 calories. Fat: 5.5 grams. Sodium: 133 milligrams. Fiber: 2.3 grams.
1 cup peeled diced tart apple can be substituted for the raisins.
Other Quick Tricks: Add canned pumpkin to pancake or waffle mix along with some pumpkin pie spice.
Tastes delicious with chicken or pork!
- 2 medium sweet potatoes (about 1 1/2 lbs.)
- 1/2 of a medium red pepper, slice and cut into 1 1/2 inch pieces
- 1/2 cup thinly sliced red onion
- 1 Tbsp. chopped parsley
- 1 recipe Light Citrus Vinaigrette (see index for recipe)
Peel potatoes and cut into 1 1/2 inch cubes. Place in a large saucepan. Cover with water. Bring to a boil over moderate heat and cook until just tender. Drain. Rinse with cold water. Place onions in a small bowl and cover with ice water. Let stand 15 minutes. Drain and pat dry. In a mixing bowl, combine sweet potatoes, peppers onions and Light Citrus Vinaigrette. Mix gently. Chill until serving.
Makes 4 servings. Per serving (including dressing): 149 calories. Fat: 4 grams. Sodium 87 milligrams. Fiber: 2.5 grams.
Serve with crusty bread or rolls, green salad and fresh fruit for dessert.
1 tsp. olive oil
1/2 cup chopped onion
3 medium carrots, peeled and sliced
2 stalks celery, sliced
1 (14 1/2 ounce) can diced tomatoes
2 cups cooked diced turkey
1 tsp. assorted dried herbs or poultry seasoning (not ground) for example, dried parsley, sage, tarragon and chives
1 cup frozen corn
1 cup frozen green beans
2 cups uncooked egg noodles
Place a large Dutch oven over medium heat. Add oil and tilt pan to coat. Add onion, carrot and celery and sweat vegetables over low heat for 15 minutes. Add turkey stock, tomatoes, turkey and poultry seasoning. Bring to a boil, reduce the heat to low and cook 20 minutes. Add corn and green beans and simmer 10 minutes. Add noodles and cook for 10 to 12 minutes or until noodles and vegetables are tender.
Makes 3 1/2 quarts or about 8 large servings. Per 1 3/4 cups serving: 173 calories. Fat: 3 grams. Sodium: 640 milligrams. Fiber: 2.9 grams.
More leftover ideas:
Creamed Turkey: Combine a can of light cream of mushroom soup, a little fat free milk, a small can of mushrooms, 2 Tbsp. pimientos, 1 cup of frozen peas and a cup of diced turkey. Heat gently and serve over cooked rice.
Turkey Chili: Use cooked diced turkey in place of ground beef in your favorite chili recipe.
Serve with a salad with orange slices and red onion and pudding for dessert.
1/2 of a (16 ounce) bag frozen mixed vegetables
2 cups chopped turkey
1 (10 1/2 ounce) can 98% fat free cream of mushroom soup
1 Tbsp. dry sherry (optional)
1/2 tsp. poultry seasoning (not ground)
1 (8 1/2 ounce) package corn muffin mix
1/3 cup fat free milk
Place vegetables in a 2 quart casserole with 3 Tbsp. of water. Cover and microwave on High for 3 1/2 minutes. Drain. Stir in turkey, soup, sherry, and seasoning. Cover and microwave on High 3 minutes or until heated through.
Preheat oven to 400 degrees. In a small bowl, combine corn muffin mix, egg and milk. Mix to blend, batter should be slightly lumpy. Pour corn muffin mixture over turkey mixture. Bake, uncovered, 20 to 25 minutes or until cornbread is lightly browned and a toothpick inserted in the center comes out clean.
Makes 5 servings. Per serving: 361 calories. Fat: 9 grams. Sodium: 548 milligrams. Fiber: 3.8 grams.
Other meats can be substituted in place of the turkey, for example ham or chicken. Substitute your favorite vegetables, too, such as broccoli, cauliflower and carrots. The pie can be topped with 3 cups of instant mashed potatoes (in place of the cornbread) prepared according to the package directions, for a quick Shepherd's Pie.
Stock can be made right after the holiday and frozen for later use. It will keep for up to 3 months.
1 turkey carcass
Water, to cover
1/2 of an onion, cut up
2 carrots, peeled and sliced
2 stalks celery (with leaves), sliced
2 Tbsp. instant chicken bouillon powder
2 tsp. assorted dried herbs or poultry seasoning (not ground) for example, dried parsley, sage, tarragon and chives
Break turkey carcass into pieces. Include leg, thigh and wing bones. Place in a stock pot or large Dutch oven. Add water, to cover, vegetables, bouillon and seasonings. Bring to a boil, reduce heat to low and simmer 2 1/2 to 3 hours. Remove from the heat. Cool 30 minutes. Remove bones and strain stock. Refrigerate stock several hours or overnight and skim off fat.
Makes approximately 12 cups. Per cup: 30 calories. Fat: Trace. Sodium: 440 milligrams. Fiber: 0 grams.
To reduce the sodium in this recipe, substitute low sodium chicken bouillon powder.