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Halloween Fall Soups to Warm the Soul Thanksgiving Main Dish Thanksgiving Sides Thanksgiving Desserts Turkey Leftovers Football Season Snacks 1 8 16 25 32 39 46
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Halloween
Halloween
Easy Caramel Popcorn Spooky Eyeball Tacos Dinner in a Pumpkin Coffin Canaps with Red Pepper, Goat Cheese, and Black-Olive Spread Ghost Kiss Cookies Pumpkin Cracker Snacks Roasted Pumpkin Seeds Spooky Spider Crackers Hot Spiced Witches Brew No-Sugar Sugar Cookies 2 2 3 4 4 5 5 6 6 7
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Nutrition Facts
Servings Calories Total Fat Carbohydrates Cholesterol Sodium Fiber Protein Sugars 10 53 1g 11 g 1 mg 59 mg 1g 1g 6g
Nutrition Facts
Servings 12 Calories 167 Carbohydrates 10g Fat 11g Protein 8g
Directions: 1. Mix ground beef and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan. 2. Bake at 350F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball, salsa and other desired ingredients. Top with 2 meatballs dipped in sour cream. 3. Garnish with olives or bell peppers to make eyeballs.
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Nutrition Facts
Servings Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Sugar Protein 6 451 25g 9g 101mg 710mg 25g 2g n/a 31g
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Halloween Coffin Canaps with Red Pepper, Goat Cheese, and Black-Olive Spread
Ingredients: 8 slices of thin-sliced dense German-style rye or pumpernickel bread 3 ounces fresh milk goat cheese 1/4 cup black olive or tapenade spread 1 15-ounce jar roasted red peppers Directions: 1. You will need a coffin cookie cutter. To make shape without cookie cutters, cut sandwich is half crosswise and cut each half into 3 pieces with cut at a slight angle. Cut corners from top of each piece to create a coffin shape. 2. Spread half of bread slices with goat cheese and half with black olive or tapenade spread. 3. Drain roasted red peppers and pat dry. Arrange peppers on top of goat cheese, cutting them to make a uniform layer. Invert bread spread with olive over red peppers to make sandwiches. 4. Cut out 6 coffins from each sandwich with coffin cutter and arrange on a serving tray. Cut out enough thin 2-inch strips and 1.5-inch strips from remaining red peppers to form a cross on each coffin and lay strips on coffins.
Nutrition Facts
Servings Calories Calories from fat Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Fiber Protein 1g 24 32 9 1g 0g 2mg 257mg 3g 0g
2 egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/8 teaspoon cider vinegar 1/2 cup sugar Orange food coloring, optional 1-1/2 teaspoons miniature semisweet chocolate chips
Nutrition Facts
Servings Trace of fat Cholesterol Sodium Carbohydrate Calories 15
Directions: 1. Put egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes.
2. Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes. 3. Bake at 250 for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container.
2011 Alliance Health Networks | www.diabeticconnect.com Page 4
Nutrition Facts
Servings Calories Protein Carbohydrate Fat Fiber Sodium 5 96 8g 6g 5g 1g 250mg
Nutrition Facts
Servings Calories Saturated fat Cholesterol Sodium Carbohydrate Fiber Protein
1. Preheat oven to 350F. 2. Rinse the pumpkin seeds well, removing any pumpkin rind. 3. Generously coat a large roasting pan or jellyroll pan with nonstick cooking spray. Spread the seeds on the pan in a single layer. Lightly coat the top of the seeds with nonstick cooking spray. 4. Bake for 1 to 1-1/2 hours. If desired, after the seeds have baked 45 minutes, select from chili powder, curry powder, cinnamon and sugar mixture or other seasonings to flavor.
Fat 6g
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Nutrition Facts
Servings Calories Protein Carbohydrates Fiber Total fat Sodium 12 50 2g 5g 1g 3g (1g sat, 1g mono) 72mg
1 cup (208 g) dried sugar-free orange-flavored breakfast drink mix 1/2 cup (12 g) sugar-free iced tea mix 1/4 cup (52 g) sugar-free lemonade-flavored drink mix 1/2 teaspoon (2.5 ml) ground cinnamon 1 tablespoon (15 ml) whole cloves 1 continuous spiral peel of 1 orange 1 continuous spiral peel of 1 lemon 2 gallons (7.5 l) water 2-inch (5 cm) cinnamon sticks for swizzles
Nutrition Facts
Servings Serving size: Calories Protein Fat Carbohydrate Fiber Cholesterol
Directions: 1. In a large pot, slowly bring all ingredients except cinnamon sticks to a boil. Stir and reduce heat to a low simmer. Serve hot in cups with cinnamon stick swizzles.
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Nutrition Facts
Serves: Calories Calories from Fat Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Sugars Protein 48 60 30 3g 2g 10mg 30mg 7g 0g 1g 1g
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Soups
Soups
Broccoli Soup Tuscan Spinach, Bean and Sausage Soup Mushroom Soup with Garlic and Leeks Chicken and White Bean Soup Low-Fat Potato Soup Zucchini Soup with Herbed Cream Yucatan Lemon Soup Greek Lemon Rice Soup Pumpkin Soup Broccoli, Cannellini Bean and Cheddar Soup 9 9 10 11 11 12 13 14 14 15
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Nutrition Facts
Servings Calories Total fat Cholesterol Carbohydrates Protein Fiber Sodium 2 99 3g 0mg 13g 9g 6g 150mg
Nutrition Facts
Servings Calories Added Sugars Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 4 137 0g 19g 15mg 7g 4g 0g 588mg 14g 1g 778mg 1 starch 1 lean meat 1 vegetable
1 clove garlic, minced 8 ounces frozen cut-leaf spinach 1/4 teaspoon dried marjoram Salt & freshly ground pepper, to taste 2 tablespoons freshly grated Parmesan cheese Directions: 1. Bring sausage and 1/4 inch water to a simmer in a small skillet over medium heat. Cook, uncovered, until water evaporates, 5 to 10 minutes. Continue to cook until the sausage is browned on all sides, about 4 minutes more. Transfer to a cutting board; when cool enough to handle, cut into 1/2inch pieces. 2. Combine the sausage, beans, broth, garlic, spinach and marjoram in a medium saucepan. Cover and cook over medium heat for 10 minutes. Season with salt and pepper. Stir in cheese just before serving.
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Nutrition Facts
Servings 6 Calories 58.4 Total Carbohydrate Dietary Fiber Total Fat Saturated Fat Unsaturated Fat 6.4g 1.1g 2.9g 0.4g 2.5g
Sugars 1.8g
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Nutrition Facts
Calories Added Sugars Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 172 0g 10g 54mg 3g 4g 2g 389mg 24g 1g 350mg 1 starch 3 lean meat
Nutrition Facts
Servings Sodium Cholesterol Carbohydrate 5 274 mg 9 mg 26 g Calories 178
Directions: 1. In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. Combine cornstarch and 1/4 cup evaporated milk until smooth. Stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cheese until melted
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Nutrition Facts
Servings Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Protein Vitamin A Vitamin C Calcium Iron 6 124 9g 3g 8mg 495mg 10g 2g 3g 15%DV 21%DV 7%DV 6%DV
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Nutrition Facts
Servings Calories Added Sugars Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 4 99 0g 3g 143mg 0g 1g 0g 354mg 19g 0g 1488mg 4 lean meat
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Nutrition Facts
Servings Calories Added Sugars Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 4 163 0g 19g 0mg 0g 6g 3g 395mg 9g 1g 559mg 1 starch 1 medium-fat meat 1/2 fat (mono)
Pumpkin Soup
Ingredients: 3/4 cup water 1 small onion, chopped 1 can (8 ounces) pumpkin puree 1 cup unsalted vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup fat-free milk 1/8 teaspoon freshly ground black pepper 1 green onion, green top only, chopped
Nutrition Facts
Servings 4 Calories Cholesterol Protein Sodium Carbohydrate Fiber Total fat Potassium Saturated fat Calcium Monounsaturated fat 72 1mg 3g 241mg 12g 2g 1g 199mg 1g 78mg 1g
Directions: 1. In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. 2. Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Dont boil. 3. Ladle into bowls and garnish with black pepper and green onion tops. Serve immediately.
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Ingredients: 1 14-ounce can reduced-sodium chicken broth, or vegetable broth 1 cup water 1 pound broccoli crowns, trimmed and chopped (about 6 cups) 1 14-ounce can cannellini beans, rinsed (see tip) 1/4 teaspoon salt 1/4 teaspoon ground white pepper 1 cup shredded extra-sharp Cheddar cheese Directions: 1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute. 2. Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Nutrition Facts
Servings Calories Added Sugars Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 6 152 0g 15g 20mg 6g 7g 0g 491mg 11g 4g 558mg 1 starch 1 vegetable 1 1/2 lean meat
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Thanksgiving Main Dish Southern Roast Turkey with Bourbon Peach Glaze
Ingredients: 1 15-pound whole turkey, fresh or frozen (thawed) 1-1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup peach preserves 2 tablespoons bourbon 2 teaspoons Angostura bitters 5 pickled peaches for garnish Directions: 1. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. 2. Sprinkle salt and pepper in the cavities of the bird. 3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position. 4. Place turkey, breast side up, on a rack in a large shallow roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone. 5. Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours. Baste with the pan juices. 6. Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and bitters. Cook until preserves are melted. 7. During the last 30 minutes of roasting time, baste the bird with the bourbon peach glaze. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast. 8. Remove turkey from the oven and allow to sit for 15-20 minutes before carving. 9. Place on a warm large platter and garnish with pickled peaches.
Nutrition Facts
Servings Calories Protein Sodium Cholesterol Fat Carbohydrates 22 355 45g 258mg 132mg 16g 5g
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Nutrition Facts
Servings 6 Calories 368 Total Fat 15g Protein 45g Carbohydrates 11g Sodium 999mg Cholesterol 115mg
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Nutrition Facts
Servings Calories Fat Protein Carbohydrates Sodium Cholesterol 15 443 2g 89g 10g 934mg 225mg
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Nutrition Facts
Servings Calories Total Carbohydrate Dietary Fiber Sugars Total Fat Saturated Fat Unsaturated Fat Potassium Protein Sodium 13 29.8 1g 0.2g 0.1g 1.7g 0.3g 1.4g 413mg 2g 5.6m
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Nutrition Facts
Calories Total Fat Protein Carbohydrates Cholesterol Sodium Dietary Fiber Exchanges 220 (26% from fat) 6g 28 g 12 g 68 mg 223 mg 1g 1 starch 3 meat
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Nutrition Facts
Servings Calories Fat Saturated fat Cholesterol Sodium Carbohydrate Sugar Fiber Protein 24 400 23g 7g 166mg 667mg 3g 3g 0g 41g
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Nutrition Facts
Servings Calories Fat Cholesterol Sodium Carbohydrate Protein 24 512 24g (8g saturated fat) 230mg 375mg 2g 67g
Fiber Trace
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Nutrition Facts
Calories Fat total Fiber Carbohydrates Sodium Cholesterol Protein 323 16g 1g 5g 439mg 105mg 39g
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Thanksgiving Sides
Thanksgiving Sides:
Basic Turkey Gravy Green Beans with Poppy Seed Dressing Creamy Mashed Cauliflower Candied Yams Low-Carb Stuffing Rustic Mashed Potatoes with Olive Oil and Garlic Low-fat Green Bean Casserole Sage and Onion Stuffing 26 27 28 28 29 30 30 31
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Nutrition Facts
Servings Serving Size Calories Protein Sodium Cholesterol Fat Carbohydrates 14 1/4 cup 47 1g 193mg 4mg 3g 4g
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Nutrition Facts
Servings Calories Carbohydrates Added Sugars Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 4 113 11g 1g 0mg 4g 8g 5g 185mg 2g 1g 104mg 1 1/2 vegetable 1 1/2 fat (mono)
If preparing ahead of time: Cover and refrigerate the dressing (step 1) for up to 2 days.
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Nutrition Facts
Servings Calories Fat Cholesterol Carbohydrates Protein Fiber Sodium Potassium Exchanges 4 107 7g 3mg 10g 5g 4g 339mg 288mg 2 vegetable 1 1/2 fat
Candied Yams
Ingredients: 6 medium yams, boiled in skin until tender (about 20-30 minutes) 1/3 cup raisins 3 Tbsp brown sugar 3 Tbsp sugar substitute 2 tsp cinnamon 1/2 tsp nutmeg Ground cloves to taste 1/3 cup low-calorie margarine 1 cup cold water
Nutrition Facts
Servings Calories Protein Sodium Fat Carbohydrates Exchanges 10 81 1g 63mg 3g 14g 1 starch
Directions: 1. Preheat the oven to 350 degrees F. Cool yams, peel, and slice lengthwise. Place the yam slices in a covered baking dish. Sprinkle the raisins over the yams. 2. In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water. 3. Cover the baking dish and bake for 30 minutes. Remove the cover, and then bake another 15-20 minutes.
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Nutrition Facts
Servings Carbohydrate Fiber Protein Calories 12 5g 4g 9g 244
Directions: 1. Make low-carb stuffing bread, or use about 1 - 1 lb loaf of low-carb bread. Different types of bread will bring different results, so you may have to adjust the amount of liquid, seasonings, etc. The nutritional information below is based on using homemade stuffing bread. In any case, allow the bread to dry out for awhile, either on the counter on in a low oven. It doesnt have to be totally dry, just kind of stale-level dry. 2. Saut onion, celery, and pepper until soft. Add parsley and cook for a minute or so, until wilted. Add seasonings. Include about a tablespoon of Better Than Bouillon Soup Base at this point. 3. Mix together the vegetables and the bread. Add a cup of broth or water, stir, and taste. Adjust seasoning and moisture. If youre going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking. You can eat it just as it is, but if you bake it, the flavors will come together better. Adding egg will make it come together in more of a melded together form. You can add 1 to 3 eggs depending on how melded you like it. Mix well and bake at 350 F. for about half an hour, or until browned on top.
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Thanksgiving Sides Rustic Mashed Potatoes with Olive Oil & Garlic
Ingredients: 2 lbs. peeled and halved russet potatoes 14 peeled, whole garlic cloves 1/4 cup olive oil 1/3 cup grated fresh Parmesan cheese salt and fresh-ground black pepper to taste Directions: 1. Bring a large pot of salted water to a boil. Add the potatoes and garlic, and bring again to a boil. Lower the heat, cover, and simmer on low for about 25 to 35 minutes, or until the potatoes are very tender. 2. Drain potatoes, saving 1/2 cup of the cooking liquid. Add the potatoes back to the pot. Place a dish towel over the pan, and replace the cover. Let the potatoes dry steam for 5 minutes. 3. Slowly add the cooking liquid to the potatoes, mashing well. Add the olive oil, and continue to mash the potatoes to the desired consistency. Add in the Parmesan cheese, salt, and pepper.
Nutrition Facts
Servings Calories Calories from Fat Total Fat Saturated Fat Trans Fat Cholesterol Sodium Dietary Fiber Sugars Protein 3 g Total Carbohydrate 16g 1g 1g 10 125 55 6g 1.3g 0g 5mg 30mg (without added salt)
Nutrition Facts
Servings Calories Total Carbohydrate Dietary Fiber Sugars Total Fat Saturated Fat Unsaturated Fat Potassium Protein Sodium 6 98.3 13.3g 2.2g 3g 3.6g 1.4g 2.2g 108.6mg 3.1g 439.1mg
Directions: 1. Preheat oven to 350 degrees F. 2. Combine soup, sour cream, and milk in a casserole dish; add green beans and combine.
3. Bake 45 minutes or until casserole is bubbly. During the last 5 minutes, top casserole with fried onions.
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Nutrition Facts
Serving Size Calories Fat Carbohydrate Protein 2 tablespoons 50 2g 4g (of which 0.3g is fiber) 2g
Thanksgiving Desserts
Thanksgiving Desserts:
Spicy Pumpkin Pie Pumpkin Polka Dot Cookies Crustless Pumpkin Pie Pumpkin Parfait Pumpkin Carrot Swirl Bars Coconut Pie Apple Pie Crustless Lemon Cream Pie 33 33 34 35 36 37 37 38
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Nutrition Facts
Servings 1/8 pie with 2 tbsp light vanilla ice cream Calories Carbohydrate Protein Fat Fiber 173 20g 5g 9g 1g 8
Pumpkin Parfait
Ingredients: 1 cup pumpkin puree 1 (1 ounce) package instant sugar-free vanilla pudding mix 1 teaspoon pumpkin pie spice 1 cup evaporated skim milk 1 cup skim milk
Nutrition Facts
Servings Calories Fat Cholesterol Sodium Carbohydrates Dietary Fiber Protein 6 72 .3g 3mg 265mg 12.7g .6g 5g
Directions: 1. In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.
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Nutrition Facts
Servings: Calories: Protein: Sodium: Cholesterol: Fat: Carbohydrates: Exchanges: 4 dozen cookies 57 1g 51mg 9mg 3g 7g 1/2 starch 1/2 fat
Directions: 1. Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
2. Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack. 3. Store in airtight containers at room temperature.
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Nutrition Facts
Servings Calories Fat Cholesterol Sodium Potassium Carbohydrates Fiber Protein 8 35 0.2g 0mg 178mg 255mg 6.5g (0.8g Sugar) 0.5g 2.7g
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Nutrition Facts
Servings Total Fat Saturated Fat Cholesterol Sodium Carbohydrates Dietary Fiber Sugars Protein 24 2g 1g 15mg 75mg 13g 1g 8g 1g
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Nutrition Facts
Servings Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Sugars Protein 8 183 (Calories from Fat 97) 10.8g 4.5g 0mg 173mg 21.0g 1.4g 12.1g 1.6g
Apple Pie
Ingredients:
10 71.2 18.2g .415g 2.23g .377g .047mg
2 pie crusts 8 cooking apples, peeled, cored and sliced 1 Tablespoon lemon juice 2 Tablespoons flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ginger
Nutrition Facts
Servings Calories Carbohydrate Fat Fiber Protein Sodium
Directions: 1. Preheat oven to 350 degrees. 2. In a large bowl place the peeled, cored and sliced apples. Add lemon juice, flour, cinnamon nutmeg and ginger. Mix well. 3. Roll out the pie crust. Place the pie crust in a 9 pie pan. Add the apple mixture. Roll out another pie crust and place on top of apple mixture. Slice to release steam. Flute edges. 4. Bake 40 minutes. Can be served warm or when cooled.
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Nutrition Facts
Servings Calories Calories from fat Total fat Saturated fat Cholesterol Sodium Total carbohydrate Dietary fiber Sugars Protein 12 32 12 1g 1.3g 0mg 40mg 3g 0g 1g 1g
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Turkey Leftovers
Turkey Leftovers:
Sweet Potato-Turkey Hash Turkey Cutlets with Peas and Spring Onions Turkey Casserole Turkey Picatta Leftover Turkey Rice Soup Turkey Broccoli Casserole Waldorf Turkey Sandwiches 40 41 42 43 44 44 45
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Nutrition Facts
Servings Calories Added Sugars Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium 6 214 0g 14g 56mg 2g 7g 3g 475mg 23g 2g 262mg
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Nutrition Facts
Servings Calories Added Sugars Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 4 313 0g 23g 45mg 3g 8g 5g 223mg 34g 1g 571mg 1 starch 1 vegetable 4 lean meat 1 fat
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Nutrition Facts
Serving Size Calories Total Carbohydrate Dietary Fiber Sugars Total Fat Saturated Fat Unsaturated Fat Potassium Protein Sodium 1 cup 111.2 13.3g 2.8g 2.8g 2.2g 0.4g 1.8g 540.9mg 10g 484.9mg
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Nutrition Facts
Servings Calories Carbohydrates Cholesterol Dietary Fiber Fat Monounsaturated Fat Potassium Protein Saturated Fat Sodium Exchanges 4 206 10g 50mg 1g 5g 2g 69mg 30g 2g 483mg 1/2 starch 4 lean meat 1 fat
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Nutrition Facts
Servings Protein Fat Carbohydrate 4 11g 2g 16g
Nutrition Facts
Servings Calories Protein Total Fat Carbohydrate Fiber Calcium Iron Sodium Cholesterol 6 200 14g 13g 7g 2g 118mg 2mg 343mg 51mg
Directions: 1. Heat oven to 375F 2. Cook broccoli according to package directions. Layer in a 12 x 8-inch baking dish. Spread turkey evenly on top. 3. Combine soup with cream, mix until smooth, and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving.
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Nutrition Facts
Servings Calories Sodium Cholesterol Carbohydrate Protein Fat Fiber 4 127 114mg 26mg 9g 12g 5g 1g
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Nutrition Facts
Servings Calories Carbohydrates Protein 24 67 1g 3g
Buffalo Wings
Ingredients: 12 chicken wing drummettes 2 Tbsp melted diet margarine 2 Tbsp bottled hot sauce (your choice of brand) 1 & 1/2 Tbsp red wine vinegar
Directions:
Nutrition Facts
Servings Calories Cholesterol Sodium Carbohydrate Protein Fat Fiber 3 178 68mg 13g 1g 26g 8g Trace
1. Cut wings into 2 pieces at the joint. Remove and discard tips. 2. Broil chicken 20 to 25 minutes. 3. Combine butter, hot sauce, and vinegar in saucepan. Add chicken. Toss to coat evenly.
4. Options: You can serve with your choice of sauce, ranch, honey mustard, sweet & sour, etc.
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Nutrition Facts
Servings Calories Carbohydrate Sugars Saturated fat Total fat 10 128 15g 1g 1g 7g
1 (8 ounce) package low-fat cream cheese, softened 3 tablespoons milk 1 cup shredded zucchini 3 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1/8 teaspoon salt
Nutrition Facts
Servings Calories Total Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Protein
Directions: 1. Shred zucchini and drain till excess moisture is gone. In a medium bowl, mix cream cheese and milk until well blended. Mix in the zucchini, chives, parsley, and salt. Add a few drops more of milk if needed. Chill in the refrigerator approximately 1 hour before serving.
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Nutrition Facts
Servings Calories Total fat Saturated fat Cholesterol Sodium Carbohydrate Dietary fiber Sugars Protein 12 50 2.5g 1.5g 15mg 350mg 4g 1g 2g 5g
Orange Hummus
Ingredients: 1/4 cup chopped parsley 2 tbsp fresh chopped onion 1 medium garlic cloves 1/4 cup orange juice 2 tbsp tahini (sesame seed paste) 2 tbsp rice vinegar 2 tsp low sodium soy sauce 1 tsp Dijon mustard 1/4 tsp salt 1/4 tsp ground ginger 1/4 tsp ground coriander 1/4 tsp ground turmeric 1/4 tsp ground cumin 1/4 tsp paprika 15 oz can unsalted chickpeas or garbanzo beans, drained
Nutrition Facts
Servings Calories Total Carbohydrate Dietary Fiber Sugars Total Fat Saturated Fat Unsaturated Fat Potassium Protein Sodium 24 28.3 3.9g 0.8g 0.4g 0.8g 0.1g 0.7g 50mg 1.3g 47.7mg
Directions: 1. Using a food processor or blender, pulse parsley, onion, and garlic until finely chopped.
2. Blend in orange juice, tahini, vinegar, soy sauce, mustard, salt, ginger, coriander, turmeric, cumin, paprika, and chickpeas.
Nutrition Facts
Servings 8 160 6g 2.5g 0g 45mg 380mg 13g 0g 14g Calories Total Fat Saturated Fat Trans Fat Cholesterol Sodium Carbohydrate Dietary Fiber Protein
Directions: 1. Heat oven to 425F. Line cookie sheet with foil; spray foil with cooking spray. 2. In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce (let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with breadcrumb mixture. Place on cookie sheet. 3. Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.
4. These can be served with celery and a ranch dressing but the ranch dressing is not calculated into the nutritional info.
Nutrition Facts
Servings Calories Fat Cholesterol Sodium Carbohydrate Dietary Fiber Sugars Protein 20 44 1g 4mg 86mg 5g 1g 1g 3g
Directions: 1. In a 1-quart microwave-safe casserole, mash the beans with a fork. Stir in the salsa, chili powder, cumin, and salt (if desired). Stir to mix well. Stir in the cheese. Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives. Serve warm with fat-free tortilla chips. Cover and refrigerate leftovers, which will keep 3 to 4 days.
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