Turkey Joes and Pressed Potatoes with a Apple Brown Betty for Dessert

Dinner Tonight: Turkey Joes and Pressed Potatoes with a Apple Brown Betty for Dessert



It was a Diabetic Friendly Comfort Food Dinner tonight! Thank you Food Network for the Pressed Potatoes and the Apple Brown Betty recipes. I'll leave the recipes for all three at the end of the post. The family had some friends over to celebrate my Dad's 90th Birthday so I made enough for all.

 I usually make the Chicken Joes but went with the Extra Lean Ground Turkey, even less calories and carbs than Ground Chicken. I topped some of the Joes with crumbled Bleu Cheese, some with a slice of Smoked Gouda and others no topping.  The Pressed Potatoes called for Red Potatoes but I used Golden Potatoes instead. It also called for fresh Basil, which I was out of so I used some dry Basil I had. The Brown Betty was a recipe from Ellie Krieger of the Food Network. The only thing I did different from the recipe is I used Splenda Brown Sugar and for the Butter I used I Can't Believe It's Not Butter (Stick). Serve the Brown Betty warm with a side of Breyer's Vanilla Carb Smart Ice cream. Everything turned out great and everyone loved it!  

Sloppy Chicken Joes

Ingredients

1 pkg. McCormick Sloppy Joe Seasoning Mix
1 lb. Lean Ground Turkey
1 can (6 oz.) Tomato Paste *
1¼ cups Water
Crumbled Bleu Cheese for topping
Healthy Life Whole Grain Sandwich Buns

Directions:

Brown Turkey in large skillet on medium-high heat. Drain fat.
STIR in Seasoning Mix, tomato paste and water.
BRING to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Serve on buns top Turkey with Crumbled Bleu Cheese.

* Substitution: Use 1 can (15 oz.) tomato sauce in place of tomato paste and water.


Pressed Potatoes

Rachael Ray
    * 6 Servings
Ingredients

    * 2 lbs. baby red potatoes
    * 3/4 cup EVOO
    * Salt and pepper
    * 1/2 cup fresh basil
    * 1 clove garlic

Directions:

   1.   Boil potatoes until fork-tender. Drain; toss with 1/4 cup EVOO, salt and pepper. Press 1/4 inch thick with a drinking glass. Bake on lined baking sheets at 400° until crisp, 25 minutes. Puree basil, garlic and 1/2 cup EVOO; drizzle over potatoes.


Apple Brown Betty

Ellie Krieger

Ingredients

    * 5 large Golden Delicious apples (about 2 pounds), peeled and thinly sliced
    * 1 cup apple cider
    * 3 tablespoons brown sugar, divided
    * 1 teaspoon vanilla extract
    * 1 teaspoon ground cinnamon, divided
    * 2 tablespoons butter, divided
    * 3 slices whole-wheat bread (1-ounce each) crusts included (to make about 2 1/4 cups crumbs)
    * 3 tablespoons chopped walnuts

Directions

Preheat the oven to 350 degrees F.

Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate.

Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned.

    * Per Serving

Calories 230; Total Fat 7 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 2 g) ; Protein 3 g; Carb 42 g; Fiber 6 g; Cholesterol 10 mg; Sodium 75 mg

Excellent source of: Fiber and Manganese

Good source of: Vitamin C