Cranberry Orange Relish

I'm passing along a perfect side dish for you Thanksgiving Dinner, Cranberry Orange Relish. Made with Cranberries, Sugar, Fresh Orange Juice, Ginger Root, Orange Zest, and Fresh Mint Leaves. The recipe comes from the Jennie - O Turkey website. This is just one of many side dish recipes that you can find at the Jennie - O site. So Enjoy and and Make the SWITCH in 2018!  https://www.jennieo.com/

Cranberry Orange Relish
This is a Gluten Free Recipe
Put an original spin on a Thanksgiving favorite with Cranberry Orange Relish! It adds a citrusy,

minty touch to a classic cranberry recipe. This zesty relish will heighten the flavor of all your Thanksgiving dishes!

INGREDIENTS
1 (12-ounce) package fresh or frozen, thawed cranberries
½ cup sugar
¼ cup fresh orange juice
1 tablespoon minced ginger root
2 teaspoons grated orange zest
¼ cup fresh mint leaves, coarsely chopped

DIRECTIONS
In medium saucepan combine cranberries, sugar, orange juice, gingerroot and orange zest. Bring mixture to a boil over medium heat; reduce heat to medium-low and simmer 8 to 10 minutes or until thickened. Let stand 5 minutes.
Stir in mint leaves. Cover and refrigerate until ready to use.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 100
Protein 1g
Carbohydrates 27g
Fiber 3g
Sugars 20g
Fat 0g
Cholesterol 0mg
Sodium 0mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1186-cranberry-orange-relish

Kitchen Hint of the Day!

Cranberries.........


They are often referred to as a "super food." Half a cup of cranberries contains only 25 calories. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, prevention of certain types of cancer, improved immune function, and decreased blood pressure.

"Meatless Monday" Recipe of the Week - Tamale Pie

This week's Meatless Monday Recipe is - Tamale Pie. It's a Vegetarian Tamale Pie! Another one of those Meatless Recipes that needs no meat! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:
Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed

1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:
1 - In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 - Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 - In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 - Spread batter over bean mixture and top with cheese.
5 - Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.

Makes 4 to 6 servings
https://www.cooksrecipes.com/mless/tamale_pie_recipe.html

It's Nuts I tell you..........ALL-NATURAL GIFT BASKET

This week from the nuts.com website (https://nuts.com/) its an ALL-NATURAL GIFT BASKET. The Basket contains; Perfect Vision Mix, Heart Healthy Mix, Juice-Infused Dried Cranberries, Antioxidant Mix, Raw Cashews, Raw Walnuts, Mesquite Pod Walnuts, Honey Vanilla Energy Squares and a jar of our Organic Peanut Butter. This is just one of many items that you can find at the Nuts site. You can find items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items may be purchased in small amounts or in bulk. Plus there's FREE shipping on orders over $59, see for details. So be sure to check the Nuts site out today. Now more on the ALL-NATURAL GIFT BASKET. Enjoy and Eat Healthy in 2018!  https://nuts.com/



ALL-NATURAL GIFT BASKET

Gift some of Mother Nature’s finest with our All-Natural Gift Basket. This ultra-healthy assortment of snack mixes makes the perfect gift for the earthy, health-conscious folks on your list. Presented in a charming woven basket. This gift weighs over four pounds.

The All-Natural Gift Basket Includes: Perfect Vision Mix, Heart Healthy Mix, Juice-Infused Dried Cranberries, Antioxidant Mix, Raw Cashews, Raw Walnuts, Mesquite Pod Walnuts, Honey Vanilla Energy Squares and a jar of our Organic Peanut Butter.
Ingredients
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Storage
Store at room temperature for up to 1 year.
https://nuts.com/gifts/baskets/natural.html



Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

Apple Turkey Sausage Dressing

And to go with the Apple Brined Whole Turkey is a Apple Turkey Sausage Dressing. This one is made using JENNIE-O® Lean Sweet Italian Turkey Sausage along with Leeks, Green Apples, Celery, Cranberries, and Seasonings. You find this recipe at the Jennie - O Turkey website along with all the other Delicious and Healthy recipes. Enjoy and Make the SWITCH!  https://www.jennieo.com/

Apple Turkey Sausage Dressing

INGREDIENTS

6 cups cubed white bread
8 ounces JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
2 tablespoons butter
2 leeks, sliced (white and pale green parts only)
1 tart green apple, peeled, cored, chopped
1 cup chopped celery with leaves
2 teaspoons poultry seasoning
½ cup dried cranberries
2 teaspoons chopped fresh rosemary
⅓ cup chopped fresh parsley
2 eggs, beaten or ½ cup egg substitute
¾ cup chicken broth

DIRECTIONS

1) Heat oven to 425°F. Arrange bread cubes on large baking sheet. Bake 12 minutes or until light golden brown, stirring occasionally.
2) In large skillet over medium-high heat, cook and crumble sausage 10 minutes. Always cook turkey to well-done, 165ºF as measured by a meat thermometer. Transfer cooked sausage to large bowl.
3) Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet. Cook 8 minutes or until leeks soften. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Mix eggs into dressing. Mix broth into dressing.
4) Heat oven to 350°F. Spoon dressing into 2-quart buttered baking dish. Cover. Bake 45 minutes. Uncover and bake 15 minutes longer or until top is golden brown.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories220
Protein10g
Carbohydrates31g
Fiber2g
Sugars4g
Fat6g
Cholesterol20mg
Sodium500mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/930-apple-turkey-sausage-dressing

Kitchen Hint of the Day!

Did you know that Cranberries..........


Half a cup of cranberries contains only 25 calories. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, prevention of certain types of cancer, improved immune function, and decreased blood pressure.

Kaffir Lime and Honey Cranberry Sauce FRIDAY

Here's the perfect Sauce to go with your Holiday Turkey, Kaffir Lime and Honey Cranberry Sauce. Cinnamon, Honey, Citrus, and Cranberry Sauce all combine to make one delicious sauce! The recipe is from the Jennie - O Turkey website. You can plan your entire Holiday menu with recipes off the Jennie - O site. Appetizers, Soup and Salads, Side Dishes, Sauces and Gravy, Roll and Bread recipes,  Turkey Recipes, and even Dessert recipes are all at the Jennie - O website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


Kaffir Lime and Honey Cranberry Sauce
Cinnamon, honey and citrus bring out the best in this cranberry sauce.

INGREDIENTS

2 oranges
2 lemons
2 limes
2 (12-ounce) bags fresh or frozen cranberries
2 cups honey
4 sprigs kaffir lime leaves
2 cinnamon sticks
DIRECTIONS

Remove peel from oranges, lemons and limes. Mince peel. Juice fruit. In large saucepan, combine cranberries, fruit juices, peel, honey, lime leaves and cinnamon sticks. Bring mixture to a boil. Reduce heat to medium. Cook 5 minutes. Remove from heat and cool to room temperature.
Store in refrigerator. Remove lime leaves and cinnamon sticks before serving.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 200
Protein 1g
Carbohydrates 53g
Fiber 2g
Sugars 49g
Fat 0g
Cholesterol 0mg
Sodium 0mg
Saturated Fat 0g

https://www.jennieo.com/recipes/896-kaffir-lime-and-honey-cranberry-sauce

Kitchen Hint of the Day!

All about the Cranberry........


Cranberry provides an astonishing array of phytonutrients. ... Cranberries are a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper and pantothenic acid.

Nutrition Facts
Cranberries
Amount Per 1 cup, whole (100 g)
Calories 46
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 2 mg 0%
Potassium 85 mg 2%
Total Carbohydrate 12 g 4%
Dietary fiber 4.6 g 18%
Sugar 4 g
Protein 0.4 g 0%

Diabetic Dish of the Week - Cranberry Apple Crisp

This week's Diabetic Dish of the Week is a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy!   http://diabeticgourmet.com/

Cranberry Apple Crisp

Ingredients

Filling:

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:

1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

1 - For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 - For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 - Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)

Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml

It's Nuts I tell you.......HARVEST TRAIL MIX

This week from the nuts.com website (https://nuts.com/) its HARVEST TRAIL MIX. Go ahead and have a snack, a healthy snack! The HARVEST TRAIL MIX contains whole almonds, pumpkin seeds, cranberries, jumbo flame raisins, cashews and colorful M&Ms®.Also it has five grams of protein and three grams of dietary fiber. You can find a nice assortment of not only Snacks at the Nuts site (https://nuts.com/) but also a large selection of NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, COFFEE and TEA, COOKING and BAKING, GIFTS, and more! You can purchase items in small amounts or in bulk. Plus there's Everyday Free Shipping, see for details. Now here's more on the HARVEST TRAIL MIX. Enjoy and Eat Healthy!





HARVEST TRAIL MIX
Our harvest trail mix is a satisfying way to fuel your next outdoor adventure. This mix has “modern harvest” staples such as whole almonds, pumpkin seeds, cranberries, jumbo flame raisins, cashews and colorful M&Ms®. One serving of harvest trail mix offers five grams of protein and three grams of dietary fiber.

Nutrition Facts

Serving size 40g (~1.4 oz.)

Amount per serving
Calories 201
Calories from Fat 106
%DV
Total Fat 12g 18%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 18mg 1%
Total Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 14g
Protein 5g

Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/snacks/trail-mix/harvest-mix.html


Order securely online or call us:

800-558-6887 or 908-523-033
https://nuts.com/

"Meatless Monday" Recipe of the Week - Tamale Pie

This week's "Meatless Monday" Recipe of the Week is Tamale Pie. As most recipes you can find this recipe on many sites with different versions, I went with one on the CooksRecipes website. Check the Cooks site out and all their great recipes! Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html



Tamale Pie

This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:

Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped

1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:

In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
Spread batter over bean mixture and top with cheese.
Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.
Makes 4 to 6 servings
http://www.cooksrecipes.com/mless/tamale_pie_recipe.html

Soup Special of the DAY! - Turkey Wild Rice Soup

This week's Soup Special of the Day is Turkey Wild Rice Soup. Its made with JENNIE-O® Extra Lean Ground Turkey Breast along with Onions, Carrots, Wild Rice, and Cranberries. This one warms the insides up by just saying the name, Turkey Wild Rice Soup. It's from the Jennie - O website which has a fantastic selection of healthy and delicious recipes. So Enjoy and Eat Healthy in 2017!  https://www.jennieo.com/


Turkey Wild Rice Soup

Is this the greatest soup of all time? If it isn’t, it’s definitely in the running. Carrots, cranberries, hearty wild rice and a creamy, savory broth form a brilliant, magical soup that’s under 300 calories per serving.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

1 cup chopped onion
½ cup chopped carrots
6 cups water
2 tablespoons HERB-OX® chicken flavored bouillon granules
½ cup uncooked wild rice, rinsed
½ cup dried cranberries
½ teaspoon poultry seasoning
½ teaspoon dried thyme leaves
¼ teaspoon freshly ground pepper
½ cup flour
2 cups milk
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in onion and carrots. Cook over medium-high heat 3 to 5 minutes or until vegetable are tender.
2) Stir in water, bouillon granules, wild rice, cranberries, poultry seasoning, thyme and pepper; bring to boil. Reduce heat. Cover and simmer 45 to 55 minutes or until rice is tender.
3) In small bowl place flour. Gradually add milk, stirring until smooth. Stir flour mixture into soup. Cook over medium heat until soup bubbles and thickens slightly.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories290
Protein29g
Carbohydrates40g
Fiber3g
Sugars15g
Fat2g
Cholesterol45mg
Sodium140mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/308-turkey-wild-rice-soup

Wild Rice and Cranberry Pilaf

With the upcoming Holidays in the not so distant future I thought I would pass along a perfect side dish for your Holiday Meal from the Jennie - O website, Wild Rice and Cranberry Pilaf. Wild Rice, Barley, and Cranberries provides the great flavor! At the Jennie - O website (http://www.jennieo.com/) not only can you find delicious and healthy Turkey Recipes but you can also find Recipes for Side Dishes, Salads, and Desserts. Enjoy and Make the SWITCH!

Wild Rice and Cranberry Pilaf

Wild rice and barley pair with cranberries and orange zest in this flavorful side dish.

INGREDIENTS

¾ cup wild rice
3 cups chicken broth
½ cup pearl barley (not quick cooking)
½ cup dried cranberries
2 teaspoons grated orange peel
salt and pepper, if desired
DIRECTIONS

1) Heat oven 350°F. In large saucepan, combine wild rice and broth. Bring to boiling, reduce heat. Cover. Simmer 15 minutes. Stir in barley and dried cranberries.
2) Spoon in 1½-quart casserole. Cover. Bake 1 hour or until rice is tender and liquid is absorbed, stirring once. Fluff with fork. Stir in orange peel and salt and pepper, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories170
Protein5g
Carbohydrates37g
Fiber4g
Sugars7g
Fat0.5g
Cholesterol0mg
Sodium470mg
Saturated Fat0g
http://www.jennieo.com/recipes/884-wild-rice-and-cranberry-pilaf

Warm Turkey Salad

Came across this recipe on the Jennie - O website along with the Soup, Warm Turkey Salad. Made with using JENNIE-O® Extra Lean Ground Turkey Breast. Too good not to share! Eat healthy and Make the SWITCH!   https://www.jennieo.com/



Warm Turkey Salad

INGREDIENTS

4 cups peeled, diced butternut squash

1 cup peeled, diced beet
1 red bell pepper, diced
3 tablespoons olive oil, divided
1 tablespoon maple syrup
salt and freshly ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 cups chopped kale
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
½ cup dried cranberries
¼ teaspoon salt
½ cup chopped walnuts, toasted

APPLE VINAIGRETTE
¼ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

DIRECTIONS

1) Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.
2) In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.
3) In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.
4) Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.
5) Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories340
Protein18g
Carbohydrates31g
Fiber6g
Sugars12g
Fat18g
Cholesterol30mg
Sodium170mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/916-warm-turkey-salad

Diabetic Dish of the Week - Curried Turkey and Apple Salad

This week's Diabetic Dish of the Week is Curried Turkey and Apple Salad. Fresh, delicious, and Diabetic Friendly recipe. It's from one of my favorite sites, the CooksRecipes website. Turkey, Apple, and Celery served on a bed of Salad Greens. You can find this one on the CooksRecipes website along with all their other delicious recipes! Enjoy. http://www.cooksrecipes.com/index.html


Curried Turkey and Apple Salad

Chunks of apple, celery and turkey are tossed with a creamy curry sauce and served on a bed of salad greens. Garnish with a light sprinkling of dried cranberries, cherries or chopped apricots.

Recipe Ingredients:

1 tablespoon canola oil
1 tablespoon curry powder

1/4 cup diced onion
2 tablespoons fresh lemon juice
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon salt (optional)
1/4 cup low-fat mayonnaise
2 stalks celery, thinly sliced
1 medium apple, cut into chunks
1 pound roasted turkey breast, chopped into bite size chunks
1/3 cup chopped dried apricots

Cooking Directions:

1 - Place oil, curry powder and onion in a small saucepan. Heat on medium high heat. Simmer 1 to 2 minutes or until onions are tender. Add lemon juice, Splenda® Granulated Sweetener and salt. Simmer over medium heat approx. 1 minute or until sauce begins to thicken. Remove from heat and cool.
2 - Add mayonnaise to cooled sauce. Stir well. Place prepared salad ingredients in a large bowl. Toss with dressing until evenly coated.
3 - Serve on salad greens. Garnish with a sprinkling of chopped apricots.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 270; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 95mg; Sodium: 380mg; Total Carbs: 20g; Dietary Fiber: 3g; Sugars: 14g; Protein: 35g.

http://www.cooksrecipes.com/diabetic/curried_turkey_and_apple_salad_recipe.html

Jennie - O Recipe of the Week - Warm Turkey Salad

This week's Jennie - O Recipe of the Week is a Warm Turkey Salad. This salad is loaded with nothing but healthy and delicious ingredients including; Butternut Squash, Beets, Red Bell Peppers, Kale, and JENNIE-O® Extra Lean Ground Turkey Breast. You can find this recipe on the Jennie - O website along with all the other fantastic recipes and tips, Enjoy!   http://www.jennieo.com/

Warm Turkey Salad

Ingredients
4 cups peeled, diced butternut squash

1 cup peeled, diced beet
1 red bell pepper, diced
3 tablespoons olive oil, divided
1 tablespoon maple syrup
salt and freshly ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 cups chopped kale
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
½ cup dried cranberries
¼ teaspoon salt
½ cup chopped walnuts, toasted
APPLE VINAIGRETTE
¼ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper


Directions
1 - Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.

2 - In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.

3 - In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.

4 - Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.

5 - Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.
* Always cook to an internal temperature of 165°F.

Nutritional Information

Calories 340 Fat 18g
Protein 18g Cholesterol 30mg
Carbohydrates 31g Sodium 170mg
Fiber 6g Saturated Fat 2.5g
Sugars 12g

http://www.jennieo.com/recipes/916-Warm-Turkey-Salad

Diabetic Dish of the Week - Cran-Orange Acorn Squash

For this week's Diabetic Dish of the Week - Cran-Orange Acorn Squash. It's only 130 calories and 26 net carbs per serving. The Acorn Squash is used as the bowl that all the ingredients will be served in. Enjoy!

Cran-Orange Acorn Squash

INGREDIENTS
3 small acorn or carnival squash, cut in half and seeded
5 tablespoons instant brown rice
3 tablespoons minced onion
3 tablespoons diced celery
3 tablespoons dried cranberries
Pinch ground or dried sage leaves
1 teaspoon butter, cut into bits
9 tablespoons orange juice
1/2 cup warm water

Directions
1 - Combine rice, onion, celery, cranberries, and sage in a small bowl. Stuff each squash halve with rice mixture; dot with butter. Pour 1 1/2 teaspoons orange juice into each squash over stuffing.
2 - Stand squash in slow cooker. Pour water into bottom of cooker. Cover, cook on low 2 1/2 hours or until squash are tender.
Tip
The skin of squash can defy even the sharpest knives. To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin.

Makes 6 servings

Nutrition
Serving Size 1/2 Squash with 1/2 cup stuffing
Calories 130, Total Fat 1g, Saturated Fat 0g, Protein 2g, Carbs 30g, Cholesterol 0mg, Fiber 4g, Sodium 10mg

Christmas Dishes - Cranberry Sauce

Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated

with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is sweetened.








Cranberry sauce was first offered to consumers in North America in 1912. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round.



The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.

Commercial cranberry sauce may be loose and uncondensed, or condensed or jellied and sweetened with various ingredients. The jellied form may be slipped out of a can onto a dish, and served sliced or intact for slicing at the table.

Cranberry sauce is often eaten in conjunction with turkey for Christmas in the United Kingdom or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.

Diabetic Dish of the Week - Pistachio Cranberry Scones

This week's Diabetic Dish of the Week is Pistachio Cranberry Scones. Just the name,  Pistachio Cranberry Scones, sets your taste buds watering. A perfect combo of Pistachios and Cranberries! You can find this recipe on the CooksRecipes website, while there check out the selection of all their healthy and delicious recipes.      http://www.cooksrecipes.com/index.html


Pistachio Cranberry Scones

Enjoy scones at breakfast or teatime with butter or jam.

Recipe Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter
1/3 cup Splenda® Granulated No Calorie Sweetener
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Cooking Directions:

1 - Preheat oven to 425°F (220°C). Spray a cookie sheet with vegetable cooking spray.
2 - Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
3 - Add Splenda® Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.
4 - Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
5 - Bake for 12 to 15 minutes or until lightly browned.
Makes 14 scones.

Nutritional Information Per Serving (1/14 of recipe; 1 scone): Calories: 190; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 230mg; Total Carbs: 26g; Dietary Fiber: 2g; Sugars: 4g; Protein: 4g.

http://www.cooksrecipes.com/diabetic/pistachio_cranberry_scones_recipe.html

Curried Quinoa Salad

Looking for a different side to along with your meal? Here's one that's a healthy one from the PBS web site, Curried Quinoa Salad. I left the link at the end of the post. Check out all their recipes while there.

Curried Quinoa Salad

Ingredients


170 grams red quinoa (~1 cup)
1 3/4 cups water
¼ cup plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon black pepper
25 grams flat-leaf parsley, minced
50 grams dried cranberries (~1/4 cup), roughly chopped
45 grams toasted pine nuts (~1/4 cup)
2 scallions, thinly sliced


Directions
Thoroughly rinse the quinoa in a wire strainer using your hand to agitate the quinoa to release all the saponin on the surface. Drain the quinoa well and transfer it to a pot.
Add the water and bring the pot to a boil. Turn down the heat to maintain a gentle simmer and cover with a lid. Cook for 15 minutes or until there’s no water left in the pan and the quinoa is tender.
Meanwhile, add the yogurt, olive oil, lemon juice, curry powder, salt and black pepper to a bowl and whisk to combine.
When the quinoa is cooked, transfer it to a bowl and add the yogurt dressing while the quinoa is still hot. Stir until all the dressing is absorbed and let the salad cool.
When the quinoa has cooled to room temperature, add the parsley, cranberries, pine nuts and scallions. Stir to combine and serve, or cover and refrigerate until you are ready to serve.


http://www.pbs.org/food/recipes/curried-quinoa-salad/