Recipes: Third Turkey Meal

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november 98

Third Turkey Meal

Turkey and Sweet Potato Patties over Baby Greens with fresh Fruit Salsa

(makes 4 servings)

Turkey and Sweet Potato Patties:
	refrigerated butter-flavored cooking spray
1	small onion, 4 ounces(120 g), finely chopped
1	cup (200 g) mashed cooked sweet potatoes
1 1/2	cups (234 g) minced cooked turkey
1/4	cup (60 ml) egg substitute
1	teaspoon (5 ml) grated orange rind
1/4	cup (113 g ) walnuts, finely chopped
6	cups (330 g) mixed baby greens
Fresh Fruit Salsa:
1	navel orange, 8 ounces (240 g), peeled, segmented, and chopped, plus any juice from orange
1	Granny Smith apple, 8 ounces( 240 g), cored and chopped fine
1	scallion, white part and 2 inches (5 cm) green, chopped
4	ounces (120 g) red bell pepper, minced
2	jalapeño chile peppers, seeded and minced
1 1/2	tablespoons (20.5 ml )fresh lemon juice
3	tablespoons (45 ml) olive oil
1/2	teaspoon (2.5 ml) salt (optional)
1	packet sugar substitute

Lightly coat a large nonstick saute pan with cooking spray; add the onions and cook for 8 minutes, stirring occasionally, until they begin to color and are reduced by a third.
In a large bowl place the mashed sweet potatoes, cooked onion, turkey, egg substitute, and orange rind. Mix well.
Place the chopped walnuts on a sheet of waxed paper. Form the potato-turkey mixture into 8 small patties and lightly coat with walnuts (the nuts will not totally cover the patty surfaces). Place patties on a waxed paper-lined baking sheet; cover with foil and refrigerate at least 3 hours. Wash and chill the greens.
While the patties are chilling, combine the chopped orange and any residual juice, apple, scallion, red pepper, jalapeños, lemon juice, olive oil, salt (if using), and sugar substitute. Stir to combine and set aside.
Just before serving, lightly coat a nonstick skillet with cooking spray. Saute the patties over medium-high heat, turning once, until the walnuts begin to brown and the patties are cooked through.
To serve, divide the greens between 4 plates. Place 2 patties on top of each and top with 1/4 cup (60 ml) of the salsa. Pass the remaining salsa in a small serving bowl.

Per serving:	411 calories (39% calories from fat), 22 g protein, 18 g total fat (2.8 g saturated fat), 43 g carbohydrate, 8 g dietary fiber, 40 mg cholesterol, 98 mg sodium
Diabetic exchanges:	2 lean protein, 3 carbohydrate (1 1/2 bread/starch, 1 fruit, 1 vegetable), 2 fat

Warm Grapefruit and Orange with Sherry Sauce

(makes 4 servings)

1/2	tablespoon (7.5 ml) grated grapefruit zest
1/2	tablespoon (7.5 ml) grated orange zest
2	large ruby grapefruits, about 10 ounces (300 g) each
2	large navel oranges, about 8 ounces (240 g) each
1/4	cup (60 ml) dry sherry or unsweetened grapefruit juice
1	tablespoon (6 g) sliced almonds

Before you start, remove the zest from the grapefruits and oranges, using a zester or hand-held grater. Set aside.
Working over a large bowl, remove rind and white pith from the grapefruits and oranges. Section fruits carefully, cutting between membranes so sections come out whole. Place sections in a microwave-safe baking dish. Reserve juice.
In a small saucepan, combine sherry, reserved juice, and reserved zest. Simmer until reduced by half. Set aside.
Microwave citrus sections on HIGH for 1 to 1 1/2 minutes, until heated through. Carefully toss with sherry sauce.
Pile the sections and sauce into 4 stemmed dessert glasses and sprinkle with the almonds.

Per serving:	93 calories (8% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 19 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 2 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (fruit)

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