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Source: Better Homes and Gardens Diabetic Living, Thanksgiving Favorites 2006

Roast Herbed Turkey


Ingredients:


1 10-12 lb. turkey
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp olive oil
1 orange
2 tbsp snipped fresh sage
1 tbsp honey


Directions:


Preheat oven to 325 degrees. Rinse inside of turkey; pat dry. Season cavity with salt and pepper. Pull neck skin to back; fasten with skewer. Tuck ends of drumsticks under band of skin across tail. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up on rack in shallow roasting pan. Brush with oil. Cover loosely with foil. Roast for 2 3/4 to 3 hours (3 1/4 to 3 1/2 hours if stuffed) or until juices run clear (180 degrees) and center of stuffing (if using) is 165 degrees. During last 45 minutes of roasting, remove foil. Cut band of skin or string between drumsticks so thighs cook evenly. Remove turkey from oven. Meanwhile, halve and juice orange. In small bowl, combine orange juice, sage, and honey. Brush mixture over turkey. Cover turkey with foil; let stand for 15 minutes before carving. If desired, garnish with additional orange halves and sage leaves.


Makes 16 Servings:


Dietary Exchanges: 7 Very Lean Meat, 1 Fat


Carb Choices: 0


Nutrients Per Serving:
295 Calories
9 g Total Fat
3 g Saturated Fat
2 g Carbohydrate
48 g Protein
172 mg Cholesterol
165 mg Sodium
0 g Fiber


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Wild Rice Stuffing


Ingredients:


1/4 cup wild rice
1 3/4 cups water
1/4 c regular brown rice
1 tsp instant chicken bouillon granules
1/8 to 1/4 tsp ground sage or nutmeg
2 cups sliced fresh mushrooms
1/2 c sliced celery
1/3 c sliced green onion
1/4 c sliced almonds or pine nuts, toasted (optional)


Directions:


Rinse uncooked wild rice in strainer with cold water about 1 minute. In medium saucepan, combine wild rice, the water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in mushrooms, celery and green onion. Cover and simmer about 25 minutes more or just until vegetables are tender, stirring often. If desired, stir in almonds.


Makes 6 Servings.


Dietary Exchanges: 0.5 Starch, 1 Vegetable


Carb Choices: 1


Nutrients Per Serving:
66 Calories
1 g Total Fat
0 g Saturated Fat
13 g Carbohydrate
3 g Protein
0 mg Cholesterol
155 mg Sodium
1 g Fiber


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Cinnamon Baked Pumpkin


Ingredients:


1/4 c packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
3 lb baking pumpkin or winter squash (butternut or acorn, peeled, seeded, and cut into 2 1/2 to 3 inch pieces (each about 1/4 inch thick)
2 tbsp roasted peanut oil or cooking oil


Directions:


Preheat oven to 325 degrees. In small bowl, combine brown sugar, cinnamon and salt; set aside. In 3-quart rectangular baking dish, combine pumpkin and oil; toss gently to coat. Sprinkle with brown sugar mixture. Cover and bake for 40 minutes. Stir pumpkin mixture. Bake, uncovered, about 15 minutes more or until pumpkin is tender.


Makes 10 Servings.


Dietary Exchanges: 1 Starch, 0.5 Vegetable, 0.5 Fat


Carb Choices: 1


Nutrients Per Serving:
106 Calories
3 g Total Fat
0 g Saturated Fat
20 g Carbohydrate
1 g Protein
0 mg Cholesterol
169 mg Sodium
0 g Fiber


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Cranberry Phyllo Cheesecake


Ingredients:


1 c fresh cranberries
1/3 c snipped dried pitted plums
1/4 c sugar
2 tbsp orange juice
1 8-oz pkg reduced fat cream cheese (Neufchatel), softened
1/4 c sugar
1 egg
1 egg white
1 tsp vanilla
butter-flavor nonstick cooking spray
8 sheets (14 x 9-inch rectangles) frozen phyllo dough, thawed
2 tbsp toasted wheat germ


Directions:


Preheat oven to 350 degrees.


For Topping: In small saucepan, combine first four ingredients. Cook over medium heat for 5 to 8 minutes or until mixture is slightly thickened, stirring often.


For Filling: In large bowl, combine cream cheese and 1/4 cup sugar. Beat with electric mixer until smooth. Add egg, egg white, and vanilla. Beat on low speed just until combined.


For Crust: Coat 9-inch springform pan or tart pan with removable bottom with cooking spray. Unfold phyllo dough; remove one sheet. (As you work, cover remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat phyllo sheet with cooking spray. Top with second sheet. Press phyllo rectangles into pan, allowing ends to extend over edge of pan. Coat with cooking spray sprinkle with some of the wheat germ. Coat and layer two more sheets; place across phyllo in pan in crisscross fashion. Coat with cooking spray; sprinkle with more of the wheat germ. Repeat twice with remaining phyllo and wheat germ. Bake for 5 minutes.


Spoon filling into crust; add topping. Using knife, swirl slightly to marble. Bake for 20 to 25 minutes or until phyllo is lightly browned and filling is set. Cool in pan on wire rack for 1 hour. Cover and chill for 4 to 24 hours.


Makes 10 Servings.


Dietary Exchanges: 1.5 Other Carbohydrate, 1 Fat


Carb Choices: 1


Nutrients Per Serving:
154 Calories
6 g Total Fat
4 g Saturated Fat
20 g Carbohydrate
4 g Protein
38 mg Cholesterol
141 mg Sodium
1 g Fiber