«*» RUKHSANA«*» Today's Recipes:

 

 

Today's Recipes:

 

 

 

 

 

 

 

 

 

 

Diabetic Delight...
 SMOKY CHEESE DIP
Source: "The Diabetes Food and Nutrition Bible"

  1 cup fat-free cream cheese
  1 cup fat-free sour cream
  1/2 cup fat-free mayonnaise
  1/2 cup reduced-fat shredded Cheddar cheese
  1/2 cup cooked crumbled low-fat turkey sausage
  1 teaspoon Worcestershire sauce
  1/2 teaspoon liquid smoke flavoring
  2 cloves garlic, minced

In a food processor, combine the cream cheese,
sour cream, and mayonnaise. Process until smooth.
Fold in by hand the remaining ingredients. Serve
with crackers or pita bread.

Yield: 16 servings (2 tablespoons per serving)

Nutritional Information Per Serving (2 tablespoons):
Calories: 50, Fat: 1 g, Cholesterol: 7 mg, Sodium: 224 mg,
Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 5 g
Diabetic Exchanges: 1/2 Carbohydrate
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Low / No Fat:
 TILAPIA WITH WARM TOMATO SALSA
Fishy Stuff Alert:
Source: Dana Jacobi, author of "12 Best Foods" Cookbook.

  1 Tbsp. extra virgin olive oil
  3/4 cup chopped onion
  1 large garlic clove, finely chopped
  1 1/2 lbs. beefsteak-style tomatoes, peeled,
   seeded and chopped (see note)
  4 oil-cured or Greek olives, pitted and cut in thin strips
  1 Tbsp. small capers, rinsed and drained
  Salt and ground pepper
  1 1/4 lbs. tilapia filets
  Olive oil cooking spray

In medium skillet, heat oil over medium-high heat.
Add onions and cook for 1 minute. Add garlic and cook
until onions are translucent, 4 minutes, stirring often.
Add tomatoes and cook until they release liquid and are
slightly soft but still holding their shape, about
4 minutes, stirring occasionally. Mix in olives and capers.
Season salsa to taste with pepper.
Set salsa aside, or transfer to container, cool, seal and
refrigerate for up to 24 hours. To warm, heat salsa in
small saucepan over medium heat, stirring occasionally,
until lukewarm, 4-5 minutes.
Lightly season fish with salt and pepper on both sides.
Coat medium skillet liberally with cooking spray and set
over medium-high heat. Arrange tilapia in the pan, topside
down, and cook until crusty on bottom, about 4 minutes.
Using large pancake turner, turn filets and cook until
white in center at thickest part, 2 to 4 minutes.
Place each filet on dinner plate. Spoon one-fourth of
warm salsa over fish and serve.

Yield: Makes 4 servings.

Nutritional Information Per Serving:
220 calories; 7 g total fat; 1.5 g saturated fat; 10 g carbohydrate;
30 g protein; 3 g dietary fiber; 210 mg sodium
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Lemon Poached Oranges from Dessert Du Jour

4 cups water
1 cup sugar
1/4 cup grated lemon rind (about 4 large lemons)
2/3 cup fresh lemon juice (about 4 lemons)
7 navel oranges (about 4 pounds), peeled and cut crosswise into 4 slices

Combine first 4 ingredients in a Dutch oven. Add orange slices, and
bring to a boil. Reduce heat to medium-low; cook 5 minutes. Remove
orange slices with a slotted spoon; place in a bowl.
Cook juice mixture over medium-high heat 15 minutes (until slightly
syrupy). Pour over oranges. Cover and chill at least 4 hours. Serves
about 12.

CALORIES 89 (1% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); IRON
0.1mg; CHOLESTEROL 0.0mg; CALCIUM 29mg; CARBOHYDRATE 23.2g;

SODIUM 0.0mg; PROTEIN 0.7g; FIBER 2.9g
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Turkey Enchilada Casserole from Recipe Du Jour

1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic,
oregano, and cumin in oil until turkey is crumbly and no longer pink,
about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly
over the bottom of a shallow 3-quart casserole, overlapping to fit.
Sprinkle a fourth of the cheese evenly over the tortillas, then top with
a third of the turkey mixture and a fourth of the remaining enchilada
sauce, spreading each level. Repeat to make two more layers of
tortillas, cheese, turkey mixture, and sauce; top with another layer of
tortillas and sauce, then cheese.
Bake in a 425F regular or convection oven until cheese is melted and
casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped
cilantro. Serves 10.

CALORIES 249 (20% from fat); FAT 5.7g (sat 3.1g); CHOLESTEROL 58mg;
CARBOHYDRATE 23g; SODIUM 1048mg; PROTEIN 27g; FIBER 1.7g

Rose!