Turkey Tenderloin Sandwiches

Turkey Tenderloin Sandwiches
4 Servings Prep: 10 min. + marinating Grill: 10 min.
Ingredients
4 turkey breast tenderloins (4 ounces each)
1/4 cup canola oil
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons dried minced onion
1/4 teaspoon ground ginger
1/8 teaspoon pepper
4 whole wheat hamburger buns, split
1 slice red onion, separated into rings
4 slices tomato
4 lettuce leaves

Directions
Flatten tenderloins to 3/4-in. thickness. In a large resealable plastic bag, combine the oil, sherry or broth, soy sauce, lemon juice, onion, ginger and pepper; add the turkey. Seal bag and turn to coat; refrigerate for at least 3 hours, turning occasionally.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill turkey, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until juices run clear. Serve on buns with onion, tomato and lettuce. Yield: 4 servings.



Nutritional Analysis: 1 sandwich equals 281 calories, 7 g fat (1 g saturated fat), 56 mg cholesterol, 421 mg sodium, 25 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 starch, 1/2 fat.

Healthy and Tasty Ranch Dressing!

Buttermilk Salad Dressing
22 Servings Prep: 10 min. + chilling

Ingredients:
3/4 cup buttermilk
2 cups (16 ounces) 2% cottage cheese
1 envelope ranch salad dressing mix
Salad greens and vegetables of your choice

Directions
In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad. Yield: 2-3/4 cups.

Nutritional Analysis: One serving (2 tablespoons dressing) equals 23 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 0 fiber, 3 protein. Diabetic Exchange: 1/2 fat-free milk.

Kid friendly Thanksgiving breakfast idea

Picky eaters at your house?

Try this "Turkey" for a healthy, delicious, and creative way to start the day!

To make pumpkin flavored pancakes, use regular pancake mix, and made it according to the package directions, but add 1 cup of pumpkin puree, and then another 1/4 cup of the pancake mix. I'll bet if you added some pumpkin pie spice these would taste like pumpkin pie!
We cooked them like we regularly do, shaping them as seen above.
Use orange segments for the beak and feet, raisin (or chocolate chip) for the eye, bananas cut length-ways for the feathers, and jam to make them look like turkeys. We topped them with cool whip and jam and/or syrup.

Thanks to Sharla for the awesome idea! Click on the link below for more!
http://mygratitudeattitudes.blogspot.com/2008/11/pumpkin-flavored-turkey-pancakes.html

Jessica Seinfeld's Deceptively Delicious Brownies

BROWNIES...

healthy Style :)

Be PREPARED!! If you Lu-uuuve dessert like I do, here is an awesome recipe to take to holiday parties. This way, YOU are in control! You know there will be a healthy dessert option for you!! Ahhhhhhh, goodbye sabotage!!

These brownies are low in calories (only 133 per brownie) and saturated fat. They're also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants.

Ingredients:

•Nonstick cooking spray
•3 ounces semisweet or bittersweet chocolate
•1⁄2 cup carrot puree (After peeling and trimming the ends, steam carrots for 10-12 minutes and then puree in a food processor for 2 minutes)
•1⁄2 cup spinach puree (Steam for 30 seconds, then puree in a food processor for 2 minutes)
•1⁄2 cup firmly packed light or dark brown sugar
•1⁄4 cup unsweetened cocoa powder
•2 tablespoons trans-fat-free soft tub margarine spread
•2 teaspoons pure vanilla extract
•2 large egg whites
•3⁄4 cup oat flour, or all-purpose flour
•1⁄2 teaspoon baking powder
•1⁄2 teaspoon salt
Preparation:

1.Preheat the oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray.
2.Melt the chocolate in a double boiler or over a very low flame.
3.In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
4.Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5.Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
Yield:
12 brownies

Nutritional Information:
Per brownie: 120 calories, 2 g fiber, 2.5 g protein, 19 g carbohydrate, 4.4 g fat, 1.7 g saturated fat, 0 mg cholesterol, 149 mg sodium, 31% of calories from fat.

Easy Chicken Pot Pie

Light, hearty, and DELICIOUS!
Here's an awesome recipe I found from Taste of Home cooking magazine.

Easy Chicken Pot Pie

1 can (10-3/4 oz) reduced fat, reduced sodium cream of chicken soup (undiluted)
1 can (10-3/4 oz) reduced fat, reduced sodium cream of mushroom soup (undiluted)
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 tsp. dried thyme
1/4 tsp. pepper
1/8 tsp. poultry seasoning
2 pkgs (16 oz each) frozen mixed veggies, thawed
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

In a large bowl, combine soups, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
Transfer to a 13x9 inch dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 350 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

ENJOY! -Lacee

Nutrition Facts:
1-1/3 cups chicken mixture with 2 biscuits equals 342 calories, 5 grams fat (2 grams saturated), 36 mg cholesterol, 871 mg sodium, 53 g carbs, 7 g fiber, 21 g protein