Turkey Cutlets with Cider-Dijon Sauce - 13g Carbs, 0g Fiber

From: The Eating Well Diabetes Cookbook

Servings: 4

3 Tbsp instant or all-purpose flour

1/2 tsp dried thyme

1/2 tsp dried marjoram

1/4 tsp salt, or to taste

1/2 tsp freshly ground pepper, plus more to taste

Pinch of cayenne pepper

1 lb turkey cutlets

3 tsp extra-virgin olive oil, divided

1 large shallot, minced

1 cup apple cider OR unsweetened apple juice

2 Tbsp Dijon mustard

Combine flour, thyme, marjoram, salt, pepper and cayenne in

a shallow pan. Dredge turkey lightly in the flour mixture,

shaking off excess. (Discard any leftover flour.)

Heat 1 teaspoon oil in a large skillet over medium-high heat.

Add half the turkey and cook until golden outside and no longer

pink inside, 1 to 2 minutes per side. Transfer to a plate and

tent with foil to keep warm. Saute the remaining turkey in

another 1 teaspoon oil; add to the previous batch.

Add the remaining 1 teaspoon oil to the pan. Add shallot and

cook, stirring, until softened, about 1 minute. Add cider (or

juice) and mustard. Bring to a boil, scraping up any browned bits.

Cook until liquid is reduced by half, about 4 minutes. Stir in

any accumulated juices from the turkey. Divide turkey among

4 plates and spoon sauce over. Serve immediately.

Servings: 4

Nutrition per Serving:

268 Calories, 11g Fat, 45mg Cholesterol,

13g Carbs, 0g Fiber, 29g Protein, 350mg Sodium

Diabetic Exchanges: 1 Other Carbohydrate, 4 Lean Meat

Veal Stuffed with Cheese in Mushroom Sauce - 7g Carbs, 1g Fiber From: The Best Diabetes Cookbook

Servings: 4

1 lb veal cutlets

1 tsp vegetable oil

1/2 cup finely diced mushrooms

1/4 cup finely diced onions

1 tsp crushed garlic

1/3 cup shredded mozzarella cheese

1/4 cup beef stock

Chopped fresh parsley

-->Sauce Ingredients

1 Tbsp margarine

1 1/2 cups sliced mushrooms

2 Tbsp all-purpose flour

1 cup beef stock

1 Tbsp sherry (optional)

2 Tbsp light sour cream

Preheat oven to 400 degrees F.

Pound veal until flat and divide into 4 serving pieces.

In small non-stick skillet, heat oil; saute mushrooms,

onions and garlic until softened, approximately

3 minutes. Remove from heat.

Divide vegetable mixture among cutlets. Sprinkle cheese over

top. Roll up and secure with toothpick. Place in baking dish

and add stock. Cover and bake for 8 to 10 minutes or just until

veal is tender. Remove rolls to serving platter. Keep warm.

Sauce: In small non-stick skillet, melt margarine; saute

mushrooms until softened and liquid is released. Add flour

and cook, stirring, for 1 minute. Add stock, and sherry (if

using); cook until thickened, approximately 2 minutes, stirring

constantly. If too thick, add more stock. Remove from heat

and stir in sour cream; pour over veal. Garnish with parsley.

Servings: 4

Nutrition per Serving:

266 Calories, 11g Fat, 7g Carbs, 1g Fiber,

33g Protein, 559mg Sodium, 111mg Cholesterol

Diabetic Exchanges: 1/2 Starch, 4 Lean Mea

Tandoori Turkey Cutlets With Pear Cherry Chutney - 28.5g Carbs, 3.2g Fiber, 20g Sugar

From: Prevention's The Sugar Solution Cookbook

Prep Time: 15 min

Cook Time: 4 min

Total Time: 19 min

Serves: 4

Tandoori is an Indian term used to describe a method of cooking 

meats quickly over relatively high heat. While this lively, 

high-protein dish takes only minutes to prepare, its satisfaction 

is guaranteed to last.

1 large ripe pear, peeled, cored, and chopped

1 cup pitted fresh or frozen and thawed cherries, quartered

1/2 small red bell pepper, chopped

1/4 cup bottled mango chutney

2 Tbsp finely chopped red onion

2 Tbsp chopped cilantro (optional)

1 Tbsp lime juice

1 tsp curry powder

1 tsp paprika

1 tsp ground cumin

1/4 tsp salt

4 turkey cutlets (4 ounces each)

1. In a medium bowl, combine the pear, cherries, bell pepper, chutney, 

onion, cilantro (if using), and lime juice. Set aside.

2. In a small bowl, combine the curry powder, paprika, cumin, and salt. Sprinkle both sides of the turkey cutlets with the spice mixture, patting 

to coat.

3. Heat a grill pan over medium heat. Coat the pan with cooking spray. 

Cook the cutlets for 2 minutes on each side, or until no longer pink. 

Serve with the chutney.

Serves: 4

Nutrition per Serving:

238.9 Calories, 0.9g Fat, 0.1g Saturated Fat, 45mg Cholesterol, 

352.9mg Sodium, 28.5g Carbs, 3.2g Dietary Fiber, 20g Total Sugars, 

29g Protein