Turkey Steaks with Spinach, Pears, and Blue Cheese - 8g Carbs, 2g Fiber, 4g Sugar

Servings: 4
Start to Finish: 20 min.

This recipe is so easy and so delicious! It's a combination most
wouldn't think of but the pear, blue cheese and spinach work
perfectly together.

2 turkey breast tenderloins (1 to 1-1/4 lb)
1 tsp dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp butter
1 6-oz pkg fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled blue cheese

1. Horizontally split tenderloins to make four 1/2-inch-thick steaks.
Rub turkey with sage; sprinkle with salt and pepper. In extra-large
skillet cook steaks in 1 tablespoon of the butter over medium-high heat
14 to 16 minutes or until no longer pink (170 degrees F), turning once.
(Reduce heat to medium if turkey browns too quickly.) Remove from
skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining
1 tablespoon butter over medium to medium-high heat, stirring
occasionally for 5 minutes or until tender and lightly browned.

3. Serve steaks with spinach and pears. Top with blue cheese.

Serves: 4
Nutrition per Serving: Facts
240 Calories, 9g Total Fat, 5g Saturated Fat, 2g Monounsaturated Fat,
1g Polyunsaturated Fat, 92mg Cholesterol, 380mg Sodium, 8g Carbs,
2g Fiber, 4g Total Sugar, 31g Protein
Vitamin C (DV%) 23, Calcium (DV%) 11, Iron (DV%) 14

From: www.bhg.com

Turkey Divan - 6g Carbs, 1g Fiber

From: www.mrsdash. com
Moderate sodium
Low carb 
Serves: 6
Serving Size: 5.4 Oz. (154.3g)
Prep Time: 15 min
Cook Time: 30 min to 35 min

2 Tbsp (30mL) unsalted butter
2 Tbsp (30mL) finely chopped onion
2 1/2 Tbsp (37.5mL) all purpose flour
1 1/4 cups (300mL) milk
1 1/2 Tbsp (22.5mL) Mrs. Dash Chicken Grilling Blend
3 cups (720mL) diced cooked turkey
1 1/2 cups (360mL) broccoli florets, cooked
1/3 cup (80mL) Parmesan cheese, grated

1. Preheat oven to 350 degrees F (180 degrees C). Spray a 2 quart (2L) casserole with cooking spray.

2. Melt butter and saute onions for a few minutes in a saucepan. Gradually 
add flour and whisk to make a smooth paste.Slowly add milk and whisk until smooth, cook until slightly thickened. Add Mrs. Dash Chicken Grilling 
Blend and mix well.

3. Place broccoli in greased casserole, lay turkey on top of broccoli and 
pour sauce over turkey and broccoli. Sprinkle top with Parmesan cheese. Bake 
in pre-heated oven for 20-30 minutes.

Serves: 6
Serving Size: 5.4 Oz. (154.3g)
Nutrition per Serving:
207 Calories, 35% of Calories from Fat, 8g Total Fat, 5g Saturated Fat, 
3g Unsaturated Fat, 0g Trans Fat, 66mg Cholesterol, 158mg Sodium 
(Modest Sodium Recipe!), 364mg Potassium, 6g Carbs (Low Carb Recipe!),
1g Fiber, 25g Protein

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

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