Cranberry Orange Club Salad
Ingredients:
- Low sugar orange marmalade – ¼ cup
- Dijon mustard – 2 tablespoons
- A 2 ½ pound turkey breast half with the bone
- 2 slices of turkey bacon
- Cider vinegar – 2 tablespoons
- Olive oil – 2 tablespoons
- Another 2 tablespoons of the low sugar orange marmalade
- Another one and a half teaspoons of Dijon mustard
- 2 tablespoons of cranberries, dried
- Orange juice – 2 tablespoons
- Chopped romaine lettuce – 6 cups
- Chopped tomatoes – 1 cup
- Shredded cheddar cheese – ¼ cup
- Shredded Swiss cheese – 2 tablespoons
- Low-sodium or unsalted croutons – 2 tablespoons
Start by preheating your oven to 325°F. Then in a small bowl stir together the ¼ cup of marmalade and 2 tablespoons of mustard. Make sure that you remove the skin from the turkey breast. Rinse the turkey and pat dry, with paper towels. Then placed the turkey breast with the bone side down on a rack in a shallow roasting pan. Roast the turkey uncovered for about 1 ¼ hour up to 1 ½ hours or until the juices run clear and the turkey is no longer pink. Be sure that you are basing the turkey occasionally with the marmalade mixture during the last 15 minutes of the roasting. When the turkey is caulked remove it from the oven and cover it with foil and let it sit for about 15 minutes before slicing. While your turkey is cooking you can cook your turkey bacon, make sure that the bacon is thoroughly cooked and drained on the paper towel to remove the excess oil. Then chop up your bacon. For your salad dressing in a small bowl you can was together the vinegar, 2 tablespoons of orange marmalade, olive oil and one and a half teaspoons of mustard. Add the dried cranberries and the orange juice to achieve the consistency that you like for your salad dressings. Shred half of the turkey for the salad and you can place the rest of the turkey into a container and refrigerate for another meal. When you are ready to serve just arrange your romaine lettuce on a plate and top with the turkey, tomato, cheddar cheese, Swiss cheese, turkey bacon and croutons. This makes approximately 4 servings each having about 15 g of carbohydrates and 310 calories.
Sweet Potato and Yukon Gold Salad
Ingredients:
- Yukon gold potatoes – 8 ounces, scrubbed and cut into ½ inch slices
- Sweet potatoes – peeled and cut into ½ inch slices
- Smoked turkey sausage – 7 ounces cut into ½ inch slices
- 1 small red onion cut into very thin wedges
- ½ cup of thinly sliced celery
- Olive oil – 2 tablespoons
- Cider vinegar – 2 tablespoons
- Spicy brown mustard – 1 teaspoon
- Dried sage – 1 teaspoon
- Black pepper – ¼ teaspoon
- Celery seeds – ⅛ teaspoon
- Baby spinach – 5 – 6 ounces
In a saucepan cook your potatoes and sweet potatoes make sure that you use enough boiling water with a bit of salt added to keep the potatoes covered for approximately 10 minutes or until it takes for the potatoes to become soft and tender. Then drain. While your potatoes are boiling in another skill cook your sausage, onion and celery in the hot olive oil over medium heat for about 5 minutes or until the I mean is tender and the sausage is cooked, browned. Then stir in the mustard, vinegar, pepper sage and celery seeds. When you are ready to serve place the spinach on a serving platter and top of your potatoes and sweet potatoes and spoon the sausage mixture over top. This makes approximately 4 servings each having about 26 g of carbohydrates and 253 calories.
Chilled Salmon and Tabouli
Ingredients:
- Fresh skinless salmon fillets – 1 pound
- 1 cup of water
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- 2 cloves of garlic, minced
- Finely shredded lemon peel – 1 teaspoon
- 1 ½ cups of water
- Bulgar – ½ cup
- Lemon juice – ⅓ cup
- Olive oil – 2 tablespoons
- Great or cherry tomatoes cut in half – 1 cup
- Artichoke hearts – 1 cup drained and coarsely chopped
- Cucumber, seated – 1 cup chopped
- ½ cup of fresh parsley
- Fresh mint – ¼ cup
- 2 green onions sliced thinly
First clean your salmon and then place poor the one cup of water into a large skillet bring it to a boil and then add the salmon in one single layer. Cover this and let it simmer for approximately 8 – 10 minutes or until your fish is cooked. When the salmon is finished cooking be sure to use a spatula and move it onto a plate. And then sprinkle both sides of the salmon with the salt and black pepper. In a bowl combine your garlic and lemon peel and sprinkle this over one side of each of your fish fillets. Cover this and then chill the salmon. In another bowl combine the 1 ½ cups of water and the Bulgar and let this sit for one hour. Then drain the Bulgars through a fine mesh sieve and press out any of the excess water with a large spoon. In the same bowl whisk together the lemon juice, oil your remaining ¼ teaspoon of salt and the remaining ⅛ teaspoon of pepper. Add your drained bulbar, tomatoes, artichoke hearts, parsley, mint, cucumber and green onion and toss everything to combine nicely. Then break your salmon up into large chunks and toss the salmon into the bowl guard mixture. Cover this in a container and let it show for at least 2 hours and as much as 24 hours. This makes 4 servings. When you’re ready to serve all you have to do is divide this delicious mixture onto your plate and enjoy. This makes 4 servings each having approximately 22 g of carbohydrates and 393 calories.