TGIF Friday, September 25, 2009

OK, I admit, I have been making Friday a recipe day BUT I am not a good cook & I like to find recipes that appear easy & not too many ingredients & share with the readers. Too many ingredients & I go on overload! YES, FJ, I know! I need a Category for my recipes!!!!! So, here we go!

Turkey Tenders with Cranberry Yogurt Dipping Sauce - You can always use your own bread crumbs, panko bread crumbs or make your own with day old fav bread. Vary seasons per your taste.


INGREDIENTS:

• 2 whole-wheat pita breads
• 1 tsp kosher salt
• 1 tbsp chopped fresh sage
• 1 lb turkey tenderloins
• 1 clove garlic, split
• 2 tsp olive oil

INSTRUCTIONS:

1. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place pita breads on the foil and bake until dry and crispy, about 7 to 10 minutes.
2. When the pita breads are cool enough to handle, break them up and grind them into coarse crumbs with a food processor. Stir in salt and fresh sage. Place the seasoned crumbs onto a plate.
3. Dry off turkey tenderloins with a paper towel. Rub split garlic clove all over the meat. Cut the tenderloins into 1 1/2-inch chunks and place in a bowl. Add olive oil to bowl and, using your hands, mix until the meat is evenly covered with the oil.
4. Roll each piece of turkey in the seasoned bread crumbs until well coated and place on the prepared baking sheet. Bake for 15 to 20 minutes until the turkey is cooked through and no pink remains. Serve warm with Cranberry Yogurt Dipping Sauce.

NUTRIENTS PER SERVING: Calories: 159, Total Fat: 3 g, Sat. Fat: 0.6 g, Carbs: 2 g, Fiber: 0.2 g, Sugars: 0.2 g, Protein: 28 g, Sodium: 215 mg, Cholesterol: 70 mg

Cranberry Yogurt Dipping Sauce - If you prefer, use another dried fruit.

INGREDIENTS:

• 1 cup fat-free Greek-style yogurt
• 1/2 cup dried sweetened cranberries

INSTRUCTIONS:

1. Combine yogurt and dried cranberries in a food processor and blend until cranberries are finely chopped. Serve with Turkey Tenders.

NUTRIENTS PER SERVING: Calories: 99, Total Fat: 0.1 g, Sat. Fat: 0 g, Carbs: 22 g, Fiber: 1 g, Sugars: 20g, Protein: 4 g, Sodium: 47 mg , Cholesterol: 1 mg
 

Chocolate Almond Meringues


INGREDIENTS:

• 3 egg whites
• 1/8 tsp cream of tartar
• 2 tbsp cocoa powder
• 1/2 cup natural brown sugar
• 1/4 tsp almond extract

INSTRUCTIONS:

1. Preheat oven to 150°F (or lowest oven setting) and place oven rack in top third of oven. Line a cookie sheet with parchment paper.
2. Using a mixer, beat egg whites with cream of tartar until they form stiff peaks. Sift cocoa powder and sugar into the egg white mixture and beat until combined. Stir in almond extract.
3. Place heaping tablespoonfuls of the batter, evenly spaced, onto the lined cookie sheet. Bake for 2 hours, turning the baking sheet halfway through baking time to ensure even drying.
4. Turn off oven and leave meringues to dry for an additional 2 hours or overnight. Serve at room temperature. (Meringues may be frozen for up to 1 month.)

NUTRIENTS PER SERVING: Calories: 77, Total Fat: 0 g, Carbs: 18 g, Protein: 2 g, Sugars: 17 g
 

So, what do you think of the recipes for this week? Anything you want to try? The meringues take some time to bake but not too hard to execute & they freeze for up to a month too! Any suggestions for flavor changes? Any recipes you want to share? Let me know & I will do a guest post on a recipe day!