GREEK EGG ROLLS WITH SPINACH AND FETA
Yield: 10 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
Info: http://diabeticgourmet.com/book_archive/details/25.shtml
INGREDIENTS
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup diced onions
- 1-2/3 cup diced mushrooms
- 1 teaspoon dried oregano
- Half package (10 ounces) frozen chopped spinach, thawed and drained
- 2 ounces feta cheese, crumbled
- 10 egg roll wrappers
DIRECTIONS
Preheat oven to 425 degrees F.
Spray a baking sheet with vegetable spray.
In nonstick skillet, heat oil over medium-high heat.
Add garlic, onions, mushrooms and oregano; cook for
5 minutes or until softened. Add spinach and feta; cook,
stirring, for 2 minutes or until well mixed and cheese melts.
Keeping rest of egg roll wrappers covered with cloth to
prevent drying out, put one wrapper on work surface with
a corner pointing towards you. Put 2 tablespoons of the
filling in the center. Fold the lower corner up over the
filling, fold the two side corners in over the filling
and roll the bundle away from you.
Place on prepared pan and repeat until all wrappers are
filled. Bake for 12 to 14 minutes until browned, turning
the egg rolls at the halfway point.
Nutritional Information Per Serving (1 egg roll):
Calories: 132, Carbohydrates: 22 g, Fiber: 1 g,
Protein: 5 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
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Roast Turkey with Pan Gravy
(makes 10 servings with leftovers)
1 15-pound (7.2 kg) turkey with giblets
2 tablespoons (30 ml) chopped fresh thyme or 2 teaspoons (10 ml) crushed
dried
1 tablespoon (15 ml) chopped fresh sage or 1 teaspoon (5 ml) crushed
dried
12 large cloves garlic, smashed with the sides of a knife
1/4 cup (60 ml) dry white wine (optional)
1 onion, peeled and cut into quarters
2 carrots, peeled and sliced
2 celery ribs with leaves, coarsely chopped
4 cups (960 ml) 98% fat-free, no-salt-added canned chicken broth
2 parsley sprigs
1 small bay leaf
1/4 cup (60 ml) dry red wine
salt (optional) and freshly ground pepper
1.. Place oven rack in lowest position; preheat oven to 325°F (160°C), Gas
Mark 3.
2.. Remove and set aside neck and giblets for gravy. Remove and discard any
fat from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and
sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large
roasting pan. Place garlic cloves in body cavity.
3.. Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast
side up, for 3 1/2 hours or until an instant meat thermometer registers180°F
when inserted in the thickest part of a thigh, rotating the pan and removing
the foil tent after 2 1/2 hours roasting time. If using wine, baste turkey
several times with white wine.
4.. Meanwhile, rinse neck and giblets; remove and discard neck skin and any
fat. Place neck and giblets in a large saucepan with onion, carrot, celery,
chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat and
simmer, partially covered, for 30 minutes. Discard the neck and giblets,
parsley sprigs, and bay leaf. Strain the broth and vegetables through a fine
sieve, forcing as much of the vegetables as possible into the strained broth.
(You should get about 2 1/2 cups liquid). Chill strained liquid until ready to
use.
5.. When turkey is done, remove from oven and place on a carving platter.
Remove the garlic cloves from the body cavity. Squeeze the roasted garlic pulp
into a small bowl and set aside. Loosely cover the turkey with foil and let
rest for 20 to 30 minutes before carving.
6.. Meanwhile, pour the pan drippings from the roasting pan through a fine
sieve into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes
to solidify the fat.
7.. Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping up
any browned bits. Transfer the mixture to a medium saucepan. Skim off all fat
which has formed at the top of the pan drippings. Add the de-fatted drippings
and remaining reserved broth to the saucepan. Bring to a boil and whisk in
reserved roasted garlic pulp. Reduce heat and simmer for 10 minutes, until the
gravy mixture has thickened slightly. Taste and add salt (if using) and pepper
to taste.
8.. Carve the turkey, discarding the skin. Arrange the turkey on a serving
platter. Pour the gravy into a sauceboat and pass separately.
Per 4-ounce (115 g) turkey + 2 tablespoons (30 ml) gravy serving: 197
calories (27% calories from fat), 24 g protein, 8 g total fat (1.9 g saturated
fat), 0 carbohydrates, 0 dietary fiber, 86 mg cholesterol, 85 mg sodium
Diabetic exchanges: 4 lean protein
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