Diabetic Recipe of the Week: Turkey Pot Pie

Perfect for turkey leftovers from Thanksgiving!
Makes: 12 servings
Serving Size: 3 by 3 inch square
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Ingredients
Butter-flavored cooking spray
1 lb. white meat boneless turkey breast, diced into 1/2-inch pieces
1 1/2 tsp. garlic powder
1/4 tsp. freshly ground black pepper
2 cups fat-free,  reduced-sodium chicken broth
1 tsp. olive oil
10 oz. cremini mushrooms, cut into 1/2-inch pieces (about 3 cups)
2 garlic cloves, finely chopped
1/4 tsp. kosher salt
1 lb. small red potatoes, unpeeled and cut into quarters
5 sprigs fresh thyme
3 medium carrots, cut into 1/2-inch pieces
1 large onion, diced
1 1/2 cups 1% milk
1/2 cup half-and-half
6 Tbsp. flour
8 oz. frozen peas, thawed
1/2 cup minced fresh parsley
8 sheets (9 by 14 inch) phyllo dough
Preparation
1. Coat a 9 by 13 inch pan with the cooking spray; set aside. Preheat the oven to 400 degrees. In a medium bowl, toss the turkey with the garlic powder and pepper, and set aside.
2. In a 2-quart saucepan, bring the chicken broth and 1/2 cup water to boiling. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the mushrooms, garlic, and salt. Cook for five minutes, until the mushrooms are soft. With a slotted spoon, remove the mushrooms from the skillet; set aside.
3. Add the potatoes and thyme to the boiling chicken broth. Lower the heat to medium. Simmer the potatoes for about 8 minutes, just until tender. With a slotted spoon, remove the potatoes and set aside; discard the thyme sprigs. Add the carrots and onion to the stock, and simmer for 4 minutes. With a slotted spoon, remove the carrots and onions; set aside.
4. Add the turkey to the stock and simmer for 3 minutes. With a slotted spoon, remove the turkey; set aside. Cook and reduce the stock for 7 to 10 minutes, until you have about 1/2 cup.
5. Meanwhile, whisk the milk, half-and-half, and flour until very smooth. When the stock is reduced, slowly add the milk mixture to the stock, constantly stirring , and cook until the sauce is thickened. Add the sauce to the cooked vegetables and turkey, stir in the peas and parsley, and mix well. Place the mixture in the prepared pan.
6. Spread one sheet of the phyllo dough on a clean surface. Cover the remaining 7 sheets with a clean, slightly damp towel to avoid cracks. Coat the first sheet with the cooking spray. Add another sheet on top of the first and spray with cooking spray. Continue stacking and coating the sheets. Carefully lift the stack of phyllo (use a spatula if necessary) and place it over the turkey-vegetable mixture. With a sharp knife, make 3 diagonal slashes across the top of the crust.
7. Bake the pie, uncovered, for about 30 minutes, until golden brown. Let stand for 5 to 10 minutes before serving.
This recipe is from Diabetes Forecast
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Turkey Stroganoff

4 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
8 oz. wide egg noodles

2 tsp. poppy seeds
Olive oil cooking spray
12 oz. fresh turkey breasts, cut into thin strips
1 small red onion, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 large portobello mushrooms, stemmed and thinly sliced
1 Tbsp. canola oil
1 1/2 Tbsp. flour
1 1/2 cups reduced-sodium beef broth
1/2 cup reduced-fat sour cream
1 1/2 tsp. Dijon mustard
1 1/2 Tbsp. fresh minced parsley
Preparation
1. Cook the noodles according to the package directions. Drain the noodles and return them to the pot. Add the poppy seeds and toss gently.
2. Coat a large skillet with olive oil cooking spray. Add the turkey and onion, toss with the salt and pepper, and saute for five minutes, until the onions are soft. Add the mushrooms and saute for three to four minutes, until the mushroom are soft and the turkey is cooked through. Transfer the turkey-vegetable mixture to a bowl; set aside.
3. Heat the canola oil in the skillet over medium heat. Add the flour and cook for one minute. Gradually add the broth and cook for about four minutes, stirring with a wood spoon, until the sauce thickens.
4. Reduce the heat to low. Blend in the sour cream and mustard. Return the turkey-vegetable mixture and any accumulated juices to the skillet. Cook just until heated through, do not boil.
5. Divide the noodles among individual plates and top with the Stroganoff. Garnish with fresh parsley.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Turkey Hash

Makes: 4 servings

Serving Size: 1/2 cup
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Ingredients
1/2 lb. small red-skinned potatoes, diced into 1/4 inch cubes.
2 carrots, peeled, diced, into 1/4 inch cubes
1 Tbsp. plus 2 tsp. olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup frozen corn
1/2 tsp. kosher salt
1/2 tsp. salt-free Italian seasoning
1/4 tsp. freshly ground black pepper
6 oz. cooked turkey breast, cut into 1/4 inch pieces
Preparation
1. Fill a 3-quart saucepot two-thirds full of water. Add the potatoes and cook on high heat for 5 to 6 minutes. Add the carrots and cook an additional 3 to 4 minutes. Drain.
2. In a large skillet, heat 1 Tbsp. of the olive oil. Add the onion and saute for 6 to 7 minutes. Add the garlic and saute for 2 minutes.
3. Increase the heat to medium-high. Add the remaining 2 tsp. olive oil. Add the potatoes, carrots, corn, salt, Italian seasoning, and black pepper. Cook, stirring occasionally, until the mixture starts to form a crust.
4. Add the turkey and press down on the mixture with a spatula as it cooks. Cook for an additional 5 to 6  minutes and serve.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

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Diabetic Recipe of the Week: Orange Balsamic Turkey

Makes: 4 servings
Serving Size: 4 oz. turkey, about 1Tbsp. sauce
Preparation Time: 5 minutes
Cooking Time: 17 minutes
Ingredients

3/4 cup fat-free, lower-sodium chicken broth
3 Tbsp. no-sugar added orange marmalade (or peach or apricot)
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. cornstarch
1 Tbsp. olive oil
1 lb. skinless, boneless turkey cutlets
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup diced onion
1 tsp. grated orange zest
Preparation
1. In a small bowl, mix together the broth, marmalade, balsamic vinegar, mustard, and cornstarch; set aside.
2. In a large skillet heat the oil over medium heat. Sprinkle the turkey cutlets with salt and pepper. Saute the cutlets in the olive oil for 4 to 5 minutes more. Remove the cutlets from the skillet, transfer to a plate, and set aside.
3. Add the onion to the pan drippings and saute for 3 to 4 minutes. Stir in the sauce, scraping up any browned bits from the skillet. Reduce the heat to low and simmer for 2 minutes. Return the cutlets and any accumulated juices to the skillet. Simmer for 1 minute. Sprinkle the turkey with the fresh orange zest and serve.

If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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