Diabetic Recipes

Herbed Turkey Loaf Sandwiches

(serves 10)

olive oil cooking spray

1	cup (180 g) minced onion

1/2	cup (70 g) grated carrot

1/2	cup (95 g) packed grated zucchini, squeezed to remove excess liquid

1/2	cup (120 g) minced red bell pepper

3	large garlic cloves, minced

2 1/4

pounds (1.08 kg) lean ground turkey breast

5	tablespoons (75 ml) egg substitute

1 1/2

teaspoons (7.5 ml) crushed dried sage

1 1/2

teaspoons (7.5 ml) crushed dried thyme

1 1/2

teaspoons (7.5 ml) crushed dried marjoram

1	tablespoon (15 ml) Dijon mustard

1	tablespoon (15 ml) tomato paste

1	teaspoon (5 ml) Worcestershire sauce

1	cup (156 g) rolled oats

freshly ground pepper to taste

2	large bay leaves

5	6-inch (15 cm) pita breads, cut into quarters

3	large plum tomatoes, about 1 pound (480 g) total, thinly sliced crisped leaves of 1 large head of Boston lettuce

1	jar thinly sliced dill pickles

jars of mustard you like, including Dijon, country-style and mild

Preheat the oven to 350°F (180°C).
Spray a nonstick skillet with cooking spray. Add onion, carrot, zucchini, bell pepper, and garlic. Cook over medium heat, covered, until vegetables wilt, about 5 minutes, stirring twice during the cooking time.
In a large bowl, combine the turkey, cooked vegetables, egg substitute, herbs, mustard, tomato paste, Worcestershire sauce, and rolled oats. Stir to combine. Add pepper to taste. Form mixture into a loaf and place in an oven-proof baking dish.
Spray the top of the loaf with cooking spay and place bay leaves on top of the loaf, gently pressing down. Bake for 1 hour or until done. Allow to cool, then refrigerate.
Slice into very thin slices, discarding the bay leaves, and place on a platter surrounded by tomatoes, lettuce, and pickles. Serve with quartered pita rounds and mustard.

Per serving (2 quarters):	264 calories (9% calories from fat), 31 g protein, 3 g total fat (0.5 g saturated), 29 g carbohydrate, 3 g dietary fiber, 69 mg cholesterol, 276 mg sodium
Exchanges:	3 very lean meat, 2 carbohydrate (2 bread/starch)

tip: Since we use very small amounts of tomato paste in our recipes, it's wasteful to purchase a can of tomato paste--instead, we buy a 4.5-ounce (127 g) tube of imported tomato paste. It's available in virtually any large supermarket and will keep for 6 months in the refrigerator, ready to squeeze out in small amounts.