Turkey Salad Sandwich

Now that I was done with Christmas dinner, and I had taken apart the turkey and put it in a big Tupperware for later use. So then began the long process of figuring out which recipes sounded good enough and good enough for me to use. I settled on turkey salad sandwiches, turkey soup, turkey pasties, turkey and brown rice casserole, and turkey pot pie. Yeah, that's a lot of nights (and lunches) of turkey.

The first night after Christmas, I had to work, so I thought the turkey salad sandwiches would be the quickest and easiest to make and eat.I was right. This recipe is so good, that I have started making it to take in my lunches, with chicken instead of turkey (because really, who has time to make a turkey every week?) I got this recipe from Closet Cooking, which is an awesome cooking site with all kinds of experimental (but not always good for diabetics) ingredients that I never would have thought of using in my food. Plus, his blog writing is really fun, his story about he started cooking is interesting, too.

Also, when looking for bread to have with this sandwich, I came across this stuff by Orowheat, called Double Fiber bread. It's awesome. It's light, fluffy, soft, and has a good flavor. I can have two pieces for the carbs of one. So instead of having the requisite one piece of bread for my sandwich with 20 carbs, I can have 2. (this is with fiber included in the count). It works great for keeping this sandwich healthy, and it actually makes good toast (which is something I crave a lot of, but never have). I added a picture of the bag so you can find it too.

Turkey Salad Sandwich

Ingredients:
1 cup cooked turkey (shredded)
1/2 apple (cored and diced)
1 stalk celery (chopped)
1 green onion (chopped, or red)
1 tablespoon pecans (toasted and coarsely chopped)
1 tablespoon dried cranberries
2 tablespoons mayonnaise
1 splash lemon juice
2 leaves sage (chopped)
salt and pepper to taste
2 leaves lettuce
2 slices bread

Directions:
1. Mix everything but the lettuce and bread in a bowl.
2. Assemble sandwich.

 

Yummy sandwich

Great Bread

 

More yummy sandwich

 

And now... it looks at you and says..."EAT ME!"

Enjoy and Happy New Year!

Gingered Cranberry Chutney

You'll have to forgive me, some recipes I have, I've gotten online, but I didn't keep track of where I got them from and I can't remember to save my life. So, if you happen to see something that sounds like a recipe that you have posted or you know who posted, please let me know, and I will happily give credit where credit is due.

This happens to be one of those recipes. I had been on the hunt for a good cranberry chutney recipe for ages, and finally found this one. Ah... I found it - All Recipes. Anyway, this has brown sugar in it, but I just substituted Spenda Brown Sugar to make it more diabetic friendly. It worked wonderfully.

This chutney is good on chicken, pork, and turkey. I also made this last year, put it in a jar and froze it. It was still amazingly wonderful when I defrosted it and at it at Christmas. I hope you enjoy it.

Gingered Cranberry Chutney

1 cup packed brown sugar*

1/3 cup red wine vinegar or cider vinegar

1/2 teaspoon fresh ground ginger

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

2 pounds fresh pears, peeled and diced

1 (12 ounce) package fresh or frozen

cranberries

1/2 teaspoon ground cinnamon

In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. Strain, reserving liquid. Return liquid to pan. Discard ginger root; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally. Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator.

*I used 1/2 Cup of Splenda Brown Sugar, it worked just fine.