Recipe: Open-face turkey and cheese sandwich

OPEN-FACE TURKEY AND CHEESE SANDWICH

Serves 4.

From "Emeril 20-40-60, Fresh Food Fast," by Emeril Lagasse.

• 6 oz. soft, mild goat cheese

• 1 tbsp. finely chopped fresh parsley

• 11/2 tsp. minced garlic, divided

• 1/4 tsp. grated lemon zest

• 8 oz. button mushrooms, wiped clean and sliced

• 1/2 tsp. salt, divided

• 5 oz. prewashed spinach, any thick stems removed

• 41/2 -inch-thick slices hearty white bread (such as sourdough), toasted

•1/4 c. chopped walnuts, toasted

• 8 to 10 oz. sliced roasted turkey breast

• 4 oz. sliced Emmenthaler or provolone cheese

Directions

Combine goat cheese, parsley, 1/2 teaspoon garlic and lemon zest in a small bowl and mix well. Set aside.

Heat olive oil in a large nonstick sauté pan over medium-high heat. When hot, add mushrooms and 1/4 teaspoon salt, and cook, stirring occasionally, until soft and caramelized, about 4 minutes.

Stir in remaining 1 teaspoon garlic and cook for another 30 seconds. Remove mushrooms and spinach from pan and drain off any excess liquid. Set aside until ready to use.

Position a rack close to broiler element and preheat broiler.

Spread goat cheese mixture evenly over slices of toasted bread. Sprinkle walnuts on top. Add 2 slices tomato on each sandwich, and divide turkey evenly among sandwiches, arranging it over tomatoes.

Divide mushroom-spinach mixture among the sandwiches, then top with cheese.

Place sandwiches on baking sheet and broil until the cheese is melted and bubbly, about 1 minute. Serve hot.

Calories465Fat27 gSodium935 mgSat fat12 g

Carbohydrates19 gCalcium370 mg

Protein38 gChol88 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 5 medium-fat meat, 1/2 fat.

SPICY COCONUT TURKEY SOUP

From "You Don't Have to Be Diabetic to Love This Cookbook," by Tom Valenti.

• 4 c. low-sodium chicken broth

• 2 large garlic cloves, crushed

• 2 bay leaves, preferably fresh

• 2 oz.-piece peeled fresh ginger root, minced (about 2 tbsp.)

• Zest of 1/2 lime

• 1/4 tsp. crushed red pepper flakes

• 1/8 tsp. Asian fish sauce

• 2 c. skim milk

• 1/4 c. unsweetened coconut milk

• 4 oz. rice vermicelli, cooked

• Optional garnishes: thinly sliced green onion, cucumber, shiitake mushrooms, cilantro leaves and lime wedges

Directions

Put the chicken broth, garlic, bay leaves, ginger root, lemongrass, lime zest, red pepper flakes and fish sauce in a soup pot and bring to a boil over high heat. Lower heat and add skim milk and coconut milk. Let simmer gently for 15 to 20 minutes.

Strain soup and return to pot over medium heat. Add turkey and vermicelli to soup and let warm through, 4 minutes.

Nutrition information per serving:

Calories320Fat7 gSodium360 mgSat fat4 g

Carbohydrates37 gCalcium183 mg

Protein27 gChol44 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 milk, 2 bread/starch, 2 1/2 lean meat.

Serves 4.

From "Anyone Can Cook," by Better Homes and Gardens.

• 4 eggs

• 1/4 c. milk

• 1/4 tsp. salt

• 1 tbsp. snipped fresh parsley, optional

• 1 tbsp. butter or margarine

• 4 oz. shredded cooked turkey

• 4 (8-in.) flour tortillas

• 1/2 c. shredded smoked Cheddar cheese

Directions

In a medium bowl, beat together eggs, milk, salt and pepper with a wire whisk or fork. If desired, stir in parsley.

In a 10-inch skillet, melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges.

With a spatula or large spoon, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Stir in turkey. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.

Meanwhile, warm tortillas according to package directions. Divide egg mixture among tortillas. Sprinkle with cheese. If desired, top with salsa. Fold bottom edge of each tortilla over the egg mixture. Fold in sides.

Calories360Fat18 gSodium686 mg

Carbohydrates25 gSaturated fat8 gCalcium184 mg

Protein23 gCholesterol264 mgDietary fiber1 g