Note: This recipe can easily be doubled but it takes a little time to shape all the meatballs. Use a cookie scoop to divide the meatball mixture. After the cooked meatballs are combined with the sauce, divide into food storage containers and refrigerate or freeze. If frozen, I recommend thawing overnight in the refrigerator.

• 1 (20 oz.) pkg. ground lean turkey

• 1/2 c. finely chopped red onion

• 1/2 c. finely chopped water chestnuts

• 1 egg

• 1 tbsp. soy sauce

• 1 tsp. minced fresh ginger root

• 1/2 tsp. coarse salt

• 1/2 c. dry bread crumbs

• 2 tbsp. olive oil

Sauce

• 1/2 c. firmly packed light brown sugar

• 3 tbsp. cornstarch

• 1 (20 oz.) can crushed pineapple in pineapple juice, drained, juice reserved

• 1 c. orange juice or apple juice

• 1/4 c. cider vinegar

• 1 tbsp. soy sauce

• 1/2 tsp. coarse salt

• 6 green onions, cut into 1-in. pieces

Directions

Heat oven to 400 degrees. Combine ground turkey, onion, water chestnuts, egg, soy sauce, ginger root and salt in a large bowl and stir until evenly mixed. Add bread crumbs and mix well.

Drizzle olive oil in the bottom of a 10- by 15-inch jellyroll pan. Shape the turkey mixture into 48 small meatballs, using about 1 tablespoon meat mixture for each. Place on baking pan.

Bake 10 to 15 minutes or until meatballs begin to brown. Using a large spatula, turn the meatballs over. Continue cooking 5 to 8 minutes until browned and no longer pink in the center.

To prepare the sauce: In a large saucepan, combine brown sugar and cornstarch until well mixed. Add the reserved pineapple juice, orange or apple juice, vinegar, soy sauce and salt. Cook over medium heat, stirring constantly until the sauce comes to a full boil. Reduce heat to low and continue cooking, stirring constantly, until thick and clear, about 1 minute. Add the crushed pineapple and the meatballs and mix well.

Sprinkle with the green onions before serving. Serve warm in a chafing dish or slow cooker.

Nutrition information per serving with sauce:

Calories46Fat1 gSodium88 mg

Carbohydrates7 gSaturated fat0 gCalcium10 mg

Protein3 gCholesterol12 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 other carb, 1/2 lean meat.

CHEESE WAFERS

Makes 41/2 to 5 dozen.

Note: Serve these cheesy wafers with a glass of wine as a simple appetizer. After making the dough, all you need to do is "slice and bake." Purchase extra-sharp Cheddar from the cheese counter or deli for the best flavor.

• 21/2 c. all-purpose flour

• 11/2 tsp. ground mustard

• 1/2 tsp. coarse salt

• 1/2 c. cold unsalted butter, cubed

• 12 oz. extra-sharp Cheddar cheese, shredded

• 3 tbsp. sour cream

• 1 c. finely chopped walnuts, toasted

Directions

Combine the flour, mustard and salt in the bowl of a food processor and pulse to mix. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cheese and mix briefly. Add the sour cream and process until the dough begins to clump together. If it's too dry add sour cream, 1 teaspoon at a time. Add the walnuts and pulse just until blended.

Place the dough on a work surface and knead just until mixture comes together. Divide into 4 parts and shape each part into a log, about 11/2 inches in diameter and 5 to 6 inches long. Wrap well and chill or freeze.

Heat the oven to 400 degrees. Slice the logs into rounds about 1/4 inch thick and place on a baking sheet. Bake 10 to 12 minutes or until the edges are lightly browned. Cool on a wire cooling rack.

Nutrition information per 3 wafers:

Calories210Fat15 gSodium147 mg

Carbohydrates13 gSaturated fat7 gCalcium101 mg

Protein7 gCholesterol31 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 high-fat meat, 2 fat.

CARAMELIZED ONION AND FIG JAM

Makes 21/4 cups.

Note: The flavors of red wine, caramelized onions and figs combine to make a condiment that keeps well and has many uses. This time of year, I like to serve it with goat cheese on a baguette, but it makes a wonderful savory topping on steaks and burgers. Use a red wine you like to drink because the wine flavor dominates. The recipe is easily doubled but will take longer to cook down to a jammy finish.

• 3 tbsp. olive oil

• 6 c. chopped red onion (3 large)

• 1 tsp. light brown sugar

• 1/2 tsp. coarse salt

• 11/2 c. dry red wine

• 1 c. chopped dried figs

• 1/4 c. ruby port

• Baguette

Directions

Heat the olive oil in a large sauté pan and add the onions. Cook over medium heat, stirring often, until onions soften. Continue cooking, reducing the heat if necessary, until the onions begin to caramelize, about 30 minutes. Sprinkle with sugar and salt and continue cooking until well browned, 10 to 15 minutes.

Stir in the wine and increase heat to medium. Cook, stirring occasionally, until liquid evaporates and onions are jam-like. Add figs and port and cook until thickened. Serve jam at room temperature. Store in refrigerator.

To serve warm, cut a baguette into thin slices and toast lightly. Cut goat cheese into thin slices and place on bread. Bake at 400 degrees about 5 minutes until cheese is heated through. Top each with a teaspoon of jam.

Variation: Place a 4- to 5-ounce log of fresh goat cheese on a serving dish and spoon about1/2 cup of jam over top of cheese. Surround with crackers.

Nutrition information per 1 tablespoon:

Calories41Fat1 gSodium24 mg

Carbohydrates6 gSaturated fat0 gCalcium14 mg

Protein0 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable.