1 package of Oreo’s

Crush Oreos and combine with the cream cheese using a blender. Mix well.  Form into small balls and place on a cookie sheet that is lined with wax or parchment paper. You can melt white chocolate and/or milk chocolate then drizzle on top.

courtesy of Cecily Walker

Heat oven to 250 degrees.  In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside.  In ungreased large roasting pan, melt butter in oven.  Stir in seasonings.  Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes.  Spread on paper on paper towels to cool, about 15 minutes.  Store in airtight container.

Lots of variations can be found at www.chex.com.

Directions

Cut up Velveeta into medium sized cubes and microwave for a couple of minutes.  Stir.  As the cheese starts to melt, add the can of diced tomatoes and chilis and about 1 cup of milk.  Cook for another couple of minutes.  Stir and add more milk if needed.  Repeat this process a few times until mixture is creamy and smooth.  Add the cooked meat.  Serve with tortilla chips.  Serve in a crock pot.

• 2 1/2 gallons water
• 3 cups kosher salt
• 6 Tbsp Morton Tender Quick
• 3 cups honey
• 10 bay leaves
• 1 tsp ground cloves
• 1 1/2 tsp pickling spices

Combine all the ingredients in a large pot and heat to 160 degrees.  Don’t go over that because higher temperatures will harm the honey flavor.  Remove from heat and cool to room temperature.

This is enough to do a 11-12 lb turkey.  You may need more brine depending on the size of your turkey and what you soak it in.

We use a cooler to brine the turkey.  It just needs to be large enough to hold the turkey and enough brine to cover (you may have to increase or be able to reduce the amout of brine depending on the size of your turkey and cooler.  The turkey needs to soak in the brine at least overnight, so it is important to put ice in the water to while it brines to keep the turkey from spoiling.

I suggest making the brine Tuesday evening or very first thing Wednesday morning, giving it plenty of time to cool to room temperature.  Put the turkey into your cooler Wednesday afternoon or evening.  Be sure to put ice in the cooler as well (that’s the reason it’s 2 1/2 gallons of water in the recipe, allows for about 2 quarts of ice which melts and adds to the water).  Be sure to check the turkey to make sure all the ice hasn’t melted.  If it has, add more ice in zip-lock bags, so that the melted ice doesn’t add additional water to the brine.  I find it helpful to freeze large containers of water to make large ice blocks–they tend to last longer.

Cook the turkey normally and see if it isn’t one of the best cooked turkeys you have ever had!

1 cup sugar

2 eggs

1/2 tsp vanilla

Mix above ingredients, then add:

2 1/2 cups sifted flour

1 tsp baking powder

1/2 tsp salt

Chill 2 hours before rolling.  Take out just enough dough to roll.  Shape and place on parchment paper on baking sheets.

Bake at 400 degrees for 6-8 minutes.

• 1/2 cup oil
• 1/2 cup margarine melted
• 1  3/4 cup sugar
• 2  eggs

Add the following dry ingredients:

• 2 1/2 cup flour
• 2 tsp. cinnamon
• 1 tsp. soda
• 1 tsp baking powder
• 1 tsp salt
• 3 rounded tbsp cocoa
• 2 cups zucchini grated
• 1/2 cup milk
• 1 tsp vanilla

Mix and pour into a greased 9X13 pan.  Put topping on top before baking

TOPPING

• 3/4 cup chocolate chips
• 3/4 cup brown sugar
• 3/4 cup nuts

Sprinkle over top of cake. Bake in a 340 to 350 degree oven for 40 min. Enjoy!

• 6 ounces uncooked spaghetti
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3/4 cup water
• 1 tablespoon lemon juice
• 1-1/2 teaspoons dried basil
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 ounces) frozen California-blend vegetables, thawed
• 4 cups cubed cooked chicken breast
• 3 tablespoons grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5
minutes or until vegetables are tender.

Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with Parmesan cheese.

Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 2 starch, 1 vegetable.

• 1/4 cup unsweetened pineapple juice
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons cider vinegar
• 1 tablespoon minced garlic
• 1 tablespoon chopped sweet onion
• 1-1/2 teaspoons ground mustard
• 1/2 teaspoon minced fresh parsley
• 4 beef tenderloin steaks (4 ounces each)

In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. Drain steaks and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Baste with reserved marinade during the last 2 minutes of cooking.

Yield: 4 servings.

Nutritional Analysis: 1 steak equals 249 calories, 15 g fat (4 g saturated fat), 71 mg cholesterol, 356 mg sodium, 3 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Prep: 30 min. Bake: 15 min.

• 1 cup baby carrots, halved lengthwise
• 2 cups cubed potatoes
• 1  tablespoon water
• 2 cups sliced fresh mushrooms (if desired)
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 4 cups fat-free milk
• 3 cups diced cooked turkey breast
• 1/2 cup frozen peas, thawed

BISCUITS:

• 1 cup all-purpose flour
• 1/2 cup cake flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1  egg
• 1/2 cup 1% buttermilk
• 2 tablespoons butter, melted

In a microwave-safe bowl, combine carrots, potaotes and water; cover and microwave on high for 4-5 minutes or until tender (make sure they are sufficiently cooked–they won’t cook much more when you put into oven). Drain and set aside. In a large nonstick skillet, saute mushrooms in butter until tender.

Combine flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

In a bowl, combine the flours, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine biscuits onto turkey mixture. Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown.

Yield: 9 servings.

Nutritional Analysis: 2/3 cup turkey mixture with 1 biscuit equals 290 calories, 7 g fat (4 g saturated fat), 82 mg cholesterol, 494 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1 vegetable, 1 fat.

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (15 ounces) black beans,rinsed and drained
• 1 can (14-1/4 ounces) diced tomatoes with green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
  flakes
• 2 cups cooked brown rice
• 8 flour tortillas (7 inches), warmed
• 1 cup salsa
• 1 cup (4 ounces) reduced-fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens.

Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Analysis: 1 enchilada equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.