3 cups turkey broth

½ cup onion, chopped

¼ cup celery, chopped

10 ounces okra, cut, frozen

16 ounce can tomatoes

½ teaspoon salt

1/8 teaspoon pepper

¼ cup rice, uncooked

2 cups turkey, cooked, diced

Heat the broth to boiling. Add vegetables, seasonings, rice and turkey. Cover and cook slowly for 15 minutes, until vegetables and rice are tender. Makes 6 servings–about 1 cup each.

Nutrient Analysis Per Serving: 227 calories, 25 grams protein, 14 grams carbohydrates, 7 grams fat, 2 grams dietary fiber, 65 milligrams cholesterol, 955 milligrams sodium. Exchanges: 3 meat, ½ bread/starch, 1½ vegetable, ½ fat.

(Source: USDA)

1 ½ cups chopped cooked turkey

¼ cup diced celery

2 tablespoons minced onion

¾ cup cooked carrots

1 ½ cups canned or cooked peas

1 ½ cups turkey gravy

1 cup seasoned mashed potatoes

Place turkey in bottom of deep pie pan or shallow baking dish. Mix together the celery, onions, carrots and peas; put on top of turkey. Pour gravy on top of vegetables. Spoon mashed potatoes around edge of dish. Bake at 425 F for 20 minutes or until hot all the way through. Serves 4.

Nutrient Analysis Per Serving: 245 calories, 21 grams protein, 26 grams carbohydrates, 6 grams fat, 4 grams dietary fiber, 53 milligrams cholesterol, 683 milligrams sodium. Exchanges: 2 meat, 1 ½ bread/starch, ½ vegetable, 1 fat.

4 cups "lite" white bread cubes (about 6 slices)
1 medium apple, chopped
1 cup raisins
2 large eggs
12 ounces non-fat evaporated skimmed milk
½ cup apple juice
¼ cup Splenda
1½ teaspoons cinnamon
Cooking spray

Directions:

Preheat oven to 350°. Spray an 11x7 inch baking dish with cooking spray.

Combine bread cubes, apple, and raisins.

Beat eggs in a medium bowl. Stir in evaporated milk, apple juice, Splenda, and cinnamon; mix well.

Pour egg mixture over bread mixture, pressing bread into egg mixture. Let stand for 10 minutes. Pour into baking dish.

Bake at 350° for 40-45 minutes, or until set and apples tender.

Total cooking time: one hour

Nutrition Facts
Servings per Recipe: 12
Amount Per Serving
Calories 112	Calories from Fat 9
Total Fat 1 g
Cholesterol 35 mg
Sodium 105 mg
Carbohydrate 22 g
Dietary Fiber 2 g
Protein 4 g
Exchange 1 starch, ½fruit

Dark Chocolate Strawberry Fondue

4 ounces unsweetened chocolate
5 tablespoons Splenda®

Directions:

1.Place chocolate squares in a microwave-safe bowl and microwave on high in 1-minutes increments until melted.

2.Whisk in milk and Splenda®.

Dip strawberries using about 1 teaspoon of chocolate per berry.

1 can (8-ounce) jellied cranberry sauce
1-2 drops red food coloring
½ cup diet carbonated lemon-lime beverage

Directions:

1. Beat cranberry sauce and food coloring in small mixing bowl until smooth.

2. Mix in lemon-lime beverage gradually on low speed.

3. Pour into refrigerator tray; cover and freeze until firm.

Remove from freezer; break into chunksin small mixer bowl. Beat until fluffy and smooth.

Return to refrigerator tray; cover and freeze until firm.

Chill time is 3 hours.