Diabetes-Friendly Recipes

Herbed Turkey Loaf Sandwiches

(serves 10)

 olive oil cooking spray
1cup (180 g) minced onion
1/2cup (70 g) grated carrot
1/2cup (95 g) packed grated zucchini, squeezed to remove excess liquid
1/2cup (120 g) minced red bell pepper
3large garlic cloves, minced
2 1/4pounds (1.08 kg) lean ground turkey breast
5tablespoons (75 ml) egg substitute
1 1/2teaspoons (7.5 ml) crushed dried sage
1 1/2teaspoons (7.5 ml) crushed dried thyme
1 1/2teaspoons (7.5 ml) crushed dried marjoram
1tablespoon (15 ml) Dijon mustard
1tablespoon (15 ml) tomato paste
1teaspoon (5 ml) Worcestershire sauce
1cup (156 g) rolled oats
 freshly ground pepper to taste
2large bay leaves
56-inch (15 cm) pita breads, cut into quarters
3large plum tomatoes, about 1 pound (480 g) total, thinly sliced crisped leaves of 1 large head of Boston lettuce
1jar thinly sliced dill pickles
 jars of mustard you like, including Dijon, country-style and mild
  1. Preheat the oven to 350°F (180°C).
  2. Spray a nonstick skillet with cooking spray. Add onion, carrot, zucchini, bell pepper, and garlic. Cook over medium heat, covered, until vegetables wilt, about 5 minutes, stirring twice during the cooking time.
  3. In a large bowl, combine the turkey, cooked vegetables, egg substitute, herbs, mustard, tomato paste, Worcestershire sauce, and rolled oats. Stir to combine. Add pepper to taste. Form mixture into a loaf and place in an oven-proof baking dish.
  4. Spray the top of the loaf with cooking spay and place bay leaves on top of the loaf, gently pressing down. Bake for 1 hour or until done. Allow to cool, then refrigerate.
  5. Slice into very thin slices, discarding the bay leaves, and place on a platter surrounded by tomatoes, lettuce, and pickles. Serve with quartered pita rounds and mustard.
Per serving (2 quarters):264 calories (9% calories from fat), 31 g protein, 3 g total fat (0.5 g saturated), 29 g carbohydrate, 3 g dietary fiber, 69 mg cholesterol, 276 mg sodium
Exchanges:3 very lean meat, 2 carbohydrate (2 bread/starch)

tip: Since we use very small amounts of tomato paste in our recipes, it's wasteful to purchase a can of tomato paste--instead, we buy a 4.5-ounce (127 g) tube of imported tomato paste. It's available in virtually any large supermarket and will keep for 6 months in the refrigerator, ready to squeeze out in small amounts.



There are no reviews for this recipe. Log in or register to review this recipe.