Diabetes-Friendly Recipes
FOLLOW US

Herbed Turkey Loaf "Sandwiches"

 
 
 

 

Servings: 10
Prep time:
Cook time:
Total: 1 hour 15 minutes

Ingredients

  • olive oil cooking spray
  • 1 Cup onion, minced
  • ½ Cups grated carrot
  • ½ Cup grated zucchini (squeezed to remove excess liquid)
  • ½ Cup red bell pepper, minced
  • 3 garlic cloves, minced
  • 2 ¼ Lbs. ground, lean turkey breast
  • 5 Tbs egg substitute
  • 1 ½ tsp crushed, dried sage
  • 1 ½ tsp crushed, dried marjoram
  • 1 ½ tsp crushed, dried thyme
  • 1 Tbs Dijon
  • 1 Tbs tomato paste
  • 2 tsp Worcheshire sauce
  • 1 Cup rolled oats
  • 2 bay leaves
  • 5 six-inch pita rounds, cut into quarters
  • 3 plum tomatoes, large
  • 1 head of Boston lettuce sliced thinly
  • 1 jar pickles, thinly sliced

Directions

  1. Preheat the oven to 350°F (180°C). Spray a nonstick skillet with cooking spray.
  2. 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.  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.
  4. Stir to combine. Add pepper to taste.
  5. Form mixture into a loaf and place in an oven-proof baking dish.
  6. Spray the top of the loaf with cooking spray and place bay leaves on top of the loaf, gently pressing down.
  7. Bake for 1 hour or until done.
  8. Allow to cool, then refrigerate.
  9. Slice into very thin slices, discarding the bay leaves, and place on a platter surrounded by tomatoes, lettuce, and pickles.
  10. Serve with quartered pita rounds and a few of your favorite mustard options.

Nutrition Information

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)

 

Reviews

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