Crunchy Turkey Salad on Greens Menu for 4
The Menu
Crunchy Turkey Salad on Greens
Golden Barley Soup
Montgomery Mocha Tea Cakes
The Recipes
Crunchy Turkey Salad on Greens
Enjoy this tasty and crunchy turkey salad that is low in fat and calories. Plus it’s a great way to use up that leftover turkey meat.
Yields 4 servings
2 cups turkey meat, cubed
Salt to taste
¼ - ½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil or substitute
2 tablespoons capers, chopped with some juice
1/3 cup celery, diced
1/3 cup red onion, diced
1 tablespoon fresh lemon juice
1 small gala apple, peeled and diced
½ cup dried cranberries, chopped
Topping:
Parsley, finely chopped
¼ - 1/3 cup pine nuts, toasted, or substitute
1 6oz cup all natural fat free plain yogurt
1 package mixed field greens
Mix all ingredients gently in a large bowl except the yogurt. Start mixing the yogurt to the turkey mixture one tablespoon at a time and mixing at each addition until desired quantity. To give a French taste to the salad, add 1 teaspoon Dijon Mustard to the yogurt before adding to the turkey mixture. Serve on a bed of mixed field greens and enjoy.
Golden Barley Soup
6 servings.
½ cup uncooked pearl barley
1 cup canned garbanzo beans, drained
2 cups fat free broth
1½ cups acorn squash seeded, peeled and cubed
1/3 cup chopped onion
½ teaspoon ground cumin
1/3 cup uncooked old fashioned rolled oats
2 tablespoons nutritional yeast flakes
salt to taste
¼ cup minced fresh parsley
Combine barley, garbanzo beans, 2 cups broth, squash and onion in heavy soup pot. Bring to a boil. Reduce heat; simmer over medium high heat until barley is soft and squash is tender, about 15 minutes. Mixture will be very thick. Ladle soup into blender and puree. Return to soup pot and add cumin, oats and yeast flakes. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add more broth if thinner soup is desired. Garnish with parsley.
Montgomery Mocha Tea Cakes
2 sticks margarine
2 cups flour
6 tablespoons milk
1 cup coffee
2 cups sugar
1 teaspoon vanilla extract
8 tablespoons cocoa
2 eggs
½ teaspoon salt
½ cup sour cream
1 teaspoon baking soda
1 box 10x powdered sugar
Boil margarine, coffee and 4 tablespoons cocoa. Don't let stick or burn. Take off stove. In a bowl put 2 cups flour, 2 cups sugar, ½ teaspoon of salt. Blend and add to pot. Beat in 2 eggs, ½ cup sour cream, and 1 teaspoon baking soda. Grease sheet cake pan. Cook for 20 minutes at 350F.
Icing: boil in a pot, 1 stick margarine, 4 tablespoons cocoa, and 6 tablespoons milk. Take off stove and beat in 1 box powdered sugar, and 1 teaspoon vanilla extract.
Spread icing over cooled cake and top with chopped pecans or cherry pie filling. Cut into small squares and put in fancy cupcake foils.
The Menu
Crunchy Turkey Salad on Greens
Golden Barley Soup
Montgomery Mocha Tea Cakes
The Recipes
Crunchy Turkey Salad on Greens
Enjoy this tasty and crunchy turkey salad that is low in fat and calories. Plus it’s a great way to use up that leftover turkey meat.
Yields 4 servings
2 cups turkey meat, cubed
Advertisement:
Salt to taste
¼ - ½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil or substitute
2 tablespoons capers, chopped with some juice
1/3 cup celery, diced
1/3 cup red onion, diced
1 tablespoon fresh lemon juice
1 small gala apple, peeled and diced
½ cup dried cranberries, chopped
Topping:
Parsley, finely chopped
¼ - 1/3 cup pine nuts, toasted, or substitute
1 6oz cup all natural fat free plain yogurt
1 package mixed field greens
Mix all ingredients gently in a large bowl except the yogurt. Start mixing the yogurt to the turkey mixture one tablespoon at a time and mixing at each addition until desired quantity. To give a French taste to the salad, add 1 teaspoon Dijon Mustard to the yogurt before adding to the turkey mixture. Serve on a bed of mixed field greens and enjoy.
Golden Barley Soup
6 servings.
½ cup uncooked pearl barley
1 cup canned garbanzo beans, drained
2 cups fat free broth
1½ cups acorn squash seeded, peeled and cubed
1/3 cup chopped onion
½ teaspoon ground cumin
1/3 cup uncooked old fashioned rolled oats
2 tablespoons nutritional yeast flakes
salt to taste
¼ cup minced fresh parsley
Combine barley, garbanzo beans, 2 cups broth, squash and onion in heavy soup pot. Bring to a boil. Reduce heat; simmer over medium high heat until barley is soft and squash is tender, about 15 minutes. Mixture will be very thick. Ladle soup into blender and puree. Return to soup pot and add cumin, oats and yeast flakes. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add more broth if thinner soup is desired. Garnish with parsley.
Montgomery Mocha Tea Cakes
2 sticks margarine
2 cups flour
6 tablespoons milk
1 cup coffee
2 cups sugar
1 teaspoon vanilla extract
8 tablespoons cocoa
2 eggs
½ teaspoon salt
½ cup sour cream
1 teaspoon baking soda
1 box 10x powdered sugar
Boil margarine, coffee and 4 tablespoons cocoa. Don't let stick or burn. Take off stove. In a bowl put 2 cups flour, 2 cups sugar, ½ teaspoon of salt. Blend and add to pot. Beat in 2 eggs, ½ cup sour cream, and 1 teaspoon baking soda. Grease sheet cake pan. Cook for 20 minutes at 350F.
Icing: boil in a pot, 1 stick margarine, 4 tablespoons cocoa, and 6 tablespoons milk. Take off stove and beat in 1 box powdered sugar, and 1 teaspoon vanilla extract.
Spread icing over cooled cake and top with chopped pecans or cherry pie filling. Cut into small squares and put in fancy cupcake foils.
