Cranberry Turkey Crostini

(this is an appetizer)

Cranberry Turkey Crostini

Servings: 30 Category: Low Fat Method: Broiled

Time: Prep: 30 min. + chilling

Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg

Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g

Diabetic Exchange: 1 starch, 1/2 fat

Ingredients

1 package (12 oz) fresh or frozen cranberries

1 medium tangerine, peeled and seeded

1/2 cup red wine vinegar

1/4 cup chopped shallots

1/2 cup sugar

1/4 cup chopped seeded jalapeno peppers

1/4 teaspoon pepper

30 slices French bread (1/4 inch thick)

Cooking spray

1 package (8 oz) reduced-fat cream cheese

1/2 pound shaved deli smoked turkey (or shaved deli chicken)

Directions:

Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.

In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.

Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3 to 4 inches from the heat for 1 - 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.

Yield: 2-1/2 dozen.

Spinach-Bacon Roll-Ups

6 each Smoked Country Bacon slices
110-oz package frozen chopped spinach, thawed, squeezed dry
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
3 (9-inch) diameter flour tortillas

Cook bacon until crisp, drain and crumble into medium-sized pieces. Combine bacon and next five ingredients in medium bowl.

Soften tortillas until pliable in microwave for approx. 10 to 15 seconds. Spread 1/3 of the filling over each tortilla, leaving 1/2 inch border. Roll up tightly, enclosing the filling inside. Wrap in plastic and chill until the filling is firm, at least one hour.

Preheat oven to 400 F. Remove plastic and slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4 inch thick slices. Arrange on large baking sheet. Bake until heated through about 7 minutes. Makes approximately 30 roll-ups.

Fried Green Tomatoes BLT

1 to 4 green tomatoes, sliced
Salt and Black Pepper
1 cup yellow cornmeal
1 cup canola oil
3 tablespoons mayonnaise
2 slices toasted wheat-berry bread
2 to 3 lettuce leaves
3 to 4 cooked bacon strips

Season the sliced tomatoes with salt and pepper to taste and dredge them in the cornmeal. Heat the oil in a skillet over medium-high heat. Fry the tomatoes until golden brown on both sides. Spread the mayonnaise on the bread. Add the lettuce on both sides. Add the fried green tomatoes and bacon. Build a sandwich and cut in half.