Turkey and Apple Salad

Many salads can be the main course, if desired. Having turkey, instead of chicken can give you some variety with your meals. It’s a perfect choice for something different on your dining table. Its versatility allows a choice for lunch, dinner, or a tasty side dish. Leftover Turkey from Thanksgiving would be an excellent choice also.

Ingredients:
3 cups chopped turkey breast
6 cups chopped lettuce
5 medium size apples
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
1 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise (low fat mayonnaise optional)
Salt
Pepper
In a large frying pan cook turkey after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into turkey until liquid is gone. Turn off heat and allow turkey to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.

Rinse and drain grapes and cut each grape in half. (Cutting the grapes isn't a neccesity, but adds to that "perfect bite" of salad. You can also cut in thirds if you prefer.
In medium sized salad bowl, add turkey, apples, grapes, lettuce, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time, by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully for burning. Once cooled, add coconut to your salad mixture.

Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Salt and pepper to taste. This recipe serves 6-8 people.

Low Fat Blueberry Muffins

Blueberry muffins are the perfect snack and breakfast food for the entire family. Is it possible to make a delicious but low fat version? Absolutely! Out of all the low fat muffin recipes available, this is the one you will make over and over again.

1 cup whole wheat flour
1 1/2 cup quick cooking rolled oats
2 tsp. baking powder
2 lg. egg whites
1/2 tsp. baking soda
1/2 cup buttermilk
3/4 cup orange concentrate
1 1/2 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 pinch salt
1 1/2 cup unsweetened blueberries

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Preheat oven to 425 degrees. Combine egg whites, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, oats, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture to dry ingredients; blend until mixture is moistened. Spray non-stick cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow to cool. This recipe serves 12 muffins.

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Cranberry Apple Muffins

After trying these muffins you won’t believe they are low in fat.

This is a sweet treat on a crisp morning.

Here is what you will need:

1 cup whole wheat flour

2 tsp. baking powder

2 lg. eggs

1/2 tsp. baking soda

1/2 cup buttermilk

3/4 cup orange concentrate

1 1/2 tsp. vanilla

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 pinch salt

1 cup apples, peeled and chopped finely

1/2 cup cranberries, rinsed

Preheat oven to 425 degrees. Combine eggs, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture and fruit to dry ingredients; blend until mixture is moistened. Spray non-stick-cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow cooling. This recipe serves 12 muffins.

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