1 lb Turkey breast cutlet, 1/4 thick
2 tbsp Dijon-style mustard
1 tbsp No-cholesterol, reduced- calorie mayonnaise
1 tsp Fresh lemon juice
Pepper to taste
Paprika
2 tbsp Chopped fresh parsley
Directions
Preheat broiler. Coat broiler pan with non-stick cooking spray. Rince
turkey and pat dry. Mix together mustard, mayonnaise and lemon juice
in a small bowl. Coat one side of the turkey with half of mustard
mixture. Broil about 4 inches from heat source 5 minutes. Turn and
coat other side of turkey with mustard mixture and sprinkle with
pepper and paprika. Broil 1 minute or until top is browned. Garnish
with chopped parsley. Serve with Rutabaga Puree(I think I'll pass
this one up) and a Salad. Food Exchange per serving: 3 LOW/FAT MEAT
EXCHANGES CAL: 150; CHO: 74mg; CAR: 2g; PRO: 26g; SOD: 193; FAT: 3g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Grilled Mustard Turkey Recipe brought to you by Recipe Ideas
Categories: Diabetic; Poultry; Main Dish; Bbq/Grill
The History of Recipes
It is quite possible to track the history of recipes far back into history, in fact as far as pharonic Egypt, and quite possibly further than that. However, these, ancient cook books were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which appeared in the 14th Century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that we all know today, but instead descriptions of the types of food prepared for the nobility of those days. Over the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a consequence, the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes of their peers. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Grilled Mustard Turkey recipe.
