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
Historians have proved the existance of recipes far back into ancient history, in truth as far back as the Egyptians, and maybe further still. Interesting though that maybe, generally, these early recipes were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During Roman times around 25BC a roman called Apicius created a collection of documents which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also tells us how the cooks of his times used many different aromatic flavors, including a few you will know for example bay, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including parsley and basil. These new spices and herbs created an increase in recipe publications, many of which are kept safe in private collections. During the succeeding few hundred years, the rich and powerful families of the West tried to offer the best banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, cookery books are starting to become popular due to more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Grilled Mustard Turkey recipe.
