Recipes Included On This Page Terra Mediterranean Couscous Tofu Cream Cheese (lactose-free) Turkey and Vegetable Couscous Turkey Spinach Wraps Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Terra Mediterranean Couscous Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 cups SYSCO Supreme shrimp stock 2 pounds Quick-cooking couscous 2 1/2 ounces Arrezzio sun-dried tomatoes -- diced 1 1/4 cups SYSCO Natural fresh basil -- chopped 5 ounces SYSCO Imperial pine nuts -- toasted 5 ounces SYSCO Imperial golden raisins 1. Bring shrimp stock to boil. 2. Combine couscous and sun-dried tomatoes in bowl. Add shrimp stock, stir just until mixed, then cover bowl tightly with plastic wrap. Let stand until liquid is absorbed, about 5 minutes. Spread couscous onto pan, separating grains to fluff. When cooled, mix couscous with basil, pine nuts and raisins. 3. Portion 4 ounces of couscous for each serving. Serve cold, at room temperature or warm. By : Terra restaurant, Naples FL Source : Sysco.com Contributed to the FareShare Gazette by Fatima; 11 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Tofu Cream Cheese (lactose-free) Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/4 ounces silken firm tofu -- (290 g) 1 tablespoon fresh lemon juice -- (15 mL) 1 tablespoon vegetable oil -- (15 mL) 1/4 teaspoon salt -- (1 mL) Put the tofu into a sieve to drain. Puree the drained tofu, lemon juice, oil and salt in a food processor until smooth. Transfer to an airtight container and refrigerate (covered) for up to three days. Makes about 1 cup (250 mL). This can be used as a spread, as a dip or as a sandwich filling. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 16 Calories; 2g Fat (95.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Fruit; 1/2 Fat. * Exported from MasterCook * Turkey and Vegetable Couscous Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless turkey breast cut into 1-inch cubes 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1 large onion -- chopped 2 teaspoons garlic -- minced 1 pound butternut squash -- (1 small) peeled and cut into 1/2-inch pieces 2 medium carrots -- peeled and cut into 1/2-inch pieces 1 large lemon -- thinly sliced 3 1/2 ounces capers -- drained and rinsed [1 jar] 12 Kalamata olives -- pitted 14 1/2 ounces reduced-sodium fat-free chicken broth 1 large zucchini -- cut into 1/2-inch pieces 1 large green pepper -- seeded and cut into 1-inch pieces 3 Roma tomatoes -- cut into quarters 15 ounces chick peas -- drained and rinsed [1 can] Couscous -- (6 servings) 1/2 teaspoon turmeric 1/4 cup golden raisins 4 ounces Feta cheese -- crumbled In large self-closing plastic bag, combine oil, vinegar, rosemary, thyme, salt and pepper. Add turkey cubes. Close bag and knead to combine turkey and oil mixture. Refrigerate overnight. Lightly coat a 5-quart saucepan with vegetable spray. Over medium-high heat, brown turkey in batches, removing each batch when browned. Re-spray pan. Add onion and garlic; sauté about 2 minutes or until onion is tender. Add squash and carrots and cook about 1 minute. Add lemon, capers and olives, stirring to combine. Pour in chicken broth and bring to a boil; reduce heat and simmer for 25 minutes. Add zucchini, green pepper, tomatoes and chick peas to turkey/vegetable mixture. Return to boil; reduce heat and simmer an additional 10 minutes or until vegetables are tender. Prepare couscous according to package directions and add turmeric. Stir raisins into cooked couscous. Arrange on large platter and top with turkey mixture. Sprinkle with Feta cheese. Source : National Turkey Federation Contributed to the FareShare Gazette by Fatima; 18 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 18g Fat (43.6% calories from fat); 28g Protein; 25g Carbohydrate; 4g Dietary Fiber; 83mg Cholesterol; 950mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Turkey Spinach Wraps Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 8 flour tortillas -- (12-inch) 5 ounces spinach leaves -- trimmed 1 pound thickly sliced deli turkey 16 ounces salsa -- drained (1 jar) Spread cream cheese over tortillas. Top with spinach leaves and turkey slices. Spread drained salsa over turkey. Roll each tortilla up tightly jelly-roll style and wrap in a large piece of waxed paper, twisting the ends closed. To serve, cut each wrapped sandwich in half. Makes 8 wraps. Contributed to the FareShare Gazette by Dancer^; 30 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 15g Fat (38.6% calories from fat); 9g Protein; 45g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 684mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

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