CURRIED TURKEY-APPLE SALAD

1/4 cup diced red onion

1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp Splenda Granular
1/4 cup low-fat or olive oil mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted walnuts

Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.

When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.

To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.

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BANANA SPLIT PIE

1 baked 9-inch sugar-free pie crust (there are several diabetic-friendly pie crusts on the market or make your own with your choice of low/no carb products)

1 pkg (4-oz) sugar-free instant vanilla pudding mix
2 cups low-fat milk
2 bananas, sliced
1 can (15-oz) can crushed pineapple in its own juice
1 carton (8-oz) sugar-free frozen whipped topping, thawed
1/2 cup pecans, chopped

Drain the pineapple well and pour the juice over the bananas; drain.

In a bowl, pour the milk into the pudding mix and beat with a wire whisk 5 minutes or until thickened. Pour pudding into the prepared crust. Place the sliced bananas over the pudding. Sprinkle the pineapple over the drained bananas. Spread the whipped topping evenly over the pineapple and sprinkle the pecans over the top. Chill for at least an hour before cutting to serve.

For garnish purposes only, you may place a long-stemmed maraschino cherry in the center of the pie.

Yield: 8 servings (1 slice for you, share the rest) Diabetics should never eat dessert after a medium to high carb meal!

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CRISPY AIR FRIED CHICKEN

Disclaimer: This recipe requires 2 hours up to overnight of soaking in a buttermilk mixture. Plan accordingly if making this recipe.

Before you dismiss this recipe, see the nutritional info below.

1 cup buttermilk

2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

4 lbs chicken pieces

3 cups cornflakes cereal, crushed

1/3 cup white whole wheat flour

1 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

Lemon wedges, optional for serving

Fresh parsley sprigs., optional for serving

In a large bowl, preferably with a lid, combine buttermilk, garlic powder, first salt and first pepper. Add chicken and toss until coated. Cover and chill at least 2 hours but up to overnight. Discard the marinade and place chicken back in the bowl.

In a separate bowl, mix cornflake crumbs, flour, oregano, second salt and second pepper. Working one piece at a time, coat chicken with this mixture.

Place crisper plate in basket of a 7-quart air fryer; coat with nonstick cooking spray. Place basket in air fryer; heat to 325-degrees. In 2 batches, place chicken in basket; coat with the cooking spray. Place basket in air fryer and cook until golden brown and chicken is no longer pink near the bone, 25-30 minutes per batch. Remove chicken from fryer and serve with the lemon and parsley for garnish, if desired.

Yield: 6 servings Per Serving: 310 calories, 42g protein, 18g carbs (2g sugar), 340 mg sodium Note: reduce sodium by omitting the second 1/4 tsp salt

My version of a recipe from First for women 1/24