Recipes of the Month Secondary Story

Turkey Salad


2 cups cooked and diced turkey

½ cup seeded grapes

½ cup diced celery

1 tsp. prepared mustard

1 tsp. lemon juice

1 tsp. sugar

½ tsp. salt

¾ cup sour cream


  1. Combine your grapes, turkey and celery.
  2. Blend together mustard, lemon juice, sugar and salt.
  3. Fold sour cream mixture into turkey.
  4. Chill before serving.

Spicy Filled Potatoes


4 large baking potatoes

1 tbsp vegetable oil (optional)

Salt and pepper

15 ½ oz canned chickpeas, drained

1 tsp ground coriander

1 tsp ground cumin

4 tbsp chopped cilantro

2/3 cup lowfat plain yogurt


  1. Preheat the oven to 400 degrees. Scrub the potatoes and pat them dry with paper towels, Prick them all over with a fork and brush with oil, if using, then season to taste with salt and pepper. Place them on a large baking sheet and bake in the oven for 1-1 ¼ hours, or until cooked through. Let cool for 10 minutes.
  2. Place the chickpeas in a large bowl and mash. Stir in the ground coriander, cumin, and half the chopped cilantro, then cove and reserve.
  3. Halve the potatoes and scoop the flesh into a bowl, keeping the shells intact. Mash the flesh until smooth and gently mix into the chickpea mixture with the yogurt. Season to taste. Place the shells on a baking sheet and fill with the potato mixture. Return the potato sot the oven and bake for 10-15 minutes, or until thoroughly heated through.
  4. Sprinkle the potatoes with cilantro

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