If you don't have pumpkin pie spice on hand, simply combine 1/4 teaspoon ground cinnamon with 1/8 teaspoon each ground allspice, nutmeg, and cloves.
2/3 cup canned whole-berry cranberry sauce
1/3 cup canned crushed pineapple
3/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon crushed red pepper flakes
1 teaspoon paprika
4 turkey cutlets (4 ounces each), halved crosswise
2 teaspoons olive oil
1 In a medium bowl, combine the cranberry sauce, pineapple,1/4 teaspoon of the salt, the pumpkin pie spice, and red pepper flakes. Refrigerate.
2 Preheat the broiler. Sprinkle the remaining ½ teaspoon salt and the paprika over the turkey cutlets. Brush the cutlets with the oil. Broil the cutlets 4 to 6 inches from the heat until lightly browned and cooked through, about 2 minutes per side.
3 Serve the hot cutlets with the chilled relish. Makes 4 servings
Broiled Pork with Cranberry-Cherry Relish In the relish, step 1, substitute cherry all-fruit spread for the crushed pineapple. Substitute 4 boneless pork loin chops (4 ounces each) for the turkey. In step 2, omit the paprika and use 1/2 teaspoon rubbed sage and 1/2 teaspoon thyme and rub them over the pork, then sprinkle with the salt.
per serving: calories 210, total fat 3g, saturated fat 0.5g, cholesterol 71mg, dietary fiber 1g, carbohydrate 19g, protein 26g, sodium 491mg,
good source of: niacin, selenium, vitamin B6
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimuma benefit for your arthritic hands. However, some foodslike canned beanscan hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.