ARE YOU AWARE: Diabetic Recipes For Thanksgiving

[monicapink]

So many times (in the past) I found preparation for the winter holiday meals SOMEWHAT DIFFICULT .... and in some instances I STILL DO.

But I have learned (and I am still learning) that need not be the case because I am now more mindful of insuring both my caloric and nutritional needs.

During this month (as well as next month) I will share recipes that I have enjoyed (or have thought to try) with those of you WHO LIKE MYSELF are interested and concerned in maintaining both nutritional and health needs .... these are recipes for you to decide as to whether you CAN incorporate them at your holiday feast.


SWEET POTATO BISCUITS -- Makes 18


Butter Flavored Cooking Spray *
2 1/2 cups all purpose flour
2 tablespoons brown sugar SUBSTITUTE
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup canola oil
3/4 cup PLUS 2 tablespoons nonfat buttermilk
3/4 cup MASHED COOKED sweet potato
* I have used Pam Butter Flavored Cooking Spray


PREHEAT OVEN to 425 degrees. Spray a NONSTICK baking sheet with cooking spray.

IN A LARGE BOWL, combine flour, brown sugar (substitute), baking powder, baking soda, nutmeg, salt and sugar.

IN A SEPARATE BOWL, combine oil, buttermilk and mashed sweet potato. Add to the dry ingredients (in the large bowl) AND MIX UNTIL thoroughly combined. (The dough mix will be DRY).

TRANSFER dough to a floured board. Knead a few times and pat to a 1 inch thickness RECTANGLE. DIP A sharp knife in the flour, then CUT THE DOUGH into thirds LENGTHWISE. Then cut each long strip into 6 EQUAL PIECES (making 18 squares). Transfer biscuits to prepared baking sheet.

BAKE for 10 to 13 minutes OR until tops are GOLDEN and FIRM TO THE TOUCH. Serve warm.


Total Calories per biscuit: 104
Total Fat 3 grams
Saturated Fat 0 grams
Carbohydrates 16 grams
Cholesterol .. TRACE
Sodium 204 milligrams
Dietary Fiber 1 gram
Protein 2 grams


GARLIC MASHED POTATOES -- Serves 8


4 potatoes, PEELED AND CUBED
1 1/3 cups WARM nonfat milk
1 1/3 (medium) garlic heads
2/3 cup FF Low Sodium Chicken Broth
2 tablespoons AND 2 teaspoons olive oil
1 tablespoon AND 1 teaspoon dried thyme
3/4 teaspoon dried rosemary, CRUSHED
Salt and Pepper (*) to taste
* I use White Pepper


PREHEAT OVEN to 350 degrees.

SLICE the top off the head of garlic to expose the garlic cloves AND PLACE the whole head AND the broth in a small casserole dish. COVER and BAKE for 1 hour; remove the dish from the oven and SET ASIDE.

BOIL the cubed potatoes in water for 20 minutes OR until soft. Drain. ADD the warm milk and olive oil. BEAT WITH MIXER until potatoes fluffy. ADD the herbs.

SQUEEZE the garlic out from each of the cloves LEAVING BEHIND THE SKINS. ADD ALL the garlic pulp to the potatoes. Using mixer BEAT AGAIN; season with salt and pepper.


Total Calories (per 1/2 cup serving) 156
Total Fat 5 grams
Saturated Fat 0 grams
Carbohydrates 15 grams
Cholesterol 0.5 milligrams
Sodium 68 milligrams
Dietary Fiber 3 grams
Protein 4 grams

I will be adding more recipes at the end of this week.

[LaDean]

Hi, did anyone ever try mashed potatoes with califlower. its so good and great. and also califlower potatoe salad is t he greatest... just an idea. thanks for sharing the receipes. they sound good. LaDean

[monicapink]

Hi LaDean,

Yes I have made MOCK MASHED POTATOES using Caulflower, Margarine, Nonfat Milk, Garlic Powder (or Onion Powder) very often ...

However I would definitely be interested in the cauliflower potato salad ... please post it .... in fact please share and POST ANY RECIPE you have enjoyed .. I'm always looking for new ideas. Have and make it a great day. I am as always, Monica

[monicapink]

BASIC THANKSGIVING STUFFING -- Serves 8


1 2/3 cups FF Chicken Broth
2 onions, DICED
4 cups DICED whole wheat bread
2 teaspoons paprika
2 tablespoons AND 2 teaspoons egg substitute
salt and pepper to taste

In a skillet over MEDIUM HIGH flame heat 1/2 of the chicken broth; add the onions and cook for 10 minutes UNTIL onions have softened.

In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.

PLACE MIXTURE inside the cavity of a turkey or PLACE IN A CASSEROLE DISH. IF STUFFING IS TO BE BAKED SEPARATELY FROM THE TURKEY, PLACE STUFFING IN A PREHEATED 350 DEGREE OVEN AND BAKE FOR 40 TO 45 MINUTES.


Total Calories per serving 64
Total Fat 1 gram
Carbohydrates 11 grams
Cholesterol 1 milligram
Sodium 189 milligrams
Dietary Fiber 2 grams
Protein 3 grams


PUMPKIN CHEESE CAKE -- Serves 8


2 (8 oz.) packages FF Cream Cheese, SOFTENED
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup CANNED pumpkin
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed Cool Whip FF Topping

MIX cream cheese, sugar and vanilla with an electric mixer on medium speed UNTIL WELL BLENDED. Add eggs and mix UNTIL WELL BLENDED DO NOT OVERBEAT AFTER ADDING EGGS

Remove 1 cup of the batter; stir in pumpkin and spices. Spray 9 inch pie plate with cooking spray and sprinkle the bottom with the crumbs.

Pour remaining PLAIN batter into crust. Top with pumpkin batter. Bake at 325 degrees for 40 minutes OR until CENTER IS ALMOST SET.

COOL AND REFRIGERATE FOR 3 HOURS OR OVERNIGHT. Top each serving if desired with 1 tablespoon of the whipped topping.


Total Calories per serving: 150
Total Fat 3 grams
Saturated Fat 1 gram
Carbohydrates 23 grams
Cholesterol 65 milligrams
Sodium 340 milligrams
Dietary Fiber 1 gram
Sugars 18 grams
Protein 9 grams

[LaDean]

Hi, just fix like potatoe salad. add everything but califlower like the potatoes. I just boil it and cut it up and add everything. so good. I love it.. i will share yes. thanks . this is all new to me this debetic thing. but is getting better. at least i am not bad with it. so taking care of it now. thanks for your sharing. LaDean

[monicapink]

CRANBERRY APPLE RELISH -- Serves 8


1 (12 ounce) package fresh cranberries, RINSED
3 tablespoons sugar
2 tablespoons sugar substitute
1/4 teaspoon ground cinnamon
2 RED DELICIOUS apples, PEELED, CORED AND DICED
2 tablespoons lemon juice

IN A FOOD PROCESSOR (with a knife blade) or BLENDER, pulse cranberries with sugar, 2 tablespoons SUGAR SUBSTITUTE and cinnamon UNTIL CHOPPED.

ADD apples and continue to pulse until ENTIRE MIXTURE is FINELY CHOPPED. Stir in lemon juice.

Transfer to serving dish COVER AND REFRIGERATE until ready to serve.


Total Calories per 1/4 cup serving: 40
Total Fat 0 grams
Saturated Fat 0 grams
Carbohydrates 10 grams
Cholesterol 0 milligrams
Sodium 0 milligrams
Dietary Fiber 2 grams
Protein 0 grams


APPLE MUFFINS -- Makes 12


1 1/2 cups flour
1/3 cup FIRMLY PACKED brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1 egg
1 cup nonfat milk
1/3 cup UNSWEETENED APPLESAUCE *
1 tablespoon vegetable oil
1 1/2 cups Raisin Bran Cereal
3/4 cup apple, PEELED, CORED and FINELY CHOPPED
3/4 cup chopped walnuts
* I have used the Motts Unsweetened Raspberry Applesauce

PREHEAT OVEN to 425 degrees. In a large bowl, MIX flour, sugar, baking powder and cinnamon; set aside.

BEAT egg, milk, applesauce and oil in a bowl with a wire whisk UNTIL TOTALLY BLENDED. Stir in cereal; Add to flour mixture. STIR JUST UNTIL MOISTENED (batter will be lumpy) Stir in apples and 1/2 cup of the walnuts. Spoon batter evenly into 12 PAPER LINED muffin cups. Sprinkle with remaining 1/4 cup walnuts. Bake for 20 minutes or until toothpick inserted in centers comes out clean. Cool on rack.


Total Calories per serving: 180
Total Fat 6 grams
Saturated Fat 1 gram
Carbohydrates 28 grams
Cholesterol 20 milligrams
Sodium 180 milligrams
Dietary Fiber 2 grams
Protein 2 grams

[monicapink]

STUFFED BAKED APPLES -- Serves 4


4 (medium to small) apples
1 teaspoon margarine
2 tablespoons sugar substitute
1/3 teaspoon ground cinnamon
1/2 teaspoon lemon juice
2 tablespoons finely chopped dates *
* I have preferred to use Sunmaid Raisins

REMOVE apples cores, LEAVING 1/2 INCH AT THE BOTTOM of each apple. PRICK SKINS with a fork and set aside.

In a shallow microwaveable casserole dish, melt margarine. STIR in sugar substitute, cinnamon, lemon juice and dates. Spoon date mixture into apple centers and place apples in casserole dish.

Microwave COVERED on HIGH for 6 minutes OR until apples are tender. Let stand a few minutes and spoon liquid back into apples before serving.


Total calories per serving: 90
Total Fat 0.5 grams
Saturated Fat 0 grams
Carbohydrates 21 grams
Cholesterol 0 milligrams
Sodium 0 milligrams
Dietary Fiber 2 grams
Protein 1 gram


AMBROSIA FRUIT SALAD -- Serves 6 to 8


1 (8 1/4 ounce) canned Pineapple Chunks, UNDRAINED *
1 (11 ounce) can Mandarin Orange Segments, DRAINED **
1 ( 8 ounce) container Sour Cream ***
1 cup coconut
1 cup miniature marshmallows .
* I use Dole canned Pineapple Chunks Packed in Juice
** I use Geisha canned Mandarin Orange slices
*** I use Knudsen Light Sour Cream

DRAIN, pineapple, RESERVING 1 TABLESPOON of the juice ... MIX pineapple, reserved juice and remaining ingredients. Mix by tossing LIGHTLY. COVER AND REFRIGERATE for several hours or UNTIL CHILLED.


Total Calories per (1/2 cup) serving: 170
Total Fat 10 grams
Saturated Fat 7 grams
Carbohydrates 19 grams
Cholesterol 25 milligrams
Sodium 55 milligrams
Dietary Fiber 2 grams
Sugars 15 grams
Protein 2 grams

[monicapink]

Pineapple Cranberry Salad -- Serves 6


1 (3 ounce) package Raspberry Flavored Gelatin
2/3 (16 ounce) can WHOLE cranberry sauce
1/4 teaspoon orange peel
4 1/2 tablespoons orange juice
1 tablespoon AND 1 teaspoon lemon juice
2/3 (20 ounce) canned pineapple chunks, DRAINED
1/2 cup sliced celery

Drain and reserve juice from pineapple, ADD water to equal 1 cup. In a saucepan over medium flame, bring the PINEAPPLE JUICE to a boil, add gelatin and stir until DISSOLVED. Remove from heat, ADD cranberry sauce, orange peel, orange juice and lemon juice. BLEND together and COOL until slightly thickened.

Stir in pineapple and celery, turn into mold. Chill until firm.


Total Calories per serving: 135
Total Fat 0 grams
Carbohydrates 45 grams
Cholesterol 0 milligrams
Sodium 63 milligrams
Dietary Fiber 1 gram
Protein 2 grams


THREE BEAN SALAD -- Serves 10


1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can kidney beans, DRAINED AND RINSED
1 small Bermuda Onion, SLICED into THIN rings *
3/4 cup sugar
2/3 cup Champagne Vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground WHITE PEPPER
1/2 teaspoon celery seed
* I find it easier to FINELY chop the onion

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper and celery seed. Place in refrigerator for AT LEAST 12 hours.


Total Calories per serving: 90
Total Fat 3 grams
Carbohydrates 15 grams
Cholesterol 0 milligrams
Sodium 330 milligrams
Dietary Fiber 3 grams
Protein 2 grams

[monicapink]

CRANBERRY BARS -- Makes 48 *
* This recipe can be used for all holiday occasions ... as well as every day usage.


FILLING


1/2 cup granulated sugar
1/4 cup orange juice
1/4 cup water
2 cups FRESH cranberries
1 tablespoon GRATED orange peel
1/2 teaspoon ground cinnamon


BARS


3/4 cup packed brown sugar
1/2 cup margarine, SOFTENED
1 1/2 cups QUICK COOKING OATS
1 cup all purpose flour **
1/4 teaspoon salt
** To make healthier use whole wheat flour

In a large saucepan, MIX granulated sugar, orange juice and water. HEAT TO BOILING. STIR IN ALL REMAINING FILLING INGREDIENTS. Cook over MEDIUM FLAME for 10 minutes, STIRRING OCCASIONALLY UNTIL THICKENED. Cool.

HEAT oven to 400 degrees. In a bowl MIX brown sugar, margarine. STIR IN ALL REMAINING BAR INGREDIENTS UNTIL CRUMBLY. PRESS HALF (1/2) of the crumbly mixture in UNGREASED 13 x 9 x 2 inch baking pan. EVENLY SPREAD with filling and TOP with remaining crumbly mixture; PRESS TIGHTLY.

Bake for 15 to 20 minutes OR until light brown. For bars, cut into 8 rows by 6 rows WHILE STILL WARM.

Total Calories per bar: 60
Total Fat 2 grams
Saturated Fat 1 gram
Carbohydrates 10 grams
Cholesterol 5 milligrams
Sodium 25 milligrams
Dietary Fiber 1 gram
Protein 1 gram


PINEAPPLE UPSIDE DOWN MOLD -- Serves 8 to 10


1 (20 oz.) can pineapple SLICES in JUICE, UNDRAINED
Cold water
7 maraschino cherry HALVES
1 1/2 cups BOILING WATER
1 package (8 serving size) Jell-O SF Lime Flavored Gelatin
1 (8 oz.) package Kraft Philadelphia Cream Cheese, SOFTENED *
* To reduce fat intake use Kraft Philadelphia FAT FREE Cream Cheese

DRAIN pineapple, RESERVING JUICE. Add enough cold water to juice to MEASURE 1 1/2 CUPS; set aside. Arrange 7 slices of pineapple on the bottom of a 9 inch round cake pan and SPRAY with Pam. Place maraschino halves in center of each pineapple slice. CHOP REMAINING PINEAPPLE SLICES; set aside.

STIR boiling water into dry gelatin. MIX until completely dissolved. STIR in measured pineapple juice and water. REMOVE 1 CUP of the gelatin and set aside at room temperature. REFRIGERATE remaining gelatin for 1 1/2 hours OR until thickened. Stir in CHOPPED pineapple. Spoon gelatin over pineapple slices in pan. REFRIGERATE for 30 minutes OR until SET BUT NOT FIRM.

BEAT cream cheese in a bowl with a wire whisk UNTIL CREAMY. GRADUALLY BEAT in reserved 1 cup gelatin. POUR OVER gelatin layer in pan. REFRIGERATE for 4 hours OR until firm. UNMOLD.


Total Calories per serving: 150
Total Fat 7 grams
Saturated Fat 4 grams
Carbohydrates 22 grams
Cholesterol 20 milligrams
Sodium 140 milligrams
Dietary Fiber 1 gram
Sugars 21 grams
Protein 2 grams

[monicapink]

These are the last of the Thanksgiving recipes ...


APPLESAUCE CAKE -- Serves 10


1 2/3 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups UNSWEETENED applesauce
1/2 cup AND 2 tablespoons IMITATION brown sugar
2 eggs
3/4 teaspoon vanilla extract
1/3 cup raisins

PREHEAT oven to 350 degrees. Spray an 8 x 4 inch loaf pan with cooking spray.

SIFT flour, baking powder, baking soda, cinnamon, nutmeg and salt together. SET ASIDE.

BEAT eggs until light and ADD imitation brown sugar. ADD applesauce and vanilla extract.

ADD flour mixture and BEAT until smooth. Fold in raisins. Pour batter into loaf pan. Bake at 350 degrees for one hour, OR until a toothpick inserted into cake comes out clean.


Total Calories per serving: 120
Total Fat 1 gram
Saturated Fat 0 grams
Carbohydrates 26 grams
Cholesterol 35 milligrams
Sodium 262 milligrams
Dietary Fiber 1 gram
Protein 4 grams


LEMON COCONUT BARS -- Makes 16 Bars


1 cup RF Bisquick
2 tablespoons powdered sugar
2 tablespoons FIRM margarine
3/4 cup GRANULATED sugar
1/4 cup FLAKED coconut
1 tablespoon RF Bisquick
2 teaspoons GRATED lemon peel
2 tablespoons lemon juice
1/2 cup FF Cholesterol Free Egg Product


Lemon Glaze

1/2 cup powdered sugar
1 tablespoon lemon juice

HEAT oven to 350 degrees. In a bowl, stir together 1 cup Bisquick light and 2 tablespoons powdered sugar. CUT in butter, using pastry blender until crumbly. PRESS IN UNGREASED 8 inch square pan.

Bake for 10 minutes OR until light brown. In a separate bowl, mix ALL REMAINING ingredients. Pour coconut mixture over baked layer. BAKE FOR 25 minutes OR until SET AND GOLDEN BROWN. Loosen edges from sides of pan WHILE STILL WARM.

To make the glaze stir powdered sugar and lemon juice until SMOOTH. Spread over bars. COOL for 1 hour. For bars, CUT INTO 4 ROWS BY 4 ROWS.


Total Calories per serving: 110
Total Fat 3 grams
Saturated Fat 2 grams
Carbohydrates 20 grams
Cholesterol 0 milligrams
Sodium 115 milligrams
Dietary Fiber 0 grams
Sugars 15 grams
Protein 1 gram

I wish that you and your families have a HEALTHY and happy Thanksgiving.