10 Diabetes Friendly Thanksgiving Recipes

10 Diabetes Friendly Thanksgiving Recipes

Herb Roasted Turkey

Ingredients

Instructions

From The Family Classics Cookbook by American Diabetes Association

Low Carb Stuffing

Ingredients

Instructions

From Mediterranean Diabetes Cookbook by Amy Riolo

Herb and Olive Oil Mashed Potatoes

Ingredients

Instructions

From Mediterranean Diabetes Cookbook by Amy Riolo

Creamy Cheesy Cauliflower

Ingredients

Instructions

From The Family Classics Cookbook by American Diabetes Association

Green Bean Casserole

INGREDIENTS

1 medium sweet onion, (half diced, half thinly sliced), divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry, (see Ingredient Note)
1 pound frozen French-cut green beans, (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder, (see Ingredient Note)
1 teaspoon paprika
1/2 teaspoon garlic powder

PREPARATION

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

TIPS & NOTES

• Ingredient notes:
• Don't use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
• Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

From Eating Well

Soft whole Wheat rolls

INGREDIENTS

• 1 1/2 cups warm (about 120°F) low-fat milk
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup canola oil
• 3 large eggs, divided
• 1 package quick-rising yeast, (about 2 1/4 teaspoons)
• 3 cups whole-wheat flour
• 2 cups cake flour, divided, plus more for dusting
• 1 1/4 teaspoons salt
• 2 tablespoons wheat germ

PREPARATION

1. Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1 1/2 cups cake flour and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.
2. Sprinkle 1/2 cup cake flour on a work surface. Turn out the dough onto it and knead until all the flour is incorporated, 1 to 2 minutes. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70°F) until doubled in volume, 1 1/4-2 hours.
3. Coat a 9-by-13-inch metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface; pat into a rough 7-by-10-inch rectangle. Cut lengthwise into 4 equal strips using a bench knife or butter knife. Then cut each strip crosswise into 6 equal portions. (Each portion will weigh 1 1/4-1 1/2 ounces.)
4. Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball. Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.) Arrange the rolls in the prepared pan. Cover with plastic wrap. (If following make-ahead instructions, refrigerate the rolls now.)
5. Let the rolls rise at room temperature until almost doubled in size, about 1 1/4 hours.
6. Preheat oven to 400°F. Whisk the remaining egg in a small bowl, and brush the tops of the rolls with it (you'll have some left over); sprinkle with wheat germ. Bake the rolls until light brown on top, about 20 minutes.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 4 and refrigerate overnight. Remove from the refrigerator and let rise until almost doubled in size, about 3 1/2 hours. Continue to Step 6.

From Eating Well

Bold Winter Greens Salad

INGREDIENTS

• 2-3 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper, or to taste
• 2 tablespoons lemon juice
• 1 tablespoon sherry vinegar
• 3-4 anchovy fillets, rinsed and chopped
• 1/3 cup extra-virgin olive oil
• 12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole, such as chicory, radicchio and escarole
• 3 large hard-boiled eggs, (see Tip)

PREPARATION

1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

TIPS & NOTES

• Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

• Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

From Eating Well

Tangarine Cranberry Relish

From Diabetic Living

Pumpkin Pie

From Diabetic Living

No Bake Pumpkin Tarts

Ingredients:

For the crust:

1 cup walnuts
1/4 cup shredded coconut
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1/4 teaspoon salt

For the filling:

1 cup pumpkin puree
1/4 cup almond milk
1/4 cup coconut oil, melted
3/4 cup Medjool dates, pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions:

Line a standard muffin tin with 8 parchment cups, and set aside.

To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you’ll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.

To prepare the filling, simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. (If your dates aren’t soft enough to blend easily, soak them in warm water for 10 minutes beforehand.) Remove the pan of crusts from the fridge, and pour the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.

When the center of the filling is firm to the touch, the tarts are ready to serve. Top with coconut whipped cream, if you like!

From detoxonista.com