Diabetic Dish of the Week – Roast Turkey With Cranberry Stuffing

November 24, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Roast Turkey With Cranberry Stuffing. To make this week’s recipe some of the ingredients that you’ll be needing are French Bread, Onions, Celery, Poultry Seasoning, Cranberries, Whole Turkey, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roast Turkey With Cranberry Stuffing
Looking for a centerpiece for your Thanksgiving menu? We’ve got you covered! This turkey and stuffing combo is packed with flavor, not calories or carbohydrates.

Ingredients
1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes
2 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely chopped fresh cranberries
1 tablespoon sugar
Nonstick cooking spray
3/4 cup fat-free reduced-sodium chicken broth
1 whole turkey (about 8 to 10 pounds), thawed if frozen

Directions
Yield: 20 servings
Serving size: 1/20 of recipe

1. Preheat oven to 375°F. Arrange bread on 2 (15×10-inch) jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes, or until vegetables are tender.

3. Remove pan from heat; stir in bread cubes, poultry seasoning, thyme, rosemary, salt and pepper. Combine cranberries and sugar in small bowl; mix well. Stir into saucepan. Gently stir broth into saucepan.

4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity with cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing; place any remaining stuffing in casserole sprayed with nonstick cooking spray. Cover and refrigerate until baking time.

5. Place turkey, breast side up, on rack in prepared roasting pan. Bake 3 hours, or until thermometer inserted in thickest part of thigh reaches 180°F. Transfer turkey to cutting board; loosely tent with foil.

6. Increase oven temperature to 375°F. Place covered casserole of stuffing in oven. Bake casserole, covered, 25 to 30 minutes, or until heated through.

7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 223 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-turkey-with-cranberry-stuffing/

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Quick ’n Healthy Taco Salad

November 24, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Diabetic Friendly Recipe to pass along, Quick ’n Healthy Taco Salad. There is a recipe for both the Dressing and Salad and to make the Dressing you’ll be needing Light Sour Cream, Low Fat Plain Yogurt, Cilantro, Lime Juice, and Garlic Salt. Then to make the Salad you’ll be needing Red Bell Peppers, Ground Beef, Chili Powder, Salsa, Romaine Lettuce, Green Onions, Reduced Fat Mexican Blend Cheese, Tomatoes, and Reduced Fat Tortilla Strips. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Quick ’n Healthy Taco Salad
Toss those dull lettuce bowls and try a delicious Quick ’n Healthy Taco Salad. This recipe is courtesy of Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories, by award-winning registered dietitian and New York Times best-selling cookbook author Marlene Koch.

Ingredients
Dressing
1/3 cup light sour cream
1/3 cup low-fat plain yogurt
1/2 cup chopped cilantro, loosely packed
2 tablespoons lime juice (about 1 lime)
1/8 teaspoon garlic salt

Salad
Cooking spray
1 medium red bell pepper, diced
3/4 pound lean ground beef
1/2 teaspoon chili powder
3/4 cup salsa
6 cups chopped romaine lettuce
2 green onions, sliced
3/4 cup reduced-fat Mexican blend cheese
2 medium tomatoes, cut into wedges
Reduced-fat tortilla strips, optional

Directions
Yield: 4 servings
Serving size: 1 salad (1/4 of recipe)

1. Combine all ingredients for dressing in a blender and blend until smooth.

2. Spray a large nonstick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes, or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes, or until meat is well-browned. Stir in the salsa and cook for one minute to combine.

3. Place 1 1/2 cups chopped lettuce onto each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on 1/4 of the green onions, 3 tablespoons cheese and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 11 g Sugars: 6 g, Protein: 27 g, Fat: 14 g, Saturated Fat: 7 g, Cholesterol: 45 mg, Sodium: 460 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/quick-n-healthy-taco-salad/

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Diabetic Dessert of the Week – Cranberry-Orange Bread Pudding

November 19, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Cranberry-Orange Bread Pudding. To make this week’s dish you’ll be needing Cinnamon Bread, Dried Cranberries, 1% Milk, Cholesterol Free Egg Substitute, Vanilla Fat-Free Sugar-Free Pudding and Pie Filling Mix, Grated Orange Peel, Vanilla, and Ground Cinnamon. The Bread Pudding is 67 calories and 10 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cranberry-Orange Bread Pudding
Looking for a treat? You’ll love this low-carb twist on the conventional bread pudding recipe!

Ingredients
2 cups (4 slices) cubed cinnamon bread
1/4 cup dried cranberries
2 cups low-fat (1%) milk
1/2 cup cholesterol-free egg substitute
1 package (4-serving size) vanilla fat-free sugar-free pudding and pie filling mix*
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

Directions
Yield: 9 servings
Serving size: 1 bread pudding

1 – Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.

2 – Divide bread cubes evenly among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.

3 – Combine remaining ingredients in medium bowl. Pour into custard cups over cranberries. Let stand 5 to 10 minutes.

4 – Bake 25 to 30 minutes or until centers are almost set. Let stand 10 minutes before serving.

*Note. Do not use instant pudding and pie filling mix.

Nutrition Information:
Calories: 67 calories, Carbohydrates: 11 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 190 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cranberry-orange-bread-pudding/

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Cornbread Salad

November 19, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Cornbread Salad. To make this recipe you’ll be needing Leftover Cornbread, Kidney Beans, Chili, Salsa, Tomato, Cilantro, and Onion. Good recipe to use some of those leftovers! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cornbread Salad
Don’t let that leftover Thanksgiving cornbread go to waste! Give it a new life with this quick and easy recipe.

Ingredients
Preparation time: 5 minutes
Cooking time: 5 minutes

5 ounces leftover cornbread (about half of a 9-inch round cornbread, or 4 muffins)
1 can (15 ounces) beans (black, kidney, or navy), rinsed and drained
1 cup leftover chili or thick pasta sauce
1 tablespoon prepared salsa
1 small tomato, diced
1/4 cup chopped cilantro, parsley, or celery leaves
1/4 cup chopped onion (white, red, or green)

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Crumble leftover cornbread into bite-size pieces into a medium serving dish or pasta bowl. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil. Spoon bean mixture evenly over cornbread pieces. Top with chopped tomato, cilantro, and onion. Serve immediately.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 31 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 12 mg, Sodium: 604 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/cornbread-salad/

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Diabetic Dish of the Week – Mushroom Sage Stuffing

November 17, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Mushroom Sage Stuffing. To make this week’s recipe you’ll be using Butter Sticks, Shiitake Mushroom Caps, Onion, Celery, French Bread Cubes, Sage, Grated Orange Peel, Salt, Pepper, and Low Sodium Chicken Broth. Perfect for any Roasted Turkey! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mushroom Sage Stuffing
This dish is a deliciously different take on the Thanksgiving staple! If you’re tempted to try a new stuffing on Turkey Day, look no further than this mouthwatering recipe, which incorporates shiitake mushrooms, sage and orange peel for a side that’s sure to be a hit.

Ingredients
1/4 cup (1/2 stick) blended butter and oil baking sticks
2 cups sliced shiitake mushroom caps
1 onion, chopped
1 stalk celery, chopped
6 cups French or sourdough bread cubes, toasted
2 teaspoons minced fresh sage
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup low-sodium chicken broth

Directions
Yield: 8 servings

1 – Preheat oven to 325°F. Spray shallow 2-quart casserole with nonstick cooking spray.

2 – Melt butter in large saucepan or Dutch oven over medium-high heat. Add mushrooms, onion, and celery; cook and stir 5 minutes or until tender. Stir in bread cubes, sage, orange peel, salt, and pepper. Slowly stir in broth. Pour into prepared casserole.

3 – Bake 30 minutes or until stuffing is heated through and lightly browned.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Sodium: 470 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mushroom-sage-stuffing/

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Giblet Gravy

November 17, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another perfect Diabetes Friendly side dish for the upcoming Thanksgiving Day Feast, Giblet Gravy. To make this dish you’ll be needing Turkey Giblets, Ground Sage, Black Pepper, and Jar of Turkey Gravy. The Gravy is 30 calories and 1 net carb per serving! This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Giblet Gravy
Using prepared gravy is an easy way to help control fat, sodium and carb intake, especially during the food-heavy holiday season. Give it a homemade twist with this quick and easy recipe, which makes use of those turkey giblets and features the pleasing flavors of black pepper and sage.
Ingredients
1/2 cup diced cooked turkey giblets
1/4 teaspoon ground sage
1/4 teaspoon black pepper
1 can (10 1/2 ounces) turkey gravy (see Note*)

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Place all ingredients in saucepan. Cook, stirring occasionally, over medium-low heat 5 minutes or until hot. Gravy can be thinned with water, if necessary.

*Note: Using prepared gravy is an easy way to help control fat, sodium, and carb intake, especially during the food-heavy holiday season. With canned gravy, you know exactly what the nutrients are per serving size, something you can only guess with homemade gravy. An appropriate diabetic or heart-healthy serving of gravy is 2 tablespoons.

Nutrition Information:
Calories: 30 calories, Carbohydrates: 2 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 176 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/giblet-gravy/

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Appetizer of the Week – Potato Salad with Citrus Dressing

November 14, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Potato Salad with Citrus Dressing. To make this week’s recipe you’ll be needing Sweet Potatoes, White Onions, Extra Virgin Olive Oil, Sesame Seeds, Black Pepper, Parsley, Lemon Juice, and Lemon Peel. A new favorite Potato Salad? The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Potato Salad with Citrus Dressing
Sweet potatoes and lemon zest give this potato salad an extra kick of flavor!

Ingredients
Preparation time: 10–15 minutes
Cooking time: 25–30 minutes.
Chilling time: 2 hours

1 pound russet potatoes
1 pound sweet potatoes, peeled
1 medium white onion
3 tablespoons extra-virgin olive oil or canola oil
1 tablespoon toasted sesame seeds
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
3 ounces freshly squeezed lemon juice
1 teaspoon finely grated lemon peel

Directions
Yield: 4 cups
Serving size: 3/4 cup

1 – Preheat oven to 350°F. Cut potatoes, sweet potatoes, and onion into bite-size pieces and place in a medium bowl. Pour 2 tablespoons of oil over the pieces and mix well. Spread pieces in a shallow baking pan and place in oven for about 25–30 minutes, until potatoes are fork-tender. Remove from oven and cool. Prepare dressing by whisking together 1 tablespoon oil with sesame seeds, pepper, parsley, lemon juice, and lemon peel in a small bowl. When vegetables cool, place them in a medium-size serving bowl, pour dressing over them, and gently mix. Chill for 2 hours for best flavor.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 33 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/potato-salad-with-citrus-dressing/

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Roasted Squash Bisque with Pistachios

November 14, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Roasted Squash Bisque with Pistachios. To make this recipe you’ll be using Winter Squash, Fat Free Low Sodium, Chicken Broth, Pistachio Nuts, Black Pepper, Allspice, and Fat-Free Evaporated Milk. The Bisque is 74 calories and 12 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roasted Squash Bisque with Pistachios
Ingredients
Preparation time: 35 minutes

1 winter squash (Hubbard, butternut, or acorn), approximately 2 pounds
2 cups fat-free, low-sodium chicken broth
2 tablespoons roasted pistachio nuts (without shells)
1/4 teaspoon black pepper
1/2 teaspoon allspice
1 can (5 ounces) fat-free evaporated milk

Directions
Yield: 4 1/2 cups
Serving size: 3/4 cup

1 – Preheat oven to 375°F. Cut the squash in half and scoop out seeds. Place squash halves on baking sheet, cut-side down. Prick the skin of the squash with a sharp knife. Bake for approximately one hour until flesh is tender. Cool slightly. Scoop out 3 cups of cooked squash and place it in a blender or food processor. (Save any extra squash for another use.) Add some of the chicken broth to aid in blending. Sprinkle pistachio nuts, pepper, and allspice into the food processor or blender. Process until smooth and nuts are ground. When squash is smooth, pour into a large saucepan with remaining broth. Heat over low heat, stirring constantly until mixture comes to a slow boil. Stir in evaporated milk and continue to heat until soup bubbles and is heated through. Serve immediately.

Nutrition Information:
Calories: 74 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 71 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/roasted-squash-bisque-with-pistachios/

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Diabetic Dish of the Week – Lamb Chops with Cranberry-Pear Chutney

November 10, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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Diabetic Dish of the Week is Lamb Chops with Cranberry-Pear Chutney. To make this week’s dish you’ll be needing Water, Dried Cranberries, Dried Apricots, No-Sugar-Added Raspberry Fruit Spread, Red Vinegar, Spices, Pear, Vanilla, Bone In Lamb Loin Chops, and Garlic Cloves. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb Chops with Cranberry-Pear Chutney
These juicy lamb chops will be the hit of any dinner — whether serving your family or a table of hungry guests. The colorful chutney adds just the right hint of seasonal flavor to the succulent chops. At only 260 calories per serving, everyone will be happily satisfied, not uncomfortably stuffed.

Ingredients
1/2 cup water
1/4 cup dried cranberries
1/4 cup dried apricots, cut into quarters
1/4 cup no-sugar-added raspberry fruit spread
1 tablespoon red wine vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon salt, divided
1 medium pear, peeled and cut into 1/2-inch pieces
1/2 teaspoon vanilla
4 bone-in lamb loin chops (about 5 ounces each)
2 cloves garlic, minced
1/4 teaspoon dried rosemary, crushed
Black pepper

Directions
Yield: 4 servings
Serving size: 1 lamb chop with 1/4 cup chutney

1 – Preheat broiler. For chutney, combine water, cranberries, apricots, fruit spread, vinegar, cinnamon, and 1/8 teaspoon salt in medium saucepan; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until mixture is thickened. Remove from heat; stir in pear and vanilla.

2 – Rub both sides of lamb chops with garlic. Sprinkle with remaining 1/4 teaspoon salt, rosemary, and pepper. Coat broiler pan and rack with nonstick cooking spray; arrange lamb chops on prepared rack.

3 – Broil lamb at least 5 inches from heat source 7 minutes. Turn and broil 7 minutes more or until desired doneness. Serve lamb chops with chutney.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 293 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-chops-with-cranberry-pear-chutney/

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Wild Rice, Mushroom, and Cranberry Dressing

November 10, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

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