Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

January 6, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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 2022! https://www.diabetesselfmanagement.com/

Pecan-Cranberry Upside-Down Cake
Featuring the flavors of peak-season pecans and cranberries, this moist and delicious flipped cake is the perfect complement for your holiday table! And with only 17 grams of carb per serving, it’s easier to leave room in your meal plan for a decadent slice.

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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SUGAR FREE CRANBERRY SAUCE

November 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for SUGAR FREE CRANBERRY SAUCE. Delicious Side Dish and it’s Sugar Free! To make the Sauce you’ll be needing Cornstarch, Granulated Splenda No Calorie Sweetener, Water, fresh or frozen Cranberries and an Orange. There’s 50 calories and 10 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

SUGAR FREE CRANBERRY SAUCE
Cranberries are most popular around the holidays, especially to go along with Thanksgiving turkey. This sugar free cranberry sauce recipe is perfect for your diabetic-friendly holiday meal planning. It goes just as well with roast turkey as the full-sugar versions.

Compared to canned, jellied cranberry sauce, this diabetic cranberry sauce cuts the carbs down to only 6 grams from 27 grams. Calories are cut from 100 to just 25. Safe for diabetics and welcomed by anyone trying to cut down on sugar intake because it’s sweetened with Splenda.

Recipe Yield: 6

Ingredients
1 teaspoon cornstarch
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup water
3 cups fresh or frozen cranberries
1 medium orange, peeled and sectioned

Directions

1 – Combine cornstarch, Splenda Granulated Sweetener and water in a medium saucepan
2 – Stir until Splenda Granulated Sweetener and cornstarch dissolve.
3 – Stir in cranberries and orange sections; bring mixture to a boil, stirring constantly, over medium-high heat.
4 – Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken.
5 – Set aside to cool. Cover and chill at least 3 hours.
6 – Serve cold or warm (warm in the microwave for 10 seconds and stir)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Calories from fat: zero
Fat: zero grams
Unsaturated Fat: zero grams
Saturated Fat: zero grams
Trans Fat: zero grams
Fiber: 3 grams
Sodium: zero milligrams
Cholesterol: zero milligrams
Protein: zero grams
Carbohydrates: 13 grams
Sugars: 6 grams
https://diabeticgourmet.com/diabetic-recipe/diabetic-cranberry-sauce

Kitchen Hint of the Day!

November 20, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Those healthy Cranberries…..

Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content. In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. They are popular in trail mix, salads, breads, with cereals, or eaten on their own.

One of America’s Favorites – Turkey

November 8, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A roast turkey prepared for a traditional U.S. Thanksgiving meal. The white plastic object in the breast is a pop-up thermometer.

Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas, as well as in standard cuisine.

Turkeys are sold sliced and ground, as well as “whole” in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken, it can be used as a substitute. Ground turkey is sold, and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.

Wild turkeys, while technically the same species as domesticated turkeys, have a very different taste from farm-raised turkeys. Almost all of the meat is “dark” (including the breast) with a more intense flavor. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in late summer, due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor. Traditionally raised English turkey meat has been granted the EU and UK designation Traditional Specialty Guaranteed under the name Traditional Farm Fresh Turkey.

A large amount of turkey meat is processed. It can be smoked, and as such, is sometimes sold as turkey ham or turkey bacon, which is considered to be far healthier than pork bacon. Twisted helices of deep-fried turkey meat, sold as “turkey twizzlers”, came to prominence in the UK in 2004, when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners.

Roast turkey

Unlike chicken eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). The value of a single turkey egg is estimated to be about $3.50 on the open market, substantially more than an entire carton of one dozen chicken eggs.

Turkeys are traditionally eaten as the main course of Thanksgiving dinner feasts in the United States and Canada, and at Christmas dinner feasts in much of the rest of the world[citation needed] (often as stuffed turkey).

Turkey meat has been eaten by indigenous peoples from Mexico, Central America, and the southern tier of the United States since antiquity. In the 15th century, Spanish conquistadores took Aztec turkeys back to Europe.

Turkey was eaten in as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving–New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes, it became common to serve goose, which remained the predominant roast until the Victorian era.

Turkey with mole is regarded as Mexico’s “national dish”.

Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

A roast turkey, a traditional American Thanksgiving meal.

Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, paper frills or “booties” that are placed on the end of drumsticks or bones of other cutlets.

In some areas, particularly the American South, they may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.

Nutrition
When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram (3+1⁄2-ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy, and contains high amounts (20% or more of the Daily Value, DV) of protein, niacin, vitamin B6, and phosphorus, with moderate content (10–19% DV) of pantothenic acid and zinc.

A 100 gram amount of turkey breast contains 279 mg of tryptophan, a low content compared to other amino acids in turkey breast meat. There is no scientific evidence that this amount of tryptophan from turkey causes

For Thanksgiving in the United States, turkey is traditionally served stuffed or with dressing (on the side), with cranberry sauce and gravy. Common complementary dishes include mashed potatoes, corn on the cob, green beans, squash, and sweet potatoes. Pie is the usual dessert, especially those made from pumpkins, apples, or pecans. It can also be eaten at Christmas in the United States and North America.

Roast turkey served with salad, sauces, sparkling apple juice, and Yule Log cake during a Christmas dinner feast.

For Christmas in the United Kingdom, turkey is traditionally served with winter vegetables, including roast potatoes, Brussels sprouts, and parsnips. Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas, too. Sometimes, sausage meat, cocktail sausages, or liver wrapped in bacon is also served (known as bacon rolls or “pigs in blankets”).

Especially during holiday seasons around Thanksgiving and Christmas, stuffing or dressing is traditionally served with turkey. The many varieties include oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing is used to stuff the turkey (as the name implies) or may be cooked separately and served as a side dish (dressing).

Diabetic Side Dish of the Week – Fresh Cranberry Relish Recipe for Diabetics

November 7, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Fresh Cranberry Relish Recipe for Diabetics. To make this week’s Dish you’ll be needing Oranges, Granny Smith Apples, Cranberries, and Splenda. There’s 49 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 2021! https://www.diabetesselfmanagement.com/

Fresh Cranberry Relish Recipe for Diabetics
Had enough of cranberry sauce out of a can? This low-carb, homemade version of the traditional Thanksgiving side will quickly become a family favorite!

Ingredients
Preparation time: 15 minutes
Chilling time: 24 hours

2 oranges
2 Granny Smith apples, cored
1 (12-ounce) package cranberries, washed
18 packets Splenda artificial sweetener (or 3/4 cup Splenda granular)

Directions
Yield: 11 servings
Serving size: 1/2 cup

1 – Peel oranges. Place peel from one orange in food processor (discard the other peel) and process until finely chopped. Remove any seeds from oranges and process oranges, apples, and cranberries, one at a time, in a food processor. Mix orange peel, oranges, apples, cranberries, and Splenda in a bowl until the sweetener is mixed throughout the fruit. Refrigerate for 24 hours before serving.

Nutrition Information:
Calories: 49 calories, Carbohydrates: 13 g, Protein: <1 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 2 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/fresh-cranberry-relish/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Cranberry Sweet Potatoes

November 5, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
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Here’s a recipe for the perfect Side Dish for the upcoming Holidays, Cranberry Sweet Potatoes. To make these Sweet Potatoes you’ll be needing Sweet Potatoes, Butter, Shallots, Cranberries, Maple Syrup, Cranberry Juice, Chopped Walnuts, Dijon Mustard, Salt, Pepper, and fresh Chives. There’s 138 calories and 22 net carbs per serving. Another good one from Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Cranberry Sweet Potatoes
Surprise your holiday guests with a new take on sweet potatoes this year! Topped with a mixture of shallots, cranberries, maple syrup and more, our Cranberry Sweet Potatoes will have them asking for seconds.

Total Time – 1 hour, 10 minutes
Serving Size – Makes 8 Servings

Ingredients
4 – sweet potatoes
1 – tablespoon butter
1/4 – cup finely chopped shallot
1 – cup cranberries
1/3 – cup maple syrup
1/4 – cup cranberry juice
1/2 – cup chopped walnuts
1 – teaspoon Dijon mustard
salt and pepper, to taste – 2
tablespoons minced fresh chives

Directions
1) Heat oven to 400°F. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.

2) In small saucepan over medium-high heat, melt butter. Add shallots. Cook 3 to 5 minutes, stirring, until tender. Stir in cranberries, syrup and cranberry juice. Bring to a boil. Reduce heat; simmer, covered, 10 to 15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through. Season to taste with salt and pepper.

3) When cool enough to handle, cut each potato lengthwise in half. Season each half with salt and pepper, to taste. Top with cranberry mixture. Sprinkle with chives.

Nutrition
Calories – 138
Protein – 1.7g
Carbohydrates – 24.9g
Fiber – 2.9g
Sugars – 12.6g
Fat – 3.9g
Cholesterol – 3.8mg
Sodium – 52.9mg
Saturated Fat – 0.9g
https://www.jennieo.com/recipes/cranberry-sweet-potatoes/

Pistachio Cranberry Scones

January 28, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I came across a recipe for Pistachio Cranberry Scones. To make these Scones some of the ingredients you’ll be needing are All Purpose Flour, Cream of Tartar, Orange Zest, Splenda® Granulated No Calorie Sweetener, Cranberries, Pistachio Nuts and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Pistachio Cranberry Scones
Enjoy scones at breakfast or teatime with butter or jam.

Recipe Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter
1/3 cup Splenda® Granulated No Calorie Sweetener
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Spray a cookie sheet with vegetable cooking spray.
2 – Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
3 – Add Splenda® Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.
4 – Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
5 – Bake for 12 to 15 minutes or until lightly browned.
Makes 14 scones.

Nutritional Information Per Serving (1/14 of recipe; 1 scone): Calories: 190; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 230mg; Total Carbs: 26g; Dietary Fiber: 2g; Sugars: 4g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/pistachio_cranberry_scones_recipe.html

Diabetic Dessert of the Week – CRANBERRY-ALMOND TARTS

November 26, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – CRANBERRY-ALMOND TARTS. The Tarts are made using Refrigerated Pie Crusts, Granulated Splenda No Calorie Sweetener, Water, Cranberries, Almonds, Almond Extract, Non-Dairy Whipped Topping, and Toasted Almond Slices. The Tarts are 100 calories and 8 net carbs per serving. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

CRANBERRY-ALMOND TARTS
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

Ingredients

1/2 (15 ounce) container refrigerated pie crusts
3/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup water
1 (12 ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8 ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices

Directions

1 – Preheat oven to 375 degrees F.
Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
2 – Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
3 – Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
NOTES:
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

Recipe Yield: Servings Per Recipe: 24Serving Size: 1 square tart

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 2.5 grams
Fiber: 1 grams
Sodium: 55 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts

CRANBERRY SHRIMP CEVICHE APPETIZER

November 26, 2020 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a CRANBERRY SHRIMP CEVICHE APPETIZER to pass along. To make this recipe you’ll be needing Iodized Salt, Medium Shrimp, Cranberries, Red Onion, Parsley, Jalapeno, Lemon Juice Lime Juice, Ground Black Pepper, Oregano, Tortilla Chips, and Lime Wedges. The Ceviche is 103 calories and 12 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

CRANBERRY SHRIMP CEVICHE APPETIZER
Serve something different this holiday season that pairs cranberries with shrimp. You can make it look dazzling by using martini glasses (or some other stemmed glassware), but you really can use any type of cup or plate. Great for Thanksgiving, Christmas and New Years parties.

Recipe Yield: 16

Ingredients

1-1/2 teaspoons iodized salt, divided
16 ounces medium raw shrimp, thawed
1 cup dried cranberries
1/2 red onion, roughly chopped
1/2 cup fresh parsley
1/2 jalapeno, roughly chopped
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 teaspoon crushed red pepper or ground black pepper
1 teaspoon oregano
16 ounces tortilla chips
2 limes cut into wedges

Directions

1 – Bring medium pot of water to a boil. Season with 1 teaspoon salt.
2 – Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
3 – In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
4 – Add cranberry mixture to shrimp.
5 – Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
6 – Refrigerate for 1 hour.
7 -To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses.
8 – Garnish with tortilla chips and lime wedges.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 103
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Fiber: 2.3 grams
Sodium: 231 milligrams
Cholesterol: 60 milligrams
Protein: 8 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/cranberry-shrimp-ceviche-appetizerSugars: 0.8 grams

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/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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