7 Diabetic friendly Thanksgiving recipes

Happy Wednesday everyone! There is only one week left till Thanksgiving so from here on out I will be posting Thanksgiving recipes everyday of the week (minus weekends), all the way until Thanksgiving day.  🙂

For today’s post I am going to be sharing with you, “diabetic friendly Thanksgiving recipes”. I know from personal experience how difficult it can be to have dietary restrictions. Eating out can be so hard and sometimes I have even felt embarrassed because I have to tell Waiters to make sure my food doesn’t touch X, Y and Z. This leads me into why I am going to be expanding on the types of food recipes I share on my blog. By the time Thanksgiving is here and even after, my blog is going to be filled with recipes that people with food restrictions can enjoy. I have already posted so many gluten-free, vegan, dairy free, diabetic friendly and regular food recipes on my blog, you can find all of these under the food category under “menu” or “categories”.

Lastly, be sure to tune in for Friday’s post which goes up at 8 a.m because……… , I am going to be sharing my very exciting news!

ENJOY today’s post 🙂 and if you have any questions feel free to comment them below.


Cauliflower rice

I found this picture on minimalist baker

Traditional rice is high in carbohydrates, which can be difficult for diabetics to process, as carbs are turned into sugar when they are digested. Cauliflower rice is very low in carbs and is a great traditional substitute.

Ingredients

  •  1 head of cauliflower
  •  sprinkle of olive oil
  •  pinch of garlic, preferably fresh
  •  handful of salt (for flavor)

Directions

  1.  Pulse 1 head cauliflower in a food processer until it’s fine. Place in a bowl, sprinkle with olive oil and toss.
  2.  Spread the cauliflower on a baking sheet and roast in the oven until golden. Add a pinch of garlic and a handful of salt to flavor.

Berries with maple cream

 

Ingredients 

  •  1 cup of blueberries
  •  1 cup of strawberries
  •  1 cup of raspberries
  •  3/4 cup of fat free sour cream
  •  1/4 cup of maple syrup
  •  add diabetic friendly granola if desired
  1.  Thoroughly wash 1 cup each of fresh blueberries, strawberries and raspberries. Combine ¾ cup of fat free sour cream and ¼ cup of maple syrup in a bowl and whisk the two together until well blended.
  2.  Spoon the sour cream and maple syrup topping over the berries and for a tasty, delicious, sweet, refreshing and diabetic-friendly snack. Add diabetic friendly granola if desired. This recipe takes just minutes to whip up.

I found these two recipes on diabetic.com

Light and Luscious Pumpkin Pie

Light and Luscious Pumpkin Pie
Ingredients
  •  1⅓ cups all-purpose flour
  •  ¼ teaspoon salt
  •  ⅓ cup cooking oil
  •  3 tablespoons fat-free milk
  •  1 (15 ounce) can pumpkin
  •  ⅓ cup sugar or sugar substitute equivalent to ⅓ cup sugar
  •  2 tablespoons honey
  •  1 teaspoon ground cinnamon
  •  ¼ teaspoon ground ginger
  •  ¼ teaspoon ground nutmeg
  •  ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  •  1 teaspoon vanilla
  •  ¾ cup evaporated fat-free milk
  •  Frozen light whipped dessert topping, thawed (optional)
Directions
  1.  To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
  2.  Preheat oven to 450°F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to ½ inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375°F.
  3.  To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
  4.  Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
  5.  Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.
  • Tips: If using a sugar substitute, I recommend Splenda® Granular or Sweet ‘N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to ⅓ cup sugar. Nutrition Facts per serving with sugar substitute: 171 cal., 8 g total fat (1 g sat. fat), 1 mg chol., 108 mg sodium, 22 g carbo., 2 g fiber, 5 g pro.

Meringue-Topped Sweet Potato Casserole

Meringue-Topped Sweet Potato Casserole

Ingredients

  • Sweet Potato Casserole:
  •  2½ pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
  •  2 large eggs
  •  2 tablespoons brown sugar
  •  ¼ teaspoon ground cinnamon
  •  1 tablespoon canola oil
  •  1 cup low-fat evaporated milk
  •  1 teaspoon vanilla extract
  •  ½ teaspoon salt
  •  1 8-ounce can of crushed pineapple, undrained
  •  ½ cup chopped pecans, toasted
  • Meringue Topping:
  •  4 teaspoons dried egg whites, reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
  •  ¼ cup granulated sugar

Directions

  1.  Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth.
  2.  Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish with cooking spray.
  3.  Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice. Spread the mixture in the prepared baking dish. Sprinkle with pecans.
  4.  Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping.
  5.  To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
  6.  Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as possible. Cut a ½-inch hole in one corner. Pipe the meringue onto the casserole, making marshmallow-size dots. (Alternatively, use a pastry bag fitted with a ½-inch tip or spread the meringue over the casserole as if you were frosting a cake.) Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.

Honey-Glazed Roasted Delicata Squash

Honey-Glazed Roasted Delicata Squash

Ingredients

  •  5 pounds delicata or acorn squash
  •  4 shallots, quartered lengthwise
  •  3 tablespoons extra-virgin olive oil
  •  ½ teaspoon fine sea salt plus a pinch, divided
  •  ¼ teaspoon ground pepper
  •  ½ cup honey
  •  ½ cup cider vinegar
  •  ½ cup pomegranate seeds
  •  ¼ cup pine nuts, toasted
  •  ¼ cup fresh mint, finely chopped
Directions
  1.  Position racks in upper and lower thirds of oven; preheat to 400°F.
  2.  Halve squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch-thick slices. Toss the squash slices and shallots with oil, ½ teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets.
  3.  Roast, turning each piece over and rotating the pans top to bottom halfway through, until the squash is tender and caramelized in spots, 30 to 40 minutes. Transfer the squash and shallots to a serving platter.
  4.  A few minutes before serving, combine honey, vinegar and a pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to a lively simmer and cook, watching closely toward the end, until reduced to about ½ cup, 5 to 8 minutes. Immediately drizzle the syrup over the squash. Serve topped with pomegranate seeds, pine nuts and mint.

I found these recipes on eating well.com

Apple and cornbread stuffed pork loin with roasted apple gravy

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients

  •  1 boneless pork loin, (4 pounds)
  •  kosher salt
  •  freshly ground black pepper
  •  1 teaspoon dried sage
  •  3 medium apples, peeled, halved, cored and cut into 1/2-inch slices
  •  1/4 cup Calvados, OR apple brandy
  •  1-1/4 cup homemade chicken stock, OR canned low-sodium chicken broth
  •  1 cup apple juice, OR cider
  •  1/4 cup heavy creamCornbread and Apple Stuffing Ingredients:
  •  1-1/2 tablespoons butter
  •  1/2 cup smoked ham, finely chopped, OR diced smoked sausage
  •  1/2 cup onion, finely chopped
  •  1/4 cup celery, finely chopped
  •  kosher salt
  •  freshly ground black pepper
  •  3/4 cup apples, peeled and diced 1/4-inch
  •  1/2 teaspoon dried sage
  •  1-1/2 cups homemade cornbread, crumbled and dried OR dried cornbread stuffing mix
  •  1/4 cup apple juice

Directions

  1.  For stuffing, heat butter in a heavy medium skillet over medium-low heat; add ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with sage and stir in cornbread crumbs, apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.
  2.  Preheat oven to 450 degrees F. To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.
  3.  Remove plastic wrap and spread apple stuffing evenly over the meat, leaving a generous 3/4-inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher’s twine.
  4.  Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage and sprinkle over roast. Lay the sliced apples on the bottom of a roasting pan just a bit larger than the roast and set the roast, fat-side up, on the apples. Put roast in the oven and cook for 15 minutes, turn the oven down to 325 degrees and roast for 45 minutes. Check the internal temperature of the roast with an instant-read thermometer: The roast is done when it reaches 145 degrees. If it is not ready, continue to roast, checking the temperature every 10 minutes. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let rest for at least 10 minutes while you make the sauce.
  5.  With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm. Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add Calvados and deglaze pan allowing the alcohol to burn off, about 15 seconds. Transfer to a small saucepan and add stock, apple juice and cream. Increase heat to high and bring liquid to a boil. Simmer, stirring, until reduced by half. Taste for salt and pepper. Keep the sauce warm while you carve the pork roast.
  6.  Remove twine from the roast and cut it into 1/2-inch thick slices. (If you cut the slices too thin, they will fall apart.) Arrange the pork on a serving platter. Spoon the sliced apples around the meat and pour the sauce over all.

Granny Smith’s apple crisp

Granny Smith's Apple Crisp recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients

  •  1 cup Splenda No Calorie Sweetener, Granulated
  •  1 teaspoon ground cinnamon
  •  1 teaspoon orange zest
  •  1/4 cup orange juice
  •  5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
  •  1 cup uncooked old-fashioned oats
  •  2 tablespoons Splenda No Calorie Sweetener, Granulated
  •  1/4 teaspoon ground cinnamon
  •  2 tablespoons butter, softened
  •  1/2 cup crisp rice cereal
  •  1/2 cup chopped walnuts

Directions

  1.  Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
  2.  Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
  3.  Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
  4.  Bake 45 minutes or until topping is lightly browned. Serve warm.

I found these recipes on diabetic gourmet.com

Thank you so much for reading today’s blog post. If you have any questions leave them below, but if you do not then I will see you tomorrow for another post, then Friday for my BIG NEWS!

Have a a great day!

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