Since tomorrow is Christmas, today's post deals with six more recipes for your holiday table (or, really, at any time). Check out the Easy Cranberry Sauce (so much better than the canned variety - and really very easy!) and the Acorn Squash Stuffed with Vegetarian Sausage and Apples. Enjoy!
Note: I'll be taking tomorrow off to spend time with family, but I will be back on Thursday with more yummy recipes. Happy holidays, everyone!
Also, I know I usually post taco recipes on Tuesdays. That will resume next week.
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: I can no longer find a working link for this, but did want to post it while acknowledging Jolinda.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
Ingredients
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Directions
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Showing posts with label Glazed Ham w/Dried Cheery Caramelized Onions. Show all posts
Showing posts with label Glazed Ham w/Dried Cheery Caramelized Onions. Show all posts
Tuesday, December 24, 2024
Friday, December 22, 2023
Holiday Recipes
Since Monday Christmas, today's post deals with six more recipes for your holiday table (or, really, at any time). Check out the Easy Cranberry Sauce (so much better than the canned variety - and really very easy!) and the Acorn Squash Stuffed with Vegetarian Sausage and Apples. Enjoy!
Note: I'll be taking Monday off to spend time with family, but I will be back on Tuesday with more yummy recipes. Happy holidays, everyone!
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: I can no longer find a working link for this, but did want to post it while acknowledging Jolinda.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
Ingredients
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Directions
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Note: I'll be taking Monday off to spend time with family, but I will be back on Tuesday with more yummy recipes. Happy holidays, everyone!
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: I can no longer find a working link for this, but did want to post it while acknowledging Jolinda.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
Ingredients
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Directions
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Friday, December 24, 2021
Holiday Recipes
Since Christmas is tomorrow, today's double post deals with six more recipes for your Christmas table (or, really, at any time). Check out the Easy Cranberry Sauce (so much better than the canned variety - and really very easy!) and the Acorn Squash Stuffed with Vegetarian Sausage and Apples. Enjoy!
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: I can no longer find a working link for this, but did want to post it while acknowledging Jolinda.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
Ingredients
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Directions
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: I can no longer find a working link for this, but did want to post it while acknowledging Jolinda.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
Ingredients
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Directions
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Thursday, December 24, 2020
Diabetic Thursday
It's time for another Diabetic Thursday. Since tomorrow is Christmas, I wanted to add a few diabetic recipes to add to the holiday's main meal, including Turkey Breast Provencal with Vegetables and Glazed Ham with Dried Cheery Caramelized Onions. Enjoy!
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving: Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
CORN BREAD
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/176.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=176
Ingredients
2 cup cornmeal
1/2 tsp salt
1/2 tsp baking Soda
2 tsp baking Powder
1 tbsp honey
1 egg
1 tbsp vegetable Oil
1 cup buttermilk
Directions
Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Nutritional Information Per Serving: Calories: 113; Protein: 3 g; Fat: 2 g; Sodium: 184 mg; Carbohydrates: 20 g; Exchanges: 1 Bread
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving: Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
CORN BREAD
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/176.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=176
Ingredients
2 cup cornmeal
1/2 tsp salt
1/2 tsp baking Soda
2 tsp baking Powder
1 tbsp honey
1 egg
1 tbsp vegetable Oil
1 cup buttermilk
Directions
Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Nutritional Information Per Serving: Calories: 113; Protein: 3 g; Fat: 2 g; Sodium: 184 mg; Carbohydrates: 20 g; Exchanges: 1 Bread
Thursday, December 19, 2019
Diabetic Thursday
It's time for another Diabetic Thursday. Since it's the last one before Christmas, I wanted to add a few diabetic recipes to add to the holiday's main meal, including Turkey Breast Provencal with Vegetables and Glazed Ham with Dried Cheery Caramelized Onions. Enjoy!
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving: Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
CORN BREAD
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/176.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=176
Ingredients
2 cup cornmeal
1/2 tsp salt
1/2 tsp baking Soda
2 tsp baking Powder
1 tbsp honey
1 egg
1 tbsp vegetable Oil
1 cup buttermilk
Directions
Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Nutritional Information Per Serving: Calories: 113; Protein: 3 g; Fat: 2 g; Sodium: 184 mg; Carbohydrates: 20 g; Exchanges: 1 Bread
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving: Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
CORN BREAD
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/176.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=176
Ingredients
2 cup cornmeal
1/2 tsp salt
1/2 tsp baking Soda
2 tsp baking Powder
1 tbsp honey
1 egg
1 tbsp vegetable Oil
1 cup buttermilk
Directions
Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Nutritional Information Per Serving: Calories: 113; Protein: 3 g; Fat: 2 g; Sodium: 184 mg; Carbohydrates: 20 g; Exchanges: 1 Bread
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