Diabetic Christmas Recipes
Use these diabetic Christmas recipes to enjoy the festivities with your family, they include some tasty treats.
If you're following a low-carbohydrate diet to control your sugars, as I am (read about it here) then check the carbohydrate content of what you are eating over the Christmas period.
If you haven't already got your free carbohydrate counter, get it here.
I'd like to say Thank you for visiting my website, enjoy the recipes I'm sharing with you here and have a very enjoyable and festive holiday,
DIABETIC CHRISTMAS RECIPES: MAIN MEAL / ACCOMPANIMENTS:
NEXT-DAY TURKEY AND RICE
1 egg, slightly beaten
Cook egg in non-stick skillet over medium heat. Cook until cooked throughout. Cut in bite-size pieces. Add all remaining ingredients; mix well. Cook until heated throughout. Makes 1 serving.
TURKEY AND POTATO SALAD
4 oz. cooked turkey or chicken, bite size pieces
Combine all ingredients except lettuce; mix well. Chill. Serve on lettuce leaves. Makes 1 serving.
1/2 c. cooked, enriched noodles
Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish.
In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.
TURKEY - STUFFING LOAF
4 tsp. margarine
Preheat oven to 375 degrees.
In non-stick skillet, heat margarine until hot. Add apples and vegetables and saute, stirring constantly until apples are soft. Remove from heat and stir in remaining ingredients. Spray a 9 x 5 x 3 inch loaf pan with Pam, transfer turkey mixture to pan. Bake until set, 35-40 minutes. (Or cook in microwave about 15 minutes.)Remove from oven, let stand 5 minutes.
Invert on serving plate. Makes 4 servings.
One serving size = 1/4 loaf.
1/2 head green cabbage
Shred cabbage, chop onions and peppers. Mix with other ingredients.
DIABETIC CHRISTMAS RECIPES: DESSERTS & CAKES:
FRUIT'N BREAD PUDDING
3 slices enriched white bread
On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in water. Add extracts. Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg.
Makes 3 servings.
HOLIDAY PRUNE AND RAISIN ROLL
1 tbsp. quick rising yeast
Filling:1/2 c. prunes
Dough: Combine flour, yeast, salt, white Sugar Twin together in a bowl. In another bowl cream margarine, water, lemon extract, and Egg Beaters. Combine contents of both bowls and mix until dough is soft.
Place dough in another bowl (spray with Pam). Cover and let rise 15-20 minutes.
Punch down and let dough rise for an additional 15-20 minutes.
While dough is rising:
Filling: Cook raisins and prunes in a little water until tender.
Place in blender and mix or mash with potato masher. Add brown Sugar Twin and lemon extract.
To prepare roll for cooking:
Roll out dough, forming a rectangle. Sprinkle with filling and roll up, sealing edges with a little water.
Place roll on baking sheet, lightly sprayed with Pam. Shape roll into circle or horse shoe. Brush top of roll with evaporated skim milk. Slit top of roll with sharp scissors until some the filling shows through.
Bake at 400 degrees for 20-30 minutes or until brown. 35 servings.
Exchanges: 1 starch/bread, 1/2 fruit; calories: 109; carbohydrates: 21 gm; protein: 2 1/2 gm; fat: 2 gm.
NO ADDED SUGAR CHRISTMAS PUDDING
9oz/250g dried dates, chopped
Place the dates and orange juice in a saucepan and bring to the boil. Remove from the heat and allow to cool. Turn into a bowl and add the remaining ingredients. Mix well, cover and leave in the fridge overnight. Place in three lightly greased 1pt/550ml pudding basins. Cover with pleated greaseproof paper and foil and tie securely.Steam each pudding for 3.5-4 hours, checking the water level regularly. Allow to cool. When cold, wrap with fresh greaseproof paper and foil. Store in the fridge for up to 4 weeks.
Total CHO 620g
1 lb. dates, chopped
Mix dates, raisins and nuts with flour, then mix with the rest. Cream bananas, nutmeg and margarine together. Next, mix in one egg at a time. Now add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300 degrees for 2 1/2 hours or less.
1 c. raisins, cooked in 1 c. water, cool
Dredge nuts and raisins in flour. Beat egg and applesauce. Combine all ingredients and bake at 350 degrees for 35-40 minutes in shallow pan.
DIABETIC CHRISTMAS RECIPES: DRINKS:
LOW-CARB HOLIDAY EGG-NOG
6 Eggs, slightly beaten
In a large sauce pan, combine eggs and salt. Stir in cream. Cook over low heat, stirring constantly until mixture thickens and coats the spoon.
Remove from heat, stir in the Splenda and vanilla.
Cool; refrigerate immediately. At serving time, pour into serving bowl. Stir in rum or rum extract and sprinkle with nutmeg.
Makes approximately 12 – 16 (½ cup) servings at approximately 3 carbs per ½ cup serving.
1 c. Instant Tea with NutraSweet
Combine ingredients and add to a cup of hot water
SPARKLING FRUIT DRINK
8 oz Unsweetened grape juice
Mix first 4 ingredients together in a pitcher.Add ice cubes and 8 ounces of the beverage to each glass.Serve immediately
Makes 7 servings.One serving = 1 fruit exchange, 60 calories