- This topic has 10 replies, 3 voices, and was last updated 24 years ago by
.
-
Posts
-
I am a diabetic, most of these things sound wonderful that people have listed here, but I still cant eat them. I am looking for something diffrent for the holidays.By any chance, dose anyone have any suggestions,Maybe something you may have created on your own….I would appreciate any and all suggestions..thanks
would be even better still if it were something that even non diabetics could enjoy.
LadyJ
You bet LadyJ…I know of some and will look them up for you…
I know one of the main things is of course keeping starchy foods out of the recipes…Breads, potatoes, sweet’s…But there are sooooo many wonderful recipes I will post for you. I was on this one eating program that I do intend to go back on, and it is also okay for diabetic’s. You will love them as I know I have…
I will post them in the morning…been wanting to anyway…
shearheaven
First off LadyJ…I want to recommend a couple of books…Eat Great, Lose Weight…also Get Skinny On Fabulous Food…both by Suzanne Somer’s…There is also third by her but I don’t have it yet.
In her book there are Diabetic Doctors that comment about the “Eating plan” and how it has helped many diabetic’s.For myself I am not a diabetic but have felt wonderful on this way of eating…I have recommended these books to some of my clients also to friends and family. (Some have been diabetic’s) And everyone has had wonderful results and have felt great.
To me cooking is a joy, and to take away some of the fun foods takes out the enjoyment for me. Being on this plan has brought hope to me that one can still have great foods, use imagination, lose weight, and also keep blood sugar levels down.
I have fixed many of the recipes in this book, also made holiday dinners, and no one seems to think they have done without. In fact everyone has raved of the wonderful creative way I intoduced to them these meals…
I have lost 80 pounds on this way of eating, and plan to lose more. And the neat thing is that it is a plan that you can live with, without feeling that you are being deprived in any way.
Anyway…hope these help you babe…
shearheaven
I make this Thanksgiving Turkey every year now…It is mmmmmm…so yummy…
“Thanksgiving Turkey with Mushroom Sausage Stuffing and Tarragon Gravy”
1 turkey…(14 pounds)
6 tablespoons butter, softened
2 bunches fresh tarragon, chopped
Salt and freshly ground black pepper
8 cups chicken broth(Mushroom Sausage Stuffing which I will post also)
Preheat oven to 325″F.
Fill the cavity of the turkey with stuffing. Rub the outside of the turkey with 3 tablespoons of the buter, the tarragon, salt, and pepper. Pour 6 cups of the broth into the bottome of the roasting pan.
Bake the turkey for about 4 hours, basting every 30 minutes or so. If the bird starts getting too brown, cover with foil tent. (Check for doneness with a meat thermometer-it should register somewhere between 162’F and 170″F) When the turkey is cooked, remove it from the pan and keep warm.
Pour off most of the fat in the roasting pan, until only 2 to 3 tablespoons remain. Heat and add the hot broth, scraping the brown bits off the bottom of the pan. Reduce by half and remove from the heat. Add the remaining butter, one tablespoon at a time, until well combined. Carve the turkey and serve with the stuffing and delicious tarragon-flavored gravy.
shearheaven
This Stuffing is to die for…Notice NO bread…I make this every year also and in fact everyone looks forward to it…
“Mushroom Sausage Stuffing”
4 onions, thinly sliced
2 to 4 tablespoons olive oil
4 coups coarsely chopped shiitake and oyster mushrooms (or regular white button mushrooms)
Salt and freshly ground pepper
1/2 cup dry white wine
2 tablespoons butter
2 pounds spicy turkey sausage meat, removed from casings
1 bunch fresh tarragon, leaves onlySaute’ the onoins in olive oil over med-low heat until caramelized, about 30 minutes. Turn the heat up to med-high and add the mushrooms. Saute’ the mushrooms until crisp on the edges, about 10 to 15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.
In a large skillet, brown the sausage. When cooked through, about 5 to 10 minutes, add to the mushroom mixture along with the tarragon and compine throughly.
shearheaven
This recipe is a trip…although every one LOVES mashed potatoes with a “Thanksgiving Dinner”, this is the first to be devoered…
“Celery Root Puree”
3 celery roots
1/4 heavy cream (optional)
4 tablespoons butter (or 1/4 cup olive oil)
Salt and fresh ground pepperPlace about 5 cups of water in a large pot fitted with a steamer and a lid. Bring to a boil.
Chop off the roots and peel off the outside layer of skin from the celery roots, being careful to remove all the brown. Cut each celery root into about 12 pieces, and place pieces in the steamer. Steam until very soft when poked with a fork, about 20 minutes.
Transfer the celery root to a food precessor. Add the cream and butter and puree until smooth. (If you don’t have a food processor, you can use an electric mixer.) Add additional cram or butter to achieve desired consistency, or for a healthier option, omit the butter and cream and use a little olive oil instead. Sprinkle with salt and pepper.
shearheaven
This Geen Bean recipe goes wonderful with anything but definatly adds to your “Thanksgiving Dinner”
“Green Beans with Garlic Vinaigrette”
1 pound fresh green beans
Garlic Vinaigrette ( recipe follows)Steam the beans until tender and still slightly crunchy; don’t overcook. Toss with vinaigrette and serve.
Garlic Vinaigrette
(Makes about 1/4 cup)
2 to 3 garlic cloves, pressed
Juice from 1 lemon
Salt and fresh ground pepper
1/4 cup extra-virgin olive oilMix the garlic, lemon juice, salt, pepper in a bowl. In a slow stream, whisk in the olive oil until combined.
shearheaven
Okay so what is “Thanksgiving” without a yummy desert…it’s NOT..This recipe was created for a diabetic so dive in and enjoy!!!
Me being a cheescake lover I have made this many times and believe it or not no one has ever seemed to even notice the absence of REAL suger…
…It too is scarfed down by the little piggies…hehehe“Sugerless Cheescake”
2 packages (8 ounces each) cream cheese
12 packets NutraSweet
3 large eggs
3 tablespoons fresh lemon juice
1 1/2 teaspoons vanille extract
1/4 teaspoon salt
3 cups sour creamPreheat the oven to 350″F.
In a large mixing bowl, beat the cream cheese and sweetner until very smooth, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla, and salt. Beat in the sour cream until just blended.Grease an 8-inch springform pan with 21/2inch sides and line the bottom with greased parchment or wax paper. Wrap the outside of the pan with a double layer of heavy-duty foil to prevent seepage.
Pour the batter into the pan. Set the pan in a large roasting pan and surround with 1 inch of very hot water. Bake for 45 minutes. Turn off the oven without opening the door and let the cake cool 1 hour.
Remove to a rack and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate.
“Raspberry Sauce”
1 package frozen raspberries, thawed
3 to 4 packets NutraSweet
1 teaspoon lemon juiceCombine all ingredients in a blender or food processor until pureed.
Top the cheescake with the sauce or leave on the side for folks to put on themselfs…
shearheaven
Well, these are just a few Ladyj…I will be posting more as it grows near to the Holidays…There really are so many!!!…
shearheaven
Quote:quote:these are just a few LadyjMore like a handful…you done a really good job with dat…im drooling by just thinkin bout it! i especially like the sound of that cheese cake!! one of my friends is diabetic, so ill tell her about these next time i see her! she hates the fact that she can’t eat sugary food whenever she wants without doing some form of excersise before or after eating them! cheers shearheaven
Phil
Edited by – Phil on 09/22/2002 13:22:11
Oh thank you soooooo Much shearheaven, I really do appreciate this more than you know. I am esspecially glad to see the stuffing with no bread..(I am also alergic to Gluten) which is found in bread and many wheat products, so that is perfect. I have copied all of your wonderful recipies. (BTW great going on your 80lb weight loss, you go girlfriend!
LadyJ
- You must be logged in to reply to this topic.