Diabetic Holiday Recipes

Precautions Taken For
Diabetic Health

Every year, a couple of times, every cook reaches for her/his diabetic holiday recipes which seem to be a repeat for every major holiday. Although I grant these are still good, how about adding something new this year to excite the senses but still maintain your diabetic health.

Holiday Morning Breakfast

Oven Baked French Toast

Ingredients

• 2 eggs beaten or 1/4 cup eggbeaters
• 1/2 cup low-fat milk
• 1/2 tsp salt
• 1/2 tsp vanilla
• 6 slices whole wheat bread
• melted butter
• plain bread crumbs
• cinnamon for garnish

Preheat oven to 450 degrees.
Sprinkle the cookie sheet with dry bread crumbs.

Combine the first four ingredients and whip with a table fork. Dip each bread slice into egg mixture on one side only. Place dipped bread slice on top of crumbs on cookie sheet, egg side down.Sprinkle more bread crumbs on top of bread slice and drizzle with melted butter. Sprinkle with cinnamon.

Bake in oven at 450 degrees for 6 minutes. Turn once. Bake 4 minutes longer to brown other side. Serve with melted all-fruit jam, unsweetened applesauce, apple butter or the topping of your choice.

Easter Springtime Fresh Ideas

Light and Fluffy Pie

Ingredients

• 1 pkg. sugarfree gelatin (3 oz size), flavor of your choice
• 2/3 cup boiling water
• 2 cups ice cubes
• 8 oz non-dairy whipped topping, refrigerated to thaw
• 1 cup fresh fruit or 1 cup canned fruit (well-drained and diced)
• 1 sugarfree prepared graham cracker crust

Dissolve the gelatin in boiling water, stirring until completely mixed. Ass ice cubes and stir until the gelatin is slightly thickened. Remove any ice cubes left.

Blend in non-dairy topping and whip until smooth. Fold in the fruit with a spoon. Chill in the refrigerator until mixture can hold its shape when spooned into the crust.

Spoon into the prepared crust and chill for at least two hours. Garnish with more whipped topping or fresh fruit to serve.

This next diabetic holiday recipes is another Easter favorite or it can be served all summer at holiday picnics or BBQ's. Although the list of ingredients is long, do not become scared of this one. It goes together quick and easy with most of the ingredients already being on hand in the normal kitchen.

Zucchini Bread Pudding

Ingredients

• 2 medium zucchini, cut into 1/4 in slices (do not peel- cut ends off only)
• 1/2 cup whole kernel corn, canned or fresh
• 2 T. olive oil
• 1/2 cup chopped red or green sweet peppers
• 1 T. minced garlic
• 2 tsp dried basil
• 1 tsp each dried parsley and sage
• 5 cups sourdough bread, cubed
• 1 cup low-fat Italian blend shredded cheese
• 1/4 cup chopped pecans or english walnuts
• 2 cups skim milk
• 5 eggs, slightly beaten (or use 1 1/4 cup eggbeaters)
• <1/2 tsp. salt
• 1/4 tsp black pepper

Preheat oven to 350 degrees.
Spray with non-stick cooking spray a 2 qt. baking dish and set aside.
On the stovetop in a large skillet combine the zucchini and corn in olive oil and saute for 3 minutes. Stir in sweet peppers and garlic. Cook until zucchini is tender (about 5 minutes total time.)Stir in the basil, parsley and sage and bread cubes.

Place 1/2 of this mixture into baking dish and sprinkle with 1/2 of the shredded cheese. Repeat with the other layer. Sprinkle the top with nuts.

In a separate bowl, whisk together the egg, milk salt and pepper. Slowly pour over bread mixture to cover.

Bake uncovered for 35 minutes in center of the oven. Check with a knife inserted in center to come out clean. Remove and allow to rest 10 minutes on a countertop before serving.

Servings: 12 servings total, 191 calories per serving

One of the two biggest holidays of the year for family gatherings is the day of feast every November. Many people feel on this day "heck with the diet, I am going to eat what I want to". But what if the offerings on the table were actually great tasting and good for you too!

Cranberry Pecan Salad

Ingredients

2 T. dijon mustard
• 2 T extra light virgin olive oil
• 2 T walnut oil
• 1 green onion, finely chopped
• 4 cups dark green salad greens mixed
• 2/3 cups dried cranberries
• 1/3 cup pecans, toasted

Whisk together the first 5 ingredients for the salad dressing and set aside.
Combine the next three ingredients together in a large bowl and serve with salad dressing at meal time.

Serve 8 people, 207 calories per serving

Another popular dish for Thanksgiving is the side dish of stuffing (or known as dressing in some parts of the country). Along with the high carb, high calorie, high fat version made from bread and spices, how about a lighter version made available this year as one of your diabetic holiday recipes.

Cranberries with Brown Rice Dressing

Ingredients

• 1 cup whole grain brown rice
• 2 cups fat free, low sodium chicken broth
• 1 tsp dried parsley flakes

• 3/4 cup dried cranberries
• 1 T. olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup toasted pecans, chopped
• 1/4 cup fresh parsley chopped (or 2 T. dried)
• 3/4 Tsp. poultry seasoning
• 1/4 tsp black pepper

Combine the first three ingredients and prepare rice per time on package directions.

Place dried cranberries in bowl and cover with hot water to plump. Set aside.

In a large skillet, melt margarine, saute onion and celery until tender. Drain the cranberries well and add the balance of the ingredients to the skillet. Stir well. Fold in the cooked rice. Serves 8.

The final holiday of the year is a time of festivities, family gatherings, church socials, Christmas caroling, cookie exchanges and Christmas parties. Below is two quick and easy salads which are perfect for whatever the gathering may be. They both add a spark of color and a festive holiday touch to any occasion.

Easy Christmas Salad

Ingredients

• 1 large package sugarfree lime gelatin
• 1 cup hot water
• 1 cup crushed pineapple- in it's own juice, drained into a measuring cup
• 1 cup total- extra juice above plus water
• 1 T. lemon juice
• 2 cups mini marshmallows
• 1 small jar maraschino cherries, drained
• 1/2 cup english walnuts

Dissolve gelatin in hot water. Add both the pineapple juice and the lemon juice. Stir and chill till slightly thickened.

Stir in pineapple, marshmallows, cherries and nuts. Chill for 15 minutes. Pour into a decorative mold if desired. Chill until firm. Serve with homemade whipped cream.

Waldorf salad is one of those recipes where it is hard for many people to understand how it can be bad for me when it is nothing but a collection of ingredients I am told to eat. The problem though is not the main ingredients, the trouble comes from the dressing which is used to combine the mixture. The original version is full of fat, cholesterol and calorie-laden ingredients, this version below is a welcome make-over, tastes just as great but without all the "extras" we need to lose for better health. This recipe will soon become a favorite you won't even have to wait for those diabetic holiday recipes to come around again, most people add it to their monthly menus.

Updated Waldorf Salad

Ingredients

• 1/3 cup low-fat mayonnaise (or better is fat-free plain yogurt)
• 1 tsp. lemon juice
• 1 granny smith apple,chopped- do not peel
• 1 red (Fugi-tart) apple, chopped- do not peel
• 1/2 cup celery, chopped
• 1/2 cup radishes, chopped
• 1/4 cup red onion, chopped
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped

Mix mayonnaise (or yogurt) and lemon juice together.

Mix all the remaining ingredients together in a large bowl. Stir to blend. Add the dressing and stir to coat. Cover and refrigerate. Sprinkle with pecans when serving. Makes 4 cups.

So, although diabetic holiday recipes can be a special addition to upcoming holiday meals, many of these recipes can be used just as easily occasionally during the year with a few variations in flavors and ingredients. Why keep a special recipe hidden for a once a year engagement when you could be enjoying its great taste all year long.

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