Diabetic Cooking Recipes

Hello I have learned that having Diabetes is a whole new world.

Its very hard for alot of people to keep blood sugars in control.

I have changed up some of my cooking to help keep bloodsugars down.

I hope that these Recipes will help you keep on the right track also

Lets start with Holiday cooking or year around !

Thanksgiving Recipies

Turkey and Dressing

makes 16 servings 15 net carbs

1/4 cup plus 1 tablespoon butter divided

8 ounces bulk pork saugage

1 -1/2 cups diced celery

3/4 cup diced onion

1-1/2 loaf low carb bread cut into 1/2 pieces Pepperidge farms has carb select bread

2 teaspoons poultry seansoning if you like more add in more to taste.

1 teaspoon black pepper

1 12-14 pound turkey

Melt 1/4 cup butter in large pan over medium heat add in saugage

and cook and break up pieces of saugage. Add in the celery ,onion cook until translucent

in color takes about 5 minutes.

Remove from the heat and Pour this mixture over the bread cubes mix in then add in your

poultry seasoning black pepper and mix well.

Preheat the oven to 325

Make sure you remove the gizzards and wash your turkey well.

Fill the Neck area of the turkey with your dressing then fill

the main end. tie up turkey as best you can.

You can rub in a little butter to the turkey skin and add in some seasoning.

Cover the turkey with foil Roast your turkey for 25 minutes per pound.

if you have a thermometer the temp needs to be 165 F.

When done remove the turkey and let it rest 10 minutes

before carving and Enjoy !

Per Serving

619 Cals 68 Grams Protein 23 grams Carbs 8 Grams Fiber 8

Saturated Fat 240 milograms

Cholestrol 563 of Sodium

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Praline Pumpkin Pie !

Makes 8 Servings 5 net carbs

1-1/2 cups of canned pumpkin

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger -I like using a full teaspoon

1/2 teaspoon cloves

10 packets of sugar substitute

1-1/2 cups of heavy cream

2 eggs or egg sub use 1/2 cup

2 tablespoons chopped coconut

2 tablespoons chopped pecans

Preheat oven to 425 F

Use a 9 inch pie plate

Stir together can pumpkin salt spices and sugar.

Stir in heavy cream eggs until well blended.

Set Aside

Sprinkle 1 tablespoon of coconut and 1 tablespoon of the pecans

evenly over the bottom of your pieplate.

Now slowly pour in the Pumpkin mixture and spread it out evenly.

Take remaining coconut and pecan and sprinkle over pie.

Bake this pie at 425 for 15 minutes in center of oven

Reduce oven temp to 350 and bake for 40 minutes

until knive comes out clean when tested.

Enjoy

Per Serving:

207 calories 3 grams protein 7 grams of carbs 2 grams fiber

20 grams of fat 11 grams of saturated fat 115 milograms of cholestrol

183 grams of sodium

To cut down this a wee bit try no salt in it

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Rasberry Cranberry Jello Salad

Makes 8 servings 5 Net carbs

1 Cup Water--- For cooking Cranberries

3 Cups Washed Fresh Crandberries

3 Packets of Sweet and Low

1 Package of Rasberry Sugarfree Jello

3/4 cup cold water----- Keep Aside for jello

1 Tablespoon finely grated orange zest grated - I use 3 tablespoons.

1/2 cup peeled diced orange pieces

1/2 cup of diced celery

Bring water to boil in medium saucepan when boiling add The packets of sugar then the Cranberries

cook them until they pop open.

This mixture will be thickened up.

Pour gelatin into medium heat safe bowl pour the hot cranberry mixture over the gelatin

and stir until gelitin dissolves.

Stir in orange zest diced orange and celery Mix well and pour this into a 8 inch

square pan and refrigerate until set about 4 hours.

Per Serving :

31 calories 1 gram protein 7 grams carbs 2 grams fiber

1 gram fat 0 gram sat fat 0 milgrams cholestrol 34 milgrams sodium

If you cant see this sheet email me here at this websight,

I can email you direct it

Thanks Enjoy Barb Motto

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Barb Motto