Not just for dieters, these recipes are great for those who have diabetes as well as anyone looking to eat healthy and delicious!

       



Low-Carb Cranberry Relish

1 cup sugar substitute (recommended: Splenda)
1 cup water
12 ounces fresh or frozen cranberries
1 teaspoon orange zest

Combine sugar substitute and water in a saucepan and bring to a boil.

Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

Remove from heat, cool, cover and refrigerate until ready to serve.

Makes 8 servings
Nutritional Analysis per serving:
Calories 31
Fat 0 grams
Saturated Fat 0 grams
Carbohydrates 8 grams
Fiber 2 grams

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Low-Carb Sausage and Herb Stuffing

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper

Equipment: 8 by 8-inch square baking dish
Preheat oven to 350 degrees F.

Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

Makes 8 servings
Nutritional Analysis per serving:
Calories 120
Fat 2 grams
Saturated Fat 2 grams
Carbohydrates 3 grams
Fiber 1 gram

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Low-Carb Wild Mushroom Turkey Gravy

2 cups defatted turkey juices from turkey roasting pan, or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and black pepper
1/2 teaspoon red wine vinegar

Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.

Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes.

Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Makes 8 servings
Nutritional Analysis per serving:
Calories 110
Fat 10 grams
Saturated Fat 6 grams
Carbohydrates 3 grams
Fiber .5 grams

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Low-Carb Green Bean Casserole

Onion Straws:
1/2 cup very thinly sliced onion
1/4 cup soy flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder

Casserole:
1 pound green beans, ends trimmed
1 tablespoon vegetable or canola oil
1/2 cup thinly sliced onion
8 ounces cremini mushrooms, rinsed and sliced
1 1/2 teaspoons salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 cup no-sugar, low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish
1/2 cup sour cream

Equipment: 10-inch glass pie pan
Preheat oven to 350 degrees F.

Make the Onion Straws: Combine all the ingredients in a small bowl, toss to mix, and arrange in a single layer on a baking sheet. Set aside.

Make the Casserole: Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender, but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under running cold water. Drain again and transfer to a bowl.

Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine.

Pour the green bean mixture into the glass pie pan. Bake the casserole and onion straws on separate racks until the straws are well browned and crispy (almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top the casserole with the straws, and serve garnished with thyme sprigs.

Makes 6 servings
Nutritional Analysis per serving:
Calories 120
Fat 7 grams
Saturated Fat 3 grams
Carbohydrates 11 grams
Fiber 4 grams

Chocolate Chips:
1-ounce unsweetened chocolate
chopped 1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream

Cannoli Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1/4 teaspoon real almond extract
1 teaspoon no sugar added vanilla extract
1/3 cup whole milk ricotta cheese

Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling.

While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break.

Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.

Makes 4 servings
Nutritional Analysis per serving:
Calories 312
Fat 30 grams
Saturated Fat 19 grams
Carbohydrates 7 grams
Fiber 1 gram

       

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