Diabetes-Friendly Thanksgiving Recipes

November 11th, 2019

As we anticipate the upcoming holidays and meaningful traditions, there is much planning to do to make sure everything comes together. We spend so much time preparing a delicious menu for Thanksgiving, as we all know that dinner is often the centerpiece of the day.

Everyone deserves to celebrate with rest, thankfulness, and of course, food; but for those living with diabetes, Thanksgiving can be more trying than enjoyable. If diabetic-friendly dishes aren't served, the high sugar and carbohydrate content in traditional foods can make managing blood sugar difficult.

If you or your loved ones are affected by diabetes, we suggest trying one of the yummy diabetic-friendly Thanksgiving recipes we have for you! 

Garlic Mashed Cauliflower

Image provided by Taste of Home

Ingredients

  • 5 cups fresh cauliflowerets
  • 1 garlic clove, thinly sliced
  • 3 tablespoons fat-free milk
  • 3 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • Cracked black pepper and minced fresh chives, optional

Directions

  • Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes, stirring occasionally. Drain cauliflower and garlic; return to pan.
  • Mash cauliflower mixture to desired consistency. Stir in milk, mayonnaise, salt and white pepper. If desired, sprinkle with cracked pepper and chives.

Nutrition Facts - 1/2 cup: 74 calories, 4g fat (1g saturated fat), 4mg cholesterol, 428mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

 

 

Blue-Ribbon Herb Rolls

Image provided by Taste of Home

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-3/4 cups warm water (110° to 115°), divided
  • 1/3 cup vegetable oil
  • 1/4 cup honey or molasses
  • 1 tablespoon salt
  • 2 teaspoons dill weed
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1 teaspoon onion powder
  • 1 large egg, room temperature, beaten
  • 4 cups whole wheat flour
  • 4 to 4-1/2 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
  • Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.

Nutrition Facts -1 roll: 94 calories, 2g fat (0 saturated fat), 4mg cholesterol, 150mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

 

 

Pumpkin-Butterscotch Gingerbread Trifle

Image provided by Taste of Home

Ingredients

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

  • Prepare and bake gingerbread mix according to package directions for cake. Cool completely.
  • Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin.
  • In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts - 3/4 cup: 220 calories, 6g fat (3g saturated fat), 13mg cholesterol, 325mg sodium, 33g carbohydrate (18g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

More diabetes-friendly Thanksgiving dishes can be found here

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