Are you challenged by the task of cooking Christmas dinner for guests who may have restrictive diets? Here are some yummy, heart-healthy diabetic recipes from diabeticlivingonline.com to satisfy everyone’s tastes!
Chili-Glazed Pork Roast
A simple rub gives this pork dinner recipe a wonderful flavor. The sugar caramelizes during roasting to create a glaze.
MAKES: 8 servings
SERVING SIZE: 3 ounce
- 1 tablespoon packed brown sugar
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 teaspoon chili powder
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon cayenne pepper
- 1 2 – 2 1/2 pound boneless pork top loin roast (single loin)
- Fresh rosemary sprigs (optional)
1. Preheat oven to 325 degrees F. In a small bowl, combine brown sugar, thyme, chili powder, snipped or dried rosemary, and cayenne pepper. Sprinkle brown sugar mixture evenly over roast; rub in with your fingers.
2. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1-1/4 to 1-1/2 hours or until thermometer registers 155 degrees F. Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees F. If desired, garnish with rosemary sprigs.
Make-Ahead Directions: Prepare as directed through step 1. Cover and chill for up to 24 hours. Preheat oven to 325 degrees F. Continue as directed in step 2.
Fresh Green Bean Casserole
MAKES: 10 servings
SERVING SIZE: 1/2 cup
- 1 1/2 pounds fresh green beans, trimmed
- 2 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 tablespoon dry ranch salad dressing mix
- 1/4 teaspoon ground white pepper
- 1 1/2 cups fat-free milk
- Nonstick cooking spray
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups sliced fresh mushrooms
- 1 cup soft whole wheat or white bread crumbs (1-1/3 slices bread)
1. Preheat oven to 375 degrees F. In a covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until crisp-tender; drain and set aside.
Meanwhile, for white sauce:
2. In a medium saucepan, melt butter. Stir in flour, dry dressing mix, and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
3. Coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic; cook for 2 to 3 minutes or until tender. Remove half of the onion mixture; set aside.
4. Add mushrooms to skillet and cook about 5 minutes or until tender. In a 1-1/2-quart casserole, combine mushroom mixture, beans, and white sauce.
5. In a small bowl, stir together reserved onion mixture and bread crumbs. Sprinkle bread crumb mixture over bean mixture in casserole. Bake, uncovered, for 25 to 30 minutes or until heated through.
Mini Maple Pecan Pies
YIELD: 12 mini pies
- 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup 60% to 70% tub-style vegetable oil spread
- 1 cup all-purpose flour
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1/3 cup granulated sugar or 2 tablespoons plus 2 teaspoons sugar substitute blend*
- 1/4 cup pure maple syrup**
- 1 tablespoon 60% to 70% tub-style vegetable oil spread, melted
- 1/2 teaspoon vanilla
- 2/3 cup coarsely chopped pecans, toasted
- 12 pecan halves (optional)
1. Preheat oven to 325 degrees F. For pastry, in a medium bowl, beat cream cheese and the 1/4 cup vegetable oil spread with an electric mixer on medium speed until combined. Stir in flour. Divide dough into 12 equal portions. Using 12 ungreased 2 1/2-inch muffin cups, press each portion evenly into the bottom and up the side of one of the cups (pastry will be thin). Bake for 15 minutes (pastry will shrink slightly as it bakes).
2. For Pecan Filling, in a medium bowl, whisk together egg, sugar, syrup, the 1 tablespoon melted vegetable oil spread, and the vanilla until combined. Stir in the chopped pecans. Spoon mixture evenly into hot pastry-lined muffin cups. If desired, top each cup with a pecan half.
3. Bake about 30 minutes more or until pastry is golden and filling is puffed. Cool slightly in muffin cups. Carefully remove pies from muffin cups and transfer to a wire rack. Cool about 20 minutes; serve warm. (Or, cool completely before serving. Store mini pies in an airtight container in the refrigerator for up to 24 hours. Let stand at room temperature for 1 hour before serving.)
Tip
- *Sugar Substitutes: Use 2 tablespoons plus 2 teaspoons Splenda® Sugar Blend for Baking or Sun Crystals® baking blend.
Tip
**Syrup Substitutes: Substitute sugar-free or light maple-flavor syrup or agave nectar plus 1/4 teaspoon maple flavoring (if desired) for the pure maple syrup.