Healthy Diabetic Recipes

Prep time: 45 minutes | Start to finish: 3 hours | To make ahead,
see below
Tired of the same old turkey on the holiday table? This could be the
year to switch to duck. It’s easy to cook and practically impossible
to dry out—it stays moist and reheats well. Almost all the fat is
under the skin and drips off during cooking. We serve the duck with
an incredibly rich-tasting gravy, adding port and dried fruit to a
giblet stock for sophistication in seconds.

2 ducks, 5 to 5 1/2 pounds each, thawed if frozen (see Tip)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
12 cloves garlic, peeled
12 sprigs fresh thyme or 1/2 teaspoon dried

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Prep time: 30 minutes | Start to finish: 1 hour

To make ahead: Individually wrap in plastic and refrigerate for up
to 3 days or freeze for up to 1 month.

To reheat, remove plastic, wrap in a paper towel and microwave on
High for 30 to 60 seconds.

These crustless mini quiches are like portable omelets. Turkey
sausage and sautéed mushrooms keep them light and savory. Small and
satisfying, they’re also a good finger food for your next cocktail
party.8 ounces turkey breakfast sausage, removed from casing and
crumbled into small pieces

1 teaspoon extra-virgin olive oil
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Recipe By : Eating Well
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Citrus
Main Dishes Onions
Sauces Volume 3, Dec. ‘98
Wild Game/Fowl
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 pounds goose
to taste salt & freshly ground black pepper
2 oranges — quartered
2 onions — quartered
***KUMQUAT SAUCE***
1 teaspoon vegetable oil
1 onion — chopped
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I am looking to tradiitional Holiday recipes such as: Yorkshire
Pudding, Plum Pudding, Roast Goose And anything else you can think of.

God’s Blessing to you and all your kin.
Dale aka Night Spirit

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Fennel

There are two main types of this aromatic plant, both with pale green,
celery-like stems and bright green, feathery foliage. Florence fennel,
also called finocchio, is cultivated throughout the Mediterranean and
in the United States. It has a broad, bulbous base that’s treated like
a vegetable. Both the base and stems can be eaten raw in salads or
cooked in a variety of methods such as braising, sauteing or in soups.
The fragrant, graceful greenery can be used as a garnish or snipped
like dill and used for a last-minute flavor enhancer.
Common fennel is the variety from which the oval, greenish-brown
fennel seeds come. The seeds are available whole and ground and are
used in both sweet and savory foods. Though common fennel is bulbless,
its stems and greenery are used in the same ways as those of Florence
fennel.
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Prep time: 30 min

Filling:
¼ cup thinly sliced onion
¼ cup chopped red bell pepper
¼ cup chopped yellow or green bell pepper
¼ cup sliced zucchini, cut into quarters
¼ cup sliced fresh mushrooms
¼ teaspoon salt
dash pepper

Omelet:
4 eggs or 1 (8 oz) carton (1 cup) refrigerated egg substitute
1 tablespoon milk

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Prep time 15 minutes, Ready in 1 hour 15 minutes

1 (24 oz.) fresh or frozen Cornish game hen, thawed
¾ cup fresh baby-cut carrots
2 tablespoons apple jelly
1 tablespoon butter or margarine
¼ teaspoon salt
¼ teaspoon dried marjoram leaves
¾ cup frozen sugar snap peas

Heat oven to 350 degrees. Remove giblets; split game hen in half.
Rinse and pat dry. Place skin side up in 12 inch X 8 inch (2 quart)
baking dish. Arrange carrots around game hen.

In small saucepan, combine jelly, butter, salt and marjoram. Cook
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You can modify this basic recipe by adding fruit, nuts, or flavored
extracts.

Number of Servings: 6 Serving Size: 2 pancakes

1 1/2 cups whole-wheat flour
1/2 cups crushed low-sugar bran cereal
2 tsp baking soda
3/4 cup evaporated skim milk
2 eggs, beaten
1 Tbsp brown sugar
1 Tbsp canola oil
2 tsp vanilla
nonstick cooking spray

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Prep: 40 min Bake 35 min + standing
Yield: 8 servings

¾ cup uncooked brown rice
1 ½ cups water
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 can (10 oz.) diced tomatoes and green chilies
1 cup salsa
1 cup (8 oz.) reduced fat sour cream
1 cup (4 oz.) shredded reduced fat cheddar cheese
¼ teaspoon pepper
½ cup chopped red onion
1 can (2 ¼ oz.) sliced ripe olives, drained
1 cup (4 oz.) shredded reduced-fat Mexican cheese blend
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Prep: 25 min Bake: 40 min+cooling
Yield: 32 cookies

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon peppermint extract
6 to 8 drops green food coloring (optional)
½ cup sugar
1/3 cup miniature semisweet chocolate chips

In a small mixing bowl, beat egg whites, salt, cream of tartar,
extract and food coloring if desired on medium speed until soft
peaks form. Gradually add sugar, 1 tablespoon at a time, beating on
high until stiff glossy peaks form and sugar is dissolved, about 6
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