Holiday Favorites Made Healthy

Happy Thanksgiving everyone! Here's a few healthy ways to have our Thanksgiving Day dinner or leftovers from the Diabetic Living On Line web site. I posted a couple of the ideas and left the web link to the recipes and the web site. Enjoy everyone and Happy Thanksgiving!



Holiday Favorites Made Healthy

You don't have to pass up your favorite holiday foods! We've slimmed down everything from mashed potatoes and gravy to turkey and green bean casserole. Our festive, diabetes-friendly holiday recipes prove that classic entrees and side dishes don't have to be loaded with fat, calories, and carbs to be enjoyable. Now that's something to be thankful for!

Herb-Roasted Turkey and Vegetables

Set aside half of this herb-infused roast and vegetable combo to make a turkey and bean soup for a second meal.
MAKES: 4 servings


Ingredients:

2 tablespoons snipped fresh parsley
4 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 2 3/4 - 3 1/4 pound turkey breast portion with bone, skin removed
Nonstick cooking spray
3 cups tiny red potatoes, quartered (about 1 pound)
2 cups baby carrots with tops trimmed and halved lengthwise (about 8 ounces)
2 cups white and/or red pearl onions trimmed and halved (about 8 ounces)
1 tablespoon olive oil


Directions:

1. Preheat oven to 400 degrees F. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture.
2. Place turkey breast portion, bone side down, on a roasting rack in a shallow roasting pan. Lightly coat with nonstick cooking spray. Sprinkle the remaining herb mixture evenly over turkey breast portion; rub in with your fingers. Roast, uncovered, for 20 minutes.
3. Meanwhile, in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated. Arrange vegetables around turkey in roasting pan.
4. Reduce oven temperature to 350 degrees F. Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (170 degrees F), and vegetables are tender, stirring vegetables once.
5. Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Reserve and store* 10 ounces of the turkey (about 2 cups) and 2 cups of the vegetables for the Turkey and Bean Soup. Serve the remaining turkey with the remaining vegetables. Makes 4 servings, plus enough reserved turkey and vegetables for Turkey and Bean Soup
Storage
* Place the reserved cooked turkey and vegetables in an airtight container. Cover and store in the refrigerator for up to 2 days or freeze for up to 3 months.


Nutrition Facts Per Serving:
Servings Per Recipe: 4
cal.(kcal): 231
Fat, total(g): 3
chol.(mg): 69
sat. fat(g): 1
carb.(g): 21
fiber(g): 3
pro.(g): 30
sodium(mg): 219


http://www.diabeticlivingonline.com/recipe/turkey/herb-roasted-turkey-and-vegetables/



Three-Cheese Whipped Potatoes
Serve these sophisticated spuds instead of ordinary calorie-laden mashed potatoes. Loaded with ricotta, cottage, and Gorgonzola cheeses, no one else will know this decadent holiday side is diabetes friendly.

MAKES: 8 servings
SERVING SIZE: 1/2 cup
CARB GRAMS PER SERVING: 16


1 1/2 pounds russet potatoes, scrubbed and cut into 1-1/2-inch chunks
1/3 cup part-skim ricotta cheese
1/3 cup low-fat cottage cheese
1/3 cup crumbled Gorgonzola cheese
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/4 - 1/2 teaspoon ground black pepper
1/4 teaspoon salt
1. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender; drain.
2. Meanwhile, place ricotta cheese and cottage cheese in a food processor or blender. Cover and process or blend until smooth. Transfer mixture to a large bowl; add Gorgonzola cheese, rosemary, garlic powder, pepper, and salt.
3. Immediately add hot cooked potatoes to the cheese mixture. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 2 minutes more. Transfer potato mixture to a serving bowl. Serve immediately.


Nutrition Facts Per Serving:
Servings Per Recipe: 8
cal.(kcal): 107
Fat, total(g): 3
chol.(mg): 8
sat. fat(g): 2
Monosaturated fat(g): 1
carb.(g): 16
fiber(g): 2
sugar(g): 1

http://www.diabeticlivingonline.com/recipe/vegetables/three-cheese-whipped-potatoes/

http://www.diabeticlivingonline.com/?sssdmh=dm17.631401