Apple Zucchini Crisp

August 6, 2015 Leave a Comment
Apple Zucchini Crisp

Apple Zucchini Crisp

This recipe, Apple Zucchini Crisp, your favorite apples and garden fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.

 

Apple Zucchini Crisp Recipe

 

Apple Zucchini Crisp

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

¼ cup Splenda brown sugar

2 tsp. cinnamon, divided

A pinch of nutmeg

3 Tbsp. lemon juice

1/3 cup almond meal

1/3 cup sliced almond

1/3 cup chopped pecans

1 tsp. vanilla

¼ cup butter, melted

 

Preheat oven to 375 F.  Toss the apples, zucchini, 1 teaspoon of cinnamon and the lemon juice together.  Pour into an 8×8 inch baking dish.

Mix the brown sugar, remaining 1 teaspoon of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir in the vanilla in with the melted butter and pour over the nut mixture.  Mix well.

Crumble the nut mixture evenly over apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream, if desired.

 

(Recipe for Apple Zucchini Crisp, Diabetic Connect, 2015)

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Spicy Turkey Meatballs

April 30, 2014 Leave a Comment
Spicy Turkey Meatballs

Spicy Turkey Meatballs

 

This recipe, Spicy Turkey Meatballs is from Diabetic Connect.  Either as a main dish or as a side, these meatballs are sure to be a hit!

 

Spicy Turkey Meatballs Recipe

Spicy Turkey Meatballs

Meatballs:   1 lb. lean ground turkey

¼ cup almond meal

¼ cup finely chopped onions

½ tsp. garlic powder

½ tsp. white pepper

1 egg

Sauce:   ½ cup water

3 Tbsp. distilled white vinegar

2 Tbsp. low sodium soy sauce

1 tsp. sesame oil

3 Tbsp. stevia in the raw

3 Tbsp. chopped scallions, plus more for garnish

5-6 dried chilies, chopped (most of the seeds removed, adjust according to heat desire)

2 tsp. freshly grated ginger

1 tsp. fresh orange zest

1 clove garlic, minced

 Mix the ground turkey, almond meal, onion, garlic powder and white pepper.  Add the egg and mix completely. Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil.  Broil meatballs for 7-10 minutes or until well browned.  Remove from oven and set aside.

Whisk the water, vinegar, soy sauce, sesame oil and stevia in a medium sauce pan.  Heat over medium heat until it begins to thicken.

Add the meatballs and cover, letting the meatballs finish cooking through; about 8-10 minutes.

Sprinkle with additional scallions; then serve.

(Recipe for Spicy Turkey Meatballs came from Diabetic Connect, 2014)

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Cranberry Apple Stuffed Pork Loin

November 14, 2013 Leave a Comment
Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin

 

This Cranberry Apple Stuffed Pork Loin is from Diabetic Connect.  This dish can be made as part of your Thanksgiving dinner.  Try it – I think you’ll like it.

Cranberry Apple Stuffed Pork Loin Recipe

 

Cranberry Apple Stuffed Pork Loin

3 lb. pork loin roast

½ tsp. salt

½ tsp. pepper

1/3 cup craisins

¾ cup boiling water

1 cup almond meal/flour

½ cup chicken stock

1 small green apple, diced

1/3 cup chopped walnuts

3 Tbsp. minced shallots

1 Tbsp. pure maple syrup

2 tsp. fresh minced rosemary

2 tsp. Italian seasoning

Preheat the oven to 325 F.   Lightly grease 9×13 baking dish with olive oil.

Cut into the roast lengthwise, a little more than halfway through.  Then turn your knife horizontally and cut halfway toward one side, turn the knife the other way, and cut halfway to the other side (like an upside down “T”).  Unroll, slicing a little as you go so you have a large rectangle roughly the same thickness.

Lay plastic wrap over the meat and pound it with a meat tenderizer, as thinly as possible, then cut small cuts over the surface of the meat.  Salt and pepper the meat.

In a small bowl, combine the craisins and boiling water together and set aside.

In another small bowl, combine the almond meal and chicken broth and set aside.

Drain the craisins and add to the apple mixture.  Add the almond meal with broth and stir to combine.   Spread the “stuffing” evenly over the pork roast.

Beginning at one small end, tightly roll the pork roast.  Tie with kitchen thread to secure.  Place seam side down in the baking dish and bake uncovered for 1 hour and 20 minutes, or until the internal temperature reaches 145 F.

Remove from oven and let rest for 10 minutes.  Slice and serve.

 

(Recipe for Cranberry Apple Stuffed Pork Loin came from Diabetic Connect, 2013)

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Pumpkin Pie

November 10, 2013 Leave a Comment
Pumpkin Pie

Pumpkin Pie

 

This is the season for Pumpkin Pie, but if you’re a diabetic, your piece will be very SMALL.  I got this recipe from Diabetic Connect, so why don’t you give it a shot.

Pumpkin Pie Recipe 

Pumpkin Pie

1/3 cup coconut oil

½ cup plus 2 Tbsp. almond meal or flour

¼ cup plus 2 Tbsp. flour

1 tsp. salt

1 tsp. white vinegar

1 Tbsp. water

1 can (15 oz.) pumpkin puree

2 eggs

¼ cup plus 2 Tbsp. C&H light sugar (a sugar and stevia blend)

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

A pinch of nutmeg

½ cup half-and-half

Preheat oven to 425 F.  Spray a 9 inch pie pan with non-stick cooking spray.

In a bowl, combine the almond meal, flour and salt and toss together.

Add the coconut oil and blend with a pastry blender/cutter until very well combined.

Add vinegar and water and continue to mix the pastry blender.

Press the crust mixture into a pie dish and with your fingers, press evenly along the bottom of the bottom and sides and set aside.  Trying to roll it out won’t work because it will be very soft.

In a large bowl, blend the pumpkin and eggs together.

In a separate bowl, whisk together the sugar, cinnamon, ginger, cloves, salt and nutmeg.

Add to the pumpkin mixture and mix well.

Slowly add in the half and half and mix until well combined.

Bake for 10-15 minutes, watching closely and making sure the crust doesn’t get too brown.

Cover the crust (only) with foil or a pie shield.

Reduce the heat to 350 F. and bake for 40-50 minutes longer, or until knife inserted in the center comes out clean.

Let pie cool completely and refrigerate or serve.

 

(Recipe for Pumpkin Pie came from Diabetic Connect by Eating Well, October, 2013)

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