The holidays can always be a challenging time for diabetics. Especially when not everyone in your family abides by or understand your dietary restrictions. As a mother in a household where my husband battled diabetes and neuropathy, I had to identify healthy, delicious dishes that would be appetizing for the whole family. To assist you I put together a list of 10 amazing Easter dishes you can use this Easter.
1. Roast Leg of Pork With Glazed Dried Fruits
This colorful stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this alongside of sauteed vegetables and seasoned couscous. Serves 10
- 4-5 pound pork loin roast, boneless
- 1/2 cup fresh basil
- 1 cup fresh parsley, chopped
- 1/2 cup pine nuts
- 6 cloves garlic, peeled and chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 pound ground pork
- 1/2 pound Italian sausage
- 1 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1 teaspoon black pepper
2. Deviled Eggs With Bacon & Barbecue
This classic Easter dish is a must-have this year. With a little barbecue and bacon added you will have your everyone wanting more!
- 12 hardboiled eggs, peeled
- 1/2 cup mayonnaise
- 2 tablespoons barbecue sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh chives
- 2 slices JENNIE-O Turkey Bacon, cooked and cut into 24 pieces
- Garnish: chopped fresh chives smoked paprika.
- Cut eggs in half lengthwise.
- Carefully remove yolks and place in a medium bowl.
- Mash yolks with a fork.
- Stir in mayonnaise and barbecue sauce until smooth.
- Stir in paprika, salt, mustard, and chives.
- Spoon mixture into egg white halves.
- Top with bacon pieces.
- Garnish with chives and paprika, if desired.
- Refrigerate until ready to serve.
3. Montreal-Style Salmon
A delicious grilled salmon topped with your choice of steak seasoning and lemons will have your family begging for more.
- 1/2 teaspoons McCormick Grill Mates Montreal Steak Seasoning
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon McCormick Dill Weed
- 1/2 pounds salmon fillets (swordfish or Mahi-mahi can also be used)
- Mix Steak Seasoning, lemon peel and dill weed in a small bowl.
- Rub mixture over salmon. Let stand 5 minutes.
- Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. Do not turn salmon.
- Serve immediately
4. Spinach With Garlic, Raisins, and Peanut
You can never go wrong with a nice healthy salad. This spinach blended salad is one you need to try.
- 1 tablespoon peanut oil
- 2 garlic cloves, thinly sliced
- A pinch dried hot red pepper flakes
- 1 small red bell pepper, cored, seeded and cut into thin strips
- 2 pounds fresh baby spinach*, rinsed and spun
- 1/4 cup golden raisins
- 1/4 cup unsalted dry-roasted peanuts, chopped
- Salt and freshly ground black pepper
- In a large non-stick skillet, heat oil over medium-high heat; add garlic and red pepper flakes and cook, shaking pan here and there, just until edges of garlic are brown.
- Add red bell pepper and cook, tossing or stirring, another minute. Add spinach, raisins, and peanuts; using tongs, flip spinach from underneath to over on top to distribute a mixture and evenly cook.
- Saute just until wilted and released water has mostly evaporated about 2 minutes. Season with salt and pepper.
5. Golden Apricot-Glazed Turkey Breast
Simple glaze over your moist and tender turkey will make a beautiful centerpiece.
- 1/2 cup apricot preserves
- 1/4 cup balsamic vinegar
- 1/4 teaspoon pepper
- Dash salt
- 1 bone-in turkey breast (5 pounds)
- Preheat oven to 325°. Combine preserves, vinegar, pepper, and salt. Place turkey breast on a rack in a large shallow roasting pan.
- Bake, uncovered, 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before slicing.
6. Maple Dijon Chicken With Brussels Sprouts and Butternut Squash
This delicious chicken topped with brussels sprouts and butternut squash has just the right amount of sweet and savory taste. The whole family will love it.
- 4 chicken thighs
- 4 chicken drumsticks
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 TBSP olive oil
- 1 TBSP unsalted butter
- 16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
- 2 cups diced (1/2 inch) butternut squash
- 2 TBSP maple syrup
- 2 tsp Dijon mustard
- 1-1/2 cup chicken stock
- In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
- Remove chicken from pan and reserve.
- In the same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to the pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
- Remove from pan and hold separately from chicken.
- Turn heat to high and add stock, syrup, and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
- Add chicken back to the pan, cover, and reduce heat to medium-low.
- Cook over medium-low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant-read thermometer.
- Add vegetables back to the pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
- Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
- Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
- Spoon sauce over chicken and serve.
7. Beef and Zucchini Appetizer Meatballs
Want to get the family dinner started off with a bang? Here’s a great appetizer recipe. It is very simple but surprisingly great. It is also a keto diet-friendly.
- 1 lb Ground Beef (93% or leaner)
- 1 cup grated zucchini
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400F.
- Combine all ingredients in a medium bowl, mixing lightly, but thoroughly.
- Shape into 24 meatballs.
- Place meatballs, 1-inch apart, on a rack in an aluminum foil-lined broiler pan.
- Bake in 400F oven 22 to 25 minutes or until an instant-read thermometer inserted into the center of meatball registers 160F.
8. Chocolate Dunk Cookies
If you’re a fan of drop cookies and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!
Recipe Yield: 36
- 1-3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 squares Baker’s® Semi-Sweet Chocolate, divided
- 3/4 cup (1-1/2 sticks) margarine, softened
- 1/2 cup packed brown sugar
- 1/2 cup Splenda® No Calorie Sweetener, Granulated
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon thawed Cool Whip® Sugar-Free Whipped Topping
- 1 teaspoon warm water
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
- Beat margarine, brown sugar and Splenda® Granulated Sweetener in a large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
- Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.
9. Lemon Pound Cake
Who wants cake? We all do! Well, we have a treat for you. This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. I promise you this will become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!
Recipe Yield: 16 servings.
- Cooking spray
- 2-1/2 cups reduced-fat baking mix (Bisquick)
- 48 packets Equal sweetener*
- 2 tablespoons cornstarch
- 4 teaspoons grated lemon peel
- 1 cup lite lemon-flavored nonfat yogurt
- 6 tablespoons butter, melted
- 2 eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350F.
- Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
- Combine baking mix, Equal, cornstarch and lemon peel.
- Mix in yogurt, melted butter, eggs, lemon juice, milk, and flavorings until blended.
- Spoon mixture into prepared pan.
- Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
- Let cake cool in pan 5 minutes.
- Remove and cool completely on wire rack.
10. Carrot Cake With Cream Cheese Frosting
Do you love carrot cake as much as I do? Well, if you do will LOVE this one. Some people do not like raisins in their carrot cake. If you choose to leave out the raisins, as pictured, it will reduce the amount of carbohydrate by 7g, calories by 27, sugars by 5.4g, fiber by 0.3g and protein by 0.3g per serving. This recipe appears courtesy of Great Healthy Food – Diabetes.
- 1-1/4 cups whole wheat flour
- Pinch of salt
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup light brown sugar
3/4 cup raisins, soaked overnight (see note if you leave out raisins)
in 1/2 cup unsweetened orange juice
- 4 medium carrots, peeled and finely grated
- 1 tablespoon sunflower oil
- 2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten
with 2 teaspoons sifted confectioners’ sugar
- Preheat the oven to 325 degrees F. Lightly grease an 8 x 4-inch loaf pan and line it with parchment paper.
- Sift the flour, salt, baking powder, cinnamon, and ginger into a large bowl, tipping in any bran left in the sifter.
- Stir in the sugar, raisins with their juice, carrots, and oil and mix well.
- Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
- Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
We hope you enjoy these dishes as much as we do. Let me know which one you decide to try. Happy Easter!