This Wednesday I am post about menu planning for Thanksgiving in the USA. When planning a menu some things need to be considered: Food Allergies ( My hubby and son) , Type 2 Diabetes ( brother n law and nephew) and high cholestral diet ( In laws) .
Thanksgiving Menu :
A typical Southern Thanksgiving dinner usually includes ham or turkey—sometimes both—along with cornbread dressing, sides, and spectacular desserts. You’re likely to find a big layered salad, the quintessential green bean casserole, mashed or scalloped potatoes, and soft dinner rolls or hot buttered biscuits
I will be making some changes : Ham & Pork roast (hubby allergy) , Roasted beans and Carrots, Choli flower mash , Sweet potatoes, wheat rolls and Granny Cranberry and Apple salad.
Roasted Green Beans (cholesterol diet friendly)
- 1 lb green beans, trimmed
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper
Roast for 8-10 minutes. Give the pan a good shake and cook for an additional 4-6 minutes until lightly browned and cooked through. They should be bright green, tender crisp, and not mushy.
Help for Diabetes:
|Plain store-bought stuffing||Whole-wheat, veggie-filled stuffing|
|Creamy mashed potatoes||Roasted carrots, green beans, and other veggies|
|White bread and processed flours||Whole grain bread and whole wheat and nut flours|
|Sweet potatoes or yams with marshmallow topping||Sweet potatoes with egg meringue topping|
|Canned cranberry sauce||Cranberry compote sweetened with stevia|
Creamy Pumpkin Pie for Diabetics
15 minutesChilling time:
- 1 cup skim milk
- 2 (1-ounce) packages instant vanilla sugar-free pudding mix
- 1/2 teaspoons pumpkin pie spice
- 1 can (15 ounces) pumpkin
- 1 (9-inch) graham cracker pie crust
- 1 cup fat-free whipped topping
In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick). Add pumpkin and mix well. Spread pumpkin mixture in pie crust. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to two days
Calories: 185 calories, Carbohydrates: 32, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 449 mg, Fiber: 2 g
Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 2.