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Sunday, November 21, 2010

The worry within the holidays....

With the holidays approaching and a lot of us traveling, we often don’t think about the ‘what ifs’. Since most of us travel within the same state and country it’s not really an issue, but there are a lot of us, who do travel out of the country like my family. So something we do have to think about sometimes is visitor medical insurance, others may even have to think about international student health insurance. We haven’t purchased it yet, but it’s always on my mind…. Not only for my family but for my parents.

Enough with the depressing issues we worry about during the holidays thought (and with my anxiety I worry a lot about different things). I don’t have time for that right now, right now; I’m trying to think of what the heck I’m cooking for Thanksgiving….Besides a turkey….
I’m trying to think about sides and desserts. Considering my father is a diabetic, I’m pre-diabetic and my mother is pre-diabetic I’ve got to cook a healthy meal.

I’ve got turkey planned, meat stuffing (mom makes!), mashed sweet potatoes, Rutabaga with apples and my home made mac & cheese because the girls love it so much and I do make it with whole wheat pasta so it’s a bit better lol.

Normally I make a sugar free apple pie, which I still might do, but for the first time I’m thinking of making a sugar free pumpkin pie… Here’s the recipe:

Recipe Ingredients:
1 ready made frozen pie crust
1 - 15 oz. can pumpkin
6 fl. oz. whole evaporated milk
6 fl. oz. skim evaporated milk
1/2 cup egg substitute
1/3 cup Splenda sweetener
2 T. granulated sugar
1 T. pumpkin pie spice

Recipe Directions:
1. In mixing bowl, combine pumpkin, sugar, Splenda, and pie spice.
2. In small bowl, mix whole and skim evaporated milk. Add milk and egg substitute to pumpkin. Stir.
3. Pour mixture into crust.
4. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40 minutes or until inserted knife comes out clean.
5. Cool thoroughly.
6. Makes 10 servings.

Nutrition Facts per serving:
Calories: 174, Carbohydrate: 20 g, Fiber: 2 g, Fat: 8 g, Protein: 6 g, Sodium: 165 mg

Sounds good!! Don’t you think? I'm getting my menu together, now just to torture my hubby and find some nice ties for him for his birthday gift, because you know, him getting ties are exactly what he wants...

Any ‘diabetic friendly’ thanksgiving or holiday recipes you have I’d love it if you left a comment and shared them below…

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