Diabetic Thanksgiving recipes?

I need some good recipes that are diabetic safe for thanksgiving. Also have to stay clear of those foods high in potassium. I'm making dinner for a friend who has diabetes but he also is not allowed foods high in potassium like bananas and sweet potatoes because his kidneys can no longer process it. Very tough coming up with an enjoyable meal for him. There are a lot of links out there - but I want recipes that were actually tried and known to be good. Does anyone have diabetic thanksgiving type recipes they have actually tried?Diabetic Thanksgiving recipes?
This dessert recipe rocks, I make it for the mental health clinic I work at where we have alot of type II diabetics. I am type I and this is my favorite sugar free dessert. I don't like it with soy milk, I always use 1% skim milk. Serve with sugar free cool whip.





SUGAR FREE PUMPKIN PIE PUDDING





This isn't an ultra low-carb dessert, but it's high in nutrition for the 8 grams of usable carbohydrate in it, and it is very easy to make. Sometimes convenience foods are nice! Any ';milky'; liquid will work. Use unsweetened soy milk for a low carb count, but milk, unsweetened almond milk, or water mixed with cream (3 to one is good) all work. Adjust the carb counts accordingly.





Prep Time: 5 minutes


Cook Time: 0 minutes


Ingredients:





* 1 15-16 oz can pumpkin


* 2 cups unsweetened soy milk (or see note above)


* 1陆 teaspoons cinnamon


* 录 teaspoon nutmeg


* 录 teaspoon ginger


* 1 box instant (no-cook) sugar-free vanilla pudding, 6 serving size





Preparation:


In a medium bowl, whisk together the pumpkin, spices, and half the milk. While whisking, add the pudding mix and the rest of the milk. Whisk well to fully combine. (You can also use a stick blender.) The pudding will continue to thicken a little over time. You can add more liquid and/or spices for the consistency and flavor you prefer.





Serving Suggestion: Top with toasted pecans.





Makes 8 half-cup servings.





Nutritional Information: Each serving has 8 grams effective carbohydrate plus 3 grams fiber, 4 grams protein, 1.4 grams fat and 62 calories. Diabetic Thanksgiving recipes?
Regular food minus the dessert. To avoid potassium, avoid high amounts of tomatoes, cheese, beans, oranges, peanuts %26amp; salmon.
Ingredients








6-8 Pound WHOLE TURKEY washed and drained


1/4 Cup frozen lemon juice concentrate thawed


1/4 Cup fresh lemon juice


1/4 Cup honey


1/4 Cup olive oil


3 Tablespoons fresh lime juice





Ingredients:Turkey gravy








1/4 Cup cornstarch


1/4 Cup water


4 Cups TURKEY BROTH and defatted pan juices (see below)


Salt and pepper





Directions








In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.


Meanwhile, blend until smooth the cornstarch and water.


Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.


Season to taste with salt and pepper.


Provides 16 servings at 1/4 cup per portion


Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard.








Nutritional Information (Per Serving)


Calories: 12


Protein: 1 g


Sodium: 10 mg


Cholesterol: 0 mg


Carbohydrates: 2 g











3 Tablespoons fresh chopped mint leaves


1 Tablespoon grated orange peel


2 Teaspoons grated lemon peel


1 Teaspoon grated lime peel


1/3 Cup orange juice


Pinch salt and pepper


1/4 Teaspoon cumin


1/4 Teaspoon cinnamon


Pinch thyme


1 red onion sliced





Directions








In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.


Top turkey with sliced onions.


Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.


When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.


Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.


Roast turkey in a preheated 325 degree F. oven about 2-3/4 to 3 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.


Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.


Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.





Nutritional Information (Per Serving)


Calories: 200


Protein: 26 g


Sodium: 90 mg


Cholesterol: 75 mg


Fat: 9 g


Carbohydrates: 2 g








You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach %26amp; pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1-1/2 to 2 times sweeter than refined sugar. You can also make your own fruit sweetener. For example, if a recipe calls for 1/2 cup fruit sweetener, you can substitute 1/4 cup concentrated apple juice + 1/4 cup granulated fructose.





Ingredients








1/4 cup fruit sweetener**


1/4 cup Apple Butter or unsweetened applesauce


1 egg


2/3 cup flour


1/2 tsp baking powder


1/4 tsp salt


1 cup diced apples


1/2 cup chopped nuts





Directions








Cream fruit sweetener and Apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture.


Fold in apples and nuts. Pour into an 8 x 8-inch pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325 degrees.





Nutritional Information (Per Serving)


Calories: 130


Sodium: 60 mg


Cholesterol: 23 mg


Fat: 7 g


Carbohydrates: 15 g


Exchanges: 1 Fruit; 1 Fat








Ingredients








1/2 cup wild rice, uncooked


1 cup water


1/4 cup raisins, dark or golden


5 scallions, chopped


1 tablespoon canola oil


1/2 cup celery, or fennel bulb, chopped


1 cup fresh cranberries


1 tablespoon orange rind-grated


1/2 teaspoon dried thyme





Directions








Put the wild rice in a saucepan.


Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.


Saute the onions and celery (or fennel bulb) in the oil until tender.


Add the cranberries, orange rind, thyme and rice.


Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.





Nutritional Information (Per Serving)


Calories: 135


Sodium: 111 mg


Cholesterol: 1 mg


Fat: 2 g


Carbohydrates: 26 g


Exchanges: 2 Starch/Bread











Ingredients








1/4 Cup cornstarch


1/4 Cup water


4 Cups TURKEY BROTH and defatted pan juices (see below)


Salt and pepper





Directions








In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.


Meanwhile, blend until smooth the cornstarch and water.


Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.


Season to taste with salt and pepper.


Provides 16 servings at 1/4 cup per portion


Note: To defat pan juices, po