Often the best part of Thanksgiving dinner are the dishes that accompany the turkey. So we decided to find recipes like rich were healthy. Given that November is Diabetes Month, we share them these delicious recipes ideal for a healthy diet without worry.

Enjoy!

CHICKEN TAMALES | Foro Univisión

INGREDIENTS

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• 6 oz. package of corn husk
• 1⁄4 cup shortening
• 1⁄4 cup canola oil
• 2 teaspoons baking powder

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• 2 lb. tamales dough
• 1 cup homemade chicken soup (or broth with low sodium content)
• 1 teaspoon salt

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• Stuffing
• 1/2 cup salsa
• 1 cup shredded chicken breast

PREPARATION – 2 hours

1. Combine and beat butter, oil and baking powder with an electric mixer until the mixture is light and fluffy. With mixer on the move, add pieces of dough and salt. Beat for 2-3 minutes at high speed. Drop a teaspoon of dough into a cup of cold water. If it floats, the dough is ready. If not, continue beating. The dough should be soft but not runny. Let stand for 15 minutes.
2. Spread a scant 1/4 cup in the middle of a corn husk wrapper. Add a teaspoon of sauce and a few pieces of chicken with a spoon.
   Place the tamales in steam cooking pot; may be each other. Cover with additional corn leaves and damp cloth. Steam for 1 hour or more and keep adding water as needed. When a tamale is cooked, the dough should be easily peeled from the leaves.

Serving: 28 tamales

Source: Foro Univision

SOUTHWESTERN ROASTED VEGETABLES | Diabetic Gourmet

INGREDIENTS

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• 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
• 1 1/2 cups zucchini, cut into small chunks 1 small red onion, cut into small chunks
• 1 6-ounce package portabella mushroom slices, halved

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• 2 tablespoons olive oil
• 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
• Salt to taste (optional)

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PREPARATION – 50 minutes

Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.

In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.

Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Source: Holly Clegg’s Trim & Terrific Diabetic Cooking

PUMPKIN SOUP | Diabetic Gourmet

INGREDIENTS

[one_half]

• 4 cups low-sodium vegetable broth, divided
• 4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
• 1 cup finely chopped onion 1 clove garlic

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• 1 tsp. fresh thyme, chopped
• Salt and freshly ground pepper to taste 2 Tbsp. light whipping cream (optional) 1 tsp. fresh parsley, chopped
• Nutmeg (optional)

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PREPARATION – 1 hour, 20 minutes

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Source: AICR

ARROZ CON LECHE A LA VAINILLA | Postres Para Diabéticos

INGREDIENTS

[one_half]

• 130 g of rice for paella
• 1 liter of milk
• Strips of lemon peel

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• 1⁄2 vanilla bean
• Splenda (sweetener)
• Cinnamon, powdered

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PREPARATION – Total time: 30 minutes (plus 1 hour in the refrigerator to cool)

Heat the milk in a saucepan over medium heat. Add lemon zest and vanilla bean pieces, cut vertically. Stir until the milk is boiling. Remove the vanilla and lemon zest.

Take 130 grams of rice and Splenda, and add it to the milk. Stir regularly with the spatula in the bottom of the pan to prevent milk from sticking. Continue stirring for 20 minutes or until rice is fully cooked.

Remove from heat and sprinkle with cinnamon to taste. Let cool and put it in the fridge until thickened.

Source: postresparadiabeticos.blogpost.com

TIRAMISU | iMujer, El Gran Chef

INGREDIENTS

[one_half]

• 400 gr sugar free vanilla
• 250 gr mascarpone
• 250 gr whipped cream
• 4 egg yams

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• 125 gr Splenda
• 100 ml of milk
• Sour, powdered cocoa
• Coffee

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PREPARATION – 40 minutes

Make coffee with 3 tablespoons of Splenda and let cool for a few minutes in a bowl.
In a saucepan, mix the milk with the egg yams over low heat (do not boil). Pour the milk and egg mixture to

an electric mixer, and beat till fully blended. When milk is incorporated into the mixture and it has cooled, pour into saucepan over low heat and remove just before it begins to boil. Always stirring the mixture.

Again, bring the preparation to the mixer and whisk until it cools. Once cooled, add the mascarpone cheese (you can use homemade mascarpone) and whipped cream. Mix everything.

To assemble the dish presentation, you can choose whether to present it in individual portions, or in a pan. Either way, you should do as follows: Place the sugar free vanilla at the bottom and drizzle with coffee, then add the mixture and continue in alternating layers. Top the final layer with cocoa powder and decorate as you wish.

Source: elgranchef.imujer.com

AVOCADO AND PINEAPPLE SMOOTHIE | Postres Para Diabéticos

INGREDIENTS

• 1⁄2 avocado
• 1⁄4 pineapple
• 1 apple
• 2 oranges

PREPARATION – 20 minutes

1. Wash, peel and chop the avocado, pineapple and apples.
2. Squeeze the oranges.
3. In a blender, mix all the ingredients.
4. Serve cold.
5. Can add a final touch with a piece of fruit as decoration.

Source: postresparadiabeticos.blogpost.com