Cranberry Pecan Stuffing - 14g Carbs, 3g Fiber
From: www.diabeticconnect.com - By Nikki Sheriff
Enjoy this unique alternative to bread-based stuffing recipes. Rich flavors will bring back memories of holiday traditions, but the sodium and carb counts are much friendlier to your diabetes.
2 Tbsp olive oil
1/2 large onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
2 cups almond meal/flour
1 cup pecan pieces
1 cup craisins
1/4 cup fresh parsley, chopped
1 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp pepper
1 egg
1 Tbsp lemon juice
1 cup low sodium chicken broth
Preheat the oven to 350 degrees F.
Heat the olive oil in a medium skillet. Sauté onion, celery and garlic until the onion and celery become tender and transparent.
In a large bowl, mix the almond meal, pecans, craisins, onion mixture and parsley together.
Add the seasonings and mix well.
Beat the egg in a small bowl and add, along with the lemon juice and chicken broth.
Pour into a greased 8x8 baking dish.
Cover with foil and bake for 40 minutes.
Uncover and cook 5-7 minutes or until slightly golden brown on top.
Servings: 12
Nutrition per Serving: 233 Calories, 18g Total Fat, 1g Saturated Fat, 103mg Sodium, 14g Carbs, 3g Dietary Fiber, 6g Protein
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