12 mini sweet peppers
2 slices turkey bacon, diced
½ cup diced onion
4 ounces fat free cream cheese, room temperature
2 ounces soft goat cheese, room temperature
¼ teaspoon crushed red pepper flakes
1 slice whole wheat bread, toasted or ¼ cup bread crumbs
1 clove garlic, minced
1 tablespoon grated parmesan cheese
1. Preheat the oven to 375° F. Coat a baking sheet with cooking spray. Set aside.
2. Slice each pepper in half lengthwise then scoop out any seeds and membrane.
3. Add bacon to a non-stick sauté pan with cooking spray over medium heat and cook until crisp. Drain on a paper towel and set aside.
4. Add onions to the pan used to cook the bacon and add more cooking spray if needed. Cook the onions, stirring occasionally until clear. Set aside to cool.
5. In a small bowl, mix the cream cheese and goat cheese. Add the bacon, onions and red pepper flakes. Stir to combine.
6. Mix bread crumbs with the garlic and parmesan cheese. Set aside.
7. Spoon the cheese mixture into each pepper half (1 teaspoon of mixture per popper), and then press the cheese side of the popper into the whole wheat breadcrumb mixture. Lay on the prepared baking sheet breadcrumb side up and spray each on lightly with cooking spray.
8. Bake the poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are golden brown.
Recipe Source: www.diabetes.org
Nutrition Information (2 poppers): 40 calories, 1.5g fat, 3g carbohydrate, 1g fiber, 3g protein
Other options: vegetable trays with hummus or a cheese board with fresh fruit make beautiful appetizers.
Creamy Garlic Mashed Cauliflower
1 head of cauliflower, cut into florets
5.3 oz. Meijer Nonfat Plain Greek Yogurt
2 tbsp. Country Crock® Simply Delicious Spread
3 tbsp. Meijer grated Parmesan cheese
2 garlic cloves
¼ tsp. salt
¼ tsp. McCormick® Ground Black Pepper
1. Add cauliflower to pot of boiling water. Cook for 10 minutes or until tender. Remove florets from water.
2. In a food processor, blend cooked cauliflower, yogurt, spread, parmesan cheese, garlic, salt and pepper until smooth.
Recipe from Chef Maribel Alchin, MBA, RD, LDN, Meijer Healthy Living Advisor
Nutrition Information (per ½ cup serving): 87 calories, 4g fat, 6g carbohydrate, 2g fiber, 6g protein
Other options: Meijer Kale salad or easy Dole salad mixes can add more vegetables (low carb) to your holiday feast.
1/3 cup old-fashioned, rolled oats
1/3 cup wheat germ
1 cup non-fat plain Greek yogurt
1 whole egg
2 egg whites
1 teaspoon vanilla
1 cup skim milk
1 cup mashed sweet potatoes
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/3 cup Splenda
1. In a medium bowl, combine oats, wheat germ, and yogurt. Let stand until oats soften. Mix in egg, egg whites, vanilla, skim milk and mashed sweet potato.
2. In a large bowl, mix together whole-wheat flour, baking powder, baking soda, salt, cinnamon, and Splenda.
3. Make a well in the center of the dry ingredients. Pour entire wet mixture into the well and fold together until completely incorporated.
4. Coat a griddle or non-stick skillet with cooking spray and heat over medium heat. Use 1/3 cup batter for each pancake and cook until brown on bottom and some bubbles begin to break around edges. Turn pancake over and cook until brown and slightly firm to the touch in the center.
5. Top with frozen raspberries
Recipe Source: www.diabetes.org
Nutrition Information (1 pancake): 125 calories, 1.5g fat,22g carbohydrate, 3g fiber, 8g protein