Three Diabetes-Friendly Thanksgiving Recipes

Pecan Turkey Tenderloin and Roasted Sweet Potatoes

Ingredients

• Food Club Nonstick Cooking Spray
• 1 Fresh Harvest Egg
• 2 Fresh Harvest Egg whites
• 1 tsp Food Club Garlic Powder
• 1/2 tsp Food Club Ground Black Pepper
• 2 oz Brookshire Brothers Pecans, roughly chopped
• 24 oz turkey breast tenderloin
• Two 6 oz sweet potatoes (peeled and cut into wedges)
• 1 tbsp Food Club Olive Oil
• 1/2 tsp Food Club Ground Cinnamon
• 2 tbsp low-calorie brown sugar blend

Directions

1. Preheat oven to 350 degrees. Lightly coat a baking dish with cooking spray.
2. Whisk egg and egg whites in a shallow bowl.
3. Combine garlic powder, pepper, and pecans in a separate shallow bowl.
4. Coat both sides of turkey breast tenderloin in egg mixture. Dredge through pecan mixture on both sides and lay in center of baking dish. Discard remaining egg mixture.
5. Toss sweet potatoes, oil, cinnamon, and low-calorie brown sugar blend in medium bowl.
6. Place sweet potatoes around the turkey breast tenderloin. Bake for 50 minutes or until turkey is cooked through (internal temperature of 165 degrees).

Cranberry and Hazelnut Green Beans

Ingredients

• 1 1/4 lbs Fresh green beans (trimmed)
• 2 tsp Food Club Olive Oil
• 2 1/2 tbsp chopped hazelnuts
• 2 tbsp dried cranberries
• 1/8 tsp Food Club Salt
• 1/8 tsp Food Club Ground Black Pepper
• Zest of 1 lemon

Directions

1. Bring a large pot (2/3 full of water) to a boil. Add green beans and turn off heat. Let sit for 3 minutes. Drain and place on a serving platter.
2. Combine oil, nuts, cranberries, salt, and pepper in a small bowl. Sprinkle green beans with cranberry-nut mixture and top with lemon zest.

Autumn Fruit Crumble

Ingredients

• 6 medium apples or pears (or 3 of each), peeled, cored, and sliced
• 1 cup fresh or frozen cranberries and/or pitted cherries
• 1 tbsp arrowroot powder
• 1 tsp Food Club Ground Cinnamon
• 1 tsp ginger, grated
• 1 tsp orange zest
• 1 cup almond flour
• 2 cups Food Club Old-Fashioned Rolled Oats
• 1/2 cup whole wheat flour
• 1/4 cup pumpkin seeds (toasted, unsalted)
• 1/4 cup unsalted almonds (sliced, raw)
• 1 tsp Food Club Ground Cinnamon
• 1/4 tsp sea salt
• 2 tbsp melted coconut oil or canola oil
• 1 tbsp Food Club Olive Oil

Directions

1. Preheat the oven to 350°F.
2. For the filling: In a medium bowl, combine all fruit, arrowroot powder, cinnamon, ginger, and orange zest. Evenly pour into an 8 x 12-inch baking dish.
3. For the topping: In a separate bowl, mix almond flour, oats, flour, pumpkin seeds, almonds, cinnamon, and salt. Mix in coconut oil and olive oil.
4. Crumble topping over the filling. Bake for 40 minutes, or until golden brown and the fruit is bubbling. Cool for 10 minutes before serving.