Consumer/Patient Links Healthy Feast Day Cooking

With feast day coming, most people are planning what to serve to the many friends and family that will be arriving to celebrate San Geronimo Feast Day on September 30th. Actually, feast days are a diabetics nightmare, unless you plan on serving foods that are tasty, yet good for you.

Most cooks will be serving the standard feast day fare, such as red chili, green chili, vegetable or other stews, posole, and or course, the pies bread and deserts. Which is fine and that's what everyone looks forward to. However, you can make a few changes that can help you, such as serving sugar free gelatin, which contrary to popular belief, you can't really tell the difference from regular gelatin (just don't tell anyone it's sugar-free), preparing a tray with an assortment of fresh vegetables to dip in a low-fat dip, using light mayonnaise to mix potato salad, and of course, trimming all fats from stew meats. Beverages can be sweetened with a sugar substitute, or have diet soda on hand.

Bread Pudding

8-9 slices of toasted bread
1/4 cup chopped walnuts
1/2 cup shredded light cheddar cheese
1/4 cup raisins
1 teaspoon cinnamon
3-4 cups naturally sweetened apple juice

In a small casserole dish, layer bread, raisins, walnuts and cheese. Sprinkle on some of the cinnamon and pour on just enough juice to moisten the bread. Place in a 350 degree oven and heat until heated though (about 20 minutes). Remove from oven.

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