More diabetes and heart friendly Thanksgiving recipes from CanolaInfo

We recently featured two diabetes-friendly, heart-smart holiday recipes by Cheryl Forberg, R.D., consulting dietitian to NBC-TV’s “The Biggest Loser” and CanolaInfo.

Here are two more for your Thanksgiving table!

Holiday Rapini Sauté

Recipe by Cheryl Forberg, R.D.

Combining red and green vegetables is both festive and healthful. Garlic adds punch and almonds add crunch. While a wonderful complement to a holiday meal, this side dish is perfect anytime to dress up an entrée.

Yield: 6 servings. Serving size: 1 cup.

Ingredients

• 1 tablespoon canola oil
• 2 bunches rapini/broccoli rabe (about 2 1/2 pounds), rinsed and trimmed
• 2 teaspoons minced garlic
• 1 cup diced roasted red bell pepper
• 2 tablespoons almond slivers, toasted

Directions

1. Heat large sauté pan over medium-high heat. Add canola oil to pan, then add rapini and garlic. Toss well, reduce heat and cover. Cook for about 10 minutes or until rapini are tender, turning a few times while cooking. Add bell pepper and almond slivers and toss.

Nutritional information per serving

• Calories 100
• Calories from fat 30
• Total Fat 3.5 g
• Saturated Fat 0 g
• Cholesterol 0 g
• Sodium 55 g
• Total Carbohydrate 11 g
• Dietary Fiber 1 g
• Sugar 3 g
• Protein 7 g

Warm Apple and Cranberry Sauce

Recipe by Cheryl Forberg, R.D.

Nothing beats cooking with apples and cranberries for the holidays and this homemade sauce combines the two fruits for a show-stopping side dish. This is comfort food at its best with a gourmet twist.

Yield: About 6 cups. Serving size: 1/3 cup.

Ingredients

• 1 tablespoon canola oil
• 6 large Fuji apples, peeled, cored, quartered lengthwise and cut into half-inch pieces (about 3 1/2 pounds)
• 1/2 cup water
• 1 1/2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped dried cranberries

Directions

1. In large nonstick sauté pan, heat canola oil and add apples. Sauté over medium-high heat for
   about 10 minutes or until apples are lightly caramelized. Add water and lemon juice to deglaze
   pan and stir well.
2. Carefully transfer apples to bowl of food processor and pulse a few times to create chunky
   consistency. Place in serving bowl and stir in vanilla, cinnamon and dried cranberries. Serve
   warm.

Nutritional information per serving

• Calories 60
• Calories from fat 5
• Total Fat 0.5 g
• Saturated Fat 0 g
• Cholesterol 0 g
• Sodium 0 g
• Total Carbohydrate 13 g
• Fiber 2 g
• Sugars 10 g
• Protein 0 g

Anne-Marie Nichols is the Social Media Manager at Mom Central Consulting. You can also find her cooking up some healthy recipes at This Mama Cooks! On a Diet.

Anne-Marie Nichols