Diabetic Friendly Recipe: Cranberry Chutney

Cranberry Chutney

This ruby condiment is so perfect with roast chicken, turkey cutlets, or pork chops that you’ll be glad making it takes just minutes.  The best part is, this recipe uses Stevia, which makes it VERY diabetic friendly!  I can’t wait to try this for Thanksgiving (which I’m hosting this year!!).



3 cups fresh or frozen cranberries

1 large Granny Smith apple, peeled, cored and chopped

1 small red onion, finely chopped

1/2 cup golden raisins

1 /2 cup distilled white vinegar


2 tablespoons brown sugar, firmly packed

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves



Place all ingredients in large stainless steel or other non-reactive pot and bring to boil over medium-high heat. Reduce heat, and simmer chutney, uncovered, until cranberries and apples are soft, about 20 minutes, stirring occasionally. Spoon hot chutney into three 1/2-pint glass jars, and cover tightly. Cool chutney to room temperature, and refrigerate. Or, can jars of hot chutney in a hot water bath, if desired.

Refrigerated, chutney keeps for up to 1 month.


Note: Chutney can also be spooned into one large container and cooled before covering and refrigerating.


Makes 3 cups (12 quarter-cups servings)


Per serving: 45 calories, 0 g fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 2 g dietary fiber, 0 mg sodium.

1 Carbohydrate Exchange


Recipe courtesy of Sarah Wally, MS RD (featured in Washington Post, Forbes.com, Los Angeles Times, FOX News and more)

Freezer Food Friday: Stuffed Bell Peppers

I’ve never…or at least I thought I never…liked red and green peppers until I had stuffed bell peppers.  Super delicious and bell peppers are so good for you.  Below is a recipe that was given to me that I changed around to suit my needs better.  The original recipe calls for ground beef…I use ground turkey.

*This post may contain affiliate links*

Stuffed Bell Peppers

stuffed bell peppers

Image via Pexels


  • 6 large red and green bell peppers, rinsed (be picky…pick the best ones that stand up nicely)
  • 1lb extra lean ground turkey (season with salt and pepper)
  • 1 to 2 cloves of garlic, minced (I just use dried minced garlic)
  • 1/2 cup rice
  • 1/2 cup diced tomato (I use fresh tomatoes…Roma tomatoes work best)
  • 1tsp Worcestershire sauce
  • 1tsp dried basil
  • 1/3 cup Parmesan cheese
  • 1 egg, beaten

Pro Tip…get this stuffed pepper pan. It make cooking stuffed peppers WAY easier and less mess!

Norpro 1072 Nonstick Stuffed Veggie Baking PanNorpro 1072 Nonstick Stuffed Veggie Baking Pan


  1. Cut the tops off the peppers and remove the seeds.
  2. Combine the remaining ingredients and mix well.
  3. Stuff each pepper with the raw mixture and place on wax paper in the freezer for 20-30 mins to “Flash” freeze.
  4. Once flash frozen, place the peppers in freezer bags, mark the date and freeze them.
  5. When you go to make the peppers, preheat the oven to 375 degrees and put enough tomato sauce on the bottom of a baking dish to cover the whole dish (unless you pick up the nifty pan I posted above…it’s way easier with that pan).  Set your peppers in the baking dish, drizzle tomato sauce over each pepper and bake for about 30-35 mins (or until a meat therm. says 170 degrees).
 It’s that simple! Such a filling, and delicious meal! I always make enough so I have leftovers!

Doesn’t this sound good? What’s your favorite, comfort food meal to make for your family?