Hot Apple Dumplings – DIABETIC Friendly



6 apples of choice
12 teaspoons butter or margarine (light)
1/2 cup diabetic splenda
6 ounces diet 7 up
2 tsp ground cinnamon
9×13 inch baking dish

Peel core and halve apples
place 1 tsp of butter or margarine in the hollow area of apple
Place apple right side up in dish and set aside

Pour 7 up over apples as evenly as possible

In bowl combine splenda and cinnamon and mix very well.
Sprinkle cinnamon mixture evenly over apples

Cover apples with your choice:
Pillsbury Biscuits (regular size)
Bisquick Biscuits Mix rolled out like pastry
Your own pastry cover

Bake in oven for 30 – 45 minutes ( do not overbake)

Let sit 5 minutes before serving

Spoon sauce over dumpling
Serve topped with ice cream or your favorite. Or by itself

Lisa’s Pierogi casserole

Lisa’s Pierogi casserole

I make this once and awhile I am sure it’s not the healthiest but boy is it yummy

1 to 2 bags of pierogies (depends on the size of your family and size of bag)
1 can cream of mushroom soup
1 cup sour cream
1 cup Helmsman’s Mayo
1/2 can milk
1 cup of cheese plus some for the top
green onion chopped up
10 pieces of bacon cooked and cut into pieces
pepper and salt

Spray baking pan really good, put in the pierogies, mix the first 5 ingredients and salt and pepper together and blend well. Pour over top of pierogies, sprinkle cheese on top . Sprinkle with the chopped onion and bacon Bake at 350 for about 30 to 45 min
You could also add chicken or ham and make a whole meal out of this too

Unstuffed Eggrolls

Unstuffed Eggrolls

If you like egg rolls, these unstuffed eggrolls are amazing! Egg rolls with amazing flavor, without the carbs! A one pan dish, perfect for a tasty low carb meal. Diabetic friendly and easy to make 🙂 


1 lb coleslaw mix

1 lb pork sausage

2 cloves garlic minced

1 tsp ground ginger

 salt to taste

1/4 cup onion chopped


Brown the sausage in a large skillet and add the other ingredients right on top.

Cover and cook on the stovetop about 5 min on medium

Remove lid, stir/toss, and taste.

Finish to your taste/texture preference.



Bacon Wrapped Turkey Recipe

 Bacon Wrapped Turkey Recipe

A juicy, delicious bacon wrapped turkey for Christmas
18-20 lbs turkey
Lots of Kosher Salt
1/2 pound bacon
1/2 pound butter
Herbs Sage,Thyme, Oregano, Parsley, Rosemary
Roasting Vegetables Carrots, Celery, Onions, Leeks, Apples
  1. Plan time to brine your bird 2-3 days before Thanksgiving, this will make your turkey much juicier. Remove all interior parts of the turkey [You can either discard them or use them for giblets in Gravy. Another good way to utilize all parts of the turkey it to make bone broth. When you remove the gizzard and neck, add them to a crockpot with 8 cups of water, a stick of fresh rosemary, and 1 tsp sea salt. Cook on low while turkey cooks. Add any left offer drippings that you don’t use for the Gravy to the crock pot as well as all the bones left over after the turkey is carved.
  2. Cook in a crockpot on low for 24-48 hours. Enjoy.]
  3. Wash the bird (inside and out).
  4. Put the bird in a large plastic bag. [You can use “brining bags” found in most grocery stores or just use an ordinary plastic bag.]
  5. Massage the bird (inside and out) with LOTS of Kosher Salt.
  6. Wash your hands. Close the bag and put it on a platter or pan. Place in the fridge for up to 2 days.
  7. In a food processor, blend ½ lb. of raw bacon slices, ½ lb. butter and generous handfuls of sage, oregano, thyme, rosemary and some oregano. Blend until you have a smooth paste. [This can be made in advance and stored in an airtight container for up to 5 days.] *If you have anyone who does not eat pork, you can combine 1.5 sticks of melted Butter, 1 ½ tsp Garlic Powder, ½ tsp Parsley and tbsp Salt for an alternative mixture.
  8. When you are ready to prepare your gobbler, bring the bacon butter to room temperature.
  9. Take the turkey out of the salt bag and rinse it well.
  10. Place the turkey breast side up on the large platter or pan that will fit in the fridge.
  11. Gently separate the skin from the flesh. Try not to tear it! Lift the skin by the cavity and gently slide your hand under the skin, continue until the skin opens around the neck and over the legs.
  12. After your turkey is prepped, get ready to take your bird to a bacon spa. Using the bacon butter mixture (or the bacon-less alternative mixture), rub it up under the skin. Use about ¾ of the mixture.
  13. Pat the skin down and press the butter into an even layer under the skin.
  14. Rub the bird with a little more salt just for funzies.
  15. Rub the remaining bacon butter mixture (or an alternative mixture) over the outside of the bird, emphasizing mostly on the legs.
  16. Start the weaving! Weave bacon strips into a lattice. Cover the bird along the top/breast with vertical strips of bacon. Weave the horizontal strips through from top to Bottom. Cover the bird as much as you want with the bacon (we just covered the midsection because some of our Keto Kooks don’t eat pork). The bacon will shrink when cooked so place them close together and use as many as you can fit. [A large bird will use about 1 lb of bacon.]
  17. Tie the legs of the turkey together with kitchen twine.
  18. Place the bird in the fridge.
  19. When you are ready to start cooking, preheat your oven to 450℉.
  20. Line your roasting pan with a couple layers of foil.
  21. Cover the bottom of the pan with aromatic root vegetables: onions, carrots, celery, leeks, apples. Do not peel or chop, just remove the paper from onions, the tops from carrots, and halve the apples.
  22. Stuff 1 apple and 1 onion into the cavity of the turkey.
  23. Place the bird on the rack and set it on top of the vegetables or just directly on the vegetables themselves.
  24. Tuck some fresh sage and any other fresh herbs you prefer around the bird.
  25. Measure a piece of foil around the bird to form a shield-like shape. Remove the foil and put in a safe place. [This will be used later if the bird begins to brown too much.]
  26. Roast the turkey at 450℉ for 30 minutes.
  27. Lower the oven to 375℉ for the remainder of cooking. [Generally, you need about 15 minutes of cooking per lb. of turkey.]
  28. If you have a probe thermometer you can use it to measure the internal temperature while cooking. 165℉ is ideal.

Loaded Deviled Eggs

Loaded Deviled Eggs

Just like a loaded baked potato but it’s deviled eggs.

What you need 
  • 12 large eggs hard-boiled cooled and halved
  • 6 slices bacon cooked crisp & crumbled
  • 2 teaspoons fresh chives
  • 2 teaspoons apple cider vinegar
  • 2 tsp relish
  • 2 tablespoons finely shredded mild cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon paprika salt and pepper to taste
  1. Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
  2. Add the sour cream last & use more as needed to reach desired smoothness.
  3. Spoon yolk mixture into halves and a sprinkle of paprika.

Lisa’s Baked Liver And Bacon

Lisa’s Baked Liver And Bacon

I wanted to find an easier way of making liver for my family and a healthier way than frying, I came up with this one, if you are a liver lover you will love this recipe 

what you need is
slices of liver enough to feed 4
seasoned bread crumbs
1 egg with 1/4 cup milk beaten
bacon slices cut in half enough bacon for each piece of liver
2 plates
1 bowl
cookie sheet
onions for frying

Cover cookie sheet with tin foil and spray generously with cooking spray. On one plate add flour and season it with salt and pepper, on the second plate put your breadcrumbs on it. In a bowl beat your egg and add the milk. Take liver slices and lightly flour, then dip them in the egg mixture then the breadcrumbs and lay them close together on prepared cookie sheet. Follow this method till all pieces of liver are done. Once you are done, place 2 1/2 slices of the liver on each piece of bacon. I cut them in 1/2 as I find its easier to do this when they are in 1/2 pieces. Bake at 350 degrees oven, when the bacon is crisp and brown the liver is done about 35 min.
Fry onions in a frying pan with butter and I also add gravy on top of ours, I just use our fav packaged gravy for the liver.

Lisa’s Fudgy Healthy Nut Bars

Healthy Brownies? YEP! only 142 calories per serving, without walnuts 110 cals

Lisa’s Fudgy Healthy Nut Bars

1 can black beans rinsed and drained
1/2 cup unsweetened cocoa powder
1 tsp instant coffee
3 EX LG eggs
3 tblsp whole wheat flour
3/4 cup agave nectar
1 tablespoon coconut oil
1 tsp vanilla extract
1/2 cup walnuts (optional)
Preheat oven to 350. Spray an 8×8 pan with cooking spray.
Combine the beans, cocoa powder, coffee, eggs and flour in a food processor. Process until the mixture is smooth about 2 min,
Add agave, coconut oil and vanilla, process until the ing are all combined
Pour batter in prepared dish and smooth top. Bake for 20 min turning 1/2 way. Turn down oven to 300 and bake another 10 min or till a toothpick inserted in the centre comes out with a little bit of soft batter clinging to it. It should NOT come out clean if it does it over cooked.
Let bars cool completely at room temp in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When cooled cut them into 12 squares and serve.

I made these and the FAM LOVED THEM and guess what? THEY ARE HEALTHY . The brownies seem underdone when you take them out BUT they will firm up once cooled. These are awesome and you don’t have to feel guilty

only 142 calories per serving, without walnuts 110 cals


This recipe is awesome!!! The chicken will literally fall apart!


You’ll need:…
1 chicken
2 Tbs Olive oil
1/2 cup dark brown sugar
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cayenne
1/2 tsp Chili powder
1/2 tsp ground cumin
1/2 cup water

Rinse chicken, rub with olive oil and set aside.
Mix all the seasonings with the sugar. Rub the entire chicken, inside and out with the seasonings and place in crockpot. Add the water… Do not pour over chicken… You do not want to wash off the rub. Set on high and cook for 4 hours. The chicken will literally fall apart… Enjoy!!!



This is a quick and easy dish and makes a meal served with cornbread.

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounces) can diced tomatoes or Rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper

Melt butter in large skillet. Add cabbage, onion, and cook on medium-high for about 5 minutes stirring to keep from sticking to the pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.