By Mary Tyler Spivey

My dad is a diabetic, so we are always looking for good low-sugar recipes for him to try. We had a huge response for these types of recipes this month from our readers across the state. Just remember, even though a recipe is “low-sugar” or referred to as “diabetic,” be sure to consult your doctor or dietician before trying out new and different foods. Some carbohydrates metabolize into sugars so not all dishes can be called sugar-free. I hope if you try some of the recipes that you will let me know how they taste. I will be having another little girl this summer so I want to wish all moms a very Happy Mother's Day. 

Cook of the Month

Turkey Shepherd's Pie

Karen Lange, Baldwin EMC

1 head of cauliflower (or 1 pound bag of frozen cauliflower)
1 tablespoon butter
3 tablespoons of low-fat sour cream
1 tablespoon Parmesan cheese
salt, pepper and garlic powder to taste
1 can mixed vegetables
1 pound of ground turkey (leftover turkey is also good)
1/2 cup chicken broth
1 cup low-fat shredded cheddar cheese

Pre-heat oven to 375. Chop cauliflower and boil in salted water just as you would when making mashed potatoes. When fork tender, drain the water off and add butter, sour cream, Parmesan cheese and a sprinkle of salt, pepper and garlic powder. Mash well and set aside. While cauliflower is boiling, brown the ground turkey (or chop leftover roasted turkey), drain off any fat drippings and place meat into a deep sided casserole dish which has been sprayed with cooking spray. Layer the rest of the items. Pour the chicken broth over the turkey. Layer the veggies over the meat and broth. Next, spread the mashed cauliflower over the veggies, taking care to bring the cauliflower all the way to the edges of the casserole dish, making a seal which will keep anything from bubbling out and over the edge of the dish. Now top with the shredded cheese and bake for 30 to 40 minutes, or until the internal temp reaches 145 degrees. The cheese will be golden brown and bubbly. Serves 4

Smoked linguine salmon

12 ounces linguine
2 cups milk (if fat is not an issue, use one cup of cream)
1 cup sliced fresh mushrooms
1⁄3 cup chopped celery
1/2 cup chopped fresh green onions
2 tablespoons canola oil
1 teaspoon grated lemon peel
8 ounces thinly sliced smoked salmon
salt and pepper to taste
Freshly grated Parmesan cheese and chopped parsley to garnish.

Boil pasta in a large pot with salted water until “al dente” (tender, yet still firm). Drain noodles and return to pot. In a small heavy frying pan saut. mushrooms, celery, and onions in canola until just limp. Add milk, lemon peel and bring sauce to a boil over medium heat. Pour over pasta and toss well to coat evenly. Add salmon and toss to mix in. Season with salt and pepper. Top with Parmesan cheese and parsley. Serve with warm toasted bread and the fresh salad of choice.

Betsy Wilson Dismukes, South Alabama EC

Diabetic cornbread

1 cup Cream of Wheat (dry)
1 cup self-rising flour
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/4 oil

Preheat oven to 400 degrees. Mix in order listed above. Pour in greased pan or muffin tin. Bake 20 minutes or until golden brown.

Marilyn Griffin, Southern Pine EC

Sugar-Free Pound Cake

2 cups biscuit mix or self-rising flour
1 cup milk
2 tablespoons butter
3 eggs, beaten
8-10 packets Equal

Mix ingredients well and pour into a small pan. Bake at 375 degrees for 35 minutes.

Courtney Aycock, Franklin EC

Lemon Pie

1 cup evaporated milk
1 (0.25-ounce) envelope
unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup granulated Splenda
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9-inch) graham cracker crust

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda granulated sweetener and cook over medium heat, stirring constantly, for 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat. Pour mixture into crust; cover and chill 1 hour or until set.

Tina Pacheco, Baldwin EMC