If you are diabetic or cook for one, you can serve these entrees without worry.  They are also a good idea when you serve guests who might have a diabetic among them.  Baked Turkey Meatballs Over Spaghetti or Garlic Pork and Potatoes can become a meal when you add a tossed salad.

1 egg white
1/2 cup old-fashioned oats
1 lb lean ground turkey (read labels and be sure your turkey is lean)
1 garlic clove, minced
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground nutmeg
1 cup shredded zucchini
2 cups sugar-free marinara sauce
3 cups cooked whole-grain spaghetti

Preheat oven to 400 degrees.
Lightly oil or spray a broiler pan with nonstick cooking spray.

In a small bowl combine the egg white with the oats; set aside.

In a mixing bowl combine the turkey, garlic, salt, pepper, and nutmeg.  Using your hands, mix in the zucchini and the oat mixture until well blended.  Form the mixture into 24 meatballs and place on the prepared broiler pan.  Bake 14 to 15 minutes.

Pour the marinara sauce into a medium saucepan and add the baked meatballs.  Cover and cook 10 to 12 minutes.  Serve over the hot spaghetti.

Note:  You can freeze the meatballs for later use by allowing to cool after removing from the oven.  Once cooled, double bag in ziptop freezer bags. 

Yield: 6 servings
Per serving: 350 calories, 24 g protein, 39 g carb

The protein in the pork so outweighs the carbs in the potatoes that we end up with a great diabetic ratio of 25 grams of protein and only 18 grams of carbs per serving with only 1 gram of saturated fat and total fat of 6 grams.

1/2 tsp paprika
1/2 tsp garlic powder
1 lb pork tenderloin
1 tbsp extra-virgin olive oil
6 new potatoes, scrubbed and quartered
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 425 degrees.
Spray a 9 x 13-inch pan with nonstick cooking spray and set aside.

In a small bowl combine the paprika and the garlic powder; sprinkle evenly over the pork.

Spray a large skillet with nonstick cooking spray and heat over medium-high heat.  Place the pork in the skillet and brown for 3 minutes, turn and brown second side for 3 minutes.  Remove from the skillet and place in the center of the prepared baking pan.

Remove the skillet from the heat and add the olive oil, potatoes, and oregano; toss until potatoes are coated.  Arrange the potato mixture around the pork in the baking pan, being sure to scrape the sides and bottom with a rubber spatula to get all.  Sprinkle the salt and pepper over all.

Bake, uncovered, about 25 minutes or until the pork reaches a temperature of 160 degrees.  Place the pork on a cutting board and allow to stand for 5 minutes before slicing.  Stir the potatoes, cover with foil and let stand while the pork is resting.

Yield: 4 servings