It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Old-Fashioned Scrapple

Source: National Pork Board

"Scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	122.8

Total Carbs	9.8 g

Dietary Fiber	1.3 g

Sugars	0.0 g

Total Fat	5.2 g

Saturated Fat	1.2 g

Unsaturated Fat	1.8 g

Potassium	155.2 mg

Protein	8.6 g

Sodium	430.1 mg

Dietary Exchanges 5.2 Fat, 1.0 Meat, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 lb Pork, cured ham, low sodium, cooked 1.0
1 cup cornmeal 14.5
14 1/2 floz fat free reduced sodium chicken broth 0.25
0 1/4 tsp ground thyme 0.25
0 1/4 tsp salt 0.5
0 1/2 cup white all purpose flour 0.25
0 1/4 tsp black pepper 2.0
2 tbsp vegetable oil

Directions

In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
Spoon pork mixture into pan.
Cover and chill in the refrigerator 4 hours or overnight.
Unmold and cut scrapple into squares.
Combine flour and pepper. Dust squares with flour mixture.
In large skillet brown scrapple on both sides in a small amount of hot oil.