WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Sunday, June 24, 2018

CHEWY CHOCOLATE CHUNK AND CHERRY COOKIES

Note: This recipe will work for some diabetics and not for others. You know your body and how your blood sugar reacts. It is up to you to eat accordingly. And remember this is a treat. 1 cookie a day!

1/4 cup soft vegetable oil spread
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup Splenda Granular
1/2 tsp baking soda
1/8 tsp salt
1/4 cup egg substitute or 1 egg
2 tbsp cocoa baking powder
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flaxseed meal
4 oz dark chocolate, chopped
2 oz white baking chocolate, chopped
1/2 cup dried tart cherries, coarsely chopped

Preheat oven to 350 degrees.

In a large mixer bowl on medium to high speed, beat the vegetable oil spread. Add the Splenda Brown Sugar Blend, Splenda Granular, baking soda and salt. Beat until the mixture is well mixed, scraping down the sides of the bowl occasionally.

Beat in the egg, cocoa powder, and vanilla until combined. Beat in the flour. Using a wooden spoon or large plastic spoon, stir in the oats and flaxseed. Stir in 3/4 of the chopped dark chocolate and 2 tablespoons of the chopped white chocolate along with 1/3 cup of the chopped cherries.

Drop the mixture by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Top with the remaining chocolates and cherries. Bake 8 to 10 minutes or until the edges are set. Allow cookies to cool on baking sheets for 1 minute. Remove cookies to wire racks to cool completely.

To store cookies, layer them between sheets of waxed paper in an airtight container at room temperature. Will keep for 5 days or a month in the freezer.

Yield: About 28 cookies.
Per cookie: 84 cal, 4 g (2 g sat)fat, 0 mg cholesterol, 53 mg sodium, 14 g carbs, 1 g fiber, 1 g protein (If you use egg substitute, that lowers the calories to 70 and the carbs to 10 grams.) I like to add 1/2 cup chopped pecans to mine. The pecans make them work well for me. Note: That would change the nutritional information.

 Note: This is a file photo, not this exact recipe.

Saturday, June 23, 2018

CROCK-POT SWISS STEAK WITH CARROTS

3 tbsp white whole wheat flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tsp dry mustard
1 1/2 to 2 lbs round steak, trimmed of fat
1 tbsp canola oil
1 cup sliced onions
1 lb carrots, sliced into 1/2-inch pieces
1 can (14.5-oz) whole tomatoes
2 tsp Splenda brown sugar blend
1 1/2 tbsp Worcestershire sauce

 

In a pie pan or shallow bowl combine the flours, salt, pepper, and dry mustard. Cut the steak into pieces to fit in the cooker and dredge in the flour mixture. 

Heat the oil in a nonstick skillet and brown meat on both sides; place meat in the crockpot or slow cooker. Add the onions and carrots to the cooker.


Combine the tomatoes with liquid, Splenda brown sugar blend, and Worcestershire sauce; pour mixture into cooker. Place lid on cooker and cook on low heat for 8 to 10 hours or on high 3 to 5 hours.

Approximate per serving: 236 calories, 18 g carbs, 23 g protein

Note: File Photo

SPLENDA BROCCOLI SALAD

4 cups broccoli florets
1/4 cup chopped red onion
2 tbsp Splenda granular
2 tbsp cider vinegar
2 tbsp olive oil mayonnaise
2 tbsp sunflower seeds,roasted
3 tbsp seedless golden raisins

Discard any broccoli stems and finely chop the florets; set aside.

In a large mixing bowl, combine the onion, Splenda, vinegar, mayonnaise, seeds, and raisins. Add the broccoli and toss until well coated. Chill until serving time.

Yield: 6 servings
Per serving: 3 grams protein to 10 grams carbs



Note: File Photo

Friday, June 22, 2018

AMERICANA PARFAITS

Perfect for your Fourth of July (and other) patriotic celebrations.


1/2 cup fresh blueberries
1 cup fresh strawberries
1 small package strawberry-flavored sugar-free gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
3/4 cup frozen sugar-free whipped topping, thawed

Wash fruit and pat dry on a paper towel; set aside. Reserve 3 strawberries with leaves still attached. Reserve 6 blueberries and set aside with the 3 strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.

In a medium mixing bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in a two-cup measuring cup and add ice cubes to make 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining bits of the ice cubes. Pour out 3/4 cup of the gelatin and set aside. Pour the remaining gelatin evenly over the fruit in the six parfait glasses. Refrigerate 1 hour or until set but not firm. Using a wire whisk, stir whipped topping into the remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerate 1 hour or until firm. Before serving, top half the glasses with the reserved strawberries and half with the reserved blueberries.

BLACK BEAN CHICKEN SALAD WITH LIME VINAIGRETTE DRESSING

SALAD:
6 cups mixed salad greens
1 1/2 cups cubed grilled or sauteed chicken breast
1 can (15 oz) black beans, rinse well and drain
1 cup chopped fresh tomatoes
1 cup chopped green bell pepper
1/2 cup sliced, halved red onion
1/2 cup low-fat Mexican-blend shredded cheese

DRESSING:
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped tomato
1 tbsp vinegar (I prefer cider vinegar)
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp lime zest
1 garlic clove, minced
dash of salt
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

In a large salad bowl, combine the salad ingredients. In a food processor or blender, combine the dressing ingredients. Place lid on container and process until you have a smooth dressing. Pour dressing over salad and toss to coat.

Makes 4 servings. Each serving: 298 calories, 26 g carbs, 28 g protein



Thursday, June 21, 2018

DIABETIC-FRIENDLY APPLE DANISH CHEESECAKE

As I always say with dessert recipes, remember this is a dessert. Eat only occasionally and in small quantity. Dessert recipes should be used for special occasions or as I often state, when asked to bring a dish to a party, family gathering, church social, etc opt to take dessert. This dessert is so tasty everyone will like it and you can enjoy a small slice with the others. This is an old Equal recipe so I include their product name but I always use Splenda.

Crust: 1 cup white whole grain flour
1/2 cup plain almonds, ground
1/4 cup Equal-Lite or Splenda Granular
1/2 cup cold butter
1/4 tsp almond (or vanilla) extract

Filling: 8 oz reduced-fat cream cheese, softened
1/4 cup Equal-Lite or Splenda Granular
1/4 tsp cream of tartar
1/4 cup egg substitute or 1 large egg

Topping: 1/3 cup Equal-Lite, packed tight or Splenda Granular
1 tsp sugar-free maple-flavored syrup
1 tbsp white whole wheat flour
1 tsp ground cinnamon
4 cups peeled and thinly sliced tart apples
1/3 cup slivered almonds

Preheat oven to 350 degrees. Grease a 9-inch springform pan.

To make crust: In a small mixing bowl, combine flour, almonds and Equal-Lite. Cut in butter until crumbly. Add extract. Shape dough into a ball and place between two sheets of waxed paper. Roll out into a 10-inch circle. Transfer to prepared pan and gently press dough onto bottom and up sides of pan. Refrigerate for 30 minutes.

To make filling: In a medium mixing bowl, beat cream cheese, Equal-Lite and cream of tartar until smooth. Add egg product and beat on low speed of electric mixer just until combined. Pour over crust.

To make topping: In a large mixing bowl, combine Equal-Lite with the maple-flavored syrup to blend. Add flour and cinnamon and mix to combine. Add apples and stir until coated. Spoon mixture over filling. Sprinkle with almonds.

Bake 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Note: This is a file photo of a similar recipe.

ASIAN-STYLE TURKEY BURGERS

1 egg white
1 tbsp lite soy sauce
1/2 cup dry whole-grain bread crumbs
1 tbsp finely chopped onion
1 garlic clove, minced
1/4 tsp ground ginger
1/8 tsp pepper
12 oz lean ground turkey

In a mixing bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. Spray a skillet with nonstick cooking spray, add burgers and cook over medium heat until meat is no longer pink.

Serve on whole-wheat buns, sandwich thins or other low-carb bread of your choice. Add your favorite diabetic-friendly condiments such as lettuce, tomato, etc.

 Note: This is a file photo

Wednesday, June 20, 2018

SPICY RUBBED PORK LOIN

1 1/2 tsp chili powder
1 tbsp Splenda granular
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp fresh ground black pepper
3 lb boneless pork loin

Preheat oven to 375 degrees.

In a small bowl, combine the chili powder, Splenda, paprika, garlic powder, salt and pepper. Rub the mixture all over the pork loin and place it in a small roasting pan. Bake at 375 degrees for 50 to 60 minutes or until a meat thermometer reaches at least 150 degrees. Remove from oven and let rest on cutting board 15 minutes before slicing.

Tuesday, June 19, 2018

LEMON-LIME PIE

Personally I do not like Sweet 'N Low, however I know some of you do. This was an old favorite of singer Rudy Vallee and was made before we had the better tasting, in my opinion, artifical sweeteners. I use Splenda granular.

MERINGUE CRUST:
2 egg whites, beaten until stiff
2 tbsp powdered milk
1 tsp vanilla extract
pinch of salt
2 packets sweet 'n low

Add the powdered milk to the beaten egg whites; beat. Add the vanilla,salt, and sweet 'n low, mix well. Press mixture into pie plate and bake at 300 degrees 20 minutes or until done.

FILLING:
1 cup evaporated skim milk
1 pkg (4-serving size) lemon flavored gelatin (sugar-free)
1 pkg (4-serving size) lime flavored gelatin (sugar-free)
1/8 tsp salt
1 1/2 cups boiling water
1/2 cup cold water

Chill bowl and beaters. Chill evaporated milk. Combine gelatins with the boiling water and salt. Stir until gelatin is fully dissolved. Chill until thickened but not set.

Whip chilled evaporated milk until stiff peaks form and hold. Carefully fold in the gelatin mixture. Spoon mixture into the meringue shell crust. Chill 3 to 4 hours before serving.

Example of a meringue crust

BLACKBERRY LEMONADE

2 cups fresh blackberries OR unsweetened frozen, thawed
1 cup fresh lemon juice
1 cup Splenda granular or sweetener of your choice
4 cups cold water

In a blender, combine the blackberries, lemon juice, and Splenda; process until smooth, stopping to scrape down the sides.

Press the blended mixture through a sieve or strainer into a pitcher. Throw out the solids left in sieve. Stir in the water.

Serve over ice cubes.
Note: File Photo