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.

Saturday, December 7, 2019

COOKIES AND CREAM DESSERT

1 bag sugar-free Oreos, crushed
1 brick (8 oz) low-fat cream cheese, softened
1/4 cup butter
1 cup "fake" powdered sugar*
3 cups low-fat milk
2 small boxes sugar-free instant vanilla pudding
1/2 tsp vanilla
12 oz sugar-free Cool Whip, thawed
In a mixing bowl, cream together cream cheese, butter, powered sugar and vanilla. In separate bowl combine milk and pudding mix; chill until set. Fold in Cool Whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!
*There are instructions on this page for making "fake" powdered sugar. There are also sugar-free powdered sugar products available, ie Swerve.

NOTE: Remember this is a dessert. Diabetics should save desserts for special occasions. Have a serving and share the remainder with family and friends. This is a good recipe for family or group meals where you will be able to eat dessert with others but not be tempted to eat too much.
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Friday, December 6, 2019

GRILLED SALMON WITH DILL SAUCE

1 tsp fresh dill weed
1/4 tsp freshly ground black pepper
1 tbsp prepared mustard
1 tbsp white wine vinegar
6 tbsp low-fat sour cream
1 tbsp chopped green onion
1/2 lb salmon, uncooked
2 tsp extra virgin olive oil

Combine the dill, pepper, mustard, vinegar, sour cream and green onion, mixing well. Refrigerate mixture while you prepare the salmon.

Brush the salmon with the olive oil and grill over hot coals 5 to 8 minutes per side. Salmon should flake easily with a fork when it is done.

Divide salmon between two plates and top each with half the dill sauce.

Yield: 2 servings

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Thursday, December 5, 2019

EASY OVEN BARBECUED BEEF BRISKET

1 (3 to 4 lb) beef brisket
2 tbsp hickory-flavored liquid smoke
celery salt*
onion salt*
garlic salt*
freshly ground black pepper*
3 tbsp Worcestershire sauce
barbecue sauce*

Pour the liquid smoke over the brisket and sprinkle both sides generously with the three salts; wrap in foil (or place in a glass baking dish and cover with foil) and refrigerate overnight.

Uncover the brisket and sprinkle with the black pepper and Worcestershire sauce; do not drain.

Cover securely with foil and bake at 250 degrees for 5 hours. Uncover and add barbecue sauce; reseal and bake another 1 to 1 1/2 hours.

Remove from oven and allow to set for 5 minutes before slicing to serve. Serve with additional barbecue sauce, if desired.

* Amount to suit your taste. Be aware of sugar content of barbecue sauce you choose! Sugar-free options are available.

Wednesday, December 4, 2019

PARMESAN CHICKEN BREASTS

4 boneless, skinless chicken breast halves
1/4 cup butter*, melted
1/2 cup Italian seasoned bread crumbs**
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Microwave butter until melted in a shallow microwave-safe bowl.

Combine the bread crumbs and cheese in a second bowl.

Dip the chicken breasts in the melted butter then lightly coat on both sides with the breading.

Place chicken on a baking pan with sides or on a baking dish that has been very lightly sprayed with cooking spray.

Bake at 350 degrees for about 25 minutes or until nicely browned and cooked through.

*For a healthier dish substitute olive oil, the flavored ones are especially good substitutes for butter.
**You may substitute your favorite low-carb bread crumbs mixed with 1/4 tsp Italian seasoning. However, there is enough protein in the recipe that most diabetics can get by with the small amount of the reg bread crumbs listed. You know your body. Use your discretion.

Monday, December 2, 2019

DIABETIC PEACH BARS

I love peaches so when I saw a Peach Bars Recipe on Pinterest I knew I had to make myself a diabetic version. It is delicious and my family was surprised that it had no added sugar. If you like peaches, give this a try.

1 box (2-layer size) yellow sugar-free cake mix
1/3 cup butter, softened
2 large eggs, divided
1 can (29-oz) peaches in light syrup, drained*
1 (8-oz) fat-free cream cheese
1/3 cup Splenda granulated
1 tsp vanilla extract

Preheat oven to 350 degrees.

In a mixing bowl, combine the cake mix, butter, and 1 of the eggs by mixing with a fork until crumbly. Remove 1 1/2 cups of the crumbs and set aside. Press the remaining crumb mixture onto the bottom of a 9 x 13-inch baking dish or pan. Bake at 350 degrees for 10 minutes.

While crust bakes, drain peaches into a colander, rinse with cold water, and drain well. *(May use fresh peaches, peeled and cut-up; no rinsing necessary!) Cut peaches into bite-size pieces and place over the baked crust.

Combine the cream cheese, Splenda, and vanilla extract in mixer bowl; beat until creamy. Spread over the peaches; sprinkle remaining crumb mixture over the top.

Bake 30-35 until lightly browned. Allow to cool 10-15 minutes before serving.

*Canned peaches with Splenda are best to use.

This is delicious served warm with a dollop of sugar-free whipped topping or ice cream.

Remember this is a dessert. One serving and share the rest with family and friends. This is a good recipe to take when going to a family dinner, pitch-in meal, etc. You know you can have a small piece of dessert with everyone else because you know what's in it.

Thursday, November 28, 2019

SLOW COOKER TURKEY BREAST

6 lb turkey breast, skin removed
2 tsp canola or olive oil
salt to suit your taste and diet restrictions
freshly ground black pepper to suit your taste
1/4 tsp poultry seasoning
1 medium yellow onion, quartered
4 garlic cloves, peeled
1/2 cup water

Rinse the turkey breast and pat dry with paper towels.

Rub the oil over the turkey and sprinkle turkey with the salt, pepper, and poultry seasoning.

Place turkey, meaty side up, in slow cooker.

Place the onion quarters and the garlic cloves around the sides of the turkey.

Place lid on cooker and cook on low 9 to 10 hours (meat thermometer in the thickest part of the breast should read 170 degrees).

Remove turkey breast from the slow cooker to a cutting board; allow to rest for 10 minutes before slicing to serve.
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Monday, November 25, 2019

CRUSTLESS PUMPKIN PIE

1 can (15-oz) pumpkin
1/3 cup Splenda Granulated
1 tbsp honey, optional
1 1/2 tsp pumpkin pie spice
2 eggs, lightly beaten
1 tsp vanilla extract
3/4 cup fat-free evaporated milk

Preheat oven to 350 degrees.
Lightly grease an 8-inch springform pan; set aside.

In a medium mixing bowl combine the pumpkin, Splenda, honey, and pumpkin pie spice. Add the eggs and vanilla extract; beat lightly just until combined. Gradually stir in the milk.

Pour the mixture into the prepared springform pan.

Bake at 350 degrees for 45 to 50 minutes or until the center appears set when gently shaken.  Remove from oven and cool on a wire rack for 1 hour. Cover and chill for at least 2 hours but up to 24 hours before cutting to serve.

To serve, loosen from sides of pan by running a thin metal spatula or knife around the edge; remove sides of pan.

Cut pie into 8 wedges to serve. Top each wedge with a dollop of sugar-free frozen whipped topping, thawed and sprinkled with cinnamon, if desired.

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ZUCCHINI MEATLOAF

2 large eggs, slightly beaten
2 cups shredded zucchini
1/3 cup whole-grain bread crumbs
1/3 cup chopped onion
1 tsp salt
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 lbs lean ground beef
Topping:
2 tsp Splenda brown sugar blend
2 tbsp ketchup
1/2 tsp prepared mustard

Preheat oven to 350 degrees

In a large bowl, mix the eggs, zucchini, bread crumbs, onion, salt, oregano, garlic, pepper, and ground beef together until well blended.  Press the mixture into a 9-inch deep dish pie plate.

Bake 35 minutes.

While meatloaf bakes, prepare the topping by mixing all the ingredients together in a small bowl; set aside.

After the meatloaf bakes for 35 minutes, remove from oven; pour off any drippings.

Spread the topping mixture over the meatloaf; return to oven.

Bake another 10 to 15 minutes until cooked thoroughly. Remove from oven and allow to stand 5 minutes before cutting into serving-size pieces.

Note: This meatloaf can be baked in a traditional loaf. The pie plate method allows the meat to cook quicker.
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Sunday, November 24, 2019

GREEN SALAD WITH MANGO

1 cup cubed peeled ripe mango, divided
1 tbsp fresh lime juice
1/2 tsp extra-virgin olive oil
1/2 tsp ground coriander
dash of salt
3 cups gourmet salad greens
1/2 cup sliced strawberries
1 tbsp chopped pistachios

Place 3/4 cup of the mango in a food processor or blender and process until finely chopped. Add lime juice, oil, coriander, and salt; process until smooth, scraping down sides once.

Combine remaining mango, greens, and strawberries in a large salad bowl.

Sprinkle nuts overall and drizzle with the mango dressing.
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Saturday, November 23, 2019

SOUTHWESTERNN-STYLE CHICKEN STEW

2 tsp olive oil
6 (approx. 2 lbs) bone-in, skinless chicken thighs
1 medium onion, chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, crushed
3/4 tsp ground cumin
1/2 tsp dried oregano
1 lb medium-size red potatoes, unpeeled, quartered
1 can cannellini beans, rinsed and drained
1 can whole-kernel corn, drained
1 can chicken broth
1 tsp salt
1/4 cup crushed baked tortilla chips
1/2 cup loosely packed fresh cilantro, chopped

In a deep skillet, heat the oil over medium-high heat. Add the chicken and cook 6 to 8 minutes until browned on both sides. Transfer to a plate.

Add the onion, jalapenos, garlic, oregano, and cumin to skillet and cook over medium heat, uncovered, until the onion is golden in color. This will take about 5 minutes; stir occasionally during this time.

Return chicken to the skillet and add the potatoes, beans, corn, chicken broth, and salt; heat to boiling. Reduce the heat to medium-low and simmer, covered for 15-20 until the potatoes are fork tender and the chicken is cooked through. Stir occasionally during this time.

Stir in the tortilla chips and cook, uncovered, 2 to 3 minutes until the stew is slightly thickened.

Add the cilantro just before serving.

Yield: 6 servings
Per serving: Approximately 365 calories, 44 g carbs, 31 g protein, 7 g fiber
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