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.

Thursday, July 19, 2018

LAYERED CHOCOLATE DESSERT

This is another recipe that allows most diabetics to enjoy dessert with family and friends. I recommend taking the dessert when going to a "pitch-in" meal. That way you know there is a dessert you can enjoy. As always, remember this is a dessert and should be treated as such. Do not over-indulge!

Layer 1:
1 cup white whole-wheat flour or almond meal
1/2 cup butter, melted
1/2 cup finely chopped pecans

Preheat oven to 340 degrees.
Combine all the ingredients together in a medium bowl and mix together thoroughly. Pat into the bottom of a 13 x 9-inch glass baking pan. Bake at 350 degrees for 12 to 15 minutes until lightly browned. Remove from oven and allow to cool completely.

Layer 2:
1 brick (8-oz) light cream cheese, softened
1 cup sugar-free powdered sugar*
1 cup sugar-free frozen whipped topping, thawed
 Layer 3:
2 pkg (4-serving size) sugar-free chocolate instant pudding mix
3 cups fat-free milk
1 tsp vanilla extract
Mix all ingredients together in a mixing bowl and beat until thickened. Pour over layer two. Refrigerate again to chill through.

Layer 4:
Additional sugar-free whipped topping, thawed
1 cup chopped pecans
1/2 cup sugar-free chocolate chips for garnish, if desired
Spread the whipped topping completely over the chocolate layer. Sprinkle the chopped pecans over the whipped topping. Garnish by sprinkling the chocolate chips over the top, if desired.

*Directions for making "fake" or sugar-free powdered sugar are available on my Diabetic Enjoying Food blog.
 Note: File Photo

Wednesday, July 18, 2018

ZUCCHINI GARBANZO SALAD

3 medium zucchini
1/2 tsp salt
5 tbsp white vinegar
1 garlic clove, minced
1/4 tsp thyme
1/2 cup olive or canola oil
1 cup garbanzo beans, drained
1/2 cup sliced pitted black olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced
1 ripe avocado
3 tbsp grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes for garnish
fresh cilantro sprigs for garnish

Cut the zucchini lengthwise in half and then cut crosswise into 1/4-inch slices.  Place in a medium bowl with the salt and toss to mix.  Spread zucchini out on multiple layers of paper towels and let stand at room temperature 30 minutes to drain.

Combine the vinegar, garlic, and thyme in a large bowl.  Gradually whisk in the oil in a steady stream and continue whisking until thoroughly blended.

Pat the zucchini dry and add to the dressing.  Add the beans, olives, and green onions tossing lightly to coat.  Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally.

Add the chipotle chili to the salad just before serving.  Stir gently to mix in.  Peel, pit, and cut the avocado into 1/2-inch cubes.  Add the avocado and the Romano cheese; toss lightly to mix.

Serve in a shallow lettuce-lined bowl or rimmed plate.  Garnish with the sliced tomatoes and cilantro sprigs, if desired.

Saturday, July 14, 2018

GIFT JAR OF TUSCAN MARKET SOUP MIX

If you enjoy giving food gift jars or enjoy making them to sell at craft shows, etc, this is a good one.
Layer the ingredients in a quart jar:
1/2 cup barley
1/2 cup split peas
1/2 cup brown rice
1/2 cup lentils
2 tbsp dried minced onion
2 tbsp dried parsley
2 tsp salt
1/2 tsp pepper
2 tbsp beef bouillon granules
1 tsp dried cumin
1 pkg dehydrated onion soup mix
Attach recipe for TUSCAN MARKET SOUP
1 jar Tuscan Market Soup Mix
3 quarts water
2 stalks celery, chopped
2 carrots, sliced
1 cup shredded cabbage
1 can (28-oz) crushed tomatoes
Combine ingredients and place in a soup pot; cover. Cook over medium heat and simmer 1 hour or until the vegetables are tender.
 
The following photo is for reference only and is not this exact recipe. 
 
 

Friday, July 13, 2018

LEMON-COCONUT TARTLETS

1 1/2 cups unsweetened coconut
1/4 cup Splenda Granulated
3/4  cup white whole wheat flour
2 tsp vanilla
2 large egg whites
1 pkg (3.4-oz) sugar-free instant lemon pudding mix
2 cupslow-fat milk
1 carton (8-oz) sugar-free frozen whipped topping, thawed
1 tbsp unsweetened flaked coconut, toasted, for garnish

Preheat oven to 400 degrees.
Lightly grease 24 mini muffin cups; set aside

In a mixing bowl combine the unsweetened coconut, Splenda, flours, vanilla, and egg whites, stirring well to blend.  Divide the mixture evenly amoung the 24 mini muffin cups and press the mixture into the bottom and up the sides to form a shell.

Bake shells at 400 degrees until the edges are lightly browned.  Cool in the pan on a wire rack for about 2 minutes.  Remove from the pan and allow to cool completely on the wire rack.

Prepare the pudding mix according to the package directions using the milk in the recipe.  Spoon the pudding evenly into the tartlet shells.  Top each with 2 teaspoons of the whipped topping.  Sprinkle the toasted coconut over the tops of the tartlets.

Yield: 24 tartlets

Note: File Photo

Thursday, July 12, 2018

BLACKENED SHRIMP WITH TOMATOES

1/2 lb (approximately 24) small raw shrimp with tails, peeled
1 1/2 tsp paprika
1/2 tsp garlic powder
1 tsp Italian seasoning
1/4 tsp black pepper
1 tbsp olive or canola oil
1/2 cup sliced and separated small red onion
1 1/2 cups grape tomatoes, halved
Lemon wedges, optional

In a small bowl combine the paprika, garlic powder, Italian seasoning and black pepper.  Place the mixture into a zip-lock type food bag and add the shrimp.  Seal bag and shake bag well to coat the shrimp.

Coat a large (preferably cast iron) skillet with nonstick cooking spray and heat over medium-high heat.  Add the oil to the hot skillet then add the shrimp.  Cook shrimp, turning occasionally, for 4 to 5 minutes or until the shrimp are pink and opaque. 

Add the red onion and the tomatoes to the shrimp and cook, gently stirring often, for a minute or so until the tomatoes are hot and the onion is wilted.

Serve with the lemon wedges, if desired.

Note: This recipe makes 4 servings each having 13 g protein to 5 g carbohydrates making it ideal for diabetics.  Each serving is around 112 calories and less than 1 gram saturated fat.

Note: File Photo

Wednesday, July 11, 2018

SHORTCAKES WITH WARM APPLE-CINNAMON TOPPING

1 cup your favorite low carb or whole-grain biscuit baking mix
2 teaspoons Splenda granulated
1 tsp grated orange peel
3 to 4 tbsp fat-free half-and-half cream
1 teaspoon Splenda Granulated
Warm Apple Cinnamon Topping (Recipe follows)
3 tbsp sugar-free frozen whipped topping, thawed

Preheat oven to 450 degrees.
Line a cookie sheet with parchment paper.

In a medium-sized bowl combine the biscuit mix, first Splenda, and orange peel.

Stir in the cream, 1 tablespoon at a time, until a soft dough comes together.  On a lightly floured surface, knead dough 10 times.  Turn dough out on work surface and using a biscuit cutter or a 2-inch wide glass, cut the dough into cakes.  Rework dough to make a total of 6 shortcakes.  Place the shortcakes on the prepared baking sheet; sprinkle the tops with the sugar.

Bake cakes at 450 degrees for 12 to 15 minutes or until a light golden brown.

While the shortcakes are baking, prepare the following Warm Apple Cinnamon Topping:
1 1/2 tsp butter
3 cups thinly sliced apples
1/4 tsp cinnamon
1/2 cup non-sweetened apple juice*
1 tsp Splenda granulated

Melt the butter in a large heavy-duty skillet.  Add the sliced apples and cinnamon; cook over medium heat up to 5 minutes until the apples are tender.  Add the apple juice and Splenda.  Increase the heat and cook 30 seconds or until the juice is reduced by about half and the mixture is syrupy.

To assemble: Split each shortcake in half crosswise.  Evenly divide the topping and place over the bottom halves of the shortcakes.  Place tops of cakes over the apple topping.  Spoon a half tablespoon of the thawed whipped topping over each of the shortcakes.  Sprinkle lightly with cinnamon, if desired.

*If you need to lower your sugar intake, use 1/4 cup apple juice with 1/4 cup water.

Remember this is a treat, not an everyday staple. Only 1 (or 2 if your blood sugar controlled) per day! Share the others with family or friends.


Tuesday, July 10, 2018

CRUSTED RACK OF LAMB

Note:  Ask your butcher to 'French' the racks for you.

2 (8 rib) lamb roasts, butcher frenched
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp olive or canola oil
1/2 cup fresh whole-grain or low carb breadcrumbs
1/4 cup minced fresh flat-leaf parsley
1 tbsp minced fresh rosemary
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 large garlic cloves, minced
2 tbsp olive oil mayonnaise
2 tbsp Dijon mustard
Fresh rosemary for garnish, if desired

Pat the lamb dry using paper towels and season with the first listed salt and pepper.  Heat the oil in a large nonstick skillet over high heat.  Cook the lamb rack in the hot oil for 3 to 4 minutes on each side or until browned on both sides.  Place the lamb on a rack in a broiler pan.

In a small bowl combine the breadcrumbs with the flat-leaf parsley, rosemary, salt, pepper, and garlic.

Combine the mayonnaise and Dijon mustard in a different small bowl.  Brush mixture over the meaty top side of the racks; pat the herb mixture onto the mayonnaise mixture to hold in place.

Bake at 350 degrees for 20 to 25 minutes or until a meat thermometer inserted into the thickest part of the rack registers 145 degrees for medium rare.  Remove from oven and allow to stand for 10 minutes.  Garnish the platter with the fresh rosemary, if desired.

To serve, cut each rack into 4 double chops.

Yield: 8 servings
 Note: File Photo

Monday, July 9, 2018

TASTY PINEAPPLE CAKE

This is an old recipe from Equal. I got this years ago for my mother who was a diabetic. Now that I am a diabetic and Splenda Baking Blend is on the market I prefer it and it is what my doctor recommends. Use the sweetener of your choice. And remember, this is a dessert or treat; eat accordingly!

1/2 cup salt-free butter
2 1/4 cups Equal Sugar-Lite, divided*
2 eggs or 1/2 cup egg substitute
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fat-free milk
4 slices unsweetened canned pineapple, drained on a paper towel
non-stick vegetable cooking spray
1/2 cup unsweetened pineapple juice

Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and set aside.
In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy. Add remaining Equal, except for 1 tablespoon. Add eggs, 1 at a time, beating well at medium speed of an electric mixer. Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and gently fold into the batter. Spoon batter into the prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.
While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal. Stir well to be sure Equal is dissolved. When cake is removed from the oven, immediately pour mixture over the cake. Let cake stand in pan for 5 minutes. Remove from pan and cool on a wire rack.

12 servings. Each serving equals about 130 calories, 17 g carbs and 3 g protein

*Splenda Baking Blend may be used instead of Equal.


 Note: File Photo

Sunday, July 8, 2018

REDUCED-SUGAR BROWNIES WITH ALMONDS

 NOTE: This is as titled, a reduced sugar item! Splenda Blend is a blend of Splenda and sugar. You may substitute Splenda Granular if you can't have any sugar. Your brownies may not be as thick if you use straight Splenda.

4 oz unsweetened baking chocolate
1 1/2 sticks butter, softened
1 cup Splenda Sugar Blend
3 eggs, lightly beaten
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup garbanzo bean flour*
1/2 cup whole-wheat flour
1/2 tsp salt
1 tsp baking powder
1 cup chopped toasted almonds

Preheat oven to 350 degrees or 325 degrees for a dark baking pan.
Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray; set aside.

In a large microwave-safe bowl melt the baking chocolate and the butter together, cooking about 1 1/2 minutes; stir until smooth.  Add the Splenda to the chocolate mixture and stir to blend well.  Add the eggs, vanilla extract and almond extract, blending well.

Combine the two flours with the salt and baking powder; stir into the chocolate mixture along with the almonds.  Stir to blend well.  Pour the batter into the prepared pan and bake for approximately 30 minutes or until a toothpick inserted in the center almost comes out clean.  Do not overbake.

*All purpose may be used but garbanzo is better for diabetics.


This is a file photo that is not this exact recipe.


Saturday, July 7, 2018

PARMESAN PORK TENDERLOIN SLICES

1 lb pork tenderloin, cut into 8 slices crosswise
3 tbsp seasoned whole-grain or low carb bread crumbs
1 tbsp grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 tbsp canola or olive oil
1 small onion, chopped
1 garlic clove, minced

Place each tenderloin slice on a flat surface and using the heel of your hand, flatten to approximately 1/2-inch.

In a pie place or shallow bowl combine the bread crumbs, Parmesan cheese, salt and pepper.  Dredge the tenderloin slices through the mixture to coat. 

Heat the canola oil in a large frying pan and cook the tenderloin with the onion and garlic 10 to 15 minutes or until cooked through. 

Note: File Photo