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.

Monday, September 16, 2019

CAPPUCCINO COOKIES

I took a recipe (and photo) from a Diabetes Self Management magazine and the change from a regular devil's food cake which suits me better. The nutritional info at the end is based on a regular devil's food cake mix.

1 pkg (approx 18-oz) sugar-free devil's food cake mix
8 egg whites
3/4 cup fat-free milk
1 tbsp instant coffee granules
1 tsp ground cinnamon
Powdered sugar, optional

Preheat oven to 400 degrees.
Line cookie sheets with parchment paper; set aside.

In a medium bowl, using a spatula, mix the cake mix, egg whites, coffee and cinnamon until well blended.

Drop by rounded teaspoonfuls onto the parchment lined baking sheets.

Bake at 400 degrees 5 minutes or until the centers are set. Cool on the cookie sheets 1 minute then remove to wire racks to cool completely. Sprinkle lightly with powdered sugar, if desired.

Yield: 4 dozen
24 servings
Per serving: 103 calories, 3g fat (1g saturated), 2g protein, 17g carbs, 1mg cholesterol,1g fiber, 203mg sodium
Diabetic exchange: 1 bread/starch, 1 fat


BREAD AND BUTTER PICKLES

1 1/2 lbs small cucumbers, unpeeled, trimmed, sliced
1 medium onion, sliced thin
1 tbsp pickling salt
1 1/2 cups vinegar
1 cup Splenda Granular
1 1/2 tsp mustard seed
1 tsp cornstarch
3/4 tsp tumeric
1/2 tsp celery seed

Place cucumbers and onion in a large bowl and toss with the pickling salt. Cover and refrigerate 1 to 2 hours. Rinse well in a colander under running water. Drain; place in a large heat-proof bowl.

Combine the remaining ingredients in a medium pot and bring to a boil over high heat. Stir until slightly thickened and clear. Pour, while hot, over the cucumbers and onions. Cool to room temperature, cover and refrigerate.

May be stored in refrigerator for 1 month.

Yield: 10 (1/2 cup) servings
Per serving: 20 calories, 5 grams carbs, 0 grams protein, 0 grams fat, 5 grams fiber, 120 mg sodium
Diabetic Exchange: 1 vegetable

file photo for reference only

TOASTED WALNUT TRUFFLES

This is a good recipe when you really want a little special treat. This makes around 30 truffles. You should only eat a couple a day.

1 cup walnuts, finely chopped
2 cups sugar-free chocolate chips
1 cup fat-free evaporated milk
2 tsp vanilla extract

Preheat oven to 350 degrees.

Spread walnuts in a single layer on a cookie sheet. Bake walnuts, stirring once or twice during baking, until lightly browned and fragrant. This should take approximately 10 minutes. Remove from oven and set aside.

Measure chocolate chips into a heat-proof bowl and set aside.

In a small, heavy saucepan bring the evaporated milk to a boil over medium heat; pour over the chocolate. Add the vanilla extract and let sit for 2 minutes then stir until smooth.

Cool at room temperature then refrigerate two hours.

Remove from refrigerator and working with a teaspoonful at a time, form into balls by quickly rolling in hands. Place balls on a parchment-lined baking sheet. Store balls in refrigerator overnight.

Roll truffles in the toasted chopped walnuts.

Should be kept stored in refrigerator in an airtight container.
The file photo.

Sunday, September 15, 2019

SPECIALTY BRUSSELS SPROUTS

1 1/2 lbs fresh Brussels sprouts
1/3 cup butter
2 tbsp fresh lemon juice
1 tsp dill weed
1/2 tsp salt
dash of freshly ground black pepper
2 tbsp finely chopped walnuts or pecans

Bring 1-inch of water to boil in a large saucepan; add Brussels sprouts.  When water returns to a boil, cover saucepan, reduce heat and simmer 10 minutes.

Melt the butter in another large saucepan.  Stir in the lemon juice, dill, salt, and pepper; cook stirring for 1 minute.  Drain the cooked Brussels sprouts and add them to this saucepan.  Toss to coat well, place in serving bowl and sprinkle with the walnuts or pecans.
file photo

BROCCOLI BRUNCH SKILLET

This is a recipe I got from a 2001 Taste of Home cookbook titled The Best of Country Cooking. The Oklahoma lady who is credited with the recipe stated, "Whether for brunch, lunch, or supper, this recipe always draws rave reviews."

6 fresh broccoli spears
6 slices mozzarella cheese
6 thin slices fully cooked ham
1 tbsp butter or margarine (I recommend butter as it is a natural product our bodies can digest easier)
6 eggs
1/3 cup water
freshly ground black pepper for garnish

In a saucepan, bring broccoli and a  small amount of water to a boil. Reduce heat. Cover and simmer for 5 to 8 minutes or until broccoli is crisp-tender; drain.

Place one cheese slice over one ham slice and wrap around one broccoli spear. Secure with a toothpick. Repeat.

Melt the butter in a 9-inch skillet. Arrange the ham rolls in a spoke pattern. In a bowl, beat the eggs and water; pour over ham rolls.  Cook over medium-low heat for 10 minutes; as eggs set, lift edges, letting uncooked portion flow underneath. Cover and cook 2-3 minutes longer or until the eggs are completely set.

Sprinkle pepper over top. Carefully remove toothpicks! Cut into six wedges for serving.
file photo
Note: I prefer just steaming the broccoli in the microwave but that is just my way of doing it.

Saturday, September 14, 2019

SMASHED YAMS WITH MAPLE PECAN CRUST

If you are looking for a way to serve sweet potatoes/yams this Fall or for the upcoming holidays, you might want to try this recipe. Remember this is a side dish that should be served with a protein item.
SMASHED YAMS WITH MAPLE PECAN CRUST
3 lbs fresh yams
1/2 cup chopped pecans
Preheat oven to 375.
Peel yams and wrap in foil. Place on a baking sheet and bake around 1 hour until soft. Remove from oven, allow to cool, unwrap foil and place yams in a large bowl.
Smash, don't worry about lumps.
In a large saucepan, simmer the evaporated milk and maple syrup. Add the 1/2 stick of butter and stir until completely melted. Stir mixture into the yams.
Combine the 5 tbsp butter with the Splenda in a food processor. Pulse 5 to 8 times; transfer to a bowl and stir in the pecans.
Transfer the yam mixture to a 9 x 12 or 13-inch baking dish that has been sprayed with butter flavored cooking spray. Dot with the topping mixture.
Bake at 375 degrees for 15 minutes. Turn oven to broil and place dish under broiler for approximately 2 minutes or until topping is slightly brown and bubbly, being careful not to burn the pecans.
Yield: Approximately 12 to 16 servings.

My version of a Kenmore recipe.

FRESH BERRY-LEMON PIE

Remember this is a dessert and should be treated as such. One piece per day. Great to take to meals to share with others. When asked to contribute to a meal always ask to take dessert. That way you know this is a dessert you can enjoy, too. The good thing about that is you aren't tempted to overindulge when sharing with others.

1 pkg (4-serving size) lemon sugar-free instant pudding mix
1 brick (8-oz) lite cream cheese, softened
1 cup cold 1% or fat-free milk
2 tsp grated lemon peel
2 cups thawed sugar-free whipped topping, divided
1 9-inch graham cracker pie crust*
1 cup fresh berries (I prefer blueberries but that is your choice)

In a large mixing bowl, using a wire whisk, beat the pudding mix, cream cheese, milk, and lemon peel until well blended.  Gently fold in 1 cup of the whipped topping and spoon the mixture into the crust.  Spread the remaining whipping topping over the filling.

Refrigerate pie for around 4 hours or until firm.  Just before serving, top with the fresh berries.

Keep leftovers refrigerated.


*May substitute a sugar-free pastry crust.
file photo

CREAMY CARROT AND RAISIN SALAD

1/3 cup raisins
2 cups peeled, coarsely grated carrots*
1/4 cup chopped celery
1/4 cup light mayonnaise
1/4 cup nonfat plain yogurt
3 tbsp Splenda Granular (or 4 packets)
2 tbsp fresh squeezed orange juice
1 tbsp lemon juice
1/4 tsp salt, optional

Place raisins in a small bowl and cover with 1/2 cup very hot water; let stand 5 minutes. Drain and transfer to a medium bowl.

Add the carrots and celery to the raisins.

Whisk the remaining ingredients together until blended and toss with the carrot/raisin mixture.

May be served immediately or refrigerated.

*A 10-oz bag of preshredded carrots work well.

Yield: 5 servings
Per serving: 90 calories, 15 grams carbs, 2 grams protein, 3 grams fat, 1 saturated, 2 grams fiber, 210 mg sodium (if using salt)
file photo used for
reference only



Friday, September 13, 2019

STRAWBERRY CHEESE DANISHES

1/2 cup fat-free cream cheese, softened
2 tbsp Splenda Granular
2 tsp lemon juice
1/2 tsp grated lemon peel
1 can (8-oz) refrigerated reduced-fat crescent rolls
8 tsp sugar-free strawberry preserves

Preheat oven to 350 degrees.

In a small bowl, combine cream cheese, Splenda, lemon juice and peel; set aside.

Separate dough into 4 rectangles; press perforations to seal. Work with one piece of dough at a time; keep remaining dough in refrigerator.

Spread each rectangle with 2 tablespoons of the cream cheese mixture. Roll up lengthwise, pinching edge and ends to seal. Carefully stretch each roll to about 12-inches. Cut each in half.

Shape the halves into spirals on an ungreased baking sheet, tucking ends under. Keep the baking sheet in the refrigerator will you work with the remaining dough.

Make an indentation in the center of each roll; fill each with 1 teaspoon of the preserves.

Bake at 350 degrees for 14 to 16 minutes or until lightly browned. Remove pan from oven to a wire rack to cool slightly.

Notes: You may sprinkle with fake powdered sugar (recipe is available on this page) or you may use powdered swerve, if desired.

You may use any other sugar-free preserves that suit your tastes.

file photo
This is my version of a Diabetes Self Management Magazine recipe.

SWEET & SOUR BEAN SALAD

1 can (15-oz) cannellini beans, rinsed and drained
1/4 cup chopped green bell pepper
2 green onions, thinly sliced
3 tbsp canola or olive oil
2 tbsp vinegar
1 tsp Splenda granulated
1/4 tsp salt
1/8 tsp freshly ground black pepper

Combine the beans, peppers, and onions in a bowl.

In a small bowl, whisk together the oil, vinegar, Splenda, salt, and pepper.  Pour dressing over the bean mixture; toss to coat.

Cover dish and refrigerate at least an hour for to allow flavors to mingle.

Serve with a slotted spoon!

Double recipe if serving more than two or three people.
file photo of this recipe