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.

Thursday, October 19, 2017

GUACAMOLE DEVILED EGGS

6 large eggs
1 avocado
lime juice, to taste
serrano pepper, to taste
salt, to taste
cilantro and chives, to taste
Paprika for garnish, optional

Preheat oven to 350 degrees.
Place eggs in a muffin tin and bake at 350 degrees for 25 minutes. Chill eggs in ice water and peel.

Cut in half lengthwise. Place yolks in a bowl and whites on an egg plate.

Add the avocado to the yolks and mash together to remove any lumps. Add the remaining ingredients until blended and fill the whites. Sprinkle with paprika, if using.

Keep refrigerated until serving time.


  Note: File Photo


Tuesday, October 17, 2017

HOMEMADE BOYSENBERRY SYRUP

1/2 cup Splenda granular
1/2 cup water
1 bag (12-oz)frozen no-sugar-added boysenberries, partially thawed
2 tsp cornstarch + 2 tbsp cold water

In a medium saucepan, bring Splenda and 1/2 cup water to a simmer over medium heat. Add the berries and cook 5 minutes. Remove from the heat and strain through a sieve; pressing down with the back of a spoon to force the pulp through the sieve. Return the syrup to the pan. Mix the cornstarch and 2 tablespoons of cold water until smooth; add to the syrup and heat until mixture thickens and turn clear. Mixture will be thin but will thicken more as it cools.

Yield: 12 servings of 2 tablespoons each
Per serving: 25 calories, 6 g carbs, 0 g protein, 0 g fat, 1 g fiber

File Photo









Saturday, October 14, 2017

CRISPY COCONUT MACAROONS

2 egg whites
Pinch of cream of tartar
3/4 cup Splenda Granular
1 tsp vanilla extract
2 cups crispy rice cereal
1 cup unsweetened coconut

Preheat oven to 275 degrees.
Spray baking sheet/s with nonstick cooking spray; set aside.

In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add Splenda and beat until stiff.

Gently fold in the vanilla, cereal and coconut.

Drop mixture by tablespoonfuls onto the prepared pans. You should have 24 macaroons. Bake 18-20 minutes or until lightly browned and firm to the touch.

Yield: 12 servings of 2 macaroons
Per serving: 70 calories, 7 g carbs, 5 g protein, 4 g fat, 1 g fiber

File photo for reference only.


Friday, October 13, 2017

CHOCOLATE FROSTY

This is a Splenda recipe by Marlene Koch.

1 individual serving packet Splenda-sweetened sugar-free hot chocolate mix (Swiss Miss)
1/2 cup 1% milk
1 tablespoon Splenda Granular (or 2 Splenda packets)
2 teaspoons cocoa powder
1/2 cup sugar-free low-carb vanilla ice cream
1/2 cup crushed ice

1. Place hot chocolate mix, milk, Splenda, and cocoa in a blender. Blend to mix.
2. Add vanilla ice cream and ice and blend until thick and frosty.

Serves One

Per Serving:
Calories 200
Carbohydrate 24 grams
Protein 13 grams
Fat 5 grams (3.5 saturated)
Fiber 4 grams
Sodium 220 milligrams

Diabetic Exchange = 1/2 Milk, 1 Starch
WW Points = 4 points

Did you know - A medium Frosty from Wendy's contains 440 calories, 11 grams of fat, and 73 grams of carbohydrate!

Note: File Photo of Similar Recipe

Thursday, October 12, 2017

HOT BACON CRAB DIP

This recipe (and photo) are from a bacon insert in a 2011 Food Network magazine. I redid the recipe to be diabetic-friendly.

1 (8-oz) brick low-fat cream cheese, softened
8-oz crabmeat
1 cup cooked, drained on paper towels, crumbled bacon
1/2 cup olive oil mayonnaise
3 scallions, chopped
1 lemon, juiced

Preheat oven to 350 degrees.
Lightly spray a baking dish with nonstick cooking spray; set aside.

Mix all ingredients together and spread in the baking dish. Sprinkle bread crumbs over the top and bake at 350 degrees 30 minutes or until bubbly.

Serve with whole grain toasted breads or crackers.






Wednesday, October 11, 2017

PEPPERS AND ARTICHOKES CHICKEN

1 jar (6-oz) marinated artichoke hearts, drain and reserve marinade
1/3 cup chicken broth
4 boneless skinless chicken breast halves
2 medium-size red bell peppers, cut lengthwise into quarters
4 green onions, sliced
1/4 tsp black pepper


Place drained artichokes in refrigerator. In a shallow glass dish, mix marinade and broth. Add chicken and bell peppers, turning to coat. Cover and refrigerate at least 30 minutes, turning occasionally.
Heat grill. Remove chicken and peppers from marinade; reserve marinade. Place chicken on medium hot grill, cover and cook 5 minutes. Turn chicken, add peppers, cover and cook 10-15 minutes or until chicken is done.

Strain marinade and place in a small saucepan with the artichokes, onion, and pepper. Heat to boiling (very important), cook 1 minute while stirring. Serve with the chicken and peppers.
Yield: 4 servings
Per serving: 200 calories, 9 g carbs, 29 g protein, 5 g (1/2 sat) fat
Diabetic exchanges: 1 1/2 vegetable, 3 1/2 very clean meat, 1/2 fat






Note: File Photo

Tuesday, October 10, 2017

TEX-MEX SQUASH CASSEROLE

10 cups (about 7) medium-size yellow squash, sliced
2 1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4-oz) green chilies, drained
1 can (4-oz) diced jalapeno peppers, drained
1/4 cup white whole-wheat flour
1/2 tsp salt
3/4 cup salsa
4 green onions, sliced, for garnish, optional
1/4 cup chopped red onion, for garnish, optional

Preheat oven to 400 degrees.
Lightly grease a 9x13-inch baking pan or dish; set aside.
In a large mixing bowl, combine the squash, 3/4 cup of the cheddar cheese, and both peppers. Sprinkle the flour and salt over the mixture and toss to combine. Transfer mixture to the prepared baking dish.
Cover dish and bake at 400 degrees 30 to 40 minutes until the squash is tender.
Remove from oven and spoon the salsa over the top. Sprinkle the remaining cheese over all and return to oven. Bake, uncovered, for another 10 to 15 minutes or until golden brown. Remove from oven and allow to set for 10 minutes.
Sprinkle the onions, if using, over the top before serving.
Yield: 10 servings
Per serving: 143 calories, 12 g carbs and 8 g protein - This carb to protein ratio makes this dish okay for diabetics.
 Note: File Photo

BACON MIXED NUTS

1 egg white
2 cups mixed nuts
2 tsp Cajun seasoning
1 tbsp Splenda Brown Sugar Blend
4 slices cooked and crumbled bacon

Preheat oven to 325 degrees.

Beat egg white until frothy; toss with the mixed nuts, and remaining ingredients.

Spread on a baking sheet and bake at 325 degrees for 10 minutes.

May be stored in an airtight container after cooling completely.

Note: File Photo


Monday, October 9, 2017

SESAME-PECAN CHICKEN STRIPS

1/4 cup dijon mustard
1/3 cup no-sugar added peach preserves
1/2 tsp chopped fresh thyme
1 tbsp water
Salt
Pepper to taste
2 large egg whites
1 cup panko breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp paprika
1 cup olive or peanut oil
1 1/3 lbs boneless, skinless chicken breasts, cut into 1-inch wide strips

Whisk the mustard, preserves, thyme, water and a pinch of salt together in a small bowl; set aside.

In a large bowl, beat the eggs whites until frothy.

In a medium bowl, mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt.

In a large nonstick skillet, over medium-high heat, heat the oil.

Dip chicken strips, one at a time, into the egg whites then roll in the breadcrumb mixture. Press breadcrumbs to adhere to the chicken.

Working in batches, cook chicken in the oil until golden brown, approximately 3 to 4 minutes per side. Drain on paper towels before serving.

Serve the chicken with the mustard-peach preserves sauce.

Yield: 4 servings
Per serving: Approximately 528 calories, 29 g fat (only 3 g saturated), 29 g carbs, 3 g fiber, 40 g protein

Note: This is my diabetic version of a recipe I saw in a Food Network magazine in 2011.


Saturday, October 7, 2017

GUY AND HUNTER FIERI'S CHICKEN SALAD SANDWICH

This recipe is from 2011 when Guy said his son Hunter ate this sandwich three times a week.

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise made with olive oil
2 tbsp yellow mustard
1 tsp celery salt
1 tsp granulated garlic
Pinch of paprika
1 tsp freshly ground black pepper
6 whole-wheat sourdough rolls, split and toasted
Lettuce and tomato for garnish

In a bowl, combine the chicken, celery, carrot, onion, mayonnaise, mustard, celery salt, garlic, paprika, and black pepper; mix until combined.

Serve on the toasted rolls with a slice of lettuce and a slice of tomato on each sandwich.

Note: You can eat this on a lettuce leaf and save the bun calories, if desired.

Note: File Photo