ARE YOU EATING THE RIGHT FRUIT?

Do you love fruit but find is often causes a blood sugar spike? Maybe you are eating the wrong fruits. Kiwi is one of the best fruits for diabetics. It doesn't affect blood sugar and also helps to lower cholesterol. One large kiwi has 3 grams of fiber and a low glycemic number. Other fruits that are good choices for diabetics include fresh figs, apples, pears, pomegranates, apricots, blueberries and strawberries. Avocados should be included in that group although some question if they are a fruit or vegetable. Avocados are fruits.

file photo

ORANGE COTTAGE CHEESE SALAD

1 large carton large curd low-fat cottage chees

1 tub (8-oz) sugar-free frozen whipped topping, thawed
1 box (4-serving size) sugar-free orange-flavored gelatin
1 regular can crushed pineapple in its own juice, drained
1 small can mandarin oranges, well drained

In a large mixing bowl combine all the salad ingredients. Using a large silicone spatula, gently combine until thoroughly mixed. Transfer to a bowl or dish with a lid; cover and refrigerate at least an hour before serving.

Note: This should be a side dish to a lean protein item such as a boneless skinless chicken breast, pork loin, etc. It is a good salad to make for large meals, pitch-in meals, etc. You can have a serving along with everyone else and not be tempted to "eat the whole thing".

file photo

BLOOD SUGAR AND TIREDNESS

Do you ever wonder why you feel tired more than you think you should?  Of course, tiredness can also be a symptom of other problems. Since you are a diabetic, I assume you see your doctor regularly where other problems can be detected.

BACON-WRAPPED SHRIMP IN THE AIR-FRYER

8 slices thick-cut bacon, cut into thirds

24 peeled tail-on shrimp

Wrap a bacon piece around each shrimp, securing with a toothpick. 

In batches, lay shrimp in a single layer in the air-fryer basket. Air fry for 20 minutes at 390-degrees.

Always remove toothpicks before serving with your favorite sauce.

Yield: 24 appetizers, 6 servings

file photo

 

ZUCCHINI SOUP

I suggest following the directions and using butter rather than margarine. Many doctors suggest dairy products over substitute products for diabetics.

2 tbsp butter

1/2 cup sliced carrots

1/2 cup sliced celery

1 small onion, chopped

2 cups chicken broth

2 cups grated zucchini

2 tbsp chopped fresh parsley

1 small potato, cubed

14 tsp seasoned salt, optional

Freshly ground black pepper, to taste

In a 2-quart saucepan, melt butter over medium heat. Add carrots, celery, and onion; sauté, stirring frequently until onion is translucent. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer cook 35-45 minutes or until the veggies are tender.

This is a photo of a very similar recipe. I got my recipe from my younger days in Indiana where The Amish Cook had a recipe column.

 

 

PORK CHOPS 'N' MUSHROOMS

2 tbsp olive oil

4 bone-in pork loin chops

Kosher salt, to taste

Ground black pepper, to taste

1/2 cup chicken stock

10-oz quartered baby bella mushrooms

2 tbsp thyme, to garnish

In a large skillet, heat oil over medium heat. Season pork with salt and pepper. Sauté for 7 minutes. Turn and cook until pork chops are browned and done to medium, about 7 to 8 minutes or until pork registers 160-degrees in centers. Remove pork from the pan and keep warm.

Add the stock to the same pan deglaze. Add mushrooms and season with fresh pepper; cook about 3 to 5 minutes or until browned and tender. 

Place pork chops on a serving platter and add the mushrooms around the pork. Garnish with the thyme.

Yield: 4 servings

Per serving: 280 calories, 32g protein, 15g fat (4g sat), 5g carbs, 240mg sodium

recipe and photo Woman's World '26

LOW CARB KETO JELLO WHIPS

1 box (.3-oz) Sugar Free Orange Jello (or flavor of your choice)

3/4 cup boiling water

1 cup ice water

1 cup plain non-fat Greek yogurt

Pour water into a medium mixing bowl; add Jello and stir until completely dissolved. Stir in the ice water (place ice in a 1-cup measuring cup and add water to fill cup). Stir into the Jello mixture and stir until ice melts and mixture thickens.

Place Jello mixture and Greek yogurt into a blender and blend on high 30 seconds.

Pour mixture into individual serving glasses or a medium bowl and chill for 2 hours.

Per 1 cup: 35 calories, 2 g carbs, 6 g protein

Photo and my version of a recipe from Resolution Eats

Note: I do not follow or promote a KETO diet. I do however eat a KETO recipe from time to time.

SLOW COOKER SWISS STEAK

1 1/2 lbs round steak, 3/4-inch thick, trimmed

1 tbsp white whole-wheat flour

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 medium onion, sliced

1 medium carrot, chopped

1 rib of celery, chopped

1 can (14.5 oz) diced tomatoes

Cut steak into 4 to 6 serving-size pieces.

In a pie plate, combine flour, salt, and pepper; dredge meat through the mixture coating both sides.

Place the onion slices in the bottom of a crock pot or slow cooker; top with the meat.

Place the carrot and celery pieces over the meat and pour the tomatoes overall.

Place lid on cooker and cook for 8 to 10 hours on low setting or for 4 to 5 hours on high setting.

Per 1/6 of recipe: 8g total carbs, 22 g protein

file photo

CUCUMBER SALAD

3 large cucumbers, scrubbed, sliced thin

1 cup white wine vinegar

3/4 cup water

3/4 cup Splenda or Stevia Granulated

1 tsp salt

Dash red pepper flakes

Dash dried parsley

Dash freshly ground black pepper

Dash dried basil

In a saucepan heat all the ingredients except the cucumbers in a saucepan until the Splenda is totally dissolved.  Pour mixture over the cucumbers.

Store in an airtight container and may be kept refrigerated for several days.

clipart

CHOCOLATE DESSERT COOKIES

2 cups Splenda or Stevia Granular (May substitute equivalent amount of Splenda Baking Blend) 

1 cup all-purpose flour or your preferred no/low carb flour

2 large eggs

1 1/4 cups butter

3/4 cup unsweetened cocoa powder

1 tsp baking soda

Combine all ingredients in a mixing bowl until well blended. Form mixture into 8 equal size balls. Place balls on a parchment-lined baking sheet/s and bake at 350-degrees for 8 minutes. 

Yield: 8 cookies 1 cookie per day

file photo for reference only