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.

Friday, October 19, 2018

RESTAURANT-STYLE CHOCOLATE CHIP COOKIE DESSERT

 A friend had a dessert like this at a popular restaurant chain and asked me if I could make a sugar-free version for her. This is what I came up with and it is good, if I do say so!

Chocolate Chip Cookies, recipe below
Sugar-free ice cream or frozen yogurt
Sugar-free or low-sugar whipped cream or topping
Sugar-free Chocolate chips for garnish

For the Cookies:
2 cups whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup canola or coconut oil
1/4 cup unsweetened applesauce
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 large eggs
1 1/3 cups sugar-free chocolate chips
1 cup chopped pecans

Preheat oven to 375 degrees.

In a medium bowl combine the flour, baking soda, and salt; set aside.

In a large mixer bowl, beat the butter, oil, applesauce, Splenda Granulated, Splenda Brown Sugar until creamy.  Add the eggs and vanilla extract, mixing well.  Gradually add the flour mixture, beating well to blend.  Stir in the chocolate chips and pecans. 

Place dough into lightly greased small pie pans or drop by 1/4 cup onto lightly greased baking sheets.  Bake at 375 degrees until lightly browned, about 10 minutes.  Time will vary depending on cookie size.  Remove to wire racks to cool completely or leave in pie pans and cool on wire racks.

To Assemble:
Place cookie on dessert plate (or serve in pie pan if desired) and top with a scoop of sugar-free ice cream.  Top ice cream with whipped topping and sprinkle with chocolate chips for garnish.


My granddaughter with this dessert she made when she was 8-years-old.
That's how easy this is.

Thursday, October 18, 2018

SQUASH SKILLET

Fresh squash and a tomato make a great, easy side dish!

2 medium yellow squash, unpeeled, sliced into rounds
1 large zucchini, unpeeled, sliced into rounds
1 tomato, cut into small wedges (do not seed as much of the nutritional value is in the seeds)
1/2 tsp dried onion flakes
1/4 tsp garlic powder (minced garlic would be better but I didn't have any on hand)
salt to taste
freshly ground black pepper to taste
2 tbsp butter

Melt the butter in a large nonstick skillet over medium-high heat, turning skillet to coat well.

When the butter is melted, add the yellow squash and zucchini.  Sprinkle with the onion flakes, garlic powder, salt and pepper.  Saute, stirring often 3 or 4 minutes until squash slices are crisp tender.  Add the tomato wedges, cover, and simmer until the squash and zucchini are of the desired tenderness.

Wednesday, October 17, 2018

COLORFUL BROCCOLI AND BELL PEPPERS WITH ORANGE SAUCE

3 to 3 1/2 cups broccoli florets
1 small yellow bell pepper, cut into strips
1 small red bell pepper, cut into strips
1 tbsp butter
2 tbsp finely chopped red onion
1 garlic clove, minced
1 1/2 tsp cornstarch
2/3 cup fresh orange juice
2 tsp Dijon mustard

Cook the broccoli and bell pepper strips in a medium saucepan in a small amount of lightly salted boiling water for about 8 minutes until crisp tender; drain.  Place lid on pan and keep warm.

To make the sauce, melt the butter in a small saucepan over medium heat.  Cook the onion and garlic in the butter until the onion is tender; stir in the cornstarch.  Stir in the orange juice and the mustard; cook, stirring, until thickened and bubbly.  Simmer a couple more minutes.  Pour the sauce over the broccoli and peppers; toss to coat.


Yield: 6 servings
Per serving: 58 calories, 8 g carbs, 2 g protein

Note: File photo

Tuesday, October 16, 2018

GRANNY SMITH BAKED BEANS

I have had several diabetics tell me they don't eat beans because they are carbs. I have controlled my diabetes for almost twelve years by eating beans almost daily. That is the only piece of advice the nutritionist gave me that has actually worked for me. Yes, beans are carbs but they are good carbs. Not all carbs are created equal! If you don't eat beans, just pass up the recipe. This is not a KETO or low carb blog. I don't follow either program and I have very well controlled diabetes and have never taken insulin. And remember, with any food quantity counts. I suggest a 1/3 to 1/2 cup serving of this recipe with a protein item.

4 tbsp salt-free butter
2 large Granny Smith apples, cored and cubed (do not peel)
1/4 cup (not packed) Splenda Brown Sugar Blend
3 tbsp Splenda Granulated
1/2 cup ketchup
1 1/4 tsp ground cinnamon
1 can (24-oz) great northern beans (do not drain)
1 can (24-oz) pinto beans (do not drain)
1 bay leaf, optional

Melt butter in a large skillet; add apples and cook until tender.  Stir in the Splenda products and cook until melted.  Add the ketchup and cinnamon.  Add the two types of beans and the bay leaf-if using, mixing well.  Pour the mixture into a slow cooker or crock-pot. 

Place lid on cooker and cook on high 2 to 4 hours.



Note: File Photo for reference only.
Not this exact recipe.

Monday, October 15, 2018

TASTY SPINACH SALAD

1 bag (10-oz) fresh spinach
1 medium red onion, sliced thin & separated into rings
3 hard-boiled eggs, sliced
1 lb turkey bacon, fried and crumbled
1 pkg (8-oz) sliced fresh mushrooms

In a large salad bowl gently toss the spinach, onion rings, eggs and mushrooms; set aside.

Dressing:
1/2 cup Splenda granulated
1/3 cup olive or oil
1/3 cup white vinegar
3 tsp prepared mustard
1/2 tsp celery seeds
1/3 tsp salt
1/4 tsp coarse black pepper

Combine all dressing ingredients in a pint jar and screw the lid on tightly!  Pour this dressin over the salad immediately before serving.  Sprinkle the crumbled bacon over the top.

Sunday, October 14, 2018

SPECIAL OCCASIONS PRIME RIB ROAST

1 (approx. 5-lb) prime rib roast
1 tbsp coarsely-ground black pepper
1 cup Italian salad dressing
1 1/2 cups mayonnaise, divided
1/4 cup prepared horseradish
1/4 cup honey-mustard dressing
1/2 tsp dried thyme

Place the roast in a large glass baking dish and sprinkle with pepper.  Pour Italian dressing over meat, cover and marinate in the refrigerator for at least an hour.

Preheat oven to 325 degrees.

Remove meat from the marinade and discard marinade.  Place the meat, fat side up, in a roasting pan.  Bake at least 2 hours or until a meat thermometer reads 130 degrees.  That will indicate the meat is medium-rare.  Adjust baking times for other doneness according.  Remove from the oven, cover with the lid to the roaster or a loose foil tent and let stand for 20 minutes before carving.

While meat is resting, combine the 1 cup of mayonnaise and horseradish in a small serving bowl.  Combine the remaining mayonnaise, honey-mustard dressing, and thyme in another small serving bowl.



To serve, carve the roast and serve with the two sauce choices.
Yield: 12 to 14 servings
Note: I got the idea for this recipe from a 2004 Kraft foods recipe.

Friday, October 12, 2018

MINI PEAR-NUT CAKES (OR MUFFINS, IF YOU PREFER)

This is my original recipe. These are so good I get requests for them all the time. Many of those requests are from people who are not diabetic. 

4 cups diced pears
3/4 cup Splenda granulated
Combine together and let stand for about 10 to 20 minutes.

1 cup Splenda granulated
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 large eggs
3 cups white whole-wheat flour
2 tsp baking soda
1 heaping tsp ground cinnamon
1/4 tsp salt
1 cup chopped pecans or walnuts
1 tsp vanilla extract

In a large mixing bowl combine the Splenda, canola oil, applesauce, and eggs; cream together well.  Combine the flour, baking soda, cinnamon, and salt; add 1 cup at a time to the creamed mixture alternately with the pears.  Beat well after each addition.  Mix in the vanilla then stir in the nuts.

Spray 24 muffin cups with nonstick cooking spray.  Divide the batter between the cups.  Bake at 350 degrees until the cakes are done and a wooden toothpick inserted in the center comes out clean.  (I have never watched the time but I think it takes about 20-25 minutes.)


*You could also substitute 1/4 cup ground flaxseed for half the canola oil.

Thursday, October 11, 2018

SWEET POTATO AND TURKEY SAUSAGE HASH

1 link (4-oz) turkey Italian sausage
1 small red onion, finely chopped
1 small red bell pepper, cored, seeded, finely chopped
1 small sweet potato, peeled, cut into 1/2" cubes
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cumin
1/8 tsp chipotle chile flakes

Coat a large nonstick skillet with cooking spray.

Remove the turkey from the casing and shape into grape-sized balls.  Add to the skillet and brown over medium heat, stirring frequently for 3 to 5 minutes until browned.  Remove sausage to a small bowl.

Spray the skillet again and add the onion, bell pepper, and the sweet potato.  Add the salt, pepper, cumin, and chile flakes.  Cook over medium heat, stirring often, for 5 to 8 minutes or until the sweet potato is partially tender.  Add the sausage back into the skillet and cook over medium heat 5 minutes without stirrng, until the hash is browned on the bottom.

Yield: 2 servings
Per serving: 186 cal, 4 g (1 sat) fat, 13 g protein, 23 g carbs, 17 mg chol, 4 g dietary fiber, 417 mg sod
Dietary Exchanges: 1 1/2 starch, 1 meat, 1/2 fat


Note: This recipe is from an old Diabetic Cooking Magazine.

Wednesday, October 10, 2018

EASY CHICKEN PARM

1 jar (26-oz) low-sugar or sugar-free spaghetti sauce
6 tbsp grated Parmesan cheese, divided
6 boneless skinless chicken breast halves
1 1/2 cup shredded low-fat mozzarella cheese

Preheat oven to 375 degrees.

Place the spaghetti sauce in the bottom of a 9 x 13-inch baking pan or dish.  Slowly stir in 4 tablespoons of the Parmesan cheese; add the chicken and turn each piece over to evenly coat both sides.  Cover the pan with foil.  Place in the oven at bake at 375 degrees for 30 minutes.

Remove chicken from oven and remove the foil.  Top the chicken with the remaining Parmesan cheese and the mozzarella.  Return to the oven and continue baking, uncovered, for another 5 minutes or so until the chicken is cooked through and the cheese is melted.

Yield: 6 servings
Note: File Photo

Tuesday, October 9, 2018

ITALIAN DRESSED GREEN BEAN SALAD

3 cups (about 1 lb) hot cooked green beans
2 plum tomatoes, cut into thin wedges
1/4 cup light Italian salad dressing (watch sugar content)
2 tbsp chopped fresh basil

Combine all ingredients together in a large bowl and you are ready to serve.  Can be chilled before serving if desired.