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, May 17, 2019

LUSCIOUS COCOA CREME

My version of a recipe I saw in an old Diabetic Cooking booklet.

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup Splenda Granular
1/3 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
3/4 cup fat-free milk
1/2 cup part-skim ricotta cheese
1 1/2 tsps vanilla extract
1/2 cup whipped topping or whipped cream
Fresh strawberries for garnish
Whipped cream for garnish

Sprinkle the gelatin over the cold water in a small bowl; let stand 2 minutes to soften.

In a small saucepan combine the Splenda, cocoa powder, and cinnamon; using a small wire whisk, stir in the milk.  Cook the mixture over medium heat while stirring constantly until the mixture is very hot.

Add the gelatin/water mixture to the chocolate mixture, stirring until the gelatin is completely dissolved.  Pour the mixture into a medium bowl and refrigerate.  Allow the mixture to chill until very cold but not jelled.

In a blender or food processor, blend the ricotta cheese and vanilla until smooth; stir in the whipped topping or cream.  Gradually fold the cheese mixture into the cold chocolate mixture.  Pour immediately into a 2 cup mold; cover and refrigerate until firm, at least 2 to 3 hours.

Unmold onto a serving platter and garnish with fresh strawberries and whipped cream as desired.
Serves 4.

Thursday, May 16, 2019

SAUCY SAUSAGE BALLS

1 lb bulk pork sausage
1 egg, beaten
1/2 cup dry whole-grain bread crumbs
3/4 cup ketchup
2 tbsp Splenda Brown Sugar Blend
2 tbsp vinegar
2 tbsp low-sodium soy sauce

Combine the crumbled sausage and egg together in a mixing bowl.  Sprinkle the bread crumbs over all  and mix in well.  Shape the mixture into 1-inch balls.

Brown the meatballs in a large skillet and drain.  Return meatballs to skillet that has been wiped clean with paper toweling.

Combine the ketchup, Splenda, vinegar, and soy sauce and pour over the meatballs. Simmer for 10 minutes or until meatballs are cooked through.
File Photo

Wednesday, May 15, 2019

CUCUMBER AND RED ONION SALAD

If I have a nice tomato I like to add that, too.

2 1/2 cups thinly slice lengthwise, unpeeled cucumbers
1/2 cup thinly sliced red onion, separated into rings
1/3 cup Splenda granular
1/3 cup white vinegar
1/4 tsp salt
2 to 3 grinds of freshly ground black pepper

In a medium glass bowl, toss the cucumber slices and onion rings together (add tomato here, if using); set aside.

In a separate bowl, using a wire whisk, combine the Splenda, vinegar, salt and pepper. Pour mixture over the veggies.

Cover bowl and refrigerate for at least 2 hours; stir several times during chilling.
File Photo
Toss before serving.

Note: If you do not have a mandoline to make thin lengthwise slices of cucumber, slice crosswise into thin discs.

Tuesday, May 14, 2019

PUMPKIN, RAISIN, WALNUT BREAD

1/3 cup plain nonfat yogurt
1 tbsp fat-free sour cream
2 cups pumpkin puree (canned pumpkin works well but not pumpkin pie filling)
3 large eggs (or 3/4 cup egg substitute)
1/4 cup canola oil
1 1/2 cup all-purpose flour
1 cup white whole-wheat flour
3/4 cup Splenda Granular
1 tbsp + 1 tsp baking powder
1 tbsp pumpkin pie spice
1 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Spray 2 9 x 5-inch loaf pans with nonstick cooking spray; set aside.

In a large mixing bowl, blend the yogurt, sour cream, pumpkin, eggs, and oil until well blended.  Add the flours, one at a time, mixing in well.  Add the Splenda, baking powder, and pie spice.  Stir, scraping down sides of bowl; mix in raisins and walnuts.

Divide the batter evenly and spread into the prepared loaf pans.

Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center of loaves, comes out clean.  Remove from oven and cool in pan a couple of minutes.

Remove from pans and cool completely on a wire rack.

Cut each loaf into 8 slices for serving.
File Photo
Personal note: I do not recommend diabetics eat more than 1 or 2 slices per day or eat this bread very often. However, it is an okay bread when you just have to have something a little sweet, a holiday bread, etc .  The pumpkin is good for you, the white whole-wheat flour adds a whole grain, and the walnuts are healthy.I usually omit the raisins but that is up to you. When I eat something like this, I always spread it with a little peanut butter.

Monday, May 13, 2019

SHRIMP & CRAB SOUP

1 large red bell pepper, seeds and ribs removed
1 large green bell pepper, seeds and ribs removed
2 carrots
1 can (1 lb 12-oz) whole tomatoes, undrained
1 medium white onion, peeled
4 whole cloves
2 shallots, peeled
5 cups water, divided
2 cans (10 3/4-oz each) condensed chicken broth
1 1/2 cups chopped celery
1/2 tsp dried basil
1/8 tsp dried thyme
1/4 tsp turmeric
1 whole bay leaf
1/4 tsp dried red pepper flakes
1 tsp salt
1 lb unshelled fresh shrimp
1 can (7 3/4-oz) king crabmeat, drained & cartilage removed
1/4 cup fresh-squeezed lemon juice
1 tbsp chopped parsley

Cut the peppers into small pieces and slice carrots into thin coins.

In a small bowl, using a fork, crush the tomatoes and break into small pieces.

Stud the cloves into the onion; cut shallots into thin slices.

Put 3 cups of the water with the chicken broth in a large saucepan; bring to a boil over high heat.  When broth/water is at a full boil, add the peppers, carrots, tomatoes, clove studded onion, shallots, celery, basil, thyme, turmeric, bay leaf, and red pepper flakes.  Return to a boil, reduce the heat and simmer, uncovered, 30 minutes.

Meanwhile, cook the shrimp by putting the remaining 2 cups of water and the salt into a 2-quart saucepan.  Bring to a boil over high heat and add the shrimp.  Return to a boil then remove from heat.  Cover pan and let stand 3 minutes. Drain the shrimp, reserving 1 cup of the liquid.  Allow shrimp to cool until they are cool enough to handle.

Peel the shrimp and discard the shells.  Using a small sharp knife, slit the shrimp lengthwise down the center back.  Remove and discard the dark inner vein and rinse the shrimp to clean.

Add the shrimp, the reserve cooking liquid, crabmeat, and lemon juice to the soup.  Cook gently, uncovered for 10 minutes.

File Photo

Before serving remove and discard the onion and add the parsley.  Season with salt if desired. 

Saturday, May 11, 2019

MICROWAVE EGG STUFFED TOMATOES

4 large firm tomatoes
1 carton (8-oz) egg substitute
1/2 tsp dried dill
4 tsp whole-grain bread crumbs

Cut the tops off the tomatoes and scoop out and save the pulp.  Chop approximately 1/3 of the pulp and discard remainder or save for another use.

Lightly spray a 1 1/2-quart microwavable bowl and add the egg substitute and dill; cover.  Microwave on high 2 to 3 minutes or until set but still slightly moist; stir halfway through cooking.

Stir the chopped pulp into the eggs.

Arrange the tomatoes on a large microwave-safe plate and spoon 1 teaspoon of the bread crumbs into each of the tomatoes.

Divide the egg mixture evenly among the tomatoes and cover.

Microwave on a turntable for 2 to 3 minutes or until heated through on high.

Top each tomato with a sprig of fresh dill, if desired.

Serve immediately.

Wednesday, May 8, 2019

CHICKEN ENCHILADA CASSEROLE

This casserole should work for most diabetics. I suggest only 1 serving so make this for the family or as a dish to take to a 'pitch-in' meal so you aren't tempted to overindulge.

1 tsp canola or olive oil
1 cup chopped red onion
1 can (4-oz) diced mild green chilies
2 cans (10-oz each) mild enchilada sauce
3/4 lb chicken breast, cooked and shredded
2/3 cup sliced green onions
12 (6-inch) corn tortillas, divided
3/4 cup shredded Mexican-blend cheese
1/2 cup fat-free sour cream for serving, optional

Preheat oven to 350 degrees.
Lightly spray a 2 1/2-quart casserole dish with nonstick cooking spray.

Heat the oil in a large nonstick skillet over medium-high heat.  Add red onion and chilies; cook and stir 4 to 5 minutes or until the onion is tender.  Add the enchilada sauce, chicken, and green onions.

Place 4 of the corn tortillas in the bottom of the prepared casserole dish.  Spoon 2 cups of the chicken mixture over the tortillas.  Top mixture with 1/4 cup of the cheese.  Top with 4 more tortillas, 1 cup of the chicken mixture and another 1/4 cup of cheese.  Add the last tortillas, chicken, and cheese.

Cover dish and bake 20 minutes at 350 degrees.  Remove the cover and bake another 10 minutes until heated through.

Allow to stand 10 minutes before cutting to serve.


To serve, top with sour cream if desired.  Top with additional sliced green onions or a sprig of cilantro, if desired.

This is the file photo.


Tuesday, May 7, 2019

ALMOND BUTTER

Make your own tasty Almond Butter to use in place of peanut butter for a change.

3 cups slivered almonds, toasted
1 tsp salt

Place the almonds and salt in a food processor and process until the mixture has a buttery consistency.

Serve on whole-grain crackers, whole-grain bagels, rice cakes, use as a substitute for peanut butter in baking, etc.
File Photo

May be stored in an airtight container or jar and kept in the refrigerator.

Monday, May 6, 2019

FRESH APPLE-CHERRY RELISH

This recipe is one that should be eaten with a lean protein such as a chicken breast, small steak, pork chop, etc.,  as this recipe itself contains less than 1 gram of protein and 20 grams of carbs per serving. Please do not eat without a lean protein item.

3 cups diced Granny Smith apples (do not peel)
1/2 cup dried cherries
1/4 cup pineapple juice
1 tbsp fresh lemon juice
1 tbsp fresh grated ginger
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Combine all ingredients in a medium bowl; toss gently until well blended.

Yield: 6 servings
Note: Diabetic exchange = 1 fruit

Thursday, May 2, 2019

EASY CROCKPOT FRUIT COBBLER





1 - 2 cans no-sugar-added fruit pie filling
1 box sugar-free yellow cake mix
1 stick butter, melted (or 1/2 stick butter and 1/4 cup no-sugar-added applesauce)
1 tbsp vanilla extract
1/2 cup chopped walnuts or pecans

Place the pie filling in the bottom of the cooker.

In a medium bowl combine the cake mix, butter, and vanilla; mix well until a dough-like consistency forms.  Drop dough over the pie filling in cooker.  Sprinkle the nuts over the dough.

Place lid on cooker and cook for 3 to 4 hours on low or 2 hours on high.


File Photo

Delicious served hot with sugar-free ice cream!

Notes: I prefer cherry pie filling but any fruit filling will work fine.  With apple pie filling I prefer to add 1/2 tsp cinnamon to the cake mix mixture.  I sometimes add 1/4 teaspoon of almond extract to the cherry pie filling, stirring to blend it in.

Also, I prefer 2 cans pie filling because I like lots of filling and don't care much for the doughy part of cobblers.  Use 1 or 2 cans to suit your preference.