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.

Tuesday, December 18, 2012

HASH BROWN STRATA

If you love potatoes, here is a good way for you to have them.  This recipe has an equal amount of carbs and protein (15 grams each) per serving.  This is also a great breakfast dish that can be made ahead.  It has everything you need (bacon, eggs, potatoes, milk, veggies, etc).  You can mix it up and refrigerate for up to 24 hours ahead of time, then get up the next morning and pop it in the oven.

2 cups frozen diced hash brown potatoes with onion & peppers
1 cup small broccoli florets
1/4 lb bacon or ham, cooked and crumbled or chopped
1/3 cup fat-free evaporated milk
2 tbsp white whole-wheat flour
2 cartons (8-oz each) refrigerated egg substitute*
1/2 cup shredded reduced-fat cheddar cheese
1/2 tsp dried basil
1/4 tsp freshly ground black pepper
1/8 to 1/4 tsp salt (to taste)
1/8 tsp garlic powder
1 green onion, chopped, for garnish if desired

Preheat oven to 350 degrees.
Spray a 2-quart square baking dish or pan with nonstick cooking spray; set aside.

Spread the hash browns evenly over the bottom of the prepared pan or dish; spread the broccoli evenly over the hash browns.  Sprinkle the bacon or ham evenly over all; set aside.

Slowly stir the milk into the flour in a medium bowl.  Stir in the eggs, half the cheese, the basil, pepper, salt, and garlic powder.  Pour over the ingredients in the baking pan or dish.

Bake in a 350 degree oven for approximately 45 minutes or until a knife inserted in the center comes out clean.  Remove from oven and sprinkle the remaining cheese over all.  Allow to stand 5 minutes to set and the cheese to melt before cutting to serve.  Sprinke with the chopped green onion, if using.

Yield: 6 servings

To make-ahead: Follow directions above down to the baking.  DO NOT BAKE.  Cover and refrigerate up to 24 hours then bake in a preheated 350 degree oven until done as described above.  Baking may take 5 to 10 minutes longer.

*You may use 8 beaten eggs instead of the egg substitute.