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.

Friday, June 14, 2013

SHRIMP, PASTA, AND GREENS BOWL

2 cups uncooked whole-grain penne pasta
12-oz large shrimp, peeled and deveined
1/2 cup dry white wine (or chicken broth)
2 tbsp extra-virgin olive oil
1 cup sliced onion
4 garlic cloves, finely chopped
1 tsp red pepper flakes
1 lb kale greens, washed and drained
1/2 tsp salt
Grated Parmesan cheese for garnish

Cook the pasta in a large pot of boiling water approximately 9 minutes until al dente.  Reserve 1 cup of the pasta water and set aside.  Drain pasta and rinse*.

Heat a large skillet over medium heat; add the shrimp and wine.  Cover and cook 1 to 2 minutes until the shrimp are pink and opaque; remove to a bowl and set aside.

Heat the oil in the same skillet over medium-high heat.  Add onions; cook a couple of minutes until translucent.  Add the garlic, and red pepper flakes; cook, stirring 1 to 2 minutes.  Stir in the kale and salt.  Add the reserved pasta water and cover skillet.  Cook about 3 minutes until the kale is wilted.

Toss the pasta, shrimp, and kale together then dish into serving bowls.  Garnish each dish with the Parmesan cheese and serve immediately.


Yield: 6 1-cup servings

Per serving: Approximately 305 cal, fat (sat 1g) 7g, protein 21g, carbs 34g, dietary fiber 6g
Diabetic exchanges: 3 meat, 2 starch

Note: This is my version of a basic recipe from an old Diabetic Cooking magazine.