Many years ago when Gladys Knight (and The Pips) was diagnosed with diabetes there were lots of interviews with her and lots of her recipes were made public. Here is an old yellowed clipping I saved from a magazine. With diabetes in my family, I had already started paying attention to diabetic articles. Found this the other day and thought it worth sharing.
Did you know that 1 carb serving is equal to 15 grams of carbohydrates? Important to know in case your nutritional information lists carb servings rather than straight carbs. Also it is important to know how many carb servings you are eating per meal. Most diabetic men can handle 4 to 5 carb servings per meal while most women should only have 3 to 4. If in doubt about your situation, ask your doctor.
As an example, the above nutritional label shows a total of 26 carbs. That would be almost 2 carb servings. I have no idea what this label is for but a serving is only 1/2 cup. If you eat a cup of said item, that is almost the 4 carb servings per meal.
This recipe is from Diabetic Connect. I don't often post their recipes as I don't find them to always be what I consider either sugar-free or good for you but I believe this one will work for most diabetics. Thanks to my friend Patti for posting this.
Creamy, chocolatey, and delicious, this pie will quickly become a family favorite. And with only 10g of carbs per slice, you can enjoy without feeling diet guilt.
Ingredients
3 oz. Sugar–Free Chocolate Jello Pudding
1 c. 2% Milk
1 c. Heavy Whipping Cream
4 oz. Philidelphia Cream Cheese
4 oz. Sugar-Free Cool Whip
1 - 9” Fifty 50 Foods Sugar-Free Graham Cracker Pie Crust
Directions
Mix Jello Pudding mix and milk together with a whip for 2 minutes.
Add Whipping Cream, Cream Cheese and Cool Whip.
With mixer, whip mixture until thick and creamy.
Pour into pie shell and freeze. Thaw for an hour before serving.
Serve with whipping cream on top while pie is still a little icy.
I have had this recipe from Cooking Lite for many years.
1 tbsp butter, melted
3/4 lb baby Vidalia onions, sliced thin with some green tops (or 1 1/2 cups chopped green onions)
1 garlic clove, minced
1 carton (16-oz) egg substitute
1/4 tsp salt
1/4 tsp pepper
1/8 tsp hot sauce
3/4 cup shredded reduced-fat sharp Cheddar cheese
Melt the butter in a 10-inch ovenproof skillet over medium heat. Add the onion and garlic; cook 5 minutes or until tender, stirring occasionally.
Arrange onion mixture evenly in the bottom of skillet. Combine the egg substitute, salt, pepper, and hot sauce; pour evenly over the onion mixture. Reduce heat to medium-low and cook, uncovered, approximately 8 minutes or until set (mixture will still be wet on top).
Preheat broiler.
Broil frittata for 3 minutes; sprinkle the cheese over the top and broil another minute or until cheese melts.
Allow frittata to stand for 5 minutes before cutting to serve.
Yield: 4 servings
Per serving: 161 calories, 9g carbs, 19g protein
My grandson loves muffins and pumpkin. This morning I had a bit of a sweet tooth so decided to try this combination. My husband, who is not diabetic, didn't care much for them but Dustin and I enjoyed them. You might want to try this simple easy recipe.
1 box yellow sugar-free cake mix
1 can (15-oz) pumpkin
1/2 cup chopped nuts
Preheat oven to 350 degrees.
Spray 18-24 muffin cups with olive oil cooking spray; set aside.
Combine the dry cake mix and the pumpkin until well blended. Stir in the nuts.
Fill each muffin cup almost full and bake in 350 degree oven approximately 25 minutes or until done.
PS - I like them even better with a teaspoon of ground cinnamon mixed with the cake mix and pumpkin.
Yesterday my grandson asked me if I could make a pie with some of the pears a friend gave me. I came up with this pie and I must say it is very tasty.
1 unbaked pie shell
4 cups chopped pears
3/4 cup (more or less depending on sweetness of pears) Splenda or Stevia granulated
1 1/4 tsp ground cinnamon (remember cinnamon is a blood sugar controller)
1 heaping tsp cornstarch
1 tsp vanilla extract
Place pie shell in a deep-dish pie plate; set aside.
Combine the pears and Splenda in a medium mixing bowl, stirring well; allow to set for 10-15 minutes.
Stir the cinnamon and cornstarch into the pears to combine well; add the vanilla.
Place the pear mixture into the unbaked pie shell; make the following topping:
Crumb Topping:
3/4 cup quick oats
1/2 cup loosely packed Splenda brown sugar blend
1/4 cup + 1 heaping tbsp white whole-wheat flour
1/2 tsp ground cinnamon
1/4 cup finely chopped pecans
6 tbsp butter, cut-up into small pieces and slightly softened
In a mixing bowl combine the oats and the brown sugar blend; add the flour, cinnamon, and pecans mixing together well. Using two knives or your fingers, cut the butter into the mixture until crumbly.
Sprinkle the mixture over the pears and press down lightly.
Bake at 350 degrees for approximately 1 hour until the pears are tender and the topping is browned.
1 small Granny Smith or Rome Beauty apple, peeled, cored, sliced thin
4 tbsp Splenda Granular (or sugar if your blood sugar levels allow)
1 cup white whole-wheat flour 1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
3 tbsp butter, softened
1/2 tsp vanilla extract
2 large eggs or 1/2 cup egg substitute
2 small apples (same as above), peeled, cored, finely chopped
1/4 cup coarsely chopped walnuts, lightly toasted
Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray. Line bottom of pan with parchment paper.
Place the apple slices in a medium bowl and toss gently with 1 tablespoon of the Splenda or sugar; set aside.
In a large bowl sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
In a separate large bowl cream together the other three tablespoons of Splenda and the butter until smooth. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each egg; mix until smooth. Add the chopped apples and mix in with a large silicone spatula.
Place the apple slices on the bottom of the prepared pan and sprinkle with the walnuts. Spoon the batter over the apples and walnuts, smooth with the spatula.
Bake at 350 degrees for approximately 30 minutes or until firm in the center. Remove from oven to a wire rack. Using a thin knife, go around edges to loosen cake; quickly invert cake onto serving plate.
file photo
To serve, cut with a serrated knife.
Yield: 9 servings.
NOTE: I use Splenda because that is what my doctors recommend and it has worked great for me for 16 years. However, you may use an equivalent of your favorite sugar substitute.
Make your own Sweetened Condensed Milk for baking recipes.
1 cup Splenda Granulated
1 cup dry powdered milk
1/2 cup water
1 tbsp butter
Place Splenda and powdered milk in a blender.
Place water and butter in a large microwave-safe bowl and bring to a boil in the microwave. This will take a minute or less with most microwaves so keep your eyes on it so it doesn't boil away.
Add water mixture to the blender and blend until combined. Scrape sides if necessary and blend again. Blend until the sugar/powdered milk is dissolved in the hot water.
Will thicken as it cools.
May keep in the refrigerator a week to ten days.
Yield: about 1 1/2 cups. (A 14-oz can of sweetened condensed milk holds 1 1/4 cups.)
This is a recipe I got 45 years ago when we lived in Las Vegas, Nevada during our Air Force years. I loved it then and I still love it. The good thing is I still enjoy this even as a diabetic. I did make a few changes after my diabetes diagnoses, I now use brown rice and low-sodium tomato soup. Once I was diagnosed with diabetes and started studying nutrition, I did away with all refined grains and use only whole-grains.
8 large cabbage leaves
1 can condensed tomato soup
1 lb lean ground beef*
1 cup cooked brown rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper
Cook cabbage leaves in a large pan of boiling, salted water for a few minutes, just until softened; drain and allow to cool enough to handle.
In a large mixing bowl combine 2 tablespoons of the soup with the beef, rice, onion, egg, salt, and pepper. Divide the mixture among the 8 cabbage leaves. Fold the sides of the cabbage leaves in over the mixture and roll up. Secure rolls with toothpicks.
In a large skillet with a lid, place the cabbage rolls seam side down. Pour the remaining soup over the rolls.
Place lid on skillet and bring to hot over medium-low heat. Reduce heat to low and simmer 40 minutes. Stir occasionally, spooning sauce over the rolls.
I have a recipe on my http://grandmasslowcookerrecipes.blogspot.com blog that is a great recipe for diabetics. It is for Apple Chicken Meatballs. Click on the link above and check it out. When you get to the blog type Apple Chicken Meatballs in the upper left hand corner search box. That should bring up the recipe for you.
We diabetics have to watch it when it comes to potatoes. Since potatoes are one of my favorite foods I am always looking for ways I can enjoy them without spiking my blood sugar levels. This recipe has 8 grams protein to 24 grams of carbs per serving. That barely meets the recommended carb to protein ratio but that is good enough for me!
1 carton (16-oz) fat-free sour cream
1 can reduced-fat condensed cream of chicken soup
1/4 tsp garlic powder
2 tsp hot sauce
3/4 cup thinly sliced green onions
1 1/2 cups shredded reduced-fat cheese of your choice (I prefer Mexican Blend)
4 slices bacon, cooked crisp, drained, crumbled
1 bag (32-oz) frozen Southern-style hash brown potatoes, thawed
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking dish or pan and set aside.
Combine the sour cream, soup, garlic powder, and hot sauce in a very large mixing bowl. When combined, add the onions, cheese, bacon, and potatoes. Transfer mixture to the prepared baking dish.
Bake at 350 degrees for approximately 1 hour until casserole is bubbly and heated through.
In a small skillet heat the oil over medium heat; add seeds, cooking a few seconds until they stop popping. Add the onion, garlic, and ginger; cook a couple of minutes until the onion is translucent.
Add the tomatoes, chili, coriander, and salt. Cook the mixture 3 to 4 minutes until the tomatoes are soft. Stir in the Splenda.
Allow mixture to cool for 10 minutes.
Pour the mixture into blender container and blend just until of uniform consistency but of a coarse texture.
This chutney may be served immediately or kept refrigerated for up to 1 week.
Note: The basis of this recipe is from an old Diabetic Cooking book.
1 cup white whole-wheat self-rising flour 1 cup plain Greek yogurt
Mix together in a bowl until a ball forms. Remove to a lightly floured surface and knead about 5 minutes or so until elastic. Shape onto a pizza pan, add toppings and bake at 425 degrees until browned.
1 cup creamy peanut butter
1 cup Splenda
1/4 cup egg substitute*
1 tsp vanilla
Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick cooking oil spray. (Personally, I prefer to line baking sheets with parchment paper.)
In mixing bowl combine all 4 ingredients until well blended.
Drop by teaspoon onto the prepared cookie sheets.
Dip a fork into some Splenda and make criss-cross marks on cookies.
Bake at 350 degrees for 12 minutes. Allow to cool completely before storing in an airtight container.
*May use 1 egg. (That is my note, not from diabetic connect.)
Serve with a green salad that has beans, real bacon bits, and chopped boiled eggs as toppings and a sugar-free salad dressing for a healthy meal.
2 (12 oz) cans fat-free evaporated milk 1 (1 oz) pkg. dry Ranch dressing mix 3 cups cubed, cooked, chicken 1/8 tsp pepper 1 (12-oz) whole-wheat or low carb lasagna noodles, cooked (important not to use reg pasta) 1 1/2 to 2 cups cheddar cheese, grated 1 1/2 to 2 cups mozzarella cheese, grated Preheat oven to 350 degrees. Spray a 9×13-inch baking pan or dish with nonstick cooking spray; set aside. Cook the chicken and noodles first at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk and Ranch dressing in a 3-quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes, stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in prepared 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Note: I got the basics of this recipe from Penny Smart. I made changes to make it more diabetic friendly.
1/4 cup unsweetened applesauce
1/4 cup egg substitute (or 1 egg)
1 1/2 cups low-fat buttermilk
3 tbsp canola or olive oil
2 tsp vanilla extract
dash of salt
1/4 cup instant low-fat milk powder
3/4 cup Splenda (or Stevia) Granulated
1 cup wheat bran, divided
1 1/2 cup white whole-wheat flour 1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tbsp flaxseeds
2 tbsp raisins, optional
Preheat oven to 350 degrees.
Line 12 muffin cups with paper baking liners.
In a large mixing bowl blend the applesauce, egg substitute, buttermilk, oil, vanilla, salt, milk, and Splenda together using a wire whisk.
Reserve 2 tablespoons of the wheat bran and set aside. Add remaining wheat bran, flours, baking soda, and cinnamon to the applesauce mixture; stir well to blend. Mix in the flaxseeds and raisins, if using.
Fill each of the muffin cups 2/3s full of batter. Sprinkle the reserved wheat bran over the tops of the muffin batter.
Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.
I am so excited about my latest bloodwork. I had bloodwork done Friday and saw the doctor today. My A1C number was 6.1 It has been 6.1 since I have been seeing this doctor last May. He told me that was very good. I was especially pleased since this test was done over the months of November and December and all the holiday goodies. Since I started out my diabetic diagnosis 6 years ago with a B/S reading of 500, I am sharing this information with you to let you know that eating correctly can help you control diabetes. I am on 2 Janumet tablets a day and I do the rest with my diet. I do eat sweets but have learned how to work them into my diet. Birthday-type cakes are my favorite food. I am pleased to say I have not given them up. I have a piece of cake at every birthday celebration but I always eat it with a tablespoon of peanut butter. Works everytime. I also watch what I eat for the meal before and after the cake.
Note: I recommend that diabetics always use brown rice. Do not even keep white rice in your house.
nonstick canola cooking spray
4 cups fat-free milk
3/4 cup regular brown rice
1/4 cup Splenda granulated
dash of salt
Ground cinnamon for garnish
1/2 cup chopped almonds, toasted, for garnish
Preheat oven to 350 degrees.
Lightly spray a 2-quart baking dish with nonstick cooking spray.
In the baking dish, combine the milk, uncooked rice, sugar, and salt. Cover and bake at 350 degrees for 2 hours or until the rice is very tender, stirring occasionally. The liquid will not be totally absorbed. Remove from the oven and let stand, covered, for half an hour; mixture will thicken during this time.
Serve warm by placing in small dessert bowls; sprinkle each serving with a generous sprinkle of cinnamon and top with some almonds. Be very generous with the cinnamon as it is a blood sugar stabilizer. In fact, I add 1/4 teaspoon to 1/2 teaspoon to the mixture before baking.
As an example, the above nutritional label shows a total of 26 carbs. That would be almost 2 carb servings. I have no idea what this label is for but a serving is only 1/2 cup. If you eat a cup of said item, that is almost the 4 carb servings per meal.
This is not an endorsement of this brand. There are many brands of wheat germ.
Yield: 12 servings
*May use 1 egg. (That is my note, not from diabetic connect.)
