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.

Saturday, June 29, 2013

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.



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.


Friday, June 28, 2013

TOMATO CHUTNEY

1 tbsp canola oil
1/2 tsp cumin seeds
1/2 medium onion, chopped fine
2 garlic cloves, minced
2 tsp grated ginger
2 cups tomatoes, seeded, chopped
1 green chili, seeded & chopped, optional
1 tsp ground coriander
1 tsp salt
2 tsp Splenda Granulated

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.

Thursday, June 27, 2013

SMASHED SWEET POTATOES

3 cups cubed and peeled sweet potatoes
4 tbsp warmed fat-free milk
2 tbsp sugar-free maple syrup
2 tsp butter, softened
salt to taste
dash of ground nutmeg
freshly ground black pepper to taste

Place the potatoes in a large saucepan and cover completely with water.  Cover pan and bring to a boil; reduce heat and cook on low for 15 minutes or so until potatoes are tender.  Drain well.

Return potatoes to the pan and add the milk, syrup, butter, and spices.  Using a potato masher, smash the potatoes.  Add more milk and syrup, if needed.


Yield: 4 servings

OATMEAL RAISIN COOKIES

1/2 cup garbanzo bean flour*
1 cup white whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1 cup butter, softened
1 cup Splenda Granulated
2 large eggs
1 tbsp molasses
1 1/2 tsp vanilla extract
3 cups raw old-fashioned oats
1 cup raisins

Preheat oven to 350 degrees.

In a bowl combine the flour, soda, and cinnamon together; set aside.

In a large mixer bowl, beat the butter and Splenda at medium speed until creamy and fluffy.  Add the eggs, molasses, and vanilla extract, beating until blended.  With mixer at low speed, gradually add in the flour mixture while beating at low speed until blended.

Using a large silicone spatula or wooden spoon, stir in the oats and raisins.

Drop the dough by tablespoonfuls onto the prepared baking sheets.

Bake cookies at 350 degrees for 10 to 12 minutes or until lightly browned.  Cool just slightly on the baking sheets then remove to wire racks to cool completely.

* May substitute an additional 1/2 cup of the white whole-wheat flour but garbanzo bean flour is very good for diabetics.

Note: The molasses contains natural sugar but the amount used is so small per cookie to not matter for most diabetics. The raisins also contain natural sugar. This is a healthy diabetic cookie not a sugar-free cookie.


Yield: 3 dozen cookies

Wednesday, June 26, 2013

EASY HEALTHY PIZZA DOUGH

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.



DIABETIC CONNECT'S PEANUT BUTTER COOKIE RECIPE

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.

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.)

Thursday, June 20, 2013

ALMOND CHEESECAKE BARS

Crust:
1 1/4 cups sugar-free vanilla wafer crumbs
1/4 cup Splenda granulated
1/3 cup salt-free butter, melted
1/4 cup toasted almonds, ground fine

Preheat oven to 350 degrees.

In a mixing bowl combine all the above ingredients together then press onto the bottom of an 8-inch square baking pan.

Bake crust 10 to 12 minutes or until firm.

Filling:
12 ounces reduced-fat cream cheese
1/2 cup Splenda granulated
2 large eggs
1/4 cup reduced fat sour cream or plain yogurt
2 1/2 tsp vanilla extract
1 tsp almond extract
1/4 cup toasted, sliced almonds for topping

In a mixer bowl combine the cream cheese and Splenda together, beating until smooth.  Add the eggs, one at a time, scraping sides of bowl and mixing well after each egg.  Add the sour cream (or yogurt), vanilla extract, and almond extract; mix well.  Pour filling over the prepared crust.

Bake at 350 degrees until firm, approximately 40 to 45 minutes.

Top with the toasted almonds.

Wednesday, June 19, 2013

OVEN ROASTED CAULIFLOWER

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.


from the kitchen of One Perfect Bite inspired by Emeril LaGasse

Tuesday, June 18, 2013

MINI CINNAMON-COFFEE CHEESECAKES

12 sugar-free ginger snaps
2 tbsp instant coffee granules
1 tbsp water
1/2 cup Splenda Granulated
1 brick (8-oz) light cream cheese
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups sugar-free frozen whipped topping, thawed
1 cup fresh raspberries

Line 12 muffin cups with paper liners and place 1 ginger snap in each liner; set aside.

Mix the coffee granules with the water until granules are completely dissolved. Add the Splenda, cream cheese, vanilla extract, and cinnamon; beat with a wire whisk until well blended.  Gently stir in the thawed whipped topping.

Evenly place the cream cheese mixture over the cookies on the muffin cups.  Top each with 3 or 4 of the fresh raspberries.  Cover and freeze overnight.


To serve remove from the freezer approximately 10 minutes before serving time.

ASPARAGUS WITH PARMESAN CHEESE

nonstick cooking spray
3 cups diagonally sliced (2-inch slices) asparagus
2 tbsp grated Parmesan cheese
1/4 tsp salt
dash of black pepper

Coat a large skillet with the nonstick cooking spray over medium-high heat.

Add the asparagus to the skillet, cover and cook for 8 minutes or until tender and lightly browned.

Remove asparagus from the heat and sprinkle with the Parmesan cheese, salt and pepper.  Toss to combine.

Yield: Serves 4

Per serving: 31 calories, Fat 1 g, Carbs 4 g, Protein 3 g, Sodium 161 mg

Note: This recipe is basically from an old Diabetic Cooking Booklet.

Monday, June 17, 2013

CHEESY CHICKEN LASAGNA

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 evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 Cups cubed, cooked, chicken
1/8 tsp pepper
1 (12-
oz) whole-wheat 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 (don’t use fat-free version) 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.

Saturday, June 15, 2013

FOIL ROASTED CABBAGE

I saw this recipe on facebook.  Since cabbage is one of my favorite vegetables I wanted to try it.  It is a good healthy way to make a side dish!

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill,) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..

Then cut the halves in half again……to make quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Wrap each wedge and bake for 20-30 minutes.

I say 20-30 because they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage.



The wedges reheat wonderful in the oven or the microwave! 

Friday, June 14, 2013

SPLIT PEA HUMMUS

1 cup dried green split peas
1 garlic clove
3 cups water
1/2 tsp salt, divided
1/4 cup olive oil
1 tbsp lemon juice
1/4 tsp ground cumin

Sort peas and rinse.

Bring the water and garlic to boil in a medium saucepan; add the peas.  Return the water to boiling, add lid, reduce heat and simmer 25 minutes.

Stir in the half the salt and continue to cook another 15 minutes or so until tender; drain.

In a food processor, combine the cooked peas, olive oil, lemon juice, cumin, and remaining half of the salt; pulse 5 or 6 times until smooth.  Stop to scrape down the sides as necessary.


Serve at room temperature with fresh vegetables, whole-grain crackers, or pita chips.




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.

Tuesday, June 11, 2013

CARROTS WITH CURRY

2 tsp butter
2 tsp Splenda Brown Sugar Blend
3/4 tsp curry powder
1/4 tsp ground cumin
1 lb carrots, scraped and sliced about 1/8" thick
1/4 tsp salt
dash of freshly ground black pepper
3/4 cup water
2 tbsp chopped fresh flat-leaf parsley

In a large nonstick skillet, over medium heat, melt the brown sugar blend with the butter, curry, and cumin; cook, stirring, for a minute.  Add the carrots, salt, pepper, and water.  Cover skillet and bring to a boil; reduce heat and simmer 7 to 8 minutes or until carrots are tender.

Remove lid from skillet and simmer briskly, stirring often, for about 5 minutes until the liquid is reduced to a couple of tablespoonsful.  Sprinkle with the parsley.


Yield: 4 servings

Note: I suggest serving this as a side dish to a lean protein item.

Sunday, June 9, 2013

NO DOUGH PIZZA

I am not so sure about this recipe as it is mostly dairy which might be a little too much for diabetics.  However, I am posting this that I got from a friend.  I am neither recommending nor not recommending this.
"This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!"

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.




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Saturday, June 8, 2013

ORANGE PORK CHOPS

4 (5-oz) pork chops
1 tbsp Worcestershire sauce
1 orange, halved
1 tsp Italian seasoning
1/8 tsp black pepper
1/4 tsp seasoning salt
1 tsp olive oil
1 tsp butter
1/2 tbsp finely chopped chives for garnish, optional

Squeeze the orange juice into a shallow dish; add Worcestershire sauce and stir to blend.  Add the pork chops to the mixture, turn to coat both sides, cover and refrigerate for 30 minutes up to 2 hours.

Remove the chops from the marinade to a plate and sprinkle with the Italian seasoning, pepper, and salt.

Heat the oil in a large skillet over medium-high heat until hot; add butter.  When butter has melted, add the chops and cook on each side about 5 minutes or until cooked through.


Sprinkle with the chives before serving, if desired.

Monday, June 3, 2013

BLUEBERRY TART WITH WALNUT CRUST*

*I got the original idea for this tart from a diabetic recipe website (I believe it was EatingWell).  I have made some changes that I think make it healthier.  Walnuts and blueberries are two of the healthiest foods and are especially good for diabetics.  So make this dessert one you turn to often.

CRUST:
1/2 cup lightly toasted walnuts
1 cup Graham cracker crumbs
1 large egg white
1 tbsp unsalted butter, melted
1 tbsp coconut oil
pinch of salt, optional

Preheat oven to 325 degrees.

Coarsely chop the walnuts in a food processor; add Graham cracker crumbs and process until the mixture is fine crumbs.

In a medium bowl, whisk the egg white until frothy; add crumb mixture, butter, coconut oil, and salt - if using.  Toss the mixture to combine well.  Press onto the bottom and 1/2-inch up the sides of a 9-inch tart pan that has a removable bottom.

Set tart pan on a cookie sheet and bake at 325 degrees for 8 minutes or until dry and slightly darkened around edges.  Remove from oven and allow to cool on a wire rack.

FILLING:
1 brick (8-oz) Neufchatel (low-fat) cream cheese, softened
1/2 cup low-fat sour cream
1/4 cup + 2 tbsp pure maple syrup**, divided
2 cups fresh blueberries

In a mixing bowl with mixer on low speed, beat the cream cheese, sour cream, and 1/4 cup of maple syrup until smooth.  Carefully spread the mixture into the cooled crust.  Place the blueberries over the filling and drizzle with the remaining two tablespoons of maple syrup (I omit this syrup).


Refrigerate at least an hour before serving.  Can be made 1 day ahead and refrigerated.

**If you have serious problems with your blood sugar, use sugar-free maple-flavored syrup