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.

Monday, September 30, 2013

CHOCOLATE FROSTING

As I saw somewhere, "Because even diabetics have birthdays"!  I just got this recipe this morning from Diabetic Connect so I have not tried it yet.

DISAPPEARING FROSTING

By Avera
Tastes so good that it’ll be gone before you know it!
DISAPPEARING FROSTING
Ingredients
  • 1 oz unsweetened chocolate
  • 8 oz cream cheese
  • 2 tbsp splenda
Directions
  1. Whip cream cheese to a soft consistency. Melt chocolate; add whipped cream cheese and sweetener to taste.
    Makes 8 servings
    Per serving: 
    117 calories, 2g carbs, 3g protein

Sunday, September 29, 2013

DILLY POT ROAST

3 lb beef roast, trimmed of fat
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 tsp dried dillweed, divided
3/4 cup water, divided
1 tbsp vinegar
3 tbsp white whole-wheat flour
1 cup fat-free sour cream

Sprinkle the beef on both sides with the salt, pepper, and half the dillweed; Place in the slow cooker or crock pot.  Add 1/4 cup of the water and the vinegar to the cooker.

Place lid on cooker and cook on low for 7 to 9 hours or until the beef is tender.

Remove the meat from the cooker and turn cooker to high.

Dissolve the flour in the remaining 1/2 cup of water, stirring until smooth; whisk into the drippings in the cooker.  Replace lid and cook on high 5 minutes.

Stir the sour cream into the mixture in the cooker; replace lid and cook on high for another 5 minutes.

Slice the meat and serve with the sour cream sauce over the top.

Wednesday, September 25, 2013

HUNGARIAN BEEF GOULASH

  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 2 teaspoons caraway seeds
  • 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 large or 2 medium onions, chopped
  • 1 small red bell pepper, chopped
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can reduced-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons chopped fresh parsley
    Hot cooked egg noodles for serving

    1. Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
    2. 8 servings, about 1 cup each
    3. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
    4. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
    5. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
      Serve over the noodles.
      Per serving:
      • Calories - 177
      • Carbohydrates - 7g
      • Fat - 5g
      • Protein - 25g
      • Sodium - 340mg                   This is an EatingWell recipe.

FLAVORFUL SAUSAGE BALLS

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

In a bowl, combine the sausage and egg.  Sprinkle with the bread crumbs and mix together well.

Shape mixture into 1-inch balls.

In a large skillet brown the sausage balls; drain.

Combine the ketchup, Splenda, vinegar, and soy sauce; pour over the meatballs.

Simmer for 10 minutes or until the meat is cooked through.


Yield: Approximately 30 meatballs.

Tuesday, September 24, 2013

EASY PUMPKIN MUFFINS

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.

Monday, September 23, 2013

ASIAN-INSPIRED SHRIMP STIR-FRY

1 tbsp dark sesame oil
1/2 cup thinly sliced celery
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 tsp ground ginger
1 tsp soy sauce
1 tsp lemon juice
1/8 tsp Splenda Granulated
1 lb medium raw shrimp that are peeled and deveined

Heat the oil in a large nonstick skillet or wok over medium heat.

Add the celery, bell pepper, onion, and ginger to skillet/wok and cook, stirring, for 5 to 7 minutes.

Add the soy sauce, lemon juice, and Splenda to skillet/wok and continue to cook, stirring, for another minute.

Add the shrimp and cook approximately 3 minutes until shrimp are pink and opaque.


Yield: 4 servings
Per serving: 213 calories, 9 g (2 sat) fat, 28 g protein, 3 g carbs
Dietary Exchanges: 3 1/2 meat, 1 vegetable
Note: This recipe is from a diabetic book back when I was diagnosed as a diabetic.

Thursday, September 19, 2013

PESTO PASTA WITH SCALLOPS

1 pkg (8-oz) whole-wheat rotini
5 1/2 tsps olive oil, divided
20 asparagus, cut into 2" pieces
2 cups cherry tomatoes, halved
1/2 tsp pepper, divided
3/4 lb large sea scallops
1 tbsp lemon juice
1 garlic clove, crushed
1/4 tsp salt
6 tbsps prepared pesto
3 tbsp fat-free sour cream
Pinch of red pepper flakes, optional
Fresh basil for garnish, optional

Prepare rotini cooking according to directions omitting fat and salt; set aside and keep warm.

Meanwhile, heat 1 1/2 teaspoons of the oil in a medium skillet over medium heat.  Cook the asparagus for 5 minutes, stirring occasionally.  Toss in the tomatoes; turn heat to low.  Sprinkle with 1/4 tsp of the black pepper, cover and continue cooking 5 more minutes; stir occasionally to prevent sticking.  Add the mixture to the pasta and keep warm.

Toss the scallops with 1 teaspoon of the olive oil, the lemon juice, garlic, and half the pepper in a large bowl. Toss, do not marinate!

In the same skillet, heat remaining oil over medium-high heat; add scallops and sprinkle with the salt.  Cook approximately 3 minutes per side until opaque.

Combine the pesto and sour cream in a small bowl; add to the vegetable/pasta mixture; mix well.  Add the red pepper flakes if using.  Arrange the scallops on top of the pasta mixture and garnish with the fresh basil, if desired.

Yield: 6 servings
Per serving: 314 calories, 11 g fat (1 g saturated) 37 g carbs, 17 g protein
Dietary Exchanges: 2 fat, 1 meat, 2 starch, 1 vegetable

Note: This recipe is from an old diabetic cooking magazine.

Wednesday, September 18, 2013

SOUTHWESTERN CHICKEN TORTILLA STACK

1 can (30-oz) fat-free refried beans
2/3 cup cooked shredded chicken
1/2 cup low-fat sour cream
1 can (4-oz) chopped green chilies, drained
1/2 tsp ground cumin
3 (10-inch) whole-grain flour tortillas
1 cup shredded low-fat Mexican-blend cheese
Your favorite salsa for serving, if desired.

Preheat oven to 425 degrees.
Spray a 10-inch round casserole dish with olive oil cooking spray; set aside.

Combine the beans, chicken, sour cream, chilies, and cumin; set aside.

Place 1 tortilla in the bottom of the prepared casserole dish.  Top the tortilla with half the bean/chicken mixture and 1/3 of the cheese.  Repeat the layers.  Add the last tortilla and sprinkle with the remaining cheese.  Cover dish.

Bake at 425 degrees for 20 minutes or until heated through.  Cut into 4 to 6 wedges for serving.  Serve with salsa, if desired.

Tuesday, September 17, 2013

CHOPPED PEAR PIE WITH CRUMB TOPPING

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 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.


Wednesday, September 11, 2013

LIGHT VEGETABLE FRIED RICE

1 egg, beaten
1 cup sugar snap peas, trimmed and cut into 1/2-inch pieces
1/2 cup thinly sliced celery
1/4 cup diced red bell pepper
3 tbsps thinly sliced green onion
2 cups cooked brown rice
1/8 tsp salt
1/8 tsp pepper
1/4 cup fat-free chicken broth
2 tbsps finely chopped fresh cilantro

Coat a large skillet or wok with nonstick cooking spray; heat over medium heat.

Add the egg to the skillet and stir to scramble.  When completely cooked, remove to a plate.

Coat the skillet again with the cooking spray.  Add the peas, celery, bell pepper, and green onion; cook, stirring occasionally approximately 4 minutes until crisp tender.  Add the rice, salt, pepper, and broth; cook, stirring occasionally, about a minute and a half until heated through.

Add the cilantro and mix together.


Yield: 4 servings
Per serving: 148 calories, 5g protein, 26 g carbs (Eat as a side to a protein item.)


Tuesday, September 10, 2013

BAKED CATFISH WITH SALSA

3/4 lb catfish fillet
1/2 tsp Italian Seasoning
2 1/2 tbsps fresh bread crumbs
2 tsps butter, melted
1/2 cup peach or mango salsa
3 tbsps coarsely chopped peeled cucumber

Rinse fish and pat dry with paper towels.

Preheat oven to 425 degrees.
Coat a shallow baking pan with nonstick cooking spray.

Place the fish in the pan and sprinkle with the seasoning and bread crumbs; drizzle the butter over all.  Bake 20 minutes or until the fish begins to flake.

While the fish bakes, combine the salsa with the cucumber.  Serve the salsa with the fish.

Yield: 4 servings
Per serving: 164 calories,  7g carbs, 14g protein
Dietary Exchanges: 1/2 fat, 1/2 fruit, 2 meat

This is my variation on a recipe I got a few years ago from a Diabetic Cooking magazine.

Monday, September 9, 2013

FRUITY WHIP DESSERT

1 pkg (4-serving size) sugar-free gelatin - your choice of citrus flavor
1 cup boiling water
1/2 cup cold water
2 tbsps lemon juice
1 pkg (4-serving size) sugar-free French vanilla-flavor instant pudding mix
2 cups cold fat-free milk

Dissolve the gelatin in the boiling water, stirring until gelatin is completely dissolved; stir in the cold water and lemon juice; set aside.

In mixer bowl, combine the pudding mix and milk; beat at low speed until well blended, approximately 2 to 3 minutes.

Set the bowl of gelatin inside a large bowl of ice water; stir until slightly thickened; whip with electric mixer until thick and fluffy, doubling in volume.

Gently blend the pudding into the whipped gelatin.  Pour into serving bowl or into 6 individual serving dishes but do not try to mold.

Chill until set.

To serve garnish with a dollop of whipped cream, if desired.

Note: This picture is not a brand endorsement.  This recipe will work fine with whatever brand of gelatin and/or pudding you choose.

Saturday, September 7, 2013

THAI CURRY STIR-FRY

1/2 cup chicken broth
2 tsps cornstarch
2 tsp soy sauce
1 1/2 tsps curry powder
dash of red pepper flakes
3 green onions, sliced
2 garlic cloves, minced
2 cups fresh broccoli florets
2/3 cup sliced carrots
1 1/2 tsps olive or canola oil
6-oz boneless skinless chicken, cut into bite-size pieces
2/3 cup hot cooked brown rice, cooked without salt (there is enough salt in the broth and soy sauce)

In a medium bowl stir the broth, cornstarch, soy sauce, curry powder and red pepper flakes together; set aside.

Spray a large skillet or a wok with nonstick cooking spray and heat over medium-high heat.  Add the green onions and garlic to skillet; stir fry 1 minute.  Remove from the wok.

Add the broccoli and carrots to the wok and stir-fry 2 to 3 minutes until crisp tender; remove from wok.

Heat the oil in the wok and add the chicken pieces; stir-fry about 3 minutes or until cooked through.

Stir the broth mixture you had set aside; add to the chicken in the wok.  Cook and stir until the sauce comes to a boil and thickens slightly.  Return the vegetables to the wok and cook, stirring, until heated through. Serve over the hot rice.

Yield: 2 servings

Note: Proteins and carbs are both around 27-28 grams.

Note: I adapted this recipe from a diabetic booklet I got after being diagnosed.

Friday, September 6, 2013

CHOCOLATE HAZELNUT MOUSSE

1 pkg (4-serving size) chocolate sugar-free pudding mix
2 cups fat-free milk
1/2 cup chocolate hazelnut spread
1 1/2 cups frozen whipped topping, thawed
Additional frozen whipped topping, thawed for garnish
4 fresh strawberries, halved, for garnish

Prepare the pudding using the fat-free milk according to the package directions.  Whisk in the hazelnut spread and refrigerate 15 minutes.

Fold the whipped topping into the pudding mixture and spoon into 8 small dessert dishes.  Cover and refrigerate until ready to serve.

Before serving top each dish with a dollop of the whipped topping and garnish with a strawberry half.


Wednesday, September 4, 2013

STIR-FRIED BEEF AND SPINACH

This is a great recipe for diabetics.  This recipe makes 2 servings.  Per serving: 196 calories, 6g carbs, 28g protein, 8g dietary fiber, 7g total fat (2g saturated).


1 pkg (6-oz) fresh spinach, stemmed and torn
1/8 tsp salt
1/2 lb boneless beef top sirloin steak, sliced thin
1/4 cup stir-fry sauce
1 tsp Splenda granular (nutritional info above figured with sugar - Splenda will lower carb count
1/2 tsp curry powder
1/4 tsp ground ginger

Coat a large nonstick skillet or wok with nonstick cooking spray and heat over high heat.  Add the spinach and stir-fry 1 minute or until limp.  Remove skillet from heat and remove spinach to a platter, lightly sprinkle with salt (if desired) and keep warm.

Using a paper towel, wipe out the skillet.  Coat again with nonstick cooking spray and heat over high heat.  Add the beef and stir-fry for 2 to 3 minutes until barely pink.  

Add the sauce, Splenda, curry, and ginger to the beef and cook, stirring, 1 to 2 minutes until the sauce thickens.

To serve, spoon the beef over the spinach.

Monday, September 2, 2013

SWEET AND SOUR SHRIMP STIR-FRY

1 tbsp dark sesame oil
1/2 cup thinly sliced celery
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 tsp ground ginger
1 tsp soy sauce
1 tsp lemon juice
1/8 tsp Splenda granulated
1 lb medium raw shrimp, peeled & deveined

Heat the oil in a large nonstick skillet or wok over medium heat. Add the celery,  bell pepper, onion, and ginger; cook and stir 5 to 7 minutes.

Add the soy sauce, lemon juice, and Splenda; cook, stirring for 1 minute.  Add the shrimp and cook another 3 minutes or until the shrimp are pink and opaque.


Yield: 4 servings.
Per serving: 213 calories, 9g fat (2g sat), 28g pro, 3g carbs, 208 mg cholesterol, 663 mg sodium

Note: This is a recipe from an old diabetic booklet.