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, March 3, 2014

GRILLED CHICKEN PASTA SALAD

Note: This recipe contains honey. If you are having a serious problem with your blood sugar please take that into consideration.

1 1/2 cups (low-sugar or sugar-free) Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 tsp dried oregano
1 tsp dried basil
1/2 tsp freshly ground black pepper
1 1/2 lbs boneless skinless chicken breast halves
1 pkg (12-oz) whole-grain fettuccine noodles
1 1/2 cups fresh broccoli florets
3 medium carrots, sliced into thin coins
2 celery ribs, sliced thin
1 cup chopped green bell pepper
2 cans (2.25-oz each) sliced ripe olives, drained

In a large resealable plastic bag or shallow glass container, combine the salad dressing, vinegar, honey,oregano, basil, and pepper.

Cut each chicken piece into four strips and add to the dressing mixture. Seal or cover and refrigerate for 2 to 3 hours to marinate.

Drain and discard marinade; grill chicken over medium heat 4 to 5 minutes per side or until juices run clear.

Meanwhile, cook fettuccine according to the package directions; drain and cool. Cut into bite-size pieces and set aside.

In a large bowl, combine the vegetables, olives, and fettuccine; pour dressing (below) over the salad and toss to coat. Top with the chicken.

DRESSING:
1 1/2 cups (low-sugar or sugar free) Italian salad dressing
1 tsp garlic salt
1 tsp dried oregano
1 tsp Italian seasoning

Combine ingredients in a jar with a tight-fitting lid and shake well.

Serves 6.