3/4 cup low-fat chicken broth
1 lb carrots, cut into 2-inch strips
1 cup sliced celery
2 tbsp sliced green onion
2 tbsp Splenda Granulated (or equal amount of your choice of sweetener)
3/4 tsp dried dill
1 can (8-oz) sliced water chestnuts, drained
1 tbsp chopped fresh parsley or 1 tsp dried parsley flakes
1 sprig fresh dill for garnish, if desired
Bring the broth to a boil in a large saucepan.
Add the carrots, celery, onion, Splenda, dill, and water chestnuts to the boiling broth; cover and reduce heat to medium. Cook for 10 to 15 minutes, stirring occasionally) or until the carrots are crisp-tender. Drain and sprinkle the parsley over all.
Garnish with a sprig of fresh dill, if desired.
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.