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.

Tuesday, January 28, 2014

PORK AND APPLE SUPPER

1 1/2 lbs boneless pork, cut into bite-size cubes
1 tbsp coconut or canola oil
4 cups water
1 tbsp chicken bouillon granules
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1 bay leaf
2 lbs small red potatoes, quartered
4 medium-size Granny Smith apples, peeled & cut into wedges
2 tbsp cornstarch
2 tbsp cold water

In a Dutch oven, heat the oil, add the pork and cook until browned.

Add the 4 cups water, bouillon granules, thyme, pepper, and bay leaf to the pork; bring to a boil.  Reduce the heat and simmer 1 1/2 to 2 hours until pork is starting to get tender.

Add the potatoes to the Dutch oven, cover and cook 15 minutes. Add the apples, replace cover and cook another 10 to 12 minutes or until crisp tender.  Discard bay leaf.

Combine the cornstarch and cold water together until smooth; stir into the Dutch oven.  Bring to a boil; cook, stirring, for a couple of minutes to thicken.


Note: This is a recipe I got from Taste of Home 12-15 years ago.

Monday, January 27, 2014

SOUTHWEST BARLEY STEW

1 cup chopped onion
1 cup chopped celery
1 large garlic clove, minced
3 tbsp vegetable oil
2 quarts beef or chicken broth
2 cans (14.5-oz each) diced tomatoes, undrained
1 cup medium pearl barley
1 cup lentils
1 can (4-oz) chopped green chilies
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp cayenne pepper

In a Dutch oven or soup pot, saute the onion, celery, and garlic in the oil until tender.  Add the remaining ingredients and bring mixture to a boil. Reduce the heat; cover and simmer for 1 hour or until the barley is tender. Stir occasionally during cooking.


Yield: Approximately 3 quarts

Note: This recipe is from the National Barley Food Council

Friday, January 24, 2014

DOUBLE CHOCOLATE FILLED STRAWBERRIES

45 large fresh strawberries
1/4 cup 1/3 Less Fat Cream Cheese, softened
1 cup cold fat-free milk, divided
1 pkg (1-oz) sugar-free white chocolate instant pudding mix
1 cup thawed sugar-free frozen whipped topping
1 tsp lemon zest
1 oz bittersweet chocolate

Stem the strawberries; make an X in the bottom of each berry. Spread each of the berries apart to create an opening in the center.

Whisk the cream cheese and 1/4 cup of the milk together in a medium bowl until blended.  Gradually whisk in the remaining milk; add the dry pudding mix and continue whisking another 2 minutes.  Stir in the whipped topping and lemon zest.  Spoon the mixture into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a small corner from bottom of bag. Pipe the mixture into the centers of the berries.

Melt the bittersweet chocolate as the package directs; drizzle over berries.


Tuesday, January 21, 2014

CHICKEN AND SPINACH SKILLET

4 (1 lb total) boneless skinless chicken breast halves
1 can (14.5-oz) diced tomatoes, drained
1/4 cup sun dried tomato vinaigrette dressing
2 tsp olive or canola oil
8 cups baby spinach leaves
2 cups hot cooked long-grain brown rice

Pound each chicken breast down to a 1/4-inch thickness.

Combine the tomatoes and 3 tablespoons of the vinaigrette dressing.

Heat the oil in a large nonstick skillet over medium-high heat; add chicken and cook 3 minutes per side, or until done. Drizzle the remaining dressing over the chicken during the last minute of cooking. Transfer chicken to a warm platter and keep warm.

Add the tomato mixture to the skillet and bring just to a boil, stirring often. Add the spinach and cook on medium heat just until it starts to wilt. Stir constantly during cooking.

To serve, spoon the spinach mixture over the chicken and serve with the rice.




Monday, January 20, 2014

PUMPKIN PECAN CRUNCH BARS

  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 3 eggs
  • 1 cup Splenda Granulated
  • 1/3 cup firmly packed Splenda Brown Sugar Blend
  • 6 teaspoons pumpkin pie spice, divided
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 package (18 1/4 ounces) sugar-free yellow cake mix
  • 1 cup chopped pecans
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup canola or coconut oil
  • Whipped cream for garnish (optional)
  • Spiced Pecans for garnish (optional)

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick baking spray and set aside.

In a large bowl, mix the pumpkin, milk, eggs, both Splenda products, 5 teaspoons of the pumpkin pie spice, vanilla extract, and salt until well blended. (I prefer doing this with a wire whisk.) Pour mixture into the prepared baking pan.

In a medium bowl, using a wire whisk, mix the cake mix with the remaining pie spice mix; sprinkle evenly over the pumpkin mixture in the pan.  Sprinkle the chopped pecans over all.

Melt the butter and mix with the oil; drizzle over the pecans.

Bake at 350 degrees for 50 minutes or until golden brown.

Garnish with whipped cream and/or spiced pecans, if desired.


Note: This is my diabetic version of a McCormick® recipe I got from my grocery store.


Saturday, January 18, 2014

ORANGE CREAM POKE CAKE

1 box sugar-free yellow cake mix
3 large eggs
1 cup water
1/2 cup canola oil
1 cup boiling water
1 pkg (4-serving size) sugar-free orange gelatin
1 cup cold water

Preheat oven to 350 degrees.
Lightly grease the bottom only of a 9 x 13-inch baking pan. Lightly dust with flour, shaking out excess; set aside.

In large mixer bowl, combine the cake mix, eggs, water, and canola oil on low until blended, about 30 seconds. Beat on medium speed for 2 minutes, scraping down sides. Pour batter into the prepared pan.

Bake at 350 degrees for approximately 30 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and set pan on a wire rack. Allow to cool completely. This will take about an hour.

Poke the cake all over with a fork or wooden skewer.

Pour the gelatin mix into a bowl and add the boiling water. Stir to dissolve gelatin; stir in the cold water. Pour the mixture over all the cake. Take a knife around the edges of the cake to loosen sides from the pan. Refrigerate cake for 2 hours.

FROSTING:
1 box (4-serving size) sugar-free vanilla instant pudding mix
1 box (4-serving size) sugar-free orange gelatin
1 cup low-fat milk
2 tbsp orange juice
1 carton (8-oz) frozen sugar-free whipped topping, thawed

In a large bowl, stir together the pudding mix, gelatin mix, milk, and orange juice until smooth; gently fold in the whipped topping until blended. Spread frosting over top of the cake and cut into squares. Garnish squares with additional whipped topping and thin orange slices, if desired.

Keep cake stored in the refrigerator.

Cut into 20 squares for serving. Remember this is a dessert. One serving per sitting for diabetics.




Friday, January 17, 2014

LAYERED LEMON PIE

1 diabetic crumb pie crust (recipe below)
1/3 cup sugar-free strawberry or raspberry jam
4-oz reduced fat cream cheese, softened
1 tbsp Splenda granulated
1 carton (8-oz) sugar-free or low-fat frozen whipped topping, thawed
1 1/2 cups low-fat milk
2 pkg (4-serving size) sugar-free instant lemon pudding mix
Additional whipped topping for garnish, if desired

Spread the jam in the bottom of the prepared pie crust (heat a few seconds in the microwave if necessary for easier spreading); set aside.

In a bowl, with a wire whisk, mix the cream cheese with the sugar until smooth.  Gently fold in half the whipped topping. Gently spread the mixture over the jam layer.

Pour the milk into a large bowl. Add the pudding mixes and beat with a wire whisk for a minute or so until blended. Gently fold in the remaining half of the whipped topping.  Gently spread over the cream cheese layer.

Refrigerate the pie for 4 hours or until set.

Garnish with additional whipped topping before serving, if desired.


GRAHAM CRACKER PIE CRUST FOR DIABETICS
1 1/4 cups graham cracker crumbs
3 tbsp Splenda granulated
6 tbsp butter, melted

Combine crumbs and sugar in a medium bowl.  Stir in the melted butter until well blended.  Press mixture onto the bottom and sides of a 9-inch pie plate.  Chill 1 hour before filling with your favorite pie filling.

Thursday, January 16, 2014

HAM AND CHEDDAR MUFFINS

3 tbsp butter
1 medium-size sweet onion, chopped fine
1 1/2 cups low-fat baking mix (ie Bisquick, etc)
2 cups (8-oz) low-fat shredded Cheddar cheese, divided
1/2 cup fat-free milk
1 large egg
1 cup finely chopped cooked ham*

In a skillet over medium-high heat, melt the butter; add onion and saute until tender. Set aside.

In a large bowl, combine the baking mix and 1 cup of the cheese; make a well in the center.

In a small bowl mix the milk and egg, blending well.  Add the milk/egg mixture to the well of the baking mix mixture; stir until moistened.  Stir in the onion and the ham.

Spoon mixture evenly into the prepared muffin cups, filling each about 2/3s full.

Sprinkle the remaining cup of cheese evenly over the muffins.

Bake at 425 degrees for approximately 18 minutes or until golden brown.  Allow to cool a couple of minutes before removing from the pans.


*May substitute 1 cup of bulk sausage that has been cooked and crumbled, if you prefer.

Wednesday, January 15, 2014

BLACK-EYED PEAS SOUTHERN-STYLE

1 pkg (1 lb) dried black-eyed peas
water
3 cups low-sodium chicken broth
2 cups water
1 lb smoked ham hocks
1 large yellow onion, chopped
1 celery rib, chopped
2 medium-sized carrots, diced
1 small jalapeno pepper, seeded & diced
1 tsp salt
1 tsp freshly ground black pepper

Put the peas in a Dutch oven and add water to two-inches above the peas.  Bring to a boil and boil 1 minute. Cover and remove from the heat. Let stand 1 hour; drain and set aside.

In a Dutch oven bring the broth, 2 cups water, and ham hocks to a boil over medium-high heat. Cover, reduce heat and cook for 1 hour.

Add the peas, onion, celery, carrots, jalapeno, salt and pepper to the broth.  Cover the mixture and cook 45 minutes to 1 hour until the peas are tender.  Stir occasionally during cooking.

Yield: 6 to 8 servings.


Monday, January 13, 2014

TASTY LAYERED SALAD

4 cups loosely packed torn romaine lettuce
1 cup sliced radishes
2 cups frozen peas, thawed
1 cup red bell pepper, diced
5 hard-boiled eggs, quartered
4 green onions, chopped
1 cup shredded cheddar cheese
6 slices lean bacon, cooked, drained on paper towels, crumbled
1/2 cup low-fat mayonnaise
1/2 cup fat-free sour cream
1 tbsp Splenda granulated

Place the lettuce in a large clear glass bowl; layer with the next 7 ingredients in the order listed above.

In a small bowl, mix the mayonnaise, sour cream, and Splenda until well blended. Spread the mixture over the salad. Refrigerate for several hours then toss just before serving.


Note: This is a great make-ahead salad as it can be made and refrigerated for up to 24-hours before tossing and serving.

Sunday, January 12, 2014

VEGETABLE HAM AND BEAN SOUP

6 cups cooked beans: navy, pinto, Great Northern or a combo off any
1 meaty ham bone
1 cup cooked ham, diced
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1 bay leaf
1 cup cubed potatoes
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
water

Combine the first 10 ingredients in a 4-quart slow cooker or crock pot.  Add enough water to bring mixture to about 1-inch from the top.

Place lid on cooker and cook on low 5 to 8 hours until veggies are tender.

Remove and discard the bay leaf before serving.

Yield: 8 servings

Per serving: Calories 261, Total Fat 3 g, Carbs 39 g, Protein 21 g

Saturday, January 11, 2014

ITALIAN SAUSAGE STUFFED MUSHROOMS

1/4 lb Italian sausage
1 cup chopped onions
12 large white mushrooms
3/4 cup +1 tbsp water
1 tbsp finely chopped parsley
1/2 tsp salt
1/8 tsp pepper
3/4 cup quick-cook brown rice
2/3 cup low-fat mayonnaise
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees.

Brown sausage with the onions in a medium skillet, breaking up the meat with a fork.

Remove stems from mushrooms; chop stems very fine.  Add chopped stems to the meat/onion mixture. Cook the mixture until lightly browned. Add the water, parsley, salt, and pepper to the mixture and bring to a full boil.  Stir in the rice.

Place a lid on the skillet and remove from the heat.  Let stand 8 minutes or the amount of time suggested on the package for the rice.

In a small bowl combine the mayonnaise and Parmesan cheese; spoon 1/2 cup into the rice mixture.  Spoon mixture into the mushroom caps.

Place the mushrooms into a shallow baking dish. Top with the remaining mayonnaise mixture.

Bake mushrooms at 400 degrees approximately 15 minutes or until browned and puffy.






Friday, January 10, 2014

FRENCH ONION MUSHROOM QUICHE

1 (9-inch) unbaked pastry shell
1 large (approx. 1 lb) sweet onion, thinly sliced
2 cups sliced fresh mushrooms
1/8 cup butter
1/8 cup coconut oil or olive oil
2 tbsp white whole-wheat flour or brown rice flour
1 cup shredded Swiss cheese
4 eggs
1 cup fat-free evaporated milk
1 tbsp beef-flavored instant bouillon

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes, remove from oven and lower temperature to 350 degrees.

In a large skillet, over medium-high heat, melt the butter and oil together.  Add the onion and mushrooms to the mixture and cook until the liquid evaporates.  Remove from the heat and stir in the flour until smooth.

Sprinkle 1/2 of the cheese onto the bottom of the pastry shell. Spoon the onion/mushroom mixture over the cheese.

In a medium bowl, beat the eggs, milk, and bouillon together; stir in the last half of the cheese.  Gently pour the mixture over the onion/mushrooms.

Bake quiche at 350 degrees for approximately 30-35 minutes or until set.  Remove from oven and allow to set for 10 minutes before cutting to serve.


Enjoy with a green salad, steamed broccoli, etc.

Leftovers should be refrigerated.

Thursday, January 9, 2014

SAVORY STUFFED PORK CHOPS

4 (1 1/2-inch thick) pork chops
salt and pepper to taste
2 tbsp olive or coconut oil
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup whole-grain dry bread crumbs
2 tbsp water

Preheat oven to 350 degrees.

Trim fat from the pork chops and cut a 2-inch pocket in each chop.  Sprinkle the inside of each pocket with salt and pepper to suit your taste.

Heat the oil in a large skillet; add the onion and mushrooms, saute until tender. Remove from the heat and stir in the sage, salt, pepper, and bread crumbs. Add enough of the water to moisten the stuffing enough to hold together.

Spoon the stuffing into the 4 pockets of the chops.  Secure the pockets with kitchen twine or with toothpicks and place in a baking dish or pan.  Add the remaining water and cover the dish.

Bake chops at 350 degrees for 30 minutes.  Remove the cover and continue to bake for 20 minutes or until tender and cooked through.

Tuesday, January 7, 2014

TOASTED WALNUT TRUFFLES

This is a good recipe when you really want a little special treat. This makes around 30 truffles. You should only eat a couple a day.

1 cup walnuts, finely chopped
2 cups sugar-free chocolate chips
1 cup fat-free evaporated milk
2 tsp vanilla extract

Preheat oven to 350 degrees.

Spread walnuts in a single layer on a cookie sheet. Bake walnuts, stirring once or twice during baking, until lightly browned and fragrant. This should take approximately 10 minutes. Remove from oven and set aside.

Measure chocolate chips into a heat-proof bowl and set aside.

In a small, heavy saucepan bring the evaporated milk to a boil over medium heat; pour over the chocolate. Add the vanilla extract and let sit for 2 minutes then stir until smooth.

Cool at room temperature then refrigerate two hours.

Remove from refrigerator and working with a teaspoonful at a time, form into balls by quickly rolling in hands. Place balls on a parchment-lined baking sheet. Store balls in refrigerator overnight.

Roll truffles in the toasted chopped walnuts.

Should be kept stored in refrigerator in an airtight container.


Monday, January 6, 2014

BROCCOLI BRUNCH SKILLET

This is a recipe I got from a 2001 Taste of Home cookbook titled The Best of Country Cooking. The Oklahoma lady who is credited with the recipe stated, "Whether for brunch, lunch, or supper, this recipe always draws rave reviews."

6 fresh broccoli spears
6 slices mozzarella cheese
6 thin slices fully cooked ham
1 tbsp butter or margarine (I recommend butter as it is a natural product our bodies can digest easier)
6 eggs
1/3 cup water
freshly ground black pepper for garnish

In a saucepan, bring broccoli and a  small amount of water to a boil. Reduce heat. Cover and simmer for 5 to 8 minutes or until broccoli is crisp-tender; drain.

Place one cheese slice over one ham slice and wrap around one broccoli spear. Secure with a toothpick. Repeat.

Melt the butter in a 9-inch skillet. Arrange the ham rolls in a spoke pattern. In a bowl, beat the eggs and water; pour over ham rolls.  Cook over medium-low heat for 10 minutes; as eggs set, lift edges, letting uncooked portion flow underneath. Cover and cook 2-3 minutes longer or until the eggs are completely set.

Sprinkle pepper over top. Carefully remove toothpicks! Cut into six wedges for serving.


Note: I prefer just steaming the broccoli in the microwave but that is just my way of doing it.

Saturday, January 4, 2014

FRESH BERRY-LEMON PIE

1 pkg (4-serving size) lemon sugar-free instant pudding mix
1 brick (8-oz) lite cream cheese, softened
1 cup cold 1% or fat-free milk
2 tsp grated lemon peel
2 cups thawed sugar-free whipped topping, divided
1 9-inch graham cracker pie crust
1 cup fresh berries (I prefer blueberries but that is your choice)

In a large mixing bowl, using a wire whisk, beat the pudding mix, cream cheese, milk, and lemon peel until well blended.  Gently fold in 1 cup of the whipped topping and spoon the mixture into the crust.  Spread the remaining whipping topping over the filling.

Refrigerate pie for around 4 hours or until firm.  Just before serving, top with the fresh berries.

Keep leftovers refrigerated.


Friday, January 3, 2014

SWEET & SOUR BEAN SALAD

1 can (15-oz) cannellini beans, rinsed and drained
1/4 cup chopped green bell pepper
2 green onions, thinly sliced
3 tbsp canola or olive oil
2 tbsp vinegar
1 tsp Splenda granulated
1/4 tsp salt
1/8 tsp freshly ground black pepper

Combine the beans, peppers, and onions in a bowl.

In a small bowl, whisk together the oil, vinegar, Splenda, salt, and pepper.  Pour dressing over the bean mixture; toss to coat.

Cover dish and refrigerate at least an hour for to allow flavors to mingle.

Serve with a slotted spoon!

Double recipe if serving more than two or three people.