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.

Friday, February 28, 2014

EASY CHOCOLATE ICE CREAM

2 cups low-fat cold milk
2 tbsp Splenda granulated
1 pkg (4-serving size) sugar-free instant chocolate fudge pudding mix

In a large bowl, combine all three ingredients; beat on lowest speed of electric mixer for 1 minute or just until blended.

Pour mixture into a shallow pan that is freezer-safe.  Freeze mixture until firm, at least 4 hours.

Remove from freezer and let stand 15 minutes before scooping to serve.




Thursday, February 27, 2014

ENCHILADA BAKE

Note: I got this recipe from a friend. It is a facebook post with the info at the end of the post. Don't know what "batch red enchilada sauce" means but I will use a can of enchilada sauce. It is very low carb which is why I am posting it here. Fat content seems a little high but if you are going low carb, it appears to be a good recipe.

THIS IS SOOOOOOOOO GOOD!!! Feel Free to Share !!!!!!!!!! 

ENCHILADA BAKE 

Crust: 
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350ยบ, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:
1 pound ground beef
1 tablespoon Taco Seasoning 

1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.


For more fun and amazing ideas... recipes and motivational weight loss tips, Click this website and join us here---> Chrissy's Skinny Friends- Weight loss support group

CREAMY CUCUMBERS

This makes a good side dish with a lean protein item. Per cup this recipe has only 45 calories, 4 g carbs, and 1 g protein.

1/2 cup plain yogurt
1 tbsp vinegar
1/4 tsp salt
1/4 tsp dried dill
Couple grinds of fresh black pepper
1 large cucumber, sliced in half lengthwise and then thinly sliced*
1/3 cup thinly sliced red onion

In a medium bowl, combine the yogurt, vinegar, salt, dill, and pepper; add cucumber and onions, tossing to coat.

Cover dish and chill for about 4 hours before serving. My be kept in refrigerator for up to 3 days; stir before using.

Wednesday, February 26, 2014

BACON AND SOUR CREAM QUICHE

1 9-inch unbaked pie crust
1 tbsp unsalted butter
1/3 cup finely chopped onion
2 tbsp finely diced green bell pepper
1 tbsp finely diced red bell pepper
1/2 cup diced fresh mushrooms
3 large eggs, lightly beaten
1 cup low-fat sour cream
6 slices bacon, fried crisp, drained, crumbled
1 1/2 cups grated low-fat Swiss cheese
1 cup grated low-fat cheddar cheese
3 or 4 twist of freshly ground black pepper
salt lightly

Preheat oven to 450 degrees.

Using a fork, poke some air holes on the inside of the crust; line with foil and bake at 450 degrees for 8 minutes. Remove the foil and bake another 5 minutes or until set and dry. Remove from oven and lower oven temperature to 350 degrees.

In a skillet, saute the onions, peppers, and mushrooms in the butter until softened.

Combine the veggies with the eggs, sour cream, bacon, cheeses, salt and pepper, beating lightly to combine well.  Pour into the crust and bake at 350 degrees for 40 minutes or until the center is set.

Allow quiche to stand for 10 minutes before cutting to serve. Add a dollop of sour cream to each serving, if desired.

Tuesday, February 25, 2014

VEGGIE STEAK

1 lb round steak, cut into chunks
1/4 cup olive oil
3 tbsp low-sodium soy sauce
1 garlic clove, minced
1 tsp salt
1/4 cup water
1 cup green bell peppers, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, cut into 1-inch pieces
1 tbsp cornstarch
1 cup water
2 tomatoes, cut into eighths
hot brown rice for 4, for serving

Brown the beef in the hot oil in a large deep skillet; add garlic and cook until garlic looks yellow.

Add the soy sauce, salt, and 1/4 cup of water to the beef/garlic; cook 45 minutes.

Add the bell pepper, onion, and celery; cook for 10 minutes.

Stir the cornstarch into the 1 cup of water until blended; stir into the meat mixture.

Add the tomatoes to skillet and cook for 5 minutes.

Serve over the hot fluffy brown rice.




Friday, February 21, 2014

FISH STEW PORTUGUESE-STYLE

3 tbsp olive oil
2 bay leaves
2 tsp paprika (smoked or sweet)
1 small onion, sliced thin
1 small green bell pepper, sliced thin
1 can (14 1/2-oz) diced tomatoes
1 garlic clove, finely chopped
1/4 cup chopped fresh cilantro
1 cup water
Salt and pepper to taste
1 1/2 lbs skinless striped bass, cut into 2-inch chunks

Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika; cook, stirring, about 30 seconds.  Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the veggies are softened, 8-10 minutes.

Add 1 cup water ; reduce heat to medium-low.

Season the fish with salt and pepper; nestle in among the veggies in the pan. Cover and simmer 5 to 7 minutes until the fish are cooked through.

Ladle stew into bowls and drizzle with the remaining olive oil and sprinkle the remaining cilantro over the stew.


Yield: 4 servings
Per serving: 17 g carbs to 34 g protein

Thursday, February 20, 2014

PINEAPPLE-PUMPKIN MUFFINS

1/3 cup Pompeian Extra Light Tasting Olive Oil
2/3 cup Splenda Granulated
2 tsp ground cinnamon
1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
2/3 cup low-fat buttermilk
2 egg whites (or 1/4 cup egg substitute)
1/2 can (16-oz size) solid pumpkin
2 tsp vanilla extract
1 tbsp grated orange zest
1 can (8-oz) pineapple tidbits in their own juice, drained

Preheat oven to 400 degrees.
Brush the bottoms of a 12 cup nonstick muffin pan with 1 tsp of the olive oil; set aside.

Combine 1 tablespoon of the Splenda and 1/2 teaspoon of the cinnamon together in a cup and set aside.

Whisk together the flours, baking powder, salt, and the remaining Splenda and cinnamon in a medium bowl; set aside.

Whisk the buttermilk, remaining oil, egg whites, pumpkin, vanilla, and orange zest together in another bowl. Stir in the pineapple.

Make a well in the center of the flour mixture, pour in the milk mixture and stir just until blended. Spoon batter equally into the muffin cups.  Sprinkle the cinnamon/Splenda mixture over the tops of the batter.

Bake at 400 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean.  Carefully remove from muffin pan and allow to cool completely on a wire rack.

This is my version of a Pompeian recipe.


Wednesday, February 19, 2014

MINESTRONE SOUP

2 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
2 celery stalks, diced
1 large carrot, diced
1 1/2 fresh or frozen green beans, in pieces
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1 can (28-oz) diced tomatoes
1 can (14-oz) crushed tomatoes
6 cups low-sodium chicken broth
1 can (15-oz) kidney beans, drained
1/2 cup whole-grain elbow pasta
1/3 cup finely grated Parmesan cheese
2 tbsp chopped fresh basil

Heat the oil in a large soup pot over medium-high heat; add onion and cook until translucent.  Add the garlic and cook about a half minute.  Add the celery and carrot; cook until starting to soften. Stir in the green beans, oregano, and basil, salt and pepper; cook for 3 minutes.

Add both types of tomatoes and the broth; bring mixture to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in the beans and pasta; cook until veggies and pasta are tender, about 10 minutes or so.

Ladle soup into bowls and top with the cheese and fresh basil.

Serve with a piece of crusty whole-grain bread, if desired.

NOTE: This is my version of an Ellie Krieger recipe.

Monday, February 17, 2014

BALSAMIC ROSEMARY PORK LOIN ROAST

2 1/2 lb boneless top loin pork roast
1 1/2 cups fresh rosemary leaves
12 garlic cloves
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper

Preheat oven to 450 degrees.

Combine the rosemary, garlic, olive oil, balsamic vinegar, salt and pepper together in a food processor; pulse to a coarse, wet paste.

Spread 3/4 of the paste all over the roast.  Place roast, fat side up, in a shallow roasting pan.

Bake at 450 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and cook another 50 minute to an hour. Roast should reach an internal temperature of 150 degrees.

Remove roast from oven and allow to rest for 10 minutes before slicing to serve.


Thursday, February 13, 2014

SWEET-AND-SOUR CHICKEN AND RICE

1/2 tsp salt
1/2 tsp freshly ground black pepper
2 lbs skinned and boned chicken thighs
vegetable cooking spray
1 small onion, diced
1 medium-size red bell pepper, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1 cup sweet-and-sour low-sugar dressing (recipe below)
1 cup low-sodium, fat-free chicken broth
2 green onions, chopped

Sprinkle salt and pepper evenly over the chicken. Brown the chicken in a Dutch oven that has been coated with the cooking spray. Brown on medium-high heat for 2 to 3 minutes per side.  Remove chicken from the Dutch oven and set aside.

Respray the Dutch oven if necessary and add the onion, bell pepper, and garlic; saute 5 minutes.  Add the rice and saute for 2 to 3 minutes or until rice turns opaque. Stir in the sweet-and-sour dressing and the chicken broth.  Add the chicken back into the Dutch oven.

Place cover on the Dutch oven and reduce the heat; simmer 45 minutes or until the liquid is absorbed and rice is tender. Chicken should be cooked through.

Sprinkle the green onions over all before serving.


Wednesday, February 12, 2014

AUTUMN VEGETABLE BEEF STEW

This is a recipe I got several years ago from a TOH magazine but I made some changes to make it diabetic friendly.  A very tasty version of beef stew.

1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 lb round steak, cut into 1-inch cubes
1 tbsp vegetable oil (olive or coconut for us diabetics)
1 tbsp white whole-wheat or garbanzo bean flour
1 1/2 cups water
1 medium onion, chopped
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 tsp caraway seeds
1 bay leaf
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices

Combine the salt, pepper, and paprika; toss with the beef cubes.

In a large saucepan over medium heat, brown the beef in the oil.  Sprinkle with the flour and stir well. Add the water, onion, tomato sauce, bouillon, caraway seeds, and bay leaf.  Cover and simmer for 1 hour.  Add the potatoes, turnips, and carrots; cover and simmer 45 minutes or until meat and vegetables are tender.

Discard the bay leaf before serving.

Serves 4 to 6.

Monday, February 10, 2014

LOW CALORIE BROWNIES

This is a recipe I saw on facebook. I have not made these yet so cannot personally recommend them. For us diabetics I added unsweetened to the applesauce. Also, I never bake with a stevia product as I find it turns bitter at high temperatures. I use Splenda in all my baking.

(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.


Sunday, February 9, 2014

ZUCCHINI CON CARNE

1 1/2 lbs beef stew meat, cut into 1-inch cubes
1/4 cup white whole-wheat flour OR garbanzo bean flour
2 tbsp olive or coconut oil
1 1/2 cups water
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
4 large zucchini, cut into chunks
1 1/2 to 2 cups whole kernel corn
1 medium-size onion, cut into wedges
2 cans (4-oz each) chopped green chilies, undrained
Shredded Monterey Jack cheese, optional

Toss the beef cubes in the flour until coated.

Heat the oil in a Dutch oven over medium heat; brown the beef in the oil.  Add the water, garlic, salt, and pepper; reduce heat, cover and simmer for approximately 1 hour 15 minutes until the meat is tender.  Add the zucchini, corn, onion, and chilies; bring to a boil.  Reduce the heat, cover, simmer for 20 to 30 minutes until the vegetables are tender.

Ladle into bowls and sprinkle with the cheese, if desired.


This is from an old Taste of Home Book.

Saturday, February 8, 2014

LEMON BATTERED FISH

1 cup white whole-wheat flour
1/2 cup garbanzo bean flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp Splenda granulated
1 egg, beaten
2/3 cup water
2/3 cup lemon juice, divided
2 lbs perch fillets, cut into serving-size pieces
Olive or Coconut oil for frying
Lemon wedges for serving, optional
Kale leaves or other dark greens leaves for serving, optional

In a mixing bowl, combine 1/2 cup of the white whole-wheat flour with the 1/2 cup of garbanzo bean flour; add the salt and Splenda and set aside.

In a small bowl, combine the egg, water, and 1/3 cup of the lemon juice; add to the flour mixture and mix until smooth.

Dip the fish fillets into the remaining 1/3 cup of lemon juice, the remaining 1/2 cup white whole-wheat flour, and then coat with the batter.

Heat enough oil over medium-high heat until hot enough for frying.  Fry fish in the oil, a few fillets at a time, for about 3 minutes per side or until the fish easily flakes with a fork.

Remove fish to a paper towel lined plate to drain before serving.

Garnish fish platter with some dark greens leaves and lemon wedges, if desired.


ORANGE TERIYAKI GLAZED SALMON FILET

1/3 cup sugar-free orange marmalade

3 tbsp teriyaki marinade
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick

In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.

Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce of the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.

Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.

Yield: 4 servings

Friday, February 7, 2014

SLOW COOKER SAUSAGE, BEANS, AND RICE

3 celery ribs, chopped
1 onion, chopped
2 garlic cloves, minced
1 3/4 cups tomato juice
2 cans (16-oz each) kidney beans, drained
3/4 tsp oregano
3/4 tsp thyme
1/4 tsp red pepper flakes
12-oz smoked sausage or kielbasa, cut into 1/4-inch slices
3 cups cooked brown rice for serving

Combine the celery, onion, garlic, tomato juice, beans, spices, and sausage in a slow cooker or crock pot.

Place lid on cooker and cook on low 4 to 6 hours.

To serve, ladle the mixture over the hot brown rice.


Sunday, February 2, 2014

LEMON-CHICKEN-FRUIT SALAD

2 cans (8-oz each) pineapple chunks
1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tbsp butter
3 tbsp white whole-wheat flour
1/4 cup Splenda granulated
1 tsp salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted

Drain pineapple; reserve juice.
Set aside the pineapple and 1/2 cup of the juice.  Toss the apple with the remaining juice; drain.

In a large bowl, combine the chicken, grapes, pineapple, and apple; cover and refrigerate.

In a saucepan, melt the butter; stir in flour, Splenda, and salt until smooth.  Gradually add the lemon juice and the 1/2 cup of pineapple juice; bring to a boil and cook, stirring, for 2 minutes.  Reduce the heat and add a small amount to the egg yolks, stirring until smooth; return to the pan.  Bring mixture to a gentle boil and cook, stirring, 2 minutes.  Remove from the heat and chill 10-15 minutes.

Beat whipping cream until stiff peaks form; fold into the cooled dressing.  Pour dressing over the chicken mixture and stir gently to coat.

Chill salad for at least 1 hour.

Place salad in a lettuce-lined bowl to serve.  Sprinkle with the slivered almonds.


NOTE: This is an old Taste of Home Recipe.


Saturday, February 1, 2014

BACON-BROCCOLI CHEESE BALL

1 pkg (8-oz) cream cheese, softened
1 cup (4-oz) finely shredded cheddar cheese
1/2 tsp pepper
1 cup finely chopped broccoli florets
6 bacon strips, cooked & crumbled
assorted whole-grain crackers

In a mixing bowl, beat the cream cheese, cheddar cheese, and pepper together until blended.  Stir in the broccoli and shape into a ball.  Roll the ball in the crumbled bacon.

Cover cheese ball and refrigerate.

Allow to set at room temperature for 15 minutes before serving.  Serve with assorted crackers.