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.

Saturday, August 30, 2014

FRUIT COCKTAIL CAKE

1 1/4 cups white whole-wheat flour
1/2 cup all-purpose flour
1/2 cup garbanzo bean flour
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups Splenda Granular
1/2 cup Splenda baking blend
2 tsp baking soda
1 can (15-oz) no sugar added fruit cocktail
2 eggs

Preheat oven to 325 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

In a large mixing bowl, combine the flours, salt, cinnamon, both Splendas and the baking soda. When combined, add the fruit cocktail with juice and eggs. Mix together well.

Pour batter into the prepared baking pan and bake at 325 degrees for 45 minutes.

Before cake is finished baking, make the following topping:

1 cup fat-free evaporated milk
1 cup Splenda granulated
7 tbsp butter
1 tsp vanilla
1/2 cup chopped pecans
1/2 cup unsweetened coconut, optional

Combine the topping ingredients in a saucepan; bring to a boil. Boil mixture 5 minutes. Pour topping over the hot cake.

Note: As with all desserts, do not go overboard in one sitting! Diabetics must always eat in moderation.





Friday, August 29, 2014

CHERRY CHEESECAKE COBBLER

1 brick (8-oz) low-fat cream cheese, softened
1/3 cup Splenda granular
1/3 cup white whole-wheat flour
1 large egg
1 tsp vanilla
1/4 tsp almond extract
1 can (15-oz) dark cherries, drained
1 can (21-oz) no sugar added cherry pie filling
1/4 cup butter, melted and divided
20 sugar-free vanilla wafers, crushed

Preheat oven to 350 degrees.
Lightly oil a 9-inch deep-dish pie plate; set aside.

With an electric mixer, beat the cream cheese, Splenda, and flour at low speed to combine. Add the egg, vanilla and almond extracts; beat until smooth. Set mixture aside.

In a large saucepan, combine the cherries, pie filling, and 2 tablespoons of the butter; cook over medium heat, stirring often, for 5 minutes or until heated through.  Spoon the mixture into prepared pie plate. Spoon the cream cheese mixture evenly over the cherry mixture.

Combine the vanilla wafer crumbs and the remaining butter. Sprinkle mixture evenly over the cream cheese mixture.

Bake at 350 degrees for 30 minutes or until golden brown and set.

Allow to stand at least 15 minutes before serving.

Delicious with a scoop of sugar-free vanilla frozen yogurt.


Wednesday, August 27, 2014

SPICED GRANNY SMITH APPLES

1/2 cup butter (or 1/4 cup canola oil and 1/4 cup butter)
8 large Granny Smith apples, peeled, cored, sliced
1 1/4 cups Splenda granular
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Melt butter (or butter in oil) in a large skillet over medium-high heat.

Add the apples, Splenda, cinnamon, and nutmeg to the apples and saute 15 to 20 minutes or until the apples are tender.


Tuesday, August 26, 2014

ONION TOPPING FOR BURGERS

1 large red onion, sliced, separated into rings
1 large white or yellow onion, sliced, separated into rings
2 tablespoons honey*
1 tablespoon Dijon-style mustard
1 tablespoon cider vinegar
Combine all the ingredients in a 2-quart saucepan. Cook mixture over medium heat 8 to 10 minutes until onions are tender. Remove from heat and use to top burgers, etc.
*If honey is a problem for you, use your favorite sugar-substitute. Personally, I use 1 tablespoon honey with 1 tablespoon Splenda granular.
This amount will top 4 to 5 burgers.
Note: This is a recipe I got three or four years ago from Land O' Lakes.

Monday, August 25, 2014

CHILI-GARLIC ROASTED SWEET POTATOES

This is a recipe I got  from Eating Well. The note about the pepper is mine.

  • 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces
  • 4 teaspoons extra-virgin olive oil or canola oil
  • 1 tablespoon chile-garlic sauce (see Note)
  • 1 tablespoon reduced-sodium soy sauce
  • 1/8 teaspoon ground white pepper (note- I use freshly ground black pepper)
1
Position rack in lower third of oven; preheat to 450°F.
2
Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.
3
Spread the potatoes evenly on a rimmed baking sheet.
4
Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.

Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.


Thursday, August 21, 2014

CHICKEN SALAD WITH WILD RICE & TARRAGON VINAIGRETTE

1/2 cup uncooked wild rice
2 cups chopped cooked chicken breasts
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/2 cup chopped toasted, blanched almonds
Tarragon Vinaigrette (recipe below)
1 cup loosely packed watercress leaves (or other salad greens)

Rinse rice in a fine mesh strainer.

Bring 1 1/2 cup salted water to a boil over medium-high heat in a small saucepan. Stir rice into boiling water and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender; drain and rinse under cold water then drain again.

Stir together the chicken, onions, celery, almonds and rice in a large bowl until well combined. Drizzle vinaigrette (amount to suit taste) over all; toss to coat.

Chill chicken salad for an hour before tossing with the greens to serve.

Yield: 4 to 6 servings.

Tarragon Vinaigrette:
1/2 cup olive oil
1/4 cup white vinegar
1 tbsp chopped fresh tarragon
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a small bowl, slowly add the oil to the vinegar, whisking constantly until smooth.  Whisk in the tarragon, salt, and pepper.

Yield: Approximately 3/4 cup




Tuesday, August 19, 2014

PEPPERMINT BROWNIE DESSERT

Brownie:
1 box sugar-free brownie mix
1/2 cup canola oil
1/4 cup water
2 eggs

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil allowing some to hang over on the ends; spray the bottom only with nonstick cooking spray; set aside.

Prepare brownie mix as directed on the package using the ingredients listed above. Spread the batter into the prepared pan.

Bake brownie at 350 degrees for 28 to 30 minutes. Be careful not to overbake! Remove from oven and allow to cool in the pan on a wire rack for 1 hour.

Topping:
2 cups whipping cream
1 envelope unflavored gelatin
1 cup crushed peppermint sugar-free candies
24 peppermint candies for garnish
mint leaves for garnish, optional

While the brownie layer is cooling, place 1/2 cup of the whipping cream in a small saucepan. Sprinkle the gelatin over the cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes unitl gelatin has completely dissolved, stirring often. Remove from the heat. Stir in half of the crushed candies. Allow to cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most, but not all, of the candy will melt.

Beat the remaining 1 1/2 cups of the whipping cream in a large bow until stiff peaks form. Fold in the remaining crushed candies. Working very quickly, stir 1/4 of the mixture into the gelatin mixture. Fold gelatin mixture into the remaining whipped cream until blended.

Spread the whipped topping over the cooled brownies. Cover and refrigerate for 1 hour or more before serving.

To serve, using the foil, lift the brownie from the pan and cut into 24 squares. Top each square with a peppermint candy and mint leaves, if using.


Friday, August 15, 2014

PEANUT BUTTER LAVA CUPCAKES



  • 1 tablespoon creamy peanut butter (regular, not reduced-fat or natural)
  • 1/3 cup sugar-free chocolate chips
  • 1/4 cup liquid egg
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • 1/4 cup granulated Splenda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla
  • 1/2 cup white whole wheat flour
  • 3 tablespoons unsweetened cocoa powder

  • In a small microwaveable bowl, combine peanut butter and chocolate. Microwave on 30 percent power for 1-1/2 to 2 minutes or until melted and smooth, stirring halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This could take from 10 to 25 minutes.) Mixture will set up quickly at the end so watch carefully. Use 2 spoons to drop mixture into 6 mounds on a wax paper-lined baking sheet, using about 2 teaspoons of mixture for each; return to the refrigerator until ready to use.
     
  • Preheat oven to 350 degrees F. Coat 6 muffin cup tins with cooking spray; set aside. In a bowl, whisk together egg, water, oil, Splenda, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin tin. Place a chilled peanut butter mound in center of chocolate batter in each muffin tin. Spoon remaining batter over peanut butter mounds.
     
  • Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on wire rack for 5 minutes. Run a sharp knife around edge of each cupcake. Invert cupcakes onto serving plates. Serve immediately.

  • Note: This is my diabetic version of a Mr. Foods recipe.




    Thursday, August 14, 2014

    CHILI MEATLOAF

    1 cup tomato sauce, divided
    3 tbsp Splenda granulated or equal amount of your favorite sweetener
    2 tsp prepared yellow mustard
    1 1/2 tsp chili powder, divided
    1 tbsp dried onion flakes
    1 tbsp dried parsley flakes
    1/2 tsp salt
    1 lb extra-lean ground beef (or turkey)
    1/4 cup Italian seasoned bread crumbs

    Preheat oven to 350 degrees.
    Spray a 9-inch loaf pan with nonstick cooking spray; set aside.

    Mix 1/3 cup of the tomato sauce, 2 tablespoons Splenda, mustard, 1 teaspoon of the chili powder, onion flakes, parsley flakes and salt together in a large mixing bowl.  Add the meat and bread crumbs; stir together well.

    Shape mixture into a loaf and fit into the prepared pan.

    In a small bowl, mix the remaining tomato sauce, chili powder, and Splenda together. Spoon mixture over the top of the meatloaf.

    Bake at 350 degrees 55 to 60 minutes. Remove from oven and cool on a wire rack for at least 5 minutes before slicing.


    Wednesday, August 13, 2014

    ROASTED GREEN BEANS WITH MUSHROOMS, BALSAMIC, AND PARMESAN

    I got this recipe from a facebook friend's post. Haven't tried it yet but certainly intend to.
    Ingredients:
    8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
    1 lb. fresh green beans, preferably thin French style beans
    1 1/2 T olive oil
    1 T balsamic vinegar
    salt and fresh ground black pepper to taste
    2 T finely grated parmesan cheese
    Instructions:
    Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.
    Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

    Tuesday, August 12, 2014

    OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

    For those of you who enjoy the Alice Springs Chicken from Outback Steakhouse, here is a recipe from a friend. Since I don't eat chicken I can't vouch for this but I hear it is an almost exact replica of Outback's. I have added notes to make this even more diabetic friendly. I also suggest diabetics cut the cheese back to 1 or 1 1/2 cups.

    4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
    Lowry's Seasoning Salt  (Diabetics should apply any salt lightly.)
    6 bacon slices
    1/4 cup regular mustard
    1/3 cup honey
    2 Tbsp. Mayonnaise
    2 teaspoons dried onion flakes
    1 cup sliced fresh mushroom
    2 cup shredded Colby/Jack cheese (Diabetics should use low-fat cheese)


    First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

    While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***


    Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.


    To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
    Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.


    Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
    Serve with the left over Honey Mustard Sauce that you made.



    Monday, August 11, 2014

    COLD VEGETABLE SALAD

    1 can black beans, rinsed and drained
    1 can whole-kernel corn
    1/2 large red bell pepper, chopped
    1/2 large green bell pepper, chopped
    chopped green onions to taste
    1 stem celery, diced

    Dressing:
    1/2 tsp dried onion flakes
    2 tsp. vinegar
    pepper, to taste
    olive or canola oil, as much as needed to wet all veggies

    Combine veggies in a bowl with a lid.

    Combine the dressing ingredients and pour over the veggies; stir to coat all.

    Refrigerate for a few hours to marinate before serving.

    Saturday, August 9, 2014

    CITRUS-GLAZED CHICKEN ALMONDINE

    4 boneless, skinless chicken breasts
    2 1/2 tbsp orange juice concentrate, thawed
    2 tbsp fresh lime juice
    1/2 cup chicken broth
    3 tbsp Splenda Granulated (or equal amount your favorite sweetener)
    1 1/2 tsp cornstarch
    1 tbsp unsalted butter
    1 tbsp fresh chives, chopped
    1 tbsp fresh parsley, stemmed, chopped
    1/4 cup sliced almonds, toasted

    Preheat oven to 425 degrees.

    Place chicken on a foil-lined baking sheet and brush with 1 tablespoon of the orange concentrate.

    Bake chicken 15 to 20 minutes or until cooked through.

    In a small saucepan, combine the remaining orange concentrate, lemon juice, and chicken broth.

    Blend the Splenda and cornstarch together in a cup or small bowl; stir into the broth mixture.  Cook over medium-high heat until bubbly then simmer 8 to 10 minutes or until slightly thickened.  Remove from heat.

    Whisk the butter into the sauce; add chives and parsley.

    To serve, pour sauce over the chicken and sprinkle the almonds overall.

    Yield: 4 servings
    Per serving: Approximately 230 calories, 9 g carbs, 28 g protein, 5 g sugar (from the juices)


    Friday, August 8, 2014

    BAKED SALMON WITH ORANGE-GINGER SAUCE

    1 section (2 1/2-in) fresh gingerroot
    1 cup unsweetened orange juice
    1/4 cup Splenda granulated
    2 tbsp nonfat half-and-half cream
    1/4 tsp cornstarch
    1/4 tsp salt
    2 tbsp unsalted butter, softened
    2 cups frozen stir-fry vegetables
    2 salmon fillets (10-oz)

    Preheat oven to 450 degrees.

    To make the sauce:
    Peel gingerroot and slice into 10 slices.

    Pour orange juice into a small saucepan and add Splenda and gingerroot slices. Bring mixture to a rolling boil over medium-high heat. Boil 10 to 12 minutes or until reduced to 2 to 3 tablespoons. Remove from the heat and remove the ginger slices. Set pan aside.

    Mix the cream, cornstarch, and salt together.

    Whisk the softened butter 1 tablespoon at a time into the orange sauce, whisking until butter is melted. Add the cream mixture, stirring well.

    Return sauce to heat and bring to a simmer over medium-high heat.

    Remove sauce from the heat and pour into a blender container. Mix 15 to 20 seconds until smooth and light in color. Set aside.

    To prepare the salmon:
    Place the vegetables into an oiled 8-inch square baking pan. Place the salmon fillets over the vegetables. Bake at 450 degrees for 10 to 15 minutes or until cooked through.

    To serve:
    Place the vegetables and salmon on serving plates and spoon the orange-ginger sauce over the salmon.

    Yield: 2 servings
    Per serving: 490 calories, 27 g fat (salmon is healthy fat), 24 g carbs, 31 g protein




    Wednesday, August 6, 2014

    MAPLE-FLAVORED CHICKEN BREASTS

    6 (approx 6-oz each) boneless, skinless chicken breasts
    1 tbsp canola oil
    1 tsp paprika
    1 tsp salt
    1/2 tsp cinnamon
    1/2 tsp ground cumin
    1/2 tsp dried tarragon
    1/2 tsp black pepper
    2 tbsp sugar-free maple-flavored syrup
    1 tbsp butter, melted

    Preheat oven to 400 degrees.
    Spray a baking sheet with sides with nonstick cooking spray.

    Place chicken on the prepared baking sheet and brush with the canola oil.

    In a medium-size bowl combine the paprika, salt, cinnamon, cumin, tarragon, and pepper; mix together well.
    Coat the chicken well with the spice mixture.

    Bake chicken at 400 degrees for 15 minutes.

    In a small bowl combine the syrup and butter; brush half the mixture over the chicken and bake another 5 minutes.

    Turn chicken and brush with the remaining syrup mixture. Bake another 5 - 10 minutes until the juices run clear when chicken is pierced.



    Friday, August 1, 2014

    NO-SUGAR-ADDED SOFT PEACH ICE CREAM

    This is a recipe I got from another diabetic website.

    Just five ingredients and the push of a button yield a delicious dessert.

    • 1/3 C non fat dry powdered milk
    • 1C frozen peaches
    • 1C skim milk
    • 1C ice cubes
    • 1/2 tsp vanilla
    1. Blend in blender, until smooth.

    Nutritional Facts

    Servings
    2
    Cholesterol
    5mg
    Calories
    138
    Sodium
    156mg
    Carbohydrate
    27g
    Protein
    10g
    Fat
    trace
    Fiber
    2g