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, July 30, 2016

MACARONI SALAD WITH ITALIAN DRESSING

1 1/2 cups uncooked whole-grain macaroni
1/4 cup chopped green onions
2 hard-boiled eggs, chopped
2 dill pickles, chopped
1/2 cup bottled low-sugar Italian salad dressing
2 tbsp dill pickle juice
1 tbsp prepared yellow mustard
1 tsp dried dill

Cook macaroni according to the package directions leaving out any salt and butter. Drain well and allow to cool slightly.

In a large mixing bowl, combine the macaroni, onions, eggs and pickles.

In a small bowl, combine the Italian dressing, pickle juice, mustard and dill. Stir well to blend then pour over the macaroni mixture. Toss well to coat.

Cover and refrigerate at least 1 hour before serving.

Yield: 8 servings

Sorry but no picture. Fulfilling a request and do not have any made at this time.

Thursday, July 28, 2016

BOLD AND SPICY MEATLOAF

1 lb lean ground beef
1 large egg, beaten
1/2 cup Italian-style bread crumbs
1/2 cup chopped green bell pepper
1/4 cup chopped onion
6 tbsp Bold and Spicy Steak Sauce, divided

Preheat oven to 350 degrees.

In a mixing bowl, combine all ingredients except 2 tablespoons of the steak sauce. Mix well and press into an 8-inch loaf pan. Drizzle reserved steak sauce over the meatloaf.

Bake at 350 degrees for 40 to 45 minutes or until cooked thoroughly. Remove from oven and allow to stand 10 minutes before cutting to serve.

Yield: Serves 4

Bold & Spicy Meatloaf Image 1

Note: I got this recipe 6 years ago from Kraft Foods.






CHICKEN SALAD WITH DIJON VINAIGRETTE

My version of this recipe from California is quick and easy when you buy and use a rotisserie chicken from your local deli.
2 tbsp champagne vinegar or rice vinegar
4 tsp Dijon mustard
1/4 tsp salt (optional)
1/4 tsp freshly ground black pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed and chicken roughly shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds

In a small bowl, whisk vinegar, mustard, salt, and pepper. Gradually whisk in oil until blended.

In a large salad bowl, combine the lettuce, chicken, cheese and almonds.  Drizzle the vinaigrette over the salad; toss to coat.

Yield: 8 servings
Per serving: 275 calories, 17 g fat(4 g saturated), 74 mg cholesterol, 275 mg sodium (if salt is used), 4 g carbs, 1 g fiber, 26 g protein
Diabetic Exchanges: 3 lean meat, 2 1/2 fat
Note: Remember olive oil is a healthy fat!

Image result for free pictures chicken salad with dijon vinaigrette
Note: This is a TOH photo.