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.

Wednesday, August 31, 2016

CRANBERRY AND APPLE RELISH

1 bag (12-oz) fresh cranberries
1 cup Splenda Granulated
1 cup water
3 tbsp orange juice concentrate
1 medium apple, peeled, cored and diced
1/3 cup golden raisins

Place cranberries, Splenda, water, and orange juice.in a medium saucepan. Bring mixture to a boil and boil for 3 to 4 minutes or until the berries start to thicken and the water has been reduced by half.

Remove from pan and place in a medium bowl. Cover and refrigerate 2 to 3 hours overnight.

Add diced apple and half the raisins to cranberries; stir well. Refrigerate until ready to serve then just before serving sprinkle the remaining raisins (I omit as I don't like raisins) over the relish as a garnish.

Served chilled with meats such as poultry, pork, etc.

Yield: 20 servings
Per serving: 25 calories, 6g carbs, 0 protein

Note: File Photo


Monday, August 29, 2016

Boston Baked Beans

4 cans (15-oz each) navy beans, drained, reserve 1 1/4 cups of the liquid
1/2 lb bacon, chopped
1 medium onion, chopped
1/4 cup prepared mustard
1/3 cup Splenda Granulated
2 tbsp molasses

Preheat oven to 350 degrees.

Fry bacon until browned. Remove with a slotted spoon and save half the bacon fat.

Add the onion to the skillet in the reserved bacon fat; cook until translucent.

Combine all ingredients into a 3-qt baking dish and bake at 350 degrees 45 minutes.

Yield: 18 servings
Per serving: 140 calories (25 calories from fat), 9g protein, 21g carbs
Dietary Exchanges: 1 1/2 starches and 1 lean meat

Note: File Photo





Sunday, August 28, 2016

LEMON CHICKEN ORIENTAL STYLE

2 tsp cornstarch, divided
1/4 cup + 1 tbsp low-sodium soy sauce, divided
12-oz chicken breast tenders, cut into thirds
1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tsp minced fresh ginger
2 garlic cloves, minced
1 tbsp Splenda Granulated
1 tbsp olive oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Mix 1 teaspoon of the cornstarch and the 1 tablespoon soy sauce in a small mixing bowl. Add the chicken pieces, stir to coat, cover and marinate in the refrigerator for 10 minutes.

In a medium mixing bowl, stir together the lemon juice, chicken broth, ginger, garlic, Splenda, and the remaining teaspoon of cornstarch.

Heat the olive oil in a medium-size frying pan. Add the chicken and cook over medium-high heat 3 to 4 minutes or just until cooked through. Add the sauce and peppers. Cook 1 to 2 minutes or until the sauce thickens and the peppers are crisp tender.

Garnish with lemon slices, if desired.

Yield: 4 servings
Per serving: 150 calories, 21g protein, 6g carbs
Dietary Exchanges: 1/2 starch, 3 lean meats

Note: Stock photo


Saturday, August 27, 2016

SWEET AND CRUNCHY MIXED NUTS

Nonstick cooking spray
3/4 cup pecan halves
3/4 cup walnut halves or whole unsalted peanuts
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup Splenda Granulated
1/2 tsp ground cinnamon

Preheat oven to 300 degrees.
Spray a 15 x 10-inch baking pan with nonstick cooking spray.

Combine the nuts in a mixing bowl and add the egg white; toss to coat all the nuts.

Combine the Splenda and cinnamon in a small bowl or cup; sprinkle over the nuts. Toss nuts to coat well. Spread out in one layer on the prepared baking sheet.

Bake at 300 degrees for 30 minutes or until the nuts are toasted. Stir every 10 minutes during baking.

Transfer to waxed paper to cool. May be stored in an airtight tin.

Yield: 8 servings
Per serving: 210 calories, 5g protein, 5g carbs, 1g sugar

Note: This is a file photo

Friday, August 26, 2016

GREEN TEA-STRAWBERRY FIZZ

1 cup boiling water
4 bags green tea
2 tbsp Splenda Granulated
1/2 cup seltzer water
2/3 cup sliced strawberries
2 fresh mint leaves for garnish, if desired

Pour the boiling water over the tea and steep for 1 1/2 - 2 minutes. Remove tea bags and stir in the Splenda; chill.

Just before serving, pour into 2 ice filled glasses, add the seltzer and strawberries. Add a mint leaf to each, if desired.

Yield: 2 8-oz glasses

Note: File Photo

Thursday, August 25, 2016

SWEET AND CRUNCHY DELI-STYLE PICKLES

7 pickling-size cucumbers, quartered lengthwise
1 cup water
1/2 cup rice vinegar
1/3 cup Splenda Granulated
1 tbsp kosher salt
1 whole clove
1 tsp mustard seed
1 tsp whole black peppercorns
1 tsp peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves

Place the cucumbers into a clean 1-quart canning jar. Set aside.

Combine all the remaining ingredients in a small saucepan; simmer over low heat until the salt is dissolved.

Pour the hot juice over the pickles in the jar; cover tightly with a two-piece lid.

Refrigerate pickles and leave 4 to 5 days before serving.

Note: The sweetness and flavor will intensify over time.

Note: File Photo

Wednesday, August 24, 2016

SUGARLESS AND FLOURLESS CITRUS CAKE

NOTE: THIS RECIPE POPPED UP ON MY FACEBOOK PAGE TODAY. I AM SAVING IT HERE TO TRY LATER. THE ( ) PERSONAL REMARKS ARE MINE. THIS POSTING IS NOT A RECOMMENDATION ONE WAY OR THE OTHER AS I HAVE NOT YET TRIED THIS RECIPE.
Ingredients
  • 2 cups almond meal or almond flour
  • 1/4 cup stevia, or a sugar substitute of your choice (personal note: I never use Stevia for baking as I find it bitter at high temperatures)
  • 1 tsp baking powder
  • pinch sea salt (or table salt)
  • 6 eggs at room temperature
  • 1/2 cup honey (personal note: honey is a sugar, a natural one but still sugar)
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 Tbsp lemon zest
  • 1 Tbsp orange zest
Directions
  1. Preheat the oven to 350 degrees F. In a large bowl, mix the almond meal/flour, stevia, baking powder and salt.
  2. In a separate bowl, beat the eggs and then add to the almond mixture.
  3. Melt the honey. Add the honey to the mixture along with the olive oil, lemon juice and zests.
  4. Mix well and pour into a well-greased pan.
  5. Bake for 45-55 minutes.
  6. Let the cake cool slightly in pan (type and/or size?) and then invert it onto a plate. Allow it to cool completely. Cut the cake into 18 slices an inch and a half thick.
Note: I believe this recipe is from Diabetic Club Diet.

Tuesday, August 23, 2016

EASY CHEESY ZUCCHINI BAKE

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!
source:http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html

NOTE: This recipe was posted on my diabetic facebook page and credited to the above source.


OVEN FRIED FISH FILLETS

2 tbsp unsalted butter
1 tbsp olive oil
1 egg, slightly beaten
1 tbsp water
1 tbsp fresh lemon juice
1/4 cup white whole-wheat flour
1/2 tsp onion salt
1/8 tsp freshly ground black pepper
1 lb fish fillets
1/2 cup fine whole-grain bread crumbs

Preheat oven to 350 degrees.
In the oven, melt butter in a 9 x 13-inch baking dish. Add the olive oil and stir to blend; set aside.

In a medium bowl, combine the egg, water and lemon juice.

In a shallow pan or dish, combine the flour, onion salt and pepper.

Coat the fish fillets with the flour mixture then dip in egg mixture. Roll in the bread crumbs. Place fillets in the baking dish, turning to coat with the butter/oil mixture.

Bake at 350 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Yield: 4 servings.

Note: File Photo

Sunday, August 21, 2016

BABY SPINACH-BACON SALAD

1 bag (7-oz) baby spinach
1/2 cup croutons (preferably whole-grain)

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda granulated
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Place spinach and croutons in a large bowl; set aside.

To make dressing:
In a small mixing bowl, blend the water, vinegar, mustard, and Splenda together; set aside.

Slice bacon into small strips; place in medium saucepan and fry over medium-high heat until crispy (about 3 minutes). Add the onion and garlic; cook over medium-high heat 1-2 minutes.

Add the vinegar mixture to the saucepan and simmer a couple minutes. Pour over the spinach and croutons. Toss together and serve immediately.

Yield: 4 servings
Per serving: 80 calories, 5 g protein, 8 g carbs



Saturday, August 20, 2016

RED PEPPER HUMMUS

Olive oil cooking spray
2 cups chopped red bell pepper
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp apple cider vinegar
2 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp cumin
2 tbsp Splenda Granulated
1 can (19-oz) garbanzo beans, drained

Spray a nonstick saute pan with the olive oil cooking spray. Add the bell pepper and saute 4-5 minutes; set aside.

In a food processor, combine the remaining ingredients, add sauteed peppers. Puree 1 minute, scrap down sides and continue to puree until smooth.

Place in a covered bowl and refrigerate until serving time. Garnish with additional chopped parsley, if desired.

Yield: 15-16 servings

Note: Garbanzo beans are excellent for diabetics.

Friday, August 19, 2016

APRICOT GINGER PRESERVES

4 quarts water
1/2 cup lemon juice
4 1/2 lbs ripe apricots
1/4 cup lemon juice
2 tsp grated fresh ginger
1 pkg (1.75-oz) low methoxyl pectin with calcium
1 1/2 cups Splenda Granulated

Put clean jars in boiling water in a canner, bring to a simmer. Only remove jars one at a time for filling. Put 2-piece lids in a saucepan of hot water, simmer until ready to use. Remove only as needed.

Combine the water and 1/2 cup lemon juice in a large bowl; set aside.

Fill a Dutch oven 3/4 full of water; bring to a boil. Immerse apricots in this water for 20 seconds or until skin will peel off easily. Remove apricots with a slotted spoon and immediately plunge into ice water to stop the cooking process. Using a paring knife, slip the skin from apricots; cut in half and remove the pits. Place in the lemon juice water to prevent browning; drain. Place apricots in a food processor in batches and process until finely chopped. Measure out exactly 6 cups of apricots.

In a large Dutch oven, combine the chopped apricots, 1/4 cup lemon juice, ginger and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full boil over medium-high heat. Boil for 1 minute while stirring constantly. Remove from heat and add the Splenda, stirring until completely dissolved. Using a large spoon, skim off any foam.

Ladle the hot preserves into the hot jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with the lids, screwing bands on tightly. Place jars on rack in the canner. Be sure water covers jars by an inch or two. Add boiling water if necessary. Cover and bring the water to a gentle boil. Process the preserves for 10 minutes.

Remove jars and place in an upright position on a towel to cool completely. You may hear popping as the jars cool and seal. After the jars are cooled, press the center of each lid with a finger. If lid doesn't spring back it has not sealed and must be refrigerated.

Sealed jars may be stored in a cool dark place for up to 1 year. Unsealed jars and opened jars may be kept in the refrigerator for 2 weeks.


Thursday, August 18, 2016

GLUTEN-FREE ALMOND CHICKEN BAKE

4 skinless, boneless chicken thighs
1/2 cup almond meal
1 tsp salt
1 tsp pepper
1 tsp paprika

Preheat oven to 350 degrees.
Spray a glass baking dish with nonstick cooking spray; set aside.

Combine the almond meal, salt, pepper and paprika together in a resealable plastic bag. Add thighs, one at a time, to the bag and shake to coat. Place in a glass baking sheet.

Bake 25-30 minutes until chicken is cooked through and the juices run clear.

Note: File Photo

Tuesday, August 16, 2016

BUFFALO CHICKEN MEATBALLS

1 lb lean ground chicken
1 tbsp dried parsley
2 garlic cloves, grated
1 small onion, grated
salt to taste
pepper to taste
1/2 cup Frank's Hot Wing Sauce
2 tbsp butter
low-fat ranch or blue cheese salad dressing for serving
carrot sticks and celery sticks for serving, optional

Preheat oven to 350 degrees.
Lightly spray a baking sheet with nonstick cooking spray; set aside.

In a small bowl, combine the chicken, parsley, onion, garlic, salt and pepper. When mixture is combined well, shape into 16 meatballs. Place meatballs on the prepared baking sheet.

Bake meatballs at 350 degrees 12-15 minutes.

Meanwhile, combine the hot sauce and butter in a small saucepan. Bring to a simmer over low heat.

Place meatballs in a bowl and coat with the sauce.

Serve with the salad dressing and carrot and/or celery sticks, if desired.


Monday, August 15, 2016

RASPBERRY COCKTAIL SAUCE WITH CHILLED SHRIMP

This is a SPLENDA brand recipe.
2 lbs cooked, peeled and deveined shrimp
Sauce:
1 cup no-sugar-added raspberry preserves
1/4 cup prepared horseradish
3 tbsp Splenda Granulated
2 tbsp tomato paste
3 tsp sherry wine vinegar
2 tbsp Worcestershire sauce
1 garlic clove, minced
1 jalapeno pepper, (seeded), minced
1/2 tsp salt
1 pinch black pepper

Place sauce ingredients in a blender or food processor. Blend or process 30 seconds or until smooth.

Chill sauce at least a couple hours before serving. Sauce will keep in the refrigerator for 5 days.

Yield: 32 servings
Per serving: 45 calories, 6 g protein, 4 g carbs
Dietary Exchange: 1 lean meat
Note: File Photo

Saturday, August 13, 2016

SAUTEED ZUCCHINI

1 tbsp butter
4-5 zucchini, sliced thin
1 tbsp chopped chives
Parmesan cheese for garnish

Melt the butter in a large skillet; add zucchini and chives. Saute 4 to 5 minutes until crisp tender. Place on serving platter and sprinkle with the Parmesan cheese.


Friday, August 12, 2016

SAUSAGE GRIT CASSEROLE

2 lbs bulk pork sausage
4 cups water
1 1/4 cups quick cooking grits
4 cups low-fat cheddar cheese, grated or shredded
1 cup low-fat milk
4 large eggs
1/2 tsp thyme
1/4 tsp garlic powder
paprika

Preheat oven to 350 degrees.
Grease (or spray with nonstick cooking spray) a 9 x 13-inch baking pan or dish; set aside.

In a large skillet, brown the sausage, stirring occasionally to crumble. Drain sausage well; set aside.

Bring the water to a boil in a large saucepan; stir in grits. Return the mixture to a boil; cover and reduce heat to simmer. Simmer 5 minutes, stirring occasionally as you don't want grits to stick to pan. Remove pan from the heat. Stir in the cheese, milk, thyme and garlic powder until cheese is melted.  Stir in the eggs and sausage.

Spoon the mixture into the prepared baking pan or dish; sprinkle paprika over all. Bake at 350 degrees for 1 hour or until bubbly throughout.

Note: File Photo



Thursday, August 11, 2016

APRICOT ALMOND BARS

Bottom:
1 box (2-layer size) sugar-free yellow cake mix
1/2 cup butter, melted
1/2 cup finely chopped almonds
1 cup sugar-free apricot preserves*

Filling:
1 brick (8-oz) fat-free cream cheese, softened
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour
Dash of salt
1 tsp vanilla extract
1 large egg
1/3 cup sugar-free apricot preserves
1/2 cup unsweetened flaked coconut
1/4 - 1/3 cup sliced almonds, optional

Preheat oven to 350 degrees.
Generously grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.

In a large bowl, combine the cake mix and butter at low speed of electric mixer until crumbly. Stir in the almonds. Reserve 1 cup of the mixture. Press the remaining mixture in the bottom of the prepared pan. Carefully spread the 1 cup of preserves over the mixture. (Easier to spread preserves if warmed for a few seconds in the microwave.)

Using the same large bowl, beat the cream cheese, Splenda, flour, salt, vanilla and egg until mixed well. Lower speed to low and blend in the 1/3 cup of preserves. Carefully spread the filling over the base.

Combine the reserved bottom mixture and the coconut; sprinkle over the filling. Sprinkle sliced almonds overall, if using.

Bake at 350 degrees for 30 to 40 minutes or until golden brown and the center is set. Cool completely on a wire rack then refrigerate until serving time.

Store any leftovers in the refrigerator.

*My favorite is the Fit & Active Sugar-Free Apricot Preserves from Aldi.

Note: Only you and your doctor know the status of your blood sugar readings. Remember this is a dessert and should be treated as such. Do not over indulge.

Note: File Photo


Wednesday, August 10, 2016

BALSAMIC TOMATOES

3 to 5 (depending on size) fresh tomatoes, sliced
1 cup balsamic vinegar
1/2 cup crumbled feta cheese
1 tbsp snipped fresh basil for garnish

Place tomatoes in a shallow dish and pour the vinegar over them. Cover and marinate at room temperature for 1 to 2 hours. Place tomatoes on a serving platter and sprinkle with the cheese then basil before serving.

Note: File Photo





Tuesday, August 9, 2016

RASPBERRY-LEMON SMOOTHIE

I do not normally recommend smoothies for diabetics but for those who do drink them, here is a recipe for one that is not bad.

1 cup frozen no-sugar-added raspberries
1 carton (8-oz) low-sugar or no-added-sugar lemon-flavored Greek yogurt
1/2 cup low-fat milk
1 tsp vanilla
(add a dash of ground cinnamon to make it more diabetic friendly)

Place all ingredients in a blender; cover and blend until smooth.

Yield: 2 servings of approximately 3/4 cup each

Note: This is a file photo.

Saturday, August 6, 2016

PEPPERED BEEF TIP ROAST

1 (4 to 5 lb) beef tip roast
2 tsp cracked black pepper
2 tsp dry mustard
1/2 tsp ground allspice
1/2 tsp ground red pepper
1 large garlic clove, minced
1 tsp olive or coconut oil

Preheat oven to 325 degrees.

In a small bowl, combine the peppers, mustard, allspice and garlic; stir in the oil to form a paste. Spread evenly over the roast.

Place the roast, fat side up, on a rack in an open roasting pan. Do not add water or cover! Bake until done, 30-35 minutes per pound being sure temperature reaches at least 135 degrees for rare, 155 degrees for medium and more for well done.

Remove from oven and allow to stand 15 to 20 minutes in a warm place before carving.

Note: File photo

Friday, August 5, 2016

WHOLE WHEAT WALNUT CRUMB CAKE

This is a recipe I got from a Pillsbury Bake-Off back in the 1980s. I have updated it to use white whole-wheat flour which I prefer. Use original whole-wheat flour if you prefer. After being diagnosed with diabetes I made other changes to make this cake diabetic-friendly.

STREUSEL TOPPING:
  • 1 cup chopped walnuts or pecans
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
CAKE:
  • 2 cups white whole wheat flour
  • 1/2 cup firmly packed Splenda Brown Sugar Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup low-fat milk
  • 1/3 cup unsalted butter, softened
  • 1 large egg
GLAZE:
3/4 cup 'fake' powdered sugar (recipe below)
1 - 2 tbsp water

Preheat oven to 350 degrees.
Grease and flour (or spray with nonstick cooking spray) two round cake pans.

In a small bowl, mix all streusel ingredients until well blended; set aside.

In a large bowl, combine all the cake ingredients at low speed of electric mixer just until moistened. Beat at medium speed for 2 minutes.

Spread 3/4 cup batter in each of the pans; sprinkle each with 1/4 cup of the streusel. Carefully spread remaining batter of the streusel then top with the remaining streusel mixture.

Bake cakes at 350 degrees 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cool somewhat.

In a small bowl, combine the glaze ingredients until of a drizzle consistency. Drizzle over warm (not hot) cakes.

'FAKE POWDERED SUGAR'
1 cup Splenda granulated
1 tsp cornstarch

Using a blender, process until mixture resembles powdered sugar

Yield: Each cake 8 servings.




Tuesday, August 2, 2016

BISCUIT WEDGES

Even we diabetics like a good biscuit from time to time. This recipe is okay for us once in awhile. I would not recommend eating everyday.

1 cup all-purpose flour
1 cup white whole-wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp Splenda Granular
3/4 cup unsalted butter
3/4 cup nonfat buttermilk

Combine the flours, baking powder, baking soda and Splenda in a mixing bowl and stir to blend. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened. Turn the dough out on a floured surface. Knead 8 to 10 times.

Divide dough into thirds and gently shape each third into a ball. Place balls 2-inches apart on an ungreased baking sheet. Flatten each into a 1-inch thick circle and score each into 4 wedges.

Bake at 400 degrees 10 to 15 minutes or until golden brown.  Separate into wedges. Best served warm.

Yield: 12 servings