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, September 30, 2016

PICANTE BROCCOLI CHICKEN SALAD

I got this recipe in 2001 from a Country Cooking TOH book. It is from a lady in Montana. For diabetics, I recommend using only whole-grain tortillas.

1/2 cup mayonnaise (I use olive oil mayo and recommend all diabetics do the same)
1/4 cup picante sauce
1 garlic clove, minced
1/2 to 1 tsp chili powder
2 cups cubed cooked chicken
2 cups broccoli florets
1 cup diced fresh tomato
1/2 cup shredded cheddar cheese (I use low-fat)
1/2 cup chopped onion
1/4 cup julienned green bell pepper
1/4 cup julienned red bell pepper
Flour tortillas, warmed

In a large bowl, combine first four ingredients; mix well. Add remaining ingredients; toss to coat. Refrigerate at least 30 minutes before serving. Serve with the warm tortillas.

Yield: 6 to 8 servings
Note: File Photo

Thursday, September 29, 2016

CARAMEL APPLE SALAD

3 cup chopped (bite-size) apples
1 can (8-oz) crushed pineapple in its own juice
3/4 cup miniature marshmallows
1 cup chopped pecans or walnuts
1 box (4-serving size) sugar-free instant butterscotch pudding mix
1 (8-oz) carton sugar-free whipped topping, thawed

Gently combine all ingredients together and refrigerate at least an hour before serving.

Note: This is for diabetics whose blood sugar is controlled. And as always, eat this type of food with a lean protein source.

Yield: 6-8 servings

Note: File Photo


Wednesday, September 28, 2016

BANANA-WALNUT MUFFINS

I made these this morning. They are easy, good and healthy.

1 cup Splenda Granulated
1/4 cup unsweetened applesauce
1/4 cup canola or coconut oil
2 eggs
2 cups all-purpose flour
1 tsp baking soda
pinch of salt
3 large or 4 small/medium very ripe bananas
1/2 cup chopped walnuts

Preheat oven to 325 degrees.
Grease 12 to 15 muffin cups; set aside.

Cream the Splenda, applesauce and oil; stir in the eggs and bananas. Add the flour, baking soda, and salt. Mix to moisten dry ingredients. Stir in the walnuts.

Divide batter evenly between the muffin cups. I usually make 15 with this recipe. That is what I consider the right size for a diabetic.

Bake at 325 for approximately 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: The ones pictured are the ones I made today. I sprinkled a little streusel over them. It was Splenda, flour, and a little butter cut in.


Tuesday, September 27, 2016

PEACH CAKE

2 cans sliced Splenda sweetened peaches or a comparable amount of fresh peaches
1/2 cup garbanzo bean flour
1 1/2 cups white whole-wheat flour
2 cups Splenda Granulated
2 tsp baking soda

Preheat oven to 350 degrees.

Drain peaches and mash with a fork. Add the remaining ingredients and mix together well.

Spray a 9 x 13-inch baking pan with nonstick olive oil cooking spray. Pour batter into pan and bake at 350 degrees for 35 minutes. When cooled, cover cake with the following icing.

Icing:
3/4 cup Splenda
3/4 regular-size can of fat-free evaporated milk
1 stick no-salt-added butter
1 1/4 cup unsweetened coconut
1 cup chopped pecans

In a saucepan, bring the Splenda, milk, and butter to a boil. Remove from heat and stir in the coconut and nuts. Spread over the cooled cake.

Cut into 20 squares to serve.

Note: File Photo

COLORFUL OVEN VEGETABLES

1/3 cup butter*
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 cups cauliflowerets
2 cups broccoli florets
6 medium carrots, julienned
3 small onions, quartered

Place butter in a shallow 3-qt baking dish; place in a 400 degree oven for 5 minutes or until melted. Stir the salt, pepper and thyme into the melted butter.

Add the vegetables to the butter mixture and toss to coat well. Cover and bake for 25-30 minutes or until crisp tender.

*For a healthier dish, use a flavored olive oil instead of the butter. There are many delicious flavors available.

Note: If using frozen vegetables, baking time will be less.

Yield: 12 servings

Note: File Photo

Monday, September 26, 2016

ONION PARTY DIP

1 packet dry onion soup mix
1 cup plain Greek yogurt
2 garlic cloves, crushed
1 tbsp low-fat milk
salt and freshly ground pepper to taste
1 tsp lemon juice
2 tbsp chopped chives + extra for garnish, if desired

Combine all ingredients in a bowl; stir with a wooden spoon or silicone spatula until well blended. Allow to stand about 3 hours before serving so the dip will thicken.

Note: File Photo



Saturday, September 24, 2016

CABBAGE PATCH STEW

1 1/2 lbs ground beef
4 celery ribs, sliced
1 medium onion, chopped
7 cups chopped cabbage
2 cans (16-oz each) kidney beans, rinsed and drained
1 can (28-oz) diced tomatoes, undrained
3 cups beef broth
1 can (15-oz) tomato sauce
2 medium carrots, chopped
1/2 tsp Splenda Granulated
Freshly ground black pepper, to taste

Cook the ground beef, celery and onion in a Dutch oven over medium heat until meat is browned and the veggies are tender: drain. Add the remaining ingredients and bring to a boil. Reduce the heat, cover, and simmer for approximately 1 hour until cabbage is tender.

Yield: 14 1-cup servings
Per serving: Approximately 170 calories, 16 g carbs, 15 g protein
Diabetic exchange: 1 1/2 meats, 1 starch

Note: File Photo
This is one of my old 1990s recipes from TOH.

Friday, September 23, 2016

APPLE-MAPLE COOKIES

1/4 butter
1/4 cup coconut oil
1/2 cup plain Greek yogurt
1 cup peeled and shredded Granny Smith apple
2 large eggs
1 tsp maple flavoring
1/2 tsp vanilla extract
1/2 cup garbanzo bean flour*
1 1/2 cups white whole wheat flour
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts, optional

Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, combine the butter, oil, yogurt, apple, eggs, flavoring, and extract.

In another bowl, combine the flours, Splenda, baking soda, baking powder and; add to the apple mixture along with the walnuts, if using, and mix together well.

Drop by heaping tablespoonfuls onto the prepared cookie sheets. Bake at 375 degrees for 9-10 minutes or until lightly browned. Remove to wire racks to cool.

After completely cooled, cookies may be stored in an airtight container.

Yield: About 4 dozen cookies.

*Another 1/2 cup white whole wheat flour may be substituted.

Note: File Photo



Thursday, September 22, 2016

PECAN GREEN BEANS

3 cups cut fresh green beans
Water
4 tbsp chopped pecans
Sprinkle dried onion flakes, optional
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp freshly ground black pepper

Place the beans and onion flakes, if using, in a saucepan and cover with water; bring to a boil. Cook uncovered approximately 10 minutes until crisp tender.

While the beans cook, saute the pecans in the butter 3 to 4 minutes until golden brown. Drain beans and add to the skillet. Sprinkle with the salt and pepper; toss to coat.

Yield: 4 servings
Note: File Photo



Wednesday, September 21, 2016

CINNAMON ROLL COOKIES

What You'll Need:
  • 1 cup quick-cooking oats
  • 3/4 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons margarine, melted and cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free maple syrup
  •  
  • GLAZE
  • 2 tablespoons reduced-fat cream cheese, softened
  • 2 teaspoons lowfat milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar
What To Do:
  1. Preheat oven to 325 degrees F. Coat a baking sheet with cooking spray.
  2. In a medium bowl, combine oats, flour, cinnamon, baking powder, and salt.
  3. In a large bowl, combine margarine, egg, vanilla, and maple syrup. Add in flour mixture; mix well.
  4. Refrigerate dough 30 minutes. Drop dough into 15 rounded scoops on baking sheet and flatten sightly.
  5. Bake 10 to 12 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely.
  6. Meanwhile, in a small bowl, whisk together cream cheese, milk, vanilla, and confectioners' sugar. Place in a small resealable plastic bag and snip off one corner. Drizzle over cookies.

Read more at http://www.everydaydiabeticrecipes.com/Cookie-Recipes/Cinnamon-Roll-Cookies-204986#zVfWj70FZ40QQjrY.99


Monday, September 19, 2016

EGGPLANT PARMESAN

1 small eggplant, unpeeled, cut into 1/2-inch thick slices
3/4 cup tomato sauce
1 small onion, peeled and sliced
1 small bell pepper, seeded and sliced
1 can (4-oz) sliced mushrooms, drained
Garlic salt to taste
Freshly ground black pepper to taste
1/8 tsp oregano
1/8 tsp basil
3-oz part-skim shredded mozzarella cheese
1 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Bake eggplant slices, uncovered, in a single layer on a nonstick baking sheet 15-20 minutes or until soft.

Meanwhile in a small saucepan, combine tomato sauce, onion, bell pepper, mushrooms, garlic salt, pepper, oregano, and basil; simmer 15 minutes.

Spray a casserole dish with nonstick cooking spray and place half the eggplant slices over the bottom. Pour half the tomato sauce mixture over the eggplant and sprinkle with half the cheeses. Repeat the layers with the remaining ingredients.

Bake uncovered at 350 degrees for 30 minutes. Before serving, garnish if desired.

Yield: 4 servings
Note: This is a file photo.


Saturday, September 17, 2016

BLUEBERRY BUCKLE COFFEECAKE

Streusel Topping:
1/3 cup Splenda Granulated
1/2 cup white whole-wheat flour
1 tsp ground cinnamon
dash of salt
1/4 cup butter

Cake:
1 1/2 cups white whole-wheat flour
1/2 cup garbanzo bean flour
2 tsp baking powder
3/4 tsp salt
3/4 cup Splenda Granulated
1/4 cup olive or coconut oil
1 egg (large)
1 tsp vanilla extract
1/2 cup low-fat milk
2 cups fresh or frozen (unsweetened) blueberries

Preheat oven to 375 degrees.
Lightly grease a 9-inch square baking pan; set aside.

Make the topping by combining the Splenda, flour, cinnamon and salt; cut in butter using 2 knives or your fingers until crumbly. Set aside.

In a medium-size mixing bowl, combine the flours, baking powder and salt.

In a large mixing bowl, beat the Splenda, oil, egg and vanilla until blended. Alternately add the flour mixture and the milk, ending with flour mixture, to the egg mixture until well blended. Gently stir in the blueberries just until combined.

Pour the batter into the prepared pan. Sprinkle the topping evenly over the batter.

Bake 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan 10 minutes. May be served from the pan or removed to a serving platter.

Cut into 16 squares for serving.

Note: Picture Credit to King Arthur Flour

Note: This is a coffeecake I made diabetic-friendly based on a KAF recipe.

Tuesday, September 13, 2016

CREAMY BROCCOLI-BACON BAKE

6 cups small broccoli florets
2 carrots, sliced
8-oz cream low-fat cream cheese spread*
2 tbsp milk
1 tsp garlic powder
2 green onions, sliced
3/4 cup low-fat shredded cheddar cheese
4 slices bacon, cooked and crumbled

Preheat oven to 425 degrees.

Drop broccoli and carrots into a pan of boiling water; cook until crisp tender, about 3 minutes. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, combine the cream cheese spread, milk, and garlic powder together until blended.

Return drained broccoli/carrots to saucepan and stir in the cream cheese mixture and onions. Add some of the reserved water if needed to coat all the vegetables.

Spray a 2-quart casserole dish with nonstick cooking spray and transfer broccoli mixture to the dish. Sprinkle the shredded cheese and bacon over the top. Cover the casserole and bake approximately 25 minutes or until heated through. Remove cover for the last 5 minutes of cooking.

Yield: 8 servings
*I recommend using 1/2 to 3/4 this amount for diabetics.
Note: This is a Kraft recipe I have changed to make it diabetic-friendly.

Note: File Photo






Monday, September 12, 2016

CHERRY PIE BARS

2 cups white whole wheat flour
1/2 cup all-purpose flour
1/2 cup garbanzo bean flour
3/4 cup Splenda Granulated
1/2 tsp salt
1 1/2 cups cold butter, cut into slices or cubed
3 cups Splenda-sweetened cherry pie filling
1 cup chopped pecans
1 cup "fake" powdered sugar*
4 to 5 tsp low-fat milk
1/4 tsp almond extract

Preheat oven to 350 degrees.
Line bottom and sides of a 9 x 13-inch baking pan with heavy-duty aluminum foil allowing it to extend over the sides by a couple of inches. Lightly grease the foil or spray lightly with nonstick cooking spray; set aside.

In a food processor, pulse the flours, Splenda and salt until combined. Add butter; pulse until crumbly. Reserve 1 cup of this mixture and press the remaining onto the bottom of the prepared pan. Bake at 350 degrees until lightly browned, 25 to 30 minutes. Remove from oven.

Spread the cherry pie filling over the crust.

Add the pecans to the reserved flour mixture and toss to combine. Sprinkle evenly over the pie filling.

Bake at 350 degrees until golden brown, approximately 40 to 45 minutes. Remove from oven and cool in the pan for 1 hour. Using the foil sides, gently lift bars from the pan to a flat surface.

Stir together the fake powdered sugar, 4 teaspoons of the milk and the almond extract. Add additional milk if needed to reach a drizzle consistency. Drizzle over the top of the pecan mixture.

Cut into 48 bars for serving.
*To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.


Note: File Photo


Tuesday, September 6, 2016

EASY CHOCOLATE CHIP COOKIES

1 cup all-purpose flour
1 1/4 cups white whole-wheat flour
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened applesauce
1/4 cup ground flaxseed
1/4 cup coconut oil
1/2 cup Splenda Granulated
1/4 cup Splenda Brown Sugar Blend
1 tsp vanilla extract
2 eggs
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans*, optional

Preheat oven to 376 degrees.
Line cookie sheets with parchment paper; set aside.

In a small bowl, combine the flours, baking soda and salt; set aside.

Using an electric mixture at medium speed, blend the applesauce, flaxseed, coconut oil, both Splenda products and the vanilla extract just until blended. Add the eggs, one at a time, mix well. Gradually add the flour mixture, beating until blended. Stir in the chocolate chips and the pecans, if using.

Spoon rounded tablespoonfuls of the dough onto the prepared cookie sheets. Bake at 375 for 9 to 11 minutes or until lightly browned. Cool on wire racks.

Yield: Approximately 3 dozen.

*I always use nuts in my cookies, if possible, as they are a great addition to a diabetic diet.


Sunday, September 4, 2016

SIMPLE CINNAMON APPLESAUCE

3 lbs apples, peeled, cored, chopped
3 cups water
1/4 cup Splenda Granulated
1 tbsp fresh lemon juice
1 heaping tsp ground cinnamon

Place apples in a large saucepan or Dutch oven and barely cover with water. Simmer over medium-low heat until tender, about 15-20 minutes.

Using a food processor or blender, process apples until no chunks remain. Return apples to pan and the remaining ingredients. Cook over medium heat 3-5 minutes for
Splenda to dissolves.

Yield: 8 servings
Per serving: 100 calories, 0 protein, 26 carbs (5g fiber), 20 g sugar
Note: Eat applesauce with a protein item as there is no protein in the applesauce. Yes, the sugar is natural but it is still sugar.
Note: File Photo

Saturday, September 3, 2016

STRAWBERRY ORANGE SMASH SMOOTHIE

3 cups unsweetened frozen strawberries
2/3 cup Splenda Granulated
1 1/4 cups fresh squeezed orange juice
1 cup fat-free plain yogurt
1/2 tsp vanilla extract
1/4 cup ice cubes

Place all ingredients in a blender (will fill blender, that's okay). Mix on low 10 seconds. Remove lid, stir with a wooden spoon or silicone spatula.

Mix on medium speed for 15-20 seconds, remove lid and stir again.

Mix on high speed 15-20 seconds or until smooth. Pour into 5 glasses and serve immediately.

Note: I do not recommend smoothies for diabetics but people do request recipes. This has 14 grams of sugar per serving (1/5 of recipe). Yes, I know it is natural sugar, no sugar is added, but it is still sugar.

Note: File Photo

Friday, September 2, 2016

MERINGUE FOR PIES

4 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 cup Splenda Sugar Blend

In a large mixer bowl, combine egg whites, cream of tartar and vanilla; beat at high speed until foamy. Gradually add Splenda, one tablespoon at a time, beating constantly until Splenda is dissolved and meringue forms stiff peaks. Spread over cream pie filling and bake at 275 until lightly browned.

Note: File Photo