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.

Monday, June 26, 2017

PEPPERED TENDERLOIN ROAST

1 (3 to 4 lb) beef tenderloin, trimmed
5 cloves of garlic, minced
2 tbsp finely chopped fresh rosemary
1 tsp salt
1 1/2 tsp freshly ground black pepper
2 tbsp olive or canola oil
1 1/4 cups beef stock/broth

In a small bowl, combine garlic, rosemary, salt, and pepper.  Rub this spice mix over the tenderloin; wrap tightly in plastic wrap and refrigerate tenderloin for at least 4 up to 48 hours.

To prepare roast:
Preheat oven to 425 degrees while roast stands at room temperature.

Heat the olive or canola oil in a large Dutch oven for 4 to 5 minutes per side.  Place a meat rack in the Dutch oven and place the tenderloin on the rack.

Bake the tenderloin, uncovered, for approximately 15 minutes per pound.  Meat thermometer inserted into the thickest part of the tenderloin should read 135 degrees for rare or 155 degrees for medium.  Remove from the oven and let set while the temperature rises another 5 degrees.  Then allow to stand for 15 minutes before slicing.

Stir the beef stock or broth into the pan drippings and cook until reduced to about 3/4 cup.  Strain into a serving bowl or gravy boat and serve with the tenderloin.

Note: File Photo

Sunday, June 25, 2017

DEATH BY CHOCOLATE ZUCCHINI BREAD

1/2 cup melted butter
1/2 cup cocoa powder (not hot chocolate mix) + additional for dusting, if desired
1/4 cup all-purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup Splenda granulated
1 large egg + 1 egg yolk
1 tsp vanilla extract
2 cups grated zucchini
2/3 cup sugar-free chocolate chips
Flaky sea salt for garnish, if desired. Omit if you have to be cautious about salt.

Preheat oven to 350 degrees.
Spray a loaf pan with nonstick butter-flavored cooking spray and dust lightly with cocoa powder; set aside.

In a large bowl, using a whisk, combine the 1/2 cup cocoa powder, flours, baking soda, cinnamon, and salt.

In a second large bowl, combine Splenda, egg and egg yolk until smooth. Stir in the vanilla extract and the melted butter; mix until smooth. Add the zucchini. Stir in the flour mixture, 1/3 at a time. Fold in the chocolate chips.

Pour batter into the prepared pan and bake at 350 degrees for 50 minutes. Remove from oven and allow to cool slightly in the pan. Remove to a wire rack to finish cooling. Sprinkle with the sea salt, if using.

Note: A friend shared a recipe with me from Delish wondering if diabetics could eat it. I redid the recipe to make it diabetic-friendly.









TANGY MARINATED FRESH BROCCOLI

3 bunches fresh broccoli
1 tbsp Splenda Granulated
1 tsp salt
1 tsp pepper
1 cup cider vinegar
1 tbsp dried dill
1 1/2 cups canola oil
1 tsp garlic powder
lemon slices for garnish

Remove the stalks from the broccoli (can be saved and used later in soup, etc).  Separate the broccoli heads into smaller flowerettes and place in a shallow container; set aside.

In a small bowl, using a wire whisk, combine the Splenda, salt, pepper, vinegar, dill, canola oil, and garlic powder until well blended.  Pour the dressing over the broccoli tossing gently to coat all the broccoli.  Cover and refrigerate for 24 hours, stirring several times during that time.

To serve, garnish with the lemon slices if desired.

 Note: File Photo

Saturday, June 24, 2017

CHICKEN WITH PINEAPPLE AND LEMON

1 can (20-oz) sliced pineapple in its juice
1 garlic clove, pressed
1 tbsp cornstarch
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried rosemary, crumbled
3 whole chicken breasts, split
1 tsp salt
1 small lemon, thinly sliced

Preheat broiler.

Drain the pineapple; reserve the juice.  Combine the juice with the garlic, cornstarch, Worcestershire sauce, mustard, and rosemary. 

Arrange the chicken, skin side up in a shallow baking dish; sprinkle with the salt.  Broil until browned.

Stir the prepared sauce and pour over the chicken.  Bake at 400 degrees for 30 minutes.  Arrange the pineapple and lemon around the chicken and spoon sauce over all.  Bake an additional 5 minutes.

Yield: 6 servings

This dish has the natural sugar of the pineapple and juice.  However, the protein of the chicken gives you a good carb to protein ratio.

Note: This is a file photo not this actual recipe.


Friday, June 23, 2017

PORK CHOPS WITH APRICOT GLAZE

4 boneless pork chops (about 1 1/4 lbs)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp canola oil
1/4 cup apricot nectar
1/4 cup water
1/4 cup reduced-sodium soy sauce
1 garlic clove, minced
1/3 cup sugar-free apricot preserves
2 cups hot cooked brown rice, optional

Sprinkle the salt and pepper evenly over the pork chops.  Heat the canola oil in a large skillet over medium-high heat.  Add the pork chops to the skillet and cook until browned on both sides, turning once.  This should take about 10 minutes.

In a small bowl combine the apricot nectar, water, soy sauce, garlic, and preserves; mix together well.

Pour the apricot mixture over the pork in the skillet and reduce the heat to low.  Cover skillet and simmer until the pork is cooked through, about 20 minutes depending on the thickness of the chops.

Serve over the hot brown rice, if desired.  Add some steamed broccoli and you have a tasty, healthy meal.

 Note: This is a file photo.

Thursday, June 22, 2017

SWEET POTATO CASSEROLE WITH SPLENDA

4 medium sweet potatoes
3/4 cup Splenda Granulated
1/2 cup fat-free evaporated milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 egg, lightly beaten
1/2 cup whole-wheat flour
3 tbsp butter, melted
1 cup panko bread crumbs
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-favored syrup

Preheat oven to 375 degrees.

Place the sweet potatoes on a baking sheet and bake for 1 hour or until done.  Cool to the touch; peel and mash.  Reduce oven temperature to 350 degrees.

Lightly grease or spray a 9 x 13-inch baking dish; set aside.

Combine the mashed sweet potatoes, Splenda, evaporated milk, orange rind and juice, vanilla extract, egg, flour, and 3 tablespoons of melted butter together.  Beat at medium speed with an electric mixer until smooth.  Spoon the mixture into the prepared baking dish.

In a small bowl combine the panko crumbs, pecans, 2 tablespoons melted butter and the maple-flavored syrup together.  Sprinkle this mixture over the sweet potato mixture. 

Bake for 1 hour at 350 degrees.

Yield: 14 servings.

 Note: File Photo

Wednesday, June 21, 2017

BREAKFAST IN A HURRY

When you have a busy morning and have to rush to get something healthy down, you can get by with the following:
1 100% whole-wheat mini bagel*
1 tbsp peanut butter
1 orange

Spread the peanut butter on the mini bagel.  Eat with the orange.

*If you do not have a mini bagel, eat only half of a larger one.

This breakfast has approximately 45 grams of carbs to 17 grams of protein making it fit the 1/3 as many protein as carbs rule.

I do not recommend this on a daily basis but it is perfectly okay from time to time.

 Note: Photo from Cooking Light

Tuesday, June 20, 2017

PRIMAVERA CHICKEN PIZZA

When you just have to have a pizza, make this healthy pizza rather than picking up the phone!
1 tube refrigerated pizza crust*
olive oil nonstick cooking spray
2 tbsp shredded mozzarella cheese
1 small garlic clove, minced
2 tbsp lite Ranch salad dressing
1 pkg (6-oz) refrigerated cooked chicken breast strips, chopped
1/3 cup finely chopped red bell pepper
1/3 cup thinly sliced and diced red onion
1/2 cup torn baby spinach
1 1/2 cups shredded Italian-blend cheese
1 tsp pizza seasoning
Preheat oven to 400 degrees.
Lightly grease a 12-inch pizza pan or use a pizza stone.
Unroll dough onto the pan. Starting in the center, press out the dough to the edge of the pan. Lightly spray the crust with an olive oil cooking spray. Sprinkle the mozzarella cheese and the garlic over the dough.
Bake the dough 8 to 10 minutes or until lightly browned. Remove from oven and spread the Ranch dressing over the top. Top the dressing with the chicken, bell pepper, onion, and spinach. Sprinkle the Italian-blend cheese and the pizza seasonings over the top.
Return to oven and bake 9 to 12 minutes or until the cheese is melted and the pizza is hot.
Yield: 4 servings
*Use the Cauliflower Pizza Crust recipe on this site.
 Note: Photo from Pillsbury

Monday, June 19, 2017

CHERRY BERRY PIE with SPLENDA

Pastry for a 2-crust pie
1 can (14.5-oz) pitted red tart cherries, undrained
1 pkg (12-oz) frozen raspberries, thawed
1 cup fresh blueberries, or frozen blueberries, thawed
1 cup Splenda Granulated
1/4 cup cornstarch
2 tbsp butter
Preheat oven to 375 degrees.
Line a 9-inch deep-dish pie plate with pastry; set aside.
Drain the cherries, raspberries, and blueberries (if frozen); reserve 1 cup of the juices. Set the berries and the juices aside.
In a medium saucepan combine the Splenda and the cornstarch; gradually stir in the cup of juices. Cook mixture over medium heat while stirring constantly. When mixture begins to boil, cook for 1 minute, stirring constantly. Stir in the butter, cherries, and berries. Allow to cool slightly and pour into the pie shell.
Top filling with the second pastry and place over the filling. Trim the crusts to even out if necessary. Fold the pastry under and crimp edges to seal. Cut some slits in the crust for steam to escape.
Bake pie 40 to 45 minutes or until the crust is golden brown and filling is bubbly. To prevent the edge from excess browning, cover with foil strips or a pie crust shield.
Cool completely on a wire rack. Cut into 8 wedges for serving.
Top with whipped cream or sugar-free vanilla ice cream, if desired.

Pastry for a 2-crust pie
1 can (14.5-oz) pitted red tart cherries, undrained
1 pkg (12-oz) frozen raspberries, thawed
1 cup fresh blueberries, or frozen blueberries, thawed
1 cup Splenda Granulated
1/4 cup cornstarch
2 tbsp butter
Preheat oven to 375 degrees.
Line a 9-inch deep-dish pie plate with pastry; set aside.
Drain the cherries, raspberries, and blueberries (if frozen); reserve 1 cup of the juices. Set the berries and the juices aside.
In a medium saucepan combine the Splenda and the cornstarch; gradually stir in the cup of juices. Cook mixture over medium heat while stirring constantly. When mixture begins to boil, cook for 1 minute, stirring constantly. Stir in the butter, cherries, and berries. Allow to cool slightly and pour into the pie shell.
Top filling with the second pastry and place over the filling. Trim the crusts to even out if necessary. Fold the pastry under and crimp edges to seal. Cut some slits in the crust for steam to escape.
Bake pie 40 to 45 minutes or until the crust is golden brown and filling is bubbly. To prevent the edge from excess browning, cover with foil strips or a pie crust shield.
Cool completely on a wire rack. Cut into 8 wedges for serving.
Top with whipped cream or sugar-free vanilla ice cream, if desired.
 
 

Sunday, June 18, 2017

SLOW COOKER PORK AND PEPPER STEW

3 tbsp flour
3 garlic cloves, minced
1/2 tsp dried marjoram
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/4 lbs boneless pork loin, trimmed and cut into cubes of approx. 1-inch
2 tsp olive or canola oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 1/2 cups canned crushed tomatoes
1/4 cup low-sodium chicken broth
Preheat broiler.
Spray a large rimmed baking sheet with nonstick cooking spray.

In a medium bowl combine the flour, garlic, marjoram, sage, salt, and black pepper; add the cubed pork and toss to coat. Shake pork cubes to remove excess flour and place in a single layer on the prepared baking sheet. Reserve the flour. Drizzle the oil over the pork and broil 5-inches from the heat, turning frequently, until light brown (about 10 minutes).

Place the browned pork along with any juices to the slow cooker or crockpot. Stir in the bell peppers, tomatoes, chicken broth, and the reserved flour mixture until smooth. Place lid on the cooker and cook 3 to 4 hours on high or 6 to 8 hours on low, until the meat is tender.

Delicious served with brown rice.

Note: File Photo

 

 

Saturday, June 17, 2017

PUFF PASTRY CHICKEN POT PIE

2 tbsp butter
1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed

Melt butter in a large skillet over medium heat.  Add onion to the butter and cook, stirring occasionally, a few minutes until tender.  Add the mushrooms and salt to the onions.  Cook until the liquid evaporates and mushrooms are lightly browned.  Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.

Pour the mixture into a 10-inch deep dish pie plate that has been lightly sprayed with nonstick cooking spray.  Place the sheet of puff pastry and trim off excess pastry.  Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.

Yield: 6 servings

Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust.  The chicken and mushrooms give this dish a good amount of protein versus carbs.

Note: This is a file photo.

Friday, June 16, 2017

BAKED THREE-CHEESE BEEFY ZITI

1 pkg (12-oz) uncooked whole-grain ziti pasta
1 lb lean ground beef
3 cups sugar-free or low-sugar marinara or pasta sauce
1 pkg (8-oz) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup ricotta cheese
3 tbsp pesto sauce
1/4 tsp crushed red pepper
Fresh grated Parmesan cheese

Cook pasta according to pkg directions; drain.

While pasta cooks, brown the ground beef in a nonstick skillet and drain well. 

In a large mixing bowl combine the cooked pasta with the browned beef.  Add the 2 cups of the marinara sauce, half the mozzarella cheese, half the Parmesan cheese, the ricotta cheese, pesto sauce and red pepper.  Stir until well blended.

Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray.  Spoon the ziti-beef mixture into the baking dish.  Spoon the last cup of marinara sauce over the casserole.  Sprinkle with the remaining halves of the Mozzarella and Parmesan cheeses.

Bake the casserole at 400 degrees for 30 minutes or until the cheeses are melted and the casserole is bubbly.  Serve with additional grated Parmesan cheese.

Yield: 6 to 8 servings

 Note: File Photo

Thursday, June 15, 2017

FRESH FRUIT DIP

Assorted fresh fruits of your choice, cut into bite-size chunks, pieces, etc
1 cup low-fat sour cream
2 teaspoons Splenda Brown Sugar Blend

Mix the sour cream and Splenda. Refrigerate 30 minutes to chill and flavors to blend. Serve with the fresh fruits.

 Note: File Photo

Wednesday, June 14, 2017

TRIPLE LAYER WHITE CAKE

2 cups cake flour
1 cup white whole-wheat flour
3 tsp baking powder
1/2 tsp salt
3/4 cup shortening
1 1/2 cup Splenda granulated
3 tbsp water
1/2 cup low-fat milk
1/2 cup warm water
2 tsp vanilla extract
6 egg whites, stiffly beaten

Preheat oven to 350 degrees.
Grease and flour three 9-inch round cake pans; set aside.

Sift the flour, baking powder, and salt into a bowl; set aside.

Cream the shortening, Splenda and 3 tablespoons of water together in a large mixer bowl until fluffy.

In a measuring cup, combine the skim milk, warm water, and vanilla extract. Alternately add the flour mixture and the milk mixture to the creamed mixture, beating well after each addition. Fold the cake batter into the stiffly beaten egg whites. Divide the batter evenly between the 3 prepared baking pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to cool slightly in the pans. Remove from pans and cool completely on wire racks.

Frost and decorate as desired using sugar-free frosting. I like to make lemon or other sugar-free pudding to use as filling between the layers.

Note: File Photo

Tuesday, June 13, 2017

EASY CHOCOLATE TRUFFLES FOR DIABETICS

2 cups sugar-free chocolate chips

1 teaspoon orange extract*
1 can sugar-free chocolate fudge frosting
1 cup unsweetened coconut**

Melt the chocolate chips in a medium saucepan over low heat, stirring constantly or melt in the microwave by heating 30 seconds, stir and heat a few more seconds, stir, and repeat until completely melted. Stir in the orange extract, blending well. Combine the chocolate chip mixture with the fudge frosting. Refrigerate until firm, one to two hours.

Place the coconut in a pie pan or shallow dish. Scoop the chilled chocolate mixture into 1-inch sized balls(mixture will be sticky). Roll the balls in the coconut until coated. Place each ball into foil or decorative candy cups, if desired or if giving as gifts. Store candy in the refrigerator.

Yield: 6 dozen truffles

*Other extracts may be used to suit your taste, ie peppermint, vanilla, banana, etc.
**Balls may also be rolled in very finely chopped nuts.

Note: If you have trouble controlling your blood sugar, you should probably go with the nuts rather than the coconut.  The nuts add protein to the candy.

Note: File Photo

Monday, June 12, 2017

LEMON AND PARSLEY LINGUINE

1/2 lb whole-wheat linguine

3 tbsp extra-virgin olive oil
2 medium cloves garlic, pressed
1 tsp finely grated lemon peel
2 tbsp chopped fresh flat-leaf parsley
2 tsp fresh lemon juice
2 tbsp shredded mozzarella cheese, optional

Cook linguine in large pot of boiling salted water until tender but firm, stirring occasionally. Drain, reserving 1 cup of the liquid.

Meanwhile heat the olive oil in a large skillet over medium heat. Add garlic and saute until golden, approximately 1 minute. Add the lemon peel and cook about a half minute. Remove from the heat.

Add the well drained linguine to the garlic skillet. Return to the heat and mix in the parsley. Add the lemon juice and 1/2 cup of the reserved liquid. Season with salt and pepper, if desired. Toss until heated through. Add more of the reserved liquid, if needed.

Sprinkle with the cheese, if using.

Yield: 4 servings


Note: I suggest a small serving of lean meat for protein with this pasta.

Note: File Photo

Saturday, June 10, 2017

SCRAMBLED EGG POCKETS

1 whole egg

2 egg whites
1 tbsp fat-free milk
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 tsp butter, softened, divided
3 tbsp minced onion
2 tbsp jarred roasted red pepper, diced (blot on paper towel before dicing) or a few fresh baby spinach leaves
1 whole-wheat pita bread halved and warmed in microwave or oven

In a medium bowl whisk the egg, egg whites, milk, salt and pepper until well blended.

Over medium heat, melt 1/2 teaspoon of the butter in a medium skillet that has been coated with nonstick cooking spray. Add the onion and cook 3 minutes, stirring occasionally, until lightly browned and tender. Add the egg mixture to skillet and sprinkle with the red pepper. Stir gently, lifting edge to allow uncooked portion to flow underneath. Continue cooking until set.

Spread the inside of the two pita halves with the remaining butter. Spoon the egg mixture into the pitas.

Yield: 2 servings
Per serving: 155 calories, 6 g (3 sat)fat, 11 g protein, 17 g carbs, 113 mg cholesterol, 3 g dietary fiber

Note: File Photo

Friday, June 9, 2017

WEIGHT LOSS LONG TERM

We diabetics often battle weight problems. If you get discouraged trying to shed pounds, remember this: THINK OF WEIGHT LOSS AS A LONG TERM PROCESS. Successful weight loss is not a quick fix but rather a lifestyle change in eating habits. As we all know, most habits die slowly!



Wednesday, June 7, 2017

PEANUT STUFFED PORK CHOPS

1 cup herbed croutons

1/2 cup finely chopped peanuts
2 tbsp instant minced onion
2 tbsp snipped parsley
1 tsp crushed red chili pepper
1/3 cup butter, melted
1 tbsp water
3/4 tsp salt
8 loin pork chops, 1 1/4-inch thick cut with pockets
1 tsp salt
1/4 tsp black pepper
1 jar (10-oz) sugar-free apple jelly
2 tbsp lemon juice

In a medium bowl mix the croutons, peanuts, onion, parsley, and chili pepper. Stir together the melted butter, water, and 3/4 teaspoon salt; pour over the crouton mixture and toss to moist all.

Trim any excess fat from the pork chops; season with the 1 teaspoon salt, and the pepper. Stuff the pork chop pockets with the crouton mixture. Close the openings with skewers.

Heat the apple jelly and lemon juice just to boiling, stirring constantly.

Place the pork chops on grill 4-inches from heat on outdoor grill). Cook 1 hour or until done, turning every 15 minutes and basting with the jelly-lemon mixture during the last half of the grilling time.

Yield: 8 servings

Note: File Photo

Tuesday, June 6, 2017

TRIPLE LAYER LEMON PIE

2 pkg (3.4-oz each) instant sugar-free lemon-flavored pudding mix
2 cups cold reduced-fat milk
1 tbsp lemon juice
1 (6-oz) ready-to-use graham cracker pie crust*
1 carton (8-oz) sugar-free frozen whipped topping, thawed, divided
Beat pudding mix, milk, and lemon juice together with a whisk for 2 minutes. Mixture should be thick. Spread 1 1/2 cups over the bottom of the crust.
Whisk half the whipped topping into the remaining pudding mixture and spread over the layer already in the pie crust.
Spread the remaining whipped topping over the second layer.
Refrigerate at least 4 hours before cutting to serve.
*Only you know what your blood sugar can take. If you cannot use a ready-to-use graham cracker crust, make a regular, sugar-free crust or make your own crumb crust using sugar-free shortbread cookies, crushed, with some melted butter to form a crumb crust.

Photo: Courtesy of Kraft Foods


CHUNKY BLACK BEAN-SWEET POTATO CHILI

2 tsp canola oil

1 cup chopped onion
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tsp chili powder
1 can (14-oz) fire-roasted diced tomatoes, do not drain
1 tbsp minced chipotle chiles
1 small (approx. 8 oz) sweet potato, peeled and chunked
1 can (15-oz) black beans, rinsed and drained
1/2 cup chopped cilantro, optional

In a large saucepan over medium heat, heat te canola oil. Add the onion and cook, stirring, for 5 minute. Add bell peppers, garlic, and chili powder; cook while stirring for about 2 minutes.

Add the tomatoes with juice, chipotle chiles and the sweet potato; bring to a boil. Cover the saucepan and simmer over medium-low heat for 15 minutes. Stir in the black beans; cover and simmer another 8 to 10 minutes or until sweet potatoes are tender. (Mixture will be thick. If you want, you can gradually stir in water to thin to your preferred consistency.)

To serve, sprinkle with chopped cilantro, if desired.

Yield: 4 to 5 servings

NOTE:By scrubbing the sweet potato well instead of peeling, you will retain more nutrients.


Note: File Photo

Tuesday, May 30, 2017

APPLE-PEAR CRISP

1/3 cup old fashion oats
2 tbsp Splenda Brown Sugar Blend
2 tbsp whole-wheat flour
1/2 tsp ground cinnamon
2 tbsp cold butter, cut into small pieces
2 large Granny Smith apples, peeled and sliced
1 large pear, peeled and sliced
Preheat oven to 350 degrees.
Coat an 8-inch square baking dish or pan with nonstick cooking spray; set aside.
In a medium bowl, combine the oats, Splenda, flour and cinnamon, mixing well. Cut in the butter until the mixture resembles coarse crumbs.
Place the sliced apples and pears in the prepared baking dish. Sprinkle the oat mixture evenly over top of fruit. Bake 35 to 40 minutes or until the topping is lightly browned and the fruit is tender when pierced with a fork.
Yield: 6 servings of 1/2 cup each


Saturday, May 27, 2017

QUICK AND EASY CORN SALAD

2 cans no salt added whole kernel corn, drained
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 tbsp finely chopped red onion
2 tbsp chopped fresh cilantro, optional
1/4 cup Zesty Italian Salad Dressing (watch the sugar content)

Combine the corn, peppers, onion and cilantro, if using, in a bowl. Pour the salad dressing overall and toss to coat. Best when allowed to chill for 45-1 hour.

This salad is good for camping and picnics as there is no mayonnaise.

Note: File Photo




SPICY BEAN SALSA

1 can black-eyed peas, drained

1 can black beans, drained
1 can whole kernel corn, drained
1/2 cup chopped purple onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cans diced tomatoes, undrained
1/2 tsp garlic salt
1 bottle (8-oz) Italian salad dressing (watch sugar content)
Tortilla chips for dipping, optional
chopped jalapeno peppers, optional*

In a large glass bowl, combine all ingredients except the chips. Mix well. Cover and refrigerate for several hours to allow the flavors to blend.

*Jalapeno peppers are hot so do not use unless you want the added heat. If using, handle with gloves; do not touch eyes or face while working with jalapenos!

Note: File Photo



Friday, May 26, 2017

VEGETABLE QUESADILLAS

1/2 lb fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
6 8-in flour tortillas
2 cups shredded reduced-fat cheddar/Monterrey Jack cheese blend
3/4 cup your favorite salsa
fat-free sour cream

Coat a large nonstick skillet with nonstick cooking spray. Add the mushrooms, zucchini, and green onions to the skillet and saute until tender. Add the corn, tomatoes, basil, salt, and black pepper; cook another 2 to 3 minutes until heated through. With a slotted spoon, spoon the filling evenly over 1/2 of each tortilla. Sprinkle the cheese over the veggies and fold the tortilla over. Lightly spray the tops of each tortilla with the nonstick cooking spray. Bake, uncovered for 10 to 12 minutes at 400 degrees, or until golden brown. Serve with the salsa and sour cream.

BANANA NUT BREAD

3 large well-ripened bananas

1 egg or 1/4 cup egg substitute
1/2 cup sugar-free applesauce
1/3 cup low-fat milk
1/3 cup Splenda Blend
1 tsp. salt, optional
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 cups white whole-wheat flour
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Mash bananas with a fork. Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas. Mix well with fork. Slowly stir in the flour. Stir only until flour is moistened. Fold in chopped nuts. Lightly grease a loaf pan with cooking spray. Pour batter into pan. Bake 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes before removing to a cooling rack.

Note: File Photo

Thursday, May 25, 2017

CURRIED TURKEY APPLE SALAD

1/4 cup diced red onion

1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp Splenda Granular
1/4 cup low-fat mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted walnuts

Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.

When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.

To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.

Note: File Photo

Wednesday, May 24, 2017

VENISON STEAK WITH BLUEBERRIES

2 tablespoons butter, melted

4 venison steaks, 1/2-inch thick
1 large lemon, juiced and peel grated
1 cup chicken broth
4 tablespoons butter
1 cup fresh blueberries*
1/4 tsp ground cinnamon
1/8 tsp ground ginger
salt to taste
freshly ground black pepper to taste

Melt the 2 tablespoons of butter in a large skillet. Add the vension steaks and cook until medium rare (or desired doneness) and browned on both sides. Remove to a platter and keep warm.

De-glaze the skillet with the chicken broth, lemon juice, and lemon rind. Cook over high heat until the liquid is reduced to a half cup. Lower the heat to medium and add the 4 tablespoons of butter, whisking in 1 at a time. Add the blueberries, cinnamon, ginger, salt, and pepper to the sauce.

To serve, pour the blueberry sauce over the steaks and serve immediately.

Note: File Photo

Tuesday, May 23, 2017

LINDA'S FAVORITE CORNBREAD

Cornbread is one of my very favorite foods. It is also one of the foods that raises my blood sugar quicker than just about anything. Over the years I tried several experiments and have come up with this as my favorite cornbread. It does not raise my blood sugar and it is quite tasty. I serve it to my family and they enjoy it, too. I make a recipe of it a week and keep it in baggies in the refrigerator. I take out a square at a time, wrap it in a paper towel and microwave it about 15 to 30 seconds (in my microwave, it might be different in yours). It is just as good as straight from the oven. Of course a small pat of butter makes it even better!

Here are my ingredients assembled for this recipe. No, I don't whisk it but I do like to mix it with a whisk then I use a rubber or silicone spatula to give it a stir and to spread it in the pan. It does need to be spread as it is not a runny batter.


Preheat oven to 400 degrees. 
Spray a round or square 9-in square pan with nonstick cooking spray; set aside.

3/4 cup yellow cornmeal
1 1/4 cups white whole-wheat flour (if I have it, I replace the 1/4 cup with garbanzo bean flour)
1/4 cup Splenda granular (I usually use the Kroger brand which is pictured above)
2 tsp baking powder
1/2 tsp salt (optional, but I always use it)
1 cup low-fat milk (I use 2%)
1 large egg
1/4 cup canola or coconut oil

In a mixing bowl, using a whisk, blend the cornmeal, flour/s, Splenda, baking powder and salt until combined. Stir in the milk, add the egg that has been lightly beaten, and the oil. Stir to blend together well.

Using a spatula, spread the batter evenly into the prepared pan and bake at 400 degrees 20-25 minutes. For my oven I set my timer at 21 minutes and it turns out just the way I like it.

The finished product.






BROCCOLI WITH ORANGE CREAM SAUCE

1 1/2 lbs fresh broccoli, cut into florets

6 oz fat-free cream cheese, cubed
1/4 cup fat-free milk
1/4 tsp thyme
1/4 tsp salt
1/4 tsp grated orange peel
1/4 cup unsweetened orange juice
2 tbsp chopped walnuts

Steam broccoli for 6 to 8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the cream cheese, milk, thyme, salt and orange peel. Cook and stir over low heat until blended. Stir in orange juice until combined. Place broccoli in a serving dish; top with the orange sauce and sprinkle with nuts.

Yields 6 servings 3/4 cup each =126 calories, 14 g carbs, 12 g protein

Note: File Photo

Monday, May 22, 2017

HOMEMADE POPSICLES

Make your own popsicles that are sugar-free, do not melt easily and you can choose your own flavors. Use popsicle cups or make in small paper cups with a popsicle stick.


1 pkg (4-serving size) sugar-free gelatin, your flavor choice
1 pkg (2-qt size) sugar-free drink mix
1 cup boiling water
7 cups cold water

In a 2-quart pitcher dissolve gelatin in 1 cup hot water; stir to completely dissolve. Add the drink mix powder; stir to dissolve. Add the cold water. Stir mixture to blend then pour into popsicle cups. Freeze until solid.

Note: File Photo

Sunday, May 21, 2017

CHILI-SPICED CHICKEN

8 skinless, boneless chicken breasts

2 tsp onion powder
1 tsp salt
1 1/2 tsp paprika
1/2 tsp chile powder
Cooking oil spray

Preheat oven to 350 degrees. Combine spices in a small bowl. Sprinkle spice mixture evenly over chicken breasts. Heat a large non-stick skillet over medium-high heat. Spray pan with cooking spray. Add chicken to pan and saute about 2 minutes on each side. Remove chicken to a shallow baking pan and bake approximately 15 minutes or until juices run clear.

Note: File Photo

Saturday, May 20, 2017

BANANA-NUT-SOUR CREAM MUFFINS

1 cup Splenda granulated

1/4 cup canola or coconut oil
1/4 cup unsweetened applesauce
2 eggs
1 cup white whole-wheat flour
1/2 cup garbanzo bean flour
1 tsp baking soda
1 tsp salt
1 1/4 cup mashed ripe bananas
1/2 cup low-fat sour cream
2 tsp vanilla extract
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Using a large spatula or wooden spoon, mix the Splenda with the oil and applesauce until creamy. Add the eggs and beat together well.

Combine the two flours with the baking soda and salt; add to the egg mixture and blend together well.

Add the bananas, sour cream, and vanilla extract; stir until well blended. Stir in the nuts.

Divide batter equally into 18 muffin cups that have been sprayed with nonstick cooking spray.  Bake at 350 degrees approximately 25 minutes or until a wooden toothpick inserted in the center comes out clean.

I was out of pecans so these don't have nuts but they are still very tasty.

SALMON HASH

1 can (15 1/2-oz) can red salmon, drained

2 cups finely chopped, peeled potatoes
2 tbsp butter
3 green onions, finely chopped
1/8 tsp pepper

Remove and discard skin and bones from salmon; flake salmon with a fork and set aside. Saute potatoes in margarine in a large skillet 15 minutes or until tender. Remove from skillet and set aside. Add green onions to skillet and saute 2 to 3 minutes. Stir in pepper. Add the potatoes and salmon. Cook over medium heat, without stirring, until thoroughly heated.

Note: File Photo

Friday, May 19, 2017

GARLICKY SPINACH SALAD

1 lb fresh spinach

2 fresh tomatoes, sliced
6 scallions, trimmed and thinly sliced
1 cucumber, sliced
5 tbsp plain
 yogurt
2 tbsp extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp dried thyme
Fresh ground black pepper

Wash spinach, remove stems and dry. Tear into pieces and place in salad bowl. Add tomatoes and scallions and use hands to combine with spinach. In a small mixing bowl, combine yogurt, oil, garlic, thyme and pepper. Add dressing mixture to the spinach mixture and mix well.

Note: File Photo

Thursday, May 18, 2017

TOMATO BASIL ROTINI WITH CHICKEN BREAST

12 oz pkg whole-wheat rotini
2 cups chopped plum tomatoes
1 1/4 cups sugar-free pasta sauce
1 tbsp basil
1 tbsp olive oil
1 clove garlic, minced OR 1 tsp garlic powder
1 cup crumbled feta cheese
1 lb boneless skinless chicken breast
fresh basil leaves for garnish, optional
cherry tomatoes, halved, for garnish, optional

Cook pasta according to package directions and drain. While pasta cooks, grill or saute chicken breasts until no longer pink in the center. When thoroughly cooked, slice into strips. In a large mixing bowl, combine tomatoes, sauce, basil, olive oil, and garlic. Add cooked pasta and toss to combine. Top with the chicken strips. Sprinkle cheese over the top. Garnish dish with fresh basil leaves and halved cherry tomatoes, if desired. Serve warm.

Note: This is a file photo of a very similar recipe. This picture does not have the feta cheese topping.

Wednesday, May 17, 2017

EASY GARBANZO BEAN SALAD

1 can (15-oz) garbanzo beans, drained and rinsed

1/4 cup chopped fresh parsley
3 green onions, chopped
1 jar (4-oz) pimentos, chopped
1/4 cup red wine vinegar
2 tbsp olive oil
1 tsp salt
1/2 tsp Splenda granular
1/2 tsp freshly ground black pepper

In a medium dish with a cover, combine all the above ingredients. Cover the dish and refrigerate at least one hour. Before serving, be sure lid is on tight and shake gently.

Yield: 4 servings

Note: Be sure to drain and rinse beans.



Tuesday, May 16, 2017

APPLE DUMPLINGS

2 cups self-rising flour*

1/2 cup shortening
3/4 cup low-fat milk
5 cups chopped apples
1 cup Equal Sugar-Lite or Splenda Blend
1 tsp cinnamon

Preheat oven to 375 degrees. Cut flour into shortening as if making a pie crust. Add milk. Make into a dough and roll out into a rectangle. Add Equal and cinnamon to apples and mix together. Spread apple mixture over dough. Roll up jelly-roll style and cut into slices. Place into a baking pan and pour sauce over all. Bake 1 hour.

To make sauce: Bring to boiling:

2/3 cup butter, 1/2 cup sugar, 1 cup Splenda and 1 1/2 cups boiling water

NOTE: The sauce in this recipe uses 1/2 cup sugar. You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don't like the applesauce results. But be aware of this when fitting this recipe into your diet!

* I recommend using 2 cups white whole-wheat flour and adding 2 1/2 teaspoon baking powder and 1/2 to 1 teaspoon salt. I recommend that diabetics never use refined white flour.

Note: File Photo

Monday, May 15, 2017

COOL LIME CHEESECAKE

CRUST:

1 cup low-fat graham cracker crumbs
3 tbsp stick butter, melted
3 tbsp Equal Spoonful or 2 tbsp Splenda granular

FILLING:
2 pkgs (8 oz each) low-fat cream cheese, softened
2/3 cup Equal Spoonful or Splenda Granular
2 egg whites
1 egg
1/2 tsp grated lime peel
3 tbsp fresh lime juice

Preheat oven to 325 degrees.

To make crust: Combine graham cracker crumbs, butter, Equal; press evenly over bottom and up side of an 8-inch springform pan. Bake for 8 minutes.

To make filling: In a medium mixing bowl, beat cream cheese and Equal until fluffy. Beat in egg, egg whites, lime juice and peel until well blended. Pour mixture into prepared crust. Bake at 325 degrees 30 to 35 minutes or until center is almost set. Remove from oven and cool on a wire rack. Refrigerate at least 3 to 4 hours before serving.

Garnish with whipped cream and fresh lime slices, if desired.


Note: This is a file photo