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. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Saturday, March 25, 2017

BAKED GREEN BEANS AND BACON

4 cans  (2 no salt) whole green beans, drained

8 slices bacon, cooked and broken up
4 tbsp salt-free butter
4 tbsp olive oil
4 tbsp Splenda brown sugar blend
2 tsp garlic powder

Preheat oven to 400 degrees.

Spread the green beans over the bottom of a 9 X 13-inch baking pan or dish; spinkle bacon over the beans.

In a glass measuring cup, combine the butter, oil, Splenda, and garlic; microwave until butter is melted. Stir mixture well to blend.

Pour the butter mixture over the beans and bacon in the baking pan.

Bake at 400 for 45 minutes.

Note: File Photo

Saturday, March 18, 2017

CARROT AND PINEAPPLE GELATIN SALAD

1 can (8-oz) unsweetened crushed pineapple 

1 pkg (.3-oz) sugar-free lemon gelatin
1 cup boiling water
1/2 cup cold water
1 tsp white vinegar
1/8 tsp salt*
2 medium carrots, grated

Drain the pineapple well, reserving 1/2 cup of the juice; set aside.

In a bowl that can withstand boiling water, dissolve the lemon gelatin in the boiling water. Stir to dissolve all the gelatin. Stir in the cold water, vinegar, salt, and the reserved pineapple juice. Chill for about 45 minutes until partially thickened. Stir in the carrots and pineapple. Pour into a 3-cup mold that has been lightly sprayed with nonstick cooking spray or lightly oiled. Chill until firm. Unmold to serve.  

Note: May also be placed in a clear glass bowl instead of a mold. Can then be served directly from the bowl.

Yield: 4 servings
Per serving: 59 calories, 0 fat, 12 carbs, 1 protein, 2 fiber, 158 mg sodium

*Cut down on sodium by omitting the salt.

Note: File Photo



Saturday, March 11, 2017

PERFECT DIABETIC APPLE PIE

1 pkg (15-oz) refrigerated pie crusts or your own special sugar-free recipe for double crust pastry 


Filling:
6 cups thinly sliced and peeled Granny Smith or other tart apples
3/4 cup Splenda Granulated
2 tablespoons white whole-wheat flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice

Preheat oven to 425 degrees.
Line a 9-inch pie plate with pastry; set aside. Roll out top pastry and cut air vents. Leave on board until ready to top the filling.

In a large bowl, combine the apples, Splenda, flour, cinnamon, salt, nutmeg, and lemon juice. Toss together until blended and all apples are coated. Place apple mixture into the crust in the pie plate. Place the top pastry over the filling, trim and fold the edge of the top crust under the edge of the bottom crust. Using fingers or a fork, flute the edges, sealing well. Brush the crust lightly with a small amount of water and sprinkle with a little Splenda, if desired.

Bake at 425 degrees for 40 to 45 minutes or until apples are tender and crust is a golden brown. To prevent excess browning, about 15 to 20 minutes into the baking, place foil rings around the edges of the crust.

Yield: 8 servings Yes, 8, not 6. Remember this is a dessert and should be treated as such.

 File Photo

Thursday, March 9, 2017

LEMON SIRLOIN

1 (2 to 2 1/2-lb) sirloin steak cut 1 1/2-inches thick 

2 green onions, sliced including tops
1 tsp finely shredded lemon peel
2/3 cup fresh lemon juice
1/3 cup canola or olive oil
1 tbsp Worcestershire sauce
1 tablespoon yellow mustard
1/2 tsp salt
1/4 tsp pepper

Trim excess fat from the steak. Place steak in large zip-type plastic bag that you sit in a shallow bowl.

To make the marinade: Combine the green onions, lemon peel and juice, oil, Worcestershire sauce, mustard, salt and pepper, stirring with a wire whisk. Pour the marinade into the bag. Close the bag and gently rotate around to coat the entire steak. Marinate in the refrigerator for at least 2 hours up to 8 hours; turn the bag occasionally.

Remove the meat from the marinade and pat dry. Grill over medium coals (or on inside grill) turning only once during cooking. It takes about 18 to 22 minutes for medium rare; adjust your time accordingly. Brush occasionally with the marinade but not within the last 5 minutes of cooking time.

To serve, cut into thin slices slicing against the grain.

Yield: Approximately 8 servings.

Note: This is a file photo.