GLADYS KNIGHT'S SMOTHERED PORK CHOPS

Many years ago when Gladys Knight (and The Pips) was diagnosed with diabetes there were lots of interviews with her and lots of her recipes were made public.  Here is an old yellowed clipping I saved from a magazine. With diabetes in my family, I had already started paying attention to diabetic articles.  Found this the other day and thought it worth sharing.

Click on recipe to enlarge for easier reading.

ONE CARB SERVING

Did you know that 1 carb serving is equal to 15 grams of carbohydrates?  Important to know in case your nutritional information lists carb servings rather than straight carbs.  Also it is important to know how many carb servings you are eating per meal. Most diabetic men can handle 4 to 5 carb servings per meal while most women should only have 3 to 4.  If in doubt about your situation, ask your doctor.

As an example, the above nutritional label shows a total of 26 carbs.  That would be almost 2 carb servings. I have no idea what this label is for but a serving is only 1/2 cup.  If you eat a cup of said item, that is almost the 4 carb servings per meal.

CREAMY MILK CHOCOLATE PIE

This recipe is from Diabetic Connect.  I don't often post their recipes as I don't find them to always be what I consider either sugar-free or good for you but I believe this one will work for most diabetics.  Thanks to my friend Patti for posting this.

Creamy, chocolatey, and delicious, this pie will quickly become a family favorite. And with only 10g of carbs per slice, you can enjoy without feeling diet guilt.

Ingredients

• 3 oz. Sugar–Free Chocolate Jello Pudding
• 1 c. 2% Milk
• 1 c. Heavy Whipping Cream
• 4 oz. Philidelphia Cream Cheese
• 4 oz. Sugar-Free Cool Whip
• 1 - 9” Fifty 50 Foods Sugar-Free Graham Cracker Pie Crust

Directions

1. Mix Jello Pudding mix and milk together with a whip for 2 minutes.
2. Add Whipping Cream, Cream Cheese and Cool Whip.
3. With mixer, whip mixture until thick and creamy.
4. Pour into pie shell and freeze. Thaw for an hour before serving.
5. Serve with whipping cream on top while pie is still a little icy.
   
   
   Serving Size
   1/8 Pie Slice
   Calories 110
   Fat 11g
   Cholesterol 28mg
   Sodium 73mg
   Carbs 10g
   Fiber 0g
   Sugar -1g
   Protein 2.2g
   
   

HEALTHY SUBSTITUTIONS

As diabetics we are always looking for healthy options to substitute for some of the common ingredients in our recipes.  Here are a couple of examples:

Instead of sour cream use low-fat Greek yogurt.  This in an excellent substitution to use in dips and dressings and in baking.

Instead of using bread crumbs when called for in recipes substitute whole-grain bread crumbs or wheat germ.

You will be surprised how much these simple, mostly unnoticed changes will make in your diet!

This is not an endorsement of this brand.  There are many brands of wheat germ.

BABY VIDALIA ONION FRITTATA

I have had this recipe from Cooking Lite for many years.

1 tbsp butter, melted
3/4 lb baby Vidalia onions, sliced thin with some green tops (or 1 1/2 cups chopped green onions)
1 garlic clove, minced
1 carton (16-oz) egg substitute
1/4 tsp salt
1/4 tsp pepper
1/8 tsp hot sauce
3/4 cup shredded reduced-fat sharp Cheddar cheese

Melt the butter in a 10-inch ovenproof skillet over medium heat.  Add the onion and garlic; cook 5 minutes or until tender, stirring occasionally.

Arrange onion mixture evenly in the bottom of skillet.  Combine the egg substitute, salt, pepper, and hot sauce; pour evenly over the onion mixture.  Reduce heat to medium-low and cook, uncovered, approximately 8 minutes or until set (mixture will still be wet on top).

Preheat broiler.

Broil frittata for 3 minutes; sprinkle the cheese over the top and broil another minute or until cheese melts.

Allow frittata to stand for 5 minutes before cutting to serve.

 

Yield: 4 servings
Per serving: 161 calories, 9g carbs, 19g protein

EASY PUMPKIN MUFFINS

My grandson loves muffins and pumpkin.  This morning I had a bit of a sweet tooth so decided to try this combination.  My husband, who is not diabetic, didn't care much for them but Dustin and I enjoyed them.  You might want to try this simple easy recipe.

1 box yellow sugar-free cake mix
1 can (15-oz) pumpkin
1/2 cup chopped nuts

Preheat oven to 350 degrees.
Spray 18-24 muffin cups with olive oil cooking spray; set aside.

Combine the dry cake mix and the pumpkin until well blended.  Stir in the nuts.

Fill each muffin cup almost full and bake in 350 degree oven approximately 25 minutes or until done.

PS - I like them even better with a teaspoon of ground cinnamon mixed with the cake mix and pumpkin.

CHOPPED PEAR PIE WITH CRUMB TOPPING

Yesterday my grandson asked me if I could make a pie with some of the pears a friend gave me.  I came up with this pie and I must say it is very tasty.

1 unbaked pie shell
4 cups chopped pears
3/4 cup (more or less depending on sweetness of pears) Splenda or Stevia granulated
1 1/4 tsp ground cinnamon (remember cinnamon is a blood sugar controller)
1 heaping tsp cornstarch
1 tsp vanilla extract

Place pie shell in a deep-dish pie plate; set aside.

Combine the pears and Splenda in a medium mixing bowl, stirring well; allow to set for 10-15 minutes.

Stir the cinnamon and cornstarch into the pears to combine well; add the vanilla.

Place the pear mixture into the unbaked pie shell; make the following topping:

Crumb Topping:
3/4 cup quick oats
1/2 cup loosely packed Splenda brown sugar blend
1/4 cup + 1 heaping tbsp white whole-wheat flour
1/2 tsp ground cinnamon
1/4 cup finely chopped pecans
6 tbsp butter, cut-up into small pieces and slightly softened

In a mixing bowl combine the oats and the brown sugar blend; add the flour, cinnamon, and pecans mixing together well.  Using two knives or your fingers, cut the butter into the mixture until crumbly.

Sprinkle the mixture over the pears and press down lightly.

Bake at 350 degrees for approximately 1 hour until the pears are tender and the topping is browned.

UPSIDE DOWN APPLE-WALNUT CAKE

1 small Granny Smith or Rome Beauty apple, peeled, cored, sliced thin
4 tbsp Splenda Granular (or sugar if your blood sugar levels allow)
1 cup white whole-wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
3 tbsp butter, softened
1/2 tsp vanilla extract
2 large eggs or 1/2 cup egg substitute
2 small apples (same as above), peeled, cored, finely chopped
1/4 cup coarsely chopped walnuts, lightly toasted

Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray.  Line bottom of pan with parchment paper.

Place the apple slices in a medium bowl and toss gently with 1 tablespoon of the Splenda or sugar; set aside.

In a large bowl sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.

In a separate large bowl cream together the other three tablespoons of Splenda and the butter until smooth. Add the vanilla and mix well.  Add the eggs, one at a time, mixing well after each egg; mix until smooth.  Add the chopped apples and mix in with a large silicone spatula.

Place the apple slices on the bottom of the prepared pan and sprinkle with the walnuts.  Spoon the batter over the apples and walnuts, smooth with the spatula.

Bake at 350 degrees for approximately 30 minutes or until firm in the center.  Remove from oven to a wire rack.  Using a thin knife, go around edges to loosen cake; quickly invert cake onto serving plate.

file photo

To serve, cut with a serrated knife.

Yield: 9 servings.

NOTE: I use Splenda because that is what my doctors recommend and it has worked great for me for 16 years. However, you may use an equivalent of your favorite sugar substitute.

HOMEMADE SWEETENED CONDENSED MILK FOR DIABETICS

Make your own Sweetened Condensed Milk for baking recipes.

1 cup Splenda Granulated
1 cup dry powdered milk
1/2 cup water
1 tbsp butter

Place Splenda and powdered milk in a blender.

Place water and butter in a large microwave-safe bowl and bring to a boil in the microwave.  This will take a minute or less with most microwaves so keep your eyes on it so it doesn't boil away.

Add water mixture to the blender and blend until combined.  Scrape sides if necessary and blend again.  Blend until the sugar/powdered milk is dissolved in the hot water.

Will thicken as it cools.

May keep in the refrigerator a week to ten days.

Yield: about 1 1/2 cups.  (A 14-oz can of sweetened condensed milk holds 1 1/4 cups.)

MY FAVORITE STUFFED CABBAGE ROLLS

This is a recipe I got 45 years ago when we lived in Las Vegas, Nevada during our Air Force years.  I loved it then and I still love it.  The good thing is I still enjoy this even as a diabetic.  I did make a few changes after my diabetes diagnoses, I now use brown rice and low-sodium tomato soup.  Once I was diagnosed with diabetes and started studying nutrition, I did away with all refined grains and use only whole-grains.

8 large cabbage leaves
1 can condensed tomato soup
1 lb lean ground beef*
1 cup cooked brown rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper

Cook cabbage leaves in a large pan of boiling, salted water for a few minutes, just until softened; drain and allow to cool enough to handle.

In a large mixing bowl combine 2 tablespoons of the soup with the beef, rice, onion, egg, salt, and pepper. Divide the mixture among the 8 cabbage leaves. Fold the sides of the cabbage leaves in over the mixture and roll up.  Secure rolls with toothpicks.

In a large skillet with a lid, place the cabbage rolls seam side down. Pour the remaining soup over the rolls.

Place lid on skillet and bring to hot over medium-low heat.  Reduce heat to low and simmer 40 minutes.  Stir occasionally, spooning sauce over the rolls.

* Or chicken or turkey if you prefer.