~Dieting as a Diabetic~

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Diabetic living and not dread each day!

JAVALADYBUG
JAVALADYBUG Posts: 21 Member
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:embarassed: When I found out I was diabetic I pretty much assumed that was it.. I was gonna be miserable forever.. Poking my fingers and injecting my body with Insulin.. GOOD NEWS.. That isn't true anymore..:laugh:

30+ years ago.. It was the truth.. Your diet was made out for you in a rotating schedule for each day of the monthy.. On day 1 and day 15 you had exactly the same thing.. ETC.. Guess what.. BORING!:sad:

But now a days that isn't what happens.. Lets see what we can do.. To share amongst each other ways.. tips and great websites to bring one another a bit of hope!

Replies

  • JAVALADYBUG
    JAVALADYBUG Posts: 21 Member
    Chopped Salad in a Pocket
    Summer squash, broccoli, and tomatoes are tossed with dressing and put in a hummus-lined pita for this vegetarian sandwich recipe.
    YIELD: 4 pita pockets
    CARB GRAMS PER SERVING: 31
    Rated :
    12345 by 4 people



    Nutrition Facts Per Serving:
    cal.(kcal): 166
    Fat, total(g): 2
    carb.(g): 31
    fiber(g): 6
    pro.(g): 7
    sodium(mg): 599
    Diabetic Exchanges
    Vegetables(d.e): 1
    Starch(d.e): 1
    Other Carb(d.e): 1
    1 cup chopped yellow summer squash and/or zucchini
    3/4 cup chopped broccoli
    2 plum tomatoes, seeded and chopped (about 2/3 cup)
    8 pitted kalamata or ripe olives, chopped
    2 tablespoons snipped fresh flat-leaf parsley or regular parsley
    2 tablespoons bottled fat-free Italian salad dressing
    2 6 - 7 whole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas
    1/2 cup Spicy Hummus (below)
    1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among six airtight storage containers or resealable plastic bags. Cover or seal and chill overnight.
    2. Spread the inside of each pita bread half or each tortilla with 2 tablespoons of the Spicy Hummus. If using tortillas, fold each in half. Wrap pita bread or tortillas in plastic wrap or place each in a covered storage container.
    3. For each serving, pack a container with vegetable mixture and a pita or tortilla in an insulated container with an ice pack. Serve within 5 hours.
    4. To serve, unfold tortilla if using. Add vegetable mixture to pita or tortilla. Fold or roll tortilla if using. Makes 4 pita pockets.
    Spicy Hummus

    YIELD: 1-1/3 cups
    1 15 - 19 ounce can navy or cannellini beans (white kidney beans), rinsed and drained
    1/4 cup bottled fat-free Italian salad dressing
    1 tablespoon spicy brown mustard
    1. In a food processor, combine navy or cannellini beans (white kidney beans); Italian salad dressing; and brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week. Makes 1-1/3 cups.
  • JAVALADYBUG
    JAVALADYBUG Posts: 21 Member
    Feta-Stuffed Chicken
    The feta and fat-free cream cheese stuffing make this main dish chicken recipe rich in taste yet low in calories.
    MAKES: 4 servings
    CARB GRAMS PER SERVING: 2
    Rated :
    12345 by 14 people



    Nutrition Facts Per Serving:
    Servings Per Recipe: 4
    cal.(kcal): 231
    Fat, total(g): 8
    chol.(mg): 90
    sat. fat(g): 2
    carb.(g): 2
    Monosaturated fat(g): 2
    Polyunsaturated fat(g): 2
    fiber(g): 6
    pro.(g): 38
    vit. A(IU): 3353
    vit. C(mg): 18
    Thiamin(mg): 0
    Riboflavin(mg): 0
    Niacin(mg): 16
    Pyridoxine (Vit. B6)(mg): 1
    Folate(µg): 12
    Cobalamin (Vit. B12)(µg): 1
    sodium(mg): 334
    Potassium(mg): 647
    calcium(mg): 131
    iron(mg): 6
    Diabetic Exchanges
    Vegetables(d.e): 1
    Medium-Fat Meat(d.e): 5
    1/4 cup crumbled basil-and-tomato feta cheese (1 ounce)*
    2 tablespoons fat-free cream cheese (1 ounce)
    4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
    1/4 - 1/2 teaspoon black pepper
    Dash salt
    1 teaspoon olive oil or cooking oil
    1/4 cup chicken broth
    1 10 ounce package prewashed fresh spinach, trimmed (8 cups)
    2 tablespoons walnut or pecan pieces, toasted
    1 tablespoon lemon juice
    Lemon slices, halved (optional)
    1. In a small bowl combine feta cheese and cream cheese; set aside. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper and salt.
    2. In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Remove chicken from skillet. Cover and keep warm.
    3. Carefully add chicken broth to skillet. Bring to boiling; add half of the spinach. Cover and cook about 3 minutes or just until spinach is wilted. Remove spinach from skillet, reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice.
    4. To serve, divide spinach mixture among 4 dinner plates. Top with chicken breasts. If desired, garnish with lemon slices. Makes 4 servings.
    Note
    * If basil-and-tomato feta cheese is not available, stir 1 teaspoon finely snipped fresh basil and 1 teaspoon snipped oil-pack dried tomatoes, drained, into 1/4 cup plain feta cheese.
  • JAVALADYBUG
    JAVALADYBUG Posts: 21 Member
    2 MEALS IN ONE..

    Spaghetti with Meat Loaf Sauce
    MAKES: 4 servings
    SERVING SIZE: cup
    CARB GRAMS PER SERVING: 34
    Rated : Not yet rated


    Nutrition Facts Per Serving:
    Servings Per Recipe: 4
    cal.(kcal): 288
    Fat, total(g): 7
    chol.(mg): 46
    sat. fat(g): 2
    carb.(g): 34
    fiber(g): 3
    pro.(g): 24
    sodium(mg): 469
    Diabetic Exchanges
    Vegetables(d.e): 1
    Starch(d.e): 2
    Lean Meat(d.e): 3
    4 ounces dried whole wheat or multigrain spaghetti
    2 teaspoons olive oil
    1 medium green sweet pepper, seeded and sliced
    1 small onion, thinly sliced
    1 1/3 cups purchased light or low-fat tomato basil pasta sauce (about 12 ounces)
    Reserved Mediterranean Meat Loaf, crumbled
    Small fresh basil leaves (optional)
    1. Cook spaghetti according to package directions, except omit the cooking oil and only lightly salt the water. Drain well; keep warm.
    2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet pepper and onion; cook for 3 to 5 minutes or until tender. Stir in pasta sauce and crumbled meat loaf. Heat through. Toss with hot cooked spaghetti. If desired, garnish with fresh basil leaves.
    Mediterranean Meat Loaf
    3/4 of a 12-ounce jar of roasted red peppers
    1 1/2 cups soft whole wheat bread crumbs
    1/2 cup thawed refrigerated or frozen egg product (or 2 eggs, lightly beaten)
    1/3 cup purchased tomato sauce
    1/2 cup snipped fresh basil or 1 tablespoon crushed dried basil
    1/4 cup snipped fresh flat-leaf parsley
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    2 pounds 95% lean ground beef
    1. Preheat oven to 350 F. In a large bowl, combine roasted red peppers; soft whole wheat bread crumbs; thawed refrigerated or frozen egg product (or eggs, lightly beaten) purchased tomato sauce; snipped fresh basil or crushed dried basil; snipped fresh flat-leaf parsley; salt; and ground black pepper. Add 95 percent lean ground beef; mix well. Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 F. Let stand on a wire rack for 15 minutes. Drain off any fat. Loosen meat loaf from sides and remove from pan.

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