June 8th, 2010 
My Health My dad is diabetic and I have vamped a career to care for him at 85 this means understanding Type 2 Diabetics nature and wanting to cook food that are healthy and from scratch. I think this makes for a healthier outlook than processed foods can give in nutrient, proteins, and greater balance.
March 20th, 2010 My Health
These recipes for Blueberry Corn Muffins and Light Blueberry Scones are great for anyone but especially so for the diabetic who loves bread. As long as we diabetics eat these in moderation, we can satisfy our bread craving from time to time. Enjoy with your coffee or hot tea but remember to balance with the other meals of the day to be sure you don’t eat too many carbs and no protein.
DIABETIC BLUEBERRY CORN MUFFINS
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Splenda granular
1/2 cup butter, softened
1/3 cup egg substitute
2 tsp vanilla
1 cup buttermilk
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray or line cups with paper liners; set aside.
In a medium mixing bowl combine the flour, cornmeal, baking powder, baking soda, salt and Splenda. In a large mixing bowl, blend the butter until light and fluffy. Slowly add the egg substitute. Scrape down the sides of the bowl and continue to mix until the butter forms small lumps. Add the vanilla and buttermilk to the butter mixture; mix well. Add the dry ingredients to the wet ingredients in three separate batches, mixing well and scraping down bowl after each addition. Gently fold the blueberries into the batter. Scoop the batter into the prepared muffin cups, filling each almost to the top. Bake in the preheated 350 degree oven for 20 to 25 minutes or until done.
LIGHT BLUEBERRY SCONES
3 cups reduced-fat biscuit baking mix
3/4 cup whole wheat pastry flour
1/4 cup canola oil
3 tbsps Splenda Blend for baking
3/4 cup fresh blueberries
1/2 cup plain low-fat yogurt
1/2 cup low-fat milk
1 to 2 tsps cinnamon/Splenda mixture/optional
Preheat oven to 400 degrees.
Lightly coat a baking sheet with nonstick cooking spray; set aside.
In a large mixing bowl, combine the baking mix and pastry flour. Cut the oil in with a fork or two knives until mixture resembles coarse meal. Add the Splenda Blend and blueberries; mix lightly.
Beat the yogurt and milk together in a small bowl; add to the flour mixture. Stir just until blended and a soft dough forms. Over-mixing will make the scones tough! If the dough seems too dry add a little milk, one tablespoon at a time. Flour your hands and pat the dough into a round shape or use a rolling pin and roll into a 1 1/2-inches thick circle. Score the circle into 16 wedges.
If desired, mix some Splenda Blend with some cinnamon to make 1 to 2 teaspoons of mixture. Sprinkle over the dough.
Place on the prepared pan and bake 10 to 12 minutes at 400 degrees. Remove from the oven and cut the wedges apart. Bake another 3 or 4 minutes until golden brown.
Enjoy!
March 18th, 2010 My Health i have spinach,tomato,carrot,potato,brinjal,cabbage,capsicum in the pantry….and chicken,milk,cream and most spices at the moment…suggest a good soup and a meal too…healthy stuff…
December 30th, 2009 My Health Whether you are looking for a delicious bread to serve your family, take to a pitch-in, share with co-workers, or serve at a shower, tea, or coffee klatch, here are a couple of recipes that are not only tasty but also suitable for the diabetics in the group.
MOM’S APPLESAUCE BREAD
2 cups all-purpose flour
3/4 cup Equal Sugar-Lite
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups no-sugar-added applesauce
1/4 cup egg substitute
2 tbsp light olive oil or canola oil
1/2 cup walnuts or pecans, optional
Preheat oven to 350 degrees. Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon. Beat egg into applesauce and add to dry ingredients. Add oil and mix well. Stir in nuts, if desired. Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray. Bake approximately one hour until golden brown.
PUMPKIN LOAF WITH RAISINS AND WALNUTS
1/3 cup nonfat plain yogurt
1 tbsp nonfat sour cream
2 cups canned pumpkin
3/4 cup egg substitute
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Splenda Granular
4 tsp baking powder
1 tbsp pumpkin pie spices
1 cup raisins
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Spray 2 nine-inch loaf pans with non-stick cooking spray. In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together. Add flour, Splenda, baking powder and pumpkin pie spices. Stir all together, scraping sides of bowl. Mix in raisins and walnuts. Divide the batter evenly and spread into the prepared pans. Bake approximately 45 minutes until toothpick inserted in the center of loaves comes out clean. Cool sligthly in pan then remove from pan and finish cooling on a wire rack.
NOTE: 1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein
Enjoy!
More more of Linda’s diabetic recipes and writings, go to http://diabeticenjoyingfood.squarespace.com
December 28th, 2009 My Health Quiche is a great dish for breakfast or brunch. It also works great for a light lunch or dinner when served with a salad or fresh fruit. Following are three quiche recipes. One of these is sure to become a favorite for you.
QUICK AND EASY CHEDDAR BROCCOLI QUICHE
1 9-inch prepared pastry crust
1 cup reduced-fat shredded cheddar cheese, divided
6 large eggs
1 can (10 3/4 oz) condensed cream of broccoli and cheese soup, undiluted
2/3 cup milk
Preheat oven to 350 degrees. Sprinkle pastry shell with 1/2 cup of the cheese. In a medium mixing bowl, combine the eggs, soup, and milk. Pour mixture into crust, over the cheese. Cover edges of pie loosely with foil to prevent over browning. Bake at 350 degrees for 30 minutes. Sprinkle with the remaining cheese; bake 5 to 10 minutes longer or until a knife inserted neare the center comes out clean. Let stand for 5 minutes before cutting.
Note: Good served with fresh fruit.
BROCCOLI, POTATO AND BACON QUICHE
1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce
1 deep-dish pastry shell
4 eggs OR 1 cup egg substitute
2/3 cup lite whipping cream
7 slices bacon, cooked, drained, crumbled
1 cup finely shredded Parmesan cheese
1 cup finely shredded low-fat cheddar cheese
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp parsley flakes
1 tsp finely chopped fresh chives
Preheat oven to 350 degrees. Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended. Stir in cooked vegetables along with the other ingredients except chives. Pour into pastry shell and spread evenly. Sprinkle chives over top. Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Note: This recipe is adapted from a Pillsbury Bake-Off winning recipe.
1 pastry crust for a 9-inch quiche pan
1 1/2 cups Half & Half cream
4 eggs
1 cup shredded Swiss cheese
1 tbsp flour
1/4 cup sliced green onion
1 tsp dried parsley flakes
pinch of nutmeg
salt and pepper to suit your taste
5 slices bacon, cooked (just until done)and drained
5 links breakfast sausages, (cooked just until done) and drained
Line the quiche pan with the pastry crust. Toss Swiss cheese with the flour. Add the onion, parsley flakes, nutmeg, salt, and pepper. Sprinkle the mixture on the bottom of the pastry shell in the pan. Using a whisk, mix eggs with half and half until well whisked. Pour into the pastry shell. Bake 35 minutes at 375 degrees. Place bacon and sausage on top of the quiche in a pinwheel fashion rotating the bacon then a sausage. Return to oven and bake another 10 minutes
Enjoy!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
Posted in 
Tags: 
