Now thats Cookin' | "find your inner foodie"
Diabetes mellitus, often simply referred to as diabetes—is a group of metabolic diseases in which a person has high blood sugar, either because the body does not produce enough insulin, or because cells do not respond to the insulin that is produced. This high blood sugar produces the classical symptoms of polyuria (frequent urination), polydipsia (increased thirst) and polyphagia (increased hunger). There are three main types of diabetes: Type 1 diabetes: results from the body's failure to produce insulin, and presently requires the person to inject insulin. (Also referred to as insulin-dependent diabetes mellitus, IDDM for short, and juvenile diabetes.) Type 2 diabetes: results from insulin resistance, a condition in which cells fail to use insulin properly, sometimes combined with an absolute insulin deficiency. (Formerly referred to as non-insulin-dependent diabetes mellitus, NIDDM for short, and adult-onset diabetes.) Gestational diabetes: is when pregnant women, who have never had diabetes before, have a high blood glucose level during pregnancy. It may precede development of type 2 DM. Other forms of diabetes mellitus include congenital diabetes, which is due to genetic defects of insulin secretion, cystic fibrosis-related diabetes, steroid diabetes induced by high doses of glucocorticoids, and several forms of monogenic diabetes. All forms of diabetes have been treatable since insulin became available in 1921, and type 2 diabetes may be controlled with medications. Both type 1 and 2 are chronic conditions that usually cannot be cured. Pancreas transplants have been tried with limited success in type 1 DM; gastric bypass surgery has been successful in many with morbid obesity and type 2 DM. Gestational diabetes usually resolves after delivery. Diabetes without proper treatments can cause many complications. Acute complications include hypoglycemia, diabetic ketoacidosis, or nonketotic hyperosmolar coma. Serious long-term complications include cardiovascular disease, chronic renal failure, retinal damage. Adequate treatment of diabetes is thus important, as well as blood pressure control and lifestyle factors such as smoking cessation and maintaining a healthy body weight. As of 2000 at least 171 million people worldwide suffer from diabetes, or 2.8% of the population. Type 2 diabetes is by far the most common, affecting 90 to 95% of the U.S. diabetes population Go HERE to learn more.
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Diabetic Recipes |
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This recipe was found here; http://allrecipes.com/Recipe/Seafood-Gumbo-Stock/Detail.aspx Seafood Gumbo StockBy: Sara
"This stock will give your Seafood Gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.
Prep Time:
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| 4 | 4-ounce (120 g) venison loin steaks |
| salt (optional) and freshly ground pepper |
| olive oil cooking spray |
| 1 | teaspoon (5 ml) olive oil |
| 1/4 | cup (40 g) chopped shallots |
| 1/2 | cup (120 ml) dry red wine |
| 1 | cup (240 ml) canned fat-free low-sodium chicken broth |
| 1/2 | tablespoon (7.5 ml) cornstarch dissolved in 1 tablespoon water |
| 1/3 | cup (60 g) dried no sugar added dried cherries |
- Season the venison steaks with salt (if using) and freshly ground pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the olive oil and when it sizzles, add the venison steaks. Sear for about 2 minutes per side, until well browned. Transfer to a heated platter; keep warm.
- Add the shallots and red wine to the skillet and cook, stirring, until shallots are wilted and the wine is reduced by half, about 5 minutes.
- Whisk in the broth and dissolved cornstarch. Lower the heat and cook, stirring, until mixture thickens, about 5 minutes. Add the dried cherries and venison steaks to the skillet and continue to cook, turning the venison once, for another 2 to 3 minutes.
- To serve, place a venison steak on each of 4 dinner plates. Spoon on some of the cherry sauce. Serve immediately.
| Per serving: | 203 calories (17% calories from fat), 27 g protein, 4 g total fat (1.2 g saturated fat), 11 g carbohydrate, 1 g dietary fiber, 95 mg cholesterol, 59 mg sodium |
| Exchanges: | 3 very lean meat, 1/2 carbohydrate (1/2 fruit) |
It's not necessary to marinate farm-raised venison for long periods of time in the hopes of rescuing some tough deer meat -- today's venison should only be marinaded briefly to impart particular flavors to the mild-flavored meat.
This recipe was found here: http://www.diabetic-recipes.com/recipes/may99_a.2.htm
Breakfast Burrito
Servings
Original Recipe Yield 1 servings
Ingredients
butter-flavored cooking spray 2 tablespoons chopped onion 1/2 tablespoon chopped canned green chilies, drained 1/2 cup egg substitute 1 tablespoon shredded fat-free Monterey Jack cheese dash pepper dash liquid hot pepper sauce (optional) 1 10-inch 98% fat-free flour tortilla, warmed - Lightly coat a nonstick skillet with cooking spray. Cook the onion and chiles in the skillet over medium heat for 3 minutes, stirring constantly.
- In a small bowl, whisk together egg substitute, cheese, pepper, and Tabasco (if using).
- Pour into skillet and scramble for 3 to 4 minutes, until the eggs are done to taste, but not dry.
- Place the egg mixture along one-third of the tortilla, about 2 inches away from the bottom. Fold up the lower edge, then roll from the side to form a burrito. Eat immediately or wrap in a napkin or paper towel to eat out of hand while waiting for the school bus.
| Per serving: | 150 calories (3% calories from fat), 1 g total fat (trace saturated fat), 16 g protein, 22 g carbohydrates, 4 g dietary fiber, 1 mg cholesterol, 262 mg sodium |
| Diabetic exchanges: | 2 very low fat protein, 1 carbohydrate (bread/starch), 1 vegetable |
This recipe was found here: http://www.diabeticgourmet.com/recipes/html/844.shtml
Bacon and Mushroom Bite-Size Quiche
Makes 3 1/2 dozen.
Serving size: 1 quiche.
Ingredients
- 8 slices bacon
- 1/4 pound fresh mushrooms, chopped
- 1 tablespoon butter
- 1/3 cup green onion, chopped
- 1 2/3 cups Swiss cheese, shredded
- Pastry for double-crust pie, (homemade or purchased)
- 5 eggs
- 1 2/3 cups sour cream
Directions
- Heat oven to 375 degrees F.
- On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
- Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
- Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
- Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
- Chop mushrooms, saute in butter until limp and liquid evaporates.
- Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
- In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
- Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
- Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
- Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
| Nutritional Information (Per Serving) | |
| Calories: | 95 |
| Protein: | 3 g |
| Sodium: | 87 mg |
| Cholesterol: | 35 mg |
| Fat: | 7 g |
| Dietary Fiber: | 0 g |
| Carbohydrates: | 4 g |
This recipe was found here: http://diabeticgourmet.com/recipes/html/89.shtml
Savory Beef Stew
Ingredients
- Vegetable oil spray
- 2-1/2 lbs eye of round roast, visible fat removed, bite-size pieces
- Vegetable oil spray
- 1 teaspoon olive oil
- 1 cup finely chopped onion (about 2 medium)
- 5-1/2 cups Beef Broth (low-sodium variety)
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried marjoram, crumbled
- 1 bay leaf, broken in half
- 1 pound red potatoes, unpeeled (about 3 medium)
- 2 large carrots
- 8 ounces fresh mushrooms (3 to 3-1/2)
- 1 cup diced red bell pepper (1 medium)
- 1/2 cup thinly sliced green onions (green and white parts)
- 2 cups Beef Broth (low-sodium variety)
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 cup no-salt-added tomato paste
- 1 teaspoon salt-free Italian herb seasoning
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
Directions
- Preheat broiler.
- Lightly spray a broiler pan and rack with vegetable oil spray. Broil meat about 6 inches from heat for 15 to 20 minutes, or until meat is brown on all sides, turning occasionally.
- Spray a stock pot with vegetable oil spray and heat over medium-high heat. Add oil and swirl to coat bottom of pot. Saute onions until translucent.
- Add meat, any pan juices, 5-1/2 cups broth, thyme, marjoram, and bay leaf. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 1-1/2 hours or until meat is tender.
- Meanwhile, cut potatoes into chunks, slice carrots, and quarter mushrooms. Add to pot. Simmer, covered, for 30 minutes.
- Add bell pepper and green onion.
- In a medium bowl, whisk together remaining ingredients. Pour into stew. Bring to a boil over high heat, stirring constantly. Reduce heat to low. Cook for 5 minutes, or until thickened, stirring constantly. Remove bay leaf before serving stew.
| Nutritional Information (Per Serving) | |
| Calories: | 173 |
| Protein: | 18 g |
| Sodium: | 156 mg |
| Fat: | 4 g |
| Carbohydrates: | 17 g |
| Exchanges: | 1 Bread/Starch, 2 Low-Fat Meat |