Diane Cambron

 I lost a cousin last week. One of my best friends. We spent so much time together growing up that we were more like sisters. We got our first perms together and looked like curly locks. Went through the Elvis fad in the 50’s. In high school we attended different schools but I was always pulling for both teams except when we played each other. We went to church together at Friendship Baptist Church on Old 53 HWY in Rome, GA. After we finished school, I moved to Calhoun and married. She married and held various jobs until she retired. 

    Family reunions were a time to catch up and then we started losing cousins. Seem like our bond was closer then. Lost so many in the family and their just wasn’t enough time together. 

She was sick on and off for most of her life but she was a survivor and fought each one with her faith in GOD. But then the Lord called and she answered. 

    Rest in peace Diane and I will see you again one day soon. Give my mom a hug for me also aunt Totsie, Josephine, Sybil, Doris and Aline. 

I LOVE YOU 

The 

Turkey meatloaf

 1 lb. Ground Turkey

1 onion chopped

1 cup ketchup 

1 tsp. Worcestershire sauce

1 egg

1 tablespoon sour cream

1 cup instant oatmeal

1 teaspoon salt

1 teaspoon pepper

Mix well and cook in a greased loaf pan.

350 degrees for 30 to 45 minutes. 

Serve with green beans and corn.

CABBAGE SOUP

1 large head cabbage, chopped in large pieces
2 cans low sodium chicken broth
1 large onion chopped
1 pkg. chopped carrots (12 oz.)
1 can petite diced tomatoes
1 tsp oregano
1 tsp basil
1 tsp sea salt
1 pkg Butterball turkey sausage (Polska Kielbasa)

Mix all ingredients and bring to a boil. Then turn temp down to low and simmer for about an hour.
Serve with cornbread muffins.

BROCCOLI, GRAPE, AND PASTA SALAD

Ingredients:

1 cup chopped walnuts

1/2 (16 oz. pkg) of bow-tie pasta

1 lb. fresh broccoli

1 cup mayonnaise

1/4 cup Splenda

1/3 cup diced red onion

1/3 cup red-wine vinegar

1/2 tsp. sea salt

2 cups seedless red grapes (halved)

8 cooked bacon slices crumbled

 I add a little cauliflower to my recipe.

raisins and cherry tomatoes (halved) are optional

Preparation

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Frozen Peanut Butter Pie.

                    

                                                     Frozen Peanut Butter Pie

1 (8 ounce) package of reduced fat cream cheese
1 cup peanut butter
1 cup Splenda
1/2 cup skin milk
1 (8 ounce) tub whipped topping sugar-free
1 reduced fat graham cracker pie crust

In a mixing bowl, beat softened cream cheese till fluffy. Add peanut butter and sugar; then slowly add milk. Whip until smooth. Fold in whipped topping and pour in pie crust. Cover and freeze for several hours. Remove from freezer about 10 minutes before serving.

STRAWBERRY DELITE

1 pkg. of sugar-free cake mix
2 containers of fresh strawberries
2 small bowls of Cool Whip
1/2 cup of Splenda

Cook cake according to pkg directions in a 13" by 9' baking pan.
While cake is cooking, slice strawberries and sprinkle with Splenda so they will marinate. Reserve 1 strawberry for top.
After cake has cooled, cut in half and crumble in bottom of bowl. cover with sliced strawberries and Cool Whip.
Repeat with remaining ingredients. Slice remaining strawberry length ways from the tip, just enough to separate but not fall apart.
Cool in the refrigerator until ready to serve. Nice dessert for a summer day. good for diabetics.

BEEF STEW (low carb)

Beef Stew with sweet potatoes and cauliflower


a 1 lb. pkg of stew beef
2 onions chopped
1 pkg frozen chopped carrots
4 medium sweet potatoes chopped
1 pkg frozen cauliflower
1 tsp oregano
1 tsp basil
1 tsp black pepper

brown the beef in a cast iron skillet. put in a dutch oven and cover with water.  add carrots and onions. simmer for about 30 minutes. add potatoes and continue simmering. add cauliflower last and cook for about 15 to 20 minutes. You want the cauliflower to remain whole.  serve with cornbread pancakes.

cornbread:
combine 1 cup of cornmeal with 1/2 cup flour. add 1 egg and 1/4 cup buttermilk. mix well
spray cast iron skillet with Pam. add tablespoons of batter to hot grease and cook on medium heat then flip to continue cooking. This cooks very fast. ( I usually put about 3 tlbs per patty)

DIABETIC DESSERT

Made this for church tonight and brought home an empty bowl. should have made a picture. Maybe next time.

DIABETIC DESSERT:

2 packages of sugar-free cookies (I use Murray's shortbread)
1 8 oz. package of cream cheese softened
2 pkgs. of sugar free Jello instant pudding (1 French vanilla and 1 lemon)
1/4 cup Splenda
2 small bowls of Cool Whip
1 can Skinny fruit (pineapple chunks)
3 cups low-fat milk (2%)
chopped walnuts
1 pkg of frozen coconut
fresh strawberries

1. Place a layer of cookies in bottom of a 13" by 9" Pyrex bowl.
2. drain pineapple and crush in a food processor reserving juice.
3. mix softened cream cheese with Splenda and pineapple.
4. Add pudding mix and 3 cups of milk. then add 3/4 cup of pineapple juice. Mix well.
5. Spread over cookie layer evenly.
6. top with another layer of cookies, then add cookies on side of bowl sliding down into the pudding.
7. spread Cook Whip on top of cookies.
8. sprinkle thawed coconut over the Cook Whip.
9. add chopped walnuts over coconut.
10. garnish with sliced strawberries.

CHOCOLATE ALMOND COBBLER

I don't know if this is really a diabetic recipe, but it came in the mail today-WeightWatchers Chocolate-Almond Cobbler. Sounds delicious.
Cakey on top, fudgy on the bottom, deeply delicious all the way through.

prep time: 15 min.                           cook: 30 min

ingredients:
 2 T light butter-Promise
cooking spray
4.9 ozs. self-rising flour (about 1 cup)
1 c. sugar, divided
5 T. cocoa, divided
2/3 c. 1% low-fat milk
1 tsp vanilla extract
3 T silvered almonds, toasted
2 T almond brickle chips (such as Heath)
1 1/4 cups boiling water
1/2 c caramel light ice cream

1. Preheat oven to 350 F.
2. Place butter in an 8-inch square glass or ceramic baking dish coated with cooking spray. Place in oven 5 to 6 minutes until butter melts. Set aside.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 c sugar, and 2 1/2 T cocoa in a medium bowl; stir well. Add milk and vanilla, stirring with a whisk until smooth. Pour batter over butter in dish.
4. Combine remaining 1/2 c sugar, remaining 2 1/2 T cpcpa. a;,pmds. amd brocl;e cjo[s om a s,a;; bowl; stir well. Sprinkle evenly over batter. Slowly pour 1 1/4 cups boiling water over sugar mixture (do not stir). Bake at 350 F for 25 to 28 min or until top springs back when lightly touched in center. Serve warm with ice cream.
Yield: 8 servings

calories: 234

APPLE JELLY

Serving Size: 1 tablespoon                                     Calories: 13
Carbohydrate: 3 gm                                               Fiber: 0 gm
Protein: trace                                                         Sodium: 1 mg
Fat: trace                                                               Cholesterol: 0mg


Ingredients:
1 1 /2 cups unsweetened apple juice                         1 1/2 tsp unflavored gelatin
1/4 tsp lemon juice                                                   1/2 c cold water
6 whole cloves                                                         Sugar substitute to equal 1/2 c sugar
1 stick cinnamon

Steps in Preparation:
1. Combine first 4 ingredients in a heavy saucepan. Bring to a boil, reduce heat, and simmer 10 minutes.
2. Sprinkle gelatin over cold water; let stand 1 minute.
3. Remove juice mixture from heat; remove and discard cloves and cinnamon. Add gelatin mixture and sugar substitute, stirring until gelatin dissolves.
4. Pour carefully into 2 hot (8 ozs.) jars. Cover lightly until cooled. Cover tightly, and store in refrigerator.
5. Serve with bread, toast, or crackers.

YIELD: 1 1/2 cups
SUGAR SUBSTITUTE: Equal: 1 packet =2 tsps sugar

NAVY BEAN SOUP

Ingredients:
1 (16-oz.) package dried navy beans                                           1 T. reduced-calorie
2 quarts water                                                                                    margarine, melted
1 1/2 cups diced onion                                                                2 cups canned tomatoes
1/4 cup diced celery                                                                       drained ( I use petite diced)
                                                                                                  1 tsp salt

Steps in Preparation:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; soak           overnight. Drain beans.
2. Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat, and simmer 2 hours.
3. Saute' onion and celery in margarine until tender; add onion mixture, tomato, and salt to bean mixture, stirring well.
4. Simmer, uncovered, 1 hour or until beans are tender.

Yield: 11 servings

Serving Size: 1 cup                                                    Calories: 160
Carbohydrate: 30 gm                                                 Fiber: 8 gm
Protein: 9 gm                                                             Sodium: 238 mg
Fat: 1 gm                                                                   Cholesterol: 0 mg

OATMEAL COOKIES

Ingredients
1 1/2 cups all-purpose flour                                Sugar substitute to equal 1/2 cup sugar
1/2 tsp. baking soda                                            I use Splenda: 1 packet=2 tsps.
1/4 tsp. salt                                                        3/4 c. reduced-calorie margarine
1 1/2 cups quick-cooking oats,                            softened
       uncooked                                                   3 T. cold water

Steps in Preparation:
1. Combine first 5 ingredients in a large bowl. Cut margarine into dry mixture with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened.
2. Roll dough to 1/4-inch thickness on wax paper. Cut into 46 rounds with a 1 inch cookie cutter. Place cookies on nonstick cookie sheets.
3. Bake at 375 F. for 12 minutes or until lightly browned. Remove to wire racks, and let cool completely.

Yield: 46 cookies

Serving size: 2 cookies                              Calories: 80
Carbohydrate: 11 gm                                Fiber: 1 gm
Protein: 2 gm                                            Sodium: 114 mg
Fat: 3 gm                                                 Cholesterol: 0 mg

SQUASH CASSEROLE

Ingredients:
1 pound yellow squash                                    1 egg
1/2 c. chopped onion                                      Vegetable cooking spray
1/4 c. chopped green pepper                          2 T. cracker crumbs
2 T. reduced-calorie mayonnaise                    1/4 (1 oz.) shredded reduced-fat Cheddar cheese
1 tsp. salt
2 (4 oz.) jars diced pimiento, drained

Steps in Preparation:
1. Cook squash in boiling water to cover in a medium saucepan 15 minutes or until tender. Drain and mash.
2. Combine onion and next 5 ingredients in a medium bowl, stirring well. Stir in squash.
3. Spoon squash mixture into a 2 qt. casserole coated with cooking spray. Sprinkle with cracker crumbs.
4. Bake at 325 F. for 25 minutes. Top with cheese. and bake an additional 5 mintes or until cheese melts.

Yield: 8 servings

Serving Size: 1/2 cup                     Calories: 42
Carbohydrate: 4 gm                      Fiber: 1 gm
Protein: 2 gm                                Sodium: 360 mg
Fat: 2 gm                                     Cholesterol: 37 mg

STUFFED BUTTERNUT SQUASH

Ingredients:
1 med. burrtenut squash                         1/4 tsp. salt
1/2 c. water                                           1/8 tsp. ground cinnamon
1 c., finely chopped apple                      1/8 tsp. ground ginger
1/4 c. chopped onion                             1/8 tsp. pepper
2 tsp. reduced-calorie margarine, melted 1/8 tsp. apple pie spice
1/2 c. 1% low-fat cottage cheese

Preparations:
1. Cut squash in half lengthwise, and remove seeds. Place halves, cut sied down, in an 11 x 7 x 2 inch baking dish. Pour water around squash, and bake at 350 F/ for about 450 minutes or until squash is tender.
2. Saute' apple and onion in margarine in a large non stick skillet until onion is tender. Stir in cottage cheese and next 4 ingredients. Remove from heat, and set aside.
3. Carefully scoop out squash pulp, reserving shells. Chop pulp.
4. Add squash pulp to apple mixture in skillet, stirring well. Spoon mixture into squash shells, and sprinkle with apple pie spice. Bake at 375 F. for 15 minutes or until toroughly heated.
yield: 8 servings

Serving size: 1/2 cup                   Calories: 55
Carbohydrate: 9 gm                    Fiber: 2 gm
Protein: 2 gm                              Sodium: 137 mg
Fat: 2 gm                                   Cholesterol: 1mg

MAPLE PECAN TART

I have been working on a diet pecan pie recipe for quite a while and then I found this and decided to try it this year. It sounds interesting. It is called a pecan tart.

It gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, it uses maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat into your tart pan. I wonder if I could use sugar-free syrup.

                                MAPLE PECAN TART

1 large egg yolk
3 tbsp. unsalted butter, melted and divided
2 tbsps canola oil
1 tbsp water
2 cups pecan halves, divided
1 tbsp grandulated sugar
1 cup plus 2 tbsp all-purpose flour
1/2 tsp salt, divided
2 large eggs
1/2 cup pure maple syrup
1/2 cup dark brown sugar
2 tsps dark rum optional
1/3 cup dried cherries, chopped

1. Preheat oven to 400 F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.
2. Combine egg yolk, 2 tbsp butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 tsp. salt and pulse until combined.
3. Spread the mixture evenly into the prepared pan, pressing it into the bottom and all the way up the sides to form a crust. place on a baking sheet and bake just until dry and beginning to brown on the edges.
4. Meanwhile, whisk eggs, maple syrup, brown sugar, rum and the remaining 1 tbsp butter and the remaining 1/4 tsp salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.
5. Remove the tart crust from the oven. Reduce the oven temp to 350 F.
6. If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour in to the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining mixture.
7. Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots.) Let cool completely, about 40 minutes more.

FRUITY CHICKEN SALAD

The most amazing chicken salad I ever tasted was made by my aunt Josie when I was about 10 years old. Her husband did not like chicken any way you could make it so she had to cover up the taste. She tried all different ingredients to mask the taste but it was still there. Finally one night while Paula , her daughter and I were doing our homework, my aunt came up with a great recipe and I still use it today. When she had finished, she fixed my uncle a plate, serving the salad on a bed of lettuce with a slice of tomato and some chips. When he had finished, she asked him,"how was your salad?" He replied that it tasted a little to much like chicken to suit him. My cousin and I just about died laughing because it was suppose to taste like chicken. I think they were the Edith and Archie Bunker in my family excluding the fact that they lived in the South and had a little bit more flavor to there vocabulary. So just try this one on for size.

1 5 to 6 lb. roasted or baked chicken (de-boned) chopped
l large Granny Smith apple chopped
1 large Red Delicious apple chopped
1 medium red onion chopped
1 small can crushed pineapple drained
1 stalk of celery chopped
1 cup white grapes cut in 1/3's
1 cup purple grapes cut in 1/3's
1 tsp sea salt
1/2 tsp red pepper
2 tsp mustard
1/2 cup mayonnaise or enough to mix well.
1/2 cup chopped nuts (walnuts or almonds)

Mix all ingredients and serve on a bed of lettuce with sliced tomatoes and crackers.

I first published this recipe on my blog whoknowsaboutrhonda but I decided to move it to this blog with all my diabetic recipes.

FESTIVE CHEESE BALL

In all my cooking with diabetic ingredients, I never use fat free products. All of the fat is replaced with extra sugar. However, I do look for sugar-free products especially sweetened with Splenda. I have now learned that dark brown sugar is better for you than the sugar substitutes. So this recipe uses reduced fat products with no added sugar. Cheese is one product that you have to use sparingly in any diabetic menu.

2 pkgs of reduced-fat cream cheese (8 ozs.) room temperature
1 block of reduced fat Cheddar cheese (8 ozs.)
1 T. onion, finely chopped. use red or purple onion*
2 T. green bell pepper finely chopped
2 T. red bell pepper finely chopped
2 tsp. Worcestershire sauce
1 tsp. lemon juice-fresh or bottled
1/8 tsp. sea salt*
1/8 tsp. red pepper
1/2 cup chopped walnuts or almonds
1/4 tsp of Accent
any type of crackers or vegetables

Grate cheddar cheese*. Mix cream cheese with food processor and add grated cheese. Beat until just blended. Mix in vegetables with salt and pepper.  Shape into a ball and wrap in plastic wrap. Chill thoroughly. Roll in chopped nuts and serve with crackers or vegetables.

* Blue or purple vegetables are better for diabetics. This coloring helps your heart.
* grating your own cheese makes for a creamier texture to the cheese ball instead of using the pre-shredded cheese.

BROWNIES

Any one who knows my husband, knows that he loves chocolate, any kind of chocolate. So I found this recipe in a diabetic cookbook and tried it. He liked it and so did I, and the next time I bake them, I am going to use some of my whole wheat flour and see how it works. I also have some soy flour. I do know the wheat flour works very well in biscuits. I thought in brownies, it might have a little more fiber.

BROWNIES

1/4 tsp. baking powder
1/4 tsp. salt
2/3 c. firmly packed dark brown sugar
1/4 c. canola oil
1 large egg
1 large egg white
1 tsp. vanilla
1/4 c. mini semisweet chocolate chips
1 c. chopped walnuts
1. preheat the oven to 350 F. Coat an 8" by 8" or 9" by 9" baking pan with cooking spray.
2. Combine the flour, cocoa, baking powder and salt in a large bowl.
3. Put the sugar, oil, egg, egg white, and vanilla in a bowl. Whisk until smooth. Pour into the flour mixture and stir until blended. Stir in the chocolate chips and nuts. (the batter will be stiff)
4. Spread the batter in the prepared pan. Bake for 20 to 22 minutes, or until firm at the edges and a wooden pick inserted off-center comes out with a few moist crumbs. Place the pan on a rack and let cool completely.
Makes about 12 good size brownies.

CONGEALED SALAD

I grew up with this salad . It was one of my favorites so when I became a diabetic I adapted it for that purpose. With so many prepackaged sugar-free products, it is a lot easier today.

Congealed Salad

1 pkg. sugar-free  lime jello (or orange)
1/2 c. grated carrots
1/4 c. chopped pecans or walnuts
1 tbsp light mayonnaise
1 small can crushed pineapple, drained (reserved)

Mix jello with 1 cup boiling water until dissolved. Mix  reserved juice with enough water to make 3/4 cup. Add to jello mixture. Stir in mayonnaise  until incorporated. Add carrots,   nuts and pineapple. Put mixture in a bowl or mold and chill until set or congealed. Serve on a bed of lettuce as a side dish with meat.

 I never had a problem with my children eating this dish and they got vegetables in the deal.

 

CHICKEN SOUP

        When I first found out that I was a diabetic, I sat down and cried and then called my dad. That was the hardest call I ever had to make because all my life, my dad wanted me to watch my weight and fat intake. He had lost a brother and sister with diabetes. I was depressed a lot so food was my outlet. Now I am having to pay the price. I have learned over the years that you can live with this disease and it is not easy. This is not a diet, but a new life style. Forget all the diets and fads. This is a brand new day. The hardest thing is trying to cook for everyone else and have your own food in the process. So lets start with something easy.

CHICKEN SOUP

2 chicken bullion cubes.
1 large can of chicken or breasts from a roasted chicken.*
2 can of mixed vegetables (sodium-free)
2 ribs of celery finely chopped.
1 chopped onion
1 clove garlic chopped
1 can of low-sodium diced tomatoes (optional)
1 cup whole grain rice.
1 tsp. salt substitute (I use Mrs. Dash)

Saute onion, garlic, and celery in a small amount of olive oil. Mix the bullion cubes in 1 quart of water and bring to boil. Lower heat to simmer and add sauteed vegetables. Add chicken, mixed vegetables, and rice. Simmer for about 30 minutes. Serve with whole wheat crackers or toast.

*if I don't have canned chicken, a roasted chicken will work just as well or any type of cooked chicken.
all my family have their own tastes so I add the tomatoes just for myself.

Serve with a small salad, and you have a great meal.