Monday, December 30, 2013

Spinach & Brie-Topped Artichoke Hearts

Deconstructed version of hot spinach-artichoke dip - stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.

Photographer: Ken Burris

Total Time: 15 minutes


1 9-ounce box frozen artichoke hearts

2/3 cup cooked chopped spinach

1 teaspoon lemon pepper

1/4 teaspoon salt

18 thin slices brie


Preheat broiler. Prepare artichoke hearts according to package directions.

Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until cheese melts, 1 to 2 minutes.

18 servings

Source: Diabetic Connect

Saturday, December 28, 2013

Splenda Oatmeal Cookies

Great recipe that makes scrumptious cookies. This recipe makes about 16 large cookies.


1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups old fashioned rolled oats (not instant)
1 cup pecans, toasted and chopped
1 cup of unsalted butter (1 1/2 sticks)
3/4 cup of SPLENDA® Brown Sugar Blend
1 large egg
1 teaspoon vanilla extract


1. Heat oven to 350 degrees.
2. Mix flour, baking powder, baking soda, and salt in medium bowl.
3. In large bowl (or standing mixer) mix butter and splenda until smooth and no lumps remain.
4. Add egg and vanilla and beat until until fully mixed.
5. Add flour mixture and mix until combined
6. Gradually add oat and nut mixture and mix till "just" incorporated
7. Scoop out dough batter in 1/4 cup scoops. Roll gently into balls about 2 inches in diameter and place on cookie sheet about them about 3 inches apart.
8. Using a fork, gently press each dough ball to about a 1 inch thickness.
9. Bake 12 minutes and then rotate the cookie sheet, continue to bake until cookies are medium brown and edges have begun to set (middle will still be unset ... do not over bake.
10. Cool cookies on baking sheets for 5 minutes and then transfer cookies to wire rack and cool to room temperature.

My advice is to make two batches because the first one will be gone before the cookies cool!

NOTE: You can substitute toasted walnut pieces instead of pecans


Thursday, December 26, 2013

Easy Creamy Scalloped Potatoes

Who doesn't love creamy scalloped potatoes? 
This recipe combines easy with tasty to give you scalloped potatoes that are to die for!
Easy Scalloped Potatoes

  • Non-stick cooking spray
  • 1 can (10-3/4 oz.) reduced fat condensed mushroom soup
  • 3/4 cup fat free milk
  • 1/2 cup reduced fat sour cream
  • 1 tsp onion powder
  • 1/4 tsp white pepper
  • 1 Pkg. (30oz.) frozen shredded potatoes, thawed
  • 1/8 tsp paprika
  • 1 scallion, sliced

  1. Pre-heat oven to 400 degrees. Coat a 2 qt. casserole dish with cooking spray.
  2. In a large bowl, combine the soup, milk, sour cream, onion powder, and pepper; mix well. Add potatoes. toss to coat, place in dish, sprinkle with paprika.
  3. Cover and bake for 25 minutes.
  4. Uncover and bake for 35-40 minutes more. Sprinkle with scallion and serve.
  5. Seving is 1/2 cup.

Tuesday, December 24, 2013

Diabetic Friendly Chocolate Chip Cookies

Healthier version of the normally sugar laden cookies!


2/3 cup butter or margarine, softened
1/2 cup Splenda brown sugar blend, firmly packed
15 packets Splenda
2 tsp vanilla
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips


Pre-heat oven to 350 F
1. In large bowl, mix the eggs and butter and vanilla together until creamy
2. In smaller bowl, add all the dry ingredients and mix them together
3. Slowly add dry ingredients to the butter and egg mixture
4. Scoop tablespoon sized portions of the batter onto your cookie sheet. Leave space around each cookie to allow the batter to spread while baking
5. Bake for 10 - 12 minutes until golden


Monday, December 23, 2013

Splenda Peanut Butter Cookies

Easy to make & diabetic friendly

Cookies have a nice soft texture

You will want to make double batches because they won't last. DON'T be tempted to use more flour. The batter is very soft, which is why you need to refrigerate it before scooping onto the cookie sheet.


1/4 cup Splenda Sugar Blend
1/4 cup Splenda Brown Sugar Blend
1/2 cup peanut butter (chunky or smooth)
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/4 teaspoon salt


1. Mix Splenda and softened, until smooth and without lumps.
2. Add egg and mix.
3. Add peanut butter and mix.
4. Add remaining ingredients and mix.
5. Cover and refrigerate until the batter is firm (1 to 2 hours)
6. Heat oven to 370 degrees.
7. Scoop out small balls ... about 1 1/2 inches in diameter
8. Using a fork, gently press each dough ball.
9. Bake 10 minutes or until light golden brown ... do not over bake.
10. Cool cookies on baking sheets for 5 minutes and then transfer cookies to wire rack and cool to room temperature.

My advice is to make two batches because the first one will be gone before the cookies cool!

NOTE: Use the Splenda BLENDS not the Splenda Granulated Sugar 

Splenda's White Sugar Blend has been especially designed for baking. It provides functional properties for your baked goods - such as browning, volume, texture and moistness.


Diabetic Friendly Glazed Ham with Apricots

This sweet and savory ham has only 16 grams of carbs per serving!

Photo courtesy of Diabetic Connect

Glazed Ham with Apricots Ingredients

1 (7-pound) fully cooked bone-in smoked half ham

1 package(s) (6-ounce) dried apricot halves

2 tablespoon(s) whole cloves

1/2 cup(s) orange marmalade or apricot jam

2 tablespoon(s) country-style Dijon mustard with seeds


1. Preheat oven to 325 degrees F. 

With knife, remove skin and trim all but 1/8 inch fat from ham. Secure apricots with cloves to fat side of ham in rows, leaving some space between apricots. Place ham, fat side up, on rack in large roasting pan (17" by 11 1/2"); add 1 cup water. Cover pan tightly with foil. Bake 2 hours.

2. After ham has baked 1 hour and 45 minutes, prepare glaze: In 1-quart saucepan, heat marmalade and mustard to boiling on medium-high. Remove foil from ham and carefully brush with some glaze. Continue to bake ham 30 to 40 minutes longer or until meat thermometer reaches 135 degrees F, brushing with glaze every 15 minutes. Internal temperature of ham will rise 5 to 10 degrees F upon standing. (Some apricots may fall off into pan as you glaze.)

3. Transfer ham to cutting board; cover and let stand 20 minutes for easier slicing. Slice ham and serve with apricots from pan.

For more recipes and nutritional facts for this recipe, go to Diabetic Connect

Sunday, December 22, 2013

Diabetic Recipes via Mobile App

Mobile App Recipes for Diabetes from the University of Illinois

View over 140 recipes that are easily used to prepare meals for people with diabetes. Each recipe contains an approximate nutritional analysis for calories, protein, carbohydrates, fat, fiber, sodium, and cholesterol. 

For those using the carbohydrate counting method of meal planning, carbohydrate units are provided.

Get the app on iTunes 

Also on Google Play 

Saturday, December 21, 2013

Danger of Hypoglycemia Unawareness

Most people with diabetes can sense when their blood sugar is dropping long before it becomes dangerous. But some can't, and the consequences can be fatal. 

More than 25 million Americans are living with diabetes and most can tell when their blood sugar is too low. But a small percentage live with a condition called hypoglycemia unawareness. For them, the first warning of trouble may be that they collapse to the floor, unable to even call for help. Hypoglycemia or low blood sugar occurs when the body is unable to process glucose properly

During digestion, food is broken down into various sugar molecules, including glucose, the body’s main source of energy. The pancreas is then designed to kick in and release insulin which keeps the glucose in the blood at safe levels. But, in people with diabetes, the system isn’t working and if glucose levels drop dangerously low, hypoglycemia results.


Friday, December 20, 2013

Fabulous Diabetic Friendly International Holiday Dishes

Collection of International Diabetic-Friendly Holiday Recipes from Diabetic Connect that will be sure to wow your guests at all of your holiday parties this year.

Chicken Waldorf Salad from Argentina

Apricot and Sherry Glazed Ham from United Kingdom and Ireland

Chocolate Yule Log 

Dutch Oven Pineapple Upside Down Cake from Mexico

Jerk Chicken from Jamaica

Thursday, December 19, 2013

Diet Soda Sales Fizzle Due to Diabetes & Obesity Concerns

Americans are losing their taste for diet sodas – and that’s a good thing.

A recent report by Wells Fargo, citing Nielsen scanner data, shows sales of zero- and low-calorie soft drinks fell nearly 7% through November 23rd - and regular soda sales dipped by just a little more than 2%.

Effects of Diet Sodas

The diet drink craze in the U.S. surged between 1990 and 2010 as the American public became more concerned about obesity. Sales of diet drinks rose from 26 percent to 31 percent during that period, despite consumer complaints about the taste of artificial sweeteners like aspartame and sucralose.

Although the U.S. Food and Drug Administration in a 2005 report considered these artificial sweeteners safe, and the American Diabetes Association and the Academy of Nutrition and Dietetics claimed them as safe weight-loss tools, there are studies that show frequent consumption of artificial sweeteners is linked to obesity, heart disease and diabetes.

After news broke of diet soda sales dropping amid health concerns, the American Beverage Association, the trade group representing soda companies, stood behind the artificial sweeteners. The group also reaffirmed the European Food Safety Authority’s backing of aspartame.

Additionally, the trade group defended diet drinks stating, “low- and no-calorie sweeteners offer consumers yet another way to enjoy their favorite beverages, while maintaining and managing their weight.”

Read full article at Drug Watch

Monday, December 16, 2013

Tips for Managing Diabetes in the Winter

It's that time of year again . . . Snow, Snow and more Snow on the way!

Season's Greetings from Northwest Indiana

If you live in a colder climate, managing diabetes can be an added challenge. Colds and flu, changes in diet and exercise and the stress of the holidays can make managing your blood sugar even more challenging. But you can take certain precautions to stay healthy and safe during the holidays and winter season.

To help avoid getting a cold or the flu:

  • Make sure you get plenty of rest.
  • Wash your hands more often — I've also noticed that more department stores offer hand sanitizers at the entrances and exits.
  • Get the flu vaccine.
  • When ill, drink plenty of fluids, and test your blood sugar more frequently.


  • Wear layers. Also, cover your head, and wear mittens or gloves.
  • Keep your feet warm and protected. Wear comfortable shoes and socks, which is especially important if you have circulation problems.
  • Protect devices. Keep your blood glucose monitor - and insulin pump if you wear one - close to your body to keep them warm.


  • The holiday season makes it more tempting to stray from your diet plan. A healthy diet is important for everyone, not just those with diabetes. So, in general, be mindful of how much candy and fatty food you eat. Eat more of the grains, fruits and vegetables that are in season
  • Drink alcohol in moderation
  • And if you take insulin, it's best to have an alcoholic drink with food.


The days are short and the nights are long in northern climates, making it difficult to go for a walk when you get home from work. To stay on track:

  • Look for ways to work in your daily exercise, such as by walking at your local mall or shopping center.
  • Join an exercise gym.
  • Explore community fitness classes, such as swimming classes, that may be offered for a small fee.
  • Try activities that you can do at home, such as stretching or doing leg or arm lifts while watching TV or listening to music. If you're able to, you could also walk up and down the stairs in your home.


Winter weather can disrupt your travel plans and potentially affect your diabetes management. The Centers for Disease Control and Prevention recommend keeping the following in a winter travel emergency kit:

  • Cell phone and charger
  • Shovel
  • Windshield scraper
  • Battery powered radio and extra batteries
  • Flashlight
  • Water and snack food
  • Extra hats, clothes and mittens
  • Blankets
  • Chains or rope and tire chains

Also recommended are:

  • Road salt and sand
  • Jumper cables
  • Emergency flares, a bright colored flag and help signs
  • First aid kit
  • Road map and compass
  • Waterproof matches (to melt snow for water)
  • And, no matter what time of year, if you have diabetes, it's always good to have glucose tablets or other hypoglycemia treatment readily available in the car.


The holiday season is stressful, and the shorter days and winter weather can affect your mood and emotions. Getting exercise, eating healthy and doing things with others can help keep your spirits up. If you're having trouble with depression, seek help. Talk to someone such as a close friend or your health care provider. Check your blood sugar regularly. 

Source: Mayo Clinic Blog

Monday, December 2, 2013

Diet Chef's Christmas Calorie Swap Shop

Christmas Day is a difficult time of year for dieters. 

As well as Christmas dinner, you will no doubt be attending plenty of parties and family events, all of which will have – you’ve guessed it – unhealthy food. 

That’s why Diet Chef assessed the calories contained in many of your favorite treats ...

Diet Chef
Explore more infographics like this one on the web's largest information design community - Visually.