Six-Fruit Crisp

Since having found out I was diabetic, I try to eat significantly fewer sweets. You know, the good stuff - cookies, cake, candy,
pie . . .

The benefit of this, besides lower blood sugar, has been an appreciation for naturally sweet foods - such as fruit. I have discovered that I really love fruit.

Never before would I have thought that a piece of fruit could satisfy my craving for something sweet. Although there are still times when I physically need a Hershey Bar, I have found that fruit is sweet too!

Although this recipe is not low carb by any means - because of all of the fruit and the sweet crumbly topping - it is a yummy fruit dessert that even I can eat in small portions.

1 jar (25 oz.) chunky applesauce
1 can (20 oz.) pineapple tidbits, drained and rinsed (to help lower the sugar)
1 can (15 1/4 oz.) sliced peaches, drained, chopped and rinsed
1 can (15 1/4 oz.) sliced pears, drained, chopped and rinsed
1 can (11 oz.) mandarin oranges, drained and rinsed
1 can (21 oz.) low sugar cherry pie filling

Topping:
2 cups all-purpose flour
2 cups packed brown sugar
1 cup margarine, melted

Pour applesauce into a greased 13 x 9 baking dish Layer with the pineapple, peaches, pears, and mandarin oranges. Spread pie filling over the top.

For topping, combine the flour, brown sugar and margarine. Sprinkle over pie filling. Bake at 375 degrees for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.

Love Me

Fruit Cocktail Cake

When I was in nursing school, I worked every other weekend as a CNA at a little 25 bed nursing home in the town we lived. This nursing home wasn't anything fancy, but I learned a lot while there and am glad for the experience.

One thing in particular I remember about this place (besides trying to feed a dead woman breakfast) was the food - not something you usually think of when it comes to nursing homes. But the food at this place was fabulous!

When the cook would make fruit cocktail cake, there was no problem getting the residents to go to the dining room. You never saw wheelchairs move so fast!

The fruit cocktail cake they served was rich and buttery and probably wasn't approved by the house physician. However, following restrictive diets wasn't something I really remember as being a priority there.

But keeping true to my word to post healthier, low sugar recipes in February this recipe is a lower calorie, healthier version of the fruit cocktail cake made so famous by the then Henderson Nursing Home (which has changed owners at least 3 times since I worked there).

Cake:

1 box yellow cake mix (I use Pillsbury Reduced Sugar Yellow Cake Mix)
1 lg. can fruit cocktail, drained and rinsed

Mix cake mix by package directions. Add drained and rinsed fruit cocktail. Pour into 9 x 13 inch pan. Bake at 350 degrees for 30 minutes.

Frosting:

1 (8 oz.) Lite Cool Whip
1 sm. pkg. sugar free instant vanilla pudding
1 cup milk
toasted coconut (optional)

Mix pudding with milk. Fold in Cool Whip. Spread over cooled cake and if you feel so inclined toast up a little coconut and garnish the top of the frosted cake.

Refrigerate before serving.

Love Me

Stuffed Shells

Pasta is pretty tricky for diabetics - which stinks because I like pasta. What's not to like?

It is cheap, quick, filling, and tasty.

But it is super high in carbohydrates and notorious for causing blood sugar spikes. I have not experimented with the whole wheat pasta but have read several mixed reviews.

Pasta is merely a vehicle for sauces and cheeses, so it makes sense that other things could be used as this vehicle. Spaghetti squash and zucchini are frequently substituted for pasta. A quick internet search yields several recipes and tips for cooking with spaghetti squash and zucchini.

I plan on trying one of these alternatives in February. It may take me until then to figure out a way to sneak this past Joel.

Although I ended up not making this on Sunday, I decided I would go ahead and post the recipe. It is, like most pasta dishes, simple, quick, and filling - but not necessarily that cheap because of all the cheeses involved.

Stuffed Shells in Marinara

1 1/2 jars of spaghetti sauce
1 pkg. jumbo pasta shells
2 small or 1 large tub of ricotta cheese
1 cup grated Parmesan cheese
2 eggs, slightly beaten
1/4 cup chopped parsley
1/2 tsp. salt
1 lb. shredded mozzarella cheese
Pepper to taste

Cook shells al dente according to package directions - being sure to add salt to the water. Drain.

In large bowl combine ricotta, Parmesan, 1/2 of the mozzarella, eggs, parsley, salt and pepper.

Pour ample amount of sauce into bottom of 13 x 9 pan. Stuff cooked and drained shells with cheese mixture. Arrange stuffed shells on top of sauce.

Pour remaining sauce over shells. Sprinkle remaining mozzarella over the top. Cover with foil. Bake at 375 degrees for 30 minutes or until bubbly.

Stuffed Shells Florentine -

Add 1 pkg. of frozen chopped spinach, thawed and drained to cheese mixture. Yummy!

Stuffed Shells with meat sauce -

Just add 1 lb. browned and seasoned ground beef to spaghetti sauce.

Love Me

Nana's Miracle Vegetable Soup

It may seem because I post a lot of dessert recipes that I don't follow a very good diet for someone with sugar diabetes as my grandpa would say. This is not really the case.

I do enjoy eating a good dessert, but even more, I enjoy making a good dessert.

I enjoy making and serving my family wholesome, hearty meals which do include an occasional dessert. Ok, maybe we have dessert a little more than occasionally.

However, I am pretty good anymore about only eating a small portion. And in all honesty, since we often have seven people at the supper table, portion sizes are very reasonable.

Any left overs are promptly packed away in the next day's lunches. Out of sight, out of mind.

I really do like my feet, eyes, and kidneys and don't care to lose them to this wicked disease. And after a pretty bad scare with my eyesight last year, maintaining healthy blood sugars is a priority for me.

The kids, knowing that diabetes may be in their future, now have a built in governor when it comes to sweets. Except with orange rolls. Good thing Christmas morning only comes once a year is all I have to say about that.

In honor of my one year anniversary of being diagnosed with diabetes, February - normally known for candy and chocolates - will be full of healthier, lower sugar posts!

With that being said, this is a wonderful, healthy soup to have on hand. I love having this soup ready made in the refrigerator. It makes a great addition to a sandwich at lunch. It is a filling snack by itself.

And - it is good for you and tasty at the same time!

Brian's mom (Nana) gave me this recipe. She has made it as long as I can remember. Believe it or not you will not miss the meat because the cabbage somehow takes the meat's place.

If you are following Weight Watchers, I am pretty sure you can eat the whole pot and it would only be a couple points. However, I wouldn't recommend eating the whole pot unless you have a good book you want to read in the privacy of the bathroom.

Cabbage (1/2 head)
1 can tomato juice
1 package of dry onion soup mix
1 large can of diced tomatoes
1 bunch of broccoli, cut up
1/2 pack of frozen diced onions - or 1 large onion diced
2 or 3 carrots (canned carrots will also work - but don't add them until later in the cooking)
1 small head of cauliflower, cut up
1 can green beans (optional)

*No corn because of the starch.

Put all ingredients into slow cooker. Cook on low for 4-6 hours. Add water if necessary, but usually the broth is fine by the time the vegetables cook down.

Eat and feel good about it!

Love Me