One of the things I’ve noticed (and you probably have too), about controlling my blood sugar is how GOOD I feel when I do! I have so much more energy available when the blood sugar is managed well.
But I will admit, it’s been a struggle to adjust my eating habits. If portions aren’t controlled, it doesn’t matter WHAT recipes are used. And as mentioned in past columns, the smartest thing those of us with blood sugar issues can do for ourselves is eat
small portions several times a day (six meals is the recommended approach).
All this said, here are two terrific recipes developed by I don’t know who, but I found them on Hub Pages — a site with all sorts of information. Try them and let us know what you think. And if you have a good recipe to recommend, please do. We’re all in this together, so let’s help each other out!
Blood-Sugar Friendly Pulled Pork Sandwiches
1 lb trimmed pork tenderloin
1/2 cup onion chopped fine
1 1/2 tsp minced garlic
15 oz can of crushed tomatoes with liquid
1 Tbsp cider vinegar
1 tsp chili powder
1/2 tsp garlic powder
1 Tbsp prepared mustard
1/2 tsp maple extract
1/4 tsp liquid smoke
1 to 2 tsp chili powder
2 1/2 tsp Equal for recipes
vegetable cooking spray
salt and pepper to taste
6 toasted whole grain toasted hamburger buns
Preheat oven to 425
Make a rub with 1 tsp chili powder and 1/2 tsp garlic powder. Rub into tenderloin then place in baking dish. Bake for 30 t0 40 minutes or until tenderloin is browned and the juices run clear. Cool for 10 to 15 minutes then cut into small pieces. Shred the pieces even smaller into bite sized pieces.
Coat a saucepan and place over medium heat. Saute onion and garlic until tender, then add remaining ingredients, excluding the equal and the salt and pepper. Bring to boil, then reduce heat and simmer for 15 to 20 minutes. Add Equal and salt and pepper to taste. Add pork to pan and stir well until the pieces are well coated. Serve on whole wheat buns.
Makes 6 servings
Calories per serving - 252, Protein - 21g, Total carbohydrates - 29g, Total Fat - 5 g, Cholestoral - 40mg, Sodium - 447mg
Food Exchanges - 2 bread, 2 1/2 lean meals
Download this recipe.
Fresh Vegetable Pizza
2 - 4 oz fresh pizza bread shells
1/2 cup shredded, part-skim mozzarella cheese
2 sliced fresh mushrooms
1 thinly sliced yellow summer squash
1 thinly sliced tomato
1/2 green bell pepper, chopped
2 Tbsp fresh basil, chopped
1 Tbsp grated Parmesan cheese
garlic salt to taste
Preheat oven to 450
Place pizza crusts on cookie sheets and sprinkle with garlic powder and half of the mozzarella cheese. Arrange the squash, tomatoes, bell pepper and mushrooms on top of the cheese. Finish with another layer of mozzarella, the Parmesan cheese, the basil and some more garlic salt.
Bake for 12 to 15 minutes, making sure the vegetables are cooked and the cheese is melted. Cut the pizzas in half and serve hot.
Calories per serving - 260, Protein - 6g, Total Carbohydrates - 36g, Total Fat - 8g, Cholesterol - 9 mg, Sodium - 233 mg
Food Exchanges - bread/starch - 2, vegetable - 1, fat - 1.
Optional ingredients - onions, black olives, red bell peppers
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