Sunday, October 30, 2016

Maxy sez :8 Ways to Get Your Family On Board When You Have Diabetes

Supportive family members can help you manage your type 2 diabetes – and may even see their own health benefit as they help you make positive lifestyle changes.
By Everyday Health Editors
When you got your type 2 diabetes diagnosis, your family got a diagnosis, too — they are now the spouse, children, and parents of someone with a chronic condition. And that means their lives are going to change, as well. They will want to help you manage your diabetes and be there for you as you create your care plan and start changing your daily routines.

Your family and friends may be fearful about how your type 2 diabetes is going to affect you. Your spouse and your kids will worry about whether you are going to be all right. And they will feel anxious about how the changes in your life and routine will affect them as well.

Luckily, many of the changes you need to make — especially around food and exercise — can make your family healthier, too. Most Americans need to eat more healthfully and get more exercise. If your spouse and kids join you in undertaking healthy changes, they’ll feel better, too.
Here are some ways you and your loved ones can work together to manage type 2 diabetes as a team:

1 . Help your family understand factors that contribute to diabetes and how it’s managed and treated.
2 . Take them to meet your doctor or diabetes educator.
3 . Explain the signs and symptoms of low blood sugar as well as how they can help if you experience it.
4 . Describe how your eating schedule may be different, and share what you’re learning about proper portion sizes and better eating.
5 . If you need to test your blood sugar often or take medication or insulin on a regular basis, help them get familiar with the process and your schedule.
6 . Tell your family members about how their encouragement motivates you and is more helpful than if they nitpick your diet and exercise choices.
7 . Try new healthy foods or recipes together.
8 . Find activities you can enjoy together that get you moving.

Type 2 Diabetes Support for Your Family
Even so, remember that life with someone who is managing a chronic condition, particularly in the early days after a diagnosis, can be pretty stressful. There are many kinds of support available for the families of people with diabetes. A talk with your diabetes educator can be a good place to start identifying these resources. A visit to the American Diabetes Association can be useful too.

Thursday, October 27, 2016

Creamy Ranch Pork Chops ------slow cooker

  Prep : 10 minutes     Total time : 5 hours    4 servings  
4 ingredients  
Made with only four ingredients, this super-easy slow-cooker version of pork chops will become your new favorite pork chop recipe! It only takes 10 minutes to prepare, and your slow cooker does the rest of the work. This, plus family-friendly flavors like ranch and creamy mushroom soup make it the perfect meal to add to the weeknight dinner rotation.

4                  bone-in pork loin chops (2 lb)
1                 package (1 oz) ranch dressing and seasoning mix
1                 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup 
2                 tablespoons cornstarch

1 .  Spray 3-1/2- to 4-quart slow cooker with cooking spray. Sprinkle both sides of pork chops with ranch dressing mix. Place pork chops in slow cooker. Pour soup over pork chops.
2 .  Cover; cook on Low heat setting 5 to 6 hours or until fork-tender. Remove pork chops from slow cooker, and place on plate; cover to keep warm.
3 .  In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce in slow cooker. Cook on Low heat setting 3 to 5 minutes or until thickened. Serve over pork chops.
Serve over rice.
Garnish with chopped fresh parsley.
For the best flavor, look for pork chops that are about an inch thick. Bone-in chops tend to contain more fat and therefore are more flavorful. They’re also less prone to overcooking.
Heart healthy

Tuesday, October 25, 2016

Italian Turkey Meatloaf

 Round out the meal with Brussels sprouts and your favorite rice pilaf.
Makes 2 loaves (each loaf makes 6 servings)            Total time: 1 Hour, 35 Minutes

1        pound sliced button mushrooms
2        cups finely chopped onion
1        cup grated Parmesan cheese
3/4    cup Italian breadcrumbs
1        tablespoon minced fresh garlic
2       large eggs, lightly beaten
1       (7-oz.) container refrigerated basil pesto
2       tablespoons tomato paste
1-1/2 teaspoons table salt
1        teaspoon freshly ground black pepper
2       (8-oz.) cans tomato sauce
2       (20-oz.) packages lean ground turkey

1.     Preheat oven to 400°. Process mushrooms in a food processor until finely ground. Stir together onion, next 5 ingredients, and mushrooms in a large bowl. Combine tomato paste, salt, pepper, and 1 (8-oz.) can tomato sauce; stir into mushroom mixture.

2.     Add turkey to mushroom mixture, and combine, using hands, until well blended. Line 2 (9- x 5-inch) loaf pans with heavy-duty aluminum foil; coat lightly with cooking spray. Divide turkey mixture between prepared pans. Place pans on a foil-lined baking sheet.

3.    Bake at 400° for 30 minutes. Spread remaining 8-oz. can tomato sauce over meatloaves. Bake 30 more minutes or until a thermometer inserted in center of meatloaf registers 165°.

4.    Let meatloaves stand 10 minutes. Slice and serve 1 loaf. Cool second loaf completely; cover and chill for later use.
Heart healthy

Monday, October 24, 2016

Smothered Chicken ---- slow cooker

Prep :10 minutes         Total Time : 3 hour 20 minutes     8  ingredients       6  servings
You can never go wrong with smothered chicken, but our simplified recipe delivers big flavor with the help of a secret weapon—herb cream cheese. This saucy dish comes together in five simple ingredients and is great paired with pasta or potatoes.

1          package (20 oz) boneless skinless chicken thighs (about 6)
1/4     cup Progresso™ chicken broth (from 32-oz carton)
1          container (8 oz) chive & onion cream cheese spread 
1/4     teaspoon salt
1/2      teaspoon pepper
1           cup chopped cooked bacon 
1         cup frozen sweet peas
Cooked egg noodles, as desired

1 .  Spray bottom of 3- to 4-quart slow cooker with cooking spray. Add chicken thighs to slow cooker.
2 .  In small microwavable bowl, mix chicken broth, cream cheese spread, salt and pepper. Microwave uncovered on High 1 minute; beat with whisk until smooth. Pour mixture on top of chicken thighs. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
3 .  Stir 3/4 cup of the bacon and the frozen sweet peas into chicken mixture; mix well. Increase heat setting to High; cover and cook 10 to 15 minutes or until peas are cooked.
4 .  Serve chicken and sauce over cooked egg noodles; top with remaining 1/4 cup bacon.
For creamy smothered chicken, make sure to use regular cream cheese and not the reduced-fat version.

Heart healthy

Sunday, October 23, 2016

Maxy sez : 6 Spices for a Type 2 Diabetes Diet

Flavor With a Side of Diabetes Health
Who knew a diabetes diet could lead to fun exploration of your green thumb and your global palate? Type 2 diabetes cooking can be both tasty and healthy once you learn about the health benefits of certain spices. “Spices should take the place of sodium in your diet, and they have health benefits — they’re rich in antioxidants and anti-inflammatory compounds,” says Juli Adelman, LD, CDE, with the Harold Schnitzer Diabetes Health Center at the Oregon Health & Science University in Portland. “I encourage people with type 2 diabetes to grow their own herb gardens and boost up their spice racks.”

Many herbs, such as parsley, mint, and dill, pack a flavor punch that simply makes eating or drinking more pleasurable, while others could help with managing type 2 diabetes. Enjoy eating and growing herbs and spices; just don’t consider them a substitute for other type 2 diabetes treatment. “Moderation is key,” says Gustavo Ortega Jr., RD, with Kaiser Permanente in West Los Angeles. “The idea is to use spices as part of a balanced diet instead of as a supplement.”

Here are six spices that can make your diabetes-friendly meals more tasty and healthy.
“Basil has a lot of flavonoids and goes well with tomatoes, olive oil, balsamic vinegar, and mozzarella,” Adelman says. Eating plenty of basil may improve blood pressure control, according to a research roundup published in April 2014 in the Journal of Research in Medical Sciences. High blood pressure can be a concern with type 2 diabetes. Two of three people with diabetes have high blood pressure, according to the American Diabetes Association, so it might be worth growing a basil plant to enhance your meals.                                            Cinnamon

“Cinnamon is an antioxidant that’s been shown to improve insulin sensitivity and reduce fasting blood sugars,” says Ortega. Antioxidants are man-made or natural substances that can prevent or slow cell damage, according to the National Institutes of Health. Cinnamon’s ability to improve insulin sensitivity is highlighted in a review of plant-based compounds for people with diabetes. The review appeared in November 2014 in the International Journal of Molecular Science. Adelman suggests adding cinnamon to oatmeal or mixing it into chili and stew.
Garlic appears to be linked with lower fasting blood glucose levels, according to an analysis published in December 2015 in the Asia Pacific Journal of Clinical Nutrition. Adelman suggests including it in hummus, mashing cooked garlic into cauliflower, or adding cooked garlic to steamed spinach. Garlic may thin your blood or interact with medications, so talk to your doctor or pharmacist before incorporating it into your diet. In general, always check with your doctor or a dietitian about your nutritional needs before making any changes to your diet, Ortega says.
“Rosemary is an antioxidant and best when used with bell peppers, legumes, or cabbage,” Ortega says. It also goes well with fish and lean meats, like chicken breast. Rosemary is a hearty herb that you can grow and maintain in a pot or garden, and research suggests it may have anti-inflammatory and other beneficial properties.
Tiny thyme leaves deliver strong flavor to roasts and sauces and go well in many dishes, from eggs to soups. Thyme is also rich in antioxidants, according to a laboratory study of the plant published in August 2015 in the journal Evidence-Based Complementary and Alternative Medicine.
Turmeric is a yellow spice often used in Indian and Middle Eastern dishes like curries. Turmeric may improve insulin sensitivity and reduce blood sugar levels, according to research published in October 2014 in the International Journal of Endocrinology and Metabolism. Add turmeric to stir-fry, lentil soup, or sprinkle it into chicken or tuna salad (with yogurt instead of mayo as the base) for a zesty twist.

Friday, October 21, 2016

Egg and Toast Cups --- breakfast

These scrumptious all-in-one breakfast muffins are pure genius and require just one muffin tin to create perfect single-serving portions.  Everyone will ask for more . 
 Serves 6 (serving size: 1 egg cup)       Total time: 38 Minutes

6     (3/4-ounce) slices whole-wheat bread
1     tablespoon unsalted butter, melted
1     ounce shredded reduced-fat cheddar cheese (about 1/4 cup)
1/4    cup finely chopped tomato
6     large eggs
1/4     teaspoon kosher salt
1/4     teaspoon freshly ground black pepper
2     bacon slices, cooked and crumbled
1     tablespoon chopped fresh chives (optional)

1. Preheat oven to 375°.

2. Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.

3. With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.

Heart Healthy

Thursday, October 20, 2016

Super easy peasy chicken and dumplings

Sometimes I am so pressed for time and so worn out I scour the internet for the simplest possible nourishing meals I can find. And if I can do it all in one pot I am a happy camper. Since I almost always have left over chicken in the fridge, this recipe was perfect.
Supermarket-roasted chicken, cream of chicken soup, and canned biscuits make  the  quickest, easiest version of the classic chicken and dumplings dish your grandma used to make. You cannot mess up. And guess what?? My family liked it and thought I had gone to a lot of trouble. It is comfort food and we are dusting off our comfort dishes for what we are told is going to be a harsh winter (according to the 'Farmers' Almanac')

Easy Chicken and Dumplings

1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
1 (10.2-oz.) can refrigerated (Pilsbury) big buttermilk biscuits
2 carrots, diced (Optional: I throw in a just few frozen peas and corn niblets to make it more colorful and interesting)  
3 celery ribs, diced

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking. Serve it.

 Eat it up!

Wednesday, October 19, 2016

Hush Puppies with Green Tomato Jam

 TOTAL TIME: 1 Hour 30 Minutes       Makes about  3-1/2 Dozen

1     tablespoon baking powder
1     cup milk
3     tablespoons sugar
1     cup yellow cornmeal
1     cup all-purpose flour
3     tablespoons unsalted butter, melted, or 1 tablespoon melted butter plus 2 tablespoons melted bacon fat
1     large egg, lightly beaten
1     tablespoon kosher salt
1/4         cup sugar
1            garlic clove, very finely chopped
1-1/2      teaspoons ground cumin
1/2          cup honey
2         pounds Green Zebra tomatoes, (green tomatoes of your choice)cut into 1/2-inch dice
1/4      teaspoon cayenne pepper
1/2      cup apple cider vinegar
Vegetable oil, for frying
One 1-inch cinnamon stick
1       tablespoon finely grated fresh ginger

1 .  In a large bowl, whisk the cornmeal with the flour, sugar, salt and baking powder. Add the egg, milk and melted butter and whisk until smooth. Cover and refrigerate the hush puppy batter for at least 1 hour.
2 .  In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, garlic, cinnamon stick, cumin and cayenne. Bring to a boil and simmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer the jam to a bowl and let cool.
3 .  Preheat the oven to 400°. In a large saucepan, heat 2 inches of oil to 350°. Set a rack over a large rimmed baking sheet and place near the stove. Stir the hush puppy batter. Drop tablespoon-size balls of batter into the hot oil, about 6 at a time, and fry, turning a few times, until they're deeply browned and cooked through, about 3 minutes. With a slotted spoon, transfer the hush puppies to the rack to drain. Repeat with the remaining batter. When all of the hush puppies have been fried, reheat them in the oven for about 3 minutes, or until they're hot. Serve them with the green tomato jam.

The hush puppy batter can be refrigerated overnight. The tomato jam can be refrigerated for up to 1 month; bring to room temperature before serving.
Beer Crisp pale ale that has a good balance of malt and hops is perfect with these spicy hush puppies. Try the refreshing Geary's Pale Ale from Portland, Maine, or the easier-to-find Samuel Adams Pale Ale from Massachusetts .

Heart Healthy

Tuesday, October 18, 2016

Chicken Mushroom Spaghetti Casserole

My love for comfort food casseroles and one pan dinners led me to try this very simple casserole recipe with simple ingredients. It turned out well and was a satisfying meal. Easy to make and hard mess up for beginners.


1 whole chicken, cut up, or 8 chicken thighs
1 lb(s) thin spaghetti, broken into 2 inch pieces
2 cans cream of mushroom soup
2 ½ cups sharp cheddar cheese, grated
¼ cup green bell peppers, finely diced
¼ cup red bell peppers, finely diced
1 tsp seasoned salt
⅛ - ¼ tsp cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper


1. Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for about 30 minutes (a bit longer if you think it's needed) . Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
2. Preheat the oven to 350°F.
3. Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
4. Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
5. Place the mixture in a casserole pan and top with the remaining 1 cup cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.) Note: The uncooked casserole can be covered and refrigerated for up to 2 days.

Enjoy ... compliments accepted.

Monday, October 17, 2016

Brisket with Smoked Paprika ------------- Slow-Cooker

Save time and oven space and use a slow-cooker for brisket that's tender when pierced, with a rich, velvety sauce. Start in the morning and you'll have brisket by dinnertime.
Serves 6           Total time: 6 Hours, 45 Minutes

1          3- to 3-1/2-lb. piece beef brisket (preferably the point cut)
1           tablespoon vegetable oil
1           tablespoon butter
1           tablespoon smoked paprika
1           tablespoon Worcestershire sauce
1-1/2     cups finely chopped onions
1           cup diced carrots
1           teaspoon black peppercorns
1           dried bay leaf
1/2        teaspoon dry mustard
About 1/2 teaspoon  salt
2-1/2       cups low-sodium beef or chicken broth
1/4        chopped flat-leaf parsley

1. Trim outer fat of brisket to about 1/4 in., then pat dry. Heat oil in a large frying pan over medium-high. Add brisket and brown all over, 10 to 15 minutes. Place in a 5- to 6-qt. slow-cooker.

2. Swirl butter into frying pan, then add onions and carrots. Cook, stirring often, until onions are lightly browned, about 10 minutes.

3. Stir in paprika, Worcestershire sauce, peppercorns, bay leaf, mustard, and 1/2 tsp. salt. Pour in broth, increase heat to high, and scrape up browned bits. Reduce heat and simmer 5 minutes to combine flavors.

4. Pour vegetables and broth over meat. Cover. Turn heat to low (meat should simmer gently but not boil) and cook until meat is tender when pierced with a fork, 6 to 8 hours. Lift meat to a platter, cover with foil, and let rest 15 minutes.

5. Pour sauce into a large frying pan and boil over high heat until reduced to about 1 cup. Slice brisket across the grain, top with parsley, and serve with sauce.
TIP: Wine pairing: A structured red like Louis M. Martini 2012 Cabernet Sauvignon (Alexander Valley; $35), with ripe, spicy fruit that punches up the smoked paprika. 
Heart Healthy

Thanx           Jerry Anne Di Vecchio

Sunday, October 16, 2016

Meatball Soup the Mexican Way

Zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

1       tablespoon cooking oil
1       small red onion, chopped
2       jalapeño peppers, seeds and ribs removed, chopped
1       zucchini (about 1/2 pound), cut into 1/2-inch dice
2-1/4     teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
1/2     teaspoon ground cumin
1        quart canned low-sodium chicken broth or homemade stock
2        cups water
1-1/2     cups drained canned diced tomatoes (one 15-ounce can)
1-3/4     teaspoons salt
3/4     teaspoon fresh-ground black pepper
1/2     pound ground beef
2        cloves garlic, minced
2-1/2      tablespoons dry bread crumbs
1        egg, beaten to mix
1        cup fresh (cut from about 2 ears) or frozen corn kernels
1        tablespoon lime juice

1 .  In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
2 .  Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
3 .  Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
4 .  Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

The oregano, jalapeños, and cumin here would give most wines a run for their money, but a lusty red Zinfandel is spicy and rich enough to face those powerful ingredients without flinching.

Heart Healthy

Monday, October 10, 2016

Chicken with Potatoes and Carrots

The trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.
Makes 6 to 8 servings             Total time: 1 Hour, 10 Minutes

8          bone-in, skin-on chicken thighs (about 4 pounds)
2          tablespoons olive oil, divided
2          teaspoons kosher salt
1          teaspoon freshly ground black pepper
1          teaspoon finely chopped fresh rosemary
1          (24-ounces) package fingerling potatoes, halved
8          ounces small carrots with tops
1          large sweet onion, cut into 8 wedges
Vegetable cooking spray

1.    Preheat oven to 375°. Rub chicken thighs evenly with 1 tablespoon olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 teaspoon  salt mixture.

2.    Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 tablespoon  olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.

3.    Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.

4.    Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.
Heart Healthy

Sunday, October 9, 2016

Maxy sez: 4 Ways Diabetes Support Groups Can Change Your Life

By Athena Philis-Tsimikas, M.D.
When you’re living with type 2 diabetes, you know how important it is to check your blood sugar, eat the right foods, and stay active. But being aware of these actions and actually doing them consistently can be two very different things.

This is where a diabetes support group can go a long way toward successfully managing your diabetes. Connecting with other people who have diabetes can help you stay motivated to take care of yourself by offering both practical and personal support. According to a study published in the January 2012 issue of Diabetes Research and Clinical Practice, people with type 2 diabetes who attend support groups are more successful at maintaining — or even improving — their health.

Here are just a few of the benefits diabetes support groups offer:

1. Community Means You’re Never Alone

It’s common for people living with diabetes to feel isolated, especially if you’ve been recently diagnosed or don’t have any family or friends with the disease. A diabetes support group can help you realize you’re far from alone. You’ll meet an entire group of people who understand what you’re going through and are happy to offer guidance and encouragement.

2. Practical Advice Makes Managing Blood Sugar Easier

Support groups can provide a wealth of information and ideas on ways to make managing diabetes easier, such as diabetes-friendly recipes the whole family can enjoy, tips for eating right at holiday parties and work events, and local resources for people with diabetes. Plus, you may meet new friends to exercise and do other activities with.

3. Personal Connection Is What Makes Diabetes Support Groups So Effective

When you’re living with diabetes, taking care of yourself is a priority. If you are caring for a family, have a demanding job, or have other responsibilities, you may feel overwhelmed at times — and caring for yourself may fall by the wayside. Support group members often have the same challenges and can help you through the tough times and keep you on track.

4. Guest Speakers and Special Events Connect You to New Research, Therapies, and Community

Some diabetes support groups feature guest speakers such as physicians, researchers, and other experts who talk about the latest findings in diabetes management or share their perspectives. Additionally, groups may have special events such as potlucks, group walks, or fundraisers.

Most larger cities offer in-person support groups that meet regularly and are led by a facilitator, but there also are a number of online groups available 24/7 for people who live in smaller towns or who may not have the time or transportation to attend in person. Your physician or diabetes care manager may be able to recommend a group; the links below may also be helpful. It’s a good idea to check out several groups if possible to find the right one for you.

Find a diabetes support group near you via the Defeat Diabetes
For a list of national online support groups, visit the American Diabetes Association.

Watercolor: Diana Ong

Saturday, October 8, 2016

Image result for animated gif of Batman

Have a fun birthday party and
a great day
Love from Batman and Aunt Jeannie

Creole Chicken with Field Pea Succotash ---slow cooker

Easy Side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste.
 Makes 6 servings              Total time: 5 Hours

1         (16-ounces) package frozen field peas with snaps, thawed
1         (10-ounces) package frozen vegetable gumbo mix, thawed
1         (16-ounces) package baby gold and white whole kernel corn, thawed
2         teaspoons chicken bouillon granules
4         teaspoons Creole seasoning, divided
1-1/2   teaspoons paprika
6        skinned, bone-in chicken thighs (about 2-1/2 pounds)

1. Stir together first 4 ingredients and 2 tsp. Creole seasoning in a lightly greased 6-qt. oval-shaped slow cooker.

2. Combine paprika and remaining 2 tsp. Creole seasoning; rub over chicken. Arrange chicken on top of vegetable mixture. Cover and cook on LOW 5 to 6 hours or until chicken is done.
Heart healthy

Wednesday, October 5, 2016

Pasta Salad with Shrimp

Shrimply irresistible. Enjoy this delicious shrimp and pasta salad that's chock full of great flavors. The best part is that it's low in fat and calories so you won't put a dent in your diet. 

12       ounces  whole-wheat rotini or rotelle pasta or fusilli
1        pound  peeled deveined shrimp, tails removed (30 to 35)
1/4    cup olive oil
1       medium red onion, chopped
3      large garlic cloves, minced
3/4   teaspoon salt (taste and season slowly)
1/2   teaspoon  red chili pepper flakes
1/4   teaspoon ground cumin
2      cups loosely packed baby spinach leaves
1     (15 ounce) can chickpeas, drained and rinsed (garbanzos)
1-1/4    cups strained low-fat Greek yogurt (or whole-milk plain yogurt)
1/3    cup chopped fresh mint leaves
2-1/2   tablespoons fresh lemon juice
2       teaspoons  finely grated lemon zest

1 .  Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
2 .   Drain and set aside. Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chili flakes, and cumin; marinate at room temperature for 10 minutes. 
3 .  Preheat a medium frying pan over medium heat, and then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes. 
4 .  In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. 
5 .  Serve warm or at room temperature.
Heart healthy

Sunday, October 2, 2016

Beef and Cabbage --- slow cooker

For those nights when you don't feel like cooking but you do feel like eating a home-cooked meal, prepare dinner in the morning. Leave this scrumptious cabbage and beef dish cooking all day long.
2        pound  ground beef (80% lean)
3/4    cup cooked rice
1        egg
1       onion, finely chopped
1/2   teaspoon salt & pepper
1      large head of cabbage
1       can condensed tomato soup
1      can (14.5 ounce) tomatoes
1/2   teaspoon cinnamon
salt and pepper to taste

1 .  Remove leaves from head of cabbage without breaking. Add to boiling salt water until leaves wilt. Drain and set on paper towels to cool. 
2 .  Combine meat, rice, onion, egg, salt and pepper; mix well. 
3 .  Place 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Secure with wooden toothpicks. 
4 .  Place rolls in crockpot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper in a bowl. Pour mixture over cabbage rolls. 
5 .  Cover and cook on low for  6 hours.
Heart healthy