A Couple of Recipes For Diabetics and Those Who Cook For Diabetics - Rice Casserole and Stuffed Pita

One of the first things we think about when we receive a diabetic diagnosis is, "What will I eat?" It is really not as difficult as it may first seem. I was diagnosed as a type2 over 4 years ago. Having diabetics in my family in the past and seeing how they ate, how awful some of their foods tasted, etc. I set out on a mission. I went into complete nutritional studies and discovered we can eat healthy and tasty at the same time!! Before you think I am wacko let me tell you a little more. I was diagnosed with a blood sugar reading of barely under 500! My bs now averages around 110. My last A1C test scored 6.1. I do not take insulin but I do take an oral medication daily. I am sharing some of my recipes with you.

Yes, you can have rice and cheese. But this is important; only use brown rice. Brown rice is a whole-grain, white is refined. Whole-grains are important to the diabetic diet. And this is not a dish to eat three or four times a week, but once a week is fine.

BAKED RICE AND CHEESE
3 cups cooked brown rice
2 cups low-fat shredded cheddar cheese
2 tbsp finely chopped green bell pepper
2 eggs, beaten
1 1/4 cups milk
1 tsp salt
freshly ground black pepper to taste
1/2 cup whole-grain bread crumbs
1 tbsp melted butter

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick canola cooking spray. Alternate layers of rice, cheese, and green pepper until all are used.

Combine the eggs, milk, salt and pepper in a bowl and mix well. Pour the egg mixture over the layers.

In a small bowl combine the bread crumbs with the butter and sprinkle the crumbs over the casserole.

Bake at 350 degrees for approximately 45 minutes until lightly browned.

Serves 6.

Like everyone else, we diabetics are busy people. But we can't grab a doughnut or candy bar and run. Here is an easy portable sandwich for us!

PORTABLE DIABETIC SANDWICH
Do you need a portable sandwich for those busy times? Try this recipe. This is okay for breakfast on the run, too. Again you will notice the use of whole-grains with the whole-wheat pita. For many of us, half this sandwich is plenty. If you want the whole

1 Whole-wheat Pita, halved
1/2 cup low-fat cottage cheese
1 small banana, sliced
4-5 walnut halves, chopped

Mix the cottage cheese, banana, and chopped walnuts together. Divide mixture and use half to stuff each half of the pita pocket.

Approximately 46 g carbs and 21 g protein; a very good combination for a diabetic.