Fat Frog Diary

  Diabetic Holiday Eggnog I got my first copy of this magazine from my grandmother's collection when she passed. I puzzled over why she had so many when she herself was not diabetic. Maybe she understood even then that sugar wasn't good for you in such high quantities as in the American diet. Who knows? It's still a custard-based eggnog and therefore superior to the eggnogs in stores.  Sources: Diabetic Living Magazine (out of print) ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available on...

  Beef and Bean Burritos Did I use steak for this? Nope! I used plain old ground beef. I'm cheap that way. Keep the napkins handy. This is a messy but fun recipe, and no one will know it's for diabetics.    Notes: 1. Instead of canned beans, I used dried beans and made them in the Instant Pot: 1 cup of beans to 2 cups of water, Pressure Cook 25 minutes and NPR (Natural Pressure Release.) This has never failed me, except for chickpeas. After cooking chickpeas this way, I slow cook them for another 8 hours. I like my chickpeas soft enough to make hummus.  Sources: Diabetic Cooking Magazine Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sol...

I don't talk about my diet much on Facebook. No one gives a rat's patootey about your diet except someone else on the diet. Your friends will applaud when you've lost a few pounds, but this is a long-haul marathon slog. In fact, it's a full lifestyle change. This is kind of like how vegans seem to brag about their diet choice and post recipes like they expect you to join in. The most I could ever manage was a lacto-ovo-pesco-pollotarian. (Willing to give up beef and pork, but will eat chicken, fish, eggs, and milk.) I've been back on a low-carb diet for months, and transitioning over to the Phase One of the pre-surgical diet has been relatively smooth. Do I miss my carbs? YOU BETCHA! Especially my morning bowl of hot cereals. Everything else I can live without, but that's a lifetime habit to have a bowl of carbs in the morning to fuel the day. I don't even miss red meat right now. This may change, but so far I'm okay with just fish, eggs, beans, white ...

Just a quick little tip for a snacker who doesn't want to fall off the wagon. (Me!) I'm sure you've seen those mini-peppers in the store in bags, looking colorful and tempting. Were you scared of the heat? Don't be. No heat! Those things wouldn't cause a hot flash even if Leonardo DiCaprio walked by stark naked. (Sorry Leo!) Cut them in half and you can stuff them with cream cheese and ground beef, but for a simple snack with no fuss, cut a mozzarella stick in half and stuff the pepper with that. I stuffed four peppers with four halves of two mozzarella sticks and microwaved them for a minute to melt the cheese to gooey deliciousness. Yum!

I found this on the side of a box of Jell-o Vanilla Sugar Free Pudding and tried it. I made one change and one omission. I changed the cookies to a sprinkle of graham cracker crumbs and I didn't use any Cool Whip. Oh, and I used the sugar free varieties of the pudding and gelatin. However, I will type the recipe faithfully. Do what you want. It's your life. Mini Lemon Cream "Pies"  1 pkg (3.4 oz) Jell-o Vanilla Flavor Instant Pudding 1 pkg. (3 oz) Jell-o Lemon Flavor Gelatin 1-1/2 cups boiling water 8 vanilla wafers (or graham cracker crumbs) 1 cup thawed Cool Whip whipped topping (optional) Combine dry pudding and gelatin powder in a medium bowl. Add boiling water, stir for 2 minutes, until completely dissolved. Refrigerate 15 minutes. Place 1 wafer in the bottom of each of the 8 dessert dishes. Cover with the pudding mixture. Top with the Cool Whip. Chill for at least an hour. Refrigerate any leftovers.

I don't know about you, but most Jell-o Jiggler and Knox Blox recipes want you to use 4 boxes of Jell-o, and the Knox Blox formula looks like a chemist's list of ingredients. But what if you want enough for one person? What if you only have one box of three different flavors? Now what? Break out the calculator and guess? NOPE! Here's your simple formula. You can commit this to memory. For every one box of Jell-o, use one cup of hot water. Now here's the rest of the tricks: 1. Use a spray like Pam to lubricate the inside of your mold. Wipe most of the foam away with a paper towel, leaving just a slick surface. 2. When mixing the gelatin and hot water, stir with the whisk for two minutes. Yes, set a timer. There's one on your phone, microwave, and probably your stove. Use your Echo device. Use a timer. Seriously. Stir for the whole two minutes and pay attention. Create as few bubbles as possible. Stir, don't whisk. Bubbles leave unsightly pock marks on...

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Zucchini Bread 2-3/4 cups all-purpose flour ½ cup wheat germ 1 tbsp baking powder ½ tsp baking soda 2 tsp salt 2 tsp ground cinnamon ½ tsp each ground nutmeg, mace, and cloves ½ cup skim milk ¼ cup vegetable oil 6 packets Sweet-N-Lo sugar substitute (or 2 tsp bulk version) ½ cup sugar 4 egg whites (or scant ½ cup liquid egg substitute) 3 cups shredded unpeeled zucchini Preheat oven to 350 ° F. Spray one 9x5 inch loaf pan with nonstick cooking spray. In a medium bowl, combine all ingredients up to the milk. In a large bowl, combine milk, oil, Sweet-N-Lo, sugar and egg whites. Stir in dry ingredients and zucchini. Blend well. Pour batter into prepared pan. Bake 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes before removing from pan. Cool completely on the rack. Makes one large loaf. Cut loaf into 14 slices. Each slice is 180 calories, 5 g protein, 5 g fat, 30 g ca...