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Diabetes Support Group keep sit lite
Sunday, May 18, 2008 7:42 PM EDT
All members were asked to submit a healthy recipe used by diabetics and to bring that dish to the meeting Monday evening. What a nice treat. They outdid themselves. Dr. William Barrett, a kidney specialist in Maysville, was the guest speaker. He addressed the problems of diabetes and the serious affects on the kidneys.
The Mason County Diabetes Support Group began more than 19 years ago. The mission of the support group is to promote awareness of diabetes and to help those with diabetes and their families cope with their daily lives. When someone is diagnosed with diabetes both they and their families are faced with a lot of changes in their lives. The members share their experiences with each other to try to help with problems which they might be facing with their diabetes care. They have become like a family over the years. At least two of the members have been with the group since day one and many of the others started shortly after that time.
The group tries to have a speaker at each meeting. In the past, several of the area doctors have accepted invitations to speak to the group and offered suggestions on how to keep in good glucose control. They explained the importance of good control in order to prevent or delay the complications of diabetes. Some of the other speakers included massage therapists, physical therapists, pharmacists, EMTs and medical supply representatives. Some of the more recent speakers were Dr.Jun Liu of the Kentucky Pediatric Research Institute and Rebecca Craft with the Kentucky Children's Hospital at the University of Kentucky.They traveled from Lexington in January to speak to the group about the many diabetes research projects going on at UK. The group always enjoys refreshments made by some of the members at each meeting. They trade recipes to help in preparing new foods for them to work into their daily meal plan. They have also gone on grocery store tours to get some new ideas on new products on the market that may work in their recipes. The group has also visited the YMCA and Bodies in Motion to get ideas on exercises and the Dialysis Clinic to see the procedures for those who have developed kidney problems associated with diabetes and needing to go on dialysis. Each May, the group has a potluck supper and each member brings one or more of their favorite dishes and shares the recipes with other members. In September they have a cookout at the Mason County Recreation Park, in November, the group meets at the Buffalo Trace Area Diabetes Fair to enjoy all the exhibits from the local medical community and diabetes supply vendors and in December they enjoy a Christmas party held at one of the area restaurants.
Each year the group sponsors two main fund-raisers. On April 19, they sponsored their second annual spaghetti supper and silent auction at the Mason County Extension Office. Then each member made their favorite dessert which is sold separately from the dinner. There is also a silent auction which includes items donated from local merchants. This year the auction had over 80 items from the generous local community. In September they have the Step it up for Diabetes Walk at the Maysville Mason County Recreation Park. This year will be the fourth annual walk and will be held on Saturday, Sept. 20. The event includes a 1.3 mile walk around the lake, a memorial balloon release, a cruise-in sponsored by the Double A Cruisers and a cookout for all participants. Each participant is ask to gather people to monetarily sponsor them to walk. The group invites anyone in the area to come and walk and show their support for those with diabetes. The profits for these events are used to fund area projects. In the past, the funds have been used to help sponsor the Diabetes Fair held at MCTC in November of each year, donations to the American Diabetes Association, putting on cooking classes, helping to purchase a nutritional kit for area schools, and to start a test strip program for area residents who do not have insurance coverage for test strips. This program is a one time purchase of a box of test strips for anyone who qualifies. The recipient must be willing to seek diabetes education from the Mason County Health Department to be eligible. This past year the group also made a donation to the Kentucky Pediatric Research Institute at UK for diabetes research.
The meetings for the support group are held at the Maysville Lions Club Building on East Second Street on the second Monday of each month at 7 p.m.
Chicken and Rice Casserole
By Sadie Harrison
Boneless skinless chicken breast
1 can of cream of chicken soup
1 cup uncooked rice
Brown chicken in skillet until no longer pink. Add cream of chicken soup and rice. Place in baking dish and bake at 350 degrees F. until done. May add low fat cheese on top if desired.
Soup Base
By Ester Doyle
1 cup of nonfat dried milk powder
1 tablespoon dried onion flakes
2 tablespoons of corn starch
2 tablespoons chicken bouillon powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme, crushed
1/ teaspoon black pepper
Mix all ingredients and store in an airtight container. This mixture will make about four to six servings when water is added. To make soup, add 2 cups of a main ingredient of your choice such as broccoli, cauliflower, etc. and cook until done. If the soup is too thick, add more water and stir thoroughly over medium heat. You can add more ingredients to suit your taste. Be sure you make the base and keep it in an airtight container for a few days before making up your soups.
Pineapple Chicken
By Kay Cobb
12 pieces of chicken tenders cut into cubes
1-20 oz can chunk pineapple in it's own juice
I Can't Believe it's Not Butter spray
1 tablespoon lite soy sauce
3 tablespoons Splenda-granular
1 teaspoon flour
Brown chicken in skillet with butter spray until tender. Add pineapple with it's own juice, soy sauce, Splenda and flour. Simmer until thickened. May serve over rice or with your favorite vegetables.
Busy Day Green Beans
By Kay Cobb
2 quarts of canned green beans
2 slices of turkey bacon
1 tablespoon minced onions
Salt and pepper to taste. Put ingredients in crock pot and add a small amount of water. Cook 4-5 hours on high.
Easy Chicken Casserole
By Betty Hamm
2 cans 10 3/4 oz cream of chicken soup
1-4oz jar sliced mushrooms, drained
1/2 cup milk
2 cups of canned chopped chicken or one large can of chicken breast (White)
3 1/2 cups of southern style hash brown potatoes
Topping:
1 sleeve of Ritz Crackers ( crushed)
1 stick of margarine melted
Preheat oven to 350 degrees F. Spray 13 X 9" pan with cooking spray. Mix casserole ingredients in a large bowl. Pour mixture into 13 X 9 pan. Sprinkle topping on top. Bake to 40 minutes until brown and bubbly.
Pasta Salad
By Kim Mahaffey
1 13-16oz bag spiral pasta noodles
1 green pepper
1 large cucumber
Several green onions
1/4 cup carrots shredded
1/2 cup 2 percent cheddar cheese cubed
1/2 cup turkey pepperoni
1 bottle Italian dressing- Fat-Free
2 tablespoons garlic powder
Salt and pepper to taste
Cook pasta according to directions. Make sure you run cold water over colander when taken off heat to stop cooking process, otherwise past will get mushy when you stir in ingredients. Make sure pasta is cooled before stirring. Mix the rest of ingredients together. Stir dressing into pasta and serve.
Lite Macaroni and Cheese
By Kay Cobb
3 cups of cooked macaroni
4 tablespoons I Can't Believe It's Not Butter spray
1 1/2 inch wedge of Lite 2 percent Velveeta Cheese, chunked
3/4 cup of Fat-Free skim milk
Salt and pepper to taste
1 teaspoon all-purpose flour
Spray baking dish with cooking spray and put in macaroni. Add cheese chunks, butter spray, milk and flour. Add shredded Fat-Free cheddar cheese on top and sprinkle with pepper. Bake at 350 degrees F. until brown and bubbly. If it gets too thick, add a little more milk.
Pineapple Salad
By Kay Cobb
1-20 oz can crushed pineapple in it's own juice
1 8-oz pkg. Fat Free cream cheese
1 4-serving pkg Lemon Sugar-Free Jello
1 8-oz tub Fat Free whipped topping.
1/4 cup chopped pecans
Put pineapple and juice in sauce pan. Bring to a boil. Add Jell-O and remaining ingredients. Pour into baking dish and refrigerate over night before serving.
Strawberry Cheesecake Pie
By Charlotte Gore
2 cups sliced fresh strawberries
1/4 cup chopped almonds
1 tablespoon sugar
1 reduced fat graham cracker crust
1 pkg. 8 oz. fat-free cream cheese, softened
2 cups cold 1percent milk, divided
1 pkg. sugar-free instant vanilla pudding mix
In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add remaining milk and pudding mix. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set. Nutritional Facts: 1 piece equals 189 calories 6 grams. fat ( 0 Saturated), 3 mg. cholesterol, 311 mg sodium, 25 g. carbohydrates, trace fiber, 1 g protein. Diabetic Exchange:1 starch
Sugar-Free Lemon Pie
By Rickey Conley
6 oz. reduced fat graham cracker crust
16 oz. light whipped topping
3 oz. Sugar-Free Lemon Jell-O
Mix ingredients together and put in to crust. Keep frozen until ready to serve.
Strawberry Shortcake Squares
By Eva Fultz
50 reduced fat vanilla wafers
2 tablespoons Splenda granular
4 tablespoons reduced fat margarine
2 cups 2 percent milk
2 pkg. sugar free Instant Vanilla Pudding or strawberry pudding mix (4 Serving size)
1 1/2 cups lite whipped topping
1 1/2 cups thinly sliced strawberries
Crush up 34 of the wafers ( about 1 1/2 cups crumbs); mix with sugar and margarine. Press firmly into the bottom of a 9" square dish. Set aside
Pour milk into a large bowl. Add pudding mix and whisk for 2 minutes or until blended. Fold in whipped topping.
Spread 1/3 of the pudding mixture over the crust. Arrange the sliced strawberries on top. Cover with another 1/3 of pudding mixture; top with the remaining 16 whole wafers. Carefully spread the remaining pudding
mixture on top. Refrigerate at least 3 hours or until fully set. Slice into squares and garnish with a strawberry
Pineapple Angel Food Cake
By Kay Cobb
1 Angel Food Cake mix. (1 step)
1-20 oz.can crushed pineapple in it's own juice
Put cake mix in large mixing bowl and add pineapple and juice. Mix according to cake mix directions. Spray 9 X 13" pan with cooking spray and add mixture. Bake at 350 degrees F. until done. Remove from oven and let cool.
Topping:
1-20 oz. can crushed pineapple in it's own juice, drained
1 12 oz. tub Fat-Free whipped topping
1- 4 serving box of Vanilla Sugar-free Instant Pudding ( you can also use Lemon)
Put all ingredients in mixing bowl and beat with mixer until smooth. Spread on cake and place in refrigerator until ready to serve.
Whole Wheat Pizza
By James E. Burns
1 cup of warm water
1 pkg. of dry active yeast
1 tablespoon of honey
2 cups of whole wheat flour
1/2 teaspoon of salt
1 tablespoon of canola oil
4 oz. of grated reduced fat cheddar cheese
Fresh ground pepper
1/4 teaspoon of garlic powder
1/2 cup of unbleached white flour
1/2 cup of water
1 tablespoon of cornmeal
1 /2 cup of pizza sauce
1 tablespoon of oregano
1 cup of finely chopped broccoli
1/2 cup of sliced mushrooms
1/2 cup of shredded part-skim mozzarella cheese
Mix together water, yeast, honey, and one cup of whole wheat flour in a large bowl. Beat by hand for about 5 minutes until mixture is smooth. Let dough rise in a warm place for 15 minutes. Heat oven to 400 degrees. Add salt, cheddar cheese, pepper, garlic powder, the remaining whole wheat flour to the dough. Add 1/2 cup of water to make a smooth dough. Take a greased baking sheet and dust it with cornmeal, place the dough on the baking sheet and top with pizza sauce, oregano, vegetables and cheese. Bake 15-20 minutes.
Notes:
1. Pasta salad with low fat cheese and a lite Italian dressing goes great with any meal.
2. For a great evening meal try a healthy recipe of low fat, low sugar, pineapple-chicken over rice, the kids will love it.
3. Dieters delight in having Strawberry Cheesecake, with few calories.
Last modified 05/18 04:58 PM by Sean Cannon
Created 04/29 03:11 PM by Jane Kabler
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