Diabetes Cases to Double by 2034

Making an educated guess at the future may just be a good impetus for change. If we stay on our same course, the number of diabetics in America will reach very high levels before mid-century.

Researchers at the University of Chicago reported in the December issue of Diabetes Care that the number of Americans living with diabetes will almost double in the next 25 years. The rates are expected to increase from 23.7 million people with diabetes in 2009 to 44.1 million in 2034.

Researchers also predict that spending on diabetes care will nearly triple, going from $113 billion to $336 billion. Medicare spending for diabetes care is also expected to make a big jump: from $45 billion to $171 billion.

“If we don’t change our diet and exercise habits or find new, more effective and less expensive ways to prevent and treat diabetes, we will find ourselves in a lot of trouble as a population,” said Elbert Huang, MD, assistant professor of medicine at the University of Chicago and the study’s lead author.

In making their predictions, the researchers estimated that obesity levels will remain stable. If that turns out to be untrue, then the diabetic rates could be even higher than predicted.

Why make these depressing predictions about diabetes?

Besides a motivation for prevention, the researchers also provided the model for federal policymakers who may be underestimating the growth in diabetes costs and subsequent future Medicare spending.

The best prevention for diabetes remains exercise and healthy eating, including plenty of fiber and whole grains.

(Image via stock.xchng)

Black Forest Cheese Pie

Are you tired of the same old pies? Mix things up a bit with this delicious Black Forest Cheese Pie. This simple pie recipe is one that your whole family will love.

Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 8 servings

Ingredients:

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/4 cups cold milk
• 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
• 1 OREO Pie Crust (6 oz.)
• 1 cup cherry pie filling
• 1 cup thawed COOL WHIP Whipped Topping

Directions:

1. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended. Add dry pudding mix; beat on low speed 1 minute, stopping to scrape side of bowl frequently. Beat on medium speed 30 seconds.
2. SPREAD into pie crust.
3. REFRIGERATE 2 hours or until firm. Spoon cherry pie filling over pie just before serving; top with whipped topping. Garnish with grated BAKER’S Semi-Sweet Baking Chocolate, if desired. Store leftover pie in refrigerator.

Kraft Kitchen tips:

Size-Wise
Dessert can be part of a balanced diet, but remember to keep an eye on portions.

Substitute
Prepare as directed, using 1 HONEY MAID Graham Pie Crust (6 oz.).

Nutrition (per serving):

Calories 330 Total fat 17g Saturated fat 9g Cholesterol 35mg Sodium 480mg Carbohydrate 40g Dietary fiber 1g Sugars 27g Protein 5g Vitamin A 10%DV Vitamin C 0%DV Calcium 8%DV Iron 8%DV

Recipe and image courtesy of Kraft Foods

Pork Loin Roast with Herbed Pepper Rub

While everyone is talking turkey this week, let’s take a look at a recipe with “The Other White Meat.” This Boneless Pork Loin Roast with Herbed Pepper Rub makes a delicious family meal for the holidays or anytime.

Times:

• 5 minutes prep
• 90 minutes cook

Ingredients:

• 1 3-pound boneless pork loin roast

Herbed Pepper Rub:

• 2 tablespoons black pepper, cracked
• 2 tablespoons Parmesan cheese, grated
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Cooking Directions:

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve. Serves 6-8, with leftovers.

Nutritional values for 12 servings.

Serving Suggestions:

Serve this as part of a casual New Year’s Eve celebration buffet. Partner with Black-eyed Pea Salsa, Sweet Potato Casserole, green beans and Cornbread.

Nutrition:

Calories: 131 calories
Protein: 22 grams
Fat: 5 grams
Sodium: 97 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Fiber: 1 grams

Visit theotherwhitemeat.com to get more recipes, serving suggestions, leftover meal ideas and more.

More on National Diabetes Month – Tips

Living with diabetes is more than taking insulin or medication. Those who have diabetes or know someone who does knows that living with diabetes is a lifestyle.

Insulin or medications, like metformin or glucophage are not a cures for diabetes, although that is a common belief. Insulin and medications merely manage the disease, allowing the person with diabetes to continue living as normally as possible. Unfortunately, the disease still can cause significant damage to the body, as the sugar levels fluctuate.

People with diabetes who manage to keep their blood glucose (sugar) under strict control have a better chance of avoiding complications. However, avoiding the development of diabetes, Type 2 diabetes, is even better. Type 1, what used to be called juvenile diabetes or insulin-dependent diabetes, cannot be prevented. But how best to do this? Here are some tips from Dr. Melina Jampolis a board certified internist and the newest addition to the CNN Health team: Read more

Red Velvet Whoopie Pies

Right now, Better Homes and Gardens is looking for your help in choosing America’s Favorite Better Homes and Gardens Cookie. You can select from some of the 25 most-requested cookie recipes of all time by voting on BHG.com. They will display the 10 finalists on November 20 and the bigger winner will be announced the week of December 7. (Voting closes December 3.)

Today, let’s take a look at one of their fabulous cookie recipes. The Red Velvet Whoopie Pies pair velvet cookies with a luscious cream cheese-based filling.

Red Velvet Whoopie Pies

Prep: 45 minutes
Bake: 8 minutes per batch

Ingredients

• 2 cups all-purpose flour
• 2 Tbsp. unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup buttermilk
• 1 1-oz. bottle red food coloring (2 Tbsp.)
• 1 recipe Whoopie Pie Filling, recipe below

Directions

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Nutrition Facts

Calories 70, Total Fat (g) 3, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 12, Sodium (mg) 49, Carbohydrate (g) 10, Total Sugar (g) 5, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet.

And don’t forget to vote!

Image and recipe credit: BHG.com’s 100 Days of Holidays

Give Your Spuds a Fall Twist

Potatoes are a big holiday food favorite, and there’s no shortage of ways to use them. Plus, a medium-sized potato has only around 110 calories and is fat free. Taters can also provide 45% of your daily value of vitamin C. And the recipe below provides lots of potassium, which is often lacking in American diets.

Yet, if you’re wanting to branch out to pair a culinary guest with your spuds this year, give butternut squash a try. Follow the recipe below for two faves combined into one beautiful fall dish. To create Browned Butter Smashed Potatoes with Butternut Squash, you’ll roughly mash potatoes with mellow butternut squash, finishing with fresh sage leaves crisped in brown butter.

Browned Butter Smashed Potatoes with Butternut Squash
(Recipe courtesy United States Potato Board)

PREP TIME: 25 minutes
COOK TIME: 15 minutes

• 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
• 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
• Salt
• 3 tablespoons butter, divided
• 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
• ½ cup 1% milk (approximate)
• Freshly ground black pepper, to taste

To prepare:

• In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt.
• Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to 15 minutes.
• Add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat.
• Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.
• Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.
• Roughly mash with hand masher leaving mixture chunky.
• Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired.
• Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.

Makes 4 servings (about 4 cups).

Nutrition info:
Per serving: 245 calories, 6 g protein, 36 g carbohydrate, 10 g total fat, 25 mg cholesterol, 116 mg sodium, 8 g fiber, 36 mg Vitamin C, 1046 mg potassium.

(Image and recipe via United States Potato Board)

Tasty Mixed-Up Mac and Cheese

If you have kids who won’t eat their veggies, one of the best things you can do is hide vegetables in sauces, meats and other dishes. They’ll never know that this tasty mac and cheese recipe harbors a car of carrots! Recipes and image provided by Mealtime.org.

In addition to the base recipe, this mac and cheese dish has three recipe variations for adventurous eaters — Pasta Florentine adds some garlic, spinach and Parmesan cheese; there’s a hint of spicy brown mustard in the Ham and Cheese variation; and Shrimp Parmesan is enhanced with a can of baby shrimp and the scent of extra-virgin olive oil. The already-cooked, nutrient-rich canned ingredients help you go from the pantry to the dinner table with four unique dishes in no time at all.

Tasty Mixed-Up Mac and Cheese

Ingredients

• 1 can (14.5 ounces) sliced carrots, drained and rinsed
• 2 cans (18 oz each) ready-to-serve, low -sodium or regular creamy mushroom soup
• 1 extra-large egg, lightly beaten
• 1 package (8 ounces) shredded, Colby jack cheese
• 1 pound elbow macaroni, cooked according to package directions, slightly cooled
• salt and ground black pepper, to taste (optional)
• non-stick spray oil

Preparation time: 10 minutes

Cook time: 40 minutes

Preparation

1. Preheat oven to 350 degrees F.
2. Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth.
3. Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired.
4. Coat a 9 x 13-inch baking dish with spray oil. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.
5. Serve as-is, or stir one of the following mixtures into two portions, or approximately 3 cups, of the mac and cheese.

Servings: 8

Nutrition Information Per Serving: Calories 420; Total fat 16g; Saturated fat 7g; Cholesterol 60mg; Sodium 330mg; Carbohydrate 52g; Fiber 3g; Protein 17g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV

* Daily Value

Pasta Florentine

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/2 cup drained, canned, unsalted, chopped spinach
• 3 cups hot mac and cheese (from recipe above)
• 2 tablespoons finely shredded, imported Parmesan cheese

Preparation time: 3 minutes

Cook time: 3 minutes

Preparation

1. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until aromatic, about 10 seconds. Add the spinach and heat through, 2 to 3 minutes.
2. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 470; Total fat 20 g; Saturated fat 8g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 54g; Fiber 4g; Protein 20g; Vitamin A 230%DV*; Vitamin C 15%DV; Calcium 40%DV; Iron 20%DV

* Daily Value

Macaroni, Ham and Cheddar

Ingredients

• 2 ounces lean, low-sodium baked ham, diced
• 1/4 cup shredded, sharp cheddar cheese
• 1/2 teaspoon spicy brown mustard
• 3 cups hot mac and cheese (from recipe above)

Preparation time: 2 minutes

Preparation

1. Mix the ham, cheese and mustard with 2 portions, or approximately 3 cups, of hot mac and cheese, and serve.

Servings: 2

Nutrition Information Per Serving: Calories 510; Total fat 22g; Saturated fat 10g; Cholesterol 90mg; Sodium 720mg; Carbohydrate 53g; Fiber 3g; Protein 26g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 20%DV

* Daily Value

Pasta Shrimp Parmesan

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/3 cup canned pasta sauce
• 2 ounces canned, tiny shrimp, drained
• 3 cups hot mac and cheese (from recipe above)
• 2 tablespoons finely shredded, imported Parmesan cheese

Cook time: 3 minutes

Preparation

1. Heat the olive oil in a small skillet over medium-heat. Add the garlic and cook until aromatic, about 10 seconds. Add the pasta sauce and shrimp, and heat through, 2 to 3 minutes.
2. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 520; Total fat 21g; Saturated fat 8g; Cholesterol 135mg; Sodium 840mg; Carbohydrate 59g; Fiber 4g; Protein 25g; Vitamin A 130%DV*; Vitamin C 6%DV; Calcium 35%DV; Iron 20%DV

* Daily Value

Recipes provided by Mealtime.org as part of their One Recipe, Four Ways collection.

Canning Jar Pin Cushion

Today I have a beginner’s sewing project for you. There is really no sewing involved, but it pertains to sewing. The materials call for a jar with a lid and a band, so I used a small candle that I had on hand. When the candle is used up I can clean up the jar and put buttons or sewing needles inside.

Here is what you will need to get started:

• A fabric scrap of your choice
• A jar with a lid and a band
• Cotton balls or fiberfill
• Card stock
• A glue gun

Using the lid of the jar, cut out a circle the same size as the lid from the card stock. Again, using the lid of your jar, trace around it on the wrong side of your fabric. Increase the radius of the circle one inch and cut out the larger circle.

Layer the fabric, cotton balls or fiberfill and lid and place them inside the band. Press the lid down so that the cotton balls and fabric form the pin cushion. Check to see if you need to move the fabric or cotton balls to avoid creases in the material. Make any adjustment that are needed and then hold everything in place and use the glue gun to glue the fabric to the underside of the lid. I know, this step would really work better if you had a couple more hands, but do the best you can.  ;>)

Trim away any excess fabric and hot glue the card stock to cover the fabric edges. Line the band with a small bead of glue and insert the pin cushion into it. Press it firmly to help it adhere.  Add the lid to the jar and you have a new pincushion.

Fat Free Pumpkin Cheesecake

Registered dietitian Brenda Ponichtera’s award winning cookbooks, Quick & Healthy Cookbooks have been featured in such publications as “O” The Oprah Magazine, USA Today, the Miami Herald and Shape.

She is world renowned for her delicious yet fast and above all else, healthy recipes.  Her ideas are smart and easy to follow and her recipe for Pumpkin Cheesecake is no different.

Perfect for the holidays, this dessert puts a spin on an old favorite, while being fat free.  But most importantly, remains tasty.

Fat Free Pumpkin Cheesecake
This recipe is for a 9″ pie pan. The top will crack when cooking, so serve with a dollop of fat-free whipped topping.

• 24 ounces fat-free cream cheese (bar type) at room temperature
• 3/4 cup canned pumpkin
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup egg substitute (equal to 3 eggs)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons packaged cornflake crumbs (optional)
• fat-free whipped topping, optional

Directions
Preheat oven to 325 degrees. In a large bowl, combine cream cheese, pumpkin, sugar, and vanilla. Using an electric mixer, beat at high speed until blended. On low speed, beat in egg substitute and spices. Increase speed to high, and continue until well blended.

Spray a 9″ pie pan with nonstick cooking spray. Add cornflake crumbs (optional) to the pan and shake lightly to coat bottom and sides. Pour in cream cheese mixture. Bake for 45 minutes or until center is set but not firm. Cool on wire rack.

Store in refrigerator for several hours. Serve with whipped topping.

Makes 12 servings of 1/12 cheesecake
Carb Servings
1
Exchanges
1 carbohydrate
Nutrient Analysis
calories 86
total fat 0g
saturated fat 0g
cholesterol 10mg
sodium 362mg
total carbohydrate 12g
dietary fiber 0g
sugars 8g
protein 9g

Source: Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D.(www.QuickandHealthy.net), Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; Available at local and online bookstores.

Fresh Blueberry and Cranberry Relish

High in antioxidants, blueberries are often considered one of the top “superfoods” by doctors and nutritionists. They contain fiber, vitamin C, potassium and more antioxidants per serving than green tea or red wine. Studies show that blueberries improve brain function, help lower the risk of heart disease and cancer, and contain anti-inflammatory properties.

This year, when making Thanksgiving dinner, reach for blueberries. A new twist on cranberry sauce, this blueberry-cranberry relish will soon be a family favorite!

Ingredients

• 1 cup fresh blueberries
• 1 cup fresh orange juice
• 8 oz. fresh cranberries
• 1 tablespoon orange zest
• 3/4 cup sugar
• 1 tsp. vanilla

Directions

Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, for about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.

Makes 12 1/4 cup servings

Nutrients per serving: Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0

Serving Suggestions

• As a side on traditional holiday dinner plates.
• Poured over turkey, pork or ham.
• Over vanilla ice cream, sorbet, or frozen yogurt.
• Added to a turkey and cream cheese sandwich to freshen up leftovers.

You can get more yummy blueberry recipes at chileanfreshfruit.com.

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