Diabetic Who Doesn't Take Care of Themselves: Family Focus

Living with a Ticking Time Bomb: A Bad Diabetic

Do you live with a diabetic? I mean a bad diabetic. You know what I mean, they have diabetes. They must take Glucophage or Insulin or both. They should test blood sugar levels several times a day. They must test blood sugar levels once per day, but instead, they do nothing. Well, that is not exactly true. They eat sweets, skip meals, and do far too much on a workday. Do you know the type? If so, read on about our personal struggle of living with a bad diabetic. What can you do?

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Dr Pepper® Fried Zucchinni Recipe with Flour

Looking for Fried Zucchinni Recipes with Flour

We had fun with Dr Pepper®! While making easy breaded chicken tenders, we had enough batter leftover to make fried zucchinni. The results were awesome, and it required very little effort. Scroll down to see how to make fried zucchinni with flour and Dr Pepper®. Enjoy!

Use a potato peeler to stripe your zucchinni.

They say all of the nutritional value of a zucchinni is in the peeling (think fiber). We aren't fans of the peeling, so we cut some off and leave some on. It makes an attractive presentation piece.

Slice zucchinni into bite sized pieces.

Slice your zucchinni into small, bite sized pieces.

Place them into a mixture of Dr Pepper® and egg. I know, ew, but it works!

So, that is 1 beaten egg and 1/2 C. Dr Pepper®. We're missing a photo, but the next step is to lightly flour your zucchinni pieces. We mixed 1/2 C. flour with a dash of Sea Salt, a dash of pepper, and a teaspoon of Dr Pepper®. Use a fork to break up the flour mixture. Tongs are great for flipping the zucchinni.

Fry in butter and a splash of Dr Pepper®.

Fry the zucchinni over medium heat in a pan of butter and Dr Pepper® as mentioned above. Flip after 1-2 minutes, flip again if not golden. Be sure not to let the pan grease get too hot. You don't want to burn the breading.

Easy Fried Zucchinni Recipe with Flour. These are so tasty!


Lay on a paper towel to dry and soak off excess butter mixture.

We made these as an after thought when we were making baked chicken tenders, but they are so good, we'll be making them again... and again! Let us know what you think in the comments.

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Vegetarian Lettuce Wraps Recipe like P.F. Chang's

P.F. Chang Cloned Vegetarian Lettuce Wraps Recipe

Angie's Recipes: Lettuce Wraps Recipe a great way for diabetics to save on carbs. These vegetarian lettuce wraps are made with tofu. Enjoy!

P.F. Chang's Lettuce Wrap Clone Recipe.

Okay, first I will let you know I found this "Clone" Recipe on-line after craving these for over a week. To give credit where credit is due, I found this on the website Food.com. I did change a few things after reading the reviews and looking at the ingredient list to find Oyster Sauce ( I chose to omit to make it actually a vegetarian dish). This was an easy dish to make and pass off to the family.

The family fell in love with the chicken version of the lettuce wraps when I introduced them to the restaurant and after making several dishes with tofu; the family fell in love with that too. So no one in my house was going to complain about this dish! Score one for mom. :-)

P.F. CHANG'S VEGETARIAN LETTUCE WRAPS 

(copycat recipe)

(4 servings; you can double recipe for 8)

Tip: When buying bamboo shoots, get the strips. This cuts down on prep time, all you have to do is dice them.

I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.

FOR THE COOKING SAUCE:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoon. water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoon cornstarch

FOR THE MARINADE:
1 teaspoon cornstarch
2 teaspoon dry sherry
2 teaspoon soy sauce
2 teaspoon water

FOR THE TOFU MIXTURE:
1 cup baked tofu with 1 T Chinese Five Spice added before baking, diced
2 tablespoon peanut oil plus 1 Tbsp. sesame oil, mixed
1 teaspoon fresh minced garlic
1 Tbsp. Chinese chili sauce
2 cloves garlic, minced
2 green onions, minced
1/2 small or 1/4 large red onion, minced
1/2 can bamboo shoots, diced
1/2 can water chestnuts, diced
TO SERVE:
Cellophane noodles, prepared according to package directions
Iceberg or green leaf lettuce
Spicy Sauce (optional, recipe follows)

TO MAKE THE COOKING SAUCE:
Mix the cooking sauce in a bowl and set aside.

TO MAKE THE MARINADE:
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well.

TO PREPARE THE TOFU:
Stir tofu into the marinade. Allow to marinate for 15 minutes.
Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes. Set aside.
Add the ginger, garlic and onion; stir-fry for about a minute.
Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes.
Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 minutes).
Combine  mint, cilantro and lemon juice to taste at the end to tofu mixture

TO SERVE:
Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and Spicy Sauce.

SPICY SAUCE
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon dry mustard (e.g., Coleman's)
1 tablespoon water
1 teaspoon Chinese chili sauce
In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.

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