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Dining With Diabetes Classes Gear Up For Winter Cooking

Ohio State University Extension Wood County is teaming up with Meijer Stores to offer a series of Dining with Diabetes classes starting this month.  According to Susan Zies, Extension Educator Family and Consumer Sciences, “never before have we had such a demand for these classes across the state, as Ohio and our country face many challenges with the growing diabetic epidemic.”

 

Dining with Diabetes is an exciting program for people with diabetes and/or their caretakers or for those who want to learn to eat healthier.  The free Dining with Diabetes class is a series of three classes.  Participants will receive a recipe booklet, information on cooking with low/no sugar, diabetic food preparations, lecture from a registered dietician, and cooking demonstrations at each session.  Classes will be held at the Ohio State University Extension Wood County office from 10:00 a.m. to 12:00 Noon, January 29, February 5 and 12, 2015. Participants must attend all three classes.

 

This is what previous participants had to say, “I loved the class, great ideas and great food and it is nice to meet new people.” “Great information. Good interaction.” “Informative and needed. I enjoyed the class.”

 

People with diabetes, as well as their family members or caretakers, are encouraged to attend.  For more information or to learn how to register, please call the Ohio State University Extension Office at 419-354-9050Seating is limited, registrations will be on a first come basis.

 

Here is a recipe from the Dining with Diabetes class that you may enjoy.

I encourage you to try making this at home. It’s a favorite from past participants!

 

Dining with Diabetes Hearty Bean Soup
Dining with Diabetes Hearty Vegetable Bean Soup

Hearty Vegetable Bean Soup

Makes approximately ten, one cup servings

 

Ingredients:

2 tsp. olive oil

1 cup each- diced onions, red pepper and carrots

2 cloves garlic, minced (or ¼ tsp. garlic powder or 1 tsp. bottled pre-minced garlic)

1 tsp. each dried thyme, oregano and parsley

3 cups reduced-sodium broth (can be beef, chicken or vegetable)

1 cup tomato sauce

2 (19 oz.) cans pinto beans, drained and rinsed

1 tsp. brown sugar

¼ tsp. black pepper

 

Equipment

Measuring cups and spoons

Large saucepan or stockpot

Strainer

Mixing spoon

Ladle

 

 

Directions

Step 1.  Heat olive oil in a large soup pot over medium heat. Add onions, red pepper, carrots, garlic, thyme, oregano and parsley. Cook and stir for 5 minutes, until vegetables begin to soften. Add all remaining ingredients. Bring to a boil.

Step 2. Reduce heat to medium-low and simmer, covered for 15-20 minutes until vegetables are tender.

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