If you are one of the millions of people living with diabetes, we have good news to help you live a better quality of life. Participating in a self-management education (SME) program, like our Living Healthy with Diabetes program (described below), can help you learn skills to manage your diabetes more effectively by checking blood sugar regularly, eating healthy food, being active, taking medicines as prescribed, and handling stress. These programs have been shown to:

• Lower A1C levels.
• Prevent or reduce diabetes complications.
• Improve quality of life.
• Lower your medical expenses.

The bottom line is that people who have the information and support they need to manage their diabetes are healthier than people who do not.

For those individuals suffering from Type 2 Diabetes, we have scheduled our free 6-week diabetes self-management program called Living Healthy with Diabetes. This will help you learn how to live a healthy life so you can better manage your condition. It will be offered on Tuesdays, August 22 – September 26 from 2:00pm – 4:00pm each week at the Extension Office at 304 South Morgan Street. Topics include: managing symptoms, using relaxation techniques, eating healthy and exercising, improving communication skills with your healthcare provider, using medication effectively, and monitoring your blood sugar. Registration is required so call Jennifer Brown at the Extension Office at 336-599-1195 to register today.

Try the following recipe courtesy of the American Heart Association from recipes.heart.org. For more information on Food for Thought programs, check us out online or email jennifer.brown@ncsu.edu

Slow Cooker Steak Stroganoff

– serves 4

From Heart.Org

3 tsp all-purpose flour

½ tsp garlic powder

¼ tsp salt

¼ tsp pepper

4 eye-of-round steaks, all visible fat discarded, flattened to ½ inch thickness

1 tsp olive oil and 1 tsp olive oil, divided use

2 cups fat-free, low-sodium beef broth

8 oz medium button mushrooms (quartered)

½ cup frozen pearl onions

2 tsp no-salt added tomato paste

2 tsp Worcestershire sauce

1 cup water

4 oz dried, whole-grain linguine

½ cup fat free sour cream

In a shallow dish, stir together the flour, garlic powder, salt, and pepper. Dip each piece of beef in the flour mixture, turning to coat and gently shaking off any excess. Reserve the remaining flour mixture. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the beef on one side for 2 minutes, or until browned. Add the remaining 1 teaspoon oil, swirling to coat the bottom as well as possible. Turn over the beef. Cook for 2 minutes, or until browned. Transfer the beef to a 3- or 4-quart slow cooker. Sprinkle the reserved flour mixture over the beef in the slow cooker. Add the broth, mushrooms, onions, tomato paste, and Worcestershire sauce. If the liquid in your slow cooker usually absorbs quickly, pour in the water. Cook, covered, on low for 8 to 9 hours or on high for 3 to 4 hours, or until the beef is tender. About 15 minutes before serving, prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. When the beef is tender, remove the liquid from the slow cooker. Measure out 1 1/2 cups liquid, discarding any extra. Put the sour cream in a small bowl. Whisk in about 1/2 cup of the liquid (to reduce the risk of curdling). Pour the sour cream mixture and the remaining 1 cup liquid into the slow cooker, stirring to combine. Serve the beef on the pasta. Top with the vegetables and sauce.

Nutritional Information: 341 calories, 5g fat, 35g protein, 4g fiber, 6g sugar