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You did a fine job of all that information however, I had hoped we could keep this forum clear of diets etc. as you say there are far to many of them. I just want to know a recipe for dinner tonite or lunch tomorrow. I don't want to think about carbs and count them and all of that. I know what I should and shouldn't be eating. Let's keep this clean...if there needs to be a diabetic site then please someone go start one, I for one don't want to.
My reicpe for lunches and actually any time I"m hungry: It's not meant to be a balanced meal but it's pretty close to it:
4 oz of that fake fish (get the one with the lowest sugar content.. The one I get has sugar way down on the list.
1 large cucumber ( get the pickling or English kind since they have no wax on them.
1 tsp of mayonnaise
Chop up the cuke into 1/2 inch pieces and mix with the fake fish and add the mayo. Mix all up and enjoy.
The protein keeps me full for hours. Sometimes I use an entire can of string beans, drained well in place of the cuke. This and 8 oz of V8 is very satisfying for me. (yes I know the V8 has sodium but I don't care) This lunch is has that wonderfule crunch from the cukes and takes a while to eat it.
These are the kinds of recipes I'm hoping others can offer.
Unfortunately, we diabetics must think in the mode of diet and carbs, etc. We cannot afford to do otherwise unless we want to put our lives at risk. They are already at risk with diabetes.
There are any number of food and cooking magazines which offer great recipes, often with the calorie, carb, fat and protein found in it.
There is no way to avoid diet and recipes when it comes to diabetes.
If you enjoy fish, here is nice recipe that will provide you with a healthy diabetic meal.
Fish in parchment (Pesche in pergamena)
Pasta al herbe
350 F preheated oven.
4 oz of either fresh cod, tuna, salmon, orange ruffy or mahi mahi.
2 Tbsp Italian salad dressing
2-3 thin slices of carrot
1 thin slice of onion
1-2 thin slices of finnochio (fennel)
dash of white wine or dry vermouth
Cut the parchment paper into a large round, big enough to enfold the fish and veggies.
Place the fish on the parchment, add the wine and salad dressing and fold the parchment in half.
Fold and crimp the the edge of the parchment to form a tight seal.
Place parchment packages on a baking tin and place in the oven for 20-30 minutes.
Pasta al herbe
2 Tbsp soft butter
1 clove garlic minced
2 Tbsp minced fresh Italian parsley
2 oz pasta.
2-3 Tbsp combine grated Romano and Parmesan cheese. (grana)
a few twist of fresh ground black pepper
Combine the soft butter, garlic and parsley
Bring large deep pot of water to boil and add enough salt to make it mildly saline and add a few drops of oil.
Add the pasta and cook for 7 minutes for al dente for long pastas or a minute or two more for dense compact pastas.
Drain reserving a tablespoon of the pasta water and combine toss with the herb butter mix and season with the black pepper and grated cheese.
Italian salad greens
Black Italian pitted olives
Layer the greens on salad plates and place sliced tomatoes on top and garnish with the olives. Drizzle a little extra virgin olive oil over the salads along with a little balsamic vinegar. Add a pinch of kosher or coarse grained sea salt along with a few grinds of black pepper.
To serve, remove the packets from the oven and place them on serving plates and bring them to the table. Using a sharp knife of scissors, make an incision in the top of the parchment and allow the aroma tantalize the diner’s palate.