ideas and recipes for dinner

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LanieG
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   Posted 8/25/2007 3:07 PM (GMT -7)   
Ok, it's dinner time.  Tutorgirl and I want to know what you guys eat for dinner.  Recipes?  Menus?  The idea of dredging chicken in grated parmesan comes from the Dr. Bernstein Diet book; I have to give credit where credit is due.  Anyway, take skinless chicken and dip it in beaten egg and then drag it through the grated parmesan; then saute it on medium in oil and butter.  I covered the pan halfway through.  And of course, you have to turn them a couple of times.  The parmesan doesn't get gooey but it adds a nice crispiness which I miss from breaded food.  (And, this is strange, I rarely ate breaded food before, almost never, but now?  I miss it.  How can this be?)  I imagine you could do that with pork as well.  I added dried oregano to the parmesan for more flavor.  The other pleasant surprise is the mashed cauliflower which I had posted a couple of weeks ago.  I love it and now my family loves it.  At the end of the mashing, I've added either parmesan or cheddar.  So, what can you come up with? 
smurf
Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 8/25/2007 7:47 PM (GMT -7)   
Was that out of his recipe book or the actual diet book? I'm still so new at this that I'm still figuring it out and reading. I can't wait to try that chicken tomorrow night. We really like to grill steak on the barbie (the charcoal kind for the good flavor...I know, I know...carcinogens, but I have diabetes so what else is going to happen :) ) and I like to rub it with olive oil and then with one of the McCormicks dry meat seasonings and cracked pepper. We also did shrimp kabobs with peppers and mushrooms that had been marinated in a little olive oil, garlic, salt and pepper. They, too, were really yummy. I really love anything done on the bar-b-que. And the leftover meat is really great on salad the next day. And did you know you can make mock potato salad with the cauliflower? My sis knows how to do it and when she emails me the recipe I will share.

LanieG
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Date Joined Nov 2006
Total Posts : 5397
   Posted 8/26/2007 7:12 AM (GMT -7)   
Hi Tutorgirl, I got the idea from Bernstein's The Diabetes Diet book.  And actually it was for lamb chops, which I haven't made, but it's incredibly good with the chicken (very moist result), and I'd also try it with any other meat or fish.  It offers a good variation to broiled, baked or grilled meat.  And adding different spices to the grated parmesan cheese gives lots of possible combinations of tastes.  He also suggests the same method for strips of zucchini.  I absolutely love marinated shrimp on the grill too.  Write that mock potato salad when you get it, ok?     

Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 8/26/2007 11:32 AM (GMT -7)   
Here are some cauliflower recipes. What a versatile little veggie...who knew!

Cauliflower Casserole

2c whipping cream
4oz cream cheese
2c grated cheddar cheese

Blend together heat until melted- stir regularly
steam 2 heads cauliflower until just tender
Pour sauce over cauliflower- sprinkle 1 c shreaded cheese overtop
bake 1/2 hr until brown 350

You can use low fat cheeses for this.

UnPotato Salad
1 large head of cauliflower cut into chunks
2 cups diced celery
1 cup diced red onion
2cups mayonnaise
1/4 cup cider vinegar
2 teaspoons salt or vege-sal
2 teapsoons splenda
1/2 teaspoon pepper
4 hard-boiled eggs, chopped


1. Put the cauliflower in a microwave-safe casserole, add just a tablespoon or so of water and cover. Cook it on High for 7 minutes, and let is sit, covered, for another 3 to 5 minutes. You want your cauliflower tender, but not mushy. (And you may steam it, if you prefer)
2. Drain the cooked cauliflower, and combine it with the celery and onions. ( You'll need a big bowl)
3. Comine the mayonnaise, vinegar, salt, Splenda, and pepper. Pour the mixture over the vegetables, and mix well. Mix in the chopped eggs last, and only stir lightly, to preserve some small hunks of yolk. Chill and serve.

Yield: 12 servings, each with 3 grams of carbohydrates, and 1 gram of fiber, for a total of 2 grams of usable carbs and 3 grams protein.

Enjoy!

Pin Cushion
Regular Member


Date Joined Feb 2003
Total Posts : 442
   Posted 8/26/2007 10:12 PM (GMT -7)   
One of the foods that has come back to me lately is Chef's salads. Just in case someone doesn't know it is a salad with diced ham and or turkey added. Some add hard boiled eggs.
I also use a dinner salad as my desert when the rest are having their sweeties for dessert I too am having somthing I really like.
Werks fer me.
Moderator for the Diabetes forum
 
Sigmoid Colostomy / Crohns / Type 1 Diabetic / Ostioarthritus / Fibromyalgia / Asthma / High Blood Pressure / High Colesterol / Migraines. Ain't life a joy?



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LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5397
   Posted 8/27/2007 12:20 PM (GMT -7)   
Thanks for these ideas for cauliflower: the underused vegetable.  It can be used in more ways than I'd thought!  Pin Cushion, I think part of the problem some of us have is that "dessert" has to be sweet because we grew up with it, but it doesn't have to be.  For those who can eat fruit, having fruit slices with cheese has always been the end of a meal in many homes in other places.  So, you're right about using a salad for dessert, too.  Why not?  (Hope you're feeling better.)

Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


tangerine bear
Veteran Member


Date Joined Aug 2005
Total Posts : 941
   Posted 8/28/2007 5:14 PM (GMT -7)   
Wow! This was good!
 
Italian Steak
 
4 tenderized round steak pieces (as for chicken fried steak)
Olive oil
Garlic Salt
Pepper
Oregano
Pasta Sauce (Low Sugar Low Carb)
Kraft Italian Cheese Blend
Parmesan
 
Season steaks with salt, pepper and oregano. Saute in olive oil until brown. Top with a couple of tablespoons of low sugar, low carb pasta sauce and top with Italian Blend Cheese and Parmesan. Cook on low heat until cheese melts.
 
Optional:
 
I microwaved sliced red bell peppers and onions in olive oil for the side. This can be used on top of Dreamfields Pasta with butter (I use Smart Balance) and topped with parmesan. If you're a no-carber, you can substitute steamed zucchini for the Dreamfields...
 
I got rave review!
 
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LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5397
   Posted 8/28/2007 6:33 PM (GMT -7)   
Great, Bear.  It sounds great.  I've been using pesto to replace the tomato-based spaghetti sauce here.  A typical pesto sauce can be part of a low carb diet.  Grind fresh basil leaves, cloves of garlic, pine nuts (or walnuts or almonds if you want) parmesan cheese and enough olive oil so the blender doesn't blow up.  Add salt to taste.  This sauce can be used over pasta (for those of you who still eat it) or any meat or fish or vegetable.  I just throw handfuls of the ingredients in and don't measure but you get the idea.  A little goes a long way, especially when you use a lot of garlic.  eyes   



Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds

Post Edited (lanieg) : 8/28/2007 7:35:40 PM (GMT-6)


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 8/28/2007 7:28 PM (GMT -7)   
I bet you could do this with spaghetti squash. And I would have to definitely use pesto. Seems anything tomato just sends my number skyrocketing. :( I used to do a pasta with olive oil heated in a small skillet to which I added minced garlic, cooked until crunchy, then added fresh parsley, some red pepper flakes and some Italian seasoning. Pour it over the pasta and add lots of fresh grated Parmesan and toss. Yuuummyy. But since I'm not doing carbs anymore, I'm going to try it with the spaghetti squash. Will let you know how it turns out.

LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5397
   Posted 8/28/2007 7:41 PM (GMT -7)   
I can't eat pasta anymore either, not Dreamfields or whole grain, nothing.  But just as well, because I always ate pasta with bread here, so.........   :(  And I've always preferred pesto to the tomato sauce anyway which is fine because tomatoes also spike my blood sugar.  I suppose because it's so concentrated, not like eating 1 tomato slice.  I have never in my life made anything with spaghetti squash so whenever you do this, you must write how it goes  (with instructions on how you cook it or peel it or cut it up.) Thanks!



Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


fergusc
Regular Member


Date Joined Dec 2005
Total Posts : 230
   Posted 8/29/2007 3:30 PM (GMT -7)   
Here's a great dish, especially if you have a number of mouths to feed. Preposterously low in carbs and really delicious.
Lamb MMoussaka- (serves 4)
4-6 large courgettes (ok - zucchini then!),
2tsp salt,
4tbsp olive oil,
1 large onion, finely chopped,
750g minced lamb,
2 cloves of garlic, chopped,
1tsp ground cinnamon,
2tbsp tomato puree,
1 glass red wine,
1 tbsp chopped parsley

And for the topping-
2 eggs plus 1 yolk,
150ml whole milk,
250g greek yogurt,
A pinch of paprika,
50g cheese (gruyere and parmesan is good)

Fry the onion for 10 mins, add the lamb and lightly brown. Add the garlic, cinnamon, wine and tomato puree. Ad salt and pepper and simmer for 30 mins, adding water if necessary to keep it moist. Stir in the parsley. Slice the zucchini lengthways, add oil, and roast for 15 minutes till browned and tender. Whisk the eggs in a bowl, bring the milk to the boil and pour it over the eggs, stirring all the while. Add the yogurt, paprika, salt, pepper and grated cheese.
Brush an ovenproof dish with oil and lay 1/3 of the zucchini on the base. Cover with half the meat sauce, then another 1/3 of the zucchini, meat sauce, and zucchini again. Pour the sauce over the top and bake in the oven for 40 minutes till golden brown on top.
Enjoy!

All the best,

fergusc

LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5397
   Posted 8/29/2007 6:16 PM (GMT -7)   
I love moussaka!  Avec aubergines, monsieur.  Are the zucchini better on the glucose numbers?



Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds

Post Edited (lanieg) : 8/29/2007 7:27:27 PM (GMT-6)

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