Is he type I or type II? It seems to me that type II's tend to focus on low or no carbs in order to main good control whereas type I's can eat carbs more easily since we can adjust our insulin intake accordingly. Other than counting carbs (I'm type I), I also "try" to eat things lower in saturated fat
Some of my favorite recipes are stir-fries. They help me eat more veggies, are relatively fast, and permit more control over how many carbs because I adjust the amount of rice I include. Here's one of my favorites:
12 oz. boneless, skinless chicken breast
1/2 c. dry white wine or chicken broth
1/3 c. dried apricots, cut into thin strips
1/4 c water
2 tsp cornstarch
2 tsp sugar
1 tsp dijon mustard
1/2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp pepper
1 TBLE cooking oil
2 cloves garlic minced
1 medium onion, cut into thin wedges
1 1/2 c sweet pepper (any color), cut into 1 inch squares
2 cups hot cooked rice
Cut chicken into thin bite-size pieces (freeze partially to make easier)
In medium bowl, combine wine or broth, apricots, water, cornstarch, sugar, mustard, oregano, salt, and pepper. Stir together and set aside.
Add oil to large non-stick skillet and pre-heat over med-high. Stir fry garlic for about 15 seconds. Add onion and stir fry for 1 1/2 minutes. Add sweet pepper and stir fry 1 1/2 minutes or until crips-tender. Remove vegetables to bowl.
Add chicken to pan. Stir fry 3-4 minutes or till no pink remains. Push chicken to edges of pan.
Stir sauce. Add sauce to center of pan. Cook and stir till thickened and bubbly. return cooked begetable to pan. Stir everything together to coat with sauce. Cook and stir 1-2 minutes more or till heated through. Serve immediately over hot rice (which you started cooking before the stir-fry
)
This makes 4 servings each with 1/2 c. cooked rice.
331 calories, 41g carbs, 10g fat (3g saturated)
You can easily adjust recipe by adding more vegetables such as brocolli, carrots, celery... or using other meat or less meat, more or less rice, etc...
Enjoy
