Diabetes Forums - Recipes http://www.diabetesforums.com/forum A place to share your recipes. en Sat, 21 Nov 2009 01:10:08 GMT vBulletin 60 http://www.diabetesforums.com/forum/images/styles/takeoutred/misc/rss.jpg Diabetes Forums - Recipes http://www.diabetesforums.com/forum Chocolate Chile Chicken Rub http://www.diabetesforums.com/forum/recipes/45897-chocolate-chile-chicken-rub.html Fri, 20 Nov 2009 03:30:56 GMT I created this rub about ten years ago and it was a huge success. I even had someone tell me that when they were grilling chicken with the rub at a tailgate party before the game several people were drawn by the fragrance and wandered over to ask what was cooking. It is an aromatic blend of spices... I created this rub about ten years ago and it was a huge success. I even had someone tell me that when they were grilling chicken with the rub at a tailgate party before the game several people were drawn by the fragrance and wandered over to ask what was cooking. It is an aromatic blend of spices that will liven up your chicken with a powderfully southwestern flare. Make the blend ahead and store it to use whenever you like. This is sure to please a crowd. I hope you enjoy.

Chocolate Chili Chicken Rub

Ingredients:

2 Tbsp. unsweetened cocoa powder
2 Tbsp. chili powder (use your favorite)
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. sweet paprika
2 Tbsp. brown sugar substitute
2 tsp. ground coriander
2 tsp. cumin
2 tsp. cinnamon
1 tsp. allspice
1 tsp. Chinese Five Spice powder
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt or salt substitute
1/2 tsp. black pepper

Combine the ingredients in a large jar or other container with a lid. Shake vigorously to combine or stir with a fork. Stores well for up to six months.

To use this for roasted chicken simply preheat oven to 450'. Lightly coat the chicken with olive oil spray. Generously apply the dry rub to all surfaces of the chicken and massage. Place the chicken in a baking dish and roast until chicken reaches an internal temperature of 170' for a whole chicken, thighs or wings or 160' for chicken breast. When chicken is to temperature remove from oven and loosely cover with aluminum foil and let rest for about 10 minutes. The chickens temperature will increase an additional 10' while resting and be at the proper finished temperature and still be perfectly juicy. ]]> Recipes Chef Barrae http://www.diabetesforums.com/forum/recipes/45897-chocolate-chile-chicken-rub.html Cranberry Cheesecake Delights http://www.diabetesforums.com/forum/recipes/45855-cranberry-cheesecake-delights.html Thu, 19 Nov 2009 01:49:37 GMT This recipe comes from my standby cheesecake recipe where people have literally fought over the last piece. It is sweet, smooth and creamy. Everything you expect from cheesecake. I have lightened it by using a special recipe for the crust and made some simple changes in the batter. This recipes is... This recipe comes from my standby cheesecake recipe where people have literally fought over the last piece. It is sweet, smooth and creamy. Everything you expect from cheesecake. I have lightened it by using a special recipe for the crust and made some simple changes in the batter. This recipes is so simple, so easy, you can prepare the batter while the crusts are baking. Just one drawback. You must prepare this a day ahead of serving because it must be refrigerated overnight in order to set properly. I have chosen to use a fun brownie pan with individual square servings but if you don't have this you can use a cupcake tin. Make sure you use vegetable spray, depending on your pan, so they release easily. The portion size is generous and there are only 4.9 grams net carbs in each scrumptious serving. I hope you enjoy.

Cranberry Cheesecake Delights

Ingredients:

Crust:
1 1/2 cups almond flour
4 Tbsp. unsalted butter, melted
2 Tbsp. Splenda
1 Tbsp. granulated sugar

Filling:
1 cup whole cranberries, fresh or frozen
1/3 cup Splenda
8 ounce package reduced fat cream cheese
1/2 cup reduced fat sour cream
1 1/2 tsp. vanilla extract
1/4 cup heavy cream
3 eggs

Preheat oven to 350'

Combine the almond flour, melted butter, Splenda and sugar in a small bowl with a fork until well blended. Place about one lightly packed tablespoon of mixture into each compartment and press firmly. Bake 10 to 15 minutes or until lightly browned and firm. Set aside to cool on a rack.

Reduce oven temperature to 325'

Place the cranberries and two teaspoons of the Splenda in the bowl of a food processor and pulse until chopped. Reserve.
Using a hand mixer on the low setting blend the softened cream cheese, sour cream, rest of the Splenda, vanilla and cream until smooth. Be sure to scrape down the edges and bottom of the bowl with a spatula as you mix. Adding the eggs one at a time beat until well combined. Fold in the chopped cranberries. Pour mixture into cooled crust, about 1 tablespoon + 1 teaspoon, until used. Bake for 20 to 25 minutes until edges are slightly browned but still jiggles in the center a little. Cool on wire rack. When completely cooled cover with plastic wrap and refrigerate overnight to set. To remove from pan loosen the edges with a knife or offset spatula. Gently lift each cheesecake out with offset spatula.

Nutrition Facts
12 Servings
Amount Per Serving
Calories 183.8
Total Fat 15.9 g
Saturated Fat 6.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.8 g
Cholesterol 79.8 mg
Sodium 52.2 mg
Potassium 144.3 mg
Total Carbohydrate 6.7 g
Dietary Fiber 1.8 g
Sugars 2.0 g
Protein 5.6 g ]]> Recipes Chef Barrae http://www.diabetesforums.com/forum/recipes/45855-cranberry-cheesecake-delights.html Cranberry Pecan Relish http://www.diabetesforums.com/forum/recipes/45808-cranberry-pecan-relish.html Tue, 17 Nov 2009 20:48:34 GMT 1 lb. fresh cranberries
2 seedless oranges
1 cup pecan halves
1/2 cup flaked coconut
1 can crushed pineapple, drained, rinsed & drained again
Truvia to equal 2 cups sugar
dash of salt
1/2 cup water
1 small box red sugar-free gelatin

Put cranberries, oranges & pecans through a food grinder (coarse grind). Add coconut, pineapple, truvia & salt.

Bring water to boiling, add gelatin & stir until fully dissolved. Stir into fruit mix.

Refrigerate. Keeps 2 weeks under refrigeration. May be frozen.

(the analysis tool used offered only Splenda as the sweetener, which could contain maltodextrose, which could show this as being higher carb. I used Truvia which contains erythritol, so it's prob'ly actually lower carb than this indicates)

serving size: 2 tbsp.
calories: 34
fat: 2g
cholesterol: none
sodium: 8mg
total carbs: 5g
dietary fiber: 1g
sugars 3g

I tested before eating a tablespoon of it, and 45 minutes later tested 4 points LOWER than before. Will test again in a half hour or so. ]]> Recipes Granny Shanny http://www.diabetesforums.com/forum/recipes/45808-cranberry-pecan-relish.html <![CDATA[Chocolate Silk Pie Chef Barrae's Way]]> http://www.diabetesforums.com/forum/recipes/45753-chocolate-silk-pie-chef.html Mon, 16 Nov 2009 02:36:17 GMT Before you turn up your nose when you read the ingredients list I have to tell you that this Chocolate Silk Pie is creamy and pudding like with a very silky texture. The use of silken tofu may put some people off but you should keep an open mid or you will miss out on a delicious, chocolate rich,... Before you turn up your nose when you read the ingredients list I have to tell you that this Chocolate Silk Pie is creamy and pudding like with a very silky texture. The use of silken tofu may put some people off but you should keep an open mid or you will miss out on a delicious, chocolate rich, creamy pie. I am a chocoholic and must have that rich chocolaty goodness in whatever chocolate treat I am creating. Through the use of two kinds of chocolate, both unsweetened and the right balance of a sugar substitute, I have created the flavor very close to milk chocolate in this pie. Though the calories and fat are high they come mostly from the healthy fats in the nut crust and the tofu. Coming in at 8.5 grams net carbs for a very generous serving you'll want to make sure you save room in your personal carb count to devour this scrumptious dessert. I hope you enjoy.

Chocolate Silk Pie Chef Barrae's Way


Ingredients:

Crust:

3 Tbsp. unsalted butter, melted
1 1/2 cups hazelnut meal
1 tsp. cinnamon
3 Tbsp. Splenda

Filling:

1 - 12 ounce package of Silken Tofu, drained well
1 tsp. vanilla extract
2 Tbsp. milk (1% is fine)
1/2 cup Splenda
1 Tbsp. unsweetened cocoa powder
2 ounces (squares) unsweetened baker's chocolate, chopped

Preheat oven to 350'

Melt the butter in the microwave. Pour into the pie pan and add the rest of the ingredients. Blend well with a fork making sure to moisten it all with the butter. Press firmly and evenly in the pie pan with the bottom of a round measuring cup or any other round object. Bake for 10 minutes. Set aside to cool.

To prepared the filling place all the ingredients, except the chopped chocolate, into a blender or the bowl of a food processor. Melt the chopped chocolate in the microwave. Depending on your microwave about 30 to 45 seconds. Check and stir frequently during the melting. Add it to the mixture in the blender and pulse until everything is smooth, scraping down the sides during process. Pour chocolate mixture into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 2 or 3 hours before serving. Garnish with whipped cream if desired.

Nitrition Facts
6 Servings
Amount Per Serving
Calories 320.3
Total Fat 29.4 g
Saturated Fat 8.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.5 mg
Cholesterol 15.8 g
Sodium 25.8 mg
Potassium 213.2 mg
Total Carbohydrates 13.6 g
Dietary Fiber 5.1 g
Sugars 2.2 g
Protein 9.5 g ]]> Recipes Chef Barrae http://www.diabetesforums.com/forum/recipes/45753-chocolate-silk-pie-chef.html Pecan cookies http://www.diabetesforums.com/forum/recipes/45745-pecan-cookies.html Sun, 15 Nov 2009 23:17:34 GMT I had a craving for something sweet earlier, so I went to the kitchen & made these:

1/2 cup of pecan halves &
1/2 cup almond flour.
1.5 spoons marge or butter ( I use Earth balance)
1 heaped spoon of unsweetened coca powder ( mine is Trader Joes brand)
1 egg
6 pkts sweetener of your choice ( I used a mix of stevia & sweet & low)

Mix together till all is well blended.
Drop by the spoonful onto a greased cookie sheet
Bake at 375 for 12 minutes.
I also topped each cookie with a pecan. Dh liked them too & I just tested BG & all is good after eating two of these :D ]]> Recipes Moonpie http://www.diabetesforums.com/forum/recipes/45745-pecan-cookies.html Amazing Maple Sweet Potato Whip with Butter Pecans http://www.diabetesforums.com/forum/recipes/45709-amazing-maple-sweet-potato.html Sat, 14 Nov 2009 05:13:01 GMT This recipe has been a long time in coming. There were multiple variations, which were good but not quite up to my standards. This recipe will knock your socks off with its maple creamy goodness and crisp butter pecans on the top. You will never know the difference between this whipped sweet potato... This recipe has been a long time in coming. There were multiple variations, which were good but not quite up to my standards. This recipe will knock your socks off with its maple creamy goodness and crisp butter pecans on the top. You will never know the difference between this whipped sweet potato and any other version. I researched the carbohydrates in whipped sweet potatoes and was astounded to find that in a half cup portion of Stouffer's brand there were 41 grams net carbs of which 23 grams were sugars. In just the same size serving of a simple baked sweet potato with nothing added, there are 17 grams net carbohydrate with 7.5 grams sugars. In this recipe there are only 10.9 grams net carbs of which only 1.9 grams are sugars in the same size one half cup portion. A huge difference that makes them guilt free for most while still being full flavored! If you can, this must be included on your Thanksgiving Day table as well as any other special holiday! I hope you enjoy.

Maple Sweet Potato Whip with Butter Pecans


Ingredients:

2 cups sweet potatoes, diced
3 cups carrots, chopped
3 cups cauliflower, chopped
1/4 cup pecan halves
2 Tbsp. unsalted butter, reserve 1 Tbsp. for potatoes
1 tsp. vanilla
1 tsp. Splenda
1 tsp. cinnamon
pinch nutmeg and ground ginger
3/4 cup sugar free maple syrup (I used Vermont brand with 5 g carb per 1/4 cup)
1/2 cup heavy cream
salt

Preheat oven to 400'

Cut the sweet potatoes, carrots and cauliflower into like sized pieces and place in a large pot and fill with cold salted water. Set on high heat and bring to a boil and cook for about 15 minutes or until the vegetables are very tender. Drain and return pot to heat for a minute or two to evaporate any excess water.

While the vegetables are cooking melt 1 tablespoon of butter with the Splenda and a pinch of salt. Stir in the vanilla and toss mixture with pecans. Arrange on a sheet pan in a single layer and roast for about 5 minutes, watching carefully so they do not burn. Remove and reserve.

When the vegetables are done add half to the bowl of a food processor along with about half of the other ingredients. Pulse until smooth. Transfer to a large bowl and repeat process for the next batch. Blend everything well in the large bowl to make sure the ingredients are distributed evenly. Transfer to a serving bowl and decoratively arrange the pecans on top.

Nutrition Facts
10 - 1/2 Cup Servings
Amount Per Serving
Calories 136.7
Total Fat 9.1 g
Saturated Fat 4.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.2 g
Cholesterol 22.5 mg
Sodium 79.8 mg
Potassium 291.1 mg
Total Carbohydrate 13.9 g
Dietary Fiber 3.0 g
Sugars 1.9 g
Protein 1.9 g ]]> Recipes Chef Barrae http://www.diabetesforums.com/forum/recipes/45709-amazing-maple-sweet-potato.html Pancake Serving Tip http://www.diabetesforums.com/forum/recipes/45695-pancake-serving-tip.html Fri, 13 Nov 2009 20:24:24 GMT Instead of heavy pancake syrup, try serving pancakes with a fresh squeeze of lemon and a light dusting of powdered sugar. My sister-in-law from the UK taught me this trick. Stacey Instead of heavy pancake syrup, try serving pancakes with a fresh squeeze of lemon and a light dusting of powdered sugar. My sister-in-law from the UK taught me this trick.

Stacey ]]> Recipes Staceyy http://www.diabetesforums.com/forum/recipes/45695-pancake-serving-tip.html What Will You Be Serving On Thanksgiving Day...LOW CARB? http://www.diabetesforums.com/forum/recipes/45663-what-will-you-serving.html Thu, 12 Nov 2009 23:02:52 GMT I was wondering if any of you could post any ideas for Thanksgiving Day? My daughter, God love her heart, has promised to walk with me right after dinner...I would love to be able to have a glass of wine with my dinner, to help with carb damage, but my husband's family would just be aghast because his mom is a Christian and the meal is at her house.

So, can you tell me what you are serving and maybe post some recipes? I'm going to cook and take my own food with the exception of the turkey. I think I'll be safe there.

And maybe we could cover Christmas here, as well?

Thanks!
Joyce ]]> Recipes Newdiabetic http://www.diabetesforums.com/forum/recipes/45663-what-will-you-serving.html Lyonnaise Navets ~ Lyonnaise Turnips http://www.diabetesforums.com/forum/recipes/45638-lyonnaise-navets-lyonnaise-turnips.html Thu, 12 Nov 2009 02:49:24 GMT I learned to cook Lyonnaise Potatoes many years ago. An earthy French dish prepared simply with potatoes and onions, seasoned with a little garlic, salt, pepper and parsley, sauteed in butter. This was always a family favorite to accompany a roasted chicken or a grilled steak. It's been a long time since I've eaten them because they were so loaded with carbohydrates. I began to imagine preparing it with a vegetable other than potatoes. What I came up with was turnips. When treated properly turnips are sweet and tender. Turnips are low in carbs and contain fiber. They have replaced potatoes in this dish and it works perfectly. The humble turnip is very good at absorbing flavors and that holds true in this dish. I chose to use fresh thyme instead of parsley to give this dish my personal slant. This dish is wonderful for Thanksgiving but it is also great any other night you might have a few extra minutes. I hope you enjoy.

Lyonnaise Navets
Lyonnaise Turnips

Ingredients:

1 cup onions, thinly sliced
1 Tbsp. unsalted butter + 2 Tbsp.
1 Tbsp. olive oil
1 Tbsp. fresh thyme, chopped + 1 Tbsp.
2 tsp. garlic, minced
6 cups turnips, thinly sliced
1/2 cup reduced sodium chicken stock
salt and pepper

Saute the onions and garlic on very low heat in a combination of 1 tablespoon butter and the olive oil in a large skillet. The olive oil not only adds a nice taste but it prevents the butter from burning. Season with salt and pepper if desired and add 1 tablespoon of the chopped thyme. This process takes time so that the onions and garlic become caramelized and not burned. Gently saute for about 20 minutes or until their color is golden brown and the onions are tender.

While the onions are slowly cooking place the sliced turnips into a large pot and fill with cold salted water. Bring to a boil on high heat and cook for about 3 to 4 minutes. Drain carefully so as not to break the turnip slices. Let cool a few minutes and place the turnips on paper towels to absorb the excess water, pat dry.

When the onions have caramelized nicely add the remaining 2 tablespoons of butter, the turnips and sprinkle with the remaining thyme. Season with salt and pepper if desired. Turn the heat to medium high. Using a spatula gently combine the turnips and onions by flipping. Saute for about 10 minutes so the turnips begin to caramelize. Add the chicken stock and let it reduce until there is no more liquid. Continue to saute, moving the mixture occasionally with the spatula until the turnips are nicely browned and caramelized. This may take as long as 25 to 35 minutes. Handle the turnips gently because they are very tender and you want to keep the slices from breaking as much as possible.

Nutrition Facts
10 - 1/2 Cup Servings
Amount Per Serving
Calories 70.7
Total Fat 4.9 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 9.3 mg
Sodium 83.7 mg
Potassium 191.1 mg
Total Carbohydrates 6.4 g
Dietary Fiber 1.7 g
Sugars 3.0
Protein 1.1 g ]]> Recipes Chef Barrae http://www.diabetesforums.com/forum/recipes/45638-lyonnaise-navets-lyonnaise-turnips.html Squash Pie http://www.diabetesforums.com/forum/recipes/45632-squash-pie.html Wed, 11 Nov 2009 23:58:11 GMT 2 cups butternut squash, cooked & mashed
3/4 cup Truvia sweetener*
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
4 eggs, slightly beaten
1 - 1½ cups heavy cream

Combine squash, sweetener, salt & spices, blend until smooth. Blend in eggs & cream.

Pour into prepared nut crust & bake one hour at 350°, or until knife inserted halfway between center & outside edge comes out clean.

This makes a generous pie; prob'ly good to use a deep dish pie pan.

*If Spenda works okay for you, use Splenda or your own sweetener of choice, but Truvia has NO carbs, and I think granulated Splenda is bulked up with maltodextrine.

In the "olden" days, I used brown sugar for the sweetening. Now I might add a touch of dark agave syrup to give it that brown sugar/molasses-y flavor.

(this nutrition count is for the filling only)
]]> Recipes Granny Shanny http://www.diabetesforums.com/forum/recipes/45632-squash-pie.html Chocolate Peanut Butter Flax Muffins http://www.diabetesforums.com/forum/recipes/45623-chocolate-peanut-butter-flax.html Wed, 11 Nov 2009 19:42:59 GMT I was searching for some new recipes, and found this on a forum dedicated to high protein diets. It sounds yummy, and I'm going to try it. Thought someone else might want to try them, as well. When the recipe says "I", it is written by 'isisrose', not me--just want to give proper credit here.

"Chocolate Peanut Butter Flax Muffins
by isisrose

1 cup flax seed meal
2 oz unsweetened chocolate melted
4 oz butter melted
1 cup whey powder (I used Bob's Red Mill All Natural Whey Concentrate)
1 cup natural peanut butter
2 T water
3 eggs
1 tsp baking soda
stevia (or other sweetner to taste)

I melted the chocolate down with the butter and found it worked well. Mix all ingredients together. Pre-heat oven to 350, place in 12 muffin tins and bake until fork or pick comes out clean (about 10 -15 minutes).

Makes 12

by my ingredients:

Protein 10.55, Carbs 8.8, fiber 5.2, ECC = 3.6 " ]]> Recipes Vicki NC http://www.diabetesforums.com/forum/recipes/45623-chocolate-peanut-butter-flax.html Creamy Garlic and Cauliflower Soup http://www.diabetesforums.com/forum/recipes/45619-creamy-garlic-cauliflower-soup.html Wed, 11 Nov 2009 17:39:52 GMT Got this by e-mail today....sounds good to me, so I thought i'd share. Perhaps vegetarians could substitute veg. broth for chicken broth.

Creamy Garlic and Cauliflower Soup

1whole heads of garlic, unpeeled
1tbsp Butter, unsalted
4 1/2lb fresh cauliflower (3 heads)
2quart low fat unsalted chicken broth
1cup whipping cream (light or regular)
1/4tsp ground nutmeg
1pinch salt and pepper (to taste)
4tbsp fresh chives, thinly sliced


Directions
1 Preheat oven to 400 degrees.
2 Slice off top 1/2 inch of garlic head and lay on a piece of aluminum foil. Lay a pat of butter on top and fold sides of foil up to make a bundle around garlic, squeeze ends to close.
3 Place in oven and bake 45 to 50 minutes, garlic should be tender, but not mushy. Remove from packet and let cool.
4 While the garlic is cooking, slice cauliflower heads into 1 inch pieces, throwing away stems and leaves.
5 Add cauliflower and broth to a medium sauce pot and place lid over. Bring to gentle boil. Lower to medium and continue simmering for 12 to 15 minutes, cauliflower will be soft.
6 Squeeze garlic to push out the insides.
7 Add garlic to cauliflower and broth. Add in the cream.
8 Spoon half the mixture into a blender or food processor and pulse until creamy, move mixture back into pot. Continue until all the mixture is blended and back in the pot.

Serving size: 1 cup
135 cal
10.4 Carbs
4.3 Fiber ]]> Recipes princesslinda http://www.diabetesforums.com/forum/recipes/45619-creamy-garlic-cauliflower-soup.html Mashed Faux-Tato ~ Super Low Carb http://www.diabetesforums.com/forum/recipes/45598-mashed-faux-tato-super.html Wed, 11 Nov 2009 01:47:25 GMT Do you miss mashed potatoes? I bet you do because I know that I do. There is nothing like the creamy smooth and buttery taste, until now. I present to you, for your Thanksgiving table and any other night for that matter, a perfectly delicious and creamy mashed faux-tato. I hope you enjoy. *_Mashed... Do you miss mashed potatoes? I bet you do because I know that I do. There is nothing like the creamy smooth and buttery taste, until now. I present to you, for your Thanksgiving table and any other night for that matter, a perfectly delicious and creamy mashed faux-tato. I hope you enjoy.

Mashed Faux-Tato


Ingredients:

2 cups potatoes, 1/2 " dice
6 cups cauliflower, cut into like sized pieces (one large head)
3 Tbsp. unsalted butter
2 Tbsp. reduced fat sour cream
1 Tbsp. chives
salt and pepper

Cut potatoes and cauliflower into equal sized pieces and add to a large pot of cold salted water. Bring to boil on high heat, reduce heat slightly and cook until vegetables are tender, about 30 to 45 minutes, stirring occasionally. Drain and return vegetables to pot and heat for a minute or two to remove any excess water remaining. Remove from heat and mash, run through a food mill or potato ricer. Add the butter, sour cream and chives and blend well. Season with salt and pepper to taste or as allowed. The cauliflower keeps the mixture moist so there is no need for any additional liquids.

Nutrition Facts
10 - 1/2 Cup Servings
Amount Per Serving
Calories 72.8
Total Fat 4.0 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 10.5 mg
Sodium 21.5 mg
Potassium 314.0 mg
Total Carbohydrate 8.5 g
Dietary Fiber 2.2 g
Sugars 0.2 g
Protein 1.9 g ]]> Recipes Chef Barrae http://www.diabetesforums.com/forum/recipes/45598-mashed-faux-tato-super.html low carb eggnog.... http://www.diabetesforums.com/forum/recipes/45588-low-carb-eggnog.html Tue, 10 Nov 2009 21:45:31 GMT please???? need it. please???? need it. ]]> Recipes yannah http://www.diabetesforums.com/forum/recipes/45588-low-carb-eggnog.html Pasta alternative http://www.diabetesforums.com/forum/recipes/45585-pasta-alternative.html Tue, 10 Nov 2009 21:02:02 GMT Had a thought the other night and purchased the supplies but had not tried this yet. The dreamfields pasta, I do like, but as I was reminded in another thread, I do get the slow burn from the Dreamfields. So what I had in mind was the low carb no carb tortilas shells. I purchased a pack of 10,... Had a thought the other night and purchased the supplies but had not tried this yet.

The dreamfields pasta, I do like, but as I was reminded in another thread, I do get the slow burn from the Dreamfields. So what I had in mind was the low carb no carb tortilas shells.

I purchased a pack of 10, 45grams each, only 5g of net carbs. Now in the past I have done better with these tortilas shells than I have with the DF pasta. A serving of DF pasta is 56g and has 5g of net carbs. So my thought was to slice up the tortila shells into small strips, place them in a bowl, sprinkle with water and microwave until warm. I also purchased low carb tomato sauce and smoked sausae to go on it. I can handle approx 20-30g carbs easily for dinner so thats 4-6 tortilas shells, that should fill me up, no trouble.

What do you think ]]> Recipes MCS http://www.diabetesforums.com/forum/recipes/45585-pasta-alternative.html