A Farewell to Carbs

A 30-something navigating the world of Type 2 Diabetes while remaining fun, fashionable and fabulous.

What’s cooking: Skinnytaste shout out 03/04/2012

Filed under: cooking — Diabetic Diva @ 2:46 pm
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My schedule, both personal and professional, has never fit into what most people would consider normal. I wake up later than most people, and I often am at work for a period that spans two meal times.

Stuffed pepper soup, thanks to Skinnytaste.com

This is why I’ve had such trouble binge eating at night — I often don’t eat enough during the day and then overdo it when I finally get home and don’t have anything more to check off on my to-do list.

Since my goal for March is to stop eating after 9 p.m., it means rethinking how I approach mealtimes. As a diabetic, I need to eat small meals regularly to keep my blood sugar levels from sitting in the front seat of Coney Island’s Cyclone.

So this past week, I thought I’d make it a point to plan out breakfast, lunch, dinner and two snacks — and aim to eat them between 9 a.m. and 9 p.m.

I’ve also been feeling a little uninspired by my recipe collection. So I turned to a site that a friend raves about: Skinnytaste.

Put simply, Skinnytaste’s site is amazing. Ah-may-zing. I decided that I wanted to do a soup packed with veggies for lunch and I really, really wanted pasta for dinner. So after surfing around a little, I found Stuffed Pepper Soup and a Cajun Chicken Pasta. Both were relatively easy to make and absolutely delicious.

A few notes: The chicken pasta dishe is a smidge hgh in carbs for my eating plan, so I cut back the amount of pasta by about 2 uncooked ounces. I also premeasured the pasta and then poured the chicken-veggie-sauce mixture over top.

My version of Skinnytaste's cajun chicken pasta

The soup was out of this world after I added a little cumin and some paprika. Skinnytaste has you add the rice separately, which is nice because you know how much you’re getting. Instead of portioning that out into separate containers, I kept the soup in a large plastic container and the rice separately and then measured out a serving for each lunch.

Skinnytaste provides both the nutrition content and the Points Plus value on every recipe. Both recipes were Points bargains and the pasta was so good, I actually entered all the ingredients into a recipe calculator and made sure the nutrition information was accurate. It was, of course.

I am really looking forward to trying more of her recipes out.

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What’s cooking: Tomato basil soup with chicken 01/29/2012


I have a cookbook addiction. I like paging through them, salivating over the photos and gathering ideas. To feed my habit on the cheap, I often check cookbooks out of the library and copy out recipes I want to try.

This is one of these recipes. I borrowed a cookbook called 15 Minute Diabetic Meals and jotted a few recipes down. I never got around to actually cooking any of them, though. But since it’s finally feeling like winter in my little corner of Pennsylvania, I was hankering for a soup.

Homemade soup is kind of tough for the single person. Most recipies make a LOT of soup. And even though you can freeze it, I find I’m pretty sick of soup after a few days.

I was also looking for a soup that could help me use up some bobs and bits around the house — a little leftover boneless, skinless chicken breast I had broiled to add to salads, a half-package of spinach that was nearing the end of its life span, the last few leaves of basil from my increasingly pathetic basil plant.

This soup is everything I was hoping it would be and more. It does use a lot of canned ingredients, which is not too great on the sodium side. On the plus side, it’s a quick recipe (TWO STEPS!! 10 MINUTES!!) that results in a really flavorful, hearty soup packed with veggies.

I modified the original recipe slightly to use no-salt-added tomatoes. To pump up the flavor, I added my own spices — opting to make it spicy with some chili powder and cumin. You can play around with the spices, though.

What you’ll need:

1 14.5-0unce can of diced tomatoes (with italian seasonings or low-salt if you’re watching your sodium)

1/2 of a 15-ounce can of navy beans, rinsed and drained

1 14-oz can of reduced sodium, nonfat chicken broth

1 c cooked diced chicken

2 ounces baby spinach, washed and destemmed

2 teaspoons chopped fresh basil

2 teaspoons extra virgin olive oil

dash each of cumin and chili powder (optional)

1. Combine tomatoes, beans and broth in saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.

2. Add chicken, spinach and basil. Add spices to taste, if using. Cook 2 minutes or until greens are well-wilted. Remove from heat and stir in oil.

Makes 4 servings (1 heaping cup of soup per serving)

Nutrition per serving:

Calories: 195

Total fat: 5.0 g

Cholesterol: 35 mg Sodium: 725 mg

Total Carbohydrate: 18 g

Dietary Fiber: 4 g

Sugars: 6 g

Protein: 18 g

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