Low-Carb dinners requested - Page 6

qualitygal · ‎10-04-2010

Just dug out this book, which I would recommend. THE LOW-CARB COOKBOOK, by Fran McCullough. Her meat loaf recipe was really good, and her (mock) potato salad, made from cauliflower is really good, just to mention two. Your library might have this book. See how Amazon rates it and what they say about it, if you consider purchasing it.

qualitygal · ‎10-04-2010

@IamMrsG wrote:
On another thread, I was discussing with Kachina624 that my husband's recent diagnosis as borderline diabetic has created a need for adjustment and creativity in our diet. His recommended carb count per meal is 60 or less. Kachina replied, "You'll have a real challenge ahead fixing those diatetic meals that are also yummy." [sic] That got me to thinking maybe a thread dedicated for Low Carb meals might be helpful for more folks than just myself.

For our next meeting with his dietitian in three months, I am keeping a record of our dinners. They're all standard meals we ordinarily enjoy, but portions have definitely been controlled. For example, we had Fettuccine Carbonara last night, but about half as much as usual, with salad filling half the plate. We agreed the meal was just as satisfying and filling.

That is my goal. I do not want a deprived or hungry husband in the house. We are trying a new recipe from Chef Mario Batali for brined pork chops tonight. If it turns out well, I will come back and post it here. If you have favorite Low Carb dinners at your house, would you please share them with us? I, for one, will be appreciative.

Edited to change font. Is it easy for you to read?

@IamMrsG, I'm bringing up this former post, just to say, Jorge Cruise has books out about eating low carb. Mostly it's for losing weight. But he has a cookbook too that I just got with recipes for low carb in it. I think I've spelled his name correctely. Maybe you already know about him, but in case you are still looking about ideas. It has to do with eating every 3 hours to maintain a balanced blood...Anyway, you might want to check on that. Some of the recipes looked good, haven't had a chance to try them yet.

Tinkrbl44 · ‎08-23-2010

@IamMrsG wrote:
On another thread, I was discussing with Kachina624 that my husband's recent diagnosis as borderline diabetic has created a need for adjustment and creativity in our diet. His recommended carb count per meal is 60 or less. Kachina replied, "You'll have a real challenge ahead fixing those diatetic meals that are also yummy." [sic] That got me to thinking maybe a thread dedicated for Low Carb meals might be helpful for more folks than just myself.

For our next meeting with his dietitian in three months, I am keeping a record of our dinners. They're all standard meals we ordinarily enjoy, but portions have definitely been controlled. For example, we had Fettuccine Carbonara last night, but about half as much as usual, with salad filling half the plate. We agreed the meal was just as satisfying and filling.

That is my goal. I do not want a deprived or hungry husband in the house. We are trying a new recipe from Chef Mario Batali for brined pork chops tonight. If it turns out well, I will come back and post it here. If you have favorite Low Carb dinners at your house, would you please share them with us? I, for one, will be appreciative.

Edited to change font. Is it easy for you to read?

@IamMrsG

I haven't read every post, but am always looking for low carb recipes and menu suggestions.

Fortunately, there's a lot to google and research online. Have you checked out the Atkins website yet? If I recall correctly, they have some great meal planning suggestions.

BTW .... If you find any really good low carb sources, will you please share them?

Moonchilde · ‎05-23-2010

Not to rain on anyone (truly), but 60 grams of carbs *per meal* is not considered particularly "low carb" for a diabetic. I can understand it being recommended as a starting point for someone who is pre-diabetic, but most diagnosed diabetics strive for half that or less per meal if they are intent on trodding the low carb path (not all diabetics do).

A meal of broiled fish (salmon, shrimp, whatever), meat (chicken breast, steak, etc.), a veggie, 1/2 c of rice, potato or pasta, and green salad with lower carb dressing or just less regular dressing would be a true low carb meal - maybe 25-30 carbs.

Essentially no carbs in meat, fish, eggs, cheese until one adds sauces and/or increases portions, or fries. Frying in oil is bad carb-wise.

Life without Mexican food is no life at all

Tinkrbl44 · ‎08-23-2010

One of the best gifts I got for low carb eating was a Spiralizer that uses zucchini (small or medium diameter) and spins them into thin or thick "spagetti strands". (There are several models out there).

Every once in a while I'll buy a few zucchini, spiralize them with the thick cut, and microwave. Spritz on some I Can't Believe Its Not Butter spray and I've got a whole plate of "buttered noodles" for about 100 calories and almost zero carbs. (You can also use the zucchini for many other things).

You can get a Vegetti Spiralizer for about $9 at Walmart. If you ever crave "a plate of noodles", this is a godsend!

Has anyone else been using one of these?

Moonchilde · ‎05-23-2010

@Tinkrbl44 do you cook yours until they're noodle-soft, or leave them firmer? I love zucchini and similar squash but not sure I'd like it noodle-soft.

A low carb meal I often make for myself is to pan/stir fry various sliced squashes with onion, bit of garlic, and curry powder to taste. You can add (or not) meat, a small amount of rice, and/or tomato/spaghetti sauce to your taste.

Life without Mexican food is no life at all

Tinkrbl44 · ‎08-23-2010

@Moonchilde wrote:
@Tinkrbl44 do you cook yours until they're noodle-soft, or leave them firmer? I love zucchini and similar squash but not sure I'd like it noodle-soft.

A low carb meal I often make for myself is to pan/stir fry various sliced squashes with onion, bit of garlic, and curry powder to taste. You can add (or not) meat, a small amount of rice, and/or tomato/spaghetti sauce to your taste.

@Moonchilde

Sounds yummy! My sister likes her zucchini firmer, so she microwaves it for 3 to 3 1/2 minutes. This is a good texture if you're adding it to soup, as well. When I want them to be noodle soft, I go for a full 5 minutes. Depends on the recipe you're going for, IMO.