Lower-carb recipes

[oceanloverOH]

Sometimes it can be a challenge to prepare a meal that meets my diabetic needs but is still delicious so that hubby (who doesn't have the restrictions I do) will enjoy it. I have some recipes that fit the bill; making one tonight:

ZUCCHINI CASSEROLE

1 pound ground beef
1 small onion, chopped
3 Tbsp butter
3 small zucchini, sliced in half moons
½ pound fresh sliced mushrooms
1 to 2 Tbsp minced garlic
1 tsp coarsely ground black pepper
1 can cream of mushroom soup
3 ounces mild cheddar cheese (about ¾cup), shredded
1 ounce mild cheddar cheese (about ¼ cup), shredded (for topping)
Pam baking spray

Brown ground beef with onion in a skillet; drain fat. Sauté the zucchini, mushrooms, garlic and pepper in butter in a large saucepot or Dutch oven until almost tender; add in cooked and drained ground beef. Stir mushroom soup and 3/4 cup cheese into meat and vegetable mixture. Put contents of pot into 13X9X2 glass baking dish that has been sprayed with Pam and layer evenly. Top with remaining cheese. Bake at 325º for 30 minutes or until hot and bubbly.

Makes about 4 servings; 25g carbs per serving

Note: If you're not so concerned about carbs, this dish can be made heartier by the addition of 2 cups of cooked brown rice. Cook the rice according to package directions, and mix into the beef/vegetable mixture along with the soup and cheese; the rest of the recipe is the same.

[Sytha]

diabetic?


I found this on youtube. In essence it is just chicken and "rice"


I was interested in her "rice" I think the application would work for a lot of things.




<br>
http://www.youtube.com/watch?v=xcnpr2tEowE

[oceanloverOH]

I love rice but can't eat it....even if the package says a serving meets my carb limits, it just spikes my blood sugar to the moon. Who would ever have thought to run cauliflower through a food processor and make "rice" out of it? (no way in hell I would hand-grate it, sheesh.) Novel, great idea, and hubby and I both adore cauliflower any way we can get it. Thanks for posting this, Sytha!

[Peter1469]

I love rice but can't eat it....even if the package says a serving meets my carb limits, it just spikes my blood sugar to the moon. Who would ever have thought to run cauliflower through a food processor and make "rice" out of it? (no way in hell I would hand-grate it, sheesh.) Novel, great idea, and hubby and I both adore cauliflower any way we can get it. Thanks for posting this, @Sytha (http://thepoliticalforums.com/member.php?u=730)!

White rice is high on the GI index. Can you tolerate brown rice?

A good substitute for rice is Quinoa - Chloe mentioned it a while back.

[Sytha]

I love rice but can't eat it....even if the package says a serving meets my carb limits, it just spikes my blood sugar to the moon. Who would ever have thought to run cauliflower through a food processor and make "rice" out of it? (no way in hell I would hand-grate it, sheesh.) Novel, great idea, and hubby and I both adore cauliflower any way we can get it. Thanks for posting this, @Sytha (http://thepoliticalforums.com/member.php?u=730)!

i sorta thought you were asking/posting the low carb thing for your blood sugar. Rice is the WORST!!!

I thought it was a cool idea with the grated cauliflower...so thought i would share. Glad you like it too!

[Common]

White rice is high on the GI index. Can you tolerate brown rice?

A good substitute for rice is Quinoa - @Chloe (http://thepoliticalforums.com/member.php?u=565) mentioned it a while back.

Quinoa is excellent for you, but if your diabetic even a lower glycemic level can be a no no.

[Common]

i sorta thought you were asking/posting the low carb thing for your blood sugar. Rice is the WORST!!!

I thought it was a cool idea with the grated cauliflower...so thought i would share. Glad you like it too!

I like mashed cauliflower and I like it mashed and mixed with patatos

[Dr. Who]

I love rice but can't eat it....even if the package says a serving meets my carb limits, it just spikes my blood sugar to the moon. Who would ever have thought to run cauliflower through a food processor and make "rice" out of it? (no way in hell I would hand-grate it, sheesh.) Novel, great idea, and hubby and I both adore cauliflower any way we can get it. Thanks for posting this, @Sytha (http://thepoliticalforums.com/member.php?u=730)!
I wonder if red cargo rice has the same carb content?

[KC]

Sometimes it can be a challenge to prepare a meal that meets my diabetic needs but is still delicious so that hubby (who doesn't have the restrictions I do) will enjoy it. I have some recipes that fit the bill; making one tonight:

ZUCCHINI CASSEROLE

1 pound ground beef
1 small onion, chopped
3 Tbsp butter
3 small zucchini, sliced in half moons
½ pound fresh sliced mushrooms
1 to 2 Tbsp minced garlic
1 tsp coarsely ground black pepper
1 can cream of mushroom soup
3 ounces mild cheddar cheese (about ¾cup), shredded
1 ounce mild cheddar cheese (about ¼ cup), shredded (for topping)
Pam baking spray

Brown ground beef with onion in a skillet; drain fat. Sauté the zucchini, mushrooms, garlic and pepper in butter in a large saucepot or Dutch oven until almost tender; add in cooked and drained ground beef. Stir mushroom soup and 3/4 cup cheese into meat and vegetable mixture. Put contents of pot into 13X9X2 glass baking dish that has been sprayed with Pam and layer evenly. Top with remaining cheese. Bake at 325º for 30 minutes or until hot and bubbly.

Makes about 4 servings; 25g carbs per serving

Note: If you're not so concerned about carbs, this dish can be made heartier by the addition of 2 cups of cooked brown rice. Cook the rice according to package directions, and mix into the beef/vegetable mixture along with the soup and cheese; the rest of the recipe is the same.

You had me at "zucchini casserole".

[Sytha]

wild rice, which is not a rice but a grass, is a bit better then all of the true rices.


http://www.livestrong.com/article/11212-compare-wild-rice-brown-rice/

[waltky]

Could become an increasingly important food source in the future...
http://www.politicalforum.com/images/smilies/fingerscrossed.gif
Genetic Study May Make Ancient Inca's Quinoa a Grain of the Future
February 08, 2017 - Quinoa, the sacred "mother grain" of the ancient Inca civilization suppressed by Spanish conquistadors, could become an increasingly important food source in the future thanks to genetic secrets revealed in a new study.


Scientists on Wednesday said they have mapped the genome of quinoa and identified a gene that could be manipulated to get rid of the grain's natural bitter taste and pave the way for more widespread commercial use. Quinoa already grows well in harsh conditions such as salty and low-quality soil, high elevations and cool temperatures, meaning it can flourish in locales where common cereal crops like wheat and rice may struggle. But the presence of toxic and bitter chemicals called saponins in its seeds has been one of the impediments to extensive cultivation.


https://gdb.voanews.com/31E55350-5BB9-4722-A2D9-B2F9941FEECF_cx9_cy7_cw91_w1023_r1_s.jpg
A man holds quinoa grains at a marketplace for small- and medium-sized quinoa growers in Challapata, Oruro Department, south of La Paz, Bolivia

Plant scientist Mark Tester of King Abdullah University of Science and Technology in Saudi Arabia said the research pinpointed a gene that guides production of saponins in quinoa. This knowledge could enable breeding of quinoa without saponins, to make the seeds sweeter. Currently, quinoa grain must be processed through washing and drying after harvest to remove saponins. "Quinoa is currently greatly under-utilized," said Tester, who led the research published in the journal Nature. "It is highly nutritious, with a high protein content that, importantly, has a very good balance of amino acids, which is unusual for our major grains. It is gluten free and high in vitamins and minerals, too."

Increased quinoa production could improve food security on a planet with unrelenting human population growth, Tester said. There are potential disadvantages to reducing saponins, perhaps increasing susceptibility to fungal infections or bird predation, Tester added. Quinoa, which boasts a nutty flavor, can be used the same ways as rice and wheat. It can be cooked and served on its own, turned into pasta, put in soups, eaten as a cereal or fermented to make beer or chicha, a beverage of the Andes.


https://gdb.voanews.com/54437C51-CF20-46C6-9F25-A2D50CF91D61_w650_r0_s.jpg
Aymara indigenous women grind grains of quinoa in Oruro, Bolivia

The crop was sacred to the ancient Incas, who called it "chisoya mama," or the "mother grain." During their South American conquest 500 years ago, Spaniards suppressed quinoa cultivation because of its use in indigenous religious ceremonies. They forbade quinoa cultivation for a time, with the Incas forced to grow wheat instead. Quinoa is still a minor crop globally, grown mostly in Peru and Bolivia. It has become fashionable in the West in recent years, primarily as a health food.

http://www.voanews.com/a/genetic-study-may-make-quinoa-grain-of-future/3715676.html

[Trumpster]

Quinoa is technically not a grain but a seed; therefore, it likely has a low glycemic index. It's a good source of (complete) protein so it would be especially good in a vegan meal.

[Trumpster]

Sometimes it can be a challenge to prepare a meal that meets my diabetic needs but is still delicious so that hubby (who doesn't have the restrictions I do) will enjoy it. I have some recipes that fit the bill; making one tonight:



ZUCCHINI CASSEROLE

1 pound ground beef
1 small onion, chopped
3 Tbsp butter
3 small zucchini, sliced in half moons
½ pound fresh sliced mushrooms
1 to 2 Tbsp minced garlic
1 tsp coarsely ground black pepper
1 can cream of mushroom soup
3 ounces mild cheddar cheese (about ¾cup), shredded
1 ounce mild cheddar cheese (about ¼ cup), shredded (for topping)
Pam baking spray

Brown ground beef with onion in a skillet; drain fat. Sauté the zucchini, mushrooms, garlic and pepper in butter in a large saucepot or Dutch oven until almost tender; add in cooked and drained ground beef. Stir mushroom soup and 3/4 cup cheese into meat and vegetable mixture. Put contents of pot into 13X9X2 glass baking dish that has been sprayed with Pam and layer evenly. Top with remaining cheese. Bake at 325º for 30 minutes or until hot and bubbly.

Makes about 4 servings; 25g carbs per serving

Note: If you're not so concerned about carbs, this dish can be made heartier by the addition of 2 cups of cooked brown rice. Cook the rice according to package directions, and mix into the beef/vegetable mixture along with the soup and cheese; the rest of the recipe is the same.

Just a note of caution: A common mistake is to concentrate on meeting the needs of one health issue at a time, like diabetes. But diabetics, for example, are also prone to heart disease, cancer, arthritis, osteoporosis etc. So we need to ask if the daily meals are optimal for the prevention of all the major degenerative diseases, not just one.