Tag Archives: low carb dinner

The Tale of the Deadly Diabetic Diablo Burger

Last week I posted It’s Burger Time, Baby (https://thediabeticdish.wordpress.com/2009/08/09/its-burger-time-baby/).  This was a fantastic moment as I discovered I could have a hamburger and keep my blood sugar on target.  I am talking about a burger WITH a bun, not a bun-less burger (aka a ground meat patty with salad on top).  One thing I failed to mention in that posting is exactly what kick started the burger craze that is currently taking place in my home.  Think about one of the most cruel television programs known to diabetics.  This is how I refer to the Travel Channel’s MAN V. FOOD!  Mr. Man LOVES this program.  We pretty much don’t miss an episode.  If you have never seen it, think – a man highlighting the “biggest” foods and eating challenges in different cities.  Hamburgers routinely make the list.  I think I have literally seen every combination of the most bizarre ingredients imaginable – think a fried egg and peanut butter on your hamburger!  Yes, on the same burger!

I am pretty much a sucker when it comes to Mr. Man and I enjoy making him happy.  And, you know what they say…… the way to a man’s heart….. Well, this diabetes thing put a pretty big dent in the menu of items I prepare now.  He is an absolute champ as he scarfs down spaghetti sauce over steamed zucchini while complimenting me on how good it is (I told you – CHAMP!); however, I still look for ways to cook meals that are exciting and new AND are blood sugar friendly!  Enter MAN V. FOOD and the grand idea to replicate one of the burgers highlighted on the show (replacing ingredients with their low fat, whole wheat versions).  How difficult could this be – jalapenos, serrano peppers, onion ring, low fat cream cheese, 96% fat free ground beef, whole wheat bun?  Not difficult at all if you don’t count nearly killing Mr. Man, MiMi, our 2 yr old – oh, and myself!!

There is no way to tell you last night’s happenings that could possibly detail the hilarity that ensued; but, I am going to try.  I mixed the 1lb ground beef with ground pepper, garlic salt and A1 steak sauce, divided into 5 patties and set aside.  I sliced 4 slices of onion, leaving the rings intact, and set aside.  I chopped the 6 jalapenos and 6 serrrano peppers and put in a bowl.  In a small mixing bowl I mixed about 1/3 c flour, 1 egg, 2 c fat free milk, chili powder & ground pepper and set aside.  In a skillet I put 3 Tbsp. extra virgin olive oil and heated it up.  I then poured the bowl of chopped peppers into the oil to sauté.  Did I mention that I did not de-seed the peppers?  I have been known to exaggerate a time or two, but I am not stretching the truth AT ALL when I tell you that within minutes my entire family was sneezing, coughing, hacking, and gasping.

I have never experienced ANYTHING like this.  The rest of my family was driven to waiting for dinner in the backyard; while I bravely faced the peppers inside (with the help of a trusty bandana tied around my face).  I am NOT kidding!  If anyone knows how this happened, please share!  Do the seeds put off a gas as they cook?  Was it the peppers?  The jokes at my expense are nowhere near slowing and I have to tell you, I absolutely deserve it!  As soon as I turned off the heat and moved the skillet the relentless “pepper burn” came to and end almost as quickly as it began.  However, I was a fool to think this evening was anywhere near over.

I went on my way…… I dipped each onion slice in batter, let as much batter drip off as possible and lightly fried them in extra virgin olive oil.  The patties were cooked on the grill.  When they were ready I carefully constructed my masterpieces.  From the bun up: fried onion slice, meat patty, 2 BIG spoonfuls of peppers, and 2 slices reduced fat cream cheese laid side by side, top bun.  They were beautiful, smelled heavenly and would hopefully be very kind to my blood sugar.  After one bite it was clear….. these would forever be known as the Deadly Diabetic Diablo Burgers. Although my blood sugar handled them well, there was nothing kind about these burgers.  There he sat, trying to maintain his “champ” status with sweat drenching his brow as he complimented the meal.  He actually said, “my scalp is itching.”  What kind of pepper can make one’s scalp itch? I could not even finish my burger and that has to be a first!!

I THINK the outcome might have been pleasurable if I had de-seeded the peppers; but, I am too emotionally scarred to try again. It will a very long time before I attempt to replicate anything involving peppers. This will go down as one of my funniest, potentially dangerous, cooking snafus!

Smile, Laugh, Love!!

The Dishing Diabetic



Filed under Daily Dish, Rockin' Recipes

Let’s Do the Mash, the Cauliflower Mash!

Ok, hold on to your hats….. thing are getting a little experimental at The Diabetic Dish!!  Please proceed with your very best don’t-knock-it-til-you-try-it open mind!!!

Can you think of a better plate mate for meatloaf than mashed potatoes?  Ever get a hankerin’ for shrimp and grits (a deep south favorite)?  Do you miss being able to make a meal out of something topped with shredded cheese, bacon bits and chives?  It probably doesn’t make sense that a diabetic would obsess about grits or potatoes….. seeing as they are pretty much forbidden when you have diabetes.  This is what I thought until a colleague (also a fellow Weight Watcher) mentioned mashed cauliflower to me.  Let me just tell you about my initial reaction; well, I probably don’t have to tell you about it, I am pretty sure you are having the same reaction as you read this.

Again, remember, don’t knock it til you try it!  Curiosity got the best of me and I had to try it.  The ultimate test was when I approached my husband with the open-your-mouth-and-close-your-eyes routine.  The result: we have not had a potato in our home in the 11 months since we started mashing ……. cauliflower!

Creamy Ranch Mashed Cauliflower (8 servings; 1 serving=1 c.; 2 points/serving, approx. 8g carbs/serving)

3 heads cauliflower

4 oz Reduced Fat Cream Cheese

1/2 c Light Sour Cream

1 package Hidden Valley Ranch dry mix

1 tsp ground pepper

Cut off cauliflower florets.  Steam florets for about 15 minutes until a knife slides smoothly through a floret.  Drain florets.  Place in large bowl.  Use a potato masher to roughly mash the florets (you can even use the back of a large spoon to mash the florets).  The cauliflower should be cooked long enough so that it can be mashed by hand.

Add the sour cream, cream cheese, ranch mix and ground pepper to the florets and continue mashing.

Once thoroughly mashed, ENJOY!!

Few notes – you can mash as little or as much as you like.  You can even use a hand mixer if you like.  We like ours a little chunky.  This is wonderful as a side or as a main meal topped with low fat shredded cheese, bacon bits and chives.  OR saute shrimp and onions and mix into the cauliflower for diabetic shrimp ‘n grits!  Added bonus: our 2 1/2 year old gobbles it up….. she has no idea that it is a vegetable!

Now, here is where things get a little crazy….. I really could have lived without white potatoes; however, I mourn the loss of sweet potatoes in my diet.  I LOVE this delectable starch pretty much any way you cook ’em.  So, here is my idea….. I am going to bake just one sweet potato and mix it into the recipe above leaving out the sour cream, pepper and ranch mix and adding a little ginger and cinnamon.  Think it will work??  Let’s cross our fingers….. check back in later this week to find out!!

Grab your mashers, ladies and watch in amazement as you create a new dish that you, your family and your blood glucose will love!

The Dishing Diabetic


Filed under Daily Dish, Rockin' Recipes

This Isn’t the Spinach Your Mom Made You

Thursdays start with a fasting glucose reading and a visit to the scale.  Thursdays end with our new absolute favorite dinner – shrimp/mushroom/spinach wraps.  So, no matter how each Thursday begins, it ends with a truly decadent meal that is both diet friendly and blood glucose friendly.

This particular Thursday began with mixed reviews.  My fasting glucose was 131……better that in the 140’s, but still much too high. Last night’s activities included exercise and a meal well within my carb limits.  So, I will just keep plugging along in my quest to maintain daily fasting blood glucose levels that are endocrinologist approved.  Now, the visit to the scale is not as cut and dry.  How do I categorize a .2 lb gain?  Where as it is definitely not a loss….. is it really a gain?  Isn’t it really more in the realm of “maintaining”?  And, where as losing is more desirable than maintaining, I will take maintaining over gaining any day of the week…… or should I say any weigh day of the week?!?!?  There is a catch though….. this is the 3rd Thursday in a row of this so called maintaining.  This my fellow BWWD2’s (Busy Women With Diatabetes 2), is what I call a plateau.  Give me a mountain, give me a mole hill, just Puh-LEASE, no plateaus!!  I have got to find the edge of this thing so that I can resume my weight loss descent.  This week I am throwing everything I have at this plateau – exercise, strict adherence to my Weight Watchers points, consistent consumption of water and….. PRAYER!  If this doesn’t work, someone please, build me a ladder!

Onto the good stuff….. our new absolute most favorite meal! Shrimp/Mushroom/Spinach Wraps (makes 4 servings; 1 serving=2 small wraps. 1 serving = 7 points on Weight Watchers and approx. 20 net carbs)

8 small Mission Burrito Carb Balance Flour Tortillas

1 lb shrimp, peeled

2 cartons sliced baby portobello mushrooms

2 6oz. bags of baby spinach

4 Tbsp. Golding Farms Creamy Vidalia Onion Vinaigrette (Wal-mart & Sam’s Club)

1 1/3 c. Weight Watchers shredded cheese

1/4 tsp. ground pepper

Toss mushrooms in large bowl with 2 Tbsp. dressing and 1/8 tsp. ground pepper.  In a separate bowl, toss peeled shrimp in 1 Tbsp. dressing and 1/8 tsp. ground pepper.  In a large skillet, cook the mushrooms, drain and set aside.    In the same skillet, cook the spinach right to the point of throughly wilted, but not completely “soggy”, drain & set aside.  You can put the spinach in the same bowl with the mushrooms.  In the same skillet, cook the shrimp.  When the shrimp are thoroughly cooked, add the mushrooms, spinach and 1 Tbsp. of dressing back to the skillet with the shrimp Warm entire mixture all the way through.

Place 2 tortillas on each plate.  Put 1/6 c. cheese on each tortilla and spoon 1/8 of the shrimp mixture onto each tortilla.  Wrap the tortillas around the mixture.  ENJOY every savory bite!

Allergic to shellfish?  Try this recipe with chicken!!  Mmmm Mmmm GOOOOOOD!

Happy Friday, everyone!

The Dishing Diabetic


Filed under Daily Dish, Rockin' Recipes

Soft Taco Success

Ok, the term success may be relative here; but, hey, every baby step counts when you are a BWWD2 (Busy Woman With Diabetes 2)!  So, my main battle (or should I say WAR?) is with my daily fasting glucose level.  I average in the 140’s.  According to my endocrinologist this just doesn’t cut the mustard.  His recommendation:  eat dinner early, exercise after dinner and no snacking before bed.  My recommendation: ask him to come over and feed the tot, do the dishes, do the laundry and pack for the following morning while I take care of that!  ; )  When possible I will always do as he says; however, when impossible, I will do as I can.

This morning’s fasting glucose reading – 126!  Can I get a Woo Hoo?  So here is what last night looked like: 55 minutes on the elliptical at 6:15pm (Mr. Man was at home and he fed the tot and got her ready for bed) 8:15 Dinner – Soft Tacos:

1 lb Ultra lean ground meat, 1 chopped white onion – cook onion and then add meat and brown.  Drain.  Add back to pan with taco seasoning (follow directions on seasoning package).  Make sure to check carbs on the seasoning pack!  Mine had 4 carbs per serving and one package had 6 servings.  The little boogers add up when you  aren’t looking!

Toppings:  1 small avocado sliced, Weight Watchers shredded cheese, Light Sour Cream, jalapenos, canned chopped green chiles and salsa

1 Mission Carb Balance White Tortilla (these are WONDERFUL.  12 carbs/7g fiber per tortilla): fill the tortilla with 1/4 c. meat, 1 serving (1/3 c.) cheese, 1 Tbsp light sour cream, 1/4 the avocado and salsa, jalapenos and green chiles to taste.

Yes, I had a second helping which was everything above in a bowl minus the tortilla.  Now, some BWWD2 can have that 2nd tortilla.  This is labor of experimentation.  I am an exceptionally sensitive BWWD2.  I can tolerate about 1/2 the carbs recommended per meal for people with diabetes 2.  This conclusion was reached after numerous blood testings 2 hours after eating.

Confession:  I had 1 tablespoon of Nerds for dessert (yes, the candy and yes, I actually measured them in and ate them right out of a measuring tablespoon!). This contained 14 g carbs and was pure heaven I might add!

I wonder what this morning’s reading would have been under my doctor’s directions?  Tonight’s challenge:  Mr. Man is on call today; so, I will be eating dinner early with the tot and then excercising before I go to bed.  Let’s see what difference that makes….  I’ll let you know in the morning!

Here’s to your soft taco success!!

The Dishing Diabetic


Filed under Daily Dish, Rockin' Recipes