For those of you who are diabetic

Discussion in 'The Watercooler' started by Marcie Mac, Mar 14, 2009.

  1. Marcie Mac

    Marcie Mac Just Plain Ole Tired

    SO has now joined the ranks. And I have to learn a whole new way of cooking because not only does he have diabetes, the doctor wants him to lose weight and can have no more than 1,500 calories a day (and it wouldn't kill me to lose weight either)

    The doctor referred him to this great website which has menu's and receipes.

    Tonight I made Skillet Pork Chops with Herbs and a side of Fettuccini with a spoon of Italian seasoning, fresh parsley, broccoli and sliced tomotoes.

    I was totally prepared not to like it as I had to put away the butter and olive oil and eggs and Italian breadcrumbs, had to forgo the white sauce, and the idea of cooking Pork Chops in vigegar, well, had me saying ewwww yuck

    Boy, was I shocked how good it turned out with just spices alone and none of the other stuff.

    I think I may like this kind of cooking - but I still have a problem to get around - when I cook I cook like 15 people are comming to dinner. The receipes are built around servings for 4. And I defrosted the whole pack of pork chops so now there are 6 still left marinating. The boys said they really liked it so hopefully they won't mind eating the same dinner tomorrow LOL

  2. KTMom91

    KTMom91 Well-Known Member

    Perfect timing, Marcie! I'm officially diabetic as of Thursday. I'll check out that site. Thanks so much!
  3. Marguerite

    Marguerite Active Member

    I'll definitely check it out. I was right on the edghe of diabetes a year ago; in fact the localGP, when she saw my test results, labelled me as diabetic. But the last time I saw my specialist he said my fasting glucose and fasting insulin levels are now normal.

    Losing weight was difficult and required a lot of willpower, but in some ways was easier because I was highly motivated, and felt supported by my specialist. In times past I have had to cope with conflicting information from other specialists, including dieticians. My gastroenterologist made it clear that his word came first. So whenever I spoke to anybody else in a medical capacity whose word conflicted, I told them to take it up with my gastroenterologist and leave me out of it.

    Marcie, on the topic of cooking far more than you need - since difficult child 1 married in November, and easy child 2/difficult child 2 & BF2 moved out in June, I've lost three large appetites, more than halved the amount of food I've needed to cook. I also found that the range of food I was able to cook actually expanded, as the various pernickety tastes no longer had to be catered. Now I only have difficult child 3's Obsessive Compulsive Disorder (OCD) to deal with, not two others as well. But I'm still finding myself cooking the same quantities.

    What I used to do before when I had the hungry hordes, was cook huge vats of stews, casseroles & curries. I would serve them up on the first night, have enough leftovers for a second night (or for the odd reheat meal for this person or that, for a snack or a lunch) and freeze the rest, in small containers that held two serves each. Each container was labelled with the date as well as what it was, and for those times when I was too tired or too busy to cook, we had leftovers at the ready. Also some of these recipes served as ingredients too. Bolognese sauce, for instance, I make in bulk and then pack off in small containers so I can thaw them out one at a time. difficult child 3 likes his own version of nachos which uses bolognese sauce on top of corn chips, topped with grated cheddar and then put under the grill. Or I might make spaghetti bolognese, or perhaps use the bolognese sauce on a pizza (with other ingredients).

    I'm still getting into the habit of cooking smaller quantities. It is actually making it easier to cook different things, recipes I'd wanted to try but which were simply impractical. I also have a lot of recipes for cooking leftovers and turning them into entirely new dishes. For example, we roasted a chicken tonight. I sit the chicken on a rack in a baking dish and put water underneath (not so the chicken is in the water, though). Throughout the cooking, I make sure the water doesn't dry out and let the pan juices burn.
    When the chicken is done, I put it on a carving dish and then pour the pan juices into a jug. Any fat rises to the top and I pour it all off into a jar. I then use a very small amount of the fat to mix with a couple of Tablespoons of flour, to make a roux in a small saucepan. Once the roux has browned a little, I add the (water-based) pan juices and stir until it thickens. THis gives me a really rich-flavoured but low-fat gravy, which has been made with no artificial additives.
    Any leftover pan juices or excess gravy, I keep.
    Any leftover chicken meat, I keep.
    Roast vegetables (done in a separate baking dish, also done low-fat) usually all get eaten, but any leftovers - I keep.

    Next day - if we have a full complement of leftovers, we can microwave a fresh roast dinner for someone (these days usually it's difficult child 3, so he can keep working on his schoolwork and not have to stop for long for a lunch break). If there's only chicken left, it can be used in sandwiches, wraps (rice paper wraps or burrito wraps) or chicken supreme. Or if there is gravy/pan juices left, I use that plus chopped cooked chicken meat to make risotto (NOT for diabetics trying to lose weight!).

    A suggestion for you if you're trying to lose weight/eat healthily due to diabetes - switch to brown rice instead of white rice, and cut out all potato in any form. When preparing roast vegetables, I cook extra pumpkin and carrot instead, for me. Cut intake in general, overall (ie reduce serving size). You may need to do this gradually so it's not too much of a shock. And find something diabetic-safe and also acceptable to you, so you can use it to snack on when you're desperate. For me, it's my home-made muesli.

    Good luck with it all, I hope the boys enjoy their chops even better, for the extra marinade time!

  4. ML

    ML Guest

    I'm glad you liked the pork chops dish. I will have to try that myself.
  5. rejectedmom

    rejectedmom New Member

    I am now pre-diabetes as of my most recent bloodwork. Thanks for the sitelink. I'll check it out! -RM
  6. Marg's Man

    Marg's Man Member

    I'm coming late to this so you may have already found out the hard way.

    Marinades containing wine and/or vinegar can 'burn' meat if it left in the marinade too long. Marg & I first found this out the hard way years ago just after we were married. We had discovered that we like teriyaki marinade which is (mostly) rice wine and soya sauce. We enjoyed the dish but left the remaining meat to marinate overnight. The next day it was inedible, the flavour was far too strong. The wine had carried the salt so that it had penetrated the meat and pickled it. We have since found out that vinegar works the same way.

    This is not universal, some marinades actually improve with extra time. We have found that the wine and lemon base of a souvlaki marinade works better the longer you leave it. Of course it all a matter of taste as well.

    I hope your pork is in this latter group.

    Marg's Man
  7. Marcie Mac

    Marcie Mac Just Plain Ole Tired

    Thanks - It was just marinating with a little bit of oil and the spices so no harm done. But I didn't know that you cant just marinate for a long time, so will make note. I just did a taste test and they are just fine :)

    You guys must raise some hugh chickens over there - with the biggest one I can find here, there are no leftovers to make anything else and the boys are always grumbling I didn't make enough, and I love leftovers because it means "I" am not standing at the stove everynight.

    Its hard cooking because although SO and I are pretty adventurous, and we try and make something new once a week, we have one doesn't like pasta, the other doesn't like any kind of fish, one doesn't like veggies. I hardly eat any meat at all and its difficult to pull a meal together that has a menu of something other than meat.

  8. Marguerite

    Marguerite Active Member

    The chicken I prefer to roast is a Family Feast, it's been "flavour basted" which means it's had marinade injected into it. But the biggest thing is the size - 2.1 Kg, sometimes more.

    You can also buy smaller chooks, about 800 gm or smaller, some of them, and I used to roast two of these at a time. You can speed up the process by splitting them and flattening them, so they cook faster (even on a barbecue).

    We also roast a lot of lamb and sometimes pork. I also buy meat in bulk, for example I'll buy a whole beef rump and get the butcher to slice it into steaks for me. Whole, it costs A$14 a kilo. As individual steaks (if I bought it that way) I would pay over A$20 a kilo, often for steak that isn't as nice. You can't compare cross-cut blade, to rump. And yet if I buy it individually, even cross-cut blade costs half as much again, as whole rump.