yum

[Guest guest]

I've had a couple of things lately I thought I'd share with the group.

First... I have always had trouble with potatoes and had pretty much given up

on being able to eat more than 2 bites of them without my bgs going sky high.

I can eat a small sweet potato but not a white potato. So I had a friend

who told me that red potatoes, especially the small " new " potatoes were less

starchy and if I would get those and quarter them and boil them, a lot of the

starch would boil out and after they get done, I pour all the water off and give

them a spritz of " I Can't Believe It's Not Butter " spray and then add a little

fat free buttermilk and mash them. I mash mine with the skins ON (but that's

just my preference.) The buttermilk makes them taste like you have rich

mashed potatoes with butter and sour cream in them... but they don't. And ya

know

what? I can eat 3 of these do GREAT! It doesn't affect my bgs! I know it

sounds like a lot of trouble but I had missed mashed potatoes and it has been

so nice to have these... so it's worth the effort.

Also... I saw a cooking show where the lady took tiny diced up broccoli, bell

pepper, celery, onion and garlic and sauteed it. Then she mixed about a half

cup of 100% whole wheat bread crumbs and set it aside. In another bowl she

had orange roughy marinating in some white wine, a little bit of olive oil,

salt and pepper.

She tuned the fish several times during the 30 minutes it marinated and then

spooned the bread/veggie mix onto the top of the fish, covered it with

aluminum foil and baked for about 20 minutes on 350. She uncovered it and

broiled it

for a minute until it was browned.

I made it THAT night and WOW was it great. I am having it again tonite.

The other recipe I saw and then tried was this. Take a couple of boneless

pork chops and brown them for one minute on each side. Then turn down the temp

and cook for 4 min on each side until they are done. In another pan, take 2

T. of peach preserves that has no sugar... and heat in a pan slowly. Add 1

tsp. of Gray Poupon mustard and when it is hot and bubbly... pour over the top

of

the pork.

I'm not kidding... that was SO great. I served it with steam baby carrots

and the mashed new potatoes.

I'm always trying new things to see what works for me and what doesn't.

There are quite a few that have not worked. The above recipes did not phase my

bgs... so they went into my diabetic recipes file I keep on here.

Thanks

Shirley from TN