I would like to explain Carbohydrates before you get to the recipes
so you will understand a little about them and why we need less of
them to stay healthy.
 
Through-out this blog you will find some tips on keeping your blood
sugar within the normal range. Some may even surprise you.

Carbohydrates, The good, the bad and not so bad

 The best carbs contain fiber, such as vegetables and fruits. They're
loaded with vitamins, minerals and hundreds of important phytochemicals
like cancer-fighting  indoles (found in the cabbage family), lutein and
zeaxanthin, which are the superstars of eye nutrition (found in watermelon
and spinach), and quercitin, a natural anti-inflammatory (found in apples).
To avoid these carbs makes no sense because these carbs are good for
you when eaten in moderation.

 On the other hand, there are bad carbs that deliver sugar and little else
(think soda)
 Most of the carbs you want to avoid come with a bar-code:
 They're highly processed and offer little in the way of nutrition.
 Unfortunately many of the carbs we routinely eat fall into this category,
including refined breads, cereals,pastas and most desserts.
These are the carbs we'd be much better off without, especially if we're
trying to control our blood sugar or weight.


 Then there are the not so bad carbs. You don't have to eliminate foods
 like pasta and rice altogether; instead, eat the least processed form of
 these foods e.g, White rice, which has been far more processed than
 whole grain brown rice. Same goes for white bread versus whole wheat bread.
 So how do you know how processed a food is? A good indication is the fiber,
 which is usually lost when a carbohydrate is highly processed. take a few
 seconds to read food labels and use the five and five rule:
 Look for five or fewer grams of sugar, and five or more grams of fiber per
serving. If a grain-based food meets that criteria, it's probably OK to eat in moderation.


 Now that you have an idea of what you can safely eat without raising your
 blood sugar lets move on to some tasty recipes for people with diabetes.


 Since I have had many request for "crock pot" or "slow cooker"  recipes,
 I thought I would start off with a few tried and tasty recipes that are easy
 to prepare. After all we do have other things to do besides stand in the
kitchen slaving over a hot stove.Things like surfing the web


Yahoo! Thank goodness  For Dreamfields!
We now have a pasta we can eat that has only 5grams of digestible carbs.
Yahoo! Bring on the pasta!


Get your $1.00 off cupon here  http://www.TryDreamfields.com/12 



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Ingredients:

Chicken (breasts, legs, thighs, whole, any type you want)
1/2 cup Vermouth (dry)   
Sprig of Rosemary
Salt & Pepper

Cooking Instructions:
Salt & pepper your chicken to taste, place in crock pot & pour vermouth over.
Place sprig of Rosemary on top. Turn on LOW for 5-8 hours.

Serving Suggestions:
This chicken is good served with brown rice and green beans
You don't need much Vermouth, just for flavor, the chicken will cook in any amount.

  Tip:
You can use frozen chicken. To get the golden look just pop the chicken under
 the broiler for a few minutes.

Carbohydrates= trace amount, not enough to count

Ingredients:

5 lbs Roast
24-oz. jar of Greek salad peppers (pepperoncini)
Garlic (see tip)
    
Instructions:

Place the roast into Crock Pot.
Dump entire jar of peppers and liquid over it.
Cook all day on low, about 10 hours or 5 to 6 hours on high


  Tips:
1. Original recipe calls for garlic slivers in slits in roast
but you can use chopped garlic.


2. If you use the 32 oz. jar of peppers you get lots more gravy and yummy peppers!


3. The vinegar in the peppers breaks down the fibers in the meat
so you can use the cheapest cuts and it will still be tender.

Serves: 10
Carbohydrates Per Serving: 3g

 

 Ingredients:

1 pound skinless, boneless chicken thighs or breast
1 1/2 cups frozen whole kernel corn (see tip)
3/4 cup chopped red-skinned potato (1 large)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
3 tablespoons Dijon-style mustard (optional)
1/4 teaspoon black pepper
1/8 teaspoon garlic powder(optional)
2 1/2 cups vegetable juice
1 14-ounce can reduced-sodium chicken broth

Instructions:

 Cut chicken into small bite-size pieces.

 In a 3 1/2- or 4-quart slow cooker combine chicken, corn, potato, onion,
 celery, mustard, pepper, and garlic powder.
Pour vegetable juice and chicken broth over mixture in cooker.
Gently stir once.
 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.


  Tips:
1. To lower the carbohydrates substitute another vegetable for the corn
and/or the potatoe e.g, squash, carrots, cabbage, turnip,
 or any low carb vegetable of your liking.

2. Soak cut potatoes in water for 15 minutes or more to get rid of the starch.
Rinse until water is clear.

Serves 6

Carbohydrate: 21g

Ingredients:

1 1/4 lb salmon fillet
1 tsp chopped chives
1/2 cup chopped celery
1 bay leaf
1/4 tsp onion powder
1/2 tsp salt
1/2 cup apple juice (see note)
1/2 cup water
1 Tbs lemon juice

Instructions:

Lay salmon fillets in crockpot.
Sprinkle chives, celery and bay leaf beside salmon.
Stir remaining ingredients together in bowl. Pour over salmon.
Cover and cook on Low for 3-4 hours or on High for 2 hours.
Cook until salmon flakes with fork. Discard bay leaf.

   Tip: Wild samon is the best type of salmon to eat.
Wild Salmon is a great source of Omega 3 Oils,
eating 2 to 3 servings a week is good for the heart.

Note:
Since different brands of apple juice have different amounts of carbs you will
have to check which one is best for you.This is where the carbs will be coming from
in this recipe. If you omit the apple juice the carb count will only be a trace amount,
not enough to count.