Party material--Herb-Cheese Dip

Herb-Cheese Dip
501 Delicious Diabetic Recipes Copyright 2000

1 (8-ounce) package Neufchâtel cheese, softened
2/3 cup 1% low-fat cottage cheese
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1 ½ teaspoons skim milk
1 teaspoon red wine vinegar
½ teaspoon Worcestershire sauce
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon ground savory

Combine all ingredients in a small bowl; beat at medium speed of an electric mixture until smooth (I used my stick blender). Cover and chill thoroughly.

Yield ½ cups.

Per tablespoon: 27 calories, .5g carbs, 1.6g protein, 2.1g fat, 7mg chol, 0 fiber, 60mg sodium
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I have to admit that I was only expecting this to be passable. I can't eat raw vegetables plain so I wanted something to help them go down and I thought this might help. I didn't think it would actually be that good but it was. I would serve this at a party. Maybe I would add a touch of salt but I didn't for my own personal use since I'm trying to watch my sodium too. Be careful with the raw garlic - it's potent!

So far I sampled it on a triscuit and I enjoyed it with cucumber too. I'm sure I'll be making this again in the future.

Well the good news is that I just barely failed my glucose test which is better than having off-the-chart numbers but it's still very nerve-wracking to have to watch your numbers so closely. I wonder how much healthier most of us would be if we had our blood sugar measured daily. Well, we'd either be healthier or stressed and miserable.

I do get quite a few carbs so it's pretty much just like being on a diet except I'm still supposed to be gaining weight, albeit just 1/2 pound a week but right now that actually seems daunting as I'm eating so much less than I was and I haven't gained a lot of weight this pregnancy (compared to my last at least).

Blast From The Past: Buttery Herbed Chicken from December 2005. My Weight Watchers cookbooks will probably come in handy now.

Question of the Day: What kind of dip do you like with raw vegetables? Or do you eat them plain?

Very satisfying--Enchiladas

Enchiladas
Best Recipes From The Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981, 1982

1 lb. ground beef
1 16-ounce can tomatoes
1 6-ounce can tomato paste
½ cup water
½ cup chopped onion
1 Tbs. chili powder I also added some homemade taco seasoning
1¼ tsps. salt
¼ tsp. pepper
1 8-ounce package tortillas
Oil
2 cups (8 ounces) shredded cheddar cheese I used 50% Light cheddar

Brown meat; drain. Add tomatoes, tomato paste, water, onion and seasonings; simmer 10 minutes. Fry tortillas in hot oil until softened; drain. (I softened them in a pan sprayed with spray oil.) Place rounded tablespoonful of meat sauce and cheese on each tortilla; roll up tightly. Place seam side down in 11 ¾ x 7 ½-inch baking dish; top with remaining sauce and cheese. Cover with aluminum foil; bake at 375 degrees for 25 minutes. Makes 6 to 8 servings.
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I don't meet with the dietician until this morning so I was still on my own for dinner. They suggested an appointment next week??? I couldn't wait that long. I want to know what I can eat now. Well, I can look that up myself but I want my glucometer training so I know just how bad it is.

I would usually make rice with enchiladas but we just had them with salad and it was plenty. I only ate two enchiladas but I could have eaten more. They really hit the spot. Of course, I was starving since I wasn't sure what I could eat all day. The meat mixture was sort of bland so I added some taco seasoning. You could jazz it up however you like. I liked the thicker sauce. I don't think these were very authentic but oh well, they were good. I just wish corn tortillas could be be rolled right up. It would be so much easier if you didn't have to heat them up first but I've tried that - it doesn't work!

Oh well, I'm off to the dietician!

Blast From The Past: Ham and Egg Enchiladas from October 2005. Those were a favorite before my son started eating dinner with us. We haven't done an egg challenge for him yet. He doesn't have any problem with things cooked with egg but I still don't feed him anything really egg-y.

Question of the Day: What type of enchilada filling do you prefer?

The party's over--Sweet 'n' Smoky Oven-Barbecued Chicken

Sweet 'n' Smoky Oven-Barbecued Chicken
Best Recipes From The Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981, 1982

1 (3 to 3 1/2 lb.) fryer, cut up
1/2 c. water
1 lg. onion, sliced
1 tsp. hickory smoked salt I used smoked paprika
1/2 tsp. pepper

Barbecue Sauce:
1/2 c. catsup
2 tbsp. prepared mustard
1/2 c. Mazola oil
1/4 c. vinegar
1/2 c. maple syrup

Combine the catsup, mustard, oil, vinegar, maple syrup. Stir.

Wash and clean chicken and pat dry. Cut into serving pieces. Place pieces skin side up in small roaster or baking pan. Pour 1/2 cup water in bottom pan. Peel and slice 1large onion and tuck around chicken pieces. Sprinkle with hickory smoked salt and pepper.Place in 375 degree oven uncovered. Bake 30 minutes. Remove from oven and pour barbecue sauce over top. Return to oven and bake 30 minutes longer, basting 2 or 3 times.
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I failed my 3-hour glucose test. That means I have gestational diabetes, which does not surprise me at all. I've been feeling great but I just had a feeling. I've been thirstier than usual. My sister had it with one of her pregnancies, my mother has type II now, I was a big baby. I have other risk factors. I knew it was coming.

So things are going to change around here. I'd like to add 'until this passes', as gestational diabetes was once thought of as a transient condition that disappeared when the pregnancy ended, but women with GD are usually destined for Type II diabetes later in life. So while hopefully I won't be counting every carb after the baby comes, I will still need to wise up and eat healthier.

The funny thing is that I've been eating much better and have gained much less weight this pregnancy but I started out heavier. And older.

Obviously today's recipe was prepared before I got the diagnosis. It probably makes my diagnosis less surprising. Anyone who reads here regularly knows I like things a bit sweet. I always thought that was a nice compromise - if my meal was a tad sweet, I didn't crave dessert afterwards. I really don't eat a lot of sweet, dessert type stuff outright. Not on a daily basis. Most cookies and cakes only gets partially eaten around my house before we have to toss them. We rarely finish a container of ice cream. I use high fiber pastas whenever I can. I work out five days a week. Eating too much in general and genetics were my downfall. Argh!

Okay, back to the recipe. Way too much oil. I knew that but I didn't go with my instincts. Most of it went down the drain - the extra sauce was too oily to enjoy. I loved the onion and the nice caramelization on the chicken. I'm not sure it was the best use of my pricey maple syrup but it was enjoyable enough. I think without the oil or maybe with just a tablespoon or two, this would be much, much better. It was a recipe contest winner so I didn't want to mess with it but live and learn.

I may miss a few days until I get on track. I haven't received my dietary instructions yet but I generally know what to expect. One of my son's teachers is a month ahead of me and she also has GD and goes to the same Ob/Gyn practice so she's been filling me in. I was able to pick out several low-carb recipes for next week so I should be okay. One nice 'side effect' is that I can get some healthier recipes and foods past my husband since I told him that he's going to have to eat differently too (he has an even stronger family history of diabetes).

And maybe this will be a good excuse to get more cookbooks with diabetic recipes!

Blast From The Past: Peach Crumble Tart from January 2006. That recipe is from a diabetic cookbook but I don't think it will fit into my new diet with 35 carbs a slice.

Question of the Day: Anyone in your family with diabetes? Anyone who had gestational diabetes?

A winner!--Braised Ginger Pork

Braised Ginger Pork
Best Recipes From the Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981, 1982

2 pounds lean 1-inch pork cubes
Flour
3 tablespoons oil
1/3 cup chicken broth
1/3 cup soy sauce I used low-sodium
2 tablespoon sherry
¼ cup chopped onion, green or white I used green
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon ginger, ground
1 dash pepper
Rice, cooked

Dredge meat in flour. Heat oil in large skillet. Add half of meat and brown quickly. Remove meat and set aside. Pour off excess oil from pan. Combine chicken broth, soy sauce and sherry. Add onion, garlic, sugar, ginger and pepper. Place in a pan along with meat. Simmer, covered, for 15 minutes or until meat is tender. Serve over rice.
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I'm constantly drawn to teriyaki-like recipes like this but they don't always hit the right balance. This one did! I really loved this. It was simple to throw together and didn't need a lot of cooking time. It had just the right blend of flavors. There was a decent amount of sauce too, although that isn't very clear from the picture. This is definitely going on my short list of simple recipes to make after the baby comes. I'll even freeze some pork already cubed to make things even easier.

My son loved it too. He asked for seconds on the pork. Another plus. I don't know about my husband since pork isn't his favorite but I always make (frozen) egg rolls with something like this so that keeps him happy.

Just about every recipe I'm making this week comes from the cookbook. It's one of my favorites right now.

Blast From The Past: Black and White Cupcakes from January 2008. Maybe I can make those for the bake sale. I still haven't committed to anything and I need to make a decision. Someone signed up for banana cake. Darn! I forgot all about banana cake. I make excellent banana cake.

Question of the Day: If you were on your way to a bake sale right now, what would you hope to see there?

Not in the mood--Linguine with Sausage and Arugula

Linguine with Sausage and Arugula
The Spaghetti Sauce Gourmet Copyright 2006

8 ounces loose-pack Italian sausage
12 ounces linguine or spaghetti
6 cups baby arugula
1 cup refrigerated or jarred vodka tomato sauce with cream
3 tablespoons chopped fresh basil, optional I omitted this

Scatter chunks of sausage in a large cold skillet set over medium heat. Add about 2 tablespoons water to the pan. Cook, flipping occasionally with a spatula, until browned about 7 minutes.

Meanwhile, cook the pasta according to the package directions.

Add the arugula to the sausage in the pan. Cook, stirring, until wilted, about 2 minutes. Add the sauce and keep warm at a low simmer.

Drain the linguine. Add to the skillet and toss to coat with sauce. Garnish with basil, if using.
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I should have mentioned that I was taking yesterday off. I didn't do any cooking over the weekend and yesterday I had to take the lovely 3-hour glucose test in the morning. Since I couldn't eat all morning, I had a big lunch and by dinnertime my appetite was on the low side.

I enjoyed this but nothing was going to thrill me last night. My husband wanted to know what the 'green stuff' was. To be honest, I enjoyed it despite the arugula - I'm not a big fan of cooked greens myself. I made this recipe because I had vodka sauce left over from the pierogi and I had sausage in the freezer.

I just don't feel like cooking this week. When you start the week by not getting enough sleep and then getting a massive dose of sugar, it's hard to pick yourself back up.

Blast From The Past: Apple Oat Bran Muffins from February 2006. That was a pre-blog favorite muffin that I may make again soon.

Question of the Day: Do you like cooked greens?