I think this means I win on some level.

[wordinista]

I managed to create a recipe for a diabetes-friendly chicken pot-pie.  It's not a pie, exactly -- it's more of a casserole, I think (lack of a crust, but with just enough penne to add some carbs and starchy yumminess).  But it's got that distinct comfort-food taste, and even though it's a little work-intensive, it is worth every minute of preparation.

I also used my herbs de Provence, and that just makes me feel culinarily snooty.

OMG YUM.

Also?  ALSO.  I experimented a little bit with a chocolate muffin recipe I have -- over the holidays, I used the batter to make a chocolate mint-chip loaf, which went over very well.  This time, I made the loaf with white wheat flour, and added a bit of fiori di sicilia flavoring, which has a bit of a citrusy taste.  So I basically have something that tastes a whole lot like those dark chocolate oranges, and I am likewise happy.  Granted, it isn't really what you'd call "diabetes-friendly," but George has found that he can have a small slice without throwing his numbers out of whack. 

IN FACT, he had an excellent check-up last week, and his doc was pretty damned impressed with how much progress he's making since his diagnosis.  (He lost weight over the holidays.  LOST WEIGHT.  OVER THE HOLIDAYS.  I told him that's grounds for divorce right there.)

It's been a good day. ^_^

Comments

[megido]

You should send me this recipe so I can give it a try. A diabetic-friendly (at least not diabetic-enemy) chicken pot pie concoction that tastes good has been something my family's looked into for a while and we've found very little.

[w0rdinista.livejournal.com]

Okay! Sorry it took me so long to reply, but I had to wait until I made it again so it was fresh in my memory.

I'm going to give you my measurements, but adjust however you like:

2 boneless skinless chicken breasts, cubed
1 large yellow onion, chopped
Extra virgin olive oil
2 cups chicken stock
flour
4-5 large carrots, cut into rounds
1 lb green beans (give or take), cut up (I use fresh green beans, so they're very long and thus in need of chopping -- if you used frozen, you wouldn't need to cut them at all)
salt
pepper
thyme
rosemary
herbs de provence
panko bread crumbs (just a couple of tablespoons)
1/2 box of penne or ritoni pasta (I use just a hair less than 1/2 a box of the Smart Taste pasta)

OKAY:

Preheat your oven to 350.

Cook up your pasta, drain and set aside.

Cook up the veggies in boiling water, about 4-5 minutes, drain and set aside.

Heat the oil on medium high heat and sweat the onions for about 5-6 minutes. Then turn the heat up and add the chicken, saute until cooked.

Heat the stock (I generally use "Better than Boullion," so I have to heat the water anyway). Then take about 1/2 a cup of stock and add a bit of flour to it (I don't have a solid measurement for this -- usually I just eyeball it, but it's only a tablespoon or so), stirring well. Add this mixture to the rest of the stock and stir it well, letting it thicken. (You could probably also use corn starch for this if you wanted.)

Add the thickened stock to the chicken and give it a good stir. Add your seasonings to taste at this point and let it simmer for about 10 minutes or so.

Put the veggies, pasta, and your chicken mixture into a 9x12 dish and mix it well. Sprinkle the panko crumbs over the top and let it bake for 10-15 minutes.

[hyanan.livejournal.com]

Excellent, all around!

As an aside, I think I know at least 3 people who need your icon. XD

[darkfrog24.livejournal.com]

HAPPY BIRTHDAY, NIAMH!!

[monique-27.livejournal.com]

Ok, first of all: HAPPY BIRTHDAY! (It's my birthday too! ^^)

Second: I am diabetic and hence this is awesome! ^^