Tag Archives: Betty Crocker 30 Minute Meals for Diabetes

Adventures in Cuisine

Meatless Monday ended up being Meatless Saturday, which was a blazing 90+ degrees with high humidity and ozone warnings. We had Chef Salads, and although our meal was meatless, I did include half a hard-boiled egg in each salad and a few cubes of cheddar cheese for protein. I had made Chunky Vegetable Chowder on Friday to have with our Friday Hammy Sammys, so we had the leftover chowder with our salad. Here’s the recipe. It makes a lovely summery, veggie soup.

Chunky Vegetable Chowder from Betty Crocker 30 Minute Meals for Diabetes

6 large servings 3 carbohydrate choices

Ingredients:

  1. 1 tablespoon butter
  2. 1 medium green bell pepper, coarsely chopped (1 cup)
  3. 1 medium red bell pepper, coarsely chopped (1 cup)
  4. 8 medium green onions, sliced (½ cup)
  5. 3 cups water
  6. ¾ pound small red potatoes, cut into 1-inch pieces (2 ½ cups)
  7. 1 tablespoon chopped fresh thyme OR 1 teaspoon dried thyme leaves
  8. ½ teaspoon salt
  9. 1 cup fat-free half-and-half
  10. 1/8 teaspoon of pepper
  11. 2 cans (14.75 oz each) cream-style corn

Directions:

  • In 4-quart Dutch oven, melt butter over medium heat. Add bell peppers and onions; cook 3 minutes stirring occasionally.
  • Stir in water, potatoes, thyme and salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until potatoes and tender.
  • Stir in remaining ingredients; cook about 1 minute or until hot (Do not boil, or it will curdle).

Seriously, get this cookbook, Betty Crocker 30 Minute Meals for Diabetes.  It is fabulous!!

In an effort to educate our palates and try some new things to keep some spice in our marriage 😉 Mike and I made a curry together for the first time ever. Yes, we cooked it together. I found a relatively easy recipe at verucaspice.com. Here’s the recipe…and, oh yeah, it was delicious!

Indian Chicken Curry by Nirali Patel at verucaspice.com

4 Servings

Ingredients:

  1. 1 pound chicken breasts, cubed to bite size
  2. 3 Tablespoons vegetable oil
  3. 1-8 oz can tomato puree
  4. ½ a red onion, fine chopped (1 cup)
  5. 1 heaping teaspoon fresh grated ginger
  6. 1 heaping teaspoon finely chopped garlic
  7. 1 Serrano chili, finely chopped (optional)
  8. 1 teaspoon ground cumin
  9. 1 teaspoon ground coriander
  10. 1 teaspoon ground garam masala
  11. ½ teaspoon turmeric powder
  12. ½ teaspoon red chili powder to taste
  13. Juice of ½ a lime
  14. Salt and pepper to taste
  15. A little over 1 cup of water

Directions:

  • Heat oil in a pan over medium-high heat. Add onions and fry until they are golden for 6-7 minutes.
  • Add ginger and garlic and fry for 30 seconds, reducing heat to medium.
  • Add tomato puree and continue to cook for 6-7 minutes until a lot of the water has evaporated and oil starts to seep through the mixture.
  • Add spices (except garam masala). Fry spices in mixture for about 5 minutes.
  • Add cubed chicken and stir, coating all pieces.
  • Add the water and stir well. (Stir in the Serrano pepper here, if you choose to use it.)
  • Cook, partially covered for 10 minutes until chicken is cooked through. You can uncover and let moisture cook out if you wish.
  • When at desired consistency, add garam masal, lime juice, salt and pepper.
  • Enjoy!

I know it looks complicated, but it really wasn’t. And it was so tasty, and not at all spicy hot. I don’t think I’ve ever had the spices turmeric or garam masala in my kitchen before.  Turneric is so pretty…and tasty.  We didn’t use the optional Serrano pepper, but we will try it next time. Mike likes spicy hot foods, and I’m willing to try it once anyway.

As for progress on the rest of my quest: Joan and I have now been to the Rec Center to walk for 4 days.

  • Day one-I walked 4 times around the track…thought I was gonna die!
  • Day two-I walked 5 times around the track…pretty sure I did die for a minute there. 🙂
  • Day three-I walked 4 times around the track and quit because it was 90+ degrees and humid out, and I was going grocery shopping from the Rec center. I was fairly OK after the Rec Center, and circling around a stroke after grocery shopping.  I will not push that hard on such a hot and humid day again!
  • Day four-I walked 7 times around the track. After six laps I felt really good so I thought, “What the heck; I’ll do one more lap.” Then after my seventh lap, my feet, knees and back were VERY unhappy.

Tomorrow will be Day 5 at the Rec Center. I plan to be in the moment (not just thinking about getting it over with), and I will listen to my body, stopping at the first sign of actual distress.  And hey, 13 laps is a mile, so I made it over a half mile yesterday. Woop!!

Thanks for reading, dear friends! God bless your day

Donna

 

 

 

 

 

 

 

Getting Back on the Beam

Day 407 in my journey to meet Mickey

I have gained a few pounds in the last few weeks.  I sort of threw in the towel and went a bit wild.  But today, I am re-resolved to get on and stay on the right path.  The path where I put healthy fuel (foods) into my body.  The path where I get out of bed an hour earlier every morning and get in a walk.  After all I am only 23 days away from going to Florida. GAH!

Wow!  In 23 days I’ll be there…in my Happy Place.  I can almost smell the sun screen and chlorine now.  🙂  I will kick up my feet at Disney’s Old Key West and exhale…like, really exhale, the kind where I can actually feel the stress falling away.  Ah……

Mike picked veggie sandwiches for dinner tonight.  Shredded brie on bread rolls with sauteed mushroom, peppers, olives and onions.  They will be delicious, but not exactly low-cal.  I will make a point to eat plenty of raw veg (especially broccoli) to help push it through my system.  Then the rest of the week it’ll be:

Monday: salmon and baked pumpkin with raw veg and dip (hummus maybe)

Tuesday: Easy Chicken and Bean Stew with raw veg and dip

Wednesday: Stuffed Green Peppers with raw veg and dip

Thursday: baked chicken with sweet potato and raw veg and dip

Friday and Saturday: Women of Faith Conference  So, Friday-dinner with Jean and Joan.  Yay!  Saturday-dinner with Jean and Wayne.  Yay again!!  I hope to eat some nice dinner salads over the weekend.

My body is so ready to get back on the beam!  I feel so much better and have so much more energy when I’m making better choices.  Why do I not just live my life there?  It still shocks me just how easy it is to slip off the proverbial wagon and make non-optimal choices.  Sheesh!  All I can say is, “Help me, Jesus!”  And I know He will.  PTL!

Meet you at the Kingdom!

 

Taco-licious!

Day 385 in healthy eating on my way to the Magic Kingdom to meet up with Mickey

Today’s plan was to write up this week’s menu and get my shopping list ready for tomorrow.  Done!  Yay!  So since that’s already behind me let me share tonight’s dinner recipe with you.  It’s from my favorite cookbook: Betty Crocker’s 30 Minute Meals for Diabetes.

Quick Taco Skillet Casserole

Prep time: 25 minutes-Makes 6-1&1/3 cup servings-3 Carb Choices

  1. Ingredients:
  2. 1 lb. extra lean (at least 90%) ground beef
  3. 1 medium onion, chopped (1/2 cup)
  4. 1&1/2 cups uncooked instant brown rice
  5. 1 cup chunky-style salsa
  6. 1&1/2 cups water
  7. 1 can (14.5 to 16 oz) diced tomatoes, or whole tomatoes, cut up UNDRAINED
  8. 1 can (11 oz) whole kernel corn with red and green peppers, UNDRAINED
  9. 1 can (6 oz) tomato paste
  • Directions:
  • In 12-inch skillet or 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain well.  Return beef mixture to skillet.
  • Stir in remaining ingredients.  Heat to boiling over high heat.  Reduce heat to medium high; cook 10 to 12 minutes, stirring frequently, until water is absorbed and rice is tender.  Stir before serving.

It’s just that easy.  And it is so tasty!  Try it; you’ll like it!

Meet you at the Kingdom!

Making Smart Choices

Day 370 in eating my way to a healthier me to meet up with Mickey (1 month and 28 days to go)

Today’s plan is to create my menu for the week, making it as heavily veggie centered as possible.  I need to pack in the water and veggies this week to try to purge all the salt I took in during our vacation.  We ate out and carried in a lot, and unfortunately, these types of foods have much more salt than I cook with at home.  I am bloated with water weight, and I am anxious to get rid of it.  I can feel it in my shoes and clothes.  Yuck!

So this week it’s back to fruits and veggies, lean proteins and complex carbs.  ( And I will stay sugar-free.)  And I really need to refocus on portions size.  It’s so easy to eat too much when you are given such large portions.   I will fill my dinner plate like this: half vegetables, one quarter meat (3 to 4 ounces), one quarter complex carbs (brown rice, quinoa, brown pasta or spinach pasta, rye bread, etc…)

Thank you for reading, Dear Friends and Family.  Meet you at the Kingdom!

Just the Everyday

Day 346 on my way to meeting up with Mickey

Tonight we dine on delicious Weight Watcher’s Chili.  At lunchtime I had leftover pork fajita guts (sauteed green pepper, red pepper, onion and a few thin slices of pork tenderloin nicely spiced with lime juice, garlic, cumin and salt).  I didn’t used a tortilla, and it was still delicious! Oh, and I had 8 cherries for dessert.  For breakfast I had a piece of Ezekiel bread toasted with almond butter on it and some melon.  So that was my plan for today…to eat healthy meals.

Plus I re-read chapter three for my book group tomorrow night.  Tomorrow I’ll review chapter four, then I’ll be ready for our discussion tomorrow evening.  I recommend this book: “Getting Out of That Pit” by Beth Moore.  It’s very insightful.

Meet you at the Kingdom!

A Busy Day of Rest

Day 345 in walking the straight and narrow on my way to meet Mickey

Today’s plan was to shop and then prepare a pot of Weight Watcher’s Chili to have a couple nights this week for dinner.  Then Mike and I will put together some pork fajitas for dinner tonight.

The groceries are bought and put away.  The chili is made and cooling to be refrigerated.  In just a few minutes, we will start on dinner.

We started out the day with worship, so it’s been a full day.  It takes time and effort to plan and put together healthy meals, but it is so worth the effort.  Mike and I both feel so much better eating more vegetables, lean proteins and healthy fats.

Peace out, dear Readers.    Meet you at the Kingdom!

Successful Planning

Day 344 in planning my way to Walt Disney World and Mickey

Today’s plan–get my dinner menu planned for the week and write up my shopping list.  Mission accomplished.  It’s so much easier to stay on track when I plan a healthy menu, and then stick to it.  It also helps to eat at home as much as possible, because then I have control over the sodium and sugar amounts in my meals.

Some things on tap this week:

  1. Weight Watcher’s Chili
  2. Pork Tenderloin Fajitas
  3. Steak and Potato Cheesy Skillet

Yum, yum!!  Meet you at the Kingdom!

Shrimp and Peppers..Oh, My!

Day 313 in moving toward Mickey

Today’s plan was to try a new recipe for dinner, and we did.  We had Shrimp and Pepper Stir-Fry.  The recipe is from Betty Crocker 30 Minute Meals for Diabetes.  I will share it here:

Ingredients

  • RICE-1&1/2 c. water; 1&1/2 c. uncooked instant brown rice
  • GINGER PAN SAUCE-1 T. reduced-sodium soy sauce; 1 T. water; 2 t. cornstarch; 3/4 t. ground ginger
  • STIR-FRY-1 T. canola oil; 2 medium green onions, finely chopped (2 T.); 1 clove garlic, finely chopped; 1 medium red bell pepper, cut into thin strips (1&1/2 c); 1 medium green bell pepper, cut into thin strips (1&1/2 c); 12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed; 1 c. halved cherry tomatoes

Directions

  1. In a 1-quart saucepan, heat 1&1/2 cups of water to boiling over high heat.  Stir in rice; return to boiling.  Reduce heat to low; cover and simmer 5 minutes.  Remove from heat.  Let stand covered 5 minutes; fluff with fork and let cool slightly.
  2. Meanwhile, in a small bowl, mix sauce ingredients until smooth; set aside.
  3. In a 12-inch nonstick skillet, heat oil over medium-high heat.  Add onions and garlic;  cook 1 minute, stirring frequently.  Add bell peppers; cook about 5 minutes, stirring frequently, until softened.  Add shrimp and tomatoes; cook 3 to 5 minutes stirring frequently, until shrimp are pink and peppers are crisp-tender.
  4. Stir sauce into shrimp mixture.  Heat to boiling; cook and stir until sauce is thickened.  Serve over rice.

Makes 4 servings.  2&1/2 carbohydrate choices

I thought t was delicious, but next time would try doubling the sauce amount.  It was a little dry for my taste.

Meet you at the Kingdom!

Delicious Day

Day 308 in my journey to join up with Mickey at Magic Kingdom in October (4 months and 1 day to go)

Today’s plan was R & R…rest and relaxation.  It has been everything I hoped it would be.  I slept late and have taken two naps since I got up this morning.  I can feel the stress melting away, and I can exhale…  Ahh…

So since my plan for the day is so event-free, I will share my dinner recipe for this evening.  It is from my current favorite cookbook: Betty Crocker’s 30 Minute Meals for Diabetes.  The recipe is called Quick Taco Skillet Casserole.  It makes 6 servings, each 3 carb choices.

  • Ingredients:
  • 1 lb extra-lean (at least 90%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1&1/2 cups uncooked instant brown rice
  • 1 cup chunky-style salsa
  • 1&1/2 cups water
  • 1 can (14.5 to 16 oz) whole tomatoes, undrained, cut up
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • a can (6 oz) tomato paste
  1. Directions:
  2. In a 12-inch skillet or a 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked.  Drain well.  Return beef mixture to skillet.
  3. Stir in remaining ingredients.  Heat to boiling over high heat.  Reduce heat to medium-high, and cook 10 to 12 minutes, stirring frequently, until water is absorbed and rice is tender.  Stir before serving.

Another Payday

Day 300 in my quest to be healthier when I meet up with Mickey

Today’s plan was to weigh myself for the first time in a couple weeks.  Before my cancer surgery I had lost a total of 43 pounds since last August.  It was bouncing around between 43 and 42.5 and 42, etc…  After my surgery, even though I kept eating well right through, I put on an unexpected 10+ pounds.  I just chalked it up to my body being in fight mode.  I had had seven stab wounds (incisions really) to my abdomen, and my body was angry.  Plus in the first three+ weeks after the surgery, I wasn’t moving around very much.  My body was holding on to everything, water, air, fat, everything.  Now five+ weeks later, my body is making the adjustment at last.  So to my pleasant surprise when I got on the scale this morning, I was two pounds lighter than my pre-surgical weight.  Woo hoo!  I finally have post 45 pounds now.  I have been rounding to that number for a bit, so it feels great to finally really be there.

Whew!  Now to keep making healthy food choices and to move more…meet you at the Kingdom!