REcipe exchange

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Comment by WAYNE Z on June 17, 2009 at 9:24am

i found a tofu spaghetti at whole foods that tastes pretty good. only 3g of carbs per serving

Comment by Linda Gauvin-Miller on June 10, 2009 at 7:18pm

Since we're on a pasta tangent....substituting spaghetti for spaghetti squash works well!

Comment by Judith on June 9, 2009 at 3:36pm

Trista---can't do corn, but I'm working on the greens concept. My sister made me a lasagna with collard greens (are those the gigantic leaves?) for layering instead of pasta--it was fantabulous. And I am definitely going to try the lettuce wraps this summer! Thanks for the idea.....

Comment by Debbie on May 27, 2009 at 7:57am

I have found many good recipes through Tast of Home Light and Tasty magazine. Many have become family favorites.

Comment by Cory Brumbalow on May 13, 2009 at 8:05am

Rixie, have u thought about going to the library and check out some cook book on diabetics cookong.

Comment by Cory Brumbalow on May 13, 2009 at 8:04am

If anybody has any good recepies and want to exchange plz let me know.

Comment by Trista on March 16, 2009 at 1:27pm

Judith - is corn ok for you? Could you substitute Polenta for potatoes and pasta?

I'm going to try your stir fry over cabbage, that just sounds yummy :)

I also make chicken lettuce wraps using shredded chicken breast, celery, onion, and chopped cashews sauteed in a gluten free teriyaki sauce. Then you scoop the mixture into lettuce leaves. It's really yummy and carb free.

Comment by Rixie on March 16, 2009 at 12:45pm

I love to cook and have been struggling on finding diabetic friendly recipes.

Comment by Judith on December 28, 2008 at 3:23pm

Love the veggie recipes, but I need a substitute for the potatoes. Can't eat most all root vegetables, though a small portion of raw shredded carrots on a salad will work. Also no rice or pasta, but have found stir-fries on a bed of lightly sauteed cabbage to be great!.....

Comment by Sandy on December 13, 2008 at 7:27pm

Hello all
I am very interested in this part of the Diabetes. My husband is a Type 2 Diabetic and he is 59 years old. He has been diagnosed for about 5 or 6 years now. Learning to cook and provide meals that are suitable for him has been a new learning experience for me. I am a very good cook for years now. Now I am better as we much more healthily than before.
Thanks for this group.

Sandy McFerren