Chicken Noodle Soup Diabetic Dude Style!

I went to the doctor today, and she asked why my blood sugars have been spiking so much. I explained to her that currently we are trying to save money so I have resorted to the dollar menu and burger king...

This did not go over well at all, first she looked at me like I was a tad crazy, then she kind of shook her head and asked me, "Have you tried sandwiches?" I replied with a hasty ehhhh. Then she asked, "How about soups? Make one huge pot at the end of the week and just bring small portions to work."

This turned out to be a great idea, I made it out of the store for under $30.00 and that included a pack of smokes (which I shouldn't buy) and a 12 pack of diet Mountain Dew. (Shut up I love that stuff)

I got the recipe from here: AllRecipes.com

Ingredients

• 4 cups chopped, cooked chicken meat
• 1 cup chopped celery
• 1/4 cup chopped carrots
• 1/4 cup chopped onion
• 1/4 cup butter
• 8 ounces egg noodles
• 12 cups water
• 9 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon dried parsley

Directions

1. In a large stock pot, saute celery and onion in butter or margarine.

2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.

3. Add noodles, and simmer for 10 more minutes.

But this is what I did different.

1. I bought 1 whole chicken and boiled it for 4 hours removed the bones, and shredded the meat.

2. I used a table spoon of garlic.

3. I cut the crap outta myself chopping the onion.

Nutritional Information

Chicken Noodle Soup

Servings Per Recipe: 10

Amount Per Serving

Calories: 227

• Total Fat: 8.1g
• Cholesterol: 74mg
• Sodium: 1124mg
• Total Carbs: 18.2g
• Dietary Fiber: 1.1g
• Protein: 19.2g

My BG was 131 at the time I ate it, I will update what my BG is in two hours. I had two cups of the soup and gave my 28, CRAP I screwed up the carb count! I just gave myself 1 extra unit to compensate for the .8 I was off. Do'oh!

Homemade Black Bean Veggie Burgers

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Nutritional Information

Homemade Black Bean Veggie Burgers

Servings Per Recipe: 4

Amount Per Serving

Calories: 198

• Total Fat: 3g
• Cholesterol: 53mg
• Sodium: 607mg
• Total Carbs: 33.1g
• Dietary Fiber: 9.8g
• Protein: 11.2g

Garbanzo Tomato Pasta Soup

This soup is very good and light. The recipe did not affect my blood sugar much at all, the only problem is I just couldn't seem to get full off of it. :+/ If you decide to enjoy is recipe, keep in mind you make want to cook a side or have something else small to go with it.

Ingredients

• 3 (14.5 ounce) cans vegetable broth
• 3/4 cup small seashell pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Directions

1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Nutritional Information

Garbanzo Tomato Pasta Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 193

• Total Fat: 4.9g
• Cholesterol: 0mg
• Sodium: 1489mg
• Total Carbs: 33g
• Dietary Fiber: 4.7g
• Protein: 6.1g