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

Turkey Casserole

@Karen_Mst sent me this recipe and let me tell you, it tastes good. it is low low carb and my bg stayed level after only a 20 point raise. The casserole tasted like Turkey with stuffing mixed in, I really enjoyed how tender the ground turkey was. The really cool thing is, I didn't think this casserole was going to get thick enough to be a true casserole but it was. Here is a link to the recipe, tell me what you think about it.

You can find Karen's knitting blog here Mostly Seft Taught Knitter
Thanks for the Recipe Karen, it Rocked!

Turkey Casserole

Ingredients

2 cup chicken broth, low sodium
1 cup fresh chopped celery
1/2 cup fresh chopped onion
1 cup frozen green peas, thawed
1 1/2 cup plain croutons, dry
1 1/2 skinless cooked turkey breast, diced
1 tsp parsley, dried
1 tsp sage, ground
1/8 tsp black pepper
1 Soup, chicken, creamy, canned, Microwaved

Directions

1 Preheat oven to 375 degrees F.
2 Mix together 1 cup chicken broth, celery, and onion in a large saucepan and cook over medium heat until veggies are tender. Add diced turkey breast. Add peas, bread cubes, parsley flakes, poultry seasoning, and black pepper.
3 In a bowl, mix together the remaining 1 cup of chicken broth and cream of chicken soup. Add this to the other ingredients.
4 Spoon mixture into an 8-by-8-inch baking dish sprayed with butter-flavored cooking spray and bake for 45 to 50 minutes.
5 Remove from oven and let sit for 5 minutes before dividing and serving.

Dlife Turkey Recipe Link

Nutrition Facts
Serving Size: 2 cup
Amount Per Serving
Calories	111.2
Total Carbs	13.3 g
Dietary Fiber	2.8 g
Sugars	2.8 g
Total Fat	2.2 g
Saturated Fat	0.4 g
Unsaturated Fat	1.8 g
Potassium	540.9 mg
Protein	10 g
Sodium	484.9 mg
Dietary Exchanges 1/4 Fat, 1 Meat, 1 Starch, 1/2 Vegetable, 1 Very Lean Meat

6 Can Chicken Tortilla Soup

I can tell you This recipe rocks!!!!
I got the recipe from here I also had night vision turned on the whole time I was filming. That is why there is that green tint to it. The next recipe looks much better. Add one green bell pepper to it with about 1/3 a cup or less of cilantro and about 1/4 an onion and the soup is GOOD. Not just normal good but tail gaitin Sunday football good!

"Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!"

INGREDIENTS (Nutrition)
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

DIRECTIONS
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.