D-Feast Friday | Pasta, Beans & Broccoli – Rienzi Gluten Free

This is a tasty and healthy meal. In addition to the recipe, what I want to share is this particular brand of pasta: Rienzi Gluten Free Pasta (yellow box). A college buddy of mine who eats gluten-free tipped me off to this. I had been using Dreamfields pasta, which tastes great and although is not as complicated to dose as regular pasta, still causes highs late in the night for which I need to extend a bolus. We were also using Tinkyada rice pasta, which is friendly to Caleb’s blood sugars and I think is great for our homemade macaroni and cheese dish, but the texture is not quite what I want when having something like pasta and meatballs. These are both still wonderful choices, but now we have another.

Rienzi’s gluten free pasta is made from corn and rice. The texture is a little firmer than just rice pasta and the flavor is better suited to what I consider the traditional pasta meals (with the good old Italian gravy). Caleb’s blood sugars respond well – just a regular bolus with no extension necessary and we all have a comfortable night. It was also well suited to this recipe, which is quick and easy and everyone in this house enjoys. In fact, I think I have all the ingredients on hand so I’ll make this tonight!

1 pound pasta

1 tablespoon vegetable oil

1 bunch broccoli florets cut into bite sized pieces

1 tablespoon minced garlic

2 cups chicken broth

1 can white beans of your choice – I use cannellini

1 teaspoon lemon juice – fresh or otherwise

1/2 cup grated Parmesan cheese

  • Cook pasta according to package directions.
  • Meanwhile, heat skillet with oil. All broccoli and garlic and cook attentively over medium heat until broccoli is bright green.
  • Add broth and cook until broccoli is crisp-tender.
  • Stir in beans and lemon juice.
  • Adjust any and all seasonings to your taste.
  • Drain pasta and combine with broccoli mixture in a big bowl. Sprinkle with cheese and serve.

#DFeast Friday | Lentil Soup

Lentil soup with a chunk of bread (white carbs optional ;))

Thank to everyone who has kept the DFeast alive! The list is up to 183 recipes. I’ve tried several of them, mostly with success, and am happy to have a few new meals in the arsenal. I have several more on my list I still want to try!

Here’s one that was specifically requested by Leighann. It’s my mom’s stovetop recipe that my sister converted to a crockpot version. Instructions for both are below.

Lentils are all the way on “that” side of the glycemic index – way, way, way over there. They are amazing on Caleb’s blood sugars – smooth sailing all the way.  I weigh his portion on the Salter scale, but a rough estimate is that this recipe makes 8 large servings at 40 gams of carbs per serving. Or about 1 cup is 25 grams of carbs. I usually back some carbs out to be safe because of the low glycemity, but no extended bolus has ever been needed.

Lentil Soup

1 pound dry lentils

1/2 c chopped onion

1/2 c chopped celery

1/2 c chopped carrots

1 clove minced garlic

3 T snipped parsley (optional)

Salt to taste

Pepper to taste

1 15 oz can tomato sauce

2 T vinegar

Stove top:

Rinse lentils. Drain and place in large pot. Add 8 cups water and remaining ingredients EXCEPT vinegar. Cover and simmer 1 1/2 hours. Add vinegar and simmer 30 more minutes.

Crock Pot:

As above, but cook on low for 8 to 9 hours. Add vinegar in last hour.

Either version:

Add meat of choice with vinegar if you so choose.

From "Type 1 Diabetes" by Ragnar Hanas, MD, PHD

#DFeast | Chicken Pot Pie

Heavy on the peas this time

Easy. Homemade. Everyone loves it.

What else is there to say?

This is another flexible recipe. The ingredients can be tailored to your taste.

Chicken Pot Pie

Makes 2 Pies

Preheat oven to 350º

7 T butter

7 T flour

2 c chicken broth

1 c milk

1/2 t worcestershire sauce

2 lbs. cubed, cooked chicken

1 lb frozen veggies of your choice, preferably thawed

2 pie crusts, thawed

Melt butter in low heat in a large saucepan

Stir in flour and pinch of salt and pepper

Stir in worcestershire sauce, milk and broth. I find I need to add the milk and the broth a little at a time, maybe a cup at a time to allow the sauce to thicken properly

Cook until thickened, stirring often if not constantly

Add chicken and thawed veggies

Distribute amongst 2 pie plates

Trick from my mom to keep the edges from over browning

Top with crusts

Bake for 45 min to an hour until crust is golden brown.  If you use the tin foil wrap shown (I take a piece of foil and fold in quarters and cut out a “pie piece” so that when it opens there’s a circle in the middle) remove the foil in the last 15 minutes to properly brown the edges.

About 45 carbs per 1/4 of a pie, depending on the crust you use.

Sometimes I add potatoes too. Just adjust the carb count accordingly.

#DFeast Friday | Ninja Wieners

Prepped and ready to be cooked

I trust you’ve heard of Ninja Burgers, right?  If not, check this picture out (at the very end).

Well here we have Ninja Wieners!!

Yes, that’s right, Ninja Wieners.

I got approval for the title of this recipe from Ninjabetic himself.  If Oscar Mayer can have wieners, then so can the Ninja!

We make these often for parties and they are always gobbled up.  Although they are good, they aren’t exactly good for you.

So let’s get to it, shall we?

Ninja Wieners – Slow cooker

2 cups packed brown sugar

1 teaspoon ground mustard

1/2 teaspoon garlic powder

1 tablespoon chili powder

2 packages (1 pound each) hot dogs, cut crosswise in half

20 slices, of what else? BACON (thus the Ninjaness) cut crosswise in half

First layer before sugar mixture

1. Mix brown sugar, mustard, garlic powder and chili powder in small bowl.

2. Wrap each hot dog half with half a slice of bacon; secure with toothpick.  Arrange a layer of roll-ups in bottom of 4 quart slow cooker. Sprinkle one -third of the sugar mixture on top. Repeat layering roll-ups and sugar mixture two more times.

3. Cover and cook on high heat setting for about 4 hours, gently stirring twice, until bacon is crisp. Turn to low heat setting to serve.  Roll-ups will hold on low for up to 2 hours.

As far as carbs, it’s only a few each.


#DFeast Photomontage 2 | Fruit Kebobs

The DFeast list continues to grow and I cannot keep up with all the recipes I want to try!  I did manage to squeeze in a few since last time. Here they are in order of preparation:

Kale chips (no picture, sorry)

I clearly did something wrong because Jaimie, Kay, Scott and of course Reyna rave about these things.  They did not appeal to the crew here, not even Colin.  I’m going to try it again though because I think it’s all user error.


I couldn’t leave a nice low carb recipe alone, I added thinly sliced potatoes.  Colin and I loved it. The rest tolerated it.

In the pan starting to cook.
Prepared and ready to serve.

Orange Chicken

Loved it! Bennet is the man. I have to dial down the spice for the kids a little, but otherwise it was great and easy. The sauce is the boss.

Poaching in OJ

On the platter.

Served with salad and rice.

Caesar Steak

Loved it! Bennet is the man. Yes this is exactly what you just read above.  And again, the sauce is most definitely the boss!

We made it for Lila’s birthday party and I didn’t get a picture until after we starting serving!  It received rave reviews.

Almost gone - HUGE hit!

Speaking of Lila’s birthday…

Happy birthday Lila! (Click on the picture for party insanity)

She had a couple of specific menu requests for her birthday.  One was quesadillas. They vanished in an instant they were so yummy.  Another was fruit kebobs which Grandma Grace was gracious enough to prepare.  These were so beautiful and fun and of course D-licious!  The picture is an adequate recipe, right?

Fruit kebobs by specific request from Lila
Notice the pin on her shirt right above her name?

Thanks for keeping the DFeast going!  I so look forward to Fridays now – more than usual!

#DFeast Friday | Chicken Pottage

Ready to serve

This is easy.

This is fast.

I always have the ingredients on hand.

Everyone enjoys it.

It’s made from good stuff.

When I have nothing planned and need to pull dinner together in a hurry, this is what I usually make.

This is another Rachel Ray adapted recipe. She calls it Poached Chicken and Vegetables.

In this house, we call it Chicken Pottage, and I have no clue where that name originated.

Warning: ingredients listed without precise measurements.  Use your judgment.  It’s a forgiving recipe.

Chicken Pottage

Everything prepped and ready to be cooked

4 large skinless boneless chicken breasts

5 large carrots

1 or 2 celery ribs

1 onion


Bay leaves

4 – 6 cups of chicken stock


6 cups rice prepared as directed.

Salt and pepper to taste

  • Prepare veggies by peeling and cutting into nice big chunks – because the pieces are so big, this takes almost no time.
  • Pour 2 to 4 cups of water to a large pan or pot.  Add 4 – 6 cups of chicken stock. Season chicken breasts with salt and pepper and place in stock/water. Total liquid about 6 to 8 cups (you really only need enough to make sure everything is cooked through).
  • Add your carrots, celery and onion – even throw in some potatoes if you want.
  • Sprinkle in thyme (either fresh or dried).
  • Add 2 bay leaves.
  • Cover, bring to a boil on high heat.  Reduce to a simmer for 15 minutes or so.
  • While that’s simmering, prepare rice.
  • When veggies have softened and chicken is cooked through, remove chicken and cut into bite sized pieces. Return to pot.
  • Remove bay leaves and sprig of thyme if you used fresh.
  • Done.
  • Serve over rice in bowls, making sure to add a little bit of everything including the broth.

Carb-wise, I count the rice and a little for the carrots and that’s it.

It’s like a super easy, super chunky chicken soup with rice.

If you look at Rachel Ray’s recipe, there are lots of comments with many ideas from people who have made it and adapted it their own way. Add your own flair and make it yours!

D-Feast Review | Photomontage

What a fabulous response to the first D-Feast Friday!

Thank you for writing about your great meal and snack ideas.  It’s not over.  Any Friday (or any day you feel so moved – no one’s keeping track) please feel welcome to post your recipes to the list (click the DFeast icon on the right).

Next week I will be posting my goto meal when I have nothing planned and little time to pull things together – Chicken Pottage.  It’s easy, healthy and tasty.

This week I’m doing a review.  We tried four different D-Feasts.  They were all extremely well received and we will continue to make them. If I had to rate them, I’d say “Highly Recommended” for all.  Click on each picture to be linked directly to its recipe.  Yummorama!

from Windy's D-Friendly Snack List - Cucumber & Cream Cheese Sandwiches - so simple and so yummy

Caleb and Colin give 'em two thumbs up!

Katie’s Veggie Salad (no lettuce) – Colin’s version without dressing
Katie's Veggie Salad again - my portion with feta, dressing and black pepper. It tastes good and I feel good eating something so healthy.

Bennet's White Chili Simmering in the pot

We chose to serve it over brown rice and topped with tortilla chips (chips not shown)
Do you see the string of cheese?
He scraped the bowl clean and asked for more

And how could we resist…

A fresh, tossed salad served with...
...the soon to be renowned Ninja Burger! It was scrumptious - 5 thumbs up!

D-Feast Friday | Veggie Quiche by Missy

Stock photo of veggie quiche - not specific to this recipe

Another one from Missy.  Thanks for the great ideas!

Veggie Quiches To Go

1 package (10 ounces) frozen chopped spinach
3/4 cup liquid egg substitute
3/4 cup shredded reduced-fat cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot-pepper sauce (optional)

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced fat cheeses may be used.

D-Feast Friday | Broc Choy by Missy

Boc Choy

Thank you my friend, Missy, for adding to the D-Feast!


1 pound bok choy, about 1 medium bunch
1 pound broccoli, about 1 large bunch
1/2 cup water
2 tablespoons oil
1 clove garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce

Cut the stalks off the bok choy and cut into 1-inch pieces. Coarsely chop the leaves. Peel the broccoli stalks and cut into 1/4-inch pieces. Cut the broccoli florets into bite-size pieces.
In a large skillet or wok, bring 1/2 cup water to a boil. Add the bok choy stalks and the broccoli stalks and florets. Cover and simmer on medium-low heat until the broccoli is bright green, 5 minutes. Uncover; cook on high heat until the water evaporates, 2-4 minutes. Take the wok off the heat and add the bok choy leaves, oil and garlic. Put the wok back on the heat; cook, stirring often for 2 minutes or until the broccoli is tender-crisp. Add the ginger and soy sauce and toss well.
Makes 6 servings

Broccoli Craisin Salad – Bacon Alert | D-Feast Friday

I got this recipe from a friend with very gross estimations so there’s a lot of eyeballing in this one.  It’s a very forgiving recipe so feel free to tailor to your tastes. My mom loves this salad and asks me to make it for Memorial Day or the fourth of July or Labor Day each year.

Typically it’s made with raisins, but this year I substituted Craisins.  If you use Splenda instead of sugar, the biggest carb item is the raisins/Craisins.

So in addition to the DOC, this one is for everyone who has tasted it and asked for the recipe. I’m finally writing it down.

Broccoli Craisin/Raisin Salad

  • 2 bunches of broccolli or 1 bunch broccoli and 1 bunch cauliflower – heads cut to bite size pieces
  • 1 lb of cooked BACON, chopped – doesn’t have to be super crisp, but should be on the crispier side (see picture below)
  • 1 cup (or more or less depending on your preference) raisins or in this case Craisins – leave them out entirely if you really want to go low carb
  • 1 cup sugar or Splenda
  • splash, maybe 2 tablespoons of vinegar
  • 1 cup mayo – pick your version

Combine the broccoli/cauliflower, bacon and raisins or Craisins.

In a separate bowl combine the sugar, vinegar and mayo.  Pour over broccoli combo.

Mix to coat.

Chop the bacon to the size of your liking. Don't undercook.

I promise – it gets rave reviews.

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