#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.

Enjoy!

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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.

Dreamfields Pasta | D-Feast Friday

Dreamfields Pasta

This is not a recipe, but a tip.

Pasta.  It’s a bit of a curse word to some.

Caleb loves pasta.  Pasta does not love Caleb’s blood sugar.  Regular pasta is tough.  We’ve tried some of the whole wheats – still tough.  Dreamfields – not so tough.

The box says “5g digestible carbs per serving”.  We ignore that when it comes to dosing.  For Caleb, we weigh his pasta on the Salter scale as regular pasta.  I back off about 15% of that to bolus him up front.  This may sound a little crazy, but 4.5 hours after he eats, I give him a an extended bolus of .45 units over the next 5 hours.  That’s about 30% of his basal rate at that time although I have no idea if it correlates to his basal insulin.  What I do know is that if I don’t add this seemingly minute amount of insulin, I’m dealing with hours of non-correcting 300s in the middle of the night.

I’ve heard other people back off a little at the initial bolus and do nothing later and BGs are hunky dory.

I’ve also heard people just bolus like regular pasta and that’s it.  Easy peasy.

So, as so many things with D, everyone is different.  If you love pasta but the thought of what it does to your BGs makes you cringe, Dreamfields may be worth a little trial and error.

Special Fried Rice | D-Feast Friday

This is the recipe that spurred Elizabeth’s idea of D-Feast Friday!

If rice does not agree with your BGs, move along.  There’s nothing to see here.

If brown rice works well for you, use that in this recipe.  I used long grain white rice.  Rice is not an issue for Caleb’s BGs.  So many other things are, but not rice.  We eat it freely.

The reason I tweeted this as “bg friendly” even though rice is often anything but, is because of the classic issues that restaurant prepared Chinese food is known to wreak on blood sugars.  Chinese food is something we’ve incorporated into our routine, but it took much trial and error to figure out a bolus combination that worked (similar to pizza, Caleb needs extra insulin for 8 hours after he eats it).

So although rice may not sound bg kind, this recipe is a nice substitute for the restaurant version without the need for a special bolus combination.  It’s not an exact replica, but it’s got the spirit of Chinese fried rice, it’s made from lovely fresh ingredients and I think it’s yummy.

It starts with Rachel Ray’s recipe, but I’ve tailored it a bit to increase just about everything but the rice.  Feel free to add/replace whatever vegetables are to your liking.  I vary it based upon what I have on hand.  But to me, the most important ingredient is lots and lots of diced, fresh ginger.

Special Fried Rice

Serves a family of five

I estimate the carbs at about 12 grams per 1/3 cup or 36 per cup.

Use whatever veggies you prefer. This is what I had on hand. The ginger, however, is a MUST!!

  • 6 cups prepared and chilled white rice (replace with brown if you prefer)
  • 6 T oil
  • 4 eggs
  • 4 cloves chopped garlic
  • 4 inches (or more) fresh ginger root, minced (this is what makes the recipe IMO)
  • 1 cup or more chopped/diced carrots
  • 1 bell pepper or more, color of your choice, chopped/diced
  • 1 cup chopped broccoli or whatever other vegetable you choose
  • scallions galore thinly sliced
  • 1 c frozen peas
  • Optional – diced, cooked meat of your choice (great opportunity to use up some leftovers)
  • 1/3 to 1/2 cup of soy sauce

Heat LARGE wok or skillet.  Add dollop of oil.

Add eggs and scramble.  Set aside.

Add another good dollop of oil to the pan.  Add garlic and ginger and saute briefly.

Add all the veggies (except peas) and cook until tender.

Add meat if you are including it and heat through.

Add rice and incorporate.

Add egg and peas and incorporate and heat through.

Finally, add soy sauce to your likely using 1/3 t0 1/2 cup as a gauge.  You may want to start with less and taste and add more if desired.

Ready to serve – enjoy!

Also great as a side dish.  Just half the recipe.

Various serving sizes for various appetites.