Update & Recipe

Such a busy week this past week has been!  Two days were spent going to the doctors office in Marietta.  And yesterday was the farmer's market in Marietta.  I spend a lot of time in that town! 

The doctors appointment confirmed that I am pregnant, due around September 4.  Ultrasound is scheduled for this coming Thursday to see the heartbeat. 

I am meeting with a diabetic counselor, and she is Fantastic!!!  So good at explaining what I need to do, wrote out what I need to get out of each meal and snacks.  She started me on insulin right away, and I'm very happy to say it isn't all that bad!  I have to give myself a shot 2 times a day, right before breakfast and before dinner.  I check my sugar 4 times a day.  This will give her an idea of how well I am doing with the amount of insulin I need to take, if it will need adjusted. 

Emily is so excited!  She's been telling everyone that she sees that she will be a big sister.  Poor little thing, she thought that when we went to the doctors on Wednesday, we would be getting the baby that day!  Wish it could be that easy! 

I received my newest issue of Taste of Home Healthy Cooking.  It is a really great magazine!  What I like best is that it includes the nutritional breakdown of each recipe, so I can see just what I can have and how much.  I made a soup recipe that very night that the magazine came.

Lasagna Soup

1 lb. ground beef, lean

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14.5 oz. each)reduced sodium beef broth

2 cans (14.5 oz. each)diced tomatoes

1 can (8 oz.) tomato sauce

1 cup corn

1/4 cup tomato paste

2 tsp. Italian seasoning

1/4 tsp. pepper

2 1/2 c. uncooked spiral pasta ( I found some that was recommended for diabetics)

1/2 cup shredded Parmesean cheese

In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until

meat is no longer pink; drain.

Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper.

Bring to a boil.  Stir in pasta.  Return to a boil.  Reduce heat; cover and simmer for 10-12 minutes

or until pasta is tender.  Sprinkle with cheese.

Nutrition facts: 1-1/3 cup equals 280 calories, 7 gr. fat, 41 mg. cholesterol, 572 mg. sodium, 35 gr. carb.

4 gr. fiber, 20 gr. protein.