Sunday, January 17, 2010

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. 


Jenny said...

Renae, I am thrilled for all of you! What a fun and exciting time! Sending prayers and hugs your way as you enjoy this wonderful news!

Mardell said...

Hi Renae,
I'm so happy for you all, as well! Won't Emily be such a GREAT big sis? Oh my. And to think, you'll have a "back-to-school" baby. My big brother's b-day is Sept. 9th (& he hated having to return to school anywhere NEAR his special day. LOL) Looking forward to hearing updates. The soup sounds like a keeper. I'm going to copy it down. Thank you. God bless & take care, sweetie.

Carrie said...

This sounds GREAT!!!! Can't wait to try it! I even think my boys will eat it! Thanks for sharing!

Monica said...

Congratulations! That's so exciting! Emily will be such a great big sister! That was so cute that she thought the baby would be coming home from the doctor with you! ;)

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