This year, being snowed in seems cozy. We have plenty of food and this time of year gives me a chance to experiement in the kitchen. This is just my thing!!
Later this afternoon, after my dinner insulin and dinner, Emily and I are going to walk up the hill to the cheese house, and do at least an hour or so of work. I need to cut up some cheese for the farm market this Saturday. I'm being optimistic and counting on making it this week. If I don't, my customers may be out to get me! I've been getting calls and emails. I want to get the brine tanks scrubbed and ready for brine in another 3-4 weeks. It should be set up a good week or so before you need it for cheese. This gives the PH and acidity time to settle and develop. Want to get the sales room organized. My in-laws brought some supplies to us right before Christmas, and I have to find some room for it all. I've even got some dark green wax now, want to use it on our Hill Folk Jersey this coming year, possibly. Depending on how much we have. Hate to have to order more just yet. That stuff is not cheap.
I put together a yummy lunch. It came from the cookbook "Taste of Home Diabetic Cookbook 2004". I received this book from my friend Laurie! Many many thanks to her!!
2 Tbsp. olive oil (you can use any oil, I chose olive)
6 boneless, skinless chicken breast halves, cut into 1 inch pieces
1 clove garlic
3 cups broccoli flowerets
2 cups sliced fresh mushrooms
1 fresh tomato, chopped
1 pkg. (8 oz.) spaghetti or linguine, cooked and well drained (I used the Dreamfields pasta)
3/4 cup grated Parmesean
1 tbsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup evaporated skimmed milk
Heat oil in large skillet on medium-high heat. Add chicken and garlic. Cook and stir 5 minutes, or until chicken is no longer pink in center. Remove to serving plate.
Add broccoli, mushrooms and tomato to skillet. Cook and stir for 3-5 minutes or until broccoli is crisp-tender. Return chicken to skillet and heat through.
Transfer mixture to large serving bowl. Add spaghetti, Parmesean, basil, salt and peper. Toss to mix. Add milk. Mix lightly. Serve immediately on spinach covered plates if desired. Makes 6 servings.
1 1/3 cup= 1 serving
Fat: 10 g.
Protein: 40 g.
Carb.: 37 g.
Fiber: 3 g.
Cholesterol: 75 mg.
Sodium: 507 mg.
After waiting 2 hours after eating a serving of this, which by the way filled me up and I was not hungry, my glucose was just below my target, which is wonderful!! My target after meals is 126, today I was 122. One month ago I was sadly around 240. Woohoo!!
I now have Applesauce Oatmeal Bread mixing in the bread machine on the dough cycle. Will bake it in the oven with my own bread pan, since I'm not crazy about how a bread machine bakes, but loves that it mixes. This bread is something I can have as a snack, or with our dinner, but just one slice! ;-)
Now I'm off to finish cleaning the crafting room, so I can actually have room to do a few crafts and scrapbooking once in awhile. With Valentine's Day coming up, I have a few things I would like to make!