Archive for the ‘Comfort Food’ Category

The Corn Chowder turned out pretty good.  I know that if I make it again, the kids would prefer it if I left out the red bell peppers and diced the onions smaller.  Still, I ate it for lunch the next day!

Here is the link to the original Corn Chowder recipe from TasteOfHome.com

And mine:


  • 6 potatoes, peeled and diced
  • Water
  • 1 can (16 ounces) whole kernel corn, drained
  • 1 quart milk
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 thick slices of ham, grilled and diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme


  1. Put peeled, diced potatoes in pot of water and boil until soft
  2. Drain, put potatoes back into pot
  3. Add remaining ingredients
  4. Bring to a boil
  5. Reduce heat and simmer for 15 minutes or until the onion is soft

Total Carbs per Serving (60):

  • Corn Chowder (52)
  • Green Salad with Ranch Dressing (1)
  • 1/2 cup 2% milk (7)

You may want to leave of the 1/2 cup of milk with the meal since there is already a quart in the chowder.  I would substitute half an apple, or maybe peanut butter on celery.


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Tonight we are having Mama’s Amazing Ziti from MealMakeOverMoms.com

Total carbs per serving:  52


  • 1 pound lean ground beef (90% lean or higher)
  • 2 large carrots, shredded (about 2 cups)
  • Two 10 3/4-ounce cans 30%-less-sodium tomato soup
  • 2 cans water
  • 8 ounces dried whole wheat blend ziti (about 2 1/2 cups)
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup preshredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  1. Place a large saucepan or Dutch oven over medium-high heat. Add the beef and carrots and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
  2. Add the tomato soup, water, ziti, basil, garlic powder, and onion powder and stir until well blended. Bring the liquid to a boil, reduce the heat and cook, covered, at a low boil, until the ziti is tender, about 25 minutes. Stir occasionally.
  3. Stir in the mozzarella cheese and serve in individual bowls and sprinkle with Parmesan cheese.

I was a little strapped for time tonight, so instead of making the sauce as I should have, I grabbed a jar of meat flavored pasta sauce.  Not as good, but it got dinner on the table!

I also popped in a 350 degree oven to brown it up a bit since I really don’t know how to eat un-baked ziti 😀

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This recipe is from a Menu Plan that I snagged at OrgJunkie.com.  You can find the recipe here.  As always, net carb counts per serving are in ( ).  This recipe serves 4.


  • 1/4 cup mayonnaise (0)
  • 1/4 cup Dijon or whole grain mustard (7)
  • 2 teaspoons Worcestershire sauce (1)
  • 3/4 cup dry breadcrumbs (16)
  • 2 Tbsp finely chopped chives or green onion greens (0)
  • Salt (0)
  • 6 large chicken drumsticks, about 1 1/3 lbs (0)
  • Olive oil (0)

24 Net Carbs Per Serving


1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

To obtain Devyn’s dinner goal of 60 carbs, she will also have:

  • 1 cup of 2% milk (14)
  • 1/2 cup steamed green beans (12)
  • 1/4 cup brown rice (11)

Total carbs for meal:  61

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The base recipe for this can be found at All Recipes, but is not as diabetic friendly and has a spongy consistency.  With my recipe, I’ve substituted whole wheat pasta shells and added more half-and-half to make it creamier.  My version feeds 4-6 people and net carb counts per serving are in ( ).  Please don’t ask about the fat content – I don’t want to know!

  • 1 Tbsp Vegetable Oil (0)
  • 1 (13.25 oz.) package Whole Grain Medium Shells pasta (35)
  • 9 Tbsp butter (0)
  • 1/2 cup shredded Muenster Cheese (0)
  • 1/2 cup shredded Cheddar Cheese (0)
  • 1/2 cup shredded Sharp Cheddar Cheese (0)
  • 1/2 cup hredded Monterey Jack Cheese (0)
  • 2 cups Half-and-Half (4)
  • 8 oz. cubed Velveeta Cheese (0)
  • 2 Eggs, beaten (1.2)
  • 1/4 tsp Salt (0)
  • 1/8 tsp ground Black Pepper (0)

Total Carbs: 40.2


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
  2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
  3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

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