Natural Diabetics » pasta http://www.naturaldiabetics.com Natural Remedies for Diabetes Mon, 08 Feb 2010 18:53:21 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Cheese Ravioli http://www.naturaldiabetics.com/cheese-ravioli/ http://www.naturaldiabetics.com/cheese-ravioli/#comments Mon, 31 Aug 2009 19:46:15 +0000 Laura Wheeler http://natural.infotrustllc.com/?p=317
  • Egg pasta dough
  • 2 cups ricotta or cottage cheese
  • 1 egg
  • 1/4 cup parmesan cheese
  • 1 tsp dried parsley
    •  You can make this from almost any egg pasta dough. Hard White Wheat Flour (Prairie Gold), is the best whole wheat flour for it (light tasting, yet healthy). The trick to enjoying the delicate flavor of cheese ravioli it to use just a little sauce over them. Too much sauce will overpower the cheese flavor and won’t taste as good.

    • Egg pasta dough
    • 2 cups ricotta or cottage cheese
    • 1 egg
    • 1/4 cup parmesan cheese
    • 1 tsp dried parsley
    Roll out dough. Mix other ingredients together, fill ravioli with a small amount of filling. Drop by batch into boiling water, boil for 3 minutes (if they burst, it was just a little too long!). Remove immediately from heat and drain. Calculate carbs from the flour in the pasta dough, divided by the number of servings.
    ]]>     http://www.naturaldiabetics.com/cheese-ravioli/feed/ 1     Chicken Veggie Alfredo http://www.naturaldiabetics.com/chicken-veggie-alfredo/ http://www.naturaldiabetics.com/chicken-veggie-alfredo/#comments Mon, 31 Aug 2009 19:24:10 +0000 Laura Wheeler http://natural.infotrustllc.com/?p=319 A restaurant quality dinner, suitable for company, yet inexpensive to make.

    • 2 TBSP margarine
    • 3 cups milk
    • 3 TBSP whole wheat flour
    • Pepper to taste
    • 1/2 cup parmesan cheese
    • 1/2 tsp salt (or more to taste)
    • 1 lb California Style frozen vegetables (cauliflower, broccoli, and carrots)
    • Cooked, diced chicken (use pre-cooked, or canned), about 1 cup

    Heat vegetables just to a boil, then remove from heat and drain. In a separate pot (while veggies are heating), start sauce. Melt margarine in pot on stove, then remove from heat. Add flour, stir till blended. Gradually add milk, blending well. Return to heat, and stir constantly until sauce is thickened and bubbly – it will not be extremely thick. Add pepper and parmesan cheese. Stir till blended. Add veggies and chicken. Serve over hot whole wheat noodles. Makes enough sauce for about 1/2 lb (dry weight) noodles.

    To further reduce fat, you may use Molly McButter instead of margarine, but you will need to blend flour with a small amount of cold milk, then gradually add more milk to keep from lumping. Add Molly with the pepper.

    This sauce does have some carbohydrate due to the milk and flour, but it is about 1/2 exchange per 1 cup of sauce with veggies and meat in it.

    Serve over whole wheat fettucini or spaghetti noodles.

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