Help! I have house guests (my in-laws) coming to stay for a week. I need inspiration,

dawn_mo

dawn_mo

Well-known member
some menu ideas and recipes. My sister-in-law is diabetic so most refined grains are out, at least, definitely rice is.

We are in frugal mode at the moment, so eating out is not desirable. I have a fairly well-stocked pantry and freezer. Most nights there will be 4 adults and a child, but many nights will be 6 adults and 5 children. Thanks for your help! Dawn

 
rvb's suggestion of whole wheat pasta is excellent...

and there are so many pasta dishes you can do. I love shrimp, bay scallops, scallions and mushrooms sauteed in olive oil and garlic. Add half 'n half, parmesan, LOTS of lemon zest, and fresh parsley. Maybe some artichoke hearts. Or any number of tomato sauces. Chicken salads would be good (lots of Asian chicken salad recipes on this forum lately). Grilled vegetables with meat entrees. Big main dish green salads that can have any number of meats added...tuna, steak, chicken, etc. You need very little meat on these so they're economical. How about beef/vegetable stew? Check on the web for "diabetic recipes". But you can't go wrong with just plain good grilled meat, lots of vegetables and fun salads. Throw in some things the kids would like, such as french fries, baked potatoes, etc. You don't have to limit your menus the whole time to just diabetic-friendly items.

 
Dawn, how about "Lemon Lentil Soup"? It's made with red lentils which are low in glycemic index

It's not expensive to make and freezes well.
I've posted it at Gail's and then brought it over here to Post 1983.4.1

As I mention in my notes, I've never used the whole amount of broth as I like it stew-ish.

Don't salt until it's all done. I add just a bit of lemon and then serve individual bowls with lemon slices and cilantro.

Great with crusty whole wheat bread or WW naan. Oh, crisp flat bread made from WW lavosh would work too.

I'd check out quinoa also...it's makes a lovely pilaf.

And how about lots of stir-fried veggies over WW rice?

Well, I'm off to the library...see ya'll later.

 
Wow Dawn- you have a real catering job to do here...

Cooking for that many for a week- and some of them kids- is a big challenge.

One way you might handle it is to plan on grilling a lot so you can have a selection of meats (hot dogs or chicken for kids, pork, chicken, beef for adults) and make two sides a night and maybe add a salad. I'll post some possible ideas below.

Can a diabetic person eat corn tortillas? I have never cooked for a diabetic so I don't know but if so, how about either taco night or a giant enchilada casserole? I have a good recipe I can post if it is helpful. I made one the other day for 12 hungry construction guys and they snarfed it down. I know kids would like it too.

Why not roast a turkey? Always a winner. Pot roast, meat loaf, build-your-own-burger night, Make it fun. Also, something we love doing here is to have a giant salad, grill veggies to put on it, grill pieces of fish or chicken and put on top so it is an 'all in one' dinner salad.

Here are some ideas for side dishes- I hope there is something you can use:

WILD RICE PILAF (serves 6)
1 C dry wild rice, rinsed
2 T butter
2 T oil
3 C good chicken broth
1 chopped onion
3 garlic cloves, chopped
1/2 green pepper, chopped
8 oz. mushrooms, quartered
1 T thyme
1 tsp pepper
1 T oregano
1 T basil
Heat oil and butter. "Brown" rice at medium-high temperature for 5 minutes. Add broth, onion, garlic, thyme, and pepper. Cover and cook over medium-low heat for 20-25 minutes. Add green pepper and mushrooms. Cover and cook another 10 minutes. Add oregano and basil. Correct seasoning.

CATHY’S VEGGIE LAYERS
(serves 8-10)

In a 9x13 or 10x14 pan, layer ANY combination of sliced veggies (I use four or five): cabbage, potatoes, onions, green peppers, carrots, corn , beans, tomatoes, broccoli, cauliflower, zucchini, WHATEVER!
1 stick (1/4 lb) butter
8T flour
2 - 3 cups of milk
1 can cream of potato soup (or mushroom or celery)
1/2 C pepper jack cheese, grated
1/2 C American or cheddar cheese, grated
2 eggs
1 tsp thyme
1/2 tsp salt
1 tsp pepper
1/3 C parmesan cheese
Melt butter and add flour. Whisk and cook a few minutes. Add enough milk to make a medium-thick sauce. Add soup and cheeses, except parmesan. Cool down a bit and whisk in eggs, thyme, salt, and pepper.
Pour over veggies. Top with parmesan cheese
Bake for an hour and a half at 325°.

SAM’S POTATOES
(serves smileys/bigeyes.gif
1 medium package Ore-Ida Hash Browns, thawed
1 cup onion, chopped
1 cup green pepper, chopped
1 cup grated cheese
1 cup sour cream
1 can cream of potato soup
1 can cream of celery soup
1 tsp each: pepper, parsley, paprika
1/3 C parmesan cheese

In a 9x13 or 10x14 pan, place potatoes. Layer onion and green pepper over top. Sprinkle with grated cheese. Mix sour cream and soups together; add herbs, and pour over all. Top with parmesan.
Bake uncovered at 300° for 1-1/2 to 2 hours.

TWICE-BAKED POTATOES
serves 4

4 medium large Russet potatoes
Prick potatoes and bake until done -- about one hour at 400°, OR microwave until done. While they bake, mix these ingredients in a large bowl:
2 eggs
1 cup mixed grated cheeses (American, Jack, Pepper Jack, Cheddar -- pick some)
1 tsp salt
1 tsp pepper
1 tsp paprika
1 T garlic powder
1 tsp thyme
1/2 C sour cream
4 T butter
1 small onion, minced
1/4 C Parmesan cheese
Cut "lid" on potatoes -- peel off top and scoop out potatoes into the bowl with the egg mixture. Mash completely and mix until butter and cheese melt. Stuff potato skins and sprinkle Parmesan on top. Bake, uncovered, for 20 minutes at 350°.

 
Big tossed salad, sugar free jello salad or dessert

A few ideas:

Lots of lettuce, raw cauliflower, a few sunflower seeds, sprinkle of grated Parmesan cheese and some vinegar and oil. Your SIL can have a lot of this to help fill her up.

Sugar free jello to make dessert with some no sugar added fruit.

Sugar free pudding mix with no sugar added canned fruit.

 
Thanks everyone...

I have been under a lot of stress the last few days, (a family member's health) and I just needed this helpful prod from you all. My husband is diabetic, so I do know how to cook for diabetics, but my SIL is on insulin, where my husband controls his with diet and meds. Thanks for all the ideas. I am going to make the Asian Chicken Salad for dinner tonight. And also Lettuce Wraps for another dinner. Grilling is great, and the weather is nice. I like to have people play croquet while I grill, it's fun to watch, and keeps everyone out of my kitchen (smile). The whole wheat pasta ideas are great, as well as the sugar free desserts. I will make up a batch of lentil soup, and I have a pantry fully stocked with all kinds of whole grains. I just needed to take a deep breath and get headed in the right direction. Thanks all, you are great!

 
I am sure they will have a wonderful time! I love the croquet idea! Have fun, and I hope your

family members health improves so they can enjoy the wonderful weather!!

Regards,
Barb

 
Basically a low carb diet I think. Maybe the family member can give you

a list of "legal" things for her.

 
Suggestion: Gently suggest that MIL may like to prepare her favorite food to share with everyone...

it would be good for everyone...kids included, ease up the daily food grind for you, and let her share her own culinary experiences with being insulin-dependent.

 
no suggestions, but everytime I read the title of your post. . .

I have been reading my way throught some Kinky Friedman mystery novels, and everytime I read the word "houseguests" I think of what he calls them--
"housepests", as "I was his housepest for a week."

Makes me laugh!

 
Rec: Zesty Chicken Marinade

Zesty Chicken Marinade


4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper



Yield: Makes about 1/2 cup (enough for 4 chicken breast halves)


Mix together and rub over chicken breasts. Marinate for 24 hours in fridge and then grill. Serve with lettuce and tomato on a pita. Easy and yummy!


Southern Living, AUGUST 2003

 
Thanks again everyone, really, you are all so great to help out.

I have discovered that my SIL hasn't a clue as to what she is doing with her diet. She ate a piece of the kids pizza, and ended up giving herself a shot because of it. She gives herself shots, with no rhyme or reason, as best as I can tell. She ended up having low blood sugar and had to drink some orange soda to get her blood sugar up. I am really worried about her. She eats whatever she wants to, and then just takes a shot (she has one of those insulin pens). I have decided to try and educate her while she is her, by making delicious low carb, low glycemic index foods and meals. I do have my work cut out for me, but I would like her to be around for awhile. Thanks again everyone, and you might be seeing me here whining in a couple days. I apologize in advance. (smile)

 
No, I have never read the series. I usually don't read mysteries, but. . .

I tried Friedman's and it was "perverse" enough to tickle my fancy.

Are the "Stephanie Plum"s like Friedmans?

 
haven't read him (I'm assuming it's a him?). The Plum series,

of which there are now 11 or 12, is about an out-of-work woman who blackmails her sleazeball cousin Vinnie into giving her a job at his bailbond's business.

The storyline is set in Trenton and perhaps because I lived a mile or so away from "the burg" for 2 years, I appreciate the reality of the local color and humor. Certainly there were plenty of bailbond offices around.

The first few books are outright hilarious in my opinion. Evanovich was originally a romance writer, but always wanted to involve her heroines in trouble, so this new storyline solved that problem. The Plum series has become such a best seller that her publishers are revamping the old romance stories with "fresh Stephanie-ish" wittisms.

I haven't enjoyed the last few as much, but would still highly recommend the first couple. The characters continue from book to book, so you need to read the series in order.

In fact, the first 4 or five are good, but try one first and see if you like the characters. Here's a tidbit from the first: "One for the Money" by Janet Evanovich, published by Scribner.

"I rolled out of bed on a sigh and shuffled into the bathroom. When I was done in the bathroom, I shuffled into the kitchen and stood in front of the refrigerator, hoping the refrigerator fairies had visited during the night. I opened the door and stared at the empty shelves, noting that the food hadn't magically cloned itself from the smudges in the butter keeper and the shriveled flotsam at the bottom of the crisper. Half a jar of mayo, a bottle of beer, whole-wheat bread covered with blue mold, a head of iceberg lettuce, shrink-wrapped in brown slime and plastic, and a box of hamster nuggets stood between me and starvation. I wondered if nine in the morning was too early to drink beer. Of course in Moscow it would be four in the afternoon. Good enough."

Another recommendation: "Crocodile on the Sandbank" the first in the Amelia Peabody 15-book series. Again, I love the first book best...It only has a few characters and witty character vocalization.

That's all for now. I'll check out Kinky.

 
REC: Lentil Salad with Lemon and Garlic. An easy side with grilled meats or fish.

Lentil Salad (This is my own version of Julia Child's)

1-1/2 cups brown or green lentils
Lemon-Garlic dressing (below)
A big handful each of chopped red onion and chopped parsley
Salt and pepper
Red bell pepper strips for garnish (or, even better, make a roasted red pepper salad to serve alongside)

To cook lentils so they stay whole:

Soak lentils for a few hours in water to cover. Add a little salt and bring to just below the simmer. Skim any foam that rises and cook, without boiling, until they are tender when you bite into one. Start tasting at about 15 minutes. Drain and toss with dressing while still warm, (or let them cool in their liquid, refrigerate and reheat before proceeding)

Toss with enough dressing to coat well and fold in the onions and parsley. Season with salt and pepper Serve warm or cold, garnished with bell pepper.

For a main course: Garnish with hard boiled eggs, olives, and anchovies. Serve with crudites, cheese and good bread.

Lemon-Garlic Dressing:

2 cloves garlic
Salt
The grated zest of one or two lemons
1/4 cup lemon juice
A big dab of Dijon mustard
3/4 cup olive oil

Put the garlic through a garlic press into a small bowl. Sprinkle with salt and mash to a puree with the back of a spoon. Whisk in the zest, lemon juice and mustard. Slowly whisk in the oil.

 
Fair Warning:

Mr. Friedman is rude, crude (though generally not gross), is an equal-opportunity insulter and funny, especially in the later novels when he ruminates upon, weeeeell, just about anything.

 
You must log in or register to reply here.
Back
Top