Hey and how are we doing? Summer treating you well? I am LOVING my summer so far and I’m afraid the next 7 weeks will pass by TOOO quickly. You know it will!
My blood sugar continues to march downward on a steady basis. I’ve been sitting in the 140’s for the past 3 days. I like it in the 104-114 range. So it goes. I’m staying away from cokes most of the time. The nurse-diabetic pharmacist said quitting stuff like that sets you up for failure, so let’s stick with 2 a week. I can cope.
My son made diabetic chicken fajitas last night. They were SOOOO good! SO GOOD! I thought I posted the recipe here but I’m not seeing it. I’ll look again and if I don’t find it, I’ll post it.
I can guarantee I will NOT be trying this recipe. Not a fish fan, nope, but some of you might be. Again, it’s out of one of my MANY diabetic cookbooks, so it’s pretty diet friendly.
Grilled Fish with Buttery Lemon Parsley
6 TBL yogurt-based diet margarine. (I wonder if there is a yogurt based butter?)
3 TBL finely chopped fresh parsley
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp dried rosemary
6 fish fillets (6 ounces each – grouper, snapper or any lean white fish)
nonstick cooking spray
3 medium lemons, halved
- coat cold grid with cooking spray. Prepare grill for direct cooking
- Combine marargine, parsley, lemon peel, salt and rosemary in small bowl, set aside
- coat fish with cooking spray. Place on grid over high heat. Grill, uncovered 3 minutes. Turn, grill 2 to 3 minutes longer or until center is opaque.
- serve, squeeze juice from 1 lemon half over each fillet. Top with equal amounts of parsley mixture.
Makes 6 servings
Calories – 211
Total Fat 7g
Saturated Fat 1g
Cholesterol 63 mg
Dietary fiver <1g