Every Friday or Saturday night, we have dinner at my parents’ house. When my husband and I first got married, we would go out to dinner with them because my parents don’t cook. Then I got pregnant and discovered I had GD. Ever since then, my husband and I have been cooking them diabetic-friendly meals when we get together. Last time we were there, during dinner, I told my parents about my idea for this blog. My dad, who can be a grump at times, sarcastically said to me, “That’s a great idea. Post recipes for cardboard and tell them they have to eat it.” With no segue whatsoever, he continued, “This is really good. I’m going to get seconds.”
Well, guess what, Dad? That really good pasta dish was diabetic friendly. And apparently it was really good. Even my son and my brother (whose tastes match those of my two-year-old) enjoyed it. Success!
What makes it diabetic friendly?
You always hear that pastas are off-limits to people who are limiting their carbs. Why should this dish be any different? For a few reasons. One, this dish calls for whole wheat pasta. Whole wheat is a complex carb, meaning it has fiber, which takes longer for your body to digest so sugars are released slowly, whereas simple carbs, such as refined white pasta, are digested quickly, spiking blood sugars. But who wants to eat whole wheat? Trust me, it’s good. It tastes the same but has a natural al dente bite to it. Enjoy your whole wheat pasta, but in moderation (the recommended serving size is 1/3 cup).
Two, protein helps keep your blood sugar level. Between the lean beef and the cheeses, there’s ample protein in this dish. Another great benefit, is that tomatoes are a diabetic superfood! Learn more about tomatoes and superfoods by reading Healthline’s article “Top 10 Diabetes Superfoods.”
Mock Lasagna Casserole
Ingredients
- 2 lb lean ground beef
- 2 cans (15oz ea) tomato sauce
- Salt and black pepper to taste
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tsp oregano
- 1 tbsp basil
- 1 tbsp thyme
- 12 oz whole wheat spiral pasta (or any medium whole wheat pasta)
- 1 cup sour cream
- 2 cups cottage cheese (16oz container)
- 2 cups shredded cheese such as Mozzarella
Directions
Preheat oven to 350°F. Prepare an 9×11-in baking dish with cooking spray.
In a large skillet cook ground beef until no longer pink. Add tomato sauce, salt, pepper, onion powder, and garlic powder. Simmer on low.
Cook pasta according to package directions.
In a large bowl, mix together sour cream and cottage cheese. Add seasonings to mixture.
Drain pasta and transfer into mixing bowl with sour cream and cottage cheese. Stir to coat pasta.
Pour half the pasta mixture into the prepared baking dish. Top with half the ground beef mixture, then half the shredded cheese. Repeat layers.
Bake for 20 minutes.
NOTE: If freezing, freeze in smaller servings (such as two 8×8-in tin pans) and freeze before baking. Bake covered with foil for about 60 minutes. Uncover and bake an additional 15 minutes, or until cheese is melted and bubbly.
Make it a meal
- Mock lasagna casserole, roughly 2/3 cup (2 servings carb/protein)
- A non-starchy vegetable such as Skillet Asparagus with Lemon & Garlic
- 8oz glass of milk or 1 kiwi fruit, cut into slices (1 serving carb)
My GD 