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Fun Food Idea:



This month's menu idea is brought to you by Lilly Diabetes Disney's Cookbook for Families with Type 1 Diabetes

Beef and Black Bean Chili

Ingredients:

Chili:
Southwest Seasoning Mix (see ingredient list below)
1/2 pound ground beef
Vegetable oil
1 large onion, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
1 1/2 cups tomato juice
1 1/2 to 2 cups beef or chicken stock
1 cup canned crushed tomatoes in puree
3 to 4 cups cooked black or red beans
3/4 teaspoon salt
Black pepper, to taste
Sour cream, grated cheddar cheese, and/or chopped parsley, for garnish

Southwest Seasoning Mix:
1 tablespoon cumin
1 tablespoon mild chili powder
1 1/2 teaspoons coriander
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder

Instructions:
1. In a small bowl, blend all of the ingredients for the Southwest Seasoning Mix, then set the bowl aside.
2. Heat a medium-size casserole or Dutch oven. Add the ground beef and brown over medium heat for several minutes. Using a slotted spoon, transfer the meat to a small bowl and set it aside.
3. If there's very little fat left in the pan, add 1 to 2 tablespoons of vegetable oil. Add the onion and green pepper and saute over moderate heat for 8 to 9 minutes, until the onion is translucent. Add the garlic and seasoning mix, stirring constantly for 30 seconds.
4. Stir in the remaining ingredients and the reserved meat, using enough stock to achieve a consistency that is neither too thin nor too thick. Bring the mixture to a simmer gently for 10 to 15 minutes, stirring often. Thin the chili with a little more stock if necessary. Serve hot with the garnishes.

Nutrition Facts:

Serving: 1 cup (does not include garnishes)
Calories: 271
Total Fat: 9g
Total Carbohydrates: 23g
Fiber: 9g
Protein: 18g
Carbohydrate Choice: 1

Gluten-Free Note: Prepare with gluten-free chicken broth

 

Gluten-Free Creation:


Delicious Gluten-Free Old-Fashioned Rice Pudding

Ingredients (Serves 4)

--3 Tbsp. short-grain pudding rice
--2 1/2 cups milk (dairy, rice, almond, coconut, or soy)
--1 Tbsp. honey or agave nectar
--1/2 tsp. gluten-free vanilla extract
--1 Tbsp. butter or nondairy alternative
--1/2 cup seedless raisins, cranberries, or other additions of your choice
  
Directions
1. Preheat the oven to 300 degrees fahrenheit. Grease or butter a shallow baking dish.
2. Mix the rice, milk, honey, and vanilla extract together in a bowl. Pour into the greased baking dish and dot the top of the mixture with butter.

3.Bake for 30 minutes, then stir the skin into the pudding.
4.Bake for 1 1/2 to 2 hours more, again stirring the skin into the pudding every 30 minutes. Stir in the raisins or other additions and reduce the oven temperature to 250 degrees fahrenheit after 1 full hour of baking.

5.Remove from the oven when the pudding is set through.

(Credit: Celiac Disease and Living Gluten-Free by Jules E. Dowler Shepard)

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While supplies last.

Free Food Snacks:

  • string cheese
  • celery with (1) Tbsp. peanut butter

(1) Exchange Snacks:
For those of you whose young children who are on shots, one of the hardest tasks is coming up with creative (1) exchange snack ideas. Here is a list created by some of our moms:

  • 3/4 cup Cheerios
  • 1 piece of toast (low carb.)
  • 1/2 small bagel or English muffin with cream cheese
  • small box of raisins
  • small apple
  • small banana
  • 4-6 crackers
  • 2-3 cups popcorn
  • 3/4 cup blueberries
  • 17 small grapes
  • 1 1/4 cups cubed watermelon
  • 1 cup light yogurt
  • 12 cherries