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Thursday, May 17, 2012

Throwing my wildcard down

Honestly, if my brain was working these days, I would love to come up with a  "Fantasy Diabetes Device" (sounds naughty).  But I'd really just be phoning it in with something like:

My "Fantasy Diabetes Device" would be a cure.  The end.

Or

I would love a device that is a meter, pump, lancet, CGM, wireless device that would upload data to the internet, alcohol wipe dispenser, insulin cooler/carryer, smarties (for lows) holder, and blood ketone checker.  I would also like it to load/empty my dishwasher, fold my laundry and vacuum my house.

Could you imagine such  monstrosity? 

Since I can't be serious, I'll contribute something useful.  Like a recipe.  Enjoy.



Day 4 - DFeast Wildcard

These days my meals tend to be two things... quick and easy. I get bonus points if it's something everyone will actually eat. And by everyone, I mean Elise and Mattias; the latter one vacillates between I-don't-want-to-eat-anything-ever-again, and noshing on anything that remotely resembles food. Ugh... shoot me now.


Anyway, this recipe has long been a favourite of Fred's, so I pulled it out the other day.  To my utter amazement, both kidlets not only ate it, Elise said, "mmmmm, Mama, this is so good!", AND requested it for lunch the next day. Well, poop in my shoe and call me stinky.Anyway, here's the recipe. So simple and it's husband and kid approved!  The meat itself is pretty much no carb, so the carb count will depend on the bread you choose to serve it on.

Italian Beef Crockpot Sandwiches


Ingredients

3 cups water

1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (see below to make your own)
1 (3-5 pound) roast (I've found pretty much any cut will do)


Directions:

1. Combine all ingredients (except meat) in a saucepan. Stir well, and bring to a boil.

2. Place roast in slow cooker, and pour mixture over the meat.
3. Cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. About 30 minutes before serving, remove meat and bay leaf. Shred meat with a fork and return to crockpot.
Serve on a toasted hogie roll with some melted cheese (we like havarti), and you're good to go. Happy eating!

Make your own Dry Italian Dressing Mix
(no need to add other spices if you use this instead of a store bought one)1-½ tsp. garlic powder
1 tbsp. onion powder
2 tbsp. oregano
1 tbsp. dried parsley
1 tbsp. sugar
1 tsp. black pepper
1 tsp. ground basil
¼ tsp. thyme
½ tsp. dried celery leaves

5 comments:

  1. omg that looks DELISH. i was totes gonna make it tonight until i saw how long it takes. next week then (soccer tourney this weekend). glad you found something to please the whole fam! for now. ;)

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  2. Nice! I also appreciate the recipe for making the Italian dressing mix. I use that a lot for making a really good chicken/shrimp marinade with olive oil and lemon juice. I'll have to try this out! Thanks.

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  3. BAHAHAHA "poop in my shoe and call me stinky"!!! I am dyin here!!

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  4. I can so relate to the food tug a war that goes on daily with my little guy. This recipe sounds so good and I am a total crockpot nerd so we are definitely going to try this for sure...thanks! xoxo

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  5. I need some suggestions for a good crockpot cookbook.

    I think I'd eat better if dinner was basically ready when I got home!

    ReplyDelete

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