Low Carb Pasta Recipes?

I need some help please. My husband is diabetic and is extremely, extremely overweight. I have been trying to help - I won't go into it because I'm sure there are so many out there who are trying to help the people they love. Can't do it for them, but try to be supportive.


I am looking for recipes or products for pasta, macaroni, etc. that is low in carbohydrates. I haven't had much luck. Hope you can help - I welcome any and all!

smoochie from Houston, TX

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April 15, 20080 found this helpful

Hi Smoochie! What a Sweetie you are! You're so right, you can't do it for them but just be encouraging and supportive. Let me tell you how I handle all pasta recipes. I replace the pasta with green beans and sliced mushrooms!! I usually drain the liquid and stir fry them for a bit to a slightly brown stage, or at least a drier stage. If, however, one feels pasta is needed in the recipe, then I put a handful of whole wheat pasta in the mix. It's amazing how creative you can be by just doing this. My husband loves everything I make this way...tuna casserole, macaroni and beef, etc. God bless you, Smoochie. I hope this helps a little.

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April 16, 20080 found this helpful

there is a GREAT brand of low carb pasta that is sold at Kroger, Food City and here:



It's called Dreamfields. You can't tell the difference and it has a low impact on your sugar. I love it.. and have fed it to my company on several occasions and they didn't know the difference. At netritition, they also have low carb pasta sauce that is great ! Cindy

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April 16, 20080 found this helpful

Have you heard about spaghetti squash? It makes a decent pasta substitute. The shape and texture are very similar to angel hair pasta. The taste is quite a bit different, but not strong.

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By Linda (Guest Post)
April 16, 20080 found this helpful

I like Barilla PLus. I think Ronzoni has a low carb pasta too. Check out places like Whole Foods, Jimbos, Trader Joes-not sure what is in your locale.

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By Angela Feezor (Guest Post)
April 16, 20080 found this helpful

I will try to give you a couple. I hope he likes them.

Take skinless boneless chicken breasts, a little salt and pepper, put them in a baking dish, put bell peppers, onions, and mushrooms, and a low-fat or not fat brown gravy mix on it,cover this with foil, bake 30 -40 min. or until done. Bake on 350 degrees.


Then, take 3 cans of green beans, drain them, put a small amount of low-fat margarine in large frying skillet, then put some of that Splenda brown sugar mixture in there, then the drained green beans, and stir these, for about 4-5 minutes, or until hot, then serve them!
And, for any pastas he might want, go get him some of that Heartland whole grain pastas at Wal-mart-They are the bomb! I am diabetic!
E-mail me anytime for a few tips or help!
freezeangel69 AT yahoo.com

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By Karen (Guest Post)
April 16, 20080 found this helpful

Tofu Shiratake noodles are a great substitute for spaghetti. Do not laugh try them. My husband also has diabetes and these are a favorite at my house. I find them at Kroger in the refrigerated section of the organic foods.


They look just like cooked spaghetti in a package. Rinse well, heat, then add your favorite sauce. Nearly no calories or carbs and taste great too.

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By MARILYN (Guest Post)
April 16, 20080 found this helpful

I know there is one lady who was doing the low carb and she said she uses the wheat pasta. Well I tried that, yuck. So I just gave up on pasta. Doc told me i had to go on low or no. Well, with the wheat pasta I went no! Anyway she said she made her own sauce. But I would think you could use something like ragu over the wheat pasta.

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April 17, 20080 found this helpful

http:www.Miraclenoodle.Com/miraclenoodlediet.Html Check this out! Awesome products. Lowcarb noodles of all kinds. Love the stuff. Try it yourself. And no, i don't sell it. Just buy it. I am diabetic.



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By Janet45101 (Guest Post)
April 17, 20080 found this helpful

One word: Dreamfields, Dreamfields, Dreamfields!!
Kroger's carries this product, which has only 5 carbs per serving. You CANNOT tell the difference at all between this and the high-carb pasta. It's a wonderful product! You and your husband will enjoy it without feeling any deprivation at all. Good luck!

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By Barbara S (Guest Post)
April 17, 20080 found this helpful

Hi I to am diabetic they are making pasta that is low carb and please check your sugars I know breyers light is the only one that is low in sugar content. Also Ragu has the lowest sugar content too. Also try getting you two out for a stroll after supper just start little by little it is starting to nice out.


Also just don't tell him and just rearrange how you cook and bake if he likes cupcakes too much buy sugar free stuff they are starting to make the stuff you just have to look for it. Also he can have some but not the whole thing so don't leave it in the house my slogan is out of sight out of mind. Good luck

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April 21, 20080 found this helpful

Sometimes what's required is a change in the way we think about the portions on the plate, and a solid approach is to make this change over time.
This requires something of a commitment, but as someone who also likes to help my diabetic sweetie take care of himself, I know it's worth it!
Low-carb pastas are a great starting point, but there's a way to painlessly decrease carb intake WHILE INCREASING FIBER intake! The more fiber (which does NOT come from processed pasta), the more "clean" the digestive and other systems become.
So you start by adding a tablespoon of veggie while subtracting a tablespoon of pasta.
That's it.
Purchase cans of no-salt-added tomato puree and petite-diced tomatoes (you can easily freeze, "naked," what you don't use in one meal).
It takes so little time and effort to just saute quickly whatever you like in your tomato sauce, whether it's crushed garlic or onions, or Italian herbs, in a touch of olive oil (good for heart health) -- but to add liquid if necessary, use low-sodium broth. Just a couple tablespoons.
Then put in as much puree as you want, minus a tablespoon; add a tablespoon of the diced tomatoes.
If he doesn't like chunky stuff in his sauce, cook it down for a while.
Here are some secrets I use to reduce fat and increase fiber:
If you make meatballs, replace 1/3 of the meat with bulghur wheat.
Add shredded zucchini (it shreds so easily!) in small quantites to your sauce, and/or to the meatballs. The result is a savory flavor that's more herb-like than veggie-like.
Over time, add a bite more and in a year, you'll have replaced more than half the fats in these dishes with fiber, vitamins and other great nutrients.
When you add veggies to a sauce, just shred them, and then cook for a long while (even in a slow-cooker) to disguise them at first. Again, start small and add just a bite or two more as you go.
Around here we have found that if we just look at some of our favorite foods as sides rather than the main event, we do better. Meat and pasta are among those.
I don't like "controlling" my family's diet,but I do find that if I put the food on the table in "courses," we DO tend to consume more of the first courses and less of the latter ones. Thi9s leads them to make better choices on their own, because they are painless.
For a pasta salad, make the pasta the afterthought rather than the veggies. Whatever veggies he likes, toss them into the salad in abundance. Reduce the amount of pasta.
Here is the biggest thing a person can do in her or his own favor: Be conscious of what goes into that mouth.
If I crave chocolate, I do not deny myself (but then, I am not the diabetic). I have three bites. Later in the day, another craving -- somehow I can overlook it easier when I recall that I already had my three bites today. I have not denied myself. I can wait until tomorrow for my three bites.
Portion is everything. Chicken is now an addition to a big dinner salad, not the main event.
Best of luck. What you're talking about is a change in attitude toward our food. It's helpful to me to ask myself if every bite I'm taking is providing the thing that food really is: Fuel and energy, and the promotion of health, and it helps me, too, to remember that every tiny choice I make today is what makes a big impact tomorrow and beyond. Even a thousand-mile journey begins with a single step. If you are in a position of having to help bring his sugars into control fast, remind him that it's temporary. Otherwise, make small changes over time. When he slips, overlook it. When YOU slip, just do better next meal.

I am not wild about sugar substitutes. They are not safe, they mess with the digestive tract, and that means they mess with every other bodily system. If you can figure out how to use stevia, that's a different story, but artificial sweeteners are terrible and chemical.

Sometimes I actually "image" what a food looks like in my bloodstream. Over time, this has made it easy for me to steer away from fried foods (think of fatty globules clogging up the arteries!)and sugary stuff, which is so full of chemical and trans-garbage that it's easy to think of it latching onto the cells in my biody and chewing away at them. Whether this is precisely what happens is beside the point. I have managed to sufficiently gross myself out by reading research on what various "foods" do to my body and then practicing an image of it that I buy almost nothing from the middle aisles (processed foods) of the grocery store.

One last thing: No matter how good a deal it is, steer clear of all-you-can-eats deals. We love Friday fish fries here in Wisconsin, but I have seen my dear man wolf down a basket of white rolls and three plates of fried garbage because he is a thrifty person and is going to get his money's worth. For him, we're still working on the imaging thing! Old messages about clean plates, which served our parents and grandparents well during the Depression, have turned us into a nation of diabetics and pre-diabetics. I make it a practice of taking a somewhat smaller portion of everything than I think I want -- and leaving at least a bite of everything on my plate. While my sweetie wants his appetite absolutely sated, I have learned (and he is learning) to notice when the EDGE of the hunger has gone, and if we stop right there, we notice 15 mi9nutes later that we are not hungry. "Not hungry" is the goal -- not "full."

I do tend to go on and on. But I have seen small changes in my life add up to big results, and I hope you find some of this helpful.

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