Eating for blood sugar stabilization means cutting portions down, and generally means cutting carbs to between 22-30 grams per meal. If you enjoy pasta and bread, that means your portions are tiny, at best. There are several low-carb bread options out there, but not a lot of low carb pasta options. Enter the spiralizer,” which is a fun little kitchen gadget that cuts several kinds of veggies into long, thin, curly strands. Our favorites to spiral include: zucchini, summer squash and sweet potatoes. I’m not saying anyone will be fooled into thinking zucchini tastes like pasta and that all of your carb cravings will vanish, however, the huge mound of fresh and colorful zucchini strands allow you to have a nice portion while maintaining stable blood sugar. You could conceivably have 3 cups or so of this zucchini, or not even a 1/2 cup of pasta for roughly the same amount of carbs. Don’t have a fancy gadget at home? No problem! Simply cut your zucchini very thin, or use a grating option on your cheese grater.
2 cloves garlic, minced
1 chicken breast (4 ounces), cut into bite sized pieces
1/4 cup chicken broth
2 wedges Laughing Cow Cheese (Swiss or Garlic & Herb)
1/2 tsp. Mrs. Dash garlic and onion flavor
2 tbsp Parmesan cheese
1 tsp Butter Buds (Molly McButter)
salt and pepper to taste
1 large or two small zucchini (spiral cut with a spiralizer gadget) or simply julienne cut or shredded
In a sprayed pan over medium heat, toss in garlic. Throw in cubed chicken after 30 seconds. Brown lightly and then add in the broth and remaining ingredients until the cheese melts and looks white and creamy. Turn off heat. Toss zucchini into pan and quickly stir to coat. Don’t allow the zucchini to cook, simply allow the ingredients to warm it slightly. Alternatively, you could plate your zucchini and pour your chicken alfredo on top.
Serves 1- Calories: 250, fat: 8, protein: 28, carb, 9