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Making Casseroles?

KimG

KimG

Well-Known Member
Messages
549
Location
West Sussex
Type of diabetes
Treatment type
Tablets (oral)
Hello

I'm going through my cupboards and checking all sorts of labels on items that I would use for making a casserole. I'm a bit unsure about things like stock cubes, Worcester sauce, Creme fraishe and tomato purée. These do contain very little sugar per serving 0 - 2 grammes of sugar. Can I still use them?
 
KimG said:
Hello

I'm going through my cupboards and checking all sorts of labels on items that I would use for making a casserole. I'm a bit unsure about things like stock cubes, Worcester sauce, Creme fraishe and tomato purée. These do contain very little sugar per serving 0 - 2 grammes of sugar. Can I still use them?
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Stock cubes are fine, be careful with the stick pots as they have about 7g of carbs so along with other ingredients can add up. Worcester is fine I use it a lot, I use creme fraishe a lot as I'm not keen on cream as long as you count the carbs, tomato purée I use too but sparingly as it is concentrated. It's all about the size of the portion and adding it up. If you are happy with the amount of carbs it adds up to them it's fine :-)
 
lovinglife said:
Stock cubes are fine, be careful with the stick pots as they have about 7g of carbs so along with other ingredients can add up. Worcester is fine I use it a lot, I use creme fraishe a lot as I'm not keen on cream as long as you count the carbs, tomato purée I use too but sparingly as it is concentrated. It's all about the size of the portion and adding it up. If you are happy with the amount of carbs it adds up to them it's fine :)
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Thank you. It's a big learning curve. You've done very well to lose all that weight
 
I would go careful with the tomato puree, and could you try cream instead of crème fraishe? I find stock cubes OK but when making gravy it is worth bearing in mind that Bisto Granules is quite carb heavy. I never use Worcester Sauce, but admit to a teaspoon of HP sauce on my sausages!
 
I'll have to use cream as a thickening agent as I have been using cornflour. Is corned beef ok to munch on? Also, I've noticed that tinned tuna has a tiny amount of sugar added. I have it in brine or water. I'm finding that most things in my cupboard have either, sugar, fructose or glucose added :( I like a bit of Daddy's sauce lol. Perhaps a teaspoon of that would be ok. Do you eat home-made or bought sausages?
 
I buy 97% meat sausages from the supermarket. I like Black Farmers, but there are other brands, and Tesco do their own. Whatever you do, make sure they are high meat and absolute minimal cereals and additives. I would also try tinned wild red salmon over tinned tuna. Not for the carbs (none in the salmon) but because the tinned tuna loses a lot of the good Omega 3 in many brands, whereas tinned salmon doesn't. Fresh tuna is fine.

You are doing a grand job going through your cupboards and starting to plan your meals. Well done :)
 
I like HP sauce and it has something like 28% sugar in it. I still use it as a teaspoon or so won't have measurable amounts or only just. It's wise to stay away from things with carbs in it but used with care I can see no problem. A stock cube or a tablespoon of tomato paste in a casserole is fine. Cut the real culprits like pasta and bread and you'll be fine.
 
KimG said:
I'll have to use cream as a thickening agent as I have been using cornflour. Is corned beef ok to munch on? Also, I've noticed that tinned tuna has a tiny amount of sugar added. I have it in brine or water. I'm finding that most things in my cupboard have either, sugar, fructose or glucose added :( I like a bit of Daddy's sauce lol. Perhaps a teaspoon of that would be ok. Do you eat home-made or bought sausages?
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I love Debbie & Andrews 97% sausages and a small dob of hp sauce:hungry:
 
I made a chicken curry tonight with cream, was a bit thin and I put in chicken gravy granules, a lot less carbs than cornflour which I would've used pre diab , what to have with it ? Rice, nan bread, chips,no! Popadom 10g carbs or cauliflower ?
 
Cauliflower. Cook it al dente and blitz it with a hand blender to look shredded :)

I made cauliflower mash tonight, it's quite nice. Bit of single cream, salt and pepper and some nutmeg - yum.
 
KimG said:
Cauliflower. Cook it al dente and blitz it with a hand blender to look shredded :)

I made cauliflower mash tonight, it's quite nice. Bit of single cream, salt and pepper and some nutmeg - yum.
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I use butter. Cream of any kind makes it a bit too wet I find.
 
I will try that! Does anyone know where those high protein low carb buns are sold?
 
To replace the cornflour as a thickening agent I use arrowroot, works a treat.

HP sauce... Oh, I'm so glad that I am not the only one with this guilty pleasure to accompany my eggs in the morning :D

Well done Kim. you are certainly tackling this head on - good for you.
 
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