Recipes and Weight Control

I lost weight with the help of a Dietician from my hospital diabetes clinic, cutting back on the calories and exercising more worked for me. I'm on MDI btw.

Funny that, here's a realtively low carb and very tasty recipe I've just sent in for a company charity cookbook

Olive Oil
1 clove garlic, crushed or finely chopped
1 small red onion, finely chopped
2 rashers unsmoked back bacon, fat removed, finely chopped
1lb (450gr) beef mince - replace with quorn mince and omit bacon for a great veggie version
Fresh or dried oregano, thyme, basil
¼ teaspoon nutmeg
¼ teaspoon mace
Black pepper
1 level teaspoon arrowroot (can also substitute cornflower, but not as good)
1 tablespoon balsamic vinegar
3fl oz/ 85ml apple juice
1 x 400gr (14oz) tin chopped tomatoes
1 x 220-240gr can black eyed or kidney beans
8 large savoy cabbage leaves

1) Heat oil, garlic, onion in a large frying pan, brown for about 1 min, add bacon if using and brown. Add beef or quorn mince and fry for about 10 mins until brown. Add herbs and spices, season with pepper
2) Blend arrowroot with vinegar and apple juice, stir in until thickened, add tomatoes and cover. Simmer for 20 mins
3) Meanwhile, bring a pan of water to the boil. Cook the cabbage leaves a couple at a time for two minutes until softened. To aid later rolling, remove the thick fibrous stem in the middle of the leaf with a sharp knife.
4) Mix the beans into the beef/quorn mix, and turn into a sieve over a bowl to drain. Drain for 10-15 minutes and keep the juices for a sauce
5) Lay the cabbage leaves on a board one at a time and spoon the mixture onto each leaf and roll up firmly. Place each leaf, join down in one layer in a casserole dish. Add a few tablespoons of water, cover and bake in the oven at 200C/400F for about 20 mins
6) Bring the reserved juices to the boil to make a sauce, and serve poured over the stuffed cabbage leaves.

Portion size of 2 stuffed leaves
With beef, approx 300 cals per portion, 11g fat, 24 gr carb
Served on it’s own it’s pretty filling, and is a great low carb meal for those that way inclined.

My favourite is to serve it with simple herb and olive oil roast courgettes and I think that makes a great meal on it’s own

Just to say re the recipe, that whilst I appreciate that the OP is a T1 and can maybe take higher carbs ( only an assumption) for a T2 like myself on a low carb diet 24g of carb in a meal is not acceptable. So really that recipe isn't v low carb at all. Just waving a flag in case it misleads someone.
Cd

He did say relatively low carb. 24g per meal IS relatively low carb. It's just not the ultra low carb that many follow