Any diabetic recipes?

I’ve been hearing wildly divergent stories over the years regarding the merits of potatoes, both pro & con. The last article I perused, which is also in line with this feature, points out the high glycemic index of tubers. Meaning, I suppose, that the carbohydrates are readily converted to sugars in the body. I always thought that potatoes held complex carbs as opposed to simple carbs though. Am I just confused in my learning somewhere down the line?

Here’s another link that may be helpful Lynne. I’m afraid I personally have little knowledge of diabetis. Hope it gives you some recipes you can use. Wishing you the best of health!

http://www.diabetic-recipes.com/

Okay, this will be almost no help at all….but….I have an uncle who is diabetic AND gluten intolerant. His diet has wound up being very repetitive. But, as it turns out, a gluten-free diet more or less is a good diet for diabetics. (I’m not diabetic but am surrounded by them)

My aunt does all the cooking for him. She has a few really good recipes that she sticks with and freezes. One is for Mexican Cornbread, where there is meat and a little cheese in a layer inside the cornbread. I’ll get it for you.

She also makes a pan roasted chicken breast that is yummy and so little effort it’s scary. Put raw chicken tenders or breast in pan. Drown in lemon juice. Leave on super low about 30 min if big boneless breasts, less if small tenders. Turn once, halfway thru. At the very end, turn heat up and add salt and pepper to brown the chicken. She serves it over angel hair *artichoke* pasta (not a bunch, but you can have more artichoke pasta than the durum wheat.) She tosses the pasta with something like 2 drops of olive oil, a bit more lemon, and whatever else she has lurking about–maybe leftover cooked carrots or broccoli. Sometimes she adds marinated artichokes and/or black olives. Yum.