my favorite food is chili rellnos, but what i figured out was that the spice
cumen is what i really like in most mexican foods, so armed with this i can
put it in anything and not feel deprived. I also have switched almost
exclusively to brown rice, still carbs but less and since it is more
filling you need to eat less,

Lee
"Julie Bove" > wrote in message
...
> When I was first diagnosed with diabetes, I was very upset because Mexican
> food was my favorite. I loved to eat a bean burrito with a side of beans
> and rice. But that was no more! I quit eating it for a while, then I
> made some stuff at home. But I was afraid to eat at most restaurants
> because of all the temptations and carb laden food.
>
> There used to be a restaurant here that made a petite calorie salad. It
> was a large tossed salad with all kinds of veggies, topped with cold pinto
> beans. Loved that!
>
> Another place that is no longer there made what they called chile con
> queso. It was strips of pepper and onion, chopped tomato, with seasoned
> ground beef, mixed with plenty of cheese and melted in the oven. It was
> intended to be a dip. I scooped it onto my plate and ate it with a fork.
>
> I used to eat fajitas with a fork. I didn't eat the tortillas. But I
> haven't tried those in a while as I fear I can't digest the meat.
>
> Black bean soup. Love the stuff! And it doesn't spike me, provided I
> don't eat a huge bowl.
>
> At home, I use chunks of bell pepper or celery and maybe baby carrots as a
> dip for espinaca con queso, chile con queso, or bean dip.
>
> Instead of making enchiladas, I do enchilada casserole using plenty of
> meat, onions and peppers between the layers. That way I can use less
> tortillas.
>
> I also do bean tacos with tortillas or taco shells.
>
> And I make taco salads without the greasy fried shell.
>