I imported these into Big Oven and took a look at the nutrition data.

The Blackened beef recipe, as written, provides 57 grams of carbs and 8 grams of fiber. That's 49 grams of "effective" or net carbs. Most diabetics would have some concern with that much carb load. It's also 390+ calories. Based on the published 6 servings each serving is about 600 grams which is pretty generous.

 

I cut the potatoes to 4 medium and calculated agains 8 (400 gram) servings. That brought things a bit more in line with 33 grams of carbs, 5 grams of fiber for 28 net carbs. Calories came down to 250. Many diabetics could work with these levels easily.

 

So, you could certainly make the recipe more diabetic-friendly by cutting back on the potatoes and adding some steamed cauliflower. Just don't go overboard or the dish with lose it's flavor and texture. Bad dishes, even with low carbs, aren't diabetic-friendly or even people friendly.

 

The Fettucini dish spreads 8 ounces of pasta (almost all carbs) between 4 servings. That's going to take some thought to get under control. Probably switching to whole wheat pasta and stretching it with some shredded vegetables could help. I'll play with it over the weekend and see if I can trim it down a bit.

 

These are great recipes. They just need a bit of trimming to make them a bit easier on the blood glucose.

Thanks for the comments.  This requires some rethinking.  For us non-diabetics, 2 ounces of grain is a good thing.  I really hate whole-wheat pasta.  Bad texture, always seems to taste old, oxidized -- more like the box then the wheat it is made from.

What about Barilla's new grain and legume pasta?  Is this easier on the blood glucose?

 

I can see where you are going with the blackened beef recipe.  Need another hearty vegetable, lower in carbs.  Maybe rutabaga?  I'll fiddle with it.  You need to get six servings out of that recipe to get all the vegetable servings in.  Or do you just have to eat smaller meals and snack on vegetables in the afternoon?  What do serve to recently-diagnosed diabetics with hearty appetites who are chafing under their new eating rules? 

 

I guess I need a book or two to learn some new rules of thumb.

Here's a couple of links I recommend to newly diagnosed diabetics. They will give you some ideas on finding how foods effect you individually.

 

http://www.bigoven.com/recipe164700 (photo coming soon)
Here's a minor rejiggering of the prior Blackened Beef recipe, to supply meat and *only* 3 vegetables.  I did it by substituting rutabaga for some of the potatoes, then cutting down the total quantity of vegetables.  If I don't have kale on hand, I often substitute an appropriate quantity (half the volume) of something else green. 

Food Group Serving(s)
DASH:  Vegetables: 3.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 0.9: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA:  Vegetables: 1.5: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 2.7: Fats: 0.0: Sweets: 0.0

Thanks! I'm on a roll.  I'm sorry to say I haven't tested the new balance of vegetables.  It's on the meal plan for this week, though.  Kale is on the shopping list.