Can anyone help me plan a dinner for my grandpa?

Corned beef (very lean) & cabbage. Boil the corned beef 3.5 - 4 hours. Let it cool a little. Very tender. Give him 1 beer to go with the meal. It's a guy thing.

For dessert, make a no-crust cheesecake with Splenda.

For desserts you may consider sugar free. Maybe present in a special way like this one?

Orange and Banana

Ingredients

Oranges

Bananas

White grapes

Action

a. Serve oranges whole with the skins quartered and turn down.

b. Form in a pyramid with bananas and white grapes.

For steak maybe you need one here for alternative?

Braised Beef

Ingredients

1kg round steak (about 8 cm thick)

Potatoes

Turnips

Carrots

Onions

Salt an pepper

Action

a. Place the steak in a hot skillet and turn to sear on both sides.

b. In covered baking pan make a bed of chopped vegetables,

and season well.

c. Place upon it the beef with enough water to keep the mix

steaming for 4 hours. Cover tight.

All the best!

Beef Tenderloin with Green Peppercorn Sauce

Serves 8-10

1-4 lb beef tenderloin, trimmed and tied

4 cloves garlic, minced

4 tbsp chopped fresh Italian parsley

3 tbsp chopped fresh thyme

Salt and pepper

¼ cup olive oil

1-4 lb beef tenderloin, trimmed and tied

4 cloves garlic, minced

4 tbsp chopped fresh Italian parsley

3 tbsp chopped fresh thyme

Salt and pepper

¼ cup olive oil

Method:

In a small bowl, mix together garlic, parsley, thyme, salt, pepper, and olive oil. With your hands rub this mixture all over beef.

Arrange beef on rack over oven tray and insert probe.

Select Auto Roast and change Probe temperature to desired doneness (i.e. 140°F for rare/medium rare) and change oven temperature to 400°F.

While beef is roasting, make sauce. In a saucepan, bring shallots and wine to boil and reduce wine almost completely. Add stock and reduce by half. Add green peppercorns and simmer for 10 minutes. Taste and adjust seasoning. Just before serving, remove from heat and add butter one tsp at a time and swirl to mix.

After beef has been removed from oven, let rest for at least 15 minutes before slicing. Serve sliced beef with sauce over or on the side

If he likes tiramisu, check out David Lebovitz's blog for that:

http://www.davidlebovitz.com/archives/2008/09/tira...

Beef tenderloin sounds good, never heard of it with coffee, though. Another idea might be a small rib roast. It is really easy to do in the oven. Try small red new potatoes with a bit of butter and parsley and some steamed asparagus. Good Luck and have fun with your granddad!

The tenderloin sounds great but if he has dentures the peppercorns might be irritating.

If his diabetes is under control then you could give him dessert and a, say, baked potato at the same meal but I wouldn't add bread to that.

BROILED BEEF TENDERLOIN WITH MUSHROOM

STUFFING

2 (1 1/2 lbs.) beef tenderloin (center pieces), trimmed

STUFFING:

1/2 c. butter

3/4 lb. mushrooms, diced

1 (4-6 oz.) pkg. sliced cooked ham, diced

1/4 c. minced green onions

1/4 tsp. salt

1/4 tsp. pepper

3 c. white bread (cubed - 6 slices)

2 tbsp. water

GRAVY:

1 (8 oz.) can tomatoes

2 tbsp. butter

2 tbsp. flour

1 (13 oz.) can beef broth

1 tbsp. brandy

1/2 tsp. pepper

1/2 tsp. meat extract paste

1/4 tsp. salt

Prepare Stuffing:

1. Melt butter in skillet. Add mushrooms, ham, green onions, salt and pepper. Cook stirring until tender. Remove from heat. Add bread cubes and water and toss to mix. Cool.

2. Make lengthwise cut, about 1 1/2 inch deep along center of each tenderloin and stuff with stuffing, pack firmly. Tie each roast at ends and in the middle with meat string. I wrap them in plastic wrap and then aluminum wrap and refrigerate. Before cooking take out and bring to room temperature. About 2 hours.

Gravy: 1. Drain tomatoes, save liquid and finely chop tomatoes; set aside.

2. Melt 2 tablespoons butter in saucepan and add flour. Mix until blended. Cook 1 minute.

3. Gradually stir in beef broth, tomato liquid, chopped tomatoes, brandy, pepper, meat paste and salt. Cover, refrigerate and reheat next day to serve.

To Cook:

1. Preheat broiler, place roasts, cut side up on rack in broiler pan unwrapped. Cover stuffing only with foil strip. Broil 15 minutes longer.

2. Take out and place on platter unwrapped. Let stand 10 minutes. Garnish with parsley and cherry tomatoes. Serve with brandied gravy.

Diabetics can eat anything a non-diabetic can eat. You just have to make an adjustment for carbs/sugars. Learn here https://tr.im/n8mVb

It is better for diabetics to eat slow burning carbs: potatoes, peanut butter, vegetables, breads, dairy products, etc. VS. fast burning carbs: candy, sugared soda, cakes, ice cream, anything high in sugar. Just know what your carb/insulin ratios (how much insulin you have to give yourself for the amount of carbs you are intaking) are. Adjust according to the amount of carbs(sugars) you are intaking. And, you should be fine. Natural sugars are better than processed sugars.

if coffee peppercorn has no carbs or sugar.... ok

1 small potato

and why not tiramisu - one small piece only. the slowest you eat the greatest the pleasure.

cook what he likes and cook a cup of tea or some

coffee

http://www.recipezaar.com/115213

http://www.dlife.com/dLife/diabetic-recipes/3280/L...

http://www.dlife.com/dLife/do/recipe/ShowRecipe?re...

http://www.healthy-diabetic-recipes.co.uk/Grilled_...

http://www.dlife.com/dLife/do/recipe/ProcessRecipe...

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

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

http://www.diabetes.org/nutrition-and-recipes/nutr...

http://www.cookingcache.com/cat/diabetic_recipes/d...