I would talk to the moms about what their guidance is. Diabetes, as I understand it, doesn't mean no carbs. It means balancing carbs so as not to spike up or down. The lows can be as bad as the highs. If your lasagna is more pasta separated by schmears, maybe it wouldn't be right, but if you have a lot of filling between layers, and if they aren't too high in carbs, it might be okay, especially in judicious portions. OTOH, mac and cheese likely isn't right. :)

Make the lasagna with whole wheat pasta. Basically she needs a balanced diet but very low in "white"...sugar and refined starches. And yes it goes away after the baby is born, but often is a precourser for type 2 diabetes later in life.....and also means larger than normal babies.

Ditto to what linda92 said. I had a minor case when I was pregnant with my first. It did go away. But she was 9 lbs 9 ounces!

I had a minor case with my first pregnancy too. I was told that it's likely to recur in following pregnancies and that it's an indicator that you might be susceptible to type 2 diabetes later in life, but mine didn't recur with my later pregnancies and, so far (over 40 years later), I haven't gotten type 2.

At the time, they gave me a typical sensible balanced diet plan to follow (i.e. a balance of carbs, protein and fat keeping within a calorie limit similar to weight watchers at the time). That brought my blood sugar under control.

Thank you guys!

We had a ukrainian exchange student in the 90s who came here to go to diabetes camp to learn how to control her diabetes (they didn't have nutrition labels at the time).

This is when I really started reading labels! I got her blood levels so low, I had to give her juice!

I'm pretty much a whole wheat person anyway, but I'll make a point to get in touch and see what they want and what is recommended.

You can make layered dishes with eggplant or zucchini which still are somewhat comforting but lower in starch. You can grill the eggplant or zuchinni for great flavor and texture, before layering, does not necessarily have to be fried . . . Lot's of recipes do overkill on sugars and starches, can be easily tweaked to make way less sweet or starchy. Even though I am vegetarian, chicken dishes are always comforting to me, even the plain chicken breasts when combined with the many variations of seasonings you can use. We like shish ka bobs in the summer, served over brown rice but even plain, the grilling is great for concentrating the flavors of the veggies and making them taste more hearty, less watery. Grilling fruits is fun as well.

Unfortunately, I haven't had any luck with freezing anything with zuk or eggplant. All comes out super mushy.

Maybe some grilled meat/veg/rice combos might work.

This is all for the freezer for meals when they don't have time/energy to cook.

DIL said that most likely the GD will go away after the birth, but we don't want to go big time pasta! Gotta think about that baby weight! (especially at 40!)

Do you have a Food Saver or how will you be packaging for the freezer?

I would recommend sticking with soups, chili, etc. Veggies, meat, cream, mushrooms, all are relatively low carb. They can always choose to serve bread or crackers on the side, so both can choose the appropriate amount of carbs at any particular meal.

Yes I have a foodsaver and have been making slab-o-soups and meals for different relatives for years. Just have to kinda watch the carbs for them for awhile.

Thanks docmom, good advise.

Quiche-like things freeze really well, even crustless. I've been making a lot of egg bakes that are more greens and broccoli than custard, but the custard and bit of cheese on top make them feel luxurious. 6 eggs and 1.5 cups cream or evaporate milk for a standard Pyrex or Corning pie plate. Fill the plate with veg and pour the mix over it. Cut into sixths or fourths, once cool, to preportion. It should freeze well, esp. vacuum sealed. Cream might freeze better than milk (less water), but either way is good.

Autumn is coming. Hearty soups and stews will be welcome in a month or too.

Something as simple as a roast chicken, to which a simple salad or veg dish can be added, can be a wonderful thing to find in the freezer. Or sliced roast beef. Proteins in general freeze well.

I always thought zucchini and eggplant were no gos for freezing. My friend froze ratatouille with no problems with it getting mushy so he suggested I should try it. I started doing that too. Not sure whey it turns out OK, but they way i make it is a long slow cooking time so the liquids slowly evaporate . . . not saying it is as good as fresh, but good thawed and also can be added to rice and beans or spaghetti and it gives both great flavor. I also do roasted vegetables in the freezer for quick reheats. Mostly the starchy ones, but carrots, beets, and even celery tastes good that way, so again, not as good as new, but I think the slow roasting evaporates enough of the water away that they freeze and thaw without going completely to pot, and have good flavor. I usually thaw and mix again with something like eggs or plop them in a soup to add hearty flavors.

Stews freeze well. The veg less well, but when I freeze my spaghetti sauce, which is a ragout with large chunks, even the zucchini comes out nicely, though softer than if they hadn't had their cell walls squished. My guess is that it's the whole watery nature of the process. In a casserole, the success is more variable. Moisture control in lasagna is difficult and the line between good and not, even with sponges (as in pasta and goo). Planks of zucchini used as strata would be in a much more precarious state, and I can see them failing and turning to mush in the freezer. To helps against that would be to only cook long enough to set (all ingredients precooked, and any raw eggs pasteurized), so that they start out firmer to begin with, and drain the sauce with fine mesh to remove excess water without over reducing it.

Thanks again!

Congratulations!

Thank-you for the report. Congratulations!! So glad to know all are healthy and the difficulties resolved. Definitely, on the gooey cheesy stuff, but also do try to give them some of the leaner, high protein things that were discussed. Put them in the habit so the bad conditions don't come back....while enjoying some gooey cheesy. :)

Congratulations! Glad to hear that all are OK.

BIG twins.....and a mixed pair! Congratulations. Indulge the new mommas now that the diabetes isn't a problem. Is she breast feeding?...keep that in mind when you cook....cabbaggey things, chocolate and other things often disagree with baby. But they will tell you....just don't make too much of any one thing until you know.

Congratulations! I was also thinking what a good weight for twins. Poor mum! Great that the problems have been resolved.

WOW! I thought my twin grandchildren were big at 5 lbs 11 oz and 5 lbs 9 oz. Can’t hold a candle to yours! I’m so happy for you and your family.

Congrats! I know you have been beyond excited about this. This year has been so depressing that good news is so needed at this time.

Happy to hear all the good news! Congratulations and best wishes to the new moms and grandparents!

Thanks all! Both of them were bigger than my own singles! But oh so tiny! I wish I had this on my phone so I could post pics! I'll work on that!

Awwww...I was wondering about those babies. Congratulations! (Good names!)

Congratulations! Glad everyone is doing well. Grandkids are such a joy!

Thanks for the update! Now the fun begins!

Congratulations, I'm glad everyone is happy and healthy. And, of course, grandkids are far more fun than having kids was!

Spoil em....

Annie