This is a recipe from Giada, whom our oven is named after. She has really great ideas. It’s very healthy and tasty! I didn’t use as much olive oil as the recipe calls for, because I water sauteed the veggies (I have a previous post on how to do that). Here’s a link to the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/halibut-in-artichoke-and-tomato-broth-recipe/index.html
I also want to share a tip I recently read about how to lower the glycemic index number for noodles. Noodles are made from refined grains, so they tend to have a big affect on your blood sugar level. If you cook them al dente (a little undercooked) they take longer to digest, so the sugar is released into your system slower. It’s still a good idea to eat noodles in moderation, though, because they do have a lot of carbs that will eventually be converted to sugar and dumped into your blood stream. Even if you do not have diabetes this just isn’t healthy. I served Giada’s recipe with brown rice noodles cooked al dente, and you can see that my portion size is very small.