Creamed Peas

Since I'm dealing with gestational diabetes for the next few weeks, a whole new world of recipes has been put in front of me.  Peas are a great way to get some rockin' vitamins and minerals, with a healthy amount of carbs, lots of fiber...and you can have a lot of them!  If you like peas, and have diabetes, this is a great way to fill up.  I usually double this recipe because this IS my carb for the evening meal.  I usually serve it with some sort of carb-less chicken recipe so I can have lots of peas and feel like I've eaten a lot without actually eating a ton of food.  It's all a mind trick!  For those of you counting carbs, there are 14 carbs in 1/2 cup.

1 (10oz) package of frozen peas

1 tablespoon of butter

1 tablespoon all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup milk (or for a richer flavor 1/4 cup milk and 1/4 cup heavy cream)

1 tsp. sugar

Cook the peas according to the package directions.  Meanwhile, in a small saucepan, melt the butter.  Once the butter is bubbling stir in the flour, salt, and pepper and stir until blended.  Cook the flour/butter mixture for about 1 minute, stirring constantly to get rid of the "raw" flour taste.  Gradually add the milk and sugar.  Bring the mixture to a boil.  Cook and stir for 1-2 minutes or until nice and thick.  Drain the peas and return them to their pot. Add the white sauce to the peas and stir until well incorporated.