Hi Joy @WorkinProgress, I can sympathize with you in your efforts to satisfy, or at least properly nourish, an eight year old. I too see a lot pictures of what appear to be really awesome and tasty meals [some of which actually have carb counts] and then when I look at the ingredients and prep-time I say “no thanks”.
What I suggest, is that you concentrate on preparing HEALTHY meals of foods s/he will [usually] eat and make adjustments in insulin therapy to cover what is eaten and maintain effect glucose levels. This is referred to as effective use of MDI [Multiple Daily Injections] or intelligent pump management - depending on your choice for insulin therapy. MDI is a process I worked on in the 1970’s, before the advent of glucose meters, with a research endocrinologist for effective glucose management and permits us now to eat almost everything and keep BGL [Body Glucose Levels] within acceptable range.
When I was diagnose in the 1950’s I stuck to a regimented diet [starvation diet for a teen] and took one daily dose of a recently invented long-lasting isophane insulin - it more or less worked until I went to college. Turn over a new-leaf and since I married more than a half century ago I have eaten the “healthy” meals my wife prepares and cover the estimated carbs with insulin. This has permitted my to live a full, very active and fulfilling life while letting my HbA1c hover around 6%.
True, I have what are referred to as “diabetes complications” but I attribute most of these to be related to my early days of diabetes that I mention above; for instance my diabetic retinopathy condition, my most serious “complication” was diagnosed in 1966.