Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 17 of 77)

Mashed “Potato” Recipe

Ingredients:
8 Cups cauliflower florets or a small head of cauliflower
1/4 cup ranch dressing
1 green onion thinly sliced

Instructions:

Bring water to boil in large sauce pan.

Add Cauliflower, cook 15 minutes or until cauliflower is very tender.

Drain cauliflower, add dressing and mash until cauliflower is light and fluffy. Sprinkle with onions. Serve.

Makes 8 1/2 cups servings has 50 calories per serving and 6g of Carbohydrates


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Giblet Gravy Recipe

Ingredients:
Giblets and turkey neck
1 stalk celery with leaves, chopped
2 bay leaves
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Separate liver from giblets and refrigerate in Ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. Add veggies and spices.

Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.

Add liver and cook 15 minutes more.

Remove giblets from liquid. Remove bay leaves, then liquefy in blender with veggies.

Chop giblets and add to liquid. Heat and add additional

Salt and pepper to taste.

Serve as a thin “au jus” over turkey and dressing, or continue to cook uncovered to reduce the volume down further.

About 10 carbs in the entire recipe.


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Garlic Mashed “Potatoes”

Ingredients:
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter

Instructions:

Boil water over high heat.

Cut cauliflower into small pieces. Cook in the boiling water for about 6 minutes, or until well done.

Drain well; do not let the cauliflower cool but pat it very dry between several layers of paper towels.

Use a food processor on pulse and add the hot cauliflower, cream cheese, parmesan, garlic, chicken base, and pepper until almost smooth.

Serve hot with pats of butter.


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Chicken Quesadilla Recipe

Ingredients:
Chicken (cooked yourself or canned)
Cilantro
Diced Onions
Favorite shredded cheese
Mexican Spices

Instructions:

Cut chicken into any size you prefer. Mix the chicken with cilantro, diced onions, spices and a good amount of your favorite shredded cheese.

Spread out in a pan to bake in the oven for about 20 minutes at 375.

Serve and eat with sour cream or guacamole.

Leave in or take out what you like or don’t like but it’s really good.


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Cheese Log Recipe

Ingredients:
1/2 lb New York Sharp Cheese
1/2 lb Pimento cheese
1/2 lb Cream cheese
2 Garlic cloves
2 teaspoons Worcestershire sauce
1/4 teaspoon Red pepper
2 tablespoons Mayonnaise
1/4 teaspoons Salt

Instructions:

Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen.


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Avocado Aperitif Recipe

Ingredients:
1 medium avocado
1 large cucumber
1 lemon; juice of
1/2 cup parsley; chopped
2 cup crushed Ice
Garnish: lemon slices or cucumber peel

Instructions:

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses.

Garnish with lemon slices or cucumber peel.

Serves 4, 6 carbs each.


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Almond Pancakes Recipe

Ingredients:
1 cup almond meal
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 tbs. oil
1/4 teaspoon salt
1 tbs sweetener

Instructions:

Mix ingredients together and cook as you would other pancakes. Flip them when the underside is brown.

Serve with butter.

Servings: Six 4-inch pancakes
Carbs: 3 carb/pancake


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Vichyssoise Recipe

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
4 cups chicken broth
1/2 large head cauliflower
1-1/2 cups heavy cream
White pepper
Snipped chives
Snipped dill

Optional: 2 teaspoons curry powder.

Instructions:

Heat the oil in a large soup pot and add the chopped onion. Cook, stirring from time to time, until the onion is soft, about 5 minutes. Add the chicken broth and bring to a simmer. (Optional: Add curry powder for a lively version)

Meanwhile, chop the cauliflower into small pieces about the size of croutons. Add the cauliflower to the broth, cover, and cook until tender, from 5 to 10 minutes.

Puree the soup in the blender in 2 batches. Let cool for 1/2 hour, then add the cream, whisking in. Add white pepper to taste.

Chill for at least 2 hours, blend again before serving, and add a grind of white pepper and a scatter of herbs on each bowl.

Tastes amazing like potato vichyssoise.

Carbs: 3.7 gram per serving. Serves 6


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Vegetable Confetti Soup Recipe

Ingredients:
1 tablespoon vegetable oil
2 medium onions; minced
2 large trimmed fennel bulbs – cut into 1/3-inch dice
10 cup chicken stock
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 large red pepper – cut into 1/3-inch dice
2 medium zucchini- cut into 1/3-inch dice
12 large mushrooms – trimmed, quartered
Salt
Freshly ground pepper
Grated imported parmesan – for serving

Instructions:

Heat oil in 6-Quart Pot. Add onions. Cook until soft, about 5 minutes. Stir often.

Add fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes.

Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more.

Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months.

Serve hot, garnished with cheese.

Makes 14 Cups


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Vegetable Broth Recipe

Ingredients:
2 unpeeled carrots, sliced
2 leeks, both white and green parts, washed and sliced
1 green from the fennel bulb or the bulb itself, sliced
2 turnips, peeled and sliced
1 large onion, sliced
3 unpeeled garlic cloves, cut-in half
1 bunch parsley
4 fresh thyme sprigs, or 1 teaspoon dried thyme
1 bay leaf
1 cup mushroom stems
1 tablespoon black peppercorns
1 cup dry white wine

Instructions:

Combine all ingredients except peppercorns and wine in a 4-quart pot.

Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container.

Let broth cool, uncovered, for an hour before putting it in the refrigerator.


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