Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 22 of 77)

Caribbean Jerk Rub Recipe

Ingredients:
1/2 pack Stevia
1 tablespoon onion powder
1 tablespoon dried thyme
2 teaspoon dried allspice
2 teaspoon ground black pepper
1 teaspoon cayenne peper
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions:

Blend all the above ingredients well. Rub over meat, poultry or seafood at least 2 hours before grilling. Grill as usual.


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Cajun Spices Recipe

Ingredients:
9 tsp cayenne pepper
4 1/2 teaspoon pepper, black
4 1/2 teaspoon sea salt
6 tsp oregano, dried, ground
6 tsp thyme, dried
6 tsp fennel, dried
6 tsp cumin, ground
6 tsp cardamon, ground
6 tsp garlic powder
6 tsp chile powder
6 tsp coriander, dried

Instructions:

Whirl in blender or mix all together by hand and fill up jar to store.


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Cajun Seasoning Recipe

Ingredients:
1/2 cup Salt
3/4 cup Garlic,chopped
1/4 cup Black pepper
1/4 cup Cayenne pepper
Cajun Seasoning Mix
1 tablespoon dried basil leaves
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoon salt
2 teaspoon dried thyme
1 teaspoon ground allspice


Instructions:

Combine together. Store in sealed glass jar. Shelf life unlimited.

Use to season tender cuts of meat before grilling. Makes enough to season 2-4 pounds of meat (depending on personal taste).


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Cajun Blackening Spice Recipe

Ingredients:
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder

Instructions:

Mix together and store in an air-tight container. Store in a cool, dark place.


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Salmon Pepper Recipe

Ingredients:
1 large green sweet pepper
1 8 oz. package cream cheese
1/2 cup sour cream
1/2 cup thinly sliced green onions (4 to 6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobe sauce
4 ounces smoked salmon, flaked, with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters removing stem, seeds and membranes. Place pepper quarters skin sides up, on prepared baking sheet.

Broil 4 to 5 inches from the heat for 10-15 minutes or until pepper skins are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.

Beat in sour cream until smooth. Reserve 1/4 cup of the green onions, stir in the remaining green onions, the garlic, paprika and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper. Spread mixture in a 1-quart au gratin dish.

Bake for 15 minutes or until heated through, stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices.

Carb per serving: 6 g. Servings: 12 (1/4 cup dip and 6 cucumber slices each).


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Crab Topped Shrimp Recipe

Ingredients:
16 fresh or frozen large shrimp in shells (about 12 oz)
2 tablespoons light tub-style cream cheese, softened
2 tablespoons light mayonnaise or salad dressing
1 teaspoon dijon-style mustard
1/3 teaspoon salt
1 6.5 oz can lump crabmeat, drained and flaked
2 tablespoons finely chopped green onion
2 tablespoons finely-chopped roasted red sweet pepper

Instructions:

Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp, pat dray with paper towels.

Preheat oven to 425 degrees. Line a 15×10 inch baking pan with foil, set aside.

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard and salt. Stir in crabmeat, green onion, and roasted pepper until combined.

Butterfly eat shrimp but cutting through the rounded side almost to the other side, open shrimp and lay flat, cut sides down, in prepared baking pan.

Divide crab mixture among shrimp in a mound on each shrimp. Bring shrimp tails up and over the crab mixture.

Bake about 10 minutes or until shrimp are opaque. Serve warm.

Carbs: 0 per serving. 16 Servings.


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Roasted Vegetables with Tuna Recipe

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, –  Jalapeno or Serrano (seeded and minced)
3 tablespoon of olive oil
1 ½ tablepoons of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets

Instructions:

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.

Put the vegetables in a serving bowl and stir in the chile.

Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently.

Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Carb Count: 10 carbs per serving. Serves 4.


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Tuna Fish Canapes Recipe

Ingredients:
1 can (6 ounces) solid white albacore tuna, water-packed
2 teaspoons minced onion
3 drops lemon juice
1/2 cup minced celery
1/4 cup minced red pepper
1/2 teaspoon curry powder
2 1/2 tablespoons light sour cream
Cucumber slices and celery pieces

Instructions:

Combine all ingredients except cucumber slices and celery pieces. Refrigerate 1 hour to blend flavors.

Spread mixture on cucumber slices and use as a stuffing for the celery.


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Tilapia Puttanesca Recipe

Ingredients:
1 pound fresh or frozen skinless tilapia fillets
1/8 teaspoon salt
1/2 medium red onion, cut into wedges
1 tablespoon olive oil
2 cloves-garlic, minced
1 14.5 ounce can diced tomatoes, undrained
2 teaspoons dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 cup pitted Kalamata or mixed olives
1 tablespoon capers, drained (optional)
2 tablespoons coarsely chopped fresh italian (flat-leaf)parsley

Instructions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt, set aside.

In a large skillet cook onion in oil over medium heat about 8 minutes or until tender, stirring occasionally. Stir in garlic, tomatoes, oregano, and crushed red pepper. Bring to a boil. Reduce heat. simmer, uncovered for 5 minutes.

Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling. Reduce heat. Cook covered, for 6-10 minutes or until fish flakes when tested with a fork.

Remove fish to a serving platter. Simmer sauce, uncovered for 1 to 2 minutes more until thickened.

To serve, spoon sauce over fish. sprinkle with parsley.

Carbs per serving: 8 g. Servings: 4 – 4 ounce fish and about 1/2 cup sauce each.


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Baked Red Snapper with Chipotle Butter Recipe

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) red snapper
1 tablespoon butter, softened
1 canned chipotle chile in adobo sauce, finely minced

Instructions:

Preheat oven to 400°.

Combine cumin, paprika, salt and black pepper; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork.

While fish bakes, combine butter and chile. Spread butter mixture evenly over fish.

Serves 4.


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