Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 24 of 77)

Grilled Salmon Recipe

Ingredients:
2 (6 ounce) skinless salmon fillets, about 1-inch thick, cut into 2-inch strips
1/3 cup lemon juice
1/4 cup white wine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 pinch crushed red pepper flakes
1/4 cup olive oil

Instructions:

Preheat grill for medium-low heat.

Lie the salmon in the bottom of a baking dish.

Whisk together the lemon juice, wine, mint, dill, parsley, garlic, and red pepper flakes in a bowl. Slowly drizzle in the olive oil while whisking vigorously.

Pour the mixture over the salmon. Marinate the salmon in the refrigerator for no more than 30 minutes.

Thread the salmon onto metal or soaked wooden skewers lengthwise.

Cook on preheated grill until opaque in the center, about 4 minutes per side. Serve immediately.


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Deviled Eggs with Smoked Salmon Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
2 ounces finely chopped smoked salmon, lox, or nova
½ teaspoon Dijon-style mustard
¼ teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixture, creating a smooth mound. Refrigerate until ready to use.

Carb Count: .8 grams per seving. Servings: 6.


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Deviled Eggs with Crabmeat Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon low-carb ketchup
1 teaspoon lemon juice
2 ounces cleaned and finely flaked crabmeat
salt to taste
freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixutre, creating a smooth mound.

Refrigerate until ready to use.

Carb count: 0.9 gram per serving. Serves Six.


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Cucumber Rounds with Salmon Spread Recipe

Ingredients:
Sliced cucumber rounds
1 (6-ounce) can boneless, skinless pink salmon in water, drained
4 ounces cream cheese
1 teaspoon lemon juice
Salt and ground black pepper to taste (just a couple of dashes will do)
Fresh dill for garnish (optional)

Instructions:

Combine all of the ingredients in a large bowl. Use mixer on low speed until well blended. Cover and chill until ready to serve.

Serve on cucumber rounds.

Serves 4.


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Crab Quiche Recipe

Ingredients:
8 eggs
Butter
1 cup sour cream
1/4 teaspoon black pepper
1 6 ounce can lump crab meat, drained, flaked and cartilage removed
1/2 cup roasted red sweet peppers, drained and chopped
2 tablespoons snipped fresh Italian (flat-leaf) parsley

Instructions:

Preheat oven to 325 F.

Coat six 6-ounce cups with butter. Set aside.

In a large bowl whisk together the eggs, sour cream, and black pepper. Sire in crabmeat. roasted peppers and parsley.

Dived egg mixture amount prepared custard cups. Place cups on a baking sheet. Bake for 30-35 minutes or until a knife inserted in centers comes out clean. Remove from oven.

Carbs: 1 carb per serving. Makes 6 (1 custard cup each).


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Crab Bisque Recipe

Ingredients:
4 pounds snow crab clusters (legs)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 small turnips, peeled, chopped
1/4 cup fresh chopped parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Instructions:
Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent),

Strain stock. discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.

Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.

Add the remaining crab and simmer for another hour until the soup is very thick.

Carb Count: 5 carbs per serving. Serves 6.


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Calamari Salad Recipe

Ingredients:
½ cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Instructions:
Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.)

Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve.

One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter. Arrange fennel around salad in a spoke pattern. Serve immediately.

Carb Count: 7 grams per serving. Serves 6.


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Native American Broiled Salmon Recipe

Ingredients:
1 (6-lb) salmon
2 lemons
Butter
Salt and pepper to taste

Instructions:

Filet a six-pound salmon, rinse well, cut in half and place on a baking pan.

Slice two lemons and squirt over salmon. Allow to stand for one hour. Salt and pepper if you like.

After one hour, place under broiler for two minutes, then add a slice of butter for each piece of salmon and continue cooking for six minutes, or until done.


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Chipotle Lime Bacon-Wrapped Grilled Shrimp Recipe

Ingredients:
12 large, raw, peeled and deveined shrimp
2 tablespoon olive oil
1 lime zest
2 tablespoons lime juice
1/4 teaspoon chipotle powder, to taste
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

Instructions:

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

Spread the bacon pieces out over several layers of paper towels. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.

Grilling: Thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.

Grill uncovered for 5 to 7 minutes on each side

Baking: Secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

Carb Count: 1.3 carbs


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Stuffed Maine Lobster Recipe

Ingredients:
6 lobsters-maine (1 1/4 lb.)
1 cup celery, diced
1 cup onion, diced
1 cup scallops, cubed
1 cup bay shrimp, diced
1/2 cup crab meat
4 tablespoon butter
1/4 cup sherry
1 1/4 cup mayonnaise
6 teaspoon pork rinds flour
Salt & ground black pepper

Instructions:

Preheat oven to 350 degrees.

Immerse lobsters in boiling salted water for 5-7 minutes & let cool in the same water.

While they’re cooling, saute celery, onion, scallops, shrimp & crab meat in butter. Season to taste w/ salt & pepper.

Add sherry. Strain mixture to release excess liquid.

While this mixture is draining, if lobsters have cooled sufficiently, place
them belly side up on a cutting board. Cut them down the middle w/ a sharp knife & open them flat, leaving the meat intact.

Remove the stuffing mixture from the strainer to a bowl. Add the mayonnaise & stir gently until well mixed.

Mound filling on each lobster shell. Sprinkle pork rinds over the tops.

Bake 5-7 minutes in preheated oven until golden brown.


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