Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 38 of 77)

Crab Salad Recipe

Ingredients:
Crab meat, 2 cups
Chopped celery, about 1/4 cup
Onion, to taste
Bell pepper, to taste
Mayonnaise to moisten salad
additional: 3 black olives, cheese cubes, pickle slices

Instructions:

Mix all ingredients together, salt and pepper to taste.

Lay a lettuce leaf on a plate and top with crab salad.

Serves four.


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Cobb Salad Recipe

Ingredients:
3 large eggs, hard boiled
3 slices bacon
5 ounces Boston lettuce
10 ounces cooked chicken, cubed
6 ounces cheddar cheese, cubed
1 avocado, diced
1/3 cup oil and vinegar salad dressing, or Balsamic Dressing

Instructions:

In a medium pot hard boil the eggs for 10 minutes,drain, rinse in cold water and drain again.

In skillet cook diced bacon until crisp; drain on a paper towel and set aside. Keep 2 tablespoon of the bacon fat from skillet.

Peel & dice eggs, set aside.

Separate lettuce into leaves & arrange over serving platter. Arrange chicken cubes, cheese cubes, diced avocado, eggs & bacon over the lettuce.

Stir reserved bacon fat into the dressing & drizzle half on the salad.


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Chicken Salad Recipe

Ingredients:
2 cups cold cooked chicken
2 cups celery cut fine
Salad dressing
Lettuce
1 hard boiled egg

Instructions:

Cut chicken in small pieces and mix with celery and salad dressing. Arrange on lettuce leaves and garnish with dressing and egg thinly sliced.

Cabbage and a little celery salt may be used in place of celery

Serves four.


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Chicken Salad With Cheese Recipe

Ingredients:
Lettuce
Sprouts
2 hard boiled eggs
Shredded cheddar cheese
Small pieces of chicken cut into chunks
Black olives

Instructions:

Toss and add salad dressing.


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Cashew Chicken Salad Recipe

Ingredients:
Lettuce
1/4 cup whole Cashews
Sprouts
2 hard boiled eggs
Shredded cheddar cheese
Small pieces of chicken cut into chunks
Black olives

Instructions:

Toss and add salad dressing.


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Caesar Salad Recipe

Ingredients:
1 head Romaine Lettuce (washed)
4 cloves Garlic
1 teaspoon Tabasco Sauce
2 teaspoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1 Egg
2 teaspoon Black Pepper
1 oz Grated Parmesan or Romano Cheese
1 oz Shaved wedge Parmesan or Romano Cheese (optional)
1/4 cup Extra Virgin Olive oil
Grilled chicken breast or bacon (optional)

Instructions:

Wash the lettuce, and break into bit sized pieces.

Peel the Garlic. In a blender, add the garlic, mustard, Tabasco, Worcestershire, egg, black pepper and olive oil. Blend until the Garlic is chopped and thoroughly mixed with the rest of the dressing.

Pour the dressing over the lettuce and toss until all leaves are coated. Add bacon or chicken breast if desired. Add the shaved parmesan or romano on top and serve.


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Bacon and Egg Salad Recipe

Ingredients:
10 slices bacon
4 hard-boiled eggs
2 tablespoon Worcestershire sauce
1/2 cup olive oil
1/4 cup lemon juice
1 head of lettuce
1 green pepper
2 stalks celery — chopped

Instructions:

Cook the bacon until brown and crispy. Drain and crumble.

Quarter the eggs.

Blend Worcestershire sauce, oil, and lemon juice. Set aside.

Wash and drain lettuce. Chop green pepper. Mix lettuce (which has been broken into bite-size pieces) with the celery, green pepper, bacon, and eggs.

Pour dressing over all and toss lightly.


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Avocado and Broccoli Salad Recipe

Ingredients:
1 small bunch broccoli
Salt to taste
1 large ripe avocado
1/2 lemon
1 teaspoon Dijon style mustard
1/2 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
Black pepper, freshly ground to taste
3 tablespoons olive oil

Instructions:

Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use.

Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill.

Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration.

Arrange the broccoli and the avocado alternately on each of 4 serving plates.

Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado.

Serve immediately.

Makes 4 servings.


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Turkey Wrap Recipe

Ingredients:
2 large lettuce leaves
2 slices turkey
1/4 red bell pepper, sliced thinly
1 tablespoon pesto sauce

Instructions:

Lay lettuce leaf flat on a plate. Place one slice of turkey. Spread with pesto sauce. Top with 1/2 of the red pepper slices.
Roll up.
Repeat with second piece of lettuce and turkey.
Total Carbs both pieces = 1.98


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Roast Turkey Recipe

Ingredients:
1 10 to 12 pound turkey, brined for 24-36 hours
6 tablespoons unsalted butter, softened
1-1/2 teaspoons dried thyme, crushed
1 tablespoon finely shredded orange peel
2 tablespoons finely shredded lemon peel
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large yellow onions, cut into quarters
4 stalks celery, preferably with tender leaves, cut into large pieces
6 to 10 bay leaves
10 cloves garlic, unpeeled
2 cups chick stock or reduced sodium chicken broth
3 small oranges, halved
3 lemons, halved
Sea Salt

Instructions:

Preheat oven to 350 F. Rinse the brined turkey under cold water and pat it dry, inside and out, with paper towels.

In a small bowl mix together the butter, thyme, orange peel, lemon peel, salt and pepper.

Rub the turkey with the now seasoned butter, inside and out. Fill the cavity with half of the onions, celery, bay leaves and garlic.

Skewer turkey neck skin to back. Tuck drumstick ends under the fold of skin across the tail, if available. If there is no band of skin, tie the drumsticks securely to the tail with clean 100% cotton kitchen string. Twist wing tips under back.

Place turkey, breast side upon a rack in a roasting pan. Insert a ovenproof meat thermometer into the center of an inside thigh muscle. Pour chicken stock into the roasting pan and set in the preheated oven. Cover loosely with foil.

Roast the turkey for 45 minutes undisturbed, then remove foil and roast one hour more, spreading juices over turkey every 20 minutes. Cut string and spoon juices over turkey. Roast for 30 to 60 minutes more or until thermometer registers 145F to 150F. Spoon juices over turkey again.

Add oranges, lemons and remaining onion, celery, bay leaves and garlic to pan surrounding turkey. Roast another 30 minutes more or until the thickest part of the breast reaches an internal temperature of 165 and the thigh juices run clear.

Remove from oven and transfer to a serving platter.

Tent loosely with foil, shiny side down and let sit for 20-30 minutes before serving. Remove fruits and vegetables from inside cavity and discard. Sprinkle pan roasted fruits and vegetables with sea salt before serving

Carbs: 0 g. Servings: 8 (3 ounce each).


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