Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 56 of 77)

Poached Egg & Turkey Sausage Recipe

Ingredients:
1 teaspoon olive oil
8 ounces hot or sweet Italian turkey sausage, sliced thin on a diagonal
1 onion, halved, thinly sliced
2 orange or yellow bell peppers, seeded, thinly sliced crosswise
2 garlic cloves, minced
1 teaspoon Italian seasoning
Black pepper to taste
8 poached eggs
1 tablespoon white vinegar

Instructions:

Heat oil in a large nonstick skillet over medium-high heat. Add turkey sausage and cook, stirring often, until lightly browned, about four minutes. Using a slotted spoon, transfer sausage to a plate layered with paper towels.

Add onion and bell pepper to skillet and cook, stirring often, until softened and lightly browned, about seven minutes. Add garlic and cook, stirring constantly, for two minutes.

Add sausage, Italian seasoning, and black pepper and cook, stirring occasionally, until most of the liquid has evaporated, about five minutes.

Adjust seasoning and set aside, covered to keep warm.

Poach eggs in a large saucepan. Fill a saucepan with three inches of water and add a tablespoon of vinegar. Bring water to a boil over high heat. Lower heat to medium-low to bring water to a simmer. Break an egg into a small cup. Gently slide egg into water. Repeat with remaining eggs. Cook until the white and yolk are firm, about five minutes.

Using a slotted spoon, lift one egg at a time from water and drain on a stack of paper towels.

Serve immediately.


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Deviled Eggs with Horseradish and Scallions Recipe

Ingredients:
4 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika (optional)

Instructions:

Hard boil the eggs, then cut the eggs in half lengthwise and place the yolks in a small mixing bowl.

Mash the yolks, adding the mayonnaise and mustard, until a smooth paste forms. Stir in horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (optional). Serve at room temperature or chilled.

4 servings.


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Eggs Benedict & Canadian Bacon Recipe

Ingredients:
4 eggs
Canadian bacon

Hollandaise Sauce: 1/2 cup butter
3 beaten egg yolks
1 tablespoon water
1 tablespoon lemon juice

Instructions:

Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer. Break eggs into a cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes. Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.

Hollandaise sauce: Combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.


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Salmon Dill Omelet Recipe

Ingredients:
Nonstick cooking spray
3 egg whites or
2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 once smoked salmon (lox style)
2 teaspoons finely chopped red onion
1 tbs plain yogurt
1/2 teas snipped fresh dill or dash of dried dill mixed into the yogurt

Instructions:

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat. Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Put salmon and onion onto half of the eggs. Fold the unfilled half of the eggs over the salmon. Gently slide the omelet out of the skillet onto a serving plate.

Top with 1 tablespoon yogurt and the dill.

Carbs per serving – 3. Serves 1 (1 omelet).


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Smoked Chicken, Avocado and Cheddar Cheese Omelet Recipe

Ingredients:
4 large eggs
6 oz chicken breasts, smoked
2 oz sharp Cheddar cheese, grated
2 oz Monterey Jack cheese, grated
1/4 cup guacamole

Instructions:

Prepare omelet open-faced. Arrange warmed, sliced, smoked chicken pin-wheel style over top and sprinkle with cheeses. Place under broiler to melt.

Garnish with guacamole.

Carb Count: 2.8 per servings (including guacamole) Serves 2.


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Cheddar Egg Souffle Recipe

Ingredients:
6 eggs, slightly beaten
1 cup shredded cheddar cheese
1/2 cup half and half
2 tablespoon soft butter
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Heat oven to 325°F-160°C.

Mix all ingredients. Pour into ungreased baking pan 8″ x 8″ x 2″ or into individual souffle cups.

Bake 25-30 minutes, or until eggs are set.

Serve with crispy bacon.

Carb Count: 2.1 carbs per serving. Serves 3.


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Asparagus Cheese Omelet Recipe

Ingredients:
Nonstick cooking spray
3 to 5 thin spears asparagus
3 egg whites or 2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 ounce desired flavor individually wrapped spreadable cheese wedge, cut up
1 tbs. red sweet pepper slivers
1 tsp. snipped fresh parsley

Instructions:

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat.

Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Arrange the asparagus spears on half of the eggs in skillet. Top evenly with cheese. Fold the unfilled half of the eggs over the asparagus and cheese.

Gently slide the omelet out of the skillet onto a serving plate.

Sprinkle omelet with red sweet pepper slivers and parsley.

Carbs per serving – 4. Serves 1 (1 omelet).


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Cheese Crisps Recipe

Ingredients:
1 cup grated hard cheese
Seasonings (optional): garlic powder, hot pepper powder, cinnamon, etc.

Instructions:

Preheat oven to 350 F.

Toss cheese with any seasonings if desired.

Pile 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less even. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). Watch as they get brown fast.

If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

*Note on type of cheese: Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp “shell,” whereas cheddar will be more chewy and “lacey” (the fat separates out), though still firm.

Serving Suggestions: Fill with dip, put in salad, spread the flat ones with spread or just eat plain!

Carbs: 0


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Western Omelet Recipe

Ingredients:
2 tsp butter
2 tsp olive oil
1 tsp chopped shallot
1/4 green or red bell peppers, chopped
1/2 oz. baked ham, chipped or chopped finely
1 tsp parsley
Black pepper to taste
2 eggs
Salt and pepper to taste
1/2 oz cheddar cheese, grated (about 2 tablespoons)

Instructions:

In small skillet, melt 1 tsp butter and 1 tsp olive oil. Saute shallots and peppers until they are soft. Add ham and parsley. Saute briefly to warm ham. Season with pepper. Remove from heat.

In larger skillet, melt remaining 1 teaspoon of butter and 1 teaspoon oil over low heat. Break eggs into a bowl. Whisk eggs with 1 teaspoon water and salt and pepper. Pour mixture into skillet. Keep heat low. Cook eggs without stirring until they begin to bubble up, 4-5 minutes. Place ham mixture and grated cheese on one half of omelet. When most of the liquid egg has set, fold in half over filling to close omelet. Cook briefly to melt cheese. Serve.


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Turkey Salad Stuffed Eggs Recipe

Ingredients:
8 eggs
2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt

Instructions:

Place eggs with enough water to cover in medium-sized saucepan. Bring to a boil; reduce heat to simmer for 10 minutes.

Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use.

Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.


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