Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 76 of 77)

Anchovy Deviled Eggs Recipe

Ingredients:
12 hard boiled Eggs
1/2 cup mayonnaise
2 tablespoon anchovies, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoon parsley, minced
Salt and pepper
Capers

Instructions:

Slice eggs length wise. Remove yolks from eggs and mash in bowl.

Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste.

Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley.

Cover and chill until serving time.


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Almond Deviled Eggs Recipe

Ingredients:
6 hard-boiled egg
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon garlic salt
3 teaspoon roasted almonds, finely chop
12 roasted almonds
Fresh parsley

Instructions:

Slice eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.

Evenly fill the egg whites, Garnish with whole almonds and parsley.

Chill until read to serve.

12 servings


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Yellow Squash and Gruyere Frittata Recipe

Ingredients:
2 tablespoons butter, divided
2 medium yellow crookneck squash, cut into 1/4-inch rounds (2-1/2 cups)
1 packed teaspoon thinly sliced fresh sage or basil leaves
10 large eggs
1/2 cup water
1/2 teaspoon salt
3/4 cup coarsely shredded Gruyere cheese

Instructions:

Melt 1 tablespoon butter in 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and saute 8 minutes, stir in sage. Cook just 1 or 2 minutes more until tender and browned in spots.

Arrange oven rack 6 inches from heat source, heat broiler. Whisk eggs, water, and sale in a bowl. Melt remaining tablespoon butter in skillet, pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes. Sprinkle Gruyere evenly over the top.

Broil frittata until just set, about 1 minute. Cut into wedges to serve.


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Dilly Beef Salad Recipe

Ingredients:
3 cup beef, cooked, cubed
3/4 cup pepper, green, chopped
5 large olives, stuffed, sliced
10 onions, pickled, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon mustard, dry
1 teaspoon dillweed
1/2 cup mayonnaise
1 tablespoon lemon juice
Onions, pickled
Olives, stuffed

Instructions:

Combine beef, green pepper, sliced olives, and chopped pickled onion; chill.

Combine pepper, salt, mustard, dillweed, mayonnaise, and lemon juice; mix well and add to meat mixture. Toss lightly.

Chill at least 1 hour. Garnish with pickled onions and olives.


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Herbed Zucchini Soup

Ingredients:
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon (1 teaspoon for dried tarragon)
3/4 cup shredded cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions:

Place broth, zucchini and tarragon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.

Puree in a blender. in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese. Remove from heat and season with salt and pepper.

Serve hot or chilled.
4 servings.


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Veloute Sauce Recipe

Note: Velouté is one of the five sauces of classical cuisine. It can also be used for fish.

Ingredients:
6 cups chicken stock
2 Tbsp clarified butter
2 Tbsp thickener (see Low Carb Thickeners)

Instructions:

Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Do not let it turn brown as it will affect the flavour.

Stir the thickener you choose until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux.

Heat the roux for another few minutes or so, until it has turned a light blond color. Don’t let it get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.

Simmer for about 30 minutes (the volume will be reduced by about one-third) Stir frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock.

For an extra smooth consistency, you can pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Keep the velouté covered until you’re ready to use it.

Makes about 1 quart of chicken velouté sauce.


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Zanibar Chicken Recipe

Ingredients:
3 pounds chicken thighs and/or drumsticks
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 pepper
2 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed through a press
3/4 cup orange juice
3 Tbsp raisins
1/3 cup slivered almonds

Instructions:

Season chicken with the spices.

In a large fry pan, heat oil over med-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside.

Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer.

Return chicken to pan. Add orange juice and raisins. Cover, reduce heat, and simmer 15 minutes, until chicken is tender. Garnish with almonds.


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Flank Steak Recipe

Ingredients:
3 lb. flank steak, trimmed
1/4 cup cracked black pepper
1/4 cup chopped garlic
6 bay leaves, fresh if possible
1 tablespoon fresh chopped rosemary
3/4 cup Oregon or other good Pinot Noir
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 cup good quality beef broth
3 tablespoon unsalted butter, softened
2 tablespoon of flour
8 oz. Oregon blue cheese or other mild blue cheese, crumbled
Salt
Freshly ground pepper

Instructions:

Rub the steak with the cracked pepper and garlic and place it in a shallow glass or stainless steel dish. Add the bay leaves, rosemary, wine, olive oil and vinegar. Cover and refrigerate for 24 hours, turning the meat 2 or 3 times.

You can broil or cook stove top. OR Prepare a charcoal fire. Remove the meat from the refrigerator 30 minutes before cooking.

Remove the meat from the marinade and pat dry with a towel. Strain the marinade into a medium saucepan and discard the herbs and spices. Bring the liquid to a low boil and continue boiling until it is reduced by half. Add the beef broth to the wine reduction and bring to a simmer.

Sauce: Combine the butter with the flour, mixing it completely.  In small bits, whisk the butter flour mixture into the wine mixture, whisking well after each addition until a smooth sauce of the desired thickness has been achieved. Season to taste with salt and pepper and keep warm over very low heat.

Season the steak generously with salt and pepper and broil or grill. Cook for 3 minutes on each side for a total of 12 minutes for medium rare. For medium, cook 1 minute longer on each side, for a total of 14 minutes.

Transfer the meat to a warm serving platter. Remove the sauce from the heat and whisk in 1 1/2 cups of the blue cheese, stirring until smooth. Check the seasoning and adjust as necessary.

Cut the steak on the diagonal across the grains into 1/4″ slices and arrange on a platter.  Top with the sauce and garnish with the remaining cheese.


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Crispy Chicken Cutlets Recipe

Ingredients:
6 chicken cutlets
1 cup mayonnaise
1/4 cup fresh lemon juice
2 garlic cloves, minced
2 scallions, chopped, including the firm green
Salt & Pepper to taste
Several sprigs fresh thyme, leaves only

Instructions:

Salt the cutlets lightly and rub the sale in on both sides. In a small bowl mix together the remaining ingredients. Spread the flavored mayonnaise over the chicken, coating both sides, and let it marinate for 2 hours.

Preheat the oven to 350 degrees F. Put the cutlets on a foil-lined baking sheet and bake for 20 to 30 minutes or until the outside is golden brown and crispy. If they’re not crispy, run them under the broiler.

Serves 6.


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Chicken & Peppers Recipe

Ingredients:
3-4 Chicken Breast
2 Green or Red Bell Peppers
1/2 White Onion
Olive Oil
Garlic or Teriyaki sauce
Monterey Jack Cheese

Instructions:

Cut and cook pepper and onion in butter or oil until crisp tender with salt, pepper to taste, remove and set aside.

Sprinkle chicken with teriyaki sauce or garlic (salt or powder) both sides, brown in olive oil.

Pour peppers and onions over chicken and top with cheese.


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