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Category: Dinner (Page 12 of 38)

Seafood Bisque Recipe

Ingredients:
1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
2 sticks butter
1 quart water
1 tablespoon chicken stock
2 6.5-oz. chopped clams with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (leave in one piece)
1/3 lb salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
Chives for garnish, optional

Instructions:

Sautè shallots and diced celery in butter, until soft. Stir with a wire whip for 5 minutes, on low heat and set aside.

Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock.

Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.

Carb Count: 2-3 carbs per serving. Serves 6-8


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Seafood Surprise Recipe

Ingredients:
1/2 lb shrimp, steamed & shelled
1/2 lb crab meat
1/2 lb oysters, steamed & shelled
1/4 cup pimientos, chopped
1/4 cup Green olives, chopped
1 Garlic clove, minced
1/2 cup onion, chopped
1 cup mayonnaise
1 tablespoon dill, chopped
1 tablespoon lemon juice, or lime
1/2 cup green bell pepper, chopped
1/2 cup pork rinds, crushed

Instructions:

Mix all ingredients except the pork rinds.

Put into a greased casserole. Cover and bake for 10 minutes at 350°F-180°C.

Add pork rinds and return to oven for 20 minutes more.

Carb Count: 6.6 per serving. Serves 6


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Grilled Shrimp in Chili Sauce Recipe

Ingredients:
16 shrimp, shells on
3 cloves garlic
2 inches fresh ginger root
2 tablespoons fresh lemon grass
3 tablespoons sweet chili sauce
4 wooden skewers

Instructions:

Soak skewers in water

Prepare the shrimp: devein and cut off legs but the shell left on. The shell will protect the delicate shrimp meat on the grill.

Grate the ginger, garlic, and lemon grass (or very finely chop). Mix them in a medium sized bowl with the sweet chili sauce.

Stir in the shrimp until well coated with marinade.

Let marinate for at least 10 minutes in the fridge.

Thread 4 shrimp onto each skewer.

Once coals are ready, place shish kebabs flat on grill. Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.

Flip and cook another few minutes on the other side.

Carb Count: 1.5 grams per serving. Serves 4.


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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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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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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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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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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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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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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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