Diabetes Support

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Category: Dinner (Page 17 of 38)

Lemon-Pepper Tuna Recipe

Ingredients:
4 tuna steaks — 3/4 inch thick
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon oil
1/2 cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon country-style Dijon mustard
1 Tablespoon finely chopped fresh chives

Instructions:

Sprinkle both sides of tuna with salt and pepper.

Heat oil in nonstick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in center, about 8 minutes. Transfer tuna to platter.

To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately.


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Lemon Shrimp Casserole Recipe

Ingredients:
1 1/2 lb Shrimp; cooked
1 cup Sharp cheese; grated
1 can Mushroom soup (low carb)
1/2 cup Green pepper; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/2 cup Butter
Lemons

Instructions:

Mix first 3 ingredients together.

Saute pepper, onion and celery in butter. Add to shrimp mixture.

Put in flat casserole and completely cover top with sliced lemons. Bake at 375~F, covered, for about 20 minutes.

Serves 6.


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Lime Shrimp Recipe

Ingredients:
3 tablespoons Lime juice
1 Green onion – chopped
2 tablespoons Cilantro – chopped
1 teaspoon Jalapeno chili – minced
1 teaspoon Olive oil
1/2 teaspoon Garlic – minced
1/8 teaspoon Salt
20 Large shrimp – peeled and de-veined.
1 tablespoon Red pepper – minced
Cucumber slices

Instructions:

Whisk together all ingredients except shrimp.

Toss 2 tablespoons dressing with shrimp. Chill 30 minutes.

Preheat broiler. Broil shrimp 1 1/2 minute per side, until opaque. Toss with remaining dressing and 1 Tablespoon minced red pepper. Cool. Serve with cucumber slices.


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Lobster Parisienne Recipe

Ingredients:
6 Lobster tails, cooked/chilled
6 tablespoon Mayonnaise
1 teaspoon Mustard, prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives, finely minced
1 tablespoon Parsley, finely minced
Salt to taste
Pepper to taste

Instructions:

Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces.

Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.

To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.


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Red Snapper Recipe

Ingredients:
1 Red snapper (1 1/2 lb), boned-and filleted with skin on
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon olive oil
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped very ripe tomatoes
1/4 cup red wine

Instructions:

Sprinkle the red snapper fillets with salt and cayenne.

In a 9-inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring.

Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the heat down to a simmer.

Place fillets, skin side down, on the mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter.

Spoon sauce over fillets.

6 carbs.


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Baked Sea Bass with Black Olive Sauce Recipe

Ingredients:
4 Cloves garlic, minced
1 cup Pitted black olives, chopped
1 teaspoon crumbled dried oregano
1 teaspoon crumbled dried basil
2 tablespoons minced parsley
Salt
Freshly ground pepper
1/4 cup olive oil
2 lb Sea bass fillets (4 to 6 ea)
1/2 cup vegetable stock

Instructions:

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper.

Heat oil in 13×9-inch glass baking dish at 425 degrees 1 minute.

Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done.

To serve, arrange fillets and olive mixture on heated serving plates.

2 grams carbohydrates. Makes 4 servings.


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Crab Cakes

Ingredients:
2 to 2-1/2 cups pork rind crumbs
3 to 4 tablespoons water
2 cups cooked or canned crab (approximately 1 lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 teaspoon mustard
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1 tablespoon Old Bay seasoning*
1 tablespoon minced parsley
1/4 teaspoon pepper
1/4 teaspoon salt

Instructions:

Put pork rind crumbs in a large bowl, and mix with enough water to soften them.

Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart).

Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. They can also be broiled.

* Old Bay Seasoning includes celery salt, mustard, red pepper, black pepper, bay (laurel) leaves, cloves, Allspice (pimento), ginger, mace, cardamom, cinnamon and paprika


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Lobster a La Newberg Recipe

Ingredients:
1/4 cup of sherry
One pound of lobster meat
One teaspoonful of butter
One-half pint of cream
Yolks of four eggs
Lobster fat.

Instructions:

Three hours before cooking pour the sherry over the lobster meat and let it stand until ready to cook.

Heat the butter and stir in with the lobster and wine, then place this in a stew pan, or chafing dish, and cook for eight minutes.

Have the yolks of eggs well beaten and add to them the cream and lobster fat, stir well. Put this in a double boiler and let cook until thick, stirring constantly.

When this is cooked pour it over the lobster and let all cook together for three minutes.

Serve in a chafing dish.


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Dill Fish with Lemon Sauce Recipe

Ingredients:
4 boneless white fish fillets
2 tablespoons lemon pepper
1-2 tablespoons chopped fresh dill
1/3 cup lemon juice

Lemon Sauce:
2 Tablespoons lemon juice
1/2 cup heavy cream
3 tablespoons butter
2 tablespoons chopped fresh chives

Instructions:

Rinse fish under cold water.

Sprinkle pepper all over fillets and place in a shallow non-metal dish. Combine dill and lemon juice. Pour over fish, cover and refrigerate several hours. Prepare and heat the barbeque before cooking. Just make sure it is nice and hot.

Cook the fish on a hot lightly greased barbecue griddle for 2-3 minutes each side or until the flesh flakes easily with a fork. Serve with Lemon sauce barbecued citrus slices.

To make Lemon Sauce: Simmer the lemon juice in a small pan until reduced by half. Add cream and stir until mixed through. Whisk in the butter a little at a time until it is melted, stir in the chives.


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Oyster and Celery Boullion Recipe

Ingredients:
1 cup chopped celery tops
1 pint small oysters
1 slice onion
1 teaspoon salt
1/2 bay leaf
1/4 teaspoon paprika
3 cups boiling water
white of 1 egg

Instructions:

Simmer celery, onion, bay leaf and water for fifteen minutes.

Add oysters finely chopped and simmer ten minutes. Strain.

Season with salt and paprika and pour over the stiffly beaten white of egg.

Serve in cups.

Serves four.


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