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Category: Dinner (Page 23 of 38)

Marinated Vegetables & Turkey Platter Recipe

Ingredients:
1/3 cup tarragon vinegar
1/4 cup vegetable oil
2 teaspoons dried oregano leaves
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cloves garlic, finely chopped (or use 1 teaspoon crushed garlic from jar)
1 medium cucumber, sliced (1/2 of a long seedless cuke is good)
1 medium red onion, sliced and separated into rings
1 medium green bell pepper, cut into rings, cut in half
1 medium red bell pepper, cut into rings, cut in half
1 medium yellow bell pepper, cut into rings, cut in half
Kale or red-leaf lettuce leaves
24 thin slices smoked turkey (about 1 1/2 pounds)

Instructions:

Mix vinegar, oil, oregano, mustard, pepper, and garlic. Place cucumber, onion, bell peppers, and tomatoes in sealable heavy-duty plastic bag (or a large Tupperware-type container). Pour vinegar mixture over vegetables; seal bag and toss. Refrigerate at least 4 hours or overnight.

Line serving platter with kale or lettuce. Drain vegetables. Arrange vegetables and turkey on lettuce.


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Chicken Breast and Goat Cheese Recipe

Ingredients:
4 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
6 oz fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary

Bell Pepper Sauce:
Bell pepper
1/4 small onion
1 small saucepan
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Instructions:

Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.

In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.

Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn’t completely evaporate.

Put bell peppers and onion through a juicer. In small saucepan, place pepper-onion juice, olive oil, salt and pepper; bring just to a boil.

Place chicken on serving plate and pour sauce around it.


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Marinated Chicken with Wild Mushroom Skewers Recipe

Ingredients:
5 skinless, boneless chicken breasts, cut into 1″ pieces
1 pound wild mushrooms, cut into 1-1/2″ pieces (shitake, Portobello or crimini)
3 tablespoons extra-virgin olive oil
3 tablespoons aged balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly chopped sage leaves
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
24 5–6″ wooden or bamboo skewers soaked in water for at least 30 minutes

Instructions:

Preheat grill to high.

Place all ingredients in large bowl and marinate for at least 10 minutes. You can marinate up to two hours before grilling.

Place three pieces of chicken and two pieces of mushroom on each skewer, alternating between each.

Place skewers on hot grill for about three minutes on each side, turning once.


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Chicken Goulash with Paprika Recipe

Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 tablespoon butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 tablespoon sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 tablespoon sour cream

Instructions:

Preheat oven to 450°F.

Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture the breasts and thighs.

In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water.

Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450°F, then lower the heat to 375°F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175°F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife.

Note that breasts cook faster than thighs, check those first, and let the thighs cook a few minutes longer.

Remove chicken pieces to a platter and let sit for 10 minutes.

Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.

Carb Count: 8 carbs per serving. Serves 4.


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Chicken Parmesan Recipe

Ingredients:
6 boneless skinless chicken breasts
1/3-1/2 cup crushed pork rinds
1/4 tsp Italian Seasoning
1/2 tsp garlic powder
3/4 cup Parmesan cheese
1 egg
1 can of spaghetti sauce (low carb)

Instructions:

Pour sauce in bottom of casserole dish.

Beat egg with fork. Mix crushed pork rinds and seasonings (adjust to your taste).

Dip chicken in egg then press into crumb mixture. Lay pieces on top of spaghetti sauce.

Bake in oven at 350°F for about 40 minutes or until chicken is done.


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Pepperoni-Stuffed Chicken Italiano Recipe

Ingredients:
6 boneless chicken breasts
1 package pepperoni slices
8 oz. grated Mozzarella
20 wooden toothpicks

Sauce:

1 can diced tomatoes
3/4 cup mushrooms
1/4 cup white wine
1/4 cup olive oil
1 tablespoon freshly minced garlic
Italian seasoning to taste
Salt to taste

Instructions:

Place the oil, wine and mushrooms in a skillet and sauteed until mushrooms lose their firmness. Add the garlic, tomatoes, Italian seasoning and salt.
Allow this to simmer.

Place the chicken breast skinned-side down, and beat with a tenderizing mallet to flatten as in scallopini. layer pepperoni slices on the chicken until covered, add a layer of grated mozzarella on top. Loosely roll the breast up like a jellyroll, and place a few of the wooden toothpicks in to help the roll hold its shape. Repeat until all breasts are so prepared.

Place into chicken into your baking dish. Cover the chicken in the sauce, then bake at 350º F for 45 minutes to an hour.


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Roasted Chicken with Prosciutto & Green Olives Recipe

Ingredients:
1 free-range chicken, 3 1/2-4 lbs.
1/4 lb. prosciutto, in one piece, diced into 1/2-inch cubes
1/3 cup shallots, minced
2 cloves garlic, minced
1/2 cup whole green olives, unpitted
1/2 cup white wine
Salt and pepper to taste

Instructions:

Preheat the oven to 350°F.

Split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Sprinkle with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes.

While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives.

Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.

Remove the chicken from the pan. Either carve the chicken or cut it up into serving pieces. Pour the prosciutto mixture over the chicken and serve.

Serves 3-4


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Grilled Chicken with Rosemary Recipe

Ingredients:
2 broiler chickens, split, about 5 to 6 pounds total
1/4 cup vegetable oil
1/2 cup melted butter
1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
1 small clove garlic
1 teaspoon salt
Freshly ground black pepper, to taste

Instructions:

Prepare the grill; place an oiled rack 4 to 6 inches above medium coals.

Combine the oil, butter, lemon juice, rosemary, garlic, and salt. Brush the chicken inside and out with 1/4 cup of the seasoned butter.

Place the chickens on the grill, bone side down. Baste chicken halves frequently with the remaining butter mixture and turn 10 minutes. Grill for 30 to 40 minutes in all, or until chicken is tender and juices run clear with pierced with a fork.

Sprinkle well with pepper and serve.

Serves 4.


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Chicken Breasts Stuffed with Spinach & Goat Cheese Recipe

Ingredients:
4 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 pound spinach, tough stems removed
4 (6-ounce) boneless, skinless chicken breasts
4 ounce goat cheese
Salt and freshly ground black pepper

Instructions:

Heat oven to 400°F.

Heat 2 teaspoons of the oil in a large skillet over medium heat.

Add garlic and cook, stirring until fragrant, about 30 seconds. Stir in spinach and cook, stirring until spinach is wilted and liquid evaporates, about 2 minutes.

Season the spinach well with salt and pepper and transfer to a plate.

Cut a pocket in the chicken breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.

Heat the remaining oil in the skillet over medium-high heat.

Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side.

Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

Serves 4


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Chinese Roast Duck Recipe

Ingredients:
4 tablespoons onion, Chopped
4 tablespoon celery, chopped
4 tablespoon ginger, minced
1/2 teaspoon cinnamon, ground
1 each star anise, broken up
1/2 cup Soy sauce
2 packets stevia
2 tablespoon Dry sherry
1 tablespoon Salt
1 tablespoon Soy sauce
2 tablespoon Chinese black vinegar or
2 tablespoon Red wine vinegar

Instructions:

Clean duck, removing as much fat from the neck as possible. Rinse and pat dry with paper towels. Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise, soy sauce, stevia and wine. Bring to a boil and pour into duck. Sew up the opening. Rub skin with the salt.

Line a pan with heavy aluminum foil. Place duck breast side up, on a rack in the pan. Pour 1 cup water into the bottom of the pan to reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off the water and fat and prick the skin lightly with a fork. Brush the duck with vinegar and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.

Snip the threads and drain the duck (reserve the filling as sauce if desired). Let stand 10 minutes. Cut duck in small pieces and serve


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