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Category: Dinner (Page 35 of 38)

Tenderloin and Vegetables Recipe

Ingredients:
3 tablespoons olive oil
2 tablespoons grated lemon rind
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons salt
1 teaspoon pepper
1 (4-pound) trimmed beef tenderloin roast
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces

Instructions:

Heat oven to 425 F. In a bowl, combine olive oil, lemon rind, thyme, marjoram, salt and pepper. Rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant-read (or meat) thermometer inserted in tenderloin registers 135 F for medium rate or 145 F for medium doneness.

Transfer roast to a cutting board. Let rest 5 minutes before slicing.


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Veal Chops Recipe

Ingredients:
1 tablespoon butter
4 thick, lean rib veal chops (approximately 8-oz each)
2 tablespoons softened butter
2 tablespoons wine vinegar
1 1/2 teaspoons Dijon-style mustard
3 tablespoons heavy cream
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons finely chopped fresh parsley

Instructions:

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done.

In a saucepan, heat 7 ingredients together (butter, vinegar, mustard, cream, olive oil, salt and black pepper), stirring frequently. Do not boil.

When the chops are done, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mixture to the pan.

Heat over a low flame to combine the mixture with the pan juices. Pour the sauce over the chops and garnish with chopped parsley.

Enjoy!


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Lamb Chops Marinade Recipe

Ingredients:
Lamb loin chops
Four teaspoons olive oil
One tablespoon tarragon vinegar
One small sliced onion
One mashed clove of garlic
One broken up bay leaf
Twelve whole black peppers
Six cloves
1/4 teaspoon of salt
Two teaspoons of dried thyme
Strips of parsley and lemon peel

Instructions:

Mix olive oil, tarragon vinegar, onion, garlic, bay leaf, black peppers, cloves, salt, dried thyme, parsley and lemon peel.

Soak kidney lamb chops in this mixture for twelve hours and then broil.

Serves four.


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Saucy Lamb Patties Recipe

Ingredients:
1 pound lamb, finely ground
4 medium cloves garlic, minced
1/4 cup fresh mint, minced
2 tablespoons minced fresh sage
7 tablespoons olive oil
2 medium eggs
1 tablespoon crushed green peppercorns
1/4 cup heavy cream
Salt to taste
Black pepper to taste

Instructions:

In a small bowl, combine the lamb, half of the garlic, the mint, sage, 4 tablespoons oil, salt, black pepper, and eggs. Mix well, cover, and refrigerate for at least 3 hours.

Divide mixture into 8 portions and form into patties.

Place 2 tablespoons olive oil in a large skillet over medium heat and add 4 patties. Cook for 3 minutes per side. Repeat for the remaining four patties.

While the patties cook, place the remaining 1 tablespoon olive oil in a saucepan. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from heat and stir in peppercorns.

Add cream, stir very well, and cover to keep warm while lamp patties cook.

Place patties on plates, top with sauce and serve.


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Lamb & Red Peppers Recipe

Ingredients:
3 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
1/2 tsp pepper
3 tablespoon olive oil
2 garlic cloves, chopped
2 cups hot water
3 tablespoon chopped fresh parsley
2 large red bell peppers, cut into 1 1/2 to 2 inch pieces

Instructions:

Season lamb with 1/4 tsp pepper.

In a large frying pan or flameproof casserole, heat oil over high heat. Add lamb and cook, turning frequently, 3-5 minutes, or until browned on all sides.

Add garlic, water and remaining 1/4 tsp pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes.

Uncover and cook 10 minutes longer, or until lamb is fork tender. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender.


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Leg of Lamb Recipe

Ingredients:
1 boneless leg of lamb, 4 to 6 lbs.
1 tablespoon freshly ground pepper
8 cloves garlic, peeled and minced
Leaves from 4 sprigs fresh rosemary
3/4 cup olive oil
2 cups of a good full-bodied dry red wine (merlot)
2 teaspoon kosher or coarse sea salt

Instructions:
Rub the lamb all over with the pepper and the minced garlic. Chop half the rosemary and rub it on the lamb.

Place the lamb, olive oil, and Merlot in a glass or stainless steel baking pan that will hold the meat comfortably. Turn the lamb in the marinade and cover it with the remaining rosemary. Cover the pan and place it in the refrigerator. Marinate overnight, turning the meat occasionally.

Preheat the over to 350 degrees. Remove the lamb from the marinade and wipe the rosemary and garlic from the surface. Place the lamb on a rack in a shallow roasting pan and season it well with the salt.

Roast the lamb for 20 minutes per pound, or until the internal temperature reaches 145 degrees for medium-rare. Transfer the lamb to a cutting board and let it rest for 5 to 10 minutes before carving.

Serves 8 to 10


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Middle Eastern Lamb Salad Recipe

Ingredients:
Lamb: 1/2 leg of lamb, butter fried
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon ground cumin
2 garlic cloves, pressed

Salad: 1/2 cup almond pieces
4 ounces feta cheese, crumbled
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
2 cups baby spinach leaves
1 cup mint leaves, chopped course
Salt and pepper to taste

Instructions:

Rub the lamb all over with the oil and then with the salt and pepper, cumin and garlic. Grill the lamb, turning once, until it reaches an internal temperature of 135 degrees for medium-rare. This will take about 40 minutes on a charcoal or gas-fired grill.

While the lamb is cooking, make a salad. Toast the almond pieces on a baking sheet in a 325 degree oven for about 10 minutes or until they smell toasty. Mix the remaining ingredients together in a salad bowl and toss well. Scatter the almond over the top. Serve thin slices of the warm grilled lamb over the salad.

Serves 4


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Pepper Steak Recipe

Ingredients:
2 porterhouse steaks, 6 to 8 oz. each
Kosher or sea salt
1 to 2 tbsp cracked – not ground – peppercorns
4 tbsp unsalted butter
2 tbsp cognac or brandy
3 tbsp heavy cream

Instructions:

Pat the steaks dry and season them well with salt.

Spread the peppercorns on a plate and press the steaks into them to coat each steak lightly on both sides.

Place a heavy skillet over high heat.

Add half the butter and melt it. Add the steaks and cook for 2 to 3 minutes on each side.

Pour in the cognac, and ignite. When the flames subside, remove the steaks from the pan and keep them warm on a plate.

Pour off the fat from the pan and add the cream. Bring to a simmer and whisk in the remaining 2 tbsp of butter until mixed. Pour the sauce over the steaks and serve immediately.


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Cantalonian Pork Brochettes Recipe

Ingredients:
1 lbs. of pork, cut into 1 1/2-inch cubes
1/2 cup olive oil
1 tbsp paprika
2 tbsp ground cumin
1 tsp. chopped fresh thyme
2 tsp. cayenne pepper
1 tbsp fresh oregano, or 1 tsp. dried
2 tsp. minced fresh garlic

Instructions:

Place the pork in a glass bowl

Place a small skillet over low heat. Add the oil, then all of the remaining ingredients.  Warm gently, without browning, for about 1 minute; remove from the heat and cool to room temperature. Rub the herb and spice mixture evenly over the pork, cover, and refrigerate overnight

When ready to cook, allow the meat to return to room temperature. Meanwhile, preheat the broiler or charcoal fire.

Divide the pork cubes among 4 metal skewers and place them over the fire or on the broiler pan. Cook, turning  once, until done to taste, about 4 minutes per side for medium-rare, 5 minutes for medium. Take care not to overcook. Transfer to a warmed platter and serve.


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Roast Pork & Cabbage Recipe

Ingredients:
2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
pepper and cayenne pepper to taste

Instructions:

Saute cabbage, pork and onions in olive oil. Add lemon juice, and seasonings and cook covered until vegetables are tender.


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