Diabetes Support

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Category: Dinner (Page 37 of 38)

Burger Breakfast Scramble Recipe

Ingredients:
1/2 pound ground beef
2 tablespoons onion, minced
3 ounces cream cheese
3 large eggs
1 tablespoon water
Salt and pepper to taste

Instructions:

Brown ground beef in skillet with onions (add 1 tsp water to pull grease away from the meat). Add cream cheese and cook over low heat until melted.

Beat eggs with water, salt and pepper and pour into skillet with beef and cheese. Scramble to desired doneness.

2 Servings.


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Cabbage Casserole Recipe

Ingredients:
1 pound hamburger
1/2 head cabbage
Salt and pepper
Onions (optional)

Instructions:

In a large skillet, crumble and fry hamburger on medium low.

Chop up the head of cabbage into large chunks and break them up. Add the cabbage to the hamburger as it is cooking. The cabbage will take up a lot of room until it wilts.

Add chopped onions if desired. Heavily season with salt and pepper. Stir occasionally.

Takes about 30 minutes to cook.


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Cannelon of Beef Recipe

Ingredients:
2 lbs. lean beef, cut from round
1/2 teaspoon onion juice
Grated rind 1/2 lemon
2 tablespoons melted butter
1 tablespoon finely chopped parsley
Few gratings nutmeg
1 teaspoon salt
1 egg
1/4 teaspoon pepper

Instructions:

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, place on rack in dripping-pan, and bake thirty minutes.

Baste every five minutes with one-fourth cup butter melted in one cup boiling water.


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Bearnaise Sauce Recipe

Ingredients:
1/3 cup white wine vinegar
2 spring onions, roughly chopped
2 tsp. chopped tarragon
2 egg yolks
4 oz. of butter, cubed

Instructions:

Put the white wine vinegar, spring onion and tarragon in a small pan. Bring to a boil, then reduce the heat slightly and simmer until the mixture has reduced by a third. Allow to cool completely and then strain the vinegar into a heatproof bowl.

Add the egg yolks to the bowl, then place the bowl over a pan of barely simmering water. Whisk until the mixture is thick and pale. Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth. Season to taste with salt and pepper and serve immediately.

Good with pan-fried steak, roast beef, lamb or poached salmon.

1 g. Carbohydrates


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Egg Fu Yung Recipe

Ingredients:
6 eggs
2 tablespoons green onions, minced
1/2 teaspoon pepper
1 teaspoon salt
1 lb bean sprouts
1 cup crabmeat or shrimp cooked sauce
2 packets Stevia
3 teaspoon soy sauce
1/2 cup water

Instructions:

Beat eggs well. Add drained bean sprouts. With fresh sprouts, blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.

Add bean sprouts, onion, salt, pepper and crab meat to eggs.

Cook like pancakes in a small amount of oil.

Mix all sauce ingredients and cook, stirring until thickened. Serve over the Egg Foo Yung.


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Huevos Hamindos Recipe

Ingredients:
12 raw eggs in shells
1/4 cup Oil
Water
Skins from several onions

Instructions:

Put the eggs in one layer of a large pot, and cover them with several inches of cool water. Add the onion skins to the water to subtly flavor the eggs.

Pour the oil on top of the water; it helps keep the water from evaporating during the extended cooking process.

Slowly bring the water to a boil over medium-high heat; then cover the pot tightly and lower the heat so the eggs simmer very gently. Simmer them on top of the stove, or place the pot in a 225F oven, and cook for at least 8 hours or overnight.

Serve the eggs warm, at room temperature, or chilled. They may be reheated by boiling them for 3-5 minutes.


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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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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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