Diabetes Support

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Category: Dinner (Page 6 of 38)

Ratatouille Recipe

Ingredients:
3/4 cup olive oil
3 cups chopped eggplant, cut into 1 inch cubes
3 cups sliced zucchini
1 medium onion, sliced
2 green peppers, cut into strips
3 cloves garlic
4 ounces sliced black olives
1-12/3 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Heat the oil in a heavy skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic.

Saute for 15-20 minutes, turning with a spatula from time to time so it all comes in contact with the olive oil. Once the vegetable are all starting to look about half-cooked, add olives, oregano, salt, and pepper.

Stir it all together, cover, turn the burner to low, and let the whole thing simmer for 40 minutes or so.

Makes 8 servings


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Baked Broccoli Recipe

Ingredients:
2 packages frozen broccoli spears
1 cup sour cream
1/2 cup grated cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
Salt and pepper
Paprika

Instructions:

Cook broccoli according to package directions and drain well. Place in shallow baking dish.

Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika.

Bake in 350°F oven for 20 minutes.


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Spaghetti Squash Recipe

Ingredients:
1 medium-sized spaghetti squash
1 cup sour cream
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

Instructions:

Fill a soup pot with 1 inch of water above the squash, and place the whole squash in the water. Bring to a boil over medium high heat, cover, and cook for 25 to 30 minutes or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes.

In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning.

Cut the squash in half lengthways, remove and discard the seeds.

Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through.

Serve immediately.

Serves four. Approximately 10 g per serving.


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Broccoli with Garlic and Lemon Recipe

Ingredients:
1 bunch broccoli, about 1 pound
1/4 cup extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 teaspoon pepper
3 tablespoon fresh lemon juice

Instructions:

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp but tender. Drain in a colander. Arrange on a serving dish and cover to keep warm.

In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice.

Pour over broccoli.


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Brussel Sprouts and Bacon Recipe

Ingredients:
1 pound fresh Brussel sprouts
½ pound bacon
¼ cup chopped onion
2 tablespoons butter
Salt and pepper to taste

Instructions:

Cut Brussel sprouts in half, then steam until crisp tender (cut sprouts will separate if boiled).

Fry bacon until crisp, reserving ¼ cup grease; drain, cool and crumble.

Saute onions in bacon grease until wilted and golden brown.

Add butter and Brussel sprouts and cook until sprouts are hot. Add cooked crumbled bacon, season with salt and pepper to taste.

Serves 4-6


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Cabbage with Bacon Recipe

Ingredients:
Bacon slices
Cabbage
Small onion
Pepper

Instructions:

Boil the cabbage, press the water from it and chop it up.

Dice the bacon and put into a frying pan. Add a small finely chopped onion, and fry a few minutes.

Put in 2 cups of cooked cabbage, sprinkle with pepper. When hot, serve.

Serves four.


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Cauliflower Souffle Recipe

Ingredients:
1/2 cup steamed, mashed cauliflower
4 eggs
1/4 cup cottage cheese (or ricotta)
2 tablespoons grated cheddar cheese
Pinch of nutmeg
Dash of cloves
Salt, pepper to taste
Onion/garlic (optional)

Instructions:

Mix all ingredients together, bake for 20 minutes at 350 degrees. If you use 1/4 cup of heavy cream instead of the cottage/ricotta cheese, it will be more like a quiche than a soufflé.


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Cauliflower Soup Recipe

Ingredients:
1 large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 onions
1-2 teaspoon ground cumin
1/2 teaspoon pepper
a few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)

Instructions:

Chop head of cauliflower (save a handful of tiny flowerettes for a raw garnish) and put in a soup pot. Chop; add stalks celery, garlic and onions. Add spices.

Barely cover with water, bring to boil and simmer until veggies are tender.

Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick.

Serve garnished with raw flowerettes.


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Cole Slaw Recipe

Ingredients:
1 head green cabbage
1/4 sweet red onion
Coleslaw dressing

Instructions:

Reduce cabbage to small shreds, and put shreds in a big bowl

Mince the onion until fine, and place in bowl.

Pour on dressing and toss well.

Makes 10 servings with 1 gram of carbohydrates.


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Creamed Brussel Sprouts Recipe

Ingredients:
1 lb Brussel sprouts
2 tablespoon butter
3/4 cup heavy cream
1 pinch nutmeg
Salt and freshly ground pepper to taste

Instructions:

Drop the Brussels sprouts in boiling salted water and boil for 6 to 8 minutes. Drain the Brussels sprouts thoroughly.

Smear the butter in the bottom of a casserole large enough to hold the Brussels sprouts in a single layer.

Pour the cream over them, season with nutmeg, salt, and pepper, and bake covered in a preheated 350F (180C) oven for 20 minutes.

Serves four.


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