Diabetes Support

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Category: Dinner (Page 7 of 38)

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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Ginger Roasted Green Beans

Ingredients:
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sesame oil
1 garlic clove, sliced
1/4 teaspoon chopped fresh thyme
1 pound green beans (454g) fresh
1 tablespoon grated ginger root — fresh

Instructions:

Combine first 5 ingredients in a jellyroll pan. Add green beans, tossing to coat.

Bake at 400°F (200°C) stirring occasionally, for 20 minutes or until beans are crisp-tender. Toss in ginger.


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Green Beans Almondine Recipe

Ingredients:
1 pound frozen french-cut green beans
1/2 cup slivered almonds
4 tablespoons butter

Instructions:

Steam the green beans according to package directions

While beans are cooking, saute the almonds in butter over medium heat, stirring frequently.

When the beans are done and the almonds are golden, drain the water off of the beans and pour the almonds and butter over them; use a scraper to get all the butter. Toss the mixture, and serve.

Makes 4 servings.


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Italian Style Broccoli Recipe

Ingredients:
1 tsp. extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, brushed clean and thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, with stems peeled and thinly sliced

Instructions:

Bring a large pot of water to boil over high heat.

Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color.

Heat oil in a skillet over medium heat. Add garlic, onion, and cook, stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15 minutes.

Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes. Serve hot, makes 4 servings.


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Low Carb Pizza Recipe

Ingredients:
8 ounces Cream Cheese, softened
4 large Eggs
1 cup Ground Pork Rinds
1/4 cup Parmesan Cheese
2 cups Shredded Italian Cheese
1/2 tablespoon Italian Spices
1/2 tablespoon Garlic Powder
S ugar-free pasta sauce

Instructions:

Preheat oven to 425. Mix cream cheese, eggs, seasonings, and Italian cheese, mix well. Add ground pork rinds last. This will be a very thick mixture.

Now plop this mixture onto a Pam-sprayed pizza pan, cover with plastic wrap and roll out to edges.

Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes.

Top with the lowest carb (sugar free) pizza sauce you can find, mozzarella cheese and favorite toppings, bake again until bubbly. Allow to stand for 10 minutes before cutting.

Serves 8, 1 gram per serving.


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Use of Pork Rinds Recipes

Ingredients:
3 oz or 80 gram = 1 cup of pork rind flour or pork rind bread crumbs

Bread crumbs

Crumble pork rinds until they resemble bread crumbs. You can use a food processor, or crush with a rolling pin in a zippered bag.

Flour

Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it.

Toppings Recipes using Pork Rinds

Use pork skins for breading since they are light and puffy.

For baking or broiling just roll the meat in the crumbs.

For a casserole topping just sprinkle on top of the dish you are preparing.

Spicey Breading

1 – 6 ounce bag of Pork rinds
2 tablespoon Mrs Dash Seasoning Blend (no salt) = one tablespoon per cup of crumbs

Process pork rinds in food processor (or crush with a rolling pin in a zippered bag). If processed, pour into plastic zipper bag. Add 2 tablespoon Mrs Dash (or your favorite seasoning to taste). Shake bag to distribute seasoning.

Note: If you wish to make a large batch, 5 bags of pork rinds, processed, uses one entire bottle of Mrs. Dash (roughly 8 Tbsp).

Use with chicken, fish, shrimp, mozzarella sticks or other items which take to breading.

2 Cups: Carbohydrates: 4 g (with any seasoning that has fructose = 6 g)


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Quick Bread Recipe

Ingredients:
¾ cup whey protein — vanilla or unflavored (check on carbs)
2 Tablespoons “Just Whites” (dried egg whites)
1 tablespoon baking powder
1 packet Stevia
1 pinch salt
¼ cup heavy whipping cream
3 large eggs
2 tablespoons water
3 tablespoons olive oil

Instructions:

Preheat oven to 400°F. Grease a Pyrex loaf pan and set aside.

Mix all dry ingredients in a small bowl. Mix all liquid ingredients in large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into loaf pan and bake for 15-20 minutes.

This quick bread has a texture reminiscent of angel food cake. You can add sweetener and cinnamon to make a cinnamon loaf.


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Holiday Stuffing Recipe

Ingredients:
9 ounces crushed pork rinds
2 eggs, raw
2 eggs, hard-boiled and coarsely chopped
1 medium onion, chopped
2 stalks celery, diced
1 tablespoons poultry seasoning
Black pepper to taste
1-2 cups chicken broth, with chicken fat not removed or melt a stick of butter into the broth

Instructions:

Sauté onions and celery in some chicken fat until clear. Set aside in a large bowl. Combine the Pork Rinks, poultry seasoning and black pepper, Mix well.

Start adding chicken stock until it is moistened, but not soggy. This should be the consistency of raw cake batter. Add more chicken broth if needed.

When Dressing is at the right consistency, fold in the chopped eggs and pour into a 9 x 13” greased baking pan and bake at 350° F for approx. 45 minutes.

Watch out for browning. Dressing is done when you touch the center and it springs back lightly like a cake. Don’t let it get too brown or it will be dry.


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Chicken Quesadilla Recipe

Ingredients:
Chicken (cooked yourself or canned)
Cilantro
Diced Onions
Favorite shredded cheese
Mexican Spices

Instructions:

Cut chicken into any size you prefer. Mix the chicken with cilantro, diced onions, spices and a good amount of your favorite shredded cheese.

Spread out in a pan to bake in the oven for about 20 minutes at 375.

Serve and eat with sour cream or guacamole.

Leave in or take out what you like or don’t like but it’s really good.


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Page 7 of 38

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