Diabetes Support

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Category: Eggs (Page 12 of 15)

Baked Cottage Cheese Custard Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
12 packets Stevia
1 teaspoon vanilla
Cinnamon

Instructions:

Combine all ingredients EXCEPT cinnamon in the blender. Blend until almost smooth.

Pour into 6 – 6 oz. custard cups. Sprinkle with cinnamon.

Place in a large baking pan, and pour hot water in pan to reach 1 inch of custard cups. Bake at 350°F-180°C for 30-35 minutes. Refrigerate.

Carb Count: 2.3 per serving. Serves 6.


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Earl Grey Chocolate Pots De Creme Recipe

Ingredients:
1-1/2 ounces unsweetened baking chocolate, coarsely chopped
1 cut heavy cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular stevia
Whipped cream, sweetened with stevia (optional)

Instructions:

Heat over to 350 F. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup).

Add tea bags to remaining cream mixture in pan, steep 10 minutes. Squeeze tea bags over mixture, remove.

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar substitute into the warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth.

Pour mixture thorough a sieve into four 4-ounce custard cups. Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up side of cups. Cover entire pan with foil and bake 33 to 35 minutes until custards are set but slightly jingly in center. Let stand in pan at room temperature 15 minutes.

Remove cups, cover with plastic wrap (stretch wrap over edges of cup so wrap does not touch custard) and refrigerate until cold. Serve topped with a dollop of whipped cream, if desired.


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Egg Cream Recipe

Ingredients:
1/4 cup Cocoa Syrup (1/2 cup Stevia, 1/3 cup unsweetened cocoa powder, dash of salt, stirred together)
1 cup light cream
1/4 cup seltzer water or club soda, chilled
1/2 teaspoon vanilla

Instructions:

Gradually add 1/2 cup boiling water, stirring until smooth. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 2 minutes. Remove from heat.

Stir in 1/2 teaspoon vanilla. Cool. Store in a tightly covered container in the refrigerator for up to 3 weeks. Makes about 1/2 cup. Let cool.

Divide light cream between two 8-ounce glasses. Stir 2 tablespoons seltzer water into each glass. Stir 2 tablespoons Cocoa Syrup into each glass. Serve immediately.

Makes 2 servings.


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Pizza Snack Recipe

Ingredients:
8 oz cream cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon oregano
¼ cup sugar-free pizza sauce or spaghetti sauce
½ cup shredded mozzarella cheese, or combination mozzarella and other cheese such as Parmesan
¼ cup finely minced green pepper or other pizza topping
24 slices of thin-sliced pepperoni, preferably in large thin slices

Instructions:

Heat oven to 350° F.

Put the pepperoni slices into the bottoms of the mini-muffin cups.

Using a mixer, mix the cream cheese until smooth and fluffy. Add eggs, garlic, and oregano, and beat until smooth.

Mix the rest of the ingredients in by hand.

Fill the muffin cups with the egg and cheese mixture.

Bake for about 15-18 minutes, or until lightly browned on top and set in center.

Remove from oven, and cool for a few minutes (5-10), Loosen with a knife and place on a serving plate.

Makes 24 pieces – approximately 1 carb per piece.


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Avocado or Hard Boiled Egg Salad Recipe

Ingredients:
Salad
Hard-boiled egg
Chopped avocado
Extra virgin olive oil
Balsamic vinegar or vinaigrette

Instructions:

Top a typical side salad with a hard-boiled egg or 1/4 chopped avocado, drizzle with a teaspoon of extra virgin olive oil and 1-2 teaspoons of balsamic vinegar or 1 tablespoon of balsamic vinaigrette.

Each serving (with egg) contains: 3 grams carbohydrate

Each serving (with avocado) contains: 6 grams carbohydrate.


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Snacks for Diabetics

Healthy Snacks for Diabetics:

Celery with hummus
Celery with peanut butter
Cheddar cheese slices on cucumbers
Cheese with apple slices
Cheese Crisps
Cottage Cheese
Deviled eggs
Dill pickles and cheddar cheese (good combo)
Hard boiled eggs
Italian Frico (Parmesan Chips)
Jerky
Lettuce Roll-ups – roll luncheon meat, egg salad, tuna or other filling and veggies in lettuce leaves
Low Carb Granola
Low-carb shakes
Lunch Meat Roll-ups – roll cheese or veggies in lunch meat (read the labels for carbs on the lunch meat)
Mushrooms with cheese spread inside
Nuts
Pepperoni Chips – Bake pepperoni slices until crisp — great with cheeses and dips
Pork rinds, with or without low-carb dip
Raw veggies and low-carb dip
Ricotta cheese with nuts
Roasted Almonds
Smoked salmon and cream cheese on cucumber slices
Spread low-carb dip or spread on the lunch meat or lettuce and then roll it up
String cheese
Sugar-free Jello, alone or with cottage cheese and a sprinkling of nuts
4-ounce plain yogurt
Other cheeses (make sure to check the label of packaged cheese snacks)


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Meals on the Run Recipe

Deli Meat Roll-ups
Take chicken, turkey, beef, ham, pastrami, etc. Take a couple of slices of meat, spread with good mayonnaise or mustard. If desired, top with a thin slice of good cheese, and roll up, jelly-role fashion. Secure with toothpicks. Put three or four or more in a plastic sandwich bag or waxed paper sack.

Food to snack on
2 celery ribs filled with 1 tablespoon of cream cheese with scallions

4 slices of hard salami spread lightly with cream cheese and rolled around a thin scallion.

2 thin slices of boiled or baked ham spread with cream cheese and chives.

2 thin slices of ham spread with spicy mustard and rolled up with thin slices of cheese.

Fresh carrot, celery, cucumber, bell pepper or zucchini sticks.

Bag of nuts – 1/4 cup roasted sunflower seeds, walnuts, macademia nuts pecans, etc.

Natural jerky – to make natural jerky. (If you buying ready made, be sure that it doesn’t contain MSG, or nitrates.)


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Cheese Puffs Recipe

Ingredients:
1 bag pork rinds, plain
2 eggs
1 cup half & half
5 oz cheese – cut up or grated
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon mustard powder

Instructions:

Heat oven to 350.

Grind the pork rinds. Add the eggs, onion, garlic and mustard powders and cheese. Blend well until cheese is broken down. Add the half & half. This will make a stiff, moist dough.

Drop by small spoonfuls (about the size of a quarter) onto a lined and sprayed cookie sheet. Bake until browned around edges and lightly browned on top, approx. 18 min.

Makes approximately 90 cheese puffs.

0.2 grams each


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Broccoli and Cheese Omelet Recipe

Ingredients:
8 large eggs
1/2 cup water
1/2 tsp salt
1 1/3 cup shredded cheddar cheese
2 cup cooled, cooked broccoli florets
4 tablespoon olive oil
Pepper to taste

Instructions:

Whisk eggs, water, salt and pepper until blended. Have your fillings chopped and at room temperature and your serving plates ready.

For each omelet: Heat a 10-inch nonstick skillet until it’s good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon olive oil and tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the pan, drawing egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded.

Holding skillet handle in your left hand, pointed at your navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling.

Holding the skillet handle in the right hand, take a plate with the other. Invert skillet so omelet falls upside-down onto plate.


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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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