Diabetes Support

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Category: Lunch (Page 1 of 28)

Steamed Brussel Sprouts with Garlic Recipe

Ingredients:
15 Brussels sprouts
1/2 stick butter
1 tablespoon chopped garlic

Instructions:

Cut the Brussels sprouts in half lengthwise, so each half still has a stalk-bit to hold it together. Steam the sprouts for 10 minutes. Cut the stems off.

Melt 1/2 stick of butter in a saucepan and mix in the sprouts. Mix in the garlic. Cook for 2 minutes over low heat.

Serve warm.

Servings: 2


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Eggplant Pizza Recipe

Ingredients:
1 medium sized eggplant
6-8 slices cheese with pepperoni, mozzarella, etc.
1 teaspoon basil
1 teaspoon oregano


Instructions:

Slice the eggplant lengthwise, about 1/2″ thick. (Use the rest of the eggplant for something else).

Grill for 4-5 minutes until eggplant slices become crispy. Put a sheet of cheese on each. When melted, sprinkle on basil and oregano. Serve warm.

Servings 3-4 depending on size of eggplant.


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Tofu with Herbs Recipe

Ingredients:
1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons olive oil
2 tablespoons soy sauce
2 cups cauliflower florets

Instructions:

Squeeze as much water out of the tofu as possible.

Slice the block of tofu so you get strips about 1/2 inch thick. place the drained tofu into a medium bowl.

In another small bowl combine the black pepper, garlic, basil, celery, and soy sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.

When ready to cook, drain tofu and retain the marinade.

Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. Stir constantly.

When sauce begins to sizzle, carefully add cubes of tofu and stir gently until all is heated (about 2 minutes).

Serve immediately.


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Cold Avocado Soup Recipe

Ingredients:
1 can chicken broth, chilled
1 ripe avocado
1 teaspoon lemon juice
1/2 oz. dill weed
1/2 oz. sherry

Instructions:

Pour chilled broth in blender. Dice avocado and add to broth, blend. Add lemon juice and sherry. Blend well.

Pour into cups and sprinkle with dill weed. Serve cold.


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Barbequed Eggplant Salad Recipe

Ingredients:
3 tablespoons olive oil
2 eggplant, cut into thin slices
1 zucchini, sliced
2 small onions, quartered
2 cup spinach leaves, washed and trimmed
1 pinch black pepper, to taste
4 fresh basil leaves, (4 – 8 for garnish)

Instructions:

Brush both sides of eggplant, zucchini, and onion wedges with olive oil.

Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender.

Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, and onions. Sprinkle with black pepper

Serves 4.


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Fried Mushrooms Recipe

Ingredients:
1/2 lb mushrooms
3 tablespoon butter
1/4 teaspoon salt
1 dash garlic salt
1 dash onion salt
1 dash mixed herbs

Instructions:

Simmer 3 minutes. Great with hamburgers or steaks.

Carb Count: 2 carbs per serving. Serves: 2.


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Kim Chee Recipe

Ingredients:
2 napa cabbages, cut up
1 scallion
2 garlic cloves, minced
1 1″ piece ginger, minced
2 teaspoons red pepper
1/2 teaspoon Salt, (more or less)
Water

Instructions:

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel.

Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage.

In a one cup measuring cup, mix together the red pepper, salt, and water to make 1/2 cup juice.

Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.


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Spinach Patties Recipe

Ingredients:
5/8 lb frozen spinach, drained
3/4 cup cottage cheese, dry
1/2 cup finely crushed pork rinds
1/2 cup grated parmesan cheese
1/4 cup mayonnaise
2 eggs, beaten
1/4 teaspoon salt
1 dash pepper
2 tablespoon olive oil
1/2 cup shredded Swiss cheese

Instructions:

In medium bowl, combine all ingredients except oil and cheese, mix well.

Using about 1/3 cup, shape mixture into 6 patties. In large skillet over med. heat, heat oil then cook patties about 5 minutes on each side or until brown.

Top with Swiss cheese. Serve immediately.


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Vegetable Casserole Recipe

Ingredients:
Packaged mixed vegetables
1 cup chopped celery
1/2 cup sliced water chestnuts
1/2 cup chopped onion
1/2 cup grated cheddar cheese
1 cup mayonnaise
1 stick butter

Instructions:

Place in buttered casserole. Cut up one stick butter and place on top.

Bake at 350 for 25 minutes.


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Zucchini Latkes Recipe

Ingredients:
2 zucchini, grated & squeezed dry
1 tsp garlic, minced
2 tablespoons onion, grated or finely chopped
1 egg, well beaten
1/4 teaspoon salt & pepper
Splash Tabasco

Instructions:

Mix all ingredients well, let sit for a few minutes for flavors to mingle.

Heat nonstick skillet on medium, wipe with olive oil. Drop zucchini mixture by large cereal spoonfuls and cook until set & lightly browned (5-6 minutes), flip and cook 3-4 minutes on reverse.


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