Diabetes Support

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Category: Lunch (Page 2 of 28)

Oven Eggplant Recipe

Ingredients:
1 medium eggplant
1/2 cup cottage cheese
2 tablespoon onion, chopped
1 teaspoon bay leaf, ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoon tomato sauce
2 oz provolone

Instructions:

Cook eggplant in boiling water, covered, for 10 min.

Drain and cut in half lengthwise. Scoop out insides leaving 1/2″ shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.

Preheat oven to 350 degrees. Stuff eggplant halves, place in casserole dish and bake covered for 15 min.

Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered


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Garlic Zucchini Recipe

Ingredients:
2 large zucchinis
10 cloves of garlic
Olive Oil
Salt

Instructions:

Perfect recipe for those who just love garlic!

Grate the zucchinis. Chop the cloves of garlic

Sauté zucchini and garlic in Olive oil. Add salt to taste.


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Sesame Green Beans & Peppers Recipe

Ingredients:
1 lb fresh green beans
1 medium sized red bell pepper (can use yellow) cut in 1/4″ strips
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Instructions:

Trim green beans and blanch in boiling water about 2 minutes. Drain and rinse under cold water. Place in a serving bowl with bell pepper and toss with remaining ingredients.


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Lemon Pepper Broccoli Recipe

Ingredients:
9 oz package frozen broccoli spears
2 tablespoons butter, melted
1/2 teaspoon grated lemon peel
1/8 teaspoon pepper

Instructions:

Cook broccoli according to package. Drain.

Place broccoli in serving dish. In a small bowl combine butter, lemon peel and pepper. Pour over broccoli.

Total carbs per serving = 2 g
Makes 6-8 servings


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Mexican Casserole Recipe

Ingredients:
1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Instructions:

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.


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Parmesan Artichoke Casserole Recipe

Ingredients:
2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
1/2 cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Instructions:

Preheat oven to 350 degrees.

Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated.

Spread mixture in 9×13 inch glass baking dish and sprinkle with paprika.

Bake in oven until bubbly, about 25 to 35 minutes. Serve hot.


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Cauliflower “Potato” Salad Recipe

Ingredients:
1 medium head cauliflower, broken into small florets
1/4 cup mayonnaise
2 tablespoons lemon juice
2 packets stevia
1/2 teaspoon dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper
or 2 tablespoons chopped green bell pepper
Salt
Pepper

Instructions:

Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.

In a large mixing bowl, mix mayonnaise, lemon juice, stevia, and mustard. Add cauliflower, green onion and pepper (optional).

Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste.

Chill 30 minutes for flavors to blend.

Servings: 6


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Sauerkraut Recipe

Ingredients:
Common white cabbage
Salt
Apple cider vinegar
Black Pepper
Cloves
Stevia

Instructions:

Slice cabbage into fine strips.  Place in saucepan of sufficient size.

Add apple cider vinegar to give about 1/16in cover of pan bottom. Add similar amount of water.  Add salt and a small amount of pepper and several cloves. Place over low heat and cover with lid.

Render gently until cabbage ‘tender’ and balance taste with sweetener or apple cider vinegar.


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Spanish Mushroom Recipe

Ingredients:
1 can mushrooms
2 tablespoons butter
6 shallots
1 clove garlic, chopped fine
2 tablespoons white wine
Parsley
Thyme
Salt
Pepper

Instructions:

Drain can of mushrooms.

Heat butter butter in a fry pan. Add shallots and garlic, some parsley and thyme and the mushrooms.

Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot.


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Asparagus Almondine Recipe

Ingredients:
1/4 cup Finely chopped almonds
1/2 cup Butter
1 teaspoon Tarragon vinegar
20 oz Frozen asparagus spears -cooked and drained

Instructions:

In a small sauce pan, place almonds and butter.

Heat, uncovered, until nuts are lightly browned.

Stir in vinegar.

Pour sauce over hot or cooled asparagus.


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