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Category: Lunch (Page 21 of 28)

Crock Pot – Pot Roast Recipe

Ingredients:
3 lb (4 lb) beef rump/chuck roast
1 teaspoon Salt
1/2 teaspoon Seasoned salt
1/4 teaspoon Seasoned pepper
1/4 teaspoon Paprika
1 tablespoon minced onion
1 cup beef bouillon

Instructions:

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika.

In crock pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender.

Remove from pot; slice. Makes 6 to 8 servings. If desired, vegetables such as small white onions, celery or other low carb vegetables may be added with bouillon and cooked the same time as meat.


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Herb Crusted Prime Rib Recipe

Ingredients:
1 four-rib beef rib roast (about 8 lbs.), fat trimmed to 1/4 in.*,
or 1 boned, tied beef cross rib (chuck) roast (4 to 6 lbs.)
8 garlic cloves, slivered lengthwise
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh rosemary leaves or 2 tbsp. dried
1/4 cup chopped fresh thyme leaves or 2 tbsp. dried
3 tablespoons freshly cracked black pepper
1 cup coarse sea salt
Fresh Horseradish Sauce

Instructions:

Time: about 3 hours, plus overnight to marinate and 1 1/2 hours resting time. Serves 8 (with 6 oz. servings) plus leftovers

Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan.

In a small bowl, mix salt with 2 tablespoon, cold water to moisten. Press mixture over the fatty side and the ends of meat.

Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter.

Serve with fresh Horseradish Sauce.


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Reuben Casserole Recipe

Ingredients:
2 cup Swiss cheese, shredded
1/2 cup mayonnaise & 1/4 cup mayonnaise & relish
1 cup sauerkraut, rinsed & drained
2 teaspoon butter
1 cup corned beef, chopped, 12 oz
1 Green pepper, cut in rings

Instructions:

Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef, broken into bits, then cheese.

Combine mayonnaise and mayo relish combo (to equal 3/4 cup) and spread over cheese. Top with green pepper. Melt butter and spread over top.

Heat oven to 350 degrees and cook for 20 minutes.


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Stir-Fryed Pork with Napa Cabbage Recipe

Ingredients:
4 tablespoon beef broth
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger root
1 lb pork tenderloin, cut into 1 1/2 By 1/2-inch strips
4 cup shredded Napa cabbage
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
8 green onions, chopped

Instructions:

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the garlic, ginger, and green onions for 1 minute.

Add pork and stir-fry until pink color is nearly gone, about 1 minute.

Mix in cabbage, cover, and continue cooking for 3-5 minutes or until cabbage is tender, stirring once. Season with salt and red pepper flakes to taste.

Each serving: 2 gm. carbohydrates. 6 Servings.


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Irish Clear Lamb Stew Recipe

Ingredients:
2 1/2 lb Lamb: “neck chops”
4 each Medium-sized onions
1 each Salt and pepper
1 tablespoon lamb fat
1 tablespoon butter
2 1/2 cup stock or water
1 tablespoon chopped parsley
1 tablespoon chopped chives

Instructions:

Get lamb chops with fat still on them. Shred some of it and render it down in a heavy casserole.

Peel onions. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions. Add stock and season carefully.

Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.


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Jalapenos Stuffed with Chorizo and Cream Cheese Recipe

Ingredients:
1 tablespoon vegetable oil
1 tablespoon finely minced onion
1 clove garlic, finely minced
3 oz Chorizo (Mexican sausage)
2 oz cream cheese, softened
1 tablespoon sour cream
Salt to taste
12 jalapenos, seeded, halved and deribbed

Instructions:

Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks.

When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.


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Crusty Lamb with Garlic Recipe

Ingredients:
3 extra-large bulbs of fresh garlic (approx 6 oz.)
1/4 cup minced fresh parsley
1/4 cup oil
1 leg of lamb

Instructions:

Separate garlic into cloves and remove skins. Place garlic, parsley and oil in a blender or food processor and mix until a paste is formed. Remove excess fat from meat. Spread garlic mixture on all sides of meat. Bake uncovered in 350 degree oven for 30 minutes per pound. This garlic mixture can also be used on other cuts of meat.


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Lamb Shish Kebab Recipe

Ingredients:
2 green peppers
2 large yellow onions
2 lb leg of lamb or shoulder of lamb, cut into 1 1/2 cubes
1/2 cup olive oil
1/2 teaspoon oregano
1/2 teaspoon dried mint or 1 tablespoon fresh mint
2 garlic cloves, crushed
1 tablespoon light soy sauce

Instructions:

Cut the green peppers first in halves and then in thirds the long way. Remove the seeds and cut each piece across. You now have 12 squares of green pepper.

Peel the yellow onions and cut in half across the middle. Cut each piece in quarters. Peel the layers so that you have 6 pieces about the same size as the green pepper squares.

Place the green peppers and onions in a large mixing bowl along with the lamb. Make a sauce of the olive oil, oregano, mint (more if fresh mint), garlic and soy sauce. Mix well, and pour over the meat and vegetables. Mix well again and let sit for 3 hours.

Arrange on skewers in this order: onion, meat, green pepper, meat, onion, meat, green pepper, meat. End with an onion.

Grill until lightly browned on all sides, approximately 15 minutes (don’t overcook). These can also be broiled in the oven.


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Garlic Dill Meatballs

Ingredients:
1 pound ground chicken
1/2 pound ground pork
1 small onion, finely chopped
1/2 cup ground pork rinds (optional)
1 egg
2 garlic cloves, pressed
2 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoon olive oil

Instructions:

Heat oven to 375 degrees.

Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 (1 1/2-inch) meatballs.

Heat oil in a large ovenproof skillet over medium-high heat until very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.

Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.

4 servings.


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Meatballs with Caraway Seeds Recipe

Ingredients:
2 cup lean ground round
1 onion, minced fine
1 egg
1 teaspoon lemon peel, grated fine
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon parsley flakes, dried
2 1/2 cups water
4 beef bouillon cubes
1 teaspoon caraway seeds
1 tablespoon water

Instructions:

Mix ground round, onion, egg lemon peel, pepper, salt and parsley flakes; form into 16 meatballs.

Bring water to boil; dissolve bouillon cubes in water. Add meatballs; cover tightly. Gently boil about 30 minutes.

Remove meatballs from broth; stir caraway seeds into 1 tablespoon water; stir into broth with some parsley. ( Store remaining “gravy” in tightly covered in refrigerator for later use)


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