Diabetes Support

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Category: Lunch (Page 25 of 28)

Chuck Meat Loaf Recipe

Ingredients:
1 lb. ground chuck
1 cup pork rinds
1 egg
1/2 cup heavy cream
2 tablespoon Worcestershire sauce
3/4 cup shredded cheese
Salt

Instructions:

Crunch the pork rinds up into crumbs. Put the meat in a baking dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and cheese.

Add salt to taste. Stir until all ingredients are mixed thoroughly and shape into a loaf.

Put into 350 oven and cook for 50 minutes or until done.


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Smoked Chicken, Avocado and Cheddar Cheese Omelet Recipe

Ingredients:
4 large eggs
6 oz chicken breasts, smoked
2 oz sharp Cheddar cheese, grated
2 oz Monterey Jack cheese, grated
1/4 cup guacamole

Instructions:

Prepare omelet open-faced. Arrange warmed, sliced, smoked chicken pin-wheel style over top and sprinkle with cheeses. Place under broiler to melt.

Garnish with guacamole.

Carb Count: 2.8 per servings (including guacamole) Serves 2.


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Salmon Dill Omelet Recipe

Ingredients:
Nonstick cooking spray
3 egg whites or
2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 once smoked salmon (lox style)
2 teaspoons finely chopped red onion
1 tbs plain yogurt
1/2 teas snipped fresh dill or dash of dried dill mixed into the yogurt

Instructions:

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat. Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Put salmon and onion onto half of the eggs. Fold the unfilled half of the eggs over the salmon. Gently slide the omelet out of the skillet onto a serving plate.

Top with 1 tablespoon yogurt and the dill.

Carbs per serving – 3. Serves 1 (1 omelet).


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Poached Egg & Turkey Sausage Recipe

Ingredients:
1 teaspoon olive oil
8 ounces hot or sweet Italian turkey sausage, sliced thin on a diagonal
1 onion, halved, thinly sliced
2 orange or yellow bell peppers, seeded, thinly sliced crosswise
2 garlic cloves, minced
1 teaspoon Italian seasoning
Black pepper to taste
8 poached eggs
1 tablespoon white vinegar

Instructions:

Heat oil in a large nonstick skillet over medium-high heat. Add turkey sausage and cook, stirring often, until lightly browned, about four minutes. Using a slotted spoon, transfer sausage to a plate layered with paper towels.

Add onion and bell pepper to skillet and cook, stirring often, until softened and lightly browned, about seven minutes. Add garlic and cook, stirring constantly, for two minutes.

Add sausage, Italian seasoning, and black pepper and cook, stirring occasionally, until most of the liquid has evaporated, about five minutes.

Adjust seasoning and set aside, covered to keep warm.

Poach eggs in a large saucepan. Fill a saucepan with three inches of water and add a tablespoon of vinegar. Bring water to a boil over high heat. Lower heat to medium-low to bring water to a simmer. Break an egg into a small cup. Gently slide egg into water. Repeat with remaining eggs. Cook until the white and yolk are firm, about five minutes.

Using a slotted spoon, lift one egg at a time from water and drain on a stack of paper towels.

Serve immediately.


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Scrambled Eggs Recipe

Ingredients:
2 large eggs
2 tablespoons cream
Salt and pepper to taste
1 teaspoon butter
1 tablespoon chive or scallion cream cheese
1 tablespoon caviar or chopped smoked salmon

Instructions:

In a glass measuring cup, beat the eggs and the cream together with a fork and add salt and pepper to taste. Heat the butter in a skillet until a drop of water sizzles when it hits the butter. Pour in the eggs and stir them around with the inverted pancake turner so that the cooked eggs come to the surface and the liquid eggs go to the bottom of the pan.

When the eggs are beginning to thicken, add the cream cheese ands stir it into the eggs. When the eggs are firm but still moist, turn them out onto a plate and top with the caviar or smoked salmon.


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Egg Florentine Recipe

Ingredients:
1 batch creamed spinach (see below)
4 eggs

Creamed Spinach: 10 oz. frozen, chopped spinach, thawed
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 clove garlic, crushed

Instructions:

Make creamed spinach according to directions (below) . After you’ve stirred in the cream, spread the spinach on the bottom of your skillet in an even layer.

Using the back of a spoon, make four evenly spaced hollows in the spinach, and break an egg into each one. Turn the burner to low, and cover the skillet.

Cook until the eggs are done (about 5 minutes). Divide into four sections with a spatula to make serving easier.

Makes 2 generous servings.

Creamed Spinach: Put all the ingredients in a heavy-bottomed saucepan over medium-low-heat, and simmer for 7 to 8 minutes.

Makes 3 servings, for use with Eggs Florentine.


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Eggs with Oysters Recipe

Ingredients:
2 eggs
12 oysters
1 tablespoon oyster liquor
1 teaspoon chopped parsley
Pepper
Salt

Instructions:

Cut the oysters in four pieces.

Beat up the eggs, add the oyster liquor, parsley, pepper and salt.

Mix all together, pour into well buttered dish and bake about 10 minutes.

Serves four.


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Russian Omelet Recipe

Ingredients:
2 shallots
4 eggs
2 tablespoons caviar
Parsley
Teaspoon lemon-juice
Tablespoon of cream
Salt & pepper
Butter

Instructions:

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

Place on a plate, turn in the ends and serve at once.


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Alaska Omelette Recipe

Ingredients:
4 oz. canned pink Alaska salmon drained and flaked
2 Eggs
2 tablespoon sour cream
1/2 teaspoon Freshly chopped tarragon
Salt and white pepper
1-1/2 teaspoons butter

Instructions:

Drain the can of salmon and set aside.

Beat together the eggs, cream and tarragon. Season lightly.

Melt the butter in a non-stick or omelet pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill.

Arrange the canned salmon over the soft top of the omelet. Place the pan under the grill until omelet is set.

Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate garnished with salad.


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No Crust Artichoke Quiche Recipe

Ingredients:
2 Jars marinated artichoke hearts — (6 oz.)
1/4 pound mushrooms — sliced
1/2 pound Muenster cheese — shredded (2 cups)
1 cup cream
1/2 Teaspoon salt
1/8 Teaspoon pepper
6 eggs

Instructions:

Preheat oven to 350 degrees.

Drain artichokes, reserving marinade. Dice artichokes; set aside.

In skillet on medium heat, heat 2 tablespoons reserved marinade. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally.

Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside.

In large bowl with wire whisk, beat milk, salt, pepper, eggs and 2 tablespoons reserved marinade. Pour egg mixture over ingredients in dish.

Bake 30 minutes or until knife comes out clean.

Makes 6 servings.


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