Diabetes Support

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Category: Lunch (Page 26 of 28)

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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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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Stuck in a Convenience Store Eating

Stuck in a Convenience Store

When you aren’t able to prepare your own meals, when in a bind such as a road trip, or near-famished state…..

Head for the refrigerated deli section. Lunchables are a great combo – just toss the crackers and have a meat and cheese spread. You can also find lean meat lunchables such as turkey. Find a packet of mustard to go with it.

Grab a microwaveable egg sandwich, remove the biscuit bun.

Go for the nuts and get some almonds, or macadamia nuts.

Look for cheese sticks.

Find beef jerky sticks, including beef and cheese combinations.

READ THE LABELS OF EVERYTHING YOU EAT. Make sure the ingredients satisfy your dietary needs.


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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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Chunky Egg Salad Recipe

Ingredients:
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon worcestershire sauce
1/4 tsp ground white pepper
6 hard-cooked eggs
1 cup thin sliced celery
2 tablespoons minced green pepper
Parsley for garnish

Instructions:

In medium bowl, stir mayonnaise, cider vinegar, salt, onion and Worcestershire sauce until well mixed.

Cut or dice eggs into chunks. Add eggs, celery, green pepper to mayonnaise mixture. Mix well. Cover and refrigerate till well chilled.

Set on shredded lettuce and loosely fill with egg salad

Serves 4


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Dill Pickled Eggs Recipe

Ingredients:
3 Dozen Hard Boiled Eggs
2 large Bunches Fresh Dill, roughly chopped
2 large Jars, Generic Dill Spears (or slices)
2 large Yellow Onions, sliced into rings
1 large Green Pepper, sliced into rings
2 large Sweet Red Peppers, sliced into rings
1 quart cider Vinegar
1 quart Bottled Water (Purified or Spring Water)
1 small Handful Whole Cloves

Instructions:

Drain pickle juice into large pan. Add cider, water, cloves and dill.

Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (it has a strong smell so open windows)

Place eggs, vegetable slices and pickle spears into large glass or hard plastic container. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.

Let sit for 24-36 hours at room temperatures.

The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. Can also be used as a complimentary garnish.


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Egg Fu Yung Recipe

Ingredients:
6 eggs
2 tablespoons green onions, minced
1/2 teaspoon pepper
1 teaspoon salt
1 lb bean sprouts
1 cup crabmeat or shrimp cooked sauce
2 packets Stevia
3 teaspoon soy sauce
1/2 cup water

Instructions:

Beat eggs well. Add drained bean sprouts. With fresh sprouts, blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.

Add bean sprouts, onion, salt, pepper and crab meat to eggs.

Cook like pancakes in a small amount of oil.

Mix all sauce ingredients and cook, stirring until thickened. Serve over the Egg Foo Yung.


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Egg Quiche Recipe

Ingredients:
10 Eggs, slightly beaten
2 green peppers chopped
2 teaspoon parsley flakes
1 teaspoon oregano
Salt and pepper to taste
2 cup diced cooked turkey or chicken
2 tablespoons onion flakes
2 teaspoons dried chili pepper flakes
1/2 teaspoon garlic powder

Instructions:

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set.

Cut into wedges and serve hot or cold.


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Baked English Recipe

Ingredients:
6 eggs, beaten
3/4 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cup cheddar cheese, shredded
1 green onion, slice thin
3 slices bacon, cooked; crumbled
1 tablespoon butter
1 tablespoon parmesan
Additional bacon for garnish – optional

Instructions:

Beat cream into eggs. Stir in seasonings, cheddar, onion and bacon.

Melt butter in a 9″ frying pan. Pour egg mixture into pan. Sprinkle with Parmesan. Bake at 400~ for 20 minutes or until set and golden.

Garnish with additional bacon, if desired. Serve immediately.


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