Diabetes Support

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Category: Lunch (Page 3 of 28)

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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Broccoli in Cream Sauce Recipe

Ingredients:
8 oz broccoli
2 tablespoons butter
1/3 cup cream
1 tablespoon shredded swiss
1/2 cup shredded cheddar
Dash salt
Dash pepper
Dash garlic powder

Instructions:

Steam the broccoli.

Melt the butter and cream in a saucepan. Over low heat, add in the swiss and cheddar cheese, plus salt, pepper and garlic to taste. The sauce should be soupy.

Blend the broccoli in with the sauce and serve.

Note if you have fresh garlic, then instead of using the garlic powder you can cut up a clove of garlic and saute that first in the butter.

Makes 4 servings

Use the same sauce over cauliflower or asparagus.


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Spinach Salad Recipe

Ingredients:
1 lb. fresh spinach, washed, drained and torn into desired pieces
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced

Instructions:

Make sure spinach has been well drained and isn’t watery.

Combine all above salad ingredients in a large bowl. (toss the spinach and mushrooms, together, then top with bacon and sliced hardboiled eggs as garnish until time to serve.)

Chill.

This is a wonderful change from a plain iceberg lettuce salad. Leftovers don’t keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter.


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Fried Zucchini with Parmesan Recipe

Ingredients:
1 zucchini
1 egg
Parmesan cheese – grated
Oil for frying

Instructions:

Heat oil in a small skillet. Stir egg with folk in a small bowl.

Pour grated parmesan cheese onto small plate. Slice zucchini and dip slices into egg, covering both sides. Lay the zucchini slices in the parmesan cheese and cover both sides.

Fry zucchini slices in oil until golden brown and crispy. Remove and place on paper towel to drain oil.

Serves one.


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Zucchini, Sour Cream and Jack Cheese Bake Recipe

Ingredients:
4 tablespoon unsalted butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese (can be hot pepper)
1 egg
1/2 cup sour cream
1/2 teaspoon salt
2 tablespoon. chopped fresh basil or 1 tsp. dried basil

Instructions:

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl.

Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.

Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once.

Pour into the prepared baking dish. Bake for 30 minutes until lightly golden

Serves 4.


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Baked Broccoli Recipe

Ingredients:
2 packages frozen broccoli spears
1 cup sour cream
1/2 cup grated cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
Salt and pepper
Paprika

Instructions:

Cook broccoli according to package directions and drain well. Place in shallow baking dish.

Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika.

Bake in 350°F oven for 20 minutes.


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Broccoli with Garlic and Lemon Recipe

Ingredients:
1 bunch broccoli, about 1 pound
1/4 cup extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 teaspoon pepper
3 tablespoon fresh lemon juice

Instructions:

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp but tender. Drain in a colander. Arrange on a serving dish and cover to keep warm.

In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice.

Pour over broccoli.


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Cabbage with Bacon Recipe

Ingredients:
Bacon slices
Cabbage
Small onion
Pepper

Instructions:

Boil the cabbage, press the water from it and chop it up.

Dice the bacon and put into a frying pan. Add a small finely chopped onion, and fry a few minutes.

Put in 2 cups of cooked cabbage, sprinkle with pepper. When hot, serve.

Serves four.


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Cauliflower Soup Recipe

Ingredients:
1 large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 onions
1-2 teaspoon ground cumin
1/2 teaspoon pepper
a few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)

Instructions:

Chop head of cauliflower (save a handful of tiny flowerettes for a raw garnish) and put in a soup pot. Chop; add stalks celery, garlic and onions. Add spices.

Barely cover with water, bring to boil and simmer until veggies are tender.

Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick.

Serve garnished with raw flowerettes.


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Cole Slaw Recipe

Ingredients:
1 head green cabbage
1/4 sweet red onion
Coleslaw dressing

Instructions:

Reduce cabbage to small shreds, and put shreds in a big bowl

Mince the onion until fine, and place in bowl.

Pour on dressing and toss well.

Makes 10 servings with 1 gram of carbohydrates.


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