Diabetes Support

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Category: Lunch (Page 8 of 28)

Bacon Cheddar Cheese Soup Recipe

Ingredients:
4 strips of bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
14 ounces chicken broth
4 teaspoons sour cream (or other thickener)
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 teaspoon paprika (optional)

Instructions:

In a large saucepan over medium heat, cook bacon 6 minute, until crisp. Remove and drain on paper towels. Crumble bacon.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in a thickener. Add half-and-half, cheese, and paprika, stir until cheese is melted. Ladle soup into heated soup bowls. Garnish with crumbled bacon.

Carb Count: 4.25 per serving. Serves 4.


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Saffron Poached Salmon Recipe

Ingredients:
4 (5-ounces each) skinless, boneless salmon steaks
2 pinches of saffron threads, crumbled
1 lemon, sliced
2 bay leaves
1 tablespoon black peppercorns
2 tablespoons fresh dill
Zest and juice of a lemon
Pinch of salt
Water
Black pepper

Instructions:

In a large straight-sided saucepan, combine saffron, lemon, bay leaves, peppercorns, salt and enough water to come halfway up pan.

Bring water to a boil over high heat, then reduce to medium-low. Gently simmer ingredients for five minutes.

Carefully add salmon to pan in one layer. Adjust heat so the poaching liquid shows movement but isn’t bubbling. Cook uncovered until salmon is firm and just cooked through, about 10 minutes.

Use a slotted spatula and remove salmon from liquid and let drain. Place on a stack of paper towels for a few minutes.

Transfer each to a plate and garnish with fresh dill and black pepper to taste and serve.


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Roasted Salmon with Macademia-Cilantro Crust Recipe

Ingredients:
3 tablespoon unsalted butter, divided
1/4 cup macadamia nuts, coarsely chopped
1 full skin-on salmon fillet
1 tablespoon fresh lime juice
2 tablespoon chopped fresh cilantro

Instructions:

Heat oven to 450 degrees. Melt 2 tablespoons butter in a small saucepan; add nuts and cook 2 to 3 minutes until nuts start to color. Remove from heat.

Melt remaining tablespoon of butter, and pour into a 9- by 13-inch roasting pan. Place salmon in roasting pan, flesh-side up. Sprinkle with salt and pepper. Pour nut mixture over fish. Roast 10 to 15 minutes, for medium.

Transfer to a serving platter. Drizzle with lime juice and sprinkle with cilantro.

This recipe yields 4 servings.


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Shrimp Scampi Recipe

Ingredients:
1 pound large shrimp shelled, deveined
2 tablespoon butter
2 tablespoon olive oil
4 large garlic cloves minced
1/4 cup chopped fresh Italian flat-leaf parsley
1 1/2 tablespoon lemon juice
1/2 cup dry white wine
1 pinch dried hot red-pepper flakes
Salt to taste
Freshly-ground black pepper to taste

Instructions:

Heat butter and oil in a heavy skillet over medium heat until foam subsides. Add garlic, parsley, lemon juice, wine, pepper flakes and salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.

Add shrimp to skillet and cook, stirring frequently, for 5 to 6 minutes, until shrimp are pink. Remove from the heat. Place shrimp on a serving plate and pour sauce from the skillet over them. Serve immediately.

Makes 2 servings.


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Baked Sea Bass with Chermoula Recipe

Ingredients:
1 bunch cilantro, leaves and stems intact
4 garlic cloves, peeled
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 cup fresh lemon juice
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper

Instructions:

Heat oven to 450° F.

Chop cilantro, garlic, cumin, red pepper flakes, and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice. This is called chermoula, a flavorful Moroccan condiment.

Season both sides of fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top, and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12 to 15 minutes. Serve hot.

Serves 4.


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Seafood Surprise Recipe

Ingredients:
1/2 lb shrimp, steamed & shelled
1/2 lb crab meat
1/2 lb oysters, steamed & shelled
1/4 cup pimientos, chopped
1/4 cup Green olives, chopped
1 Garlic clove, minced
1/2 cup onion, chopped
1 cup mayonnaise
1 tablespoon dill, chopped
1 tablespoon lemon juice, or lime
1/2 cup green bell pepper, chopped
1/2 cup pork rinds, crushed

Instructions:

Mix all ingredients except the pork rinds.

Put into a greased casserole. Cover and bake for 10 minutes at 350°F-180°C.

Add pork rinds and return to oven for 20 minutes more.

Carb Count: 6.6 per serving. Serves 6


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Grilled Shrimp in Chili Sauce Recipe

Ingredients:
16 shrimp, shells on
3 cloves garlic
2 inches fresh ginger root
2 tablespoons fresh lemon grass
3 tablespoons sweet chili sauce
4 wooden skewers

Instructions:

Soak skewers in water

Prepare the shrimp: devein and cut off legs but the shell left on. The shell will protect the delicate shrimp meat on the grill.

Grate the ginger, garlic, and lemon grass (or very finely chop). Mix them in a medium sized bowl with the sweet chili sauce.

Stir in the shrimp until well coated with marinade.

Let marinate for at least 10 minutes in the fridge.

Thread 4 shrimp onto each skewer.

Once coals are ready, place shish kebabs flat on grill. Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.

Flip and cook another few minutes on the other side.

Carb Count: 1.5 grams per serving. Serves 4.


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Roasted Vegetables with Tuna Recipe

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, –  Jalapeno or Serrano (seeded and minced)
3 tablespoon of olive oil
1 ½ tablepoons of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets

Instructions:

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.

Put the vegetables in a serving bowl and stir in the chile.

Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently.

Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Carb Count: 10 carbs per serving. Serves 4.


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Crab Topped Shrimp Recipe

Ingredients:
16 fresh or frozen large shrimp in shells (about 12 oz)
2 tablespoons light tub-style cream cheese, softened
2 tablespoons light mayonnaise or salad dressing
1 teaspoon dijon-style mustard
1/3 teaspoon salt
1 6.5 oz can lump crabmeat, drained and flaked
2 tablespoons finely chopped green onion
2 tablespoons finely-chopped roasted red sweet pepper

Instructions:

Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp, pat dray with paper towels.

Preheat oven to 425 degrees. Line a 15×10 inch baking pan with foil, set aside.

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard and salt. Stir in crabmeat, green onion, and roasted pepper until combined.

Butterfly eat shrimp but cutting through the rounded side almost to the other side, open shrimp and lay flat, cut sides down, in prepared baking pan.

Divide crab mixture among shrimp in a mound on each shrimp. Bring shrimp tails up and over the crab mixture.

Bake about 10 minutes or until shrimp are opaque. Serve warm.

Carbs: 0 per serving. 16 Servings.


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Calamari Salad Recipe

Ingredients:
½ cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Instructions:
Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.)

Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve.

One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter. Arrange fennel around salad in a spoke pattern. Serve immediately.

Carb Count: 7 grams per serving. Serves 6.


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