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Category: Lunch (Page 9 of 28)

Grilled Salmon Recipe

Ingredients:
2 (6 ounce) skinless salmon fillets, about 1-inch thick, cut into 2-inch strips
1/3 cup lemon juice
1/4 cup white wine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 pinch crushed red pepper flakes
1/4 cup olive oil

Instructions:

Preheat grill for medium-low heat.

Lie the salmon in the bottom of a baking dish.

Whisk together the lemon juice, wine, mint, dill, parsley, garlic, and red pepper flakes in a bowl. Slowly drizzle in the olive oil while whisking vigorously.

Pour the mixture over the salmon. Marinate the salmon in the refrigerator for no more than 30 minutes.

Thread the salmon onto metal or soaked wooden skewers lengthwise.

Cook on preheated grill until opaque in the center, about 4 minutes per side. Serve immediately.


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Quick and Easy Baked Halibut Recipe

Ingredients:
2 pounds of halibut pieces
1 cup of chicken broth
2 tablespoons of parsley, chopped
1 teaspoon of tarragon
1 teaspoon of dill
1/2 cup of shredded, sharp cheddar cheese
1 egg white, beaten until foamy

Instructions:

First preheat your oven to 400º F.

Arrange halibut pieces in an oven-save dish, then pour in chicken broth. Next cover fish with parsely, tarragon and dill.

Place into the oven for 10 minutes. Upon removal, discard excess liquid.

Preheat broiler.

In a mixing bowl, gently fold the cheese into the beaten egg white. Spread this mixture over the halibut and broil until it is a lovely golden color.


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Chipotle Lime Bacon-Wrapped Grilled Shrimp Recipe

Ingredients:
12 large, raw, peeled and deveined shrimp
2 tablespoon olive oil
1 lime zest
2 tablespoons lime juice
1/4 teaspoon chipotle powder, to taste
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

Instructions:

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

Spread the bacon pieces out over several layers of paper towels. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.

Grilling: Thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.

Grill uncovered for 5 to 7 minutes on each side

Baking: Secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

Carb Count: 1.3 carbs


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Calamari Chili Rellenos Recipe

Ingredients:
3 large calamari steaks (sometimes they are not on display – ask)
Can whole green chilis
Monterey Jack Cheese
Crushed pork rinds
Sour cream
Jalapeno chilis (canned in juice)

Instructions:

Place calamari steak on plate, lay chili flat on steak to cover, cut a stick
of jack cheese the size of a string cheese on top of chili.

Roll up the calamari and secure with 2 pices of string.

Crush pork rinds real fine, roll calamari steak roll-ups in the pork rinds till well coated. Fry in 1/2 or more inches of hot oil till golden brown.

Immediately place in a baking dish and place in preheated 375 degree oven for 6-8 minutes.

Combine 1 cup sour cream with 2 tablespoons of jalapeno juice. Spoon
about 2 tablespoons of the sauce over the calamari rellaneos.


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Broiled Flounder with Cheese Recipe

Ingredients:
2 lb. flounder fillets
2 tablespoon lemon juice
1/2 cup Parmesan cheese
1/4 cup soft butter
3 tablespoon mayonnaise
3 spring onions, chopped
1/4 teaspoon salt
Dash hot sauce

Instructions:

Preheat oven or broiler to broil setting.

Place fillets on greased broiler pan. Brush generously with lemon. Broil fish 4-6 minutes (until flaky).

Combine remaining ingredients in bowl. Remove fish from oven. Spread cheese mixture over fish. Broil 30 seconds or until golden brown. Serve.


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Stone Crab with Mustard and Mayonnaise Recipe

Ingredients:
Cooked chilled stone crabs, 1 pound per person
4 egg yolks, room temperature
1 teaspoon Dijon-style mustard
Salt and freshly milled pepper
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
¾ cup olive oil
¾ cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon boiling water

Instructions:

Place the yolks, mustard, salt, pepper, dry mustard, and cayenne in the bowl of the mixture of food processor and beat at high speed for 2 minutes, or until the mixture is creamy. In a thin stream, gradually add the oils, beating all the white. Add the lemon juice and adjust the seasonings to taste. Add the boiling water and mix for 2 to 3 second. Refrigerate the mayonnaise in a covered container.

Serve the mayonnaise with well chilled stone crabs.


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Cod with Coriander in Cream Recipe

Ingredients:
1 lb thick cut cod fillet
2 level tablespoon pork rind flour
2 level teaspoons ground coriander
4 tablespoons butter
1-2 tablespoons lemon juice
1 level tablespoons capers
1 egg yolk
6 tablespoon fresh cream
Salt and freshly ground pepper

Instructions:

Skin the fish and divide into four portions.

Mix the pork rind flour, ground coriander and seasoning together. Coat the fish pieces with this mixture.

Heat the butter in a medium saute pan and saute the fish gently until golden on both sides, turning only once.

Add 1 tablespoon lemon juice to the pan with the capers, cover tightly and continue cooking for a further 4 – 5 minutes, until the fish is tender. Place the fish on a warm serving dish.

Mix the egg yolk and fresh cream together, stir into the pan juices and heat gently until the sauce thickens – do not boil.

Adjust seasoning, adding extra lemon juice if wished and spoon the sauce over the fish.


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Grilled Squid Recipe

Ingredients:
1 pound cleaned squid
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Metal skewers
Tablespoon chopped fresh parsley
Lemon wedges

Instructions:

Prepare grill.

Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.

In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat.

Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers.

Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley.

4 servings


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Haddock French Style Recipe

Ingredients:
2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
Pinch thyme

Hollandaise Sauce:
1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolks
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Instructions:

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended.

Butter an ovenproof baking dish. Slit haddock to make a pocket and stuff with mixture. Place in dish and bake at 350F for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce.

Sauce: Place egg yolks in double boiler; cook over hot water, not boiling water, stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.

Serves 4.


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Halibut with Creamy Dill Sauce Recipe

Ingredients:
4 halibut fillets, about 8 ounces each
1 tablespoon butter
1 shallot, finely chopped
3/4 cup heavy cream
2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Olive oil
Salt and pepper

Instructions:
Heat oven to 425°.

Brush halibut fillets with olive oil and sprinkle with salt and pepper.

Arrange in a lightly greased baking dish; bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork.

Meanwhile, heat butter and saute shallot until tender. Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil. Serve the sauce over baked halibut.

Serves 4.


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