Diabetes Support

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Category: Meat (Page 2 of 21)

Egyptian Stuffed Peppers Recipe

Ingredients:
2 tablespoons of chutney
Large sweet peppers
Raw beef
Chopped onion
Parsley
Beaten egg

Instructions:

Cut off the tops and remove the seeds of the peppers. Stuff with chopped raw beef highly seasoned to taste, and mix with , parsley, egg and chutney.

Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour. Serve.

Garnish with cucumber salad


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Meat Loaf Recipe

Ingredients:
2 pounds chop meat
3/4 cup grated Romano Cheese
1 large egg
1/4 cup parsley
1/4 cup heavy cream
5-6 strips of crumbled bacon
Salt and pepper to taste

Instructions:

Mix all ingredients together (if too moist add more cheese)

Shape into a loaf place in a pan and take a pastry brush and coat the top with a little tomato sauce

Bake at 350 for 45 min

Number of Servings: 4 (only carbs come from tomato sauce, 6 per loaf)


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Mexican Casserole Recipe

Ingredients:
1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Instructions:

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.


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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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Brussel Sprouts and Bacon Recipe

Ingredients:
1 pound fresh Brussel sprouts
½ pound bacon
¼ cup chopped onion
2 tablespoons butter
Salt and pepper to taste

Instructions:

Cut Brussel sprouts in half, then steam until crisp tender (cut sprouts will separate if boiled).

Fry bacon until crisp, reserving ¼ cup grease; drain, cool and crumble.

Saute onions in bacon grease until wilted and golden brown.

Add butter and Brussel sprouts and cook until sprouts are hot. Add cooked crumbled bacon, season with salt and pepper to taste.

Serves 4-6


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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 Hash Browns Recipe

Ingredients:
12 ounces (1/2 medicum head) fresh cauliflower, grated
4 slices bacon, chopped
1/2 cup onion, chopped
1-2 tablespoons butter, optional
Salt and pepper, to taste

Instructions:

In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown.

Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking to speed up browning and add flavor.

Season to taste with salt and pepper.

Makes 4 servings


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“Potato” Soup Recipe

Ingredients:
1 medium head cauliflower
2 tablespoon chopped onion
32 oz chicken broth
2 slices crisp bacon
3 tablespoon chopped chives
3 oz shredded Cheddar cheese
1/2 cup or more of light cream
2 tablespoon butter
Salt & pepper

Instructions:

Steam cauliflower til tender. Drain, place in baking dish, drizzle with olive oil and salt and pepper and broil til golden brown. Heat little oil and saute onions til soft but not brown. Add cauliflower, broth and simmer til very tender. Puree half mixture in blender and return to pot. Add cheese, bacon, cream and chives and stir til cheese melted. Add butter, stir til melted and serve

4 carbs per serving. 4 servings.

Holiday Stuffing Recipe

Ingredients:
9 ounces crushed pork rinds
2 eggs, raw
2 eggs, hard-boiled and coarsely chopped
1 medium onion, chopped
2 stalks celery, diced
1 tablespoons poultry seasoning
Black pepper to taste
1-2 cups chicken broth, with chicken fat not removed or melt a stick of butter into the broth

Instructions:

Sauté onions and celery in some chicken fat until clear. Set aside in a large bowl. Combine the Pork Rinks, poultry seasoning and black pepper, Mix well.

Start adding chicken stock until it is moistened, but not soggy. This should be the consistency of raw cake batter. Add more chicken broth if needed.

When Dressing is at the right consistency, fold in the chopped eggs and pour into a 9 x 13” greased baking pan and bake at 350° F for approx. 45 minutes.

Watch out for browning. Dressing is done when you touch the center and it springs back lightly like a cake. Don’t let it get too brown or it will be dry.


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Low Carb Waffles Recipe

Ingredients:
4 large eggs
2 tablespoons heavy cream
2 tablespoons water
2 teaspoon vanilla extract
4 packets Stevia
2 or 3 ounces of crushed pork rinds
1/2 teaspoons ground cinnamon
3 Tablespoons melted butter
Beat the eggs then add the cream, water, and vanilla extract and beat some more.

Instructions:

Mix the Stevia with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Stevia before adding helps to keep the cinnamon from clumping up).

When well blended mix in the ground pork rinds.

Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you’re ready to put into waffle iron, stir in about 2/3 of the melted butter.

Brush the waffle baker with about half of the remaining melted butter, then spoon in about 1/4 to 1/3 of a cup of batter on each side of the bottom half waffle maker and used a spoon to spread the batter out a little.

Close the top of the waffle maker. Takes bout 5 or 6 minutes to bake the waffle.

These waffles firm up and brown just like “real” waffles. Serve with butter.

Servings: 5


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