Diabetes Support

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Category: Meat (Page 3 of 21)

Ricotta Pancakes Recipe

Ingredients:
2 eggs
1/4 cup heavy cream
1/2 of a 3-oz bag of unflavored pork rinds
3 packets of Stevia
1/2 teaspoon cinnamon
1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.

Instructions:

In a seperate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.

Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter.


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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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Low Carb Pancakes Recipe

Ingredients:
2 eggs
1/4 cup heavy cream
1/2 of a 3-oz bag of unflavored pork rinds
3 packets of Stevia
1/2 teaspoon cinnamon
1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.

Instructions:

In a separate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.

Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter.


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Giblet Gravy Recipe

Ingredients:
Giblets and turkey neck
1 stalk celery with leaves, chopped
2 bay leaves
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Separate liver from giblets and refrigerate in Ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. Add veggies and spices.

Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.

Add liver and cook 15 minutes more.

Remove giblets from liquid. Remove bay leaves, then liquefy in blender with veggies.

Chop giblets and add to liquid. Heat and add additional

Salt and pepper to taste.

Serve as a thin “au jus” over turkey and dressing, or continue to cook uncovered to reduce the volume down further.

About 10 carbs in the entire recipe.


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Pork Rind Nachos Recipe

Ingredients:
Pork Rinds
Cheese

Instructions:

Place pork rinds on a plate, add favorite cheese on top, bake until cheese melts, garnish with other low carb toppings like cooked ground beef, green onion, sliced olives.


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Liver Soup Recipe

Ingredients:
1/2 lb liver, chopped
2 tablespoons butter
1/2 cup celery, diced
1 large onion, thinly sliced
2 cup hot water
1 packet Stevia
1 cup Fresh or frozen spinach
Salt and Pepper to taste

Instructions:

Stir cook the liver in butter. Add remaining ingredients. Stir well.

Cook covered.

This soup freezes and reheats very well.

Serves 4.


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Meaty Vegetable Soup Recipe

Ingredients:
1-2 cloves garlic, finely chopped
1/2 onion, chopped
1-1/2-2 cups chopped mixed low-starch veggies (for example, zucchini, yellow crookneck squash, asparagus, broccoli, cauliflower)
1 cup diced stewed tomatoes (seasoned as you like)
2 meal-sized servings of protein – meat, chicken or seafood
Broth (beef, chicken, vegetable, or mushroom)

Instructions:

Heat a couple of teaspoons olive oil in a soup pot or large saucepan and saute the garlic and onion until limp. If you’re cooking the protein fresh in the soup, add small cubes of meat/poultry/seafood now and cook for several minutes, stirring to ensure cooking on all sides and through to the center.

Add the fresh veggies and continue to stir to saute them for a few minutes, until they begin to soften. Add the tomatoes, the broth, and salt and pepper to taste.

If you are using leftover meat, poultry or seafood, add it at this point.

Bring soup to a boil, reduce heat, and simmer for a few minutes (up to about an hour) over low heat.

For a taste delight, sprinkle a teaspoon or two of finely chopped fresh basil or cilantro onto each bowlful just prior to serving. Double or triple or even quadruple the basic recipe of you’ve got a large enough pot to accommodate it and store the extra servings in the fridge for lunches or dinners on subsequent days.


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Mushroom Spinach Soup Recipe

Ingredients:
1 tablespoon butter
6 ounces fresh mushrooms, sliced
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups beef broth
2 tablespoons dry white wine, optional
2 ounces fresh baby spinach, roughly chopped, about 4 cups loosely packed
1/2 cup heavy cream

Instructions:

Sauté the mushrooms, onion, garlic and seasonings in butter in a large saucepan until lightly browned, 5 minutes.

Add the broth and wine; cook on high heat until reduced by half, about 4 minutes.

Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender.

Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve.

Makes 2-3 servings


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Beef Stock Recipe

Ingredients:
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of celery, coarsely chopped
3 yellow onions, unpeeled and quartered

Instructions:

Start early in the day. It must stay on the stove for a long time.

1 pound of bones will yield 1 quart of stock. Adjust the amount of vegetables according to how much bone you are using.

Most butcher chops sell bare rendering bones. Get the butcher to cut them into 2 inch pieces.

Roast the bones uncovered in 400 degree oven for about 2 hours. They should be a toasty brown, not black.

Place the bones in a large soup pot, add the celery and onions, and 5 quarts of water. Bring to a simmer and cook for 12 hours. Add water occasionally to keep the soup at the same initial water level.

Strain out all the non liquid ingredients.

Place the stock in the refrigerator overnight and the fat will float to the top. For a very low fat stock discard this layer.

IMPORTANT: If you plan to freeze the stock you may discard the fat and then freeze. If you plan to keep it in the refrigerator and use the stock within a few days DO NOT remove the fat layer until ready to use. Keeping the fat layer on while in the refrigerator will actually seal in the flavor and allow it to keep fresh for a few days.


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