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Category: Diabetic Recipes (Page 11 of 66)

Nicolise Recipe

Ingredients:
1/3 head cauliflower
1 bag (1 pound) frozen, crosscut green beans, thawed but not cooked
1 clove garlic, crushed
1/4 to 1/2 cup fresh parsley, minced
1/4 medium, red onion, diced
8-10 olives, sliced
1/2 to 3/4 cup vinaigrette dressing
Lettuce (to line the plate)
3 cans (6 ounces each) tuna, drained
6 hard boiled eggs, sliced

Instructions:

Slice your cauliflower quite thin. Put it in a microwave-safe bowl with about 1 tablespoon of water, cover, and cook it for 4 to 5 minutes (just tender)

Combine the green beans, garlic, parsley, onion and olives in a good-size bowl. When the cauliflower is done, add that as well, and pour 1/2 cup of dressing over the whole thing.

Stir well, and stick it in the fridge. Let it marinate for several hours to a day, stirring now and then.

When ready to eat, put a few lettuce leaves on each plate and spoon a mound of the marinated mixture on top. Put the tuna on top and in the middle and surround it with slices of hard boiled egg. Garnish it with olives and drizzle more dressing on top.

Serves 6.


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Vegetable Cream Soup Recipe

Ingredients:
1 lb. cauliflower
1 1/2 lbs. broccoli
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
10 cups vegetable stock
1 teaspoon salt
1 tablespoon dijon mustard
1 teaspoon dried tarragon leaves
Sea salt and freshly ground black pepper, to taste
Heavy cream, optional

Instructions:

Trim the broccoli and cauliflower and chop coarsely. Be sure to use the core of the cauliflower and the broccoli. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant.

Add the broccoli, cauliflower, stock, and salt.

Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender—a blender works best for this—with the mustard and tarragon. Add the broccoli florets and season to taste.

Thin with stock or water if the soup is too thick. Add the cream if desired.

Makes 12 cups.


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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.

Low Carb Pizza Recipe

Ingredients:
8 ounces Cream Cheese, softened
4 large Eggs
1 cup Ground Pork Rinds
1/4 cup Parmesan Cheese
2 cups Shredded Italian Cheese
1/2 tablespoon Italian Spices
1/2 tablespoon Garlic Powder
S ugar-free pasta sauce

Instructions:

Preheat oven to 425. Mix cream cheese, eggs, seasonings, and Italian cheese, mix well. Add ground pork rinds last. This will be a very thick mixture.

Now plop this mixture onto a Pam-sprayed pizza pan, cover with plastic wrap and roll out to edges.

Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes.

Top with the lowest carb (sugar free) pizza sauce you can find, mozzarella cheese and favorite toppings, bake again until bubbly. Allow to stand for 10 minutes before cutting.

Serves 8, 1 gram per serving.


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Pork Rind for Breading Recipe

Ingredients:
1 – 6 ounce bag of Pork rinds
2 tablespoon Mrs Dash Seasoning Blend (no salt) = one tablespoon per cup of crumbs

Instructions:

Process pork rinds in food processor (or crush with a rolling pin in a zippered bag). If processed, pour into plastic zipper bag. Add 2 tablespoon Mrs Dash (or your favorite seasoning to taste). Shake bag to distribute seasoning.

One 6-ounce bag makes approx. 2 cups of crumbs.

3 oz or 80 gram = 1 cup of pork rind flour

Note: If you wish to make a large batch, 5 bags of pork rinds, processed, uses one entire bottle of Mrs. Dash (roughly 8 Tbsp).

Use with chicken, fish, shrimp, mozzarella sticks or other items which take to breading.

2 Cups: Carbohydrates: 4 g (with any seasoning that has fructose = 6 g)


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Use of Pork Rinds Recipes

Ingredients:
3 oz or 80 gram = 1 cup of pork rind flour or pork rind bread crumbs

Bread crumbs

Crumble pork rinds until they resemble bread crumbs. You can use a food processor, or crush with a rolling pin in a zippered bag.

Flour

Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it.

Toppings Recipes using Pork Rinds

Use pork skins for breading since they are light and puffy.

For baking or broiling just roll the meat in the crumbs.

For a casserole topping just sprinkle on top of the dish you are preparing.

Spicey Breading

1 – 6 ounce bag of Pork rinds
2 tablespoon Mrs Dash Seasoning Blend (no salt) = one tablespoon per cup of crumbs

Process pork rinds in food processor (or crush with a rolling pin in a zippered bag). If processed, pour into plastic zipper bag. Add 2 tablespoon Mrs Dash (or your favorite seasoning to taste). Shake bag to distribute seasoning.

Note: If you wish to make a large batch, 5 bags of pork rinds, processed, uses one entire bottle of Mrs. Dash (roughly 8 Tbsp).

Use with chicken, fish, shrimp, mozzarella sticks or other items which take to breading.

2 Cups: Carbohydrates: 4 g (with any seasoning that has fructose = 6 g)


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Quick Bread Recipe

Ingredients:
¾ cup whey protein — vanilla or unflavored (check on carbs)
2 Tablespoons “Just Whites” (dried egg whites)
1 tablespoon baking powder
1 packet Stevia
1 pinch salt
¼ cup heavy whipping cream
3 large eggs
2 tablespoons water
3 tablespoons olive oil

Instructions:

Preheat oven to 400°F. Grease a Pyrex loaf pan and set aside.

Mix all dry ingredients in a small bowl. Mix all liquid ingredients in large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into loaf pan and bake for 15-20 minutes.

This quick bread has a texture reminiscent of angel food cake. You can add sweetener and cinnamon to make a cinnamon loaf.


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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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Sweet Pickles Recipe

Ingredients:
1  1/2 cups cucumbers, thinly sliced
1 clove garlic, sliced in half
1/2 cup water
1/4 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
1/2 cup white or red onions, thinly sliced
1/2 cup apple cider vinegar
2 tsp powdered stevia blend

Instructions:

Place sliced cucumbers in a quart-sized glass jar and set aside.

In a saucepan, add turmeric, mustard seed, celery seed and stevia to the water. Stir and bring to a boil.

Stir in onions and boil for 2 minutes.

Stir in vinegar and cook one minute more.

Pour vinegar mixture over cucumbers and garlic. Push down cucumbers to make sure all are covered with the liquid.

Allow to cool, then cover and refrigerate at least 24 hours before serving.


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