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Category: Diabetic Recipes (Page 12 of 66)

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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Chicken Quesadilla Recipe

Ingredients:
Chicken (cooked yourself or canned)
Cilantro
Diced Onions
Favorite shredded cheese
Mexican Spices

Instructions:

Cut chicken into any size you prefer. Mix the chicken with cilantro, diced onions, spices and a good amount of your favorite shredded cheese.

Spread out in a pan to bake in the oven for about 20 minutes at 375.

Serve and eat with sour cream or guacamole.

Leave in or take out what you like or don’t like but it’s really good.


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Garlic Mashed “Potatoes”

Ingredients:
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter

Instructions:

Boil water over high heat.

Cut cauliflower into small pieces. Cook in the boiling water for about 6 minutes, or until well done.

Drain well; do not let the cauliflower cool but pat it very dry between several layers of paper towels.

Use a food processor on pulse and add the hot cauliflower, cream cheese, parmesan, garlic, chicken base, and pepper until almost smooth.

Serve hot with pats of 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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Mashed “Potato” Recipe

Ingredients:
8 Cups cauliflower florets or a small head of cauliflower
1/4 cup ranch dressing
1 green onion thinly sliced

Instructions:

Bring water to boil in large sauce pan.

Add Cauliflower, cook 15 minutes or until cauliflower is very tender.

Drain cauliflower, add dressing and mash until cauliflower is light and fluffy. Sprinkle with onions. Serve.

Makes 8 1/2 cups servings has 50 calories per serving and 6g of Carbohydrates


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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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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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Pickling Spices Recipe

Ingredients:
4 cinnamon sticks (each about 3 inches long)
1 piece dried ginger root (1 inch long)
2 tablespoons mustard seeds
2 teaspoon whole allspice berries
2 tablespoons whole black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seeds
2 teaspoons coriander seeds
2 teaspoons whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all

Instructions:

Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients.

Store in a small, airtight jar up to 2 months.


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Almond Pancakes Recipe

Ingredients:
1 cup almond meal
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 tbs. oil
1/4 teaspoon salt
1 tbs sweetener

Instructions:

Mix ingredients together and cook as you would other pancakes. Flip them when the underside is brown.

Serve with butter.

Servings: Six 4-inch pancakes
Carbs: 3 carb/pancake


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Avocado Aperitif Recipe

Ingredients:
1 medium avocado
1 large cucumber
1 lemon; juice of
1/2 cup parsley; chopped
2 cup crushed Ice
Garnish: lemon slices or cucumber peel

Instructions:

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses.

Garnish with lemon slices or cucumber peel.

Serves 4, 6 carbs each.


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