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Category: Diabetic Recipes (Page 16 of 66)

Chicken Soup Recipe

Ingredients:
2 cups chicken stock
1 tablespoon butter (optional)
2 tablespoons olive oil (optional)
1 cup raw, chopped broccoli
1/2 cup raw, chopped cauliflower (about 1-inch pieces)
1/2 cup chopped sweet green pepper
1/2 cup chopped zucchini
Salt to taste
Freshly ground black pepper to taste
1 cup diced, skinless chicken

Instructions:

Preparation Time: 10 minutes; Cooking Time: 30 minutes

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Variation: Creamy Chicken Soup
Add 1/2 cup of heavy cream to the soup shortly before serving it. Heat through and adjust seasonings. based on a 1/4 cup serving.


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Broccoli Soup with Garlic & Onions Recipe

Ingredients:
1 bunch broccoli
1 cup heavy cream
1 stick butter, unsalted
2 cups water
1/2 cup onion, chopped
1 clove garlic, chopped
Nutmeg
Salt
Garlic powder
Black pepper

Instructions:

Lightly saute garlic, onions with 1/2 the butter. Add broccoli and water – bring to boil.

Reduce heat and add cream and the rest of butter cook until desired texture of broccoli.


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Cold Cauliflower Soup with Bacon & Fresh Dill Recipe

Ingredients:
1 1/2 cups chopped onion
7 cups cauliflower florets (about 1 1/2 lbs)
1/2 teaspoon of salt
1 tablespoon of oil or butter
1/8 teaspoon of cayenne pepper (or to taste)
3 tablespoons of chopped fresh dill (divided 2/1)
5 cups chicken stock
3/4 cup heavy whipping cream
1/4 cup water
4 slices of bacon

Instructions:

Cook bacon and chop up finely.

In a deep pot put the tbsp of butter or oil in the pan and cook the chopped onion until soft and lightly browned.

Add the cauliflower, salt, cayenne, only 2 tbs. of the dill, and the chicken stock. Bring mixture to a simmer and reduce heat. Cook until the cauliflower is tender and can be pierced with a knife.

Blend the mixture in batches in a food processor or blender and return soup to the pot with heat off.

Stir in cream and water and let cool. Move to refrigerator to chill for 3 hours, minimally.

When serving, sprinkle bacon and remaining dill on top – individually or in large serving bowl.

Servings: 4


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Celery Soup Recipe

Ingredients:
4 stalks celery
1 cup water
14oz chicken broth
1/2 cup half-and-half
1/8 teaspoon nutmeg
Dash salt
Dash white pepper

Instructions:

Put water and chicken broth in a saucepan and get it boiling. Cut the celery into 1″ pieces and put them into the water. Cook around 15 minutes or until tender.

Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. Blend at very low speed until relatively smooth. There will still be some chunks.

Remove first half into a bowl and blend the second half of the broth.

Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.

Serves: 4


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Chicken Egg Broth Recipe

Ingredients:
2 cups chicken broth
2 cloves garlic, crushed
1 tsp parsley
2 eggs, beaten

Instructions:

Heat the broth, garlic and parsley to a simmer.

Add the eggs and stir with a fork to make threads.

Bring broth back to a simmer, and serve immediately.


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Bacon Cheddar Cheese Soup Recipe

Ingredients:
4 strips of bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
14 ounces chicken broth
4 teaspoons sour cream (or other thickener)
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 teaspoon paprika (optional)

Instructions:

In a large saucepan over medium heat, cook bacon 6 minute, until crisp. Remove and drain on paper towels. Crumble bacon.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in a thickener. Add half-and-half, cheese, and paprika, stir until cheese is melted. Ladle soup into heated soup bowls. Garnish with crumbled bacon.

Carb Count: 4.25 per serving. Serves 4.


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Mexican Herb Blend Recipe

Ingredients:
2 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon pepper
1 tablespoon paprika
1 tablespoon salt

Instructions:

Combine in jar. Stir or shake before each use.


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Seafood Spices Recipe

Ingredients:
2 tablespoon ground allspice
2 tablespoon celery salt
2 tablespoon mustard powder
1 teaspoon ground ginger
1 tablespoon paprika
3/4 teaspoon Cayenne pepper

Instructions:

Mix thoroughly.

Sprinkle on fish fillets before broiling.

Season chowder, crabs or salmon cakes.

Add to tuna, crabs or salmon salads.


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Taco Seasoning Recipe

Ingredients:
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Instructions:

Stir together and store in air tight container.


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Italian Seasonings Recipe

Ingredients:
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Instructions:

Mix all ingredients in a spice grinder OR put in a small bowl and crush with the back of a spoon.

Stores in an airtight jar for up to 6 months.


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Page 16 of 66

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