Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Diabetic Recipes (Page 19 of 66)

Tuna Fish Canapes Recipe

Ingredients:
1 can (6 ounces) solid white albacore tuna, water-packed
2 teaspoons minced onion
3 drops lemon juice
1/2 cup minced celery
1/4 cup minced red pepper
1/2 teaspoon curry powder
2 1/2 tablespoons light sour cream
Cucumber slices and celery pieces

Instructions:

Combine all ingredients except cucumber slices and celery pieces. Refrigerate 1 hour to blend flavors.

Spread mixture on cucumber slices and use as a stuffing for the celery.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Roasted Vegetables with Tuna Recipe

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, –  Jalapeno or Serrano (seeded and minced)
3 tablespoon of olive oil
1 ½ tablepoons of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets

Instructions:

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.

Put the vegetables in a serving bowl and stir in the chile.

Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently.

Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Carb Count: 10 carbs per serving. Serves 4.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Deviled Eggs with Smoked Salmon Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
2 ounces finely chopped smoked salmon, lox, or nova
½ teaspoon Dijon-style mustard
¼ teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixture, creating a smooth mound. Refrigerate until ready to use.

Carb Count: .8 grams per seving. Servings: 6.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Grilled Salmon Recipe

Ingredients:
2 (6 ounce) skinless salmon fillets, about 1-inch thick, cut into 2-inch strips
1/3 cup lemon juice
1/4 cup white wine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 pinch crushed red pepper flakes
1/4 cup olive oil

Instructions:

Preheat grill for medium-low heat.

Lie the salmon in the bottom of a baking dish.

Whisk together the lemon juice, wine, mint, dill, parsley, garlic, and red pepper flakes in a bowl. Slowly drizzle in the olive oil while whisking vigorously.

Pour the mixture over the salmon. Marinate the salmon in the refrigerator for no more than 30 minutes.

Thread the salmon onto metal or soaked wooden skewers lengthwise.

Cook on preheated grill until opaque in the center, about 4 minutes per side. Serve immediately.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Quick and Easy Baked Halibut Recipe

Ingredients:
2 pounds of halibut pieces
1 cup of chicken broth
2 tablespoons of parsley, chopped
1 teaspoon of tarragon
1 teaspoon of dill
1/2 cup of shredded, sharp cheddar cheese
1 egg white, beaten until foamy

Instructions:

First preheat your oven to 400º F.

Arrange halibut pieces in an oven-save dish, then pour in chicken broth. Next cover fish with parsely, tarragon and dill.

Place into the oven for 10 minutes. Upon removal, discard excess liquid.

Preheat broiler.

In a mixing bowl, gently fold the cheese into the beaten egg white. Spread this mixture over the halibut and broil until it is a lovely golden color.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Broiled Red Snapper with Garlic-Lime Butter Recipe

Ingredients:
1 1/2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
1/2 teaspoon grated lime rind
1/4 teaspoon bottled fresh ground ginger
3/4 teaspoon salt, divided
4 (6-ounce) red snapper
1/4 teaspoon black pepper
Cooking spray

Instructions:

Combine butter, cilantro, jalapeno pepper, lime rind and ground ginger in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.

Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray.

Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture.

Serves 4.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Chipotle Lime Bacon-Wrapped Grilled Shrimp Recipe

Ingredients:
12 large, raw, peeled and deveined shrimp
2 tablespoon olive oil
1 lime zest
2 tablespoons lime juice
1/4 teaspoon chipotle powder, to taste
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

Instructions:

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

Spread the bacon pieces out over several layers of paper towels. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.

Grilling: Thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.

Grill uncovered for 5 to 7 minutes on each side

Baking: Secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

Carb Count: 1.3 carbs


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Native American Broiled Salmon Recipe

Ingredients:
1 (6-lb) salmon
2 lemons
Butter
Salt and pepper to taste

Instructions:

Filet a six-pound salmon, rinse well, cut in half and place on a baking pan.

Slice two lemons and squirt over salmon. Allow to stand for one hour. Salt and pepper if you like.

After one hour, place under broiler for two minutes, then add a slice of butter for each piece of salmon and continue cooking for six minutes, or until done.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Calamari Salad Recipe

Ingredients:
½ cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Instructions:
Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.)

Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve.

One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter. Arrange fennel around salad in a spoke pattern. Serve immediately.

Carb Count: 7 grams per serving. Serves 6.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Crab Bisque Recipe

Ingredients:
4 pounds snow crab clusters (legs)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 small turnips, peeled, chopped
1/4 cup fresh chopped parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Instructions:
Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent),

Strain stock. discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.

Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.

Add the remaining crab and simmer for another hour until the soup is very thick.

Carb Count: 5 carbs per serving. Serves 6.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Page 19 of 66

Powered by WordPress & Theme by Anders Norén