Diabetes Support

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Category: Diabetic Recipes (Page 2 of 66)

Pimento Spread Recipe

Ingredients:
1 package (8 oz.) cream cheese, softened to room temperature
1/4 cup mayonnaise
2 oz. diced pimentos, drained
3 tablespoons sliced green onions
1/4 teaspoon hot pepper sauce (optional)

Instructions:

Mix cream cheese and mayonnaise in small bowl with electric mixer on medium speed until well blended.

Stir in pimentos, green onions and hot pepper sauce.

Cover and refrigerate at least 1 hour for flavors to blend.

Spread on cucumber slices or celery.

Makes 12 servings of 2 tablespoons each.


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Stuffed Baked Tomatoes Recipe

Ingredients:
4 plum tomatoes, halved lengthwise
3 ounces shredded part-skim mozzarella cheese (1/2 cup)
1/4 cup roughly chopped fresh basil leaves
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced
Salt and freshly ground black pepper
Heat oven to 400° F.

Instructions:

Scoop out the inside of each tomato half with a melon baler and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.

Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.

Serve it with chicken, steak, or fish.

Makes 4 servings


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Tofu with Herbs Recipe

Ingredients:
1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons olive oil
2 tablespoons soy sauce
2 cups cauliflower florets

Instructions:

Squeeze as much water out of the tofu as possible.

Slice the block of tofu so you get strips about 1/2 inch thick. place the drained tofu into a medium bowl.

In another small bowl combine the black pepper, garlic, basil, celery, and soy sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.

When ready to cook, drain tofu and retain the marinade.

Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. Stir constantly.

When sauce begins to sizzle, carefully add cubes of tofu and stir gently until all is heated (about 2 minutes).

Serve immediately.


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Zucchini Spaghetti Recipe

Ingredients:
4 small zucchini
1/2 pound cooked italian sausage links, cut up
2 tablespoons olive oil
Salt and pepper
1 large garlic clove, pressed
Several leaves of fresh basil, torn
1 cup diced tomatoes
1/2 cup grated Parmesan cheese
1 teaspoon oregano

Instructions:

Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go.

Put 1 tablespoon of olive oil in a saucepan over medium heat; when warm, add the pressed garlic. Saute briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.

Meanwhile, heat the remaining tablespoon of oil in a skillet; when it’s hot, add the zucchini.

Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil.

Scatter the Parmesan over the top.


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Broccoli and Sesame Seeds Recipe

Ingredients:
1 large head of broccoli
1 tablespoon sesame seeds
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/8 teaspoon crushed hot red pepper
¼ cup vegetable stock or water
salt and freshly ground black pepper

Instructions:
Cut the broccoli into florets. Pare the stems and cut them crosswise into thin slices.

Heat a large frying pan or wok over medium heat. Add the sesame seeds and cook, stirring almost constantly, about 1–2 minutes. Transfer to a plate.

Add the oil, soy sauce, and hot pepper to the pan and stir combine. Add the broccoli and stir-fry for about 2 minutes.

Pour in the vegetable stock (or water) and cover. Cook for about 2 minutes longer, or until crisp-tender. Stir in the sesame seeds and season with salt and pepper. Serve hot.


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Steamed Brussel Sprouts with Garlic Recipe

Ingredients:
15 Brussels sprouts
1/2 stick butter
1 tablespoon chopped garlic

Instructions:

Cut the Brussels sprouts in half lengthwise, so each half still has a stalk-bit to hold it together. Steam the sprouts for 10 minutes. Cut the stems off.

Melt 1/2 stick of butter in a saucepan and mix in the sprouts. Mix in the garlic. Cook for 2 minutes over low heat.

Serve warm.

Servings: 2


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Asparagus Recipe

Ingredients:
1 bunch of medium sized asparagus, about 1 lb
2 tablespoons of the most exquisite extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese
1 teaspoon lemon zest – freshly grated lemon rind
Salt and freshly ground black pepper

Instructions:
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.


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Roasted Prosuitto Asparagus with Goat Cheese Recipe

Ingredients:
One bunch of thin asparagus
1/2 pound of thinly sliced prosuitto (Italian ham)
4 oz. of spreadable goat cheese
Olive oil

Instructions:

Spread a thin layer of goat cheese on prosuitto. Roll proscuitto around asparagus at a slight angle so the meat covers most of the stalk. Brush with olive oil.

Place on outdoor grill or under oven broiler about 8 minutes.

Number of Servings: 8


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Avocado Beef Rollups Recipe

Ingredients:
1 medium avocado
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon coriander
4 drops Tabasco sauce
1/4 cup tomato, chopped
18-20 thin slices roast beef (round tip)

Instructions:

Mash avocado, add lime juice, onion salt, chili powder, coriander and tomato. Combine thoroughly.

Spread on slices of cold roast beef, allowing about 2 teaspoons filling for each slice. Roll up slices; wrap and chill.

To serve: cut rolls in halves or thirds, depending upon length. Secure each piece with a small wooden pick and arrange on platter.

 


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Cold Avocado Soup Recipe

Ingredients:
1 can chicken broth, chilled
1 ripe avocado
1 teaspoon lemon juice
1/2 oz. dill weed
1/2 oz. sherry

Instructions:

Pour chilled broth in blender. Dice avocado and add to broth, blend. Add lemon juice and sherry. Blend well.

Pour into cups and sprinkle with dill weed. Serve cold.


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