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Category: Diabetic Recipes (Page 23 of 66)

Basil Baked Cod Fillets Recipe

Ingredients:
1/2 lb. cod
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon dried basil, crushed
1/8 teaspoon black pepper
Dash salt
2 teaspoon grated Parmesan cheese

Instructions:

Pat fish dry and cut into 2 serving pieces.

Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Sprinkle with Parmesan cheese.

Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.

Serves: 2


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Bass with Dijon and Peppercorn Sauce Recipe

Ingredients:
1 pound of fresh bass
salt and pepper, to taste
4 ounces of butter
2 ounces of white wine
1/2 ounce of peppercorns
2 cups of heavy whipping cream
2 ounces of dijon mustard

Instructions:

Clean, skin, and debone the bass.

Place the bass in a baking pan in 4-ounce portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees F until consistently cooked, about 15-20 minutes.

Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over the bass and serve.


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Lemon Shrimp Casserole Recipe

Ingredients:
1 1/2 lb Shrimp; cooked
1 cup Sharp cheese; grated
1 can Mushroom soup (low carb)
1/2 cup Green pepper; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/2 cup Butter
Lemons

Instructions:

Mix first 3 ingredients together.

Saute pepper, onion and celery in butter. Add to shrimp mixture.

Put in flat casserole and completely cover top with sliced lemons. Bake at 375~F, covered, for about 20 minutes.

Serves 6.


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Lime Shrimp Recipe

Ingredients:
3 tablespoons Lime juice
1 Green onion – chopped
2 tablespoons Cilantro – chopped
1 teaspoon Jalapeno chili – minced
1 teaspoon Olive oil
1/2 teaspoon Garlic – minced
1/8 teaspoon Salt
20 Large shrimp – peeled and de-veined.
1 tablespoon Red pepper – minced
Cucumber slices

Instructions:

Whisk together all ingredients except shrimp.

Toss 2 tablespoons dressing with shrimp. Chill 30 minutes.

Preheat broiler. Broil shrimp 1 1/2 minute per side, until opaque. Toss with remaining dressing and 1 Tablespoon minced red pepper. Cool. Serve with cucumber slices.


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Lobster Parisienne Recipe

Ingredients:
6 Lobster tails, cooked/chilled
6 tablespoon Mayonnaise
1 teaspoon Mustard, prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives, finely minced
1 tablespoon Parsley, finely minced
Salt to taste
Pepper to taste

Instructions:

Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces.

Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.

To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.


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Red Snapper Recipe

Ingredients:
1 Red snapper (1 1/2 lb), boned-and filleted with skin on
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon olive oil
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped very ripe tomatoes
1/4 cup red wine

Instructions:

Sprinkle the red snapper fillets with salt and cayenne.

In a 9-inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring.

Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the heat down to a simmer.

Place fillets, skin side down, on the mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter.

Spoon sauce over fillets.

6 carbs.


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Deluxe Salmon Spread Recipe

Ingredients:
1 lb Cooked canned salmon
1 cup Mayonnaise
2 Tablespoons Green pepper (diced)
2 Tablespoon Pimento diced
2 teaspoon Lemon juice
1 teaspoon Tarragon vinegar
1 teaspoon Horseradish
1 teaspoon Chopped dried dill

Instructions:

Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill.


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San Francisco Seafood Casserole Recipe

Ingredients:
1 lb mussels or 18 clams
1/2 lb medium shrimp
1 lb cod or flounder fillets
2 tablespoon salad oil
1 medium onion, diced
1 large garlic, minced
1 28 ounce can tomatoes
1 8 ounce bottle clam juice
1 6 ounces can tomato paste
3/4 cup white wine
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper

Instructions:

Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks.

Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling.

Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender.

Sprinkle with parsley

Total Carbs: 8


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Maine Tangy Lobster Recipe

Ingredients:
2 cups Lobster meat
1 tablespoon Lemon juice
1 teaspoon Dry mustard
1/3 cup Butter
1 teaspoon Worcestershire sauce
1/2 teaspoon
Salt & pepper to taste

Instructions:

Place all ingredients, except lobster, in top part of double boiler. Melt over hot water & stir to blend well.

Cut lobster in small pieces; add to mixture and cook 6 minutes.

Serve with lemon wedges.

Serves 4.


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Hot Crab Dip Recipe

Ingredients:
8 oz cream cheese
1 pack crab meat
1 teaspoon cream
2 teaspoon onions chopped
1/2 teaspoon horseradish
1/4 teaspoon salt
Pepper

Instructions:

Mix all of the ingredients (not in a blender or food processor).

Put in a baking dish and top with either sliced almonds or paprika.

Bake in a 375 F oven for 15 minutes.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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