Diabetes Support

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Category: Diabetic Recipes (Page 3 of 66)

Barbequed Eggplant Salad Recipe

Ingredients:
3 tablespoons olive oil
2 eggplant, cut into thin slices
1 zucchini, sliced
2 small onions, quartered
2 cup spinach leaves, washed and trimmed
1 pinch black pepper, to taste
4 fresh basil leaves, (4 – 8 for garnish)

Instructions:

Brush both sides of eggplant, zucchini, and onion wedges with olive oil.

Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender.

Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, and onions. Sprinkle with black pepper

Serves 4.


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Beef with Artichokes Recipe

Ingredients:
1/2 lb. ground beef browned
1 jar marinated artichokes (check labels for 0 grams carbs and sugar)
3-4 tablespoon spaghetti sauce
mozzarella cheese and parmesan cheese

Instructions:

Layer browned beef, artichokes, sauce and cheese. Repeat layers. Bake till all brown and bubbly.


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British Brussel Sprouts Recipe

Ingredients:
2 cups Brussels sprouts, boiled cut off bottoms and trim off extra leaves
1 cup Gruyere cheese, shredded
4 slices bacon

Instructions:

Cook the bacon in a large frying pan–brown it well so it will crumble easily.

In the same pan, brown the brussels sprouts in the bacon fat. Don’t actually get them brown, but sort of glaze them so they are tender and have acquired some of the bacon drippings.

Put them into a baking dish. Put 3/4 cup of the gruyere and the crumbled bacon on top. Stir gently so the sprouts don’t come apart. Top with the rest of the cheese. Serve hot.

Serves 4, 1/2 cup each.

Carb Count: 6.1 per serving.


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Smoky Cauliflower Recipe

Ingredients:
1 large head Cauliflower – broken into florets
2 Tbsp. olive oil
1 tsp. smoked paprika
3/4 tsp. salt
2 cloves garlic minced
2 tbsp minced Italian parsley

Instructions:

Place Cauliflower in large bowl – mix oil, paprika and salt and stir it into the cauliflower.

Transfer to a 15″ x 1″ baking pan.

Bake at 450 degrees for 10 minutes. Then stir in the garlic and bake 10-15 min. longer. Cauliflower will be lightly browned.

You can stir occasionally – during the last 5 minutes stir in the parsley or you can just garnish it with the parsley at the end.


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Hot and Spicy Spinach Recipe

Ingredients:
Nonstick cooking spray
1 red bell pepper cut into 1-inch pieces
1 clove garlic, minced
1 lb fresh spinach, chopped
1 tablespoon prepared mustard
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes

Instructions:

Spray large skillet with nonstick cooking spray; heat over medium heat. Add red bell pepper and garlic; cook and stir 3 minutes.

Add spinach; cook and stir 3 minutes or just until spinach begins to wilt.
Stir in mustard, lemon juice and red pepper flakes. Serve immediately.

Serves 4.

Carb Count: 7 Carbs per serving.


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Spinach Casserole Recipe

Ingredients:
1 cup yellow onion, diced
3 oz bacon, diced
2 tablespoons butter
2 lb spinach, chopped finely
1/2 cup mushrooms, sliced
1 cup heavy cream
1/2 lb Swiss cheese, diced
Juice of one lemon.

Instructions:

Preheat oven to 350F.

Saute‚ onion and bacon in butter. Mix with all ingredients, and put into an oiled casserole dish. Cover and bake 1 hour.

Serves 8.

Carb Count: 8 carbs per serving.


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Baked Spinach with Ricotta Recipe

Ingredients:
3 cups chopped spinach
4 eggs, separated
1 pinch ricotta cheese
1/2 cup grated provolone cheese, or your choice
1/4 cup grated parmesan cheese
Salt
Black pepper
Nutmeg
Butter

Instructions:

Clean and trim the spinach leaves, and chop fine. Sprinkle about a teaspoon of salt over the chopped spinach, and let it stand for a while. (But before you add it to the recipe, be sure to press out as much of the moisture as possible.)

Butter a 2-quart casserole dish; Preheat the oven to 350°F-180°C.

Separate the eggs; beat the yolks with the three cheeses, then add pepper and nutmeg to taste.

Drain the spinach and stir it in.

Beat the egg whites until they’re stiff. Fold them into the spinach-and-cheese mixture. Turn all into the prepared casserole dish, and bake for 30 to 45 minutes.

Serves 4.

Carb Count: 2 carbs per serving.


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Green Beans a La Francaise Recipe

Ingredients:
2 cups green beans
1 cup shredded lettuce
1/2 cup chopped spring onions
2 sprigs parsley
2 sprigs mint
1/2 teaspoon Stevia
1/2 cup water
2 oz. butter
Salt and freshly ground black pepper

Instructions:

Place the green beans, lettuce, spring onions, parsley, mint,salt, pepper, stevia, water, and 1 oz of the butter in a saucepan.

Cover and cook over moderate heat for 15 to 20 minutes, or until the beans are tender.

Remove the parsley and mint, and toss the beans in the remaining butter.

Carb Count: 5.6 g per serving. Serves 4.


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Green Beans with Pepper and Onions Recipe

Ingredients:
2 lb green beans, ends trimmed
5 tablespoons butter
2 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram
1 1/2 cups sliced almonds, toasted
Salt

Instructions:

Cook green beans in large pot of boiling salted water for 5 minutes, or until crisp-tender. Drain and rinse with cold water; set aside.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add peppers and onion and saute until peppers are crisp-tender, about 8 minutes. Mix in marjoram.

Melt remaining 3 tablespoons of butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes.

Season to taste with salt and pepper. Transfer to large bowl.

Sprinkle with almonds.

Carb Count: 4.2 per serving. Serves 6.


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Green Beans with Hot Dressing Recipe

Ingredients:
1 lb green beans
4 slices bacon
2 tablespoons butter, or bacon drippings
1/4 cup red wine vinegar
1 tablespoon spoonable Stevia
salt and pepper,to taste
2 tablespoons chopped fresh parsley

Instructions:

Boil or steam the green beans until they are tender but still firm. Drain and set aside.

Fry the bacon until crisp and drain on paper towels. Crumble the bacon into small pieces and set aside.

Melt the butter or bacon drippings in a small saucepan over moderate heat. Add the vinegar, Stevia, salt, and pepper and bring to a simmer.

Add the bacon to the sauce and pour over the green beans while still hot.

Serves 4.

Carb Count: 3.9 g per serving.


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