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Category: Diabetic Recipes (Page 3 of 66)

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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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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Broccoli with Garlic Butter Recipe

Ingredients:
1 bunch broccoli, cut into flowerets
2 tablespoon unsalted butter
1 tablespoon olive oil
2 clove garlic, minced
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese

Instructions:

In a large saucepan, bring a small amount of water to a boil over high Heat. Place Broccoli in a steamer basket and place basket in the pan. Cover and steam Just until crisp-tender, about 5 minutes.

Drain well and set aside. In a large nonstick skillet, heat butter and oil over medium-high Heat. Add Garlic and rosemary, saute for 1 minute.

Add broccoli to skillet; stir to coat with the butter mixture. Cook until heated through, about 1 to 2 minutes.

Season With salt and pepper. Place broccoli in serving dish. Sprinkle with Parmesan cheese and serve Immediately.

Serves 6.

Carb Count: 6 carbs per serving.


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Brussel Sprouts with Lemon Recipe

Ingredients:
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lb brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp dry white wine
Salt and pepper to taste

Instructions:

Put lemon juice in a large bowl.

Cut bottoms off sprouts. Halve sprouts lengthwise. Thinly slice the sprouts.

Transfer slices into bowl with lemon juice. Toss them in juice and separate leaves.

Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp. Takes about 3 to 4 minutes. Some leaves might brown slightly.

Add white wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more.

Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.

Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.


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Cabbage and Pepper Saute Recipe

Ingredients:
1/2 small head of cabbage (approximately 4 cups chopped)
1 medium red Bell pepper, chopped
2 teaspoons paprika
1/2 teaspoon garlic (or one clove garlic, minced or pressed)
1 teaspoon caraway seeds
Salt and pepper
Oil to coat pan

Instructions:

Heat oil in pan. Saute’ pepper for a minute or two, then add cabbage. After another minute, add the seasonings.

Cook until vegetables are tender. If the pan gets too dry as it cooks, add a little white wine, chicken stock, or water.


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