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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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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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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Asparagus Frittatta Recipe

Ingredients:
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Instructions:

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.

Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes.

Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes.

Remove from oven and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Carb Count: 5.8 g per serving.


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Asparagus with Lime and Mint Recipe

Ingredients:
1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
1-2 fresh limes – 1 1/2 tablespoons of juice
1 teaspoon of fresh mint, chopped or cut in a chiffonade*
Kosher salt
Fresh ground pepper

Instructions:

Heat the oil in a sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.

Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

Serves 4.

Carb Count: 4 carbs per serving.

*To chiffonade mint, stack a few leaves and roll them up like a cigar. Using a knife, cut leaves starting at one end, making your way down the roll. This will make thin slices.


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Braised Celery Recipe

Ingredients:
1 head celery
1 medium onion
1 teaspoon chopped parsley
2 slices bacon
10 fl oz vegetable stock
1 Salt and pepper, to taste
2 tablespoons butter

Instructions:

Clean celery, cut into one-inch pieces and place in a casserole dish.

Finely chop bacon and onion and sprinkle over celery along with chopped parsley. Pour on stock. Dot with knobs of butter.

Cover dish and bake in a moderate oven for 30-45 minutes.


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