Diabetes Support

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Category: Diabetic Recipes (Page 31 of 66)

Green Peppercorn Sauce Recipe

Ingredients:
1 cup beef or chicken stock
1 cup cream
2-3 teaspoon canned green peppercorns, rinsed and drained
1 tablespoon. brandy

Instructions:

Heat stock over low heat until boiling. Add in cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute.

Good with steaks or chicken breasts fillets


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Roasted Red Pepper Dip Recipe

Ingredients:
1- 8 ounce carton sour cream
1/2 cup chopped bottled roasted red sweet peppers
2 tablespoons sliced green onion
1 tablespoon snipped fresh basil, or 1/2 teaspoon dried basil, crushed
1 clove garlic, minced
1/4 teaspoon salt
Assorted vergetable dippers

Instructions:

In a small bowl stir together sour cream, roasted red peppers, green onion, basil, garlic, and salt.

Cover and chill for at least 4 hours or up to 14 hours to allow flavors to blend.

Stir dip before serving. Serve with assorted vegetable dippers.

Servings: 10 (2 tablespoons dips and 1/4 cup vegetable dippers

Carbs per serving: 6 g


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Low Carb Barbeque Sauce Recipe

Ingredients:
1 cup prepared yellow mustard
12 packets Stevia blend
3/4 cup cider vinegar
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce
2 tablespoons butter

Instructions:

In a saucepan over medium heat, stir together the mustard, Stevia, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.

Stir in the soy sauce & butter; simmer for 10 more minutes.

Cool completely, and refrigerate overnight to blend flavors before using.

Makes about 2 1/2 cups of sauce


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Sweet Barbeque Sauce Recipe

Ingredients:
1 cup tomato sauce
3 tablespoons Worcestershire sauce
1 tablespoon vinegar
1 teaspoon liquid smoke (gives barbeque flavor = 0 carbs)
1 packet Stevia

Instructions:

Combine all ingredients and cook over low heat for 10 minutes.

23 carbs, per serving = 1.15 grams per tablespoon


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Mediterranean Chopped Salad Recipe

Ingredients:
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Instructions:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.


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Mushroom and Celery Recipe

Ingredients:
12 large unblemished mushrooms
1 cup sliced celery
1/4 cup minced onion
1/4 cup chopped sweet red pepper
Freshly ground black pepper
1 teaspoon vegetable oil
Juice of 1 large lemon
Salt to taste

Instructions:

Wipe the mushrooms with a damp paper towel. Cut off the coarsest part of the stem and cut mushrooms into very thin slices.

Toss them in a service bowl with the celery, onion and red pepper. Add black pepper.

Stir together the oil and lemon juice. Add salt to taste.

Pour over the salad and toss.


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Oyster Salad Recipe

Ingredients:
Pint oysters
Two eggs
1/4 cup cream
1/4 cup vinegar
Half teaspoon of mustard
Celery seed
Salt
1/10 teaspoon cayenne
Tablespoon butter

Instructions:

Beat two eggs well and add to them cream and vinegar, celery seed, salt, and cayenne, and a tablespoonful of butter.

Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire.

Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly.

Set away in cold place until needed.

Serves four.


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Pancetta, Goat Cheese and Spinach Salad Recipe

Ingredients:
1 oz. thinly sliced pancetta, chopped
1/2 of a small red onion, thinly sliced (about 1/2 cup)
2 tablespoons white wine vinegar
8 cups packaged fresh baby spinach
1 ounce semi soft goat cheese(chevre), crumbled

Instructions:

Cook pancetta and red onion in a large skillet over medium heat for about 8 minutes or until pancetta is crisp and onion is just tender, stirring occasionally. Remove pancetta and onion from skillet using a slotted spoon.

Stir vinegar into drippings in skillet. Add spinach. Cook and toss for 30-60 seconds or until spinach is just wilted. Divide spinach mixture among four salad plates. Top with pancetta mixture and goat cheese.

Serve immediately.

Carbs: 5 g per serving. Servings: 4.


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Roast Beef Salad with Creamy Horseradish Dressing Recipe

Ingredients:
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons horseradish
1 teaspoon red- or white-wine vinegar
1/4 teaspoon fresh-ground black pepper
3/4 teaspoon salt
1 large head escarole, torn into bite-size pieces
1/4 pound mushrooms, sliced thin
1 small red onion, sliced thin
1/2 pound sliced roast beef, cut into approximately 1 1/2-by-1/2-inch strips

Instructions:

In a medium bowl, whisk together the mayonnaise, sour cream, horseradish, vinegar, pepper, and 1/2 teaspoon of the salt until smooth.

In a large bowl, toss the escarole with the mushrooms, onion, roast beef, the remaining 1/4 teaspoon salt, and all but 2 tablespoons of the dressing. Serve the salad with the remaining dressing drizzled over the top.

4 servings.


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Sauerkraut Salad Recipe

Ingredients:
1 1/2 cups sauerkraut
1/2 lbs country sausage (hot or mild depending on taste)
8 oz cream cheese

Instructions:

Crumble sausage into skillet and pan fry until brown.

Add sauerkraut to skillet and continue to cook until kraut gets golden edges.

Add to mixing bowl with cream cheese and mix. Salt and pepper to taste.

Good hot or cold.

Carb Count: 1/2 cup – 3-4 carbs.


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Page 31 of 66

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