Diabetes Support

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Category: Diabetic Recipes (Page 31 of 66)

Veloute Sauce Recipe

Ingredients:
1 oz. of butter
3 tb spn plain flour
1 1/2 c. chicken, fish or veal stock
1 tb spn cream
Lemon juice to taste

Instructions:

Melt the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed- be careful not to brown the mixture or it will color your sauce.

Whisk in the stock a little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3-5 minutes- it should be quite thick and not have a floury taste.

Season with salt, pepper and lemon juice, adding a little at a time.  Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.

7 g. Carbohydrates


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Guacamole Dip for Veggies Recipe

Ingredients:
2 avocados
1 clove of garlic – freshly chopped or minced (about 1 teaspoonful)
1 tablespoon cilantro (optional)
lime juice to taste (optional)
salt and pepper to taste
cucumbers, celery, or any vegetable of your choice

Instructions:
Peel and take out the pit from the avocados. Put the flesh into a bowl and mash until relatively smooth. Mince the garlic and mix that in. Stir in the cilantro and lime juice. Add seasoning as desired.

Cut up your chosen vegetables to size for dipping.

Enjoy!


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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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Cucumber and Avocado Salad Recipe

Ingredients:
1 cucumber
Salt
Chili pepper
1 tablespoon fresh lime juice
1 teaspoon minced onion
1 red bell pepper
Lettuce
1 ripe avocado, sliced
Fresh parsley

Instructions:

Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices.

Arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley.

Serves six.


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Vermont Spinach Recipe

Ingredients:
1/2 lb Spinach
1 small Bermuda onion; sliced
1/4 cup Celery; diced
1/4 cup Olive oil
2 tablespoon Tarragon vinegar
1 1/2 teaspoon Salt
1 small Clove of garlic; pressed
1/4 teaspoon Ground pepper
Optional: 4 Eggs; hard-cooked, diced

Instructions:

Tear spinach into bite size pieces, arrange in salad bowl. Add onion and celery. Chill.

Toss spinach mixture with oil until leaves are well coated.

Combine vinegar, salt, garlic, pepper and , blending well. Pour over spinach mixture, add eggs. Toss well, serve immediately.


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Dilly Beef Salad Recipe

Ingredients:
3 cup beef, cooked, cubed
3/4 cup pepper, green, chopped
5 large olives, stuffed, sliced
10 onions, pickled, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon mustard, dry
1 teaspoon dillweed
1/2 cup mayonnaise
1 tablespoon lemon juice
Onions, pickled
Olives, stuffed

Instructions:

Combine beef, green pepper, sliced olives, and chopped pickled onion; chill.

Combine pepper, salt, mustard, dillweed, mayonnaise, and lemon juice; mix well and add to meat mixture. Toss lightly.

Chill at least 1 hour. Garnish with pickled onions and olives.


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Western Salad Recipe

Ingredients:
1 egg, cooked
1 head of lettuce, Boston (butterhead)
1/2 lb spinach
1 Onion, sliced
2 tablespoons parsley, chopped
1/4 cup vinegar
1/2 cup salad oil
1 dash garlic powder
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Remove egg yolk and mash with garlic. Blend in salt, paprika, pepper and mustard. Add salad oil, vinegar; Beat well.

Chop egg white and parsley and stir in.

Combine lettuce, spinach and onion in salad bowl. Add dressing. Toss lightly.


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Goat Cheese with Spinach Salad Recipe

Ingredients:
1 cup romaine lettuce
1/2 cup spinach
1 radish, diced
3 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 pound goat cheese

Instructions:

Slice goat cheese, brush with oil and broil until golden. Serve on top of salad with diced radish. Drizzle with oil and vinegar.

4 Servings.


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Wild Green Salad Recipe

Ingredients:
4 cup Escarole leaves or Curly Endive Leaves – (the inner white ones)
Small Spinach Leaves
Hearts of Romaine or a 4 cup mixture of greens such as:
Tender Mustard Greens, Radish Leaves, Arugula, Leaves Watercress, Rock – Cress OR Field Cress
Nasturtium Leaves, tender
Dandelion Leaves
Dill or – Fennel Greens and Hyssop Leaves
Blossoms 20 Mint leaves
12 Sorrel leaves torn or sliced
4 Scallions; chopped or sliced
1/4 cup Sunflower seeds, toasted

Dressing
2 tb Plain or herbal vinegar such as tarragon vinegar
5 tb Sunflower seed oil OR Extra-virgin olive oil OR Walnut oil
Salt

Instructions:

Wash and dry all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds.

Dressing: Whisk everything together, taste, and adjust with more vinegar or oil as needed


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Page 31 of 66

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