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Category: Diabetic Recipes (Page 31 of 66)

Cheese Sauce Recipe

Ingredients:
1 cup heavy cream
1/3 cup cheese cut fine
1/2 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon paprika

Instructions:

Mix cream, cheese and seasonings. Stir until cheese is melted. And voila! Enjoy.


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Cocktail Sauce Recipe

Ingredients:
1 cup mayonnaise
2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 drop Tabasco sauce

Instructions:

Mix all ingredients above together. Season with salt and pepper. Keep, covered in the fridge for up to 2 days.

Makes about 1 1/4 cups.


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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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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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Sauteed Spinach with Pinenuts Recipe

Ingredients:
2 teaspoons extra-virgin olive oil
1 tablespoon pine nuts
2 cloves garlic, minced
10 ounces fresh spinach (not baby spinach), tough stems removed
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1 tablespoon shaved Parmesan cheese
Freshly ground pepper to taste

Instructions:

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds.

Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt.

Serve immediately, sprinkled with Parmesan and pepper.


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Taco Salad Recipe

Ingredients:
1lb hamburger
1 packet of taco seasoning (low carb)
1 head of iceberg lettuce
8 ounces of grated cheese (4 cheddar and 4 mozzarella)
1 tomato
4 ounces of sour cream

Instructions:

Cook hamburger on a skillet, with 2-3 ounces of water and seasoning mix. Cook until done.

Chop lettuce. Dice tomato.

Mix meat, sour cream, cheese and tomatoes together then put on the lettuce & tomatos to create a salad.


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Tuna Slaw Recipe

Ingredients:
1 lb Red cabbage, cored, shredded & chopped
1 Onions – small red
1 can Tuna; 6 1/2 oz -packed in olive oil
4 Anchovy fillets -finely chopped
6 Tablespoon Olive oil
1 Tablespoon Red wine vinegar
4 teaspoon Heavy cream
1/4 teaspoon Black pepper-freshly ground
1 Tablespoon Parsley, fresh, chopped

Instructions:

Combine the cabbage with the onion in a bowl.

Drain the tuna, pouring off the oil into a small bowl. Flake the tuna and add to the cabbage mixture.

Mash the anchovies with the reserved oil until smooth. Whisk in the olive oil, vinegar, cream and pepper. Pour over the cabbage mixture. Toss well.

Sprinkle with parsley and serve at room temperature.

SERVES: 4-6


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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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Page 31 of 66

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