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Category: Diabetic Recipes (Page 31 of 66)

Roasted Red Capsicum Sauce Recipe

Ingredients:
2 red capsicums
2 tablespoons olive oil
1 red onion, roughly chopped
1-2 cloves garlic, crushed
14 oz. can chopped tomatoes
1/2 cup chopped parsley
1/2 cup chopped basil leaves
1 tablespoon tomato paste

Instructions:

Cut the capsicums into quarters, remove the membrane and seeds and grill, skin-side-up, until blackened. Cool in a plastic bag for 10 minutes, peel away the skin and chop roughly.

Heat the oil in a pan and cook the onion and garlic for 2 minutes, or until soft but not brown. Add the tomatoes, parsley, basil, tomato paste, sugar and 1 1/2 c. water.

Add the chopped capsicum and cook, stirring often, over very low heat for 45 minutes to 1 hour, or until thick. Leave to cool slightly, then puree in batches in a food processor (blender). Season with salt and black pepper.

2 g. Carbohydrates


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Salsa Verde Recipe

Ingredients:
2 cups tightly packed fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/4 cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon water

Instructions:

Place cilantro, parsley, onion, and garlic in a food processor and process until finely chopped. Add the oil, vinegar, and water; process until thick.


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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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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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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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Page 31 of 66

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