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Category: Diabetic Recipes (Page 31 of 66)

Cheddar Cheese Dip Recipe

Ingredients:
2 tablespoons olive oil
1 pound sharp cheddar cheese, shredded
1 cup sour cream
1 egg
1 teaspoon dry mustard

Instructions:

Place olive oil in top of double boiler and add cheese. Place over simmering water and stir until cheese begins to melt.

Add sour cream gradually, stirring constantly until cheese is melted and mixture is smooth.

Beat the egg. Stir in the egg, mustard and paprika.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Salmon Pepper Dip Recipe

Ingredients:
1 large green sweet Pepper
1 8-ounce cream cheese
2 tablespoons cream
1/2 cup thinly sliced green onions (4-6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobo sauce*
4 ounces hot-style smoked salmon, flaked with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters, removing stem, seeds and membraines. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4-5 inches from the heat for 10-15 minutes or until peopper skings are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream and cream until smooth.

Reserve 1/4 cup of the green onions, stir the remaining green onions, the garlic, paprika, and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper.. Spread mixture in a 1-quart au gratin dish.

Bake for 25 minutes or until heated through stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices or other veggies.

Carbs per Serving: 6 G. Servings: 12 (1/4 cup dip and 6 cucumber slices each).

*When working with chile pepers, wear plastic gloves. These peoppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.


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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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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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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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Page 31 of 66

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