Diabetes Support

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Category: Diabetic Recipes (Page 33 of 66)

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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Chicken Salad Recipe

Ingredients:
2 cups cold cooked chicken
2 cups celery cut fine
Salad dressing
Lettuce
1 hard boiled egg

Instructions:

Cut chicken in small pieces and mix with celery and salad dressing. Arrange on lettuce leaves and garnish with dressing and egg thinly sliced.

Cabbage and a little celery salt may be used in place of celery

Serves four.


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Cobb Salad Recipe

Ingredients:
3 large eggs, hard boiled
3 slices bacon
5 ounces Boston lettuce
10 ounces cooked chicken, cubed
6 ounces cheddar cheese, cubed
1 avocado, diced
1/3 cup oil and vinegar salad dressing, or Balsamic Dressing

Instructions:

In a medium pot hard boil the eggs for 10 minutes,drain, rinse in cold water and drain again.

In skillet cook diced bacon until crisp; drain on a paper towel and set aside. Keep 2 tablespoon of the bacon fat from skillet.

Peel & dice eggs, set aside.

Separate lettuce into leaves & arrange over serving platter. Arrange chicken cubes, cheese cubes, diced avocado, eggs & bacon over the lettuce.

Stir reserved bacon fat into the dressing & drizzle half on the salad.


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Crab Salad Recipe

Ingredients:
Crab meat, 2 cups
Chopped celery, about 1/4 cup
Onion, to taste
Bell pepper, to taste
Mayonnaise to moisten salad
additional: 3 black olives, cheese cubes, pickle slices

Instructions:

Mix all ingredients together, salt and pepper to taste.

Lay a lettuce leaf on a plate and top with crab salad.

Serves four.


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Avocado and Broccoli Salad Recipe

Ingredients:
1 small bunch broccoli
Salt to taste
1 large ripe avocado
1/2 lemon
1 teaspoon Dijon style mustard
1/2 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
Black pepper, freshly ground to taste
3 tablespoons olive oil

Instructions:

Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use.

Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill.

Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration.

Arrange the broccoli and the avocado alternately on each of 4 serving plates.

Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado.

Serve immediately.

Makes 4 servings.


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Bacon and Egg Salad Recipe

Ingredients:
10 slices bacon
4 hard-boiled eggs
2 tablespoon Worcestershire sauce
1/2 cup olive oil
1/4 cup lemon juice
1 head of lettuce
1 green pepper
2 stalks celery — chopped

Instructions:

Cook the bacon until brown and crispy. Drain and crumble.

Quarter the eggs.

Blend Worcestershire sauce, oil, and lemon juice. Set aside.

Wash and drain lettuce. Chop green pepper. Mix lettuce (which has been broken into bite-size pieces) with the celery, green pepper, bacon, and eggs.

Pour dressing over all and toss lightly.


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Caesar Salad Recipe

Ingredients:
1 head Romaine Lettuce (washed)
4 cloves Garlic
1 teaspoon Tabasco Sauce
2 teaspoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1 Egg
2 teaspoon Black Pepper
1 oz Grated Parmesan or Romano Cheese
1 oz Shaved wedge Parmesan or Romano Cheese (optional)
1/4 cup Extra Virgin Olive oil
Grilled chicken breast or bacon (optional)

Instructions:

Wash the lettuce, and break into bit sized pieces.

Peel the Garlic. In a blender, add the garlic, mustard, Tabasco, Worcestershire, egg, black pepper and olive oil. Blend until the Garlic is chopped and thoroughly mixed with the rest of the dressing.

Pour the dressing over the lettuce and toss until all leaves are coated. Add bacon or chicken breast if desired. Add the shaved parmesan or romano on top and serve.


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