Diabetes Support

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Category: Diabetic Recipes (Page 34 of 66)

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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Chicken with Walnuts Skillet Recipe

Ingredients:
1 lb boneless skinless chicken breasts (cut into 1 inch cubes)
2 teaspoons olive oil
2/3 cup onion (chopped)
3 tablespoons chopped walnuts
1/2 tsp caraway seeds
1/4 tsp ground cumin
2 cups chicken broth
14 teaspoon salt
18 teaspoon ground cinnamon

Instructions:

In a large nonstick skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm.

In the same skillet, cook and stir the onion, nuts, caraway seeds and cumin for 3-4 minutes or until onion starts to brown.

Gradually add broth; bring to a boil over medium heat. Reduce heat; add the , salt, cinnamon and chicken.

Cover and simmer for 12-15 minutes or until bulgur is tender.

Yield: 4 servings.


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Roast Turkey Recipe

Ingredients:
1 10 to 12 pound turkey, brined for 24-36 hours
6 tablespoons unsalted butter, softened
1-1/2 teaspoons dried thyme, crushed
1 tablespoon finely shredded orange peel
2 tablespoons finely shredded lemon peel
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large yellow onions, cut into quarters
4 stalks celery, preferably with tender leaves, cut into large pieces
6 to 10 bay leaves
10 cloves garlic, unpeeled
2 cups chick stock or reduced sodium chicken broth
3 small oranges, halved
3 lemons, halved
Sea Salt

Instructions:

Preheat oven to 350 F. Rinse the brined turkey under cold water and pat it dry, inside and out, with paper towels.

In a small bowl mix together the butter, thyme, orange peel, lemon peel, salt and pepper.

Rub the turkey with the now seasoned butter, inside and out. Fill the cavity with half of the onions, celery, bay leaves and garlic.

Skewer turkey neck skin to back. Tuck drumstick ends under the fold of skin across the tail, if available. If there is no band of skin, tie the drumsticks securely to the tail with clean 100% cotton kitchen string. Twist wing tips under back.

Place turkey, breast side upon a rack in a roasting pan. Insert a ovenproof meat thermometer into the center of an inside thigh muscle. Pour chicken stock into the roasting pan and set in the preheated oven. Cover loosely with foil.

Roast the turkey for 45 minutes undisturbed, then remove foil and roast one hour more, spreading juices over turkey every 20 minutes. Cut string and spoon juices over turkey. Roast for 30 to 60 minutes more or until thermometer registers 145F to 150F. Spoon juices over turkey again.

Add oranges, lemons and remaining onion, celery, bay leaves and garlic to pan surrounding turkey. Roast another 30 minutes more or until the thickest part of the breast reaches an internal temperature of 165 and the thigh juices run clear.

Remove from oven and transfer to a serving platter.

Tent loosely with foil, shiny side down and let sit for 20-30 minutes before serving. Remove fruits and vegetables from inside cavity and discard. Sprinkle pan roasted fruits and vegetables with sea salt before serving

Carbs: 0 g. Servings: 8 (3 ounce each).


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Turkey Wrap Recipe

Ingredients:
2 large lettuce leaves
2 slices turkey
1/4 red bell pepper, sliced thinly
1 tablespoon pesto sauce

Instructions:

Lay lettuce leaf flat on a plate. Place one slice of turkey. Spread with pesto sauce. Top with 1/2 of the red pepper slices.
Roll up.
Repeat with second piece of lettuce and turkey.
Total Carbs both pieces = 1.98


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Turkey Steaks With Spinach & Blue Cheese Recipe

Ingredients:
2 8-10 oz turkey breast tenderloins
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
1 6 oz. package fresh baby spinach
1/4 cup crumbled blue cheese (1 ounce)

Instructions:

Split tenderloins horizontally to make four 1/2 inch thick steaks. Rub turkey with sage; sprinkle with salt and pepper.

In a very large skillet cook steaks in 1 tablespoon of the butter over medium-high heat for 14-16 minutes or until no longer pink (170 F) turning once. (Reduce heat to medium if turkey browns too quickly).

Remove from skillet and add spinach to the skillet. Cook and stir until just wilted.

Serve turkey steaks with spinach. Sprinkle with blue cheese.

Carbs per serving: 2. Serving: 4.


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Zucchini and Chicken Salad Recipe

Ingredients:
1/8 cup + 1 tablespoon olive oil
1/8 cup fresh lemon juice
Salt and pepper
1 cup zucchini, thinly sliced
1 lb. boneless, skinless chicken breast halves
1 bunch (8 oz) spinach, chopped
1/2 red onion, thinly sliced
1/4 cup chopped almonds
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Instructions:

In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini, toss to coat, and let marinate while cooking the chicken.

In a large skillet, heat the remaining tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thin.

Toss the chicken with the zucchini mixture, spinach, red onion, almonds, parmesan cheese, and mint. Serve.

Carb Count: 8.8 per serving. Serves 4.


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Fried Chicken Recipe

Ingredients:
5-1/2 oz pork rinds
6 bone-in chicken thighs with skin, about 2 lb. (908 g)
6 bone-in chicken legs with skin, about 1.75 lb. (680 g)
1 large egg
1/2 cup mayonnaise
2 tablespoon Dijon mustard
1 1/2 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Instructions:

Preheat the oven to 400 F (200 C).

Place a wire cooling rack in a large rimmed baking sheet.

In a food processor, grind the pork rinds, some larger pieces are desirable. Spread on a large plate.

Remove the skin from the chicken pieces.

In a shallow bowl, mix the egg, mayonnaise, mustard, thyme, salt, pepper, oregano, and garlic powder.

Dip each piece of chicken in the mayonnaise mixture to coat thoroughly and then roll in the pork rinds to cover completely.

Place the chicken on the wire rack, making sure there is enough room around each piece for the chicken to roast evenly and crisply.

Bake for 40 minutes, or until the juice runs clear when the thickest part of the thigh is pricked with a knife.


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Greek Chicken Recipe

Ingredients:
1 pound boneless chicken
1/2 cup crumbled feta cheese
1/2 tsp dried oregano
1 tablespoon lemon juice
1 tablespoon oil
salt and pepper to taste
1 cup chicken broth
1/2 cup tomato diced
1 cup fresh spinach

Instructions:

To promote even cooking, flatten the uncooked chicken by gently pounding the meat to an even thickness — usually about 1/2 inch

Combine feta, lemon juice and oregano. Spread over chicken.

Fold chicken to enclose filling; secure with a toothpick.

Heat oil in a skillet until hot. Add chicken and cook until golden brown.

Mix chicken broth, tomato and spinach. Add to skillet, heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes. Serve.

4 Servings


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Low Carb Turkey Meatloaf Recipe

Ingredients:
1 lb sausage, cooked and diced
1 lb ground turkey
2 eggs
14 oz can diced tomatoes
1/2 cup onion, chopped
1 tablespoon parsley
1 cup pork rinds, crushed
1/2 cup Parmesan cheese
1/2 cup tomato sauce

Instructions:

Preheat oven to 375F.

Beat eggs and stir in other ingredients except meats.

Mix in meats just until blended.

Place meat in 8×8″ glass baking pan.

Bake 1 hour.

Top with tomato sauce and bake 15-30 min more.

Let stand 10 min. before serving.

Carb Count: 9 carbs per serving. Serves 4.


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