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Category: Diabetic Recipes (Page 39 of 66)

Cajun Cornish Hen Recipe

Ingredients:
1 rock cornish hen, giblets removed
2 tbsp cajun seasoning blend
1/3 cup butter
Salt and pepper to taste

Instructions:

Thaw the chicken. Thoroughly rinse the bird under cold running water, and pat dry with paper towels.

Preheat the oven to 350F

Place the bird breast-side up on your cutting board. Pat the surface with the cajun seasoning, on both sides of the bird. Make sure all exposed skin is covered. Don’t worry about the cavity of the bird.

Melt the 1/3 cup of butter. Place the bird in a casserole dish, and slowly pour the butter over the top of the bird. If the seasoning washes off into the butter, that’s okay, just sprinkle a little extra over the uncovered parts of
the bird.

Place the bird in the oven, uncovered. Bake at 350F for 1 hr 20 mins, using the turkey baster to baste the bird with the butter about every 10-15 minutes. The surface of the bird should be crisp when done.

Serves 1


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Chicken Pate Recipe

Ingredients:
2 lb skinned/boned breast chicken
2/3 cup white part only leek
1/4 cup shallots
3/4 cup unsalted butter
3 eggs whites only
1 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 1/4 cup well-chilled whipping cream
1/2 cup chicken broth
2 cup tight-packed leaves spinach
2 cup tight-packed leaves basil
3/4 cup well-chilled whipping cream

Instructions:

Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour.

Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool.

Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled.

Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl.

Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream.

Combine both chicken mixtures.

Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture.

Preheat oven to 350F.

Line 9×5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect.

Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil.

Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan.

Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving.


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Beef Tenderloin Steak with Balsamic Sauce Recipe

Ingredients:
4 beef tenderloin steaks (6-ounce)
2 tablespoons coarse-grain sea salt
1 tablespoon coarsely ground pepper
2 tablespoons olive oil

Balsamic sauce:
1/4 cup dry red wine
1/4 cup dry sherry
3 tablespoons balsamic vinegar
1 shallot, chopped
2 garlic cloves, chopped
2 egg yolks
1/3 cup unsalted butter, melted

Instructions:

Rub tenderloin steaks evenly with salt and pepper.

Cook steaks in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side.

Bake at 350 degrees for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce.

Balsamic Sauce:

Bring first 5 ingredients to a boil in a small saucepan. Cook 2 minutes. Cool mixture.

Whisk egg yolks into wine mixture and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended.

Serve immediately. Makes 1/2 cup.


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Mexican Veal Sausage Recipe

Ingredients:
1-1/2 pounds ground veal
2 green onions finely chopped
2 tablespoon chopped fresh cilantro
2 tablespoon salsa
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon olive oil

Instructions:

In a large bowl, mix veal, onion, cilantro, salsa, cumin, salt and pepper gently. Shape into 4 compact sausage shapes.

Heat oil in a large nonstick skillet over medium heat until very hot. Cook sausages 8 to 10 minutes, turning occasionally for even browning, until cooked through.

Serves 4.


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Warm Lamb Salad Recipe

Ingredients:
16 oz. lamb, fat trimmed
3 tablespoons lemon juice
1/4 cup fresh basil, chopped
7 oz. rocket leaves
7 oz. spinach leaves
2 oz. red Spanish onion
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Medium avocado

Instructions:

In a bowl mix lamb fillets with lemon juice and basil. Leave to marinate for 10 minutes.

Toss rocket, spinach, Spanish onion and avocado together.

Combine garlic, olive oil and balsamic vinegar. Pour dressing over salad.

Cook lamb as desired.

Slice lamb into diagonal slices. Place salad mixture onto serving plates and arrange lamb slices on top.


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Roast Pork with Romesco Sauce Recipe

Ingredients:
1 Tbs. dried Italian seasoning, crushed
1/2 teaspoon black pepper
1/4 teaspoon salt
1 2-pound boneless pork top loin roast (single loin) trimmed of fat

Sauce:

1 large red sweet pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon hot olive oil
1 14.5-once can fire roasted diced tomatoes, drained
1/2 cup slivered almonds (toasted)
1/4 cup red wine vinegar
2 tablespoons flaxseed meal
1 tablespoon snipped fresh Italian (flat-leaf)parsley
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Instructions:

Preheat oven to 325 F.

In a small bowl combine Italian seasoning, black pepper, and salt. Sprinkle over pork loin and rub in with your fingers. Place roast on a rack in a shallow roasting pain. Insert met thermometer.

Roast for 1-1/4 to 1-1/2 hours or until thermometer registers 150 F. Remove from oven

Cover meat with foil, let stand for 15 minutes (temp of meat after standing should be 160 F.

Prepare Romesco Sauce. Transfer sauce to a serving bowl. To serve, slick pork and serve with sauce.

Romesco Sauce:
In a large skillet cook 1 large red sweet pepper, chopped; 1 medium onion, chopped, and 4 cloves garlic, minced in one tablespoon hot olive oil over medium heat for 10 to 15 minutes or until onion lightly browned and vegetables are very tender, stirring occasionally.

Transfer mixture to a food processor or blender. Add fire-roasted tomatoes, almonds, red wine vinegar, flaxseed, parsley, salt and cayenne pepper to onion mixture. Cover and process or blend until nearly smooth, scarping side of bowl as needed.

Carb per serving: 7 g. Servings: 8 3 ounce servings.


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No Noodle Lasagna Recipe

Ingredients:
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
15-16 ounces ricotta cheese
Two eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tablespoons Italian seasoning
1/2 teaspoon fennel seed
Fresh chopped parsley
Five large mushrooms, sliced thin
Two medium zucchini, sliced lengthwise
1 pound spinach, steamed
Salt and pepper to taste
One or two cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Instructions:

Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent.

Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325-degrees.

Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam.

Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zucchini. Spread zucchini with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese.

Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

Eight servings, 8 carbs a serving.


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Marinated London Broil Steak Recipe

Ingredients:
1 cup dry red wine
1/2 cup chopped fresh parsley
1/4 cup olive oil
3 cloves garlic — minced
3 green onions — minced or sliced
1 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/2 teaspoon ground thyme
1 bay leaf
1 London broil steak, 2 – 3 pounds

Instructions:

Combine all ingredients and mix well.

Place London Broil steak in gallon plastic bag and pour marinade over steak. Marinate at least a couple hours.

Grill steak about 15 minutes on each side for medium doneness.


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Macademia Nut Crusted Roast Beef Recipe

Ingredients:
2-4 lb Roast Beef
3.5 oz jar macadamia nuts
3 tablespoons mayonnaise
1 tablespoon Italian Dressing

Instructions:

Rinse and coarsely chop macadamia nuts.

In a small bowl, combine chopped nuts, mayonnaise and Italian Dressing. Mix the three into a paste.

Coat the top of beef roast with the mixture and press it down firmly.

Bake the roast at 400°F for the time specified for its weight to desired doneness.

Cover roast for last 30 minutes to keep the nuts from browning too much.


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Morrocean Veal Recipe

Ingredients:
2 1/2 lbs veal, cut big chunk
1/2 cup almonds, dry-roasted, browned
1/4 cup chopped onions
2 sprigs coriander leaf, green
2 tablespoons butter
5 hard-boiled egg, peeled and sliced
Salt
Pepper
Saffron

Instructions:

Mix meat chunks, 1/4 cup almonds, dashes each of salt, pepper and safron, onions and green corriander – tied together to make it easier for removing after cooking.

Add 2 tablespoons butter and fry till brown. Add water to cover the mixture. Cover pan and cook over medium heat till meat is tender. Remove the green corriander and let cook on low heat till liquid is absorbed.

Serve meat mixture and decorate face with sliced eggs and almonds.

Serve with green salad.


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