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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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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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Moussaka Recipe

Ingredients:
4 long narrow eggplants
Extra olive oil
1 cup chopped onion
1/8 cup water
1 1/2 tablespoon olive oil
1 1/2 pound very lean ground beef or ground lamb (twice ground)
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 packet Stevia
3 tablespoons butter
15-oz Low carb tomato sauce
1/4 pound Parmesan or Romano cheese, freshly grated
6 large eggs
1/2 cup cream
Pepper, to taste (ground fresh)

Instructions:

Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.

Preheat oven to 350 degrees.

Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside.

In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside.

In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg,
cinnamon, Stevia, tomato sauce and 1 tablespoon of butter.

Cook, stirring well. Reduce sauce until almost dry and set aside.

Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese.

Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons melted butter.

Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.


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Pork Chops with with Garlic-Rosemary Cream Recipe

Ingredients:
2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth

Instructions:

Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant.

Chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency. Combine sour cream and garlic mixture in small bowl.

Heat oven to 400°F.

Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Cook pork 3 minutes or until browned on bottom. Turn; remove from heat.

Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.

Place pork on plate; cover loosely with foil.

Add broth to skillet. Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.

4 servings


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Tukya – Prairie Dog Recipe

Ingredients:
1 fresh-killed prairie dog per person
Pepper
Salt
Seasonings (traditional seasonings are nankopsie, tuitsma, or herbal seasonings)

Instructions:

Kill prairie dogs; immediately singe the fur completely to get rid of fleas.

Scrape the carcass to remove any fur or ash, and wash it well with clear water.

Dress as you would a rabbit and leave whole.

Stuff body cavity with salt, pepper, and seasonings.

Bake in a 350 degree oven for three hours, or until tender.


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Pulled Pork with Peppers Recipe

Ingredients:
1 pork shoulder roast
Grill seasoning (See seasonings)
Juice of 2 limes
2 medium onions, sliced
1 green bell pepper, seeded, coarsely chopped
2 to 3 cups barbecue sauce, or to taste
Put about half of the onions in the slow cooker.

Instructions:

Place the pork roast on the onions and sprinkle generously with grill seasoning.

Top with the remaining onions and peppers and drizzle with the lime juice.

Cover and cook on HIGH for 6 hours.

Remove the roast and vegetables and shred. Discard juices and return the shredded pork to the slow cooker.

Add barbecue sauce, cover, and cook on LOW for about 1 hour. Serve with coleslaw and pickles.

8 to 10 servings.


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Rib Roast with Dijon Sour Cream Sauce Recipe

Ingredients:
1 4-pound beef rib roast, trimmed of fat
3/4 cup dry red wine or lower-sodium beef broth
1/4 cup lemon juice
2 teaspoons dried rosemary, crushed
2 teaspoons dried marjoram, crushed
1/4 teaspoon garlic salt
1 Dijon-Sour Cream Sauce (see recipe below)

Instructions:

Place meat in a large resealable plastic bag.

For marinade, in a small bowl combine wine, lemon juice, rosemary, marjoram, and garlic salt. Pour over the meat. Seal the bag turn to coat the meat. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.

Preheat oven to 350 F Place meat, fat side up, in an un greased 13 x 9 x 2 inch baking pan or 3 quart baking dish. Insert an ovenproof meat thermometer into the center of the roast. The thermometer should not touch the bone.

Roast, uncovered, until desired doneness. Allow 1-3/4 to 2-1/4 hours for medium rare (135 F) or 2-1/4 to 2-3/4 hours for medium (150 F) Cover with foil let stand 15 minutes. The temperature of the meat after standing should be 145 F for medium rare or 160 F for medium. Carve roast and serve with Dijon-Sour Cream Sauce.

Dijon Sour Cream Sauce:

In a small bowl, stir together one 8 ounce carton light sour cream, 2 tbs Dijon-style mustard, and 1/2 teaspoon sodium free lemon-pepper seasoning. Cover and chill until serving time.

Carbs per Serving: 2. Servings: 8 (4 ounces cooked beef per person)


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Sesame Beef Kabobs Recipe

Ingredients:
12 ounces beef flank streak
2 tbs. soy sauce
2 tablespoons toasted sesame oil
2 green onion, sliced
1/2 pack Stevia blend
1-1/2 teaspoons dry sherry (optional)
2 cloves garlic, minced
1/2 teaspoon sesame seeds
2 small red sweet pepper
4 limes, each cut in half
3/4 cup fresh snap pea pods, trimmed (30)
30 Grape tomatoes

Instructions:

Trim fat from meat. Make diagonal cuts at 1 inch intervals.

In a bowl, combine soy sauce, sesame oil, green onion, stevia, sherry (optional), garlic, sesame seeds and crushed red pepper. Poor over meat and put in plastic bag in a shallow dish. Marinate in refrigerator 4-24 hours. Turning bag occasionally.

Grill steak uncovered for 12 to 14 minutes or until medium done (160 F). Turning once half-way through grilling.

While meat is grilling, add sweet peppers and lime to grill. Grill for 4-5 minutes or until lightly charred, turning once.

In small saucepan, cook pea pods in a small amount of boiling water for 2-4 minutes or until crisp tender, drain.

To serve, thread meat pieces, sweet pepper pieces, snow pods, and tomatoes onto wooden skewers. Sprinkle with additional sesame seeds and serve with the grilled lime wedges.

Carbs per serving: 2. Servings: 30.


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