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Category: Diabetic Recipes (Page 40 of 66)

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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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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Beef Cheese Casserole Recipe

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
4 oz. mild green chiles
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
1/2 cup shredded Monterey Jack or Mexican blend cheese
1/2 cup sour cream
1 egg, lightly beaten
1 cup shredded Monterey Jack or Mexican blend cheese

Instructions:

In a large skillet, brown ground beef with onion; drain. Add chiles, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer.

In a 9-inch square baking dish, combine 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat then stir in sour cream mixture.

Sprinkle the meat mixture with 1 cup of shredded cheese. Bake at 375° for 25 to 30 minutes.

Carb Count: 9 carbs per serving. Serves 4.


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Beef Brisket Recipe

Ingredients:
1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
1 bay leaf
1 clover garlic halved
12 peppercorns

Instructions:

In large kettle, place brisket, cover with water.

Add onion, garlic, cloves, peppercorns and bay leaf. Bring to boil slowly. Reduce heat. Cover and simmer 3 to 3 1/2 hours or until meat is firm-tender,
not falling apart. Remove kettle from heat. Let meat cool in liquid.

Remove meat from liquid. Trim off excess fat. Wrap in foil, refrigerate.

Preheat oven to 350 degrees (F). Place meat in shallow pan. Slice part or all of it, while it is still cold. Cover meat with barbecue sauce .

Bake 45 minutes or until heated through, brushing occasionally with sauce. Heat extra sauce to serve with meat.

Strain the liquid the meat was cooked in and save, as it makes a great beef stock for soup.

Serves 12-16.


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Stuffed Cheese Burger Recipe

Ingredients:
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Instructions:

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties.

Mound 2 tablespoons of the cheese mixture on each of 4 of the patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

Grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.)

Broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.


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