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Category: Diabetic Recipes (Page 40 of 66)

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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Spicy Baked Beef Casserole Recipe

Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, finely minced
1 pound lean ground beef
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3 tablespoons fresh minced parsley
1 can (14.5 ounces) diced tomatoes
1/4 cup chopped pimiento-stuffed olives
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions:

Heat oil in a large heavy skillet over medium heat. Add onion and garlic and sauté for about 5 minutes, until onion is tender and just begins to turn golden. Remove onion and garlic from the skillet; set aside.

Add beef to the skillet. Cook, stirring, until no longer pink, about 10 minutes. Pour off excess fat. Add remaining ingredients along with the onion and garlic. Mix well.

Transfer to an ungreased 1-quart baking dish. Bake in a 375° oven, uncovered, for 20 minutes.

Carb Count: 4.7 grams per serving. Serves 4.


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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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Italian Casserole Recipe

Ingredients:
2 lbs browned hamburger
1/2 onion, diced and sauteed
1 lb shredded Mozzarella
1 pint sour cream
8 eggs
12 ounces frozen green beans
8 oz tomato sauce.
Italian Seasoning

Instructions:

Pre-heat oven to 375. Brown the meat and onions in a fry pan. Beat the eggs, and warm the beans and mix all together in a 9 X 13 Pyrex pan. Add the Italian seasoning to taste.

Next spread the sour cream in a layer across the bean/egg/meat mixture. Then spread the tomato sauce across the top of this. Bake in the oven for 30 minutes.

Then spread the cheese over the top of the casserole, and bake for another 15 minutes.

Carb Count: 6 carbs per serving. Serves 8.


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Angus Beef Burger Recipe

Ingredients:
8 oz pack crimini mushrooms sliced
1 tablespoon olive oil
salt and freshly ground black pepper
4 angus burgers
4 oz. blue cheese cut into 4 even slices
4 Bacon slices grilled and chopped
4 tablespoons sour cream

Instructions:

Saute the mushrooms in the oil for 10 minutes until soft. Season with salt and plenty of black pepper.

Cook the burgers under a preheated grill for approximately 7 minutes each side until thoroughly cooked, the juices run clear and there is no pink meat.

Place a slice of cheese on each burger and melt under the grill.

Top the burgers with the hot mushrooms, bacon and soured cream.

Variation: Sprinkle a little Cajun seasoning on both sides of the burgers and barbecue them over medium coals until thoroughly cooked, the juices run clear and there is no pink meat.

Carb Count: 3.7 carbs per serving. Serves 4.


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Taos Beaver Tail Roast Recipe

Ingredients:
1-2 beaver tails
Salt and pepper to taste

Instructions:

Broil tails over hot fire or under broiler until rough hide peels off easily.

Roast tail meat in moderate oven until fork-tender.


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