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Category: Diabetic Recipes (Page 42 of 66)

Pork Tenderloin Recipe

Ingredients:
1 lb pork tenderloin
1 tablespoon lemon pepper
2 tablespoon butter
2 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
1 tablespoon parsley, fresh, minced

Instructions:

Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper.

Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.

To the pan juices, add lemon juice, worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.

Yield: 4 servings, 1 carb


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Crock Pot – Pot Roast Recipe

Ingredients:
3 lb (4 lb) beef rump/chuck roast
1 teaspoon Salt
1/2 teaspoon Seasoned salt
1/4 teaspoon Seasoned pepper
1/4 teaspoon Paprika
1 tablespoon minced onion
1 cup beef bouillon

Instructions:

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika.

In crock pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender.

Remove from pot; slice. Makes 6 to 8 servings. If desired, vegetables such as small white onions, celery or other low carb vegetables may be added with bouillon and cooked the same time as meat.


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Herb Crusted Prime Rib Recipe

Ingredients:
1 four-rib beef rib roast (about 8 lbs.), fat trimmed to 1/4 in.*,
or 1 boned, tied beef cross rib (chuck) roast (4 to 6 lbs.)
8 garlic cloves, slivered lengthwise
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh rosemary leaves or 2 tbsp. dried
1/4 cup chopped fresh thyme leaves or 2 tbsp. dried
3 tablespoons freshly cracked black pepper
1 cup coarse sea salt
Fresh Horseradish Sauce

Instructions:

Time: about 3 hours, plus overnight to marinate and 1 1/2 hours resting time. Serves 8 (with 6 oz. servings) plus leftovers

Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan.

In a small bowl, mix salt with 2 tablespoon, cold water to moisten. Press mixture over the fatty side and the ends of meat.

Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter.

Serve with fresh Horseradish Sauce.


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Reuben Casserole Recipe

Ingredients:
2 cup Swiss cheese, shredded
1/2 cup mayonnaise & 1/4 cup mayonnaise & relish
1 cup sauerkraut, rinsed & drained
2 teaspoon butter
1 cup corned beef, chopped, 12 oz
1 Green pepper, cut in rings

Instructions:

Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef, broken into bits, then cheese.

Combine mayonnaise and mayo relish combo (to equal 3/4 cup) and spread over cheese. Top with green pepper. Melt butter and spread over top.

Heat oven to 350 degrees and cook for 20 minutes.


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Stir-Fryed Pork with Napa Cabbage Recipe

Ingredients:
4 tablespoon beef broth
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger root
1 lb pork tenderloin, cut into 1 1/2 By 1/2-inch strips
4 cup shredded Napa cabbage
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
8 green onions, chopped

Instructions:

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the garlic, ginger, and green onions for 1 minute.

Add pork and stir-fry until pink color is nearly gone, about 1 minute.

Mix in cabbage, cover, and continue cooking for 3-5 minutes or until cabbage is tender, stirring once. Season with salt and red pepper flakes to taste.

Each serving: 2 gm. carbohydrates. 6 Servings.


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Lemon-Rosemary Shoulder Lamb Chops Recipe

Ingredients:
4 Lamb shoulder chops
1 teaspoon lemon zest, grated
1/3 cup lemon juice, fresh
1/4 cup olive oil
1 tbsp rosemary, fresh, chopped
1 garlic clove, minced
Salt
Pepper

Instructions:

Dry chops well, slash edges once and arrange in shallow glass baking dish just big enough to hold them in single layer.

In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Bring to room temperature 30 minutes before grilling.

Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side, turning once and brushing often with marinade, until chops feel soft but springy.


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Garlic Dill Meatballs

Ingredients:
1 pound ground chicken
1/2 pound ground pork
1 small onion, finely chopped
1/2 cup ground pork rinds (optional)
1 egg
2 garlic cloves, pressed
2 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoon olive oil

Instructions:

Heat oven to 375 degrees.

Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 (1 1/2-inch) meatballs.

Heat oil in a large ovenproof skillet over medium-high heat until very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.

Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.

4 servings.


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Caribou Burgers Recipe

Ingredients:
1 lb ground caribou
4 oz ground pork
Salt
Fresh ground black pepper
1/2 medium Onion, chopped
Your favorite burger spices, herbs and condiments to taste
1 egg, to bind the ingredients

Instructions:

Because caribou has so little fat, you’ll need to add some pork for a juicy burger.

Mix all the ingredients handling as little as possible.

Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook until desired doneness.


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Meatballs with Caraway Seeds Recipe

Ingredients:
2 cup lean ground round
1 onion, minced fine
1 egg
1 teaspoon lemon peel, grated fine
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon parsley flakes, dried
2 1/2 cups water
4 beef bouillon cubes
1 teaspoon caraway seeds
1 tablespoon water

Instructions:

Mix ground round, onion, egg lemon peel, pepper, salt and parsley flakes; form into 16 meatballs.

Bring water to boil; dissolve bouillon cubes in water. Add meatballs; cover tightly. Gently boil about 30 minutes.

Remove meatballs from broth; stir caraway seeds into 1 tablespoon water; stir into broth with some parsley. ( Store remaining “gravy” in tightly covered in refrigerator for later use)


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Cumin Chili Burger Recipe

Ingredients:
1 lb lean ground beef
2 tablespoon ground cumin
2 tablespoon chili powder
1 tablespoon minced garlic
1 salt and pepper
4 slice jalapeno cheese
1/2 cup garlic mayonnaise

Instructions:

Preheat the grill.

In a mixing bowl, combine the ground beef with the cumin, chili powder and garlic. Mix until thoroughly incorporated.

Form into 1/4 pound patties and season with salt and pepper. Place on the grill and cook for 4-6 minutes or medium-well done. Place the cheese on the burgers for about 1-2 minutes to melt.

Remove from the grill and drain on paper towel. Spread the garlic mayonnaise on the burgers.


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