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Category: Diabetic Recipes (Page 48 of 66)

Cantalonian Pork Brochettes Recipe

Ingredients:
1 lbs. of pork, cut into 1 1/2-inch cubes
1/2 cup olive oil
1 tbsp paprika
2 tbsp ground cumin
1 tsp. chopped fresh thyme
2 tsp. cayenne pepper
1 tbsp fresh oregano, or 1 tsp. dried
2 tsp. minced fresh garlic

Instructions:

Place the pork in a glass bowl

Place a small skillet over low heat. Add the oil, then all of the remaining ingredients.  Warm gently, without browning, for about 1 minute; remove from the heat and cool to room temperature. Rub the herb and spice mixture evenly over the pork, cover, and refrigerate overnight

When ready to cook, allow the meat to return to room temperature. Meanwhile, preheat the broiler or charcoal fire.

Divide the pork cubes among 4 metal skewers and place them over the fire or on the broiler pan. Cook, turning  once, until done to taste, about 4 minutes per side for medium-rare, 5 minutes for medium. Take care not to overcook. Transfer to a warmed platter and serve.


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Roast Pork & Cabbage Recipe

Ingredients:
2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
pepper and cayenne pepper to taste

Instructions:

Saute cabbage, pork and onions in olive oil. Add lemon juice, and seasonings and cook covered until vegetables are tender.


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Rosemary Pork Recipe

Ingredients:
1 or more sprigs of rosemary
6 cloves of garlic, crushed and peeled
1 loin of pork, about 2 1/2 lbs. with bones (more flavorful)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter, at room temperature
1/2 cup dry white wine
Salt
Freshly ground pepper

Instructions:

Preheat oven to 400 degrees F

Remove the rosemary leaves from the sprigs and chop the leaves. Mix the rosemary and garlic with salt to taste and generous amount of pepper. Rub this mixture all over the meat. Tie the roast securely to the chine with kitchen twine.

Place the roast in a heavy baking pan, roasting pan, or cast-iron skillet. Rub with the oil and butter. Roast for about 1 1/2 hours, turning and basting several times. When done, the meat should be nicely browned and cooked through, but not dry.

Remove the twine, separate the meat from the chine bone, and let the meat rest in a warm spot. With a spoon, carefully remove some of the excess fat from the roasting pan, then place the pan on the stovetop over medium-high heat.

Pour in the wine, scraping up any browned bits from the bottom of the pan. Season to taste. Cut the pork into thick slices, arrange on a serving platter, and serve with the pan sauce.

(The meat can be cut entirely away from the rib bones before carving, or these bones can be served with the slices.)


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Crown of Roasted Lame with Rosemary Recipe

Ingredients:
1/4 cup chopped rosemary
12 garlic cloves, minced
2 tablespoons oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together)
2 1/2 tablespoons extra-virgin olive oil
Fresh parsley

Instructions:

Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.

Preheat oven to 450°F.

Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).

Transfer lamb to a platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.

Serves 5.


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Stewed Lamb Recipe

Ingredients:
Lamb steaks
Lettuce
Salt
Cayenne
Powdered nutmeg
Green mint
Butter

Instructions:

Place at the bottom of a large stew-pot a fresh lettuce split into long quarters. Season the steaks with a little salt and cayenne, and some powdered nutmeg. Lay them upon the lettuce, pour on just sufficient water to cover the whole, and let it stew gently for an hour, skimming it occasionally.

Put in a sprig of fresh green mint, and some bits of butter.

Let it cook slowly about half an hour longer, until well-done. In sending it to table, place the meat upon the lettuce.


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Deviled Swiss Steak Recipe

Ingredients:
3 pounds beef round steak
2 tablespoons cooking oil
2 teaspoons dry mustard
1 (4 ounce) can mushrooms, sliced
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

Instructions:

Cut round steak into serving size pieces.

Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet.

Brown steak quickly in oil in large frying pan. Pour off drippings.

Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time.

Remove steak to warm serving platter and top with mushrooms.

10 Servings.


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Tenderloin and Vegetables Recipe

Ingredients:
3 tablespoons olive oil
2 tablespoons grated lemon rind
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons salt
1 teaspoon pepper
1 (4-pound) trimmed beef tenderloin roast
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces

Instructions:

Heat oven to 425 F. In a bowl, combine olive oil, lemon rind, thyme, marjoram, salt and pepper. Rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant-read (or meat) thermometer inserted in tenderloin registers 135 F for medium rate or 145 F for medium doneness.

Transfer roast to a cutting board. Let rest 5 minutes before slicing.


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Veal Chops Recipe

Ingredients:
1 tablespoon butter
4 thick, lean rib veal chops (approximately 8-oz each)
2 tablespoons softened butter
2 tablespoons wine vinegar
1 1/2 teaspoons Dijon-style mustard
3 tablespoons heavy cream
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons finely chopped fresh parsley

Instructions:

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done.

In a saucepan, heat 7 ingredients together (butter, vinegar, mustard, cream, olive oil, salt and black pepper), stirring frequently. Do not boil.

When the chops are done, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mixture to the pan.

Heat over a low flame to combine the mixture with the pan juices. Pour the sauce over the chops and garnish with chopped parsley.

Enjoy!


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Lamb Chops Marinade Recipe

Ingredients:
Lamb loin chops
Four teaspoons olive oil
One tablespoon tarragon vinegar
One small sliced onion
One mashed clove of garlic
One broken up bay leaf
Twelve whole black peppers
Six cloves
1/4 teaspoon of salt
Two teaspoons of dried thyme
Strips of parsley and lemon peel

Instructions:

Mix olive oil, tarragon vinegar, onion, garlic, bay leaf, black peppers, cloves, salt, dried thyme, parsley and lemon peel.

Soak kidney lamb chops in this mixture for twelve hours and then broil.

Serves four.


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Saucy Lamb Patties Recipe

Ingredients:
1 pound lamb, finely ground
4 medium cloves garlic, minced
1/4 cup fresh mint, minced
2 tablespoons minced fresh sage
7 tablespoons olive oil
2 medium eggs
1 tablespoon crushed green peppercorns
1/4 cup heavy cream
Salt to taste
Black pepper to taste

Instructions:

In a small bowl, combine the lamb, half of the garlic, the mint, sage, 4 tablespoons oil, salt, black pepper, and eggs. Mix well, cover, and refrigerate for at least 3 hours.

Divide mixture into 8 portions and form into patties.

Place 2 tablespoons olive oil in a large skillet over medium heat and add 4 patties. Cook for 3 minutes per side. Repeat for the remaining four patties.

While the patties cook, place the remaining 1 tablespoon olive oil in a saucepan. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from heat and stir in peppercorns.

Add cream, stir very well, and cover to keep warm while lamp patties cook.

Place patties on plates, top with sauce and serve.


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