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Category: Diabetic Recipes (Page 5 of 66)

Cheese Spinach Recipe

Ingredients:
1/2 cup grated gruyere cheese
1/2 cup ricotta cheese
1/4 cup crumbled blue cheese
2 tablespoon freshly grated Parmesan cheese
2 tablespoon chopped fresh dill
1 large egg yolk
2 tablespoon extra-virgin olive oil
2 10 oz. packages of fresh spinach, coarsely chopped.

Instructions:

Preheat the broiler to medium. Lightly butter 11-by 7-by 2-inch baking dish.

Mix the cheeses, dill and egg yolk in a large bowl.

Heat oil in a large pot over medium-high heat, and then add the garlic. Stir for a minute until fragrant.

Pour into the prepared baking dish. Add the spinach to the pot and sauté until wilted. Transfer spinach to strainer; drain well.

Pour over the garlic in the baking dish. Toss to coat with the oil and spread out evenly.

Sprinkle with cheese mixture. Broil until cheese is golden on top, and the spinach is heated through.

Carb Count: 6 carbs per serving. Serves 4.


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Fried Mushrooms Recipe

Ingredients:
1/2 lb mushrooms
3 tablespoon butter
1/4 teaspoon salt
1 dash garlic salt
1 dash onion salt
1 dash mixed herbs

Instructions:

Simmer 3 minutes. Great with hamburgers or steaks.

Carb Count: 2 carbs per serving. Serves: 2.


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Green Beans a La Francaise Recipe

Ingredients:
2 cups green beans
1 cup shredded lettuce
1/2 cup chopped spring onions
2 sprigs parsley
2 sprigs mint
1/2 teaspoon Stevia
1/2 cup water
2 oz. butter
Salt and freshly ground black pepper

Instructions:

Place the green beans, lettuce, spring onions, parsley, mint,salt, pepper, stevia, water, and 1 oz of the butter in a saucepan.

Cover and cook over moderate heat for 15 to 20 minutes, or until the beans are tender.

Remove the parsley and mint, and toss the beans in the remaining butter.

Carb Count: 5.6 g per serving. Serves 4.


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Vegetable Casserole Recipe

Ingredients:
Packaged mixed vegetables
1 cup chopped celery
1/2 cup sliced water chestnuts
1/2 cup chopped onion
1/2 cup grated cheddar cheese
1 cup mayonnaise
1 stick butter

Instructions:

Place in buttered casserole. Cut up one stick butter and place on top.

Bake at 350 for 25 minutes.


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Zucchini Latkes Recipe

Ingredients:
2 zucchini, grated & squeezed dry
1 tsp garlic, minced
2 tablespoons onion, grated or finely chopped
1 egg, well beaten
1/4 teaspoon salt & pepper
Splash Tabasco

Instructions:

Mix all ingredients well, let sit for a few minutes for flavors to mingle.

Heat nonstick skillet on medium, wipe with olive oil. Drop zucchini mixture by large cereal spoonfuls and cook until set & lightly browned (5-6 minutes), flip and cook 3-4 minutes on reverse.


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Kim Chee Recipe

Ingredients:
2 napa cabbages, cut up
1 scallion
2 garlic cloves, minced
1 1″ piece ginger, minced
2 teaspoons red pepper
1/2 teaspoon Salt, (more or less)
Water

Instructions:

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel.

Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage.

In a one cup measuring cup, mix together the red pepper, salt, and water to make 1/2 cup juice.

Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.


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Sauteed Spinach with Mushrooms and Onions Recipe

Ingredients:
1-2 tablespoons olive oil
1 teaspoon garlic, minced, 1 clove
1/4 cup onion, chopped or slivered
4 fresh mushrooms, sliced
1/2 pound fresh spinach
Salt and pepper, to taste

Instructions:

Heat the oil in a large skillet on medium heat. Cook the onion, mushrooms and garlic until tender.

Add the spinach (the pan will be very full, but the spinach will cook down). Toss and cook just until wilted.

Season with salt and pepper.

Makes 4 servings


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Spinach with Onions Recipe

Ingredients:
2 lb fresh spinach
2 tablespoons butter
1/2 cup onion
Dash each nutmeg, thyme, salt, fresh ground pepper

Instructions:

Rinse spinach thoroughly; place in to top of double boiler and heat until wilted. Drain and chop coarsely.

Melt butter in skillet; add onion. Saute over high heat until onion is brown on the edges.

Add seasonings. Stir to blend. Add and toss to blend.


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Spinach Patties Recipe

Ingredients:
5/8 lb frozen spinach, drained
3/4 cup cottage cheese, dry
1/2 cup finely crushed pork rinds
1/2 cup grated parmesan cheese
1/4 cup mayonnaise
2 eggs, beaten
1/4 teaspoon salt
1 dash pepper
2 tablespoon olive oil
1/2 cup shredded Swiss cheese

Instructions:

In medium bowl, combine all ingredients except oil and cheese, mix well.

Using about 1/3 cup, shape mixture into 6 patties. In large skillet over med. heat, heat oil then cook patties about 5 minutes on each side or until brown.

Top with Swiss cheese. Serve immediately.


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Spinach Vegetable Dip Recipe

Ingredients:
1 pack frozen chopped leaf spinach
1 pint mayonnaise (16 oz)
1 cup sour cream (8 oz.)
1/2 cup chopped onions

Instructions:

Thaw and drain spinach well. Thoroughly mix all ingredients together.

Chill, for best results, chill overnight.

Serve with fresh cut vegetables – celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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