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Category: Diabetic Recipes (Page 5 of 66)

Broccoli with Garlic Butter Recipe

Ingredients:
1 bunch broccoli, cut into flowerets
2 tablespoon unsalted butter
1 tablespoon olive oil
2 clove garlic, minced
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese

Instructions:

In a large saucepan, bring a small amount of water to a boil over high Heat. Place Broccoli in a steamer basket and place basket in the pan. Cover and steam Just until crisp-tender, about 5 minutes.

Drain well and set aside. In a large nonstick skillet, heat butter and oil over medium-high Heat. Add Garlic and rosemary, saute for 1 minute.

Add broccoli to skillet; stir to coat with the butter mixture. Cook until heated through, about 1 to 2 minutes.

Season With salt and pepper. Place broccoli in serving dish. Sprinkle with Parmesan cheese and serve Immediately.

Serves 6.

Carb Count: 6 carbs per serving.


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Brussel Sprouts with Lemon Recipe

Ingredients:
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lb brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp dry white wine
Salt and pepper to taste

Instructions:

Put lemon juice in a large bowl.

Cut bottoms off sprouts. Halve sprouts lengthwise. Thinly slice the sprouts.

Transfer slices into bowl with lemon juice. Toss them in juice and separate leaves.

Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp. Takes about 3 to 4 minutes. Some leaves might brown slightly.

Add white wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more.

Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.

Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.


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Cabbage and Pepper Saute Recipe

Ingredients:
1/2 small head of cabbage (approximately 4 cups chopped)
1 medium red Bell pepper, chopped
2 teaspoons paprika
1/2 teaspoon garlic (or one clove garlic, minced or pressed)
1 teaspoon caraway seeds
Salt and pepper
Oil to coat pan

Instructions:

Heat oil in pan. Saute’ pepper for a minute or two, then add cabbage. After another minute, add the seasonings.

Cook until vegetables are tender. If the pan gets too dry as it cooks, add a little white wine, chicken stock, or water.


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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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Squash Fritatta Gruyere Recipe

Ingredients:
2 tablespoons butter, divided
2 medium yellow crookneck squash, cut into 1/4-inch rounds (2-1/2 cups)
1 packed teaspoon thinly sliced fresh sage or basil leaves
10 large eggs
1/2 cup water
1/2 teaspoon salt
3/4 cup coarsely shredded Gruyere cheese

Instructions:

Melt 1 tablespoon butter in 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and saute 8 minutes, stir in sage. Cook just 1 or 2 minutes more until tender and browned in spots.

Arrange oven rack 6 inches from heat source, heat broiler. Whisk eggs, water, and sale in a bowl. Melt remaining tablespoon butter in skillet, pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes. Sprinkle Gruyere evenly over the top.

Broil frittata until just set, about 1 minute. Cut into wedges to serve.


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Sweet and Sour Cabbage Recipe

Ingredients:
2 cups shredded purple cabbage
1 cup cooked crumbled bacon
2 tablespoons vinegar
1-2 packets stevia

Instructions:

Cook bacon until crisp then drain off most of the grease. Add the cabbage, cook till tender.

Add vinegar and stevia and toss to coat the cabbage. Serve with any cut of pork.


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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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