Diabetes Support

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Category: Diabetic Recipes (Page 63 of 66)

Natural Jerky Recipe

Ingredients:
Flank steak, or hanger steak
Dehydrator

Instructions:

Ask your butcher to thinly slice flank stead or hanger steak. Marinate the meat in about 1 cup pepper-blend steak sauce plus a little chopped fresh garlic and salt and pepper.

Lay the thin slices of meat onto the dehydrator trays, leaving room for air to circulate, and dry overnight (at least 8 hours).

Store in zip-closure bag.

Carbs = 0


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Cheese Crisps Recipe

Ingredients:
1 cup grated hard cheese
Seasonings (optional) garlic powder, hot pepper powder, cinnamon, etc.

Instructions:

Preheat oven to 350 F.

Note on type of cheese: Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp “shell,” whereas cheddar will be more chewy and “lacey” (the fat separates out), though still firm.

Toss cheese with any seasonings if desired.

Pile 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less even. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). Watch as they get brown fast.

If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

Serving Suggestions: Fill with dip, salad. Or spread the flat ones with spread or eat plain.

Carbs: 0


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Country Fresh Baked Eggs Recipe

Ingredients:
8 eggs
1/4 cup heavy cream
3 tablespoon grated parmesan cheese
1 small onion, finely chopped
1/2 teaspoon dried parsley
Pepper to taste
Paprika

Instructions:

Put cream in large shallow baking dish. Break eggs into cream, taking care not to break yolks. Sprinkle with cheese, parsley, pepper, onion and paprika.

Bake 350 degrees for 10 minutes or until whites are cooked.


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Curried Egg Recipe

Ingredients:
12 eggs, hard boiled
Lettuce leaves, for lining the platter
2 tablespoon curry powder
3/4 cup mayonnaise
2 tablespoon parsley, minced
2 tablespoon spinach, minced
1 tablespoon dijon mustard
1 dill sprigs or chives, for garnish
1 paprika, for garnish

Instructions:

Halve the eggs lengthwise, remove yolks from whites, and place halved egg whites on bed of lettuce arranged on a platter.

In a mixing bowl mash egg yolks with curry powder, mayonnaise, parsley, spinach, and mustard until smooth.

Spoon or pipe this filling into egg-white halves.

Garnish with dill sprigs and paprika. Cover carefully with plastic wrap and chill for 15 minutes before serving.


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Dill Pickled Eggs Recipe

Ingredients:
3 Dozen Hard Boiled Eggs
2 large Bunches Fresh Dill, roughly chopped
2 large Jars, Generic Dill Spears (or slices)
2 large Yellow Onions, sliced into rings
1 large Green Pepper, sliced into rings
2 large Sweet Red Peppers, sliced into rings
1 quart cider Vinegar
1 quart Bottled Water (Purified or Spring Water)
1 small Handful Whole Cloves

Instructions:

Drain pickle juice into large pan. Add cider, water, cloves and dill.

Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (it has a strong smell so open windows)

Place eggs, vegetable slices and pickle spears into large glass or hard plastic container. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.

Let sit for 24-36 hours at room temperatures.

The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. Can also be used as a complimentary garnish.


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Egg Fu Yung Recipe

Ingredients:
6 eggs
2 tablespoons green onions, minced
1/2 teaspoon pepper
1 teaspoon salt
1 lb bean sprouts
1 cup crabmeat or shrimp cooked sauce
2 packets Stevia
3 teaspoon soy sauce
1/2 cup water

Instructions:

Beat eggs well. Add drained bean sprouts. With fresh sprouts, blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.

Add bean sprouts, onion, salt, pepper and crab meat to eggs.

Cook like pancakes in a small amount of oil.

Mix all sauce ingredients and cook, stirring until thickened. Serve over the Egg Foo Yung.


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Egg Quiche Recipe

Ingredients:
10 Eggs, slightly beaten
2 green peppers chopped
2 teaspoon parsley flakes
1 teaspoon oregano
Salt and pepper to taste
2 cup diced cooked turkey or chicken
2 tablespoons onion flakes
2 teaspoons dried chili pepper flakes
1/2 teaspoon garlic powder

Instructions:

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set.

Cut into wedges and serve hot or cold.


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Scrambled Eggs with Basil and Walnuts Recipe

Ingredients:
3 eggs
1/2 cup freshly chopped basil
1/3 cup chopped walnuts
Salt and pepper

Instructions:

Mix eggs in a bowl then put into frying pan on medium heat, stirring continuously.

When eggs have almost cooked through, add the basil and continue cooking for a further 1 minute, or until eggs are cooked through. Add salt and paper to taste.

Remove from heat and stir in walnuts before serving.


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Baked English Recipe

Ingredients:
6 eggs, beaten
3/4 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cup cheddar cheese, shredded
1 green onion, slice thin
3 slices bacon, cooked; crumbled
1 tablespoon butter
1 tablespoon parmesan
Additional bacon for garnish – optional

Instructions:

Beat cream into eggs. Stir in seasonings, cheddar, onion and bacon.

Melt butter in a 9″ frying pan. Pour egg mixture into pan. Sprinkle with Parmesan. Bake at 400~ for 20 minutes or until set and golden.

Garnish with additional bacon, if desired. Serve immediately.


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Foamy Omelete Recipe

Ingredients:
4 eggs
1/2 teaspoon salt
4 tablespoon cream
1 tablespoon butter
Pinch of pepper

Instructions:

Beat yolks of eggs, add seasonings and milk. Beat whites until stiff, but not dry.

Place skillet on large burner, add butter, set to medium high heat. Just as soon as butter is melted, lower to low heat. Have bottom and sides of skillet well greased.

Fold the stiffly beaten egg whites into yolk mixture. By this time, the pan should be very hot. Pour in omelet, spread evenly, and cook slowly until omelet is set.

Place omelet in oven,which has been preheated to 375 degrees to dry slightly on top. Turn out and serve at once.

Finely minced ham, grated cheese or finely chopped parsley may be folded into mixture if desired.

Serves 4.


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