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Category: Diabetic Recipes (Page 66 of 66)

Flank Steak Recipe

Ingredients:
3 lb. flank steak, trimmed
1/4 cup cracked black pepper
1/4 cup chopped garlic
6 bay leaves, fresh if possible
1 tablespoon fresh chopped rosemary
3/4 cup Oregon or other good Pinot Noir
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 cup good quality beef broth
3 tablespoon unsalted butter, softened
2 tablespoon of flour
8 oz. Oregon blue cheese or other mild blue cheese, crumbled
Salt
Freshly ground pepper

Instructions:

Rub the steak with the cracked pepper and garlic and place it in a shallow glass or stainless steel dish. Add the bay leaves, rosemary, wine, olive oil and vinegar. Cover and refrigerate for 24 hours, turning the meat 2 or 3 times.

You can broil or cook stove top. OR Prepare a charcoal fire. Remove the meat from the refrigerator 30 minutes before cooking.

Remove the meat from the marinade and pat dry with a towel. Strain the marinade into a medium saucepan and discard the herbs and spices. Bring the liquid to a low boil and continue boiling until it is reduced by half. Add the beef broth to the wine reduction and bring to a simmer.

Sauce: Combine the butter with the flour, mixing it completely.  In small bits, whisk the butter flour mixture into the wine mixture, whisking well after each addition until a smooth sauce of the desired thickness has been achieved. Season to taste with salt and pepper and keep warm over very low heat.

Season the steak generously with salt and pepper and broil or grill. Cook for 3 minutes on each side for a total of 12 minutes for medium rare. For medium, cook 1 minute longer on each side, for a total of 14 minutes.

Transfer the meat to a warm serving platter. Remove the sauce from the heat and whisk in 1 1/2 cups of the blue cheese, stirring until smooth. Check the seasoning and adjust as necessary.

Cut the steak on the diagonal across the grains into 1/4″ slices and arrange on a platter.  Top with the sauce and garnish with the remaining cheese.


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Chicken Lasagna Recipe

Ingredients:
1/2 cup chopped onion
1/2 cup diced green pepper
1/2 lb sliced fresh mushrooms
1 can chicken soup
1/2 cup cream
3 chicken breasts, cooked and chopped up into bite size pieces
3-4 small zucchini sliced thin
2 cup cheddar cheese
1-1/2 cup cottage cheese
1/2 cup parmesan cheese
1 teaspoon olive oil
Garlic powder
Salt & Pepper to taste.

Instructions:

Saute onion, green peppers and mushrooms in 1 teaspoon of olive oil. Add chicken soup and cream. Mix together cottage cheese and parmesan cheese.

Put chicken pieces in bottom of oval or square oven dish. Salt & pepper. Sprinkle with garlic powder. Layer zucchini slices. Cover with cottage cheese mixture. Then put cheddar cheese on. Add veggie sauce and cover.

Bake at 350 degrees for 45 minutes covered. Take off cover and cook another 20 to 30 minutes until zucchini is cooked completely.


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Chicken & Peppers Recipe

Ingredients:
3-4 Chicken Breast
2 Green or Red Bell Peppers
1/2 White Onion
Olive Oil
Garlic or Teriyaki sauce
Monterey Jack Cheese

Instructions:

Cut and cook pepper and onion in butter or oil until crisp tender with salt, pepper to taste, remove and set aside.

Sprinkle chicken with teriyaki sauce or garlic (salt or powder) both sides, brown in olive oil.

Pour peppers and onions over chicken and top with cheese.


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Crispy Chicken Cutlets Recipe

Ingredients:
6 chicken cutlets
1 cup mayonnaise
1/4 cup fresh lemon juice
2 garlic cloves, minced
2 scallions, chopped, including the firm green
Salt & Pepper to taste
Several sprigs fresh thyme, leaves only

Instructions:

Salt the cutlets lightly and rub the sale in on both sides. In a small bowl mix together the remaining ingredients. Spread the flavored mayonnaise over the chicken, coating both sides, and let it marinate for 2 hours.

Preheat the oven to 350 degrees F. Put the cutlets on a foil-lined baking sheet and bake for 20 to 30 minutes or until the outside is golden brown and crispy. If they’re not crispy, run them under the broiler.

Serves 6.


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Chinese Egg Recipe

Ingredients:
6 hard-boiled eggs, shelled
2 tablespoon butter
3 tablespoon soy sauce
2 teaspoon green onions, chopped
1 teaspoon sesame oil

Instructions:

Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown.

Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion.


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Chocolate Egg Cream Recipe

Ingredients:
1/4 cup Cocoa Syrup (1/2 cup Stevia, 1/3 cup unsweetened cocoa powder, dash of salt)
1 cup light cream
1/4 cup seltzer water or club soda, chilled
1/2 cup no-calorie, heat-stable granular sugar substitute (Stevia),
1/3 cup unsweetened cocoa powder
A dash of salt.

Instructions:

Prepare Cocoa Syrup In a small saucepan. Stir together Stevia and unsweetened cocoa powder and a dash of salt.

Gradually add 1/2 cup boiling water, stirring until smooth. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla.

Let cool.

Divide cream between two 8-ounce glasses. Stir 2 tablespoons seltzer water into each glass. Stir 2 tablespoons Cocoa Syrup into each glass. Serve immediately.

Makes 2 servings.


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Egg Custard Recipe

Ingredients:
1 pint of heavy whipping cream
3 large eggs
3 tablespoons real vanilla extract
8 packets Stevia

Instructions:

Hand mix eggs and vanilla, blend in cream and Stevia with a series of gentle turns until mixture is smooth. Pour into 6 custard cups (go ahead & invest in a set – you won’t regret it!) that are standing in a pan with about 1 inch of hot water (not boiling).

Cook in oven at 325 degrees for about 30-35 minutes until a knife inserted in center of one of the cups comes clean (since oven temperatures vary, keep checking every 5 minutes if necessary – do not overcook).

Take out of water and set on top of the oven to cool for 30 to 45 minutes.

Sprinkle another packet of Stevia on top and enjoy! Unused portions can be refrigerated.

A lighter texture can be achieved substituting half & half for the heavy cream. (Less than 5 grams carbohydrates per serving.)


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Baked Cottage Cheese Custard Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
12 packets Stevia
1 teaspoon vanilla
Cinnamon

Combine all ingredients EXCEPT cinnamon in the blender. Blend until almost smooth.

Pour into 6 – 6 oz. custard cups. Sprinkle with cinnamon.

Place in a large baking pan, and pour hot water in pan to reach 1 inch of custard cups. Bake at 350°F-180°C for 30-35 minutes. Refrigerate.

Carb Count: 2.3 per serving. Serves 6.


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New York Cheese Cake Recipe

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (refine – put in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (See: Stevia Exchange Amounts)
1/3 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Instructions:

Preheat oven to 400 degrees F.

You need to put a cake pan into 1″ of water to make this type of cake. It needs to sit in the middle of the oven. You thus need a cake pan and another pan (roasting pan, etc) where you can put 1″ of water in it and its big enough to hold the cake pan.

In the bowl, use a mixer to beat softened cream cheese, ricotta, sour cream and “sugar substitute” on low speed for about 1 minute until well blended.

Using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended. Do not over-whip.

Pour batter into the cake pan. Place pan into the heated “water bath”. Bake for 15 minutes.

Lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours. It will be done with the top is light golden brown and cake is pulling away from the sides of the pan.

Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will allow cake to keep its height)

Then remove cake and refrigerate before serving.

Serve chilled.


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Entire cake is 46 carbs.
8 servings – 4.5 carbs/serving

Page 66 of 66

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