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Category: Quick and Easy (Page 10 of 20)

Greek Meatballs Recipe

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
4 ounces salt pork, ground or finely minced
Zest of 1 orange
2 tablespoons chopped mint
Freshly ground black pepper
Greek yogurt for dipping

Instructions:

Heat a small pan over medium heat and add oil, garlic, jalapeño and shallot, Cook for 1 minute. Let it cool.

Crumble lamb into a large bowl. Evenly scatter salt pork, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb.

Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.

Heat a large cast iron pan over medium to medium high heat. Brown meatballs (don’t put too many meatballs at one time) on all sides until cooked through, 8 to 10 minutes.

Serve warm with toothpicks or skewers with plain yogurt.

Makes about 20 meatballs (1 cup yogurt per 20 meatballs = .43 carbs per meatball).


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Cabbage Casserole Recipe

Ingredients:
1 pound hamburger
1/2 head cabbage
Salt and pepper
Onions (optional)

Instructions:

In a large skillet, crumble and fry hamburger on medium low.

Chop up the head of cabbage into large chunks and break them up. Add the cabbage to the hamburger as it is cooking. The cabbage will take up a lot of room until it wilts.

Add chopped onions if desired. Heavily season with salt and pepper. Stir occasionally.

Takes about 30 minutes to cook.


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Balsamic Marinade Recipe

Ingredients:
A few splashes of balsamic vinegar
2 cloves garlic, minced
Sea salt and black pepper to cover all sides
Thyme (fresh or otherwise)

Instructions:

Rub the meat with all the ingredients. This is a wet rub, that will give a lot of flavor.

Leave the meat in the fridge for half an hour before cooking.

If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.

Works for steak, pork, and chicken. Balsamic is one of the weaker vinegars.


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Sour Cream Souffle Recipe

Ingredients:
6 large egg yolks
1/2 cup sour cream
1/4 cup grated Parmesan cheese, mix with cream
1/4 teaspoon salt
6 egg whites, stiff-beaten
3 tablespoon butter
1/2 cup sour cream
Sweetened with 1 packet Stevia or to taste

Instructions:

Beat egg yolks till thick and lemon-colored, about 5 minutes

Beat in 1/2 cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites.

Melt butter in a 10″ heavy, oven-going skillet. Pour in egg mixture, leveling gently. Cook over very low heat 10 minutes.

Carefully move to 325°F-160°C oven and bake for 15 minutes until golden and puffed.

Cut into 4 wedges and serve with the sweetened sour cream.

Carb Count: 4 grams per serving. Serves four.


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Spinach Ricotta Omelet Recipe

Ingredients:
3 teaspoon olive oil, divided
1 medium shallots, minced
6 oz fresh baby spinach
1/4 cup Cheese, ricotta, whole milk
3 tablespoon salsa
3 eggs
3 egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon grated parmesan cheese
1 cup salsa (optional)

Instructions:

Pour 1 teaspoon of oil in a frying pan and heat over medium heat. Sauté shallot until tender; sauté spinach for 2 minutes or until wilted. Spoon mixture into a bowl and gently stir in ricotta and 3 tablespoons salsa.

Pour 2 teaspoons oil in a frying pan and heat over medium heat. Whisk together eggs, egg whites, water, salt, and pepper in a bowl.

Pour egg mixture into hot frying pan and cook for 10 seconds or until edges are set. Using a spatula, pull in cooked edges. Cook egg for 5 minutes until there is just a little uncooked egg in the middle.

Spoon spinach mixture on top of egg and top with cheese. Cook 20 seconds, take off of heat and fold omelet in half; move to a plate and top with a dollop of salsa.


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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.

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)

*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.

Serving Suggestions: Fill with dip, put in salad, spread the flat ones with spread or just eat plain!

Carbs: 0


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Swiss Baked Eggs Recipe

Ingredients:
6 eggs
1 ounce of butter
4 tablespoons cream
Swiss cheese
Salt and pepper
Grated swiss cheese

Instructions:

Melt butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese.

Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.


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Turkey Salad Stuffed Eggs Recipe

Ingredients:
8 eggs
2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt

Instructions:

Place eggs with enough water to cover in medium-sized saucepan. Bring to a boil; reduce heat to simmer for 10 minutes.

Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use.

Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.


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Western Omelet Recipe

Ingredients:
2 tsp butter
2 tsp olive oil
1 tsp chopped shallot
1/4 green or red bell peppers, chopped
1/2 oz. baked ham, chipped or chopped finely
1 tsp parsley
Black pepper to taste
2 eggs
Salt and pepper to taste
1/2 oz cheddar cheese, grated (about 2 tablespoons)

Instructions:

In small skillet, melt 1 tsp butter and 1 tsp olive oil. Saute shallots and peppers until they are soft. Add ham and parsley. Saute briefly to warm ham. Season with pepper. Remove from heat.

In larger skillet, melt remaining 1 teaspoon of butter and 1 teaspoon oil over low heat. Break eggs into a bowl. Whisk eggs with 1 teaspoon water and salt and pepper. Pour mixture into skillet. Keep heat low. Cook eggs without stirring until they begin to bubble up, 4-5 minutes. Place ham mixture and grated cheese on one half of omelet. When most of the liquid egg has set, fold in half over filling to close omelet. Cook briefly to melt cheese. Serve.


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Italian Cooked Eggs Recipe

Ingredients:
6 hard boiled eggs
12 anchovies
1/2 pint sour cream
1 tablespoon finely chopped parsley
Onion juice
Salt
White pepper
Nutmeg, grated

Instructions:

Take eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and chopped parsley. Season with salt, white pepper and a little nutmeg.

Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot.


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