Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Quick and Easy (Page 13 of 20)

Egg Salad Recipe

Ingredients:
4 hard boiled eggs, chopped
1 rib celery, diced
5 or 6 scallions, sliced
1/2 green pepper, diced
1/3 cup mayonnaise
1/2 teaspoon prepared mustard

Instructions:

Combine all ingredients, and serve on lettuce.

Makes 2 servings.

Variation: replace the green pepper with 5 chopped green olives and leave out the mustard.


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Egg & Shrimp Salad Recipe

Ingredients:
18 oz package of precooked salad shrimp
7 large eggs
3/4 cup mayonnaise
1 celery stalk finely chopped
1 tablespoon dill pickle relish
1 tablespoon sweet pickle relish
1 tablespoon mustard
1/4 teaspoon garlic powder
1/4 cup finely chopped green onions
Salt & pepper to taste
2 cups shredded lettuce

Instructions:

Boil eggs. Peel and dice eggs. Mix all ingredients together, chill and serve over a bed of lettuce.

Makes approximately 4 servings.


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Egg Nog Recipe

Ingredients:
6 Eggs, slightly beaten
10 – 12 Packets of Stevia
½ Teaspoon salt
5 Cups heavy cream
1 Teaspoon vanilla
¼ to 1 Cup light rum (optional) or 1 Teaspoon rum extract
Nutmeg

Instructions:

In large sauce pan, combine eggs and salt. Stir in cream.

Cook over low heat, stirring constantly until mixture thickens and coats the spoon.

Remove from heat, stir in the Stevia and vanilla.

Cool; refrigerate immediately.

At serving time, pour into serving bowl. Stir in rum or rum extract and sprinkle with nutmeg. Makes approximately 12 – 16 (½ cup) servings at approximately 3 carbs per ½ cup serving.


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Acapulco Eggs Recipe

Ingredients:
8 large eggs
2 tablespoon butter
6 tbsp cream
3/4 tsp salt
1/4 tsp pepper
2/3 cup extra-sharp cheddar, shred
1 4 ounces can green chiles, chopped

Instructions:

Put butter in 8″ square baking pan. Set in 350 degree oven to melt.

Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set.

Sprinkle with cheese and chiles.

Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until you desire it to be done.


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Alaska Omelette Recipe

Ingredients:
4 oz. canned pink Alaska salmon drained and flaked
2 Eggs
2 tablespoon sour cream
1/2 teaspoon Freshly chopped tarragon
Salt and white pepper
1-1/2 teaspoons butter

Instructions:

Drain the can of salmon and set aside.

Beat together the eggs, cream and tarragon. Season lightly.

Melt the butter in a non-stick or omelet pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill.

Arrange the canned salmon over the soft top of the omelet. Place the pan under the grill until omelet is set.

Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate garnished with salad.


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No Crust Artichoke Quiche Recipe

Ingredients:
2 Jars marinated artichoke hearts — (6 oz.)
1/4 pound mushrooms — sliced
1/2 pound Muenster cheese — shredded (2 cups)
1 cup cream
1/2 Teaspoon salt
1/8 Teaspoon pepper
6 eggs

Instructions:

Preheat oven to 350 degrees.

Drain artichokes, reserving marinade. Dice artichokes; set aside.

In skillet on medium heat, heat 2 tablespoons reserved marinade. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally.

Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside.

In large bowl with wire whisk, beat milk, salt, pepper, eggs and 2 tablespoons reserved marinade. Pour egg mixture over ingredients in dish.

Bake 30 minutes or until knife comes out clean.

Makes 6 servings.


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Creamy Baked Eggs Recipe

Ingredients:
1 tablespoon olive oil
4 whole eggs
1/4 cup light cream
Grated parmesan cheese
Salt to taste
Black pepper to taste

Instructions:

Preheat oven to 350 degrees.

Oil four custard cups, break an egg carefully into each cup. Season with salt and pepper to taste.

Pour 1 tablespoon of cream over each egg.

Bake for 10 minutes. Sprinkle baked eggs with parmesan cheese.


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Chicken Deviled Eggs Recipe

Ingredients:
6 hard cooked eggs
1/2 cup finely chopped cooked-chicken
3 tablespoons mayonnaise
1 tablespoon grated onion
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
3/4 teaspoon hot pepper sauce, to taste
1 tablespoon minced parsley
Paprika, for garnish

Instructions:

Cut eggs lengthwise in half. Remove yolks & place in a small bowl.

Marsh yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce & parsley. Blend well.

Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish.

Cover & refrigerate until serving time.


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Columbus Eggs Recipe

Ingredients:
12 hard boiled eggs
Cold ham, or smoked tongue
Cream or butter
Powdered nutmeg

Instructions:

Take twelve hard-boiled eggs. Peel off the shells, and cut the eggs into equal halves; cutting off also a little piece from each of the ends to enable them to stand alone, in the form of cups.

Chop the yolks, and mix cold ham or smoked tongue, minced as finely as possible. Moisten the mixture with cream, (or a little fresh butter,) and season it with powdered nutmeg.

Fill the cups or empty whites of the eggs, (being careful not to break them;) pressing the mixture down, and smoothing it nicely. Arrange them on a dish; putting two halves close together, and standing them upright, so as to look like whole eggs.


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Jalapeno Vinaigrette Recipe

Ingredients:
2 tablespoon lime juice, freshly squeezed
1/2 teaspoon black pepper
2 1/2 tablespoon sherry vinegar
1/2 fresh jalapeno pepper, seeded
1/2 teaspoon Dijon mustard
1/3 cup olive oil
1 teaspoon salt

Instructions:

In a blender or food processor, combine all ingredients except the olive oil and whirl 1 to 2 minutes. With machine running, add olive oil, 1 tablespoon at a time. Chill.

Makes 1 cup


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