Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Quick and Easy (Page 13 of 20)

Egg Bake Recipe

Ingredients:
8 eggs
1/4 cup whipping cream
Salt & pepper to taste
1/2 pound pork sausage (no carb)
or half a pound crisp bacon
1/2 cup cheddar cheese
4 Tbsp cream cheese

Instructions:

Fry pork sausage into small chunks, or make crisp bacon.

Beat together eggs and cream along with salt and pepper.

Mix sausage (or bacon) and both cheeses into egg mixture.

Pour into greased casserole dish and bake at 350 degrees for 45 minutes.

Makes 4 servings.


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Eggs Benedict Recipe

Ingredients:
Sauce: 3 tablespoons cream cheese
1/2 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 teaspoon flax oil
1 teaspoon avocado oil
Salt to taste

Pinch of cayenne
2 eggs
1 ripe avocado

Instructions:

Mix the sauce ingredients in a small bowl with a folk

In a deep skillet, add 2 inches of water, bring to a boil, then turn down to simmer.

Crack each egg one at a time into a shallow cup, then slip each egg into water, getting very close to the surface. Simmer the eggs for 5 minutes, then remove them with a slotted spoon and drain off excess water.

Slice the avocado in half first, then remove the pit by gently squeezing the avocado.

Slice the avocado while in its skin. Remove the avocado meet with your thumbs and place on plate.

Mix the ingredients for the sauce together.

Top the avocado with poached eggs and top with sauce.


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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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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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