Diabetes Support

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Category: Quick and Easy (Page 18 of 20)

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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Roasted Almonds Recipe

Ingredients:
3 tablespoons olive oil
2-1/2 cups almonds
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Instructions:

In a large skillet, heat the oil over medium heat, add the nuts, and saute until golden, giving them a stir from time to time. When golden, removed them with a slotted spoon to a bowl, then toss with the cumin, chili powder, and salt to taste. Spread on a baking sheet to dry.

Just a little hot, they are great with drinks, keep a couple of weeks in a tightly sealed container.

Carbs: 1 oz = 2 carbs


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Stuck in a Convenience Store Eating

Stuck in a Convenience Store

When you aren’t able to prepare your own meals, when in a bind such as a road trip, or near-famished state…..

Head for the refrigerated deli section. Lunchables are a great combo – just toss the crackers and have a meat and cheese spread. You can also find lean meat lunchables such as turkey. Find a packet of mustard to go with it.

Grab a microwaveable egg sandwich, remove the biscuit bun.

Go for the nuts and get some almonds, or macadamia nuts.

Look for cheese sticks.

Find beef jerky sticks, including beef and cheese combinations.

READ THE LABELS OF EVERYTHING YOU EAT. Make sure the ingredients satisfy your dietary needs.


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Flax Seed Cracker Snack Recipe

Ingredients:
1 cup flax seed meal
1/3 cup Parmesan cheese, grated
1/2 teaspoon salt
1/2 cup water
Optional: 1-1/2 teaspoons garlic powder

Instructions:

Heat oven to 400 F.

Mix all ingredients together. Spoon onto sheet pan covered with parchment or waxed paper. Cover the mixture with a piece of parchment or waxed paper.

Even out the mixture to about 1/8 inch. Use your finger to push in edges so they aren’t thin.

Bake in oven at 400 degrees about 15 minutes and the center is no longer soft or the edges are beginning to brown.

Let cool, then break into pieces. This is a high fiber and crunchy snack that is good with dips, spreads, or just by itself.

6 carbs for entire mixture.


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Italian Frico Chips Recipe

Ingredients:
2 cups coarsely grated Parmesan cheese (about 6 1/2 ounces)
2 1/2 tablespoons pork rinds flour
Freshly ground black pepper to taste

Instructions:

Preheat the oven to 375°F. Oil 2 nonstick baking sheets.

In a large bowl, thoroughly mix the cheese and flour. Season generously with pepper. Place generous tablespoonfuls of the mixture 1/2 inch apart on the baking sheets, and bake for about 10 minutes, or until fragrant and golden brown.

Place the chips on a rack and let cool to room temperature. Serve immediately, store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 weeks.

Carb Count: 10 chips = 1 carb. Makes: 24 chips.


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Low Carb Granola Recipe

Ingredients:
1/2 cup sliced almonds
1/2 cup brazil nuts
1/2 cup chopped macadamia nuts
1/2 teaspoon cardamom
1 teaspoon cinnamon
Pinch of powdered ginger
1 tablespoon ghee (clarified butter), melted
1 cup of blueberries
1/2 cup of cream

Instructions:

Preheat the oven to 400 degree F.

Mix the nuts, spices and ghee in a medium bowl

Spread the nut mixture on baking sheet and roast for 10 to 15 minutes.

Serve warm in bowls, topped with 1/4 cup blueberries per person and a touch of cream.

Carbs: 11.6 per person (1/4 recipe)


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Hot Sauce Devilish Egg Recipe

Ingredients:
6 each hard boiled eggs
2 tablespoon mayonnaise
2 tablespoon Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon pimentos, mashed
3 tablespoon Dill relish
Lettuce
Salt, to taste

Instructions:

Cut the eggs in half. Remove yolk from white and set white aside.

Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.

Spoon mixture back into egg whites and serve on a bed of lettuce.


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Mexican Deviled Eggs Recipe

Ingredients:
12 hard boiled eggs, large, Peeled
1/4 cup mayonnaise
1 tablespoon cumin, ground
1 tablespoon capers, finely chopped
1 tablespoon mustard, prepared
1/2 teaspoon salt
1 Jalapeno Pepper (should be seeded and finely chopped)
1 Red Chile, Ground
1 Cilantro, Fresh, Snipped

Instructions:

Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork.

Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper.

Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.


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Mushroom Omelete Recipe

Ingredients:
1/4 lb Mushrooms, cleaned and sliced
1/2 green or red pepper, chopped
2 tablespoon olive or vegetable oil
4 eggs
4 egg whites
1/4 cup water
Salt and pepper

Instructions:

Heat olive oil in a large skillet. Add mushrooms and green peppers. Cook 5 minutes or so, stirring occasionally, until green pepper is softened.

Meanwhile, beat eggs, egg whites, water, salt and pepper in a medium bowl.

When vegetables are soft, transfer them to a plate. Pour the egg mixture into the skillet and cook over medium flame. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.

When the egg is about half set, sprinkle with mushrooms and green pepper. Fold the egg over to enclose the filling and cook to desired doneness.

Slide onto a serving platter,then divide into portions and serve. Serves 2 to 4,depending on appetites.


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Pickled Spiced Eggs Recipe

Ingredients:
16 hard cooked eggs, cooled and shelled
1 quart white distilled vinegar
4 dried red chile peppers, seeded
1 tablespoon mixed pickling spices
1 teaspoon each, black peppercorns,
Salt, and mustard seeds

Instructions:

Pack eggs in 2 quart jars.

Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes.

Pour over eggs, seal, and let cool and chill. Refrigerate for 2 days before using to allow flavors to permeate the eggs.


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