Diabetes Support

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Category: Quick and Easy (Page 20 of 20)

Anchovy Deviled Eggs Recipe

Ingredients:
12 hard boiled Eggs
1/2 cup mayonnaise
2 tablespoon anchovies, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoon parsley, minced
Salt and pepper
Capers

Instructions:

Slice eggs length wise. Remove yolks from eggs and mash in bowl.

Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste.

Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley.

Cover and chill until serving time.


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Dilly Beef Salad Recipe

Ingredients:
3 cup beef, cooked, cubed
3/4 cup pepper, green, chopped
5 large olives, stuffed, sliced
10 onions, pickled, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon mustard, dry
1 teaspoon dillweed
1/2 cup mayonnaise
1 tablespoon lemon juice
Onions, pickled
Olives, stuffed

Instructions:

Combine beef, green pepper, sliced olives, and chopped pickled onion; chill.

Combine pepper, salt, mustard, dillweed, mayonnaise, and lemon juice; mix well and add to meat mixture. Toss lightly.

Chill at least 1 hour. Garnish with pickled onions and olives.


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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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