Diabetes Support

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Category: Quick and Easy (Page 5 of 20)

Caviar Dill and Purple Onion Recipe

Ingredients:
1/2 cup cream cheese, softened
3/4 cup sour cream
3 oz red or black caviar
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped, OR 1 teaspoon Dried Dill, Crushed
2 teaspoons purple onion, diced
GARNISH: 1 Egg, large, Hard Boiled


Instructions:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip.

SUGGESTED DIPPERS: Cucumber, Turnips, Red Bell Peppers Strips.


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Cold Shrimp Stuffed Avocados Recipe

Ingredients:
3 large avocados
1 lemon – juice
1 pound cooked shelled shrimp coarsely chopped (reserve 6 whole shrimp)
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
3 tablespoon minced fresh coriander leaves or parsley
Mayonnaise
Pepper

Instructions:

Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the flesh into a bowl, and then sprinkle the shells with a little lemon juice to prevent darkening. Mash the avocado flesh with a fork.

Add the shrimp, hot pepper, egg and olives and mix well. Add enough mayonnaise, beginning with 1/3 cup, to bind the ingredients together. Pepper to taste.

Stuff the avocado shells with this mixture. Top each with one of the reserved shrimp and sprinkle with coriander.

This recipe makes 6 servings, approximately 5 carbs each serving.


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Easy Shrimp Recipe

Ingredients:
2 quarts water
1 tablespoon salt
1 pound shelled, deveined raw shrimp

Instructions:

Put the water in a large saucepan, put the salt in the water, and put the saucepan over high heat. When the water is boiling, dump in your shrimp.

Bring the water just back up to a boil and turn off the burner. Let the shrimp sit another minute if they are tiny, or 2-3 minutes if they are big.

Drain them in a colander, and run them under some cold water. Chill them, and serve with cocktail sauce, aioli, or mustard mayonnaise.

4 generous servings


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Shrimp and Squash Bisque Recipe

Ingredients:
2 medium Onions
6 cup Chicken stock
2 tablespoon Dill
1 teaspoon Tabasco
Salt & pepper to taste
2 tablespoons unsalted butter
4 medium yellow squash
2 teaspoons Worcestershire sauce
1/2 pound cooked shrimp

Instructions:

In a large sauce pan, saute onions in butter, add stock & squash. Cook until vegetables are tender.

Cool and puree in blender. Return bisque to stove and add remaining ingredients.

Bring to boil for 2 minutes, then serve.

Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.


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Smoked Trout Dip Recipe

Ingredients:
8 oz. smoked trout
1 1/2 teaspoon light olive oil
1/2 cup cream
1 tablespoon lemon juice
1 tablespoon parsley leaves
Pinch of cayenne pepper

Instructions:

Remove the skin and bone from the trout and flake the flesh. Place the flesh in a blender or food processor and add the olive oil, 2 teaspoons of the cream and the lemon juice. Blend until the mixture forms a thick paste. Add the remaining cream, a little at a time, then season with salt and the cayenne pepper. Transfer to a serving bowl.

Chop the parsley finely. Sprinkle over the top of the dip to serve.

Hint: Add the cream a little at a time and take care not to overwork in the blender or it will curdle.

(Dippers: using endives or a type of lettuce works really well, also cucumber sticks)

1 g. Carbohydrates


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Cheddar Cheese Dip Recipe

Ingredients:
2 tablespoons olive oil
1 pound sharp cheddar cheese, shredded
1 cup sour cream
1 egg
1 teaspoon dry mustard

Instructions:

Place olive oil in top of double boiler and add cheese. Place over simmering water and stir until cheese begins to melt.

Add sour cream gradually, stirring constantly until cheese is melted and mixture is smooth.

Beat the egg. Stir in the egg, mustard and paprika.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Cheese Sauce Recipe

Ingredients:
1 cup heavy cream
1/3 cup cheese cut fine
1/2 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon paprika

Instructions:

Mix cream, cheese and seasonings. Stir until cheese is melted. And voila! Enjoy.


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Guacamole Dip for Veggies Recipe

Ingredients:
2 avocados
1 clove of garlic – freshly chopped or minced (about 1 teaspoonful)
1 tablespoon cilantro (optional)
lime juice to taste (optional)
salt and pepper to taste
cucumbers, celery, or any vegetable of your choice

Instructions:
Peel and take out the pit from the avocados. Put the flesh into a bowl and mash until relatively smooth. Mince the garlic and mix that in. Stir in the cilantro and lime juice. Add seasoning as desired.

Cut up your chosen vegetables to size for dipping.

Enjoy!


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Salsa Recipe

Ingredients:
1 small tomato, chopped
3 green onions, finely chopped
1/2 jalapeno pepper, fresh or canned (seeded and finely chopped)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Salt & Pepper

Instructions:

In a small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

Refrigerate overnight for maximum flavor.


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Salsa Verde Recipe

Ingredients:
2 cups tightly packed fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/4 cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon water

Instructions:

Place cilantro, parsley, onion, and garlic in a food processor and process until finely chopped. Add the oil, vinegar, and water; process until thick.


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