Diabetes Support

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Category: Quick and Easy (Page 6 of 20)

Hollandaise Sauce Recipe

Ingredients:
6 oz. of butter
4 egg yolks
1 tablespoon lemon juice or white wine vinegar

Instructions:

Melt the butter in a small pan. Skim any froth from the surface and discard. Leave the butter to cool

Mix the yolks with 2 tablespoons of water in a small pan. Beat with a wire whisk for about 30 seconds, or until the mixture is pale and foamy. Place over very low heat and whisk for 2-3 minutes, or until thick and the whisk leaves a trail- do not let the pan get too hot or you will have scrambled eggs. Remove from heat.

Add the cooled butter, a little at a time, whisking well between each addition. Try to avoid using the milky butter whey in the bottom of the pan. Stir in the lemon juice or vinegar, season to taste and serve immediately.

Good on asparagus, poached salmon, chicken, egg dishes and vegetables.

 


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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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Cucumber and Avocado Salad Recipe

Ingredients:
1 cucumber
Salt
Chili pepper
1 tablespoon fresh lime juice
1 teaspoon minced onion
1 red bell pepper
Lettuce
1 ripe avocado, sliced
Fresh parsley

Instructions:

Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices.

Arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley.

Serves six.


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Goat Cheese with Spinach Salad Recipe

Ingredients:
1 cup romaine lettuce
1/2 cup spinach
1 radish, diced
3 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 pound goat cheese

Instructions:

Slice goat cheese, brush with oil and broil until golden. Serve on top of salad with diced radish. Drizzle with oil and vinegar.

4 Servings.


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Mushroom and Celery Recipe

Ingredients:
12 large unblemished mushrooms
1 cup sliced celery
1/4 cup minced onion
1/4 cup chopped sweet red pepper
Freshly ground black pepper
1 teaspoon vegetable oil
Juice of 1 large lemon
Salt to taste

Instructions:

Wipe the mushrooms with a damp paper towel. Cut off the coarsest part of the stem and cut mushrooms into very thin slices.

Toss them in a service bowl with the celery, onion and red pepper. Add black pepper.

Stir together the oil and lemon juice. Add salt to taste.

Pour over the salad and toss.


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Oyster Salad Recipe

Ingredients:
Pint oysters
Two eggs
1/4 cup cream
1/4 cup vinegar
Half teaspoon of mustard
Celery seed
Salt
1/10 teaspoon cayenne
Tablespoon butter

Instructions:

Beat two eggs well and add to them cream and vinegar, celery seed, salt, and cayenne, and a tablespoonful of butter.

Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire.

Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly.

Set away in cold place until needed.

Serves four.


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Pancetta, Goat Cheese and Spinach Salad Recipe

Ingredients:
1 oz. thinly sliced pancetta, chopped
1/2 of a small red onion, thinly sliced (about 1/2 cup)
2 tablespoons white wine vinegar
8 cups packaged fresh baby spinach
1 ounce semi soft goat cheese(chevre), crumbled

Instructions:

Cook pancetta and red onion in a large skillet over medium heat for about 8 minutes or until pancetta is crisp and onion is just tender, stirring occasionally. Remove pancetta and onion from skillet using a slotted spoon.

Stir vinegar into drippings in skillet. Add spinach. Cook and toss for 30-60 seconds or until spinach is just wilted. Divide spinach mixture among four salad plates. Top with pancetta mixture and goat cheese.

Serve immediately.

Carbs: 5 g per serving. Servings: 4.


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Sauerkraut Salad Recipe

Ingredients:
1 1/2 cups sauerkraut
1/2 lbs country sausage (hot or mild depending on taste)
8 oz cream cheese

Instructions:

Crumble sausage into skillet and pan fry until brown.

Add sauerkraut to skillet and continue to cook until kraut gets golden edges.

Add to mixing bowl with cream cheese and mix. Salt and pepper to taste.

Good hot or cold.

Carb Count: 1/2 cup – 3-4 carbs.


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Sauteed Spinach with Pinenuts Recipe

Ingredients:
2 teaspoons extra-virgin olive oil
1 tablespoon pine nuts
2 cloves garlic, minced
10 ounces fresh spinach (not baby spinach), tough stems removed
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1 tablespoon shaved Parmesan cheese
Freshly ground pepper to taste

Instructions:

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds.

Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt.

Serve immediately, sprinkled with Parmesan and pepper.


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Taco Salad Recipe

Ingredients:
1lb hamburger
1 packet of taco seasoning (low carb)
1 head of iceberg lettuce
8 ounces of grated cheese (4 cheddar and 4 mozzarella)
1 tomato
4 ounces of sour cream

Instructions:

Cook hamburger on a skillet, with 2-3 ounces of water and seasoning mix. Cook until done.

Chop lettuce. Dice tomato.

Mix meat, sour cream, cheese and tomatoes together then put on the lettuce & tomatos to create a salad.


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