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Category: Vegetables (Page 10 of 39)

Baked Broccoli Recipe

Ingredients:
2 packages frozen broccoli spears
1 cup sour cream
1/2 cup grated cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
Salt and pepper
Paprika

Instructions:

Cook broccoli according to package directions and drain well. Place in shallow baking dish.

Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika.

Bake in 350°F oven for 20 minutes.


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Nicolise Recipe

Ingredients:
1/3 head cauliflower
1 bag (1 pound) frozen, crosscut green beans, thawed but not cooked
1 clove garlic, crushed
1/4 to 1/2 cup fresh parsley, minced
1/4 medium, red onion, diced
8-10 olives, sliced
1/2 to 3/4 cup vinaigrette dressing
Lettuce (to line the plate)
3 cans (6 ounces each) tuna, drained
6 hard boiled eggs, sliced

Instructions:

Slice your cauliflower quite thin. Put it in a microwave-safe bowl with about 1 tablespoon of water, cover, and cook it for 4 to 5 minutes (just tender)

Combine the green beans, garlic, parsley, onion and olives in a good-size bowl. When the cauliflower is done, add that as well, and pour 1/2 cup of dressing over the whole thing.

Stir well, and stick it in the fridge. Let it marinate for several hours to a day, stirring now and then.

When ready to eat, put a few lettuce leaves on each plate and spoon a mound of the marinated mixture on top. Put the tuna on top and in the middle and surround it with slices of hard boiled egg. Garnish it with olives and drizzle more dressing on top.

Serves 6.


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Vegetable Cream Soup Recipe

Ingredients:
1 lb. cauliflower
1 1/2 lbs. broccoli
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
10 cups vegetable stock
1 teaspoon salt
1 tablespoon dijon mustard
1 teaspoon dried tarragon leaves
Sea salt and freshly ground black pepper, to taste
Heavy cream, optional

Instructions:

Trim the broccoli and cauliflower and chop coarsely. Be sure to use the core of the cauliflower and the broccoli. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant.

Add the broccoli, cauliflower, stock, and salt.

Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender—a blender works best for this—with the mustard and tarragon. Add the broccoli florets and season to taste.

Thin with stock or water if the soup is too thick. Add the cream if desired.

Makes 12 cups.


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“Potato” Soup Recipe

Ingredients:
1 medium head cauliflower
2 tablespoon chopped onion
32 oz chicken broth
2 slices crisp bacon
3 tablespoon chopped chives
3 oz shredded Cheddar cheese
1/2 cup or more of light cream
2 tablespoon butter
Salt & pepper

Instructions:

Steam cauliflower til tender. Drain, place in baking dish, drizzle with olive oil and salt and pepper and broil til golden brown. Heat little oil and saute onions til soft but not brown. Add cauliflower, broth and simmer til very tender. Puree half mixture in blender and return to pot. Add cheese, bacon, cream and chives and stir til cheese melted. Add butter, stir til melted and serve

4 carbs per serving. 4 servings.

Broccoli with Garlic and Lemon Recipe

Ingredients:
1 bunch broccoli, about 1 pound
1/4 cup extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 teaspoon pepper
3 tablespoon fresh lemon juice

Instructions:

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp but tender. Drain in a colander. Arrange on a serving dish and cover to keep warm.

In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice.

Pour over broccoli.


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Ratatouille Recipe

Ingredients:
3/4 cup olive oil
3 cups chopped eggplant, cut into 1 inch cubes
3 cups sliced zucchini
1 medium onion, sliced
2 green peppers, cut into strips
3 cloves garlic
4 ounces sliced black olives
1-12/3 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Heat the oil in a heavy skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic.

Saute for 15-20 minutes, turning with a spatula from time to time so it all comes in contact with the olive oil. Once the vegetable are all starting to look about half-cooked, add olives, oregano, salt, and pepper.

Stir it all together, cover, turn the burner to low, and let the whole thing simmer for 40 minutes or so.

Makes 8 servings


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Brussel Sprouts and Bacon Recipe

Ingredients:
1 pound fresh Brussel sprouts
½ pound bacon
¼ cup chopped onion
2 tablespoons butter
Salt and pepper to taste

Instructions:

Cut Brussel sprouts in half, then steam until crisp tender (cut sprouts will separate if boiled).

Fry bacon until crisp, reserving ¼ cup grease; drain, cool and crumble.

Saute onions in bacon grease until wilted and golden brown.

Add butter and Brussel sprouts and cook until sprouts are hot. Add cooked crumbled bacon, season with salt and pepper to taste.

Serves 4-6


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Spaghetti Squash Recipe

Ingredients:
1 medium-sized spaghetti squash
1 cup sour cream
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

Instructions:

Fill a soup pot with 1 inch of water above the squash, and place the whole squash in the water. Bring to a boil over medium high heat, cover, and cook for 25 to 30 minutes or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes.

In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning.

Cut the squash in half lengthways, remove and discard the seeds.

Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through.

Serve immediately.

Serves four. Approximately 10 g per serving.


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Cabbage with Bacon Recipe

Ingredients:
Bacon slices
Cabbage
Small onion
Pepper

Instructions:

Boil the cabbage, press the water from it and chop it up.

Dice the bacon and put into a frying pan. Add a small finely chopped onion, and fry a few minutes.

Put in 2 cups of cooked cabbage, sprinkle with pepper. When hot, serve.

Serves four.


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Caesar Salad Dressing Recipe

Ingredients:
1 egg
2 tablespoon white wine or tarragon vinegar
2 teaspoon Dijon mustard
2 anchovy fillets, chopped
1 clove of garlic, crushed
1/2 cup oil

Instructions:

Cook the egg in boiling water for about 1 minute. Break the egg into a small bowl and add the wine or vinegar, mustard, anchovy and garlic. Mix together using a wire whisk. Add the oil in a thin stream, whisking continuously until the mixture is smooth and creamy. Keep, covered, in the fridge for up to 2 days.

Makes about 3/4 cup.

0 g. Carbohydrates


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