Diabetes Support

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Category: Vegetables (Page 2 of 39)

Roasted Peppers and Eggplant Frittata Recipe

Ingredients:
10 eggs
1/2 cup butter
1/2 cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
2 cups finely chopped peeled eggplant
1 (12- to 13-oz.) jar roasted red bell peppers, drained & chopped
1/4 cup shredded Parmesan cheese

Instructions:

Whisk eggs, butter, cream, salt and pepper in medium bowl until well-blended.

Heat 2 tablespoons of the oil in large ovenproof nonstick skillet (needs to be oven proof) over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in bell peppers.

Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg mixture over vegetables. Cook, covered, over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.

Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2 minutes or until golden brown. Cut into wedges.

8 servings.


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Eggplant Pizza Recipe

Ingredients:
1 medium sized eggplant
6-8 slices cheese with pepperoni, mozzarella, etc.
1 teaspoon basil
1 teaspoon oregano


Instructions:

Slice the eggplant lengthwise, about 1/2″ thick. (Use the rest of the eggplant for something else).

Grill for 4-5 minutes until eggplant slices become crispy. Put a sheet of cheese on each. When melted, sprinkle on basil and oregano. Serve warm.

Servings 3-4 depending on size of eggplant.


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Grilled Tofu with a Mediterranean Chopped Salad Recipe

Ingredients:
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
Mediterranean Chopped Salad

Instructions:

Preheat grill.

Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.

Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.

Meanwhile, make Mediterranean Chopped Salad.

Lightly oil the grill rack. Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side

Serve immediately, topped with the salad.

Makes 4 servings


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Japanese Cucumber Salad Recipe

Ingredients:
1 cucumber
3 tablespoon vinegar
3 tablespoon soy sauce
2 tablespoon vegetable oil
1 package Stevia
dash salt
dash white pepper
dash ginger
Alternative: Add 1 tablespoon sesame seed oil for an additional flavor.


Instructions:

Cut the cucumber in half lengthwise. Use a spoon and scoop out the seeds so that each looks like a cucumber canoe. Now cut the cucumber horizontally into 1/4″ to 1/2″ half moons.

Put half moons into a bowl and add in all remaining ingredients. Mix. Put into a container, seal, and shake well to mix again. Put this in the fridge for a few hours to marinate.

You can eat the cucumber plain, or over your favorite salad mixings.

Makes 2 servings


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Parmesan Fried Zucchini Recipe

Ingredients:
1 zucchini
1 egg
Parmesan cheese – grated
Oil for frying

Instructions:

Heat oil in a small skillet. Stir egg with yolk in a small bowl.

Pour grated parmesan cheese onto small plate. Slice zucchini and dip slices into egg, covering both sides. Lay the zucchini slices in the parmesan cheese and cover both sides.

Fry zucchini slices in oil until golden brown and crispy. Remove and place on paper towel to drain oil.

Serves one.


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Roasted Prosuitto Asparagus with Goat Cheese Recipe

Ingredients:
One bunch of thin asparagus
1/2 pound of thinly sliced prosuitto (Italian ham)
4 oz. of spreadable goat cheese
Olive oil

Instructions:

Spread a thin layer of goat cheese on prosuitto. Roll proscuitto around asparagus at a slight angle so the meat covers most of the stalk. Brush with olive oil.

Place on outdoor grill or under oven broiler about 8 minutes.

Number of Servings: 8


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Avocado Beef Rollups Recipe

Ingredients:
1 medium avocado
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon coriander
4 drops Tabasco sauce
1/4 cup tomato, chopped
18-20 thin slices roast beef (round tip)

Instructions:

Mash avocado, add lime juice, onion salt, chili powder, coriander and tomato. Combine thoroughly.

Spread on slices of cold roast beef, allowing about 2 teaspoons filling for each slice. Roll up slices; wrap and chill.

To serve: cut rolls in halves or thirds, depending upon length. Secure each piece with a small wooden pick and arrange on platter.

 


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Cold Avocado Soup Recipe

Ingredients:
1 can chicken broth, chilled
1 ripe avocado
1 teaspoon lemon juice
1/2 oz. dill weed
1/2 oz. sherry

Instructions:

Pour chilled broth in blender. Dice avocado and add to broth, blend. Add lemon juice and sherry. Blend well.

Pour into cups and sprinkle with dill weed. Serve cold.


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Barbequed Eggplant Salad Recipe

Ingredients:
3 tablespoons olive oil
2 eggplant, cut into thin slices
1 zucchini, sliced
2 small onions, quartered
2 cup spinach leaves, washed and trimmed
1 pinch black pepper, to taste
4 fresh basil leaves, (4 – 8 for garnish)

Instructions:

Brush both sides of eggplant, zucchini, and onion wedges with olive oil.

Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender.

Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, and onions. Sprinkle with black pepper

Serves 4.


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Beef with Artichokes Recipe

Ingredients:
1/2 lb. ground beef browned
1 jar marinated artichokes (check labels for 0 grams carbs and sugar)
3-4 tablespoon spaghetti sauce
mozzarella cheese and parmesan cheese

Instructions:

Layer browned beef, artichokes, sauce and cheese. Repeat layers. Bake till all brown and bubbly.


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