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Category: Vegetables (Page 25 of 39)

Low Carb Turkey Meatloaf Recipe

Ingredients:
1 lb sausage, cooked and diced
1 lb ground turkey
2 eggs
14 oz can diced tomatoes
1/2 cup onion, chopped
1 tablespoon parsley
1 cup pork rinds, crushed
1/2 cup Parmesan cheese
1/2 cup tomato sauce

Instructions:

Preheat oven to 375F.

Beat eggs and stir in other ingredients except meats.

Mix in meats just until blended.

Place meat in 8×8″ glass baking pan.

Bake 1 hour.

Top with tomato sauce and bake 15-30 min more.

Let stand 10 min. before serving.

Carb Count: 9 carbs per serving. Serves 4.


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Marinated Vegetables & Turkey Platter Recipe

Ingredients:
1/3 cup tarragon vinegar
1/4 cup vegetable oil
2 teaspoons dried oregano leaves
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cloves garlic, finely chopped (or use 1 teaspoon crushed garlic from jar)
1 medium cucumber, sliced (1/2 of a long seedless cuke is good)
1 medium red onion, sliced and separated into rings
1 medium green bell pepper, cut into rings, cut in half
1 medium red bell pepper, cut into rings, cut in half
1 medium yellow bell pepper, cut into rings, cut in half
Kale or red-leaf lettuce leaves
24 thin slices smoked turkey (about 1 1/2 pounds)

Instructions:

Mix vinegar, oil, oregano, mustard, pepper, and garlic. Place cucumber, onion, bell peppers, and tomatoes in sealable heavy-duty plastic bag (or a large Tupperware-type container). Pour vinegar mixture over vegetables; seal bag and toss. Refrigerate at least 4 hours or overnight.

Line serving platter with kale or lettuce. Drain vegetables. Arrange vegetables and turkey on lettuce.


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Moo Shu Chicken Recipe

Ingredients:
Marinade:
3 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
½ teaspoon Chinese Five Spice powder

Stir-fry:
1 lb. chicken, cut into 1½-inch strips
2 medium stalks celery, thinly sliced
3 cloves crushed garlic
1 Tablespoon grated fresh ginger
6 oz. fresh shitake mushrooms, sliced into ½-inch strips
1 cup sliced green onion (scallions) – about 6 onions
4 cups sliced cabbage (½-inch strips)
8 oz. bean sprouts
1 Tablespoon soy sauce
1 tablespoon oil (vegetable or olive)

Instructions:

Mix together marinade ingredients, add chicken, and mix to coat.

Prepare vegetables, and grate ginger and garlic so everything will be ready.

Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.

Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.

Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.

Add the soy sauce and the chicken. Toss to combine.

Carbs: 10 carbs per serving. Makes 4 servings.


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Potted Chicken Recipe

Ingredients:
1 large chicken
2 tablespoons butter
1 Shallot, or small onion
1 pinch ground cloves
1 pinch ground allspice
8 fluid oz .chicken stock
12 slices bacon
1 Salt and pepper
8 fl oz clarified butter

Instructions:

Boil the chicken lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor.

Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top.

Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole.

Bake at 180C/350F for about 1 1/2 – 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed.

Carbs Count: 7.4 carbs for entire dish.


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Turkey Steaks With Spinach & Blue Cheese Recipe

Ingredients:
2 8-10 oz turkey breast tenderloins
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
1 6 oz. package fresh baby spinach
1/4 cup crumbled blue cheese (1 ounce)

Instructions:

Split tenderloins horizontally to make four 1/2 inch thick steaks. Rub turkey with sage; sprinkle with salt and pepper.

In a very large skillet cook steaks in 1 tablespoon of the butter over medium-high heat for 14-16 minutes or until no longer pink (170 F) turning once. (Reduce heat to medium if turkey browns too quickly).

Remove from skillet and add spinach to the skillet. Cook and stir until just wilted.

Serve turkey steaks with spinach. Sprinkle with blue cheese.

Carbs per serving: 2. Serving: 4.


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Zucchini and Chicken Salad Recipe

Ingredients:
1/8 cup + 1 tablespoon olive oil
1/8 cup fresh lemon juice
Salt and pepper
1 cup zucchini, thinly sliced
1 lb. boneless, skinless chicken breast halves
1 bunch (8 oz) spinach, chopped
1/2 red onion, thinly sliced
1/4 cup chopped almonds
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Instructions:

In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini, toss to coat, and let marinate while cooking the chicken.

In a large skillet, heat the remaining tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thin.

Toss the chicken with the zucchini mixture, spinach, red onion, almonds, parmesan cheese, and mint. Serve.

Carb Count: 8.8 per serving. Serves 4.


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Chicken with Bacon, Cream and Thyme Recipe

Ingredients:
4 boneless 6 oz. chicken breasts, with skin
1 tablespoon vegetable oil
1 clove garlic, minced
8 slices bacon
8 small sprigs fresh thyme
1/2 cup chicken stock or water
1 cup whipping cream
Salt and pepper to taste

Instructions:
Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon.

Heat the vegetable oil in a frying pan that can go into the oven over medium high heat.

Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned. Turn over and cook until the other side is browned.

Drain off the fat and add the stock or water, cream and garlic. Bring to a boil and place in the oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from the oven and season with salt and pepper. Let rest a few minutes before serving.

Serves 4.


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Crock Pot Chick Cacciatore Recipe

Ingredients:
3 lbs skinless chicken thighs
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 teaspoon olive oil
2/3 cup dry white wine
1 tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind

Instructions:

Season chicken with salt and pepper. Put in crock pot set to high, and cover. You can also brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.

Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

Add the wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of Stevia sweetener.

Add the tomato paste and Parmesan cheese rind, and stir to combine.

Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.


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Chicken Breast and Goat Cheese Recipe

Ingredients:
4 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
6 oz fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary

Bell Pepper Sauce:
Bell pepper
1/4 small onion
1 small saucepan
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Instructions:

Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.

In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.

Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn’t completely evaporate.

Put bell peppers and onion through a juicer. In small saucepan, place pepper-onion juice, olive oil, salt and pepper; bring just to a boil.

Place chicken on serving plate and pour sauce around it.


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Marinated Chicken with Wild Mushroom Skewers Recipe

Ingredients:
5 skinless, boneless chicken breasts, cut into 1″ pieces
1 pound wild mushrooms, cut into 1-1/2″ pieces (shitake, Portobello or crimini)
3 tablespoons extra-virgin olive oil
3 tablespoons aged balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly chopped sage leaves
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
24 5–6″ wooden or bamboo skewers soaked in water for at least 30 minutes

Instructions:

Preheat grill to high.

Place all ingredients in large bowl and marinate for at least 10 minutes. You can marinate up to two hours before grilling.

Place three pieces of chicken and two pieces of mushroom on each skewer, alternating between each.

Place skewers on hot grill for about three minutes on each side, turning once.


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