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Category: Vegetables (Page 34 of 39)

Beef Brochette Recipe

Ingredients:
1-1/2 pounds of beef tenderloin
21 slices of onion
21 mushroom buttons
1/2 cup melted butter
Salt and pepper to taste
Skewers

Instructions:

Cut meat into 2 inch squares and place on skewers alternately with onion slices and mushrooms.

Marinate in the melted butter and broil under moderate heat, turning over until done, which will take about half an hour.

Serves 6.


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Beef Stroganoff Recipe

Ingredients:
1 pound cubed stew beef
3/4 cup sour cream
2 tablespoons worcestershire sauce
2 teaspoons concentrated boullion
1 tablespoon white wine
1 large onion — chopped
1 clove garlic — chopped
1 pinch celery salt
1 pinch parsley
1 teaspoon olive oil — or butter
2 stalks celery

Instructions:

Heat no-stick frying pan at medium heat until butter or oil begins to sizzle.

Throw in beef cubes, garlic and onion. Allow to cook until beef is browned and tender.

Add wine, boullion, Worcester Sauce, and spices.

Cook until a gravy forms. Remove from heat. Stir in Sour Cream until mixture is creamy brown.

Serve with celery on the side as garnish.


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Cabbage Casserole Recipe

Ingredients:
1 pound hamburger
1/2 head cabbage
Salt and pepper
Onions (optional)

Instructions:

In a large skillet, crumble and fry hamburger on medium low.

Chop up the head of cabbage into large chunks and break them up. Add the cabbage to the hamburger as it is cooking. The cabbage will take up a lot of room until it wilts.

Add chopped onions if desired. Heavily season with salt and pepper. Stir occasionally.

Takes about 30 minutes to cook.


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Faux Rice Recipe

Ingredients:
10 oz bag frozen cauliflower
Butter, salt and pepper

Instructions:

Cook cauliflower til done. Drain WELL. Put in food processor with butter, salt and pepper and process in short bursts til it looks like rice.


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Reuben Corned Beef Casserole Recipe

Ingredients:
8 ounces fresh corned beef, shredded
2 eggs
1/2 cup mayonnaise
1/2 cup heavy whipping cream
1 teaspoon dehydrated onion
1/2 teaspoon dry mustard
2 teaspoons caraway seeds
2/3 cup sauerkraut
2 cups shredded Swiss cheese

Instructions:

Preheat oven to 375 degrees.

Grease a 6 cup casserole and place the corned-beef in the bottom of it.

In a bowl, combine the eggs, mayonnaise, whipping cream, onion, dry mustard and caraway seeds. Drain and rinse the sauerkraut, and add it to the mayonnaise mixture.

Pour the mayo mixture over the corned-beef, and sprinkle the cheese on top. Bake covered for 30 minutes, then uncover for an additional 15 minutes.

Makes 4 servings.


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Greek Meatballs Recipe

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
4 ounces salt pork, ground or finely minced
Zest of 1 orange
2 tablespoons chopped mint
Freshly ground black pepper
Greek yogurt for dipping

Instructions:

Heat a small pan over medium heat and add oil, garlic, jalapeño and shallot, Cook for 1 minute. Let it cool.

Crumble lamb into a large bowl. Evenly scatter salt pork, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb.

Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.

Heat a large cast iron pan over medium to medium high heat. Brown meatballs (don’t put too many meatballs at one time) on all sides until cooked through, 8 to 10 minutes.

Serve warm with toothpicks or skewers with plain yogurt.

Makes about 20 meatballs (1 cup yogurt per 20 meatballs = .43 carbs per meatball).


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Heurvos Mexicana Egg Recipe

Ingredients:
6 fresh eggs
2 green onions, chopped
1 fresh tomato, peeled and chopped
Jalapeño pepper, sliced*
2 tablespoon olive oil
Oregano
Salt
Two tablespoons Cilantro leaves, chopped

Instructions:

Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. Add the oregano. Add the jalapeño.

Crack the eggs directly into the pan with the sauce. Add salt, about 1 shake per egg. . Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.

Remove from heat when the eggs are cooked to the desired consistency. Remove the eggs from the pan and put into a serving bowl. Sprinkle the eggs with cilantro.

* Try to avoid handling jalapeño peppers with your bare hands as it can sting if you get it in your eyes. Use fork and knife.

Carb Count: 6.2 carbs per serving. Serves 3.


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Spinach Ricotta Omelet Recipe

Ingredients:
3 teaspoon olive oil, divided
1 medium shallots, minced
6 oz fresh baby spinach
1/4 cup Cheese, ricotta, whole milk
3 tablespoon salsa
3 eggs
3 egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon grated parmesan cheese
1 cup salsa (optional)

Instructions:

Pour 1 teaspoon of oil in a frying pan and heat over medium heat. Sauté shallot until tender; sauté spinach for 2 minutes or until wilted. Spoon mixture into a bowl and gently stir in ricotta and 3 tablespoons salsa.

Pour 2 teaspoons oil in a frying pan and heat over medium heat. Whisk together eggs, egg whites, water, salt, and pepper in a bowl.

Pour egg mixture into hot frying pan and cook for 10 seconds or until edges are set. Using a spatula, pull in cooked edges. Cook egg for 5 minutes until there is just a little uncooked egg in the middle.

Spoon spinach mixture on top of egg and top with cheese. Cook 20 seconds, take off of heat and fold omelet in half; move to a plate and top with a dollop of salsa.


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Asparagus Cheese Omelet Recipe

Ingredients:
Nonstick cooking spray
3 to 5 thin spears asparagus
3 egg whites or 2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 ounce desired flavor individually wrapped spreadable cheese wedge, cut up
1 tbs. red sweet pepper slivers
1 tsp. snipped fresh parsley

Instructions:

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat.

Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Arrange the asparagus spears on half of the eggs in skillet. Top evenly with cheese. Fold the unfilled half of the eggs over the asparagus and cheese.

Gently slide the omelet out of the skillet onto a serving plate.

Sprinkle omelet with red sweet pepper slivers and parsley.

Carbs per serving – 4. Serves 1 (1 omelet).


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Salmon Dill Omelet Recipe

Ingredients:
Nonstick cooking spray
3 egg whites or
2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 once smoked salmon (lox style)
2 teaspoons finely chopped red onion
1 tbs plain yogurt
1/2 teas snipped fresh dill or dash of dried dill mixed into the yogurt

Instructions:

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat. Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Put salmon and onion onto half of the eggs. Fold the unfilled half of the eggs over the salmon. Gently slide the omelet out of the skillet onto a serving plate.

Top with 1 tablespoon yogurt and the dill.

Carbs per serving – 3. Serves 1 (1 omelet).


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