Category Archives: Diabetic recipes

GREEN SHAKSHUKA

GREEN SHAKSHUKAIngredients:

2 roasted mild hatch green chilis
1/3 cup olive oil
1 onion, thinly sliced
6 cups baby spinach, washed
2 garlic cloves, peeled and smashed
1/2 cup green onion, thinly sliced
2 tsp. ground cumin
1/2 tsp. ground coriander
Sea salt or pink salt
Freshly ground black pepper
1/2 cup cilantro leaves
4 pasture raised eggs
Top with: shaved radish, cilantro + sliced avocado

Directions:

“In a sauté pan, sweat the onion in ghee until translucent. Add the garlic, spinach, green onions, spices, and roasted chili. Cook for five minutes. Pureé half the mixture with 1/4 cup water. Add the mixture back to the un-pureed mixture. Season with salt and pepper to taste.

“Divide the spinach mixture between four ovenproof serving dishes. Create an indentation in the middle of each dish (like a bird’s nest) and break an egg into each dish. Bake at 350 for 20 minutes or until the white has set. Serve warm with cilantro.”

LOW-CARB PEPPERONI PIZZA CHICKEN BAKE

LOW-CARB PEPPERONI PIZZA CHICKEN BAKEINGREDIENTS:

  • 1 jar (14 oz) pizza sauce, reduced to 1 cup
    (Use the lowest-carb sauce you can find)
  • 4 large boneless-skinless chicken breasts (6-8 oz. each)
  • 1 T olive oil
  • 1 tsp. Greek oregano (sometimes just called oregano)
  • 1 tsp. garlic powder
  • 6 oz. piece of Mozzarella, sliced about 1/4 inch thick
  • 2 oz. sliced pepperoni (regular or turkey pepperoni)

DIRECTIONS:

  1. Preheat oven to 400F/200C.  Put the pizza sauce in a small saucepan and simmer over low heat until it’s reduced to one cup, about 20 minutes.  Don’t skip this step or the dish will be watery.
  2. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it’s as thin as you can get it without it shredding apart.  (Don’t worry if some pieces break apart a little.)  Mix the Greek oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  3. Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn’t big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  4. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.  Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken.
  5. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)  Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
  6. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.  (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.)  Serve hot.
  7.  This was great reheated in the microwave for a few minutes, although you might not have any left!

 

CAULIFLOWER CHEDDAR FRITTERS (PANCAKES)

cauliflower-pancakesIngredients

  • 1 head cauliflower or a 16 oz bag of frozen cauliflower
  • 1 cup shredded cheddar cheese
  • 1/4 cup parmesan cheese
  • 2 large eggs
  • 1 cup bread crumbs panko or italian, I used panko
  • 1/2 teaspoon italian seasoning optional
  • 1/2 tsp cayenne pepper more of less to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic or onion powder
  • olive or canola oil

Instructions

  1. Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife.

  2. Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning.

  3. Heat skillet to medium/high heat. Coat with oil (about 1/2 inch) Form cauliflower mixture into patties about 3 inches across.

  4. Cook until golden brown & set, about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce!

gimmedelicious.com

GARLIC PARMESAN BROCCOLI

garlic-parmesan-broccoliINGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 425 degrees F. Drizzle a little olive oil on a baking sheet, then use a paper towel to rub the pan down.

  2. In a large bowl, add broccoli, olive oil, garlic, and salt to taste. Toss broccoli with a spoon until it’s completely coated.

  3. Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli.
  4. Bake for 10-12 minutes, or until broccoli is cooked through.
  5. Sprinkle cooked broccoli with parmesan cheese before serving.

NUTRITION

122KCAL | FAT: 7G | SATURATED FAT: 1G | POLYUNSATURATED FAT: 1G | MONOUNSATURATED FAT: 6G | CHOLESTEROL: 3MG | SODIUM: 1268MG | CARBOHYDRATES: 9G | FIBER: 1G | SUGAR: 2G | PROTEIN: 5G | VITAMIN A: 40.7% | VITAMIN C: 126.1% | CALCIUM: 12.9% | IRON: 5.5%
homemadehooplah.com

BAKED SPINACH PROVOLONE CHICKEN BREASTS

Spinach-Provolone-Chicken-7INGREDIENTS
  • 2 boneless skinless Chicken Breasts butterflied
  • 2 slices Provolone cheese
  • 1 5oz container of fresh Baby Spinach
  • 4 clove minced Garlic
  • Dash of Paprika
  • 1 Tbs Olive Oil
Spinach-Provolone-Chicken-INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.
  3. Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
  4. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
  5. Place a slice of Provolone cheese over each chicken breast.
  6. Add Spinach and garlic on top of cheese.
  7. Fold chicken in half like a sandwich keeping the stuffing in.
  8. Place on greased baking dish.
  9. Sprinkle top of chicken with paprika.
  10. Bake uncovered 30 Minutes.
  11. Enjoy!

Baked Spinach Provolone Chicken Breast

http://tastefulventure.com

chicken pot pie – low carb, gluten free

Chicken-Pot-Pie-Low-Carb-Gluten-FreeINGREDIENTS

FOR THE POT PIE FILLING

  • 3 tbsp butter
  • 1/2 cup onion, diced (about 2.5 oz)
  • 1/2 cup celery, sliced (2 medium ribs)
  • 1/2 cup carrots, slices (about 2.5 oz)
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • 12 oz chicken, cubed small
  • 3/4 cup heavy cream
  • 1/2 cup chicken stock (get it here)
  • 2 tbsp Dijon mustard
  • 3/4 cup sharp white cheddar cheese, shredded
  • 1/2 cup frozen peas

FOR THE DOUGH

  • 1 1/2 cups mozzarella cheese, shredded
  • 3 tbsp cream cheese
  • 3/4 cup almond flour (Get it here)
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning (Get it here)
  • 1 tsp sea salt
  • 1/2 tsp black pepper

INSTRUCTIONS

FOR THE POT PIE FILLING

  1. Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan. Sauté until the vegetables are soft.
  2. Add the chicken to the pan and sauté until is is cooked though.
  3. Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.
  4. Mix in the cheese until melted.
  5. Stir in peas.

FOR THE DOUGH

  1. Preheat oven to 375°
  2. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
  3. Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
  4. Divide the dough into four equal pieces. Spread the dough pieces out into large flat circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
  5. Divide the pot pie filling between four mini pin pans or large oven safe ramekins.
  6. Top each one with a piece of dough, folding it down around the edges.
  7. Bake for 20-25 minutes or until golden brown on top.

NOTES

Per Serving – Calories – 661 Fat – 57g Protein – 43g Total Carbs – 15g Fiber – 4g Net Carbs – 11g

NUTRITION

  • Serving Size: 1 Pot Pie

peaceloveandlowcarb.com