Non Diabetic RecipesI thought I would give you a few very good non diabetic recipes. After all we diabetics do like perfectly normal food now and then. These are some recipes I make all the time and everybody loves them at Church and gatherings I go to. Some are from restaurants, some The Food Network and some from here and there. I have tweeked them to my liking and so can you. As with the other recipe pages, I will add more to them as my time allows. Enjoy!
Ingredients: 1 lb ground Italian sausage 1 1/2 tsp crushed red peppers 1 large diced white onion 4 tbsp bacon bits 2 tsp garlic puree 10 cups water 5 cubes of chicken bouillon ( I use 6 ) 1 cup heavy cream 1 lb sliced russet potatoes, or 3 large potatoes ( I use 4 ) 1/4 of a bunch of Kale ( I use 1/2 or a little more ) 1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat ( I leave a little ), refrigerate while you prepare the other ingredients. 2. In the same pan, saute bacon, onions and garlic for approximately 15 minutes or until the onions are soft. 3. Mix together the chicken bouillon and water, then add it to the onion, bacon and garlic. Cook until boiling. 4. Add the potatoes and cook until soft, about half an hour. ( I cook them about 15-20 minutes ) 5. Add heavy cream and cook until thoroughly heated. 6. Stir in the sausage and heat through. 7. Add Kale just before serving. Buon Appetito! FRIED RICE Ingredients: 1/3 cup plain vegetable oil 1/3 pound black forest ham 1 onion, diced salt and pepper to taste 3 cloves garlic, finely chopped 2 inch piece fresh ginger, peeled and finely chopped 3 whole scallions, sliced thin on a bias, white and green separated 1 1/3 cups (6 ounces) medley of frozen corn, peas and carrots 4 large eggs 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated Instructions: Heat a large bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger, and scallion whites and stir fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until defrosted but still crisp. Transfer the contents of the skillet to a large bowl. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until set but still moist, then transfer the eggs to the bowl. Break the eggs up with a spoon or spatula. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir fry the rice to coat with the oil. Stop stirring, and then let then let the rice cook, undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper. Ready To Serve!
1 16 oz package jumbo pasta shells 1/2 pound Italian sausage 1 10 oz package frozen chopped spinach - thawed, drained and squeezed dry 1 cup ricotta cheese 1 egg 3 cloves garlic, crushed 1/2 lemon, juiced 1/4 cup grated Parmesan cheese 1/2 tsp dried oregano 2 cups spaghetti sauce 2 cups shredded mozzarella cheese salt and pepper to taste 1. Preheat oven to 350 degrees 2. Bring a large pot of lightly salted water to boil. Add shells and cook for 8 to 10 minutes or until al dente, drain and rinse in cold water. 3. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown, drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice, oregano and Parmesan cheese. Season with salt and pepper. 4. Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and then the mozzarella cheese. 5. Bake in the preheated oven for 20 minutes or until heated through and cheese is melted and slightly golden. Go to the Home Page
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