My friend Jo is up from Florida and decided to fix us a crock pot full of vegetables and chicken with fried cauliflower rice. Very low carb, low fat, low glycemic index, low in calories and gluten free. Very easy and with most of my recipe's you can vary the vegetables to suit yourself. Cauliflower rice can be a meal unto itself. Just use it like rice. Today, we decided to have the crock pot chicken and vegetables with it. This was absolutely delicious. Jo did a wonderful job. Love having her visit.
Crock Pot Chicken and Vegetables
Ingredients:
2.5 pounds of boneless, skinless chicken tenders or breasts
4 cups of Vegetable Blend (frozen)
Salt and pepper to taste
chicken or beef bouillon - 3 cubes
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup of hot water
2 Tablespoons of extra virgin olive oil
1 cup mushrooms sliced
2 droppers of liquid Stevia
1 Tablespoon garlic minced (optional)
Steps:
EVOO in bottom of crock pot
Place chicken in bottom
Salt and pepper chicken
Place Vegetable Blend on top
Place Mushrooms on top of Vegetables
Salt and Pepper to taste
Add Garlic
Let cook1 hour
Take 1/2 cup hot water and mix bouillon in with the water.
1/4 cup balsamic vinegar
Stevia
Add into crock pot over vegetables
Cook until chicken is tender - about 3 hours on high.
Cast Iron Skillet Fried Cauliflower Rice
Ingredients:
1 small head of cauliflower
1 small package of mixed vegetables (frozen)
3 Tbls Braggs Liquid Aminos - (Can substitute low sodium soy sauce g/f)
2 teaspoons minced garlic
1/2 cup diced onion
Salt and Pepper to taste
2 teaspoons Extra Virgin Olive Oil
Steps:
Cut cauliflower in small pieces
Put in Blender
Blend until it is the consistency of rice
In Black Cast Iron Skillet add olive oil, mixed vegetables, and cauliflower
Add in onions and garlic
Add salt and pepper to taste
Saute on medium heat until it changes colors about 2 to 3 minutes
Add in Liquid Aminos and heat for another minute.
Serve hot.
Serve with crock pot chicken and vegetables.
Enjoy
Showing posts with label diabetic recipes. Show all posts
Showing posts with label diabetic recipes. Show all posts
Saturday, March 21, 2015
Monday, November 1, 2010
GF Low GI Lentil Soup
It was cool this morning. In the South we feel the cold so much more than in the North. I lived up North for some time in Illinois. I remember coming home and it was so warm here and everyone was carrying on about how cold it was. I remember thinking that it wasn't cold at all. In fact it felt very warm. I was going around without a coat on and do you know that I caught a chill and ended up with a cold. So much for it being warm I decided that a pot full of soup was called for. I had a bag of Lentils that were ready to be made into soup.
Lentil Soup is very good as a vegan meal but today I decided I needed a little meat. I had a half pound of sausage that seemed to fit the bill. However, if you prefer vegan just leave out the meat and substitute vege broth for some of the water. Still delicious.
Lentil Soup
Ingredients:
3 Tbls. extra virgin olive oil
1/2 lb. Hot Sausage (Use anything you have)
1 cup onions (I use sweet vadalia's and keep them chopped up and frozen in my freezer)
1/2 cup chopped celery
1/2cup chopped carrots
1 Tsp. garlic power (or fresh garlic or minced garlic - whatever you have on hand)
1 tsp sea salt or to taste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. black pepper - or to taste
1 14-15 oz can of diced tomatoes (I usually use my organic frozen tomatoes)
1 bag lentils - washed and cleaned
5 to 8 cups of water
In a large size soup pot put in olive oil and bring to a simmer. Add in sausage, onions, celery, carrots and brown until sausage is done - Add in seasonings and tomatoes - Continue to saute on low until vegetables are beginning to get tenderize - Add in washed and cleaned lentils along with 5 to 8 cups of water. Bring to a boil reduce heat and cook for about 30 go 45 minutes. I usually use 8 cups of water and let it cook for 45 minutes to make sure the lentils are nice and tender.
I served this with a fresh salad and my GF/Low GI corn fritters. Big hit with the family today. Enjoy.
Lentil Soup is very good as a vegan meal but today I decided I needed a little meat. I had a half pound of sausage that seemed to fit the bill. However, if you prefer vegan just leave out the meat and substitute vege broth for some of the water. Still delicious.
Lentil Soup
Ingredients:
3 Tbls. extra virgin olive oil
1/2 lb. Hot Sausage (Use anything you have)
1 cup onions (I use sweet vadalia's and keep them chopped up and frozen in my freezer)
1/2 cup chopped celery
1/2cup chopped carrots
1 Tsp. garlic power (or fresh garlic or minced garlic - whatever you have on hand)
1 tsp sea salt or to taste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. black pepper - or to taste
1 14-15 oz can of diced tomatoes (I usually use my organic frozen tomatoes)
1 bag lentils - washed and cleaned
5 to 8 cups of water
In a large size soup pot put in olive oil and bring to a simmer. Add in sausage, onions, celery, carrots and brown until sausage is done - Add in seasonings and tomatoes - Continue to saute on low until vegetables are beginning to get tenderize - Add in washed and cleaned lentils along with 5 to 8 cups of water. Bring to a boil reduce heat and cook for about 30 go 45 minutes. I usually use 8 cups of water and let it cook for 45 minutes to make sure the lentils are nice and tender.
I served this with a fresh salad and my GF/Low GI corn fritters. Big hit with the family today. Enjoy.
Monday, September 6, 2010
Sothern Style Goulash - Gluten Free
This is my sister's recipe that she has made for years but I have recently updated this to make it Gluten Free and as low GI as possible. It is very tasty and we all love it.
Recipe Ingredients:
This makes a large slow cooker very full. So you can cut back on the ingredients to make it feed fewer people.
Feeds about 10 to 15 people
1 to 1 1/2 lbs hamburger
2 quarts of tomatoes
1 large bag frozen baby Lima's (about 32oz.)
1 large vidalia onion (chopped)
1/2 cup bell pepper chopped
1 16 oz package G/F noodles
1 TBLS sea salt
1/2 TBLS black pepper
1 TBLS garlic powder
3 bay leaves
Directions:
1. Scramble hamburger meat with onions and bell peppers.
2. Put into slow cooker the remaining ingredients except noodles and hamburger mixture
3. Cook on high for about 4 hours.
4. Add noodles and continue to cook for 2 to 3 hours or until noodles are al dente.
5. Add Hamburger mixture and it is finished.
6. Remove bay leaves before serving.
Discussion of Ingredients.
I keep frozen scrambled hamburger mixture in my freezer because I use it in so many of my recipes.
I also use frozen organic tomatoes from my freezer. I let them unthaw in slow cooker.
You may use any type of gluten free noodles - I try to select a low GI variety. In the past we used Egg Noodles.
Hamburger can really be added in at any point. I add it in last because we have vegetarians in our family and I take out some of the goulash before I add in the meat for them.
I keep the Vidalia onions in my freezer already chopped and ready to go.
Comments:
I think it was a big hit. I cooked this on Sunday afternoon and there were 12 of us eating and it was wiped out before the day was gone. I also made G/F corn muffins to go along with it. Everyone seemed happy to eat it.
Recipe Ingredients:
This makes a large slow cooker very full. So you can cut back on the ingredients to make it feed fewer people.
Feeds about 10 to 15 people
1 to 1 1/2 lbs hamburger
2 quarts of tomatoes
1 large bag frozen baby Lima's (about 32oz.)
1 large vidalia onion (chopped)
1/2 cup bell pepper chopped
1 16 oz package G/F noodles
1 TBLS sea salt
1/2 TBLS black pepper
1 TBLS garlic powder
3 bay leaves
Directions:
1. Scramble hamburger meat with onions and bell peppers.
2. Put into slow cooker the remaining ingredients except noodles and hamburger mixture
3. Cook on high for about 4 hours.
4. Add noodles and continue to cook for 2 to 3 hours or until noodles are al dente.
5. Add Hamburger mixture and it is finished.
6. Remove bay leaves before serving.
Discussion of Ingredients.
I keep frozen scrambled hamburger mixture in my freezer because I use it in so many of my recipes.
I also use frozen organic tomatoes from my freezer. I let them unthaw in slow cooker.
You may use any type of gluten free noodles - I try to select a low GI variety. In the past we used Egg Noodles.
Hamburger can really be added in at any point. I add it in last because we have vegetarians in our family and I take out some of the goulash before I add in the meat for them.
I keep the Vidalia onions in my freezer already chopped and ready to go.
Comments:
I think it was a big hit. I cooked this on Sunday afternoon and there were 12 of us eating and it was wiped out before the day was gone. I also made G/F corn muffins to go along with it. Everyone seemed happy to eat it.
Sunday, September 5, 2010
Gluten Free Mayo
I am trying to use extra virgin coconut oil for cooking purposes in the hopes that it will help my Mom's dementia. We are starting Monday on a completely new diet and I plan on incorporating non-hydrogenated coconut oil into her diet as much as possible. Our family uses only one mayonnaise and that is "Dukes". I have tried many mayo substitutes over the years but I think you will find this one will be to your liking. And guess what? No trans fats and uses oils that I believe are much more healthy for you.
I know what the oil industry has said about Coconut oil and it's health problems but recent research has shown that Coconut has many health benefits. I will be writing a blog about that soon on my other blogsite. Sharpshooter77.wordpress.com Here is a Gluten Free low GI mayo that will certainly help add coconut oil into your diet.
Gluten Free Mayo using Coconut Oil and Olive Oil
Servings: 1 1/2 cups
Preparation Time: 5 minutes
Extra Virgin Coconut Oil - I usually try to find the organic and make sure that I DO NOT use some form of coconut oil that is of the hydrogenated variety. If it is Extra Virgin and organic it will not be hydrogenated.
Olive Oil - Again I buy the extra virgin variety.
Comments: If you use this mayo in Chicken Salad, and other recipe's you will find that it is a great mayo. You can also use this to make a great many other salad dressings like Thousand Island Dressing, Ranch Dressing, etc. Recipe's to follow soon.
Be Blessed and have a great day.
I know what the oil industry has said about Coconut oil and it's health problems but recent research has shown that Coconut has many health benefits. I will be writing a blog about that soon on my other blogsite. Sharpshooter77.wordpress.com Here is a Gluten Free low GI mayo that will certainly help add coconut oil into your diet.
Gluten Free Mayo using Coconut Oil and Olive Oil
Servings: 1 1/2 cups
Preparation Time: 5 minutes
- 1 whole egg
- 2 egg yolks
- 1 tablespoon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/2 cup extra virgin coconut oil (melted if solid)
- 1/2 cup extra virgin olive oil
Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.
I usually keep the blender/processor running on low speed. I mix my two oils together and start adding them a few drops at a time. Once you get started you can increase pouring until you slowly add to the mixture in a slow moving stream. Take your time and don't hurry this process. The mayonnaise will turn out better if you are patient.
Continue blending/processing until all the oil is used up. Make sure the oil is fully mixed before you stop the processing.
Discussion of the Ingredients:
Eggs - I use free-range eggs. Usually from our local farmer's market.
Mustard - You may want to adjust the mustard down if you are making something like Thousand Island Dressing.
Sea Salt - I am still trying to cut down on the salt used but mayo is not the same without it.
Pepper - If you do not have white pepper feel free to use the black pepper.
Extra Virgin Coconut Oil - I usually try to find the organic and make sure that I DO NOT use some form of coconut oil that is of the hydrogenated variety. If it is Extra Virgin and organic it will not be hydrogenated.
Olive Oil - Again I buy the extra virgin variety.
Comments: If you use this mayo in Chicken Salad, and other recipe's you will find that it is a great mayo. You can also use this to make a great many other salad dressings like Thousand Island Dressing, Ranch Dressing, etc. Recipe's to follow soon.
Be Blessed and have a great day.
Sunday, August 15, 2010
Squash Casserole - GF/Low GI
This recipe is one of our all time favorites and it is so easy. I have used this recipe so many different ways. In the past I have sliced potatoes & ground beef into this recipe but no longer do it because of the high GI of potatoes.
Recipe Ingredients:
3-4 squash sliced thin
1 vidalia onion - sliced thin
1/2 stick of GF butter
salt and pepper to taste
Optional:
bell pepper thinly chopped (about 2 TBLS)
carrots shredded - (1 TBLS)
almost any vegetable for color
Directions:
Layer squash then onions then a few pats of butter in a casserole dish. Continue doing this until vegetables are used. Cover with a lid or foil and cook on 350 degrees for 30 minutes. (If you want to do this in a microwave follow the same procedure but cook for 15 minutes or until squash are tender - I try to stay away from microwave cooking)
Discussion of Ingredients:
Squash: Most often I use frozen squash from my organic garden. I love being able to go to the freezer and pull out a quart package of squash and cook this recipe. Tastes just like I picked it from the garden and cooked it.
Vidalia Onion: I love cooking with these onions. They are so good and especially in this recipe. You can only get these onions for certain months during the summer. They say we can get it through December but I have never been able to find it that late in the season. I look forward to getting fresh Vidalia's every year. This year I froze about 8 quarts of vidalia's to use this winter. I prefer fresh but this works too. If you choose to freeze onions you will want to double bag them as their aroma will permeate your freezer.
Butter: If you have Celiac or you are gluten intolerant you will want to buy GF butter.
Salt/Pepper: I am trying to cut back on the salt so I increase the Pepper to compensate.
That's it. So simple and easy. Hope you enjoy.
Sharpshooter77
Recipe Ingredients:
3-4 squash sliced thin
1 vidalia onion - sliced thin
1/2 stick of GF butter
salt and pepper to taste
Optional:
bell pepper thinly chopped (about 2 TBLS)
carrots shredded - (1 TBLS)
almost any vegetable for color
Directions:
Layer squash then onions then a few pats of butter in a casserole dish. Continue doing this until vegetables are used. Cover with a lid or foil and cook on 350 degrees for 30 minutes. (If you want to do this in a microwave follow the same procedure but cook for 15 minutes or until squash are tender - I try to stay away from microwave cooking)
Discussion of Ingredients:
Squash: Most often I use frozen squash from my organic garden. I love being able to go to the freezer and pull out a quart package of squash and cook this recipe. Tastes just like I picked it from the garden and cooked it.
Vidalia Onion: I love cooking with these onions. They are so good and especially in this recipe. You can only get these onions for certain months during the summer. They say we can get it through December but I have never been able to find it that late in the season. I look forward to getting fresh Vidalia's every year. This year I froze about 8 quarts of vidalia's to use this winter. I prefer fresh but this works too. If you choose to freeze onions you will want to double bag them as their aroma will permeate your freezer.
Butter: If you have Celiac or you are gluten intolerant you will want to buy GF butter.
Salt/Pepper: I am trying to cut back on the salt so I increase the Pepper to compensate.
That's it. So simple and easy. Hope you enjoy.
Sharpshooter77
Gluten Free/Low Glycemic Fried Chicken
This recipe is very easy although it sounds a little complicated. It really isn't and believe me the chicken will be as delicious as any fried chicken around. Also, it will be gluten free and low G.I. I have listed our whole menu here. Some of the items would fall into the high GI category which I usually refrain from eating. They can easily be substituted for vegetables.
Menu:
Fried Chicken
Boiled Potatoes (These are not low GI but I make them as my family loves them) I usually eat baked sweet potato, if anything.
Boiled Corn (Again not low GI but if you can find the maize variety it has a lower GI) I do not usually eat this.
Butter peas (Low GI/Gluten Free)
Fried Chicken - Gluten Free/Low GI
Ingredients:
1 package boned chicken breasts or strips - enough to feed your family.
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic power
1 egg
1/2 cup coconut powder (or coconut flour)
Optional:
1/2 cup finely ground pecans/almonds
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
Use a coffee grinder to grind any of the spices, pecans/almonds or coconut powder that aren't already ground.
Mix the spices and the ground pecans/almonds (if you choose to use) in a shallow bowl.
Whisk the egg in another shallow bowl and set aside.
In yet a 3rd shallow bowl place the coconut powder/flour.
Pound the chicken breasts with a mallet or saucer until they are an even thickness, about 1/4 inch. I usually put plastic wrap over the chicken before I use the mallet to keep it from spattering. I also use a cutting board to pound them on for easy clean-up. If I use chicken breasts I usually go ahead and cut them into strips. Today I used the strips.
Family Comments:
Since I used the almond meal the texture was a little more grainy than when using flour. Overall, everyone liked it very much. Really, what is not to like? My son likes the old fashioned southern fried chicken better. My grandson loved the chicken. It was his favorite. I have not done so yet but I am working on a baked variety of this to cut down on the fat content. I did remove the chicken from the oil and place on paper towels to absorb the excess. It was not greasy at all. Hope you enjoy this.
Be Blessed and have a great and joyful day.
Sharpshooter77
Menu:
Fried Chicken
Boiled Potatoes (These are not low GI but I make them as my family loves them) I usually eat baked sweet potato, if anything.
Boiled Corn (Again not low GI but if you can find the maize variety it has a lower GI) I do not usually eat this.
Butter peas (Low GI/Gluten Free)
Fried Chicken - Gluten Free/Low GI
Ingredients:
1 package boned chicken breasts or strips - enough to feed your family.
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic power
1 egg
1/2 cup coconut powder (or coconut flour)
Optional:
1/2 cup finely ground pecans/almonds
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
Use a coffee grinder to grind any of the spices, pecans/almonds or coconut powder that aren't already ground.
Mix the spices and the ground pecans/almonds (if you choose to use) in a shallow bowl.
Whisk the egg in another shallow bowl and set aside.
In yet a 3rd shallow bowl place the coconut powder/flour.
Pound the chicken breasts with a mallet or saucer until they are an even thickness, about 1/4 inch. I usually put plastic wrap over the chicken before I use the mallet to keep it from spattering. I also use a cutting board to pound them on for easy clean-up. If I use chicken breasts I usually go ahead and cut them into strips. Today I used the strips.
Warm the oil over medium high heat in a non-stick pan while you batter the chicken. I use a deep boiler type that I have had for years. It is great for cooking anything in. Doesn't look the greatest but I use it every week.
First coat the chicken in the egg. Next dredge the chicken breast with the coconut flour. Lastly dredge the chicken in the pecan/almond and spice mixture until well coated. When the oil is warm drop in the chicken. One word of caution. If you opt to use the pecan in your mixture you should be careful to avoid burning the pecan coating by keeping the temperature low. If you do not opt to use the pecans then you may cook on medium temperature. Make sure to cook until the chicken is thoroughly done. It only takes a few minutes. Since I used the almonds today I cooked on Medium heat.
Discussion of Ingredients:
Salt - I am trying to cut down on the salt my family uses but I am encountering lots of resistance. I am trying to ween them off a little at a time. I can tell you though that this is some of the biggest complaints that I am getting.
Seasonings: I used powdered seasonings today. I also used the optional seasonings in my recipe except the thyme and rosemary. I did grind the sage and parsley. On Saturday I put my seasonings and almonds together and ground everything and put them in a recycled peanut butter jar. A sandwich bag works just as well. Makes it easier for me on Sunday's.
Coconut Powder: I bought my coconut Powder at one of the Indian Grocers in our town. They do not carry the coconut flour but do carry coconut powder. I paid $3.99 for 28 ounces. The brand was a store brand - India Grocers imported and distributed by them. It is a product of India. You can also purchase this online. I suggest you use the coconut flour if available as it is more finely ground than the powder. If you want to substitute this just use rice flour or one of the gluten free flour mixes or blanched almond flour which has a lower GI than the others . It also adds a good deal of fiber to your recipe which is always helpful. I will be doing a blog on this flour and others in the future so look for it.
Pecans/Almonds: I used Almonds with the skins on them. I just put them into the coffee grinder. I prefer the pecans for this recipe but I had Almonds on hand. It actually turns into almond meal. If you use the pecans do not over process because you could end up with pecan butter.
Note: If this is one of your family's favorite recipe's you can easily triple the spices and store them for later use so that you don't have to go through mixing the spice ingredients each time. Do not mix in the pecans or almonds until you are ready to use unless you store the package in the freezer. I do not mix them in until I get ready to use.
First coat the chicken in the egg. Next dredge the chicken breast with the coconut flour. Lastly dredge the chicken in the pecan/almond and spice mixture until well coated. When the oil is warm drop in the chicken. One word of caution. If you opt to use the pecan in your mixture you should be careful to avoid burning the pecan coating by keeping the temperature low. If you do not opt to use the pecans then you may cook on medium temperature. Make sure to cook until the chicken is thoroughly done. It only takes a few minutes. Since I used the almonds today I cooked on Medium heat.
Discussion of Ingredients:
Salt - I am trying to cut down on the salt my family uses but I am encountering lots of resistance. I am trying to ween them off a little at a time. I can tell you though that this is some of the biggest complaints that I am getting.
Seasonings: I used powdered seasonings today. I also used the optional seasonings in my recipe except the thyme and rosemary. I did grind the sage and parsley. On Saturday I put my seasonings and almonds together and ground everything and put them in a recycled peanut butter jar. A sandwich bag works just as well. Makes it easier for me on Sunday's.
Coconut Powder: I bought my coconut Powder at one of the Indian Grocers in our town. They do not carry the coconut flour but do carry coconut powder. I paid $3.99 for 28 ounces. The brand was a store brand - India Grocers imported and distributed by them. It is a product of India. You can also purchase this online. I suggest you use the coconut flour if available as it is more finely ground than the powder. If you want to substitute this just use rice flour or one of the gluten free flour mixes or blanched almond flour which has a lower GI than the others . It also adds a good deal of fiber to your recipe which is always helpful. I will be doing a blog on this flour and others in the future so look for it.
Pecans/Almonds: I used Almonds with the skins on them. I just put them into the coffee grinder. I prefer the pecans for this recipe but I had Almonds on hand. It actually turns into almond meal. If you use the pecans do not over process because you could end up with pecan butter.
Note: If this is one of your family's favorite recipe's you can easily triple the spices and store them for later use so that you don't have to go through mixing the spice ingredients each time. Do not mix in the pecans or almonds until you are ready to use unless you store the package in the freezer. I do not mix them in until I get ready to use.
Since I used the almond meal the texture was a little more grainy than when using flour. Overall, everyone liked it very much. Really, what is not to like? My son likes the old fashioned southern fried chicken better. My grandson loved the chicken. It was his favorite. I have not done so yet but I am working on a baked variety of this to cut down on the fat content. I did remove the chicken from the oil and place on paper towels to absorb the excess. It was not greasy at all. Hope you enjoy this.
Be Blessed and have a great and joyful day.
Sharpshooter77
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