Peppered Ribeye Steaks W Grilled Sweet Peppers – 9g Carbs, 2g Fiber

From: Diabetic Living Diet Online
Servings: 8
Contains Red Meat
Diabetes-Friendly
Prep Time: 20 min
Cook Time: 11 min
Rest Time: 1 h
Total Time: 31 min

4 beef ribeye steak, cut 1 inch thick
1 Tbsp paprika
1 Tbsp garlic powder
2 tsp thyme, dried
2 tsp oregano, dried
1 1/2 tsp lemon-pepper seasoning
1 tsp salt
1/2 tsp black ground pepper
1/2 tsp cayenne pepper
4 medium bell peppers, green or red, yellow and/or orange, seeded
and quartered
4 tsp olive oil
2 Tbsp basil, fresh
2 Tbsp balsamic vinegar
1 Tbsp olive oil

–>Peppered Ribeye Steaks:
1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine
paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt,
black pepper, and cayenne pepper. sprinkle paprika mixture evenly over
meat; rub in with your fingers. Cover steaks and chill for 1 hour.

2. Place steaks on the rack of an uncovered grill directly over medium
coals. Grill until desired doneness, turning once. (Allow 11 to
15 minutes for medium-rare doneness [145 degrees F] or 14 to 18 minutes
for medium doneness [160 degrees F].) Cut steaks into serving-size
pieces. Serve with Grilled Peppers.

–>Grilled Peppers
Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush
peppers with 4 teaspoons olive oil. Place pepper quarters on grill
rack directly over medium coals. Grill for 12 to 15 minutes or until
peppers are crisp-tender and lightly browned, turning once. Remove
peppers from grill; cool slightly. Cut peppers into wide strips.
Place peppers in bowl. Add 2 tablespoons snipped fresh basil and
2 tablespoons balsamic vinegar; toss well. Serve immediately or
cool to room temperature.

Servings: 8
Nutrition per Serving:
291 Calories, 13g Total Fat, 4g Saturated Fat, 67mg Cholesterol,
573mg Sodium, 9g Carbs, 2g Dietary Fiber, 32g Protein

Exchanges: 1 1/2 Vegetables, 4 Lean Meats, 1/2 Fat9g Carbs, 2g Dietary
Fiber
Carb Choices: 1/2

1 lb ground beef
1 c salsa (mild, medium, or hot)
1 c shredded Mexican-style cheese

Directions:

In a large skillet, crumble and brown the ground beef, and drain off the fat. Stir in the salsa and cheese and heat until the cheese is melted.

Makes 4 Servings.

Nutrients Per Serving:
4 grams Carbohydrates
3 grams Usable Carbohydrates
27 Grams Protein
1 gram Fiber

3/4 lb lean ground beef (85% lean)
1 can (14.5 oz) Swanson Vegetable Broth
1 tbsp Worcestershire sauce
1/2 tsp dried oregano leaves, crushed
1/2 tsp garlic powder
1 can (about 8 oz) stewed tomatoes
1 1/2 c dry medium tube-shaped or corkscrew macaroni

Directions:

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add broth, Worcestershire, oregano, garlic powder and tomatoes. Heat to a boil. Stir in macaroni. Reduce heat to low. Cover and cook 10 minutes, stirring often. Uncover and cook 5 minutes more or until macaroni is done and most of liquid is absorbed. If desired, garnish with parmesan cheese.

Makes 4 Servings.

Dietary Exchanges: 2 Starch, 2 Lean Meat, 1/2 Fat

Pyramid Servings: 1 1/2 Starch, 1 Vegetable, 1 Meat

Nutrients Per Serving:
287 Calories
101 Calories from Fat
11 g Fat
4 g Saturated Fat
53 mg Cholesterol
654 mg Sodium
27 g Carbohydrate
1 g Dietary Fiber
4 g Sugars
20 g Protein

1 lb steak, sirloin or tenderloin
2 tbsp flour, all purpose
2 oz sour cream.
2 oz cottage cheese, creamed
1/2 c water
2 tbsp margarine
2 tsp beef bouillon granules
1 1/2 c mushrooms, fresh sliced
1/4 tsp salt   1/4 tsp.
1 tsp garlic, minced
1 tsp black pepper
1/2 c hot noodles or rice

Directions:

Partly freeze beef. Thinly slice across grain into bite-size strips. Combine flour, pureed cottage cheese and 5 ounces of water. Stir in bouillon, sour cream, 1/2 cup water, salt and pepper. Set aside. In a large skillet, stir half of meat in margarine on high heat until done. Remove. Add rest of meat, mushrooms, onions and garlic. Cook and stir till meat is done and onions are tender. Return all meat to skillet. Add sour cream-cottage cheese mixture. Cook and stir over medium heat until bubbly. Cook on reduced heat with stirring for 5 minutes more. Serve over rice or noodles.

Dietary Exchanges: 1 1/2 diabetic servings would consist of 1 Meat and 1/2 of a mixed serving of Dairy and Vegetable. A half cup of rice would add a third serving, this one of Grain.

1 3 1/2-lb frying chicken or 2 boneless skinless breasts and 2 hindquarters
1 tsp non-aromatic olive oil, divided
1 large sweet onion, cut in 1″ dice
3 ribs celery cut in 1/4″ slices
3-oz Canadian bacon cut the same size as the celery
1 red bell pepper cut the same
2 c canned, crushed tomatoes
1 c low sodium chicken stock
1 tbsp Worcestershire sauce1
1/4 tsp cayenne pepper
1 c frozen corn kernels
1 c frozen baby lima beans
1 tbsp arrowroot mixed with 2 tbsp stock or water (slurry)
1/4 c chopped fresh parsley
1/4 c chopped fresh basil

Directions:

If you are using a whole chicken, cut off the legs with the thighs and the breasts. Use the carcass and wings for stock. Remove the skin from all the pieces. Separate the legs from the thighs and bone the thigh, leaving the bone in the leg. Remove the skin and bone from the breast pieces. Bones, fat and skin will all help to make a flavorful stock. Cut the meat into 1½ ” chunks. Heat ½ teaspoon of the oil in a 10½ ” chef’s pan on medium high. Sauté the onion 3 minutes or until it starts to turn translucent. Add the celery, Canadian bacon, and red bell pepper and cook 3 more minutes. Remove to a plate and without washing the pan, add the remaining ½ teaspoon oil and heat. When the pan is nice and hot, toss in the thigh meat and legs to brown 2 minutes. Add the breast meat and brown 1 to 2 minutes more. Pour in the tomatoes, stock, and Worcestershire sauce. Add the cooked vegetables and cayenne. Bring to a boil, reduce the heat, cover and simmer 35 minutes or until the chicken is tender. Add the lima beans and corn and cook 12 minutes more or until the beans are tender. Stir in the slurry and heat to thicken. Add the parsley and basil and you are ready to serve.

Makes 6 Servings.

Nutrients Per Serving:
260 Calories
6 g Fat
2 g Saturated Fat
7% Calories from Saturated Fat
21 g Carbohydrates
3 g Fiber
362 mg Sodium