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    Diabetic Cookbook: Mega Bundle
    Diabetic Cookbook: Mega Bundle
    Diabetic Cookbook: Mega Bundle
    Ebook329 pages1 hour

    Diabetic Cookbook: Mega Bundle

    By Selena Lancaster and Stella Layne

    ()

    Read preview

    About this ebook

    MEGA BUNDLE – 3 manuscripts in 1 – A total of 200+ Unique Diabetic-Friendly Breakfast, Lunch and Dinner Stove Stop, Slow Cooker and Pressure Cooker Recipes


    In Type 2 Diabetes Cookbook – QUICK and EASY, you will find:

     

    60 Diabetic-Friendly Low Carb, Low Sugar, Low Fat, High Protein Chicken, Beef, Pork, Lamb and Vegetarian Recipes that are done in 45 minutes or less.

    Examples include Grilled Lemongrass Beef, One-pan Mexican Beef, Spicy Citrus Chicken Stir Fry, Caprese Chicken, Turkey Satay, Pinto Bean Turkey Enchilada, Chicken Basque with Zucchini Noodle, Hawaiian Tuna Poke, Curry Pepper and Fish, Italian Tilapia Alfredo, Vietnamese Pork and Shrimps Spring Rolls, Dijon Herbs Lamb Chops, Scallops in Tropical Sauce, Shrimp Ceviche and Spiced Tofu Scramble.


    In Type 2 Diabetes Cookbook – BREAKFAST and SMOOTHIES, you will find:

    50 Diabetic-Friendly Low Carb, Low Sugar, Low Fat, High Protein Frittata, Breakfast Casserole, Pancakes, Oats and Smoothie Recipes.

    Examples include Salsa Turkey Veggie Cups, Mediterranean Zucchini and Spinach Frittata, Bacon, egg and oats Casserole, Cheesy Ham and Spinach Waffle, Gingerbread Pancakes, Double Chocolate Pancakes, Almond Joy Shake, Green Tea Latte Shake, Apple Cottage Cheese Smoothie, Carrot Cake Smoothie and Snickerdoodle Overnight Oats


    In Type 2 Diabetes Cookbook – SLOW COOKER and PRESSURE COOKER, you will find:

    90+ Diabetic-Friendly Low Carb, Low-sugar, Low-Fat, High Protein Chicken, Beef, Pork and Vegetarian Slow Cooker and Pressure Cooker Recipes.

    Examples for slow cooker recipes include Beef and Eggplant Casserole, Chinese Daikon Beef Stew, Shredded Beef Portobello Open Sandwich, Chicken Fajita Soup, Creamy Mexican Chicken, Jambalaya Chicken and Shrimps, Crunchy German Schnitzel Chops, Pork Carnitas and Zucchini Lasagna.

    Examples for pressure cooker recipes include Indian Chicken Tikka Masala, Creamy Buffalo Chicken Soup, Thai Green Curry with Chicken, Beef and Chorizo Chilli, Creamy Cheeseburger Soup, Beef Tenderloin with Madeira Sauce, Spicy and Sour Pork Vindaloo, Creamy Dijon Pork Tenderloin, Colorado Chilli Verde with Pork, Lemon Wine Steamed Clams, Mussels with Beer and Chorizo Sauce

    All recipes in this book are diabetic-friendly with under 30g carbs, 10g sugar and 10g fat per serving. All recipes in this book are completed with details regarding cooking time, ingredients, direction, serving information and full nutritional content, so you will have all the necessary knowledge to follow the plans.

    Pick up this book to enjoy these delicious and easy recipes today!

    LanguageEnglish
    PublisherSelena Lancaster
    Release dateJan 1, 2018
    ISBN9781386894469
    Diabetic Cookbook: Mega Bundle

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      Book preview

      Diabetic Cookbook - Selena Lancaster

      GRILLED LEMONGRASS BEEF

      6 ounces lean flank steak, thinly sliced

      2 tablespoons cup chopped lemongrass

      1 clove garlic, minced

      1/2 serrano pepper, seeded and chopped

      1 teaspoon stevia

      1/4 teaspoon fish sauce

      Preheat the broiler.

      Blend lemongrass, garlic, pepper, stevia and fish sauce. Coat the steak in half the sauce and thread onto skewers. Broil for 12-15 minutes, turning occasionally.

      While the meat is broiling, heat the remaining sauce in a sauce pan and thin with water if necessary. Pour the sauce on the skewer and serve.

      << BACK TO CONTENT >>

      MUSTARD BEEF LETTUCE WRAP

      6 ounces lean top round steak, finely cubed

      6 Romaine lettuce leaves

      1 medium carrot, peeled

      1 large cucumber, peeled

      3 tablespoons Dijonnaise

      Fat-free cooking spray

      Brown the steak over medium heat.

      Slice the carrot and cucumber lengthwise to form strips

      Evenly divide beef, carrot and cucumber on each lettuce leave. Spread the Dijonnaise on top then roll up.

      << BACK TO CONTENT >>

      BEEF AND VEGGIES STIR FRY

      1/2 pound lean flank steak, cut into strips

      2 tablespoons fat-free beef broth

      1 cup broccoli florets

      1/2 cup sliced bell peppers

      1/2 cup sliced carrot

      1 green onion, chopped

      1 clove garlic, minced

      1 tablespoon low sodium soy sauce

      1/2 tablespoon grated ginger

      1/2 teaspoon stevia

      In a small bowl, mix beef with soy sauce, stevia and ginger. Set aside to marinate for 10 minutes.

      Spray a large skillet. Sauté the onion until fragrant. Then add all the vegetables. Cook for 4-5 minutes until vegetables are tender. Remove from the skillet.

      Add the beef. Reserve the marinade. Cook until the beef is brown. Then return the vegetables, broth and marinade. Stir and cook for 2 minutes.

      << BACK TO CONTENT >>

      QUICK TACO AND BEANS SOUP

      1/2 pound 95% lean ground beef

      1 package of taco seasoning

      1 ounce fat-free ranch dressing

      1 10.5-ounce can kidney beans, undrained

      1 10.5-ounce can pinto beans, undrained

      1 10.5-ounce can black beans, undrained

      1 cup crushed tomatoes

      In a non-stick pan, sauté the beef until brown over medium heat. Drain the excess oil.

      Place all ingredients in a stock pot. Bring the soup to a boil then reduce to low heat and simmer for 10 minutes.

      Serve the soup with the fat-free ranch dressing on top.

      << BACK TO CONTENT >>

      ONE-PAN MEXICAN BEEF

      1/2 pound lean flank steak, cut into strips

      1/2 cup sliced onion

      1/2 cup sliced mushroom

      1/2 cup sliced red bell pepper

      6 tablespoons fat-free low sodium chicken broth

      1/4 cup no-sugar-added salsa

      1 clove garlic, minced

      1 teaspoon chili powder

      1/2 teaspoon paprika

      1/4 teaspoon salt

      Nonstick Cooking Spray

      In a medium bowl, season the beef with chili powder, salt and paprika.

      Spray a large skillet, cook the beef for 3 minutes. Set aside.

      Sauté the garlic, onion and bell peppers until fragrant. Then add mushroom and cook for another 2 minutes.

      Add broth and salsa. Simmer until the liquid is reduced by half. Stir in beef and cook for 1 minute.

      << BACK TO CONTENT >>

      GREEK SPINACH CHICKEN SALAD

      1 can 12.5-ounce chicken breast, drained

      2 cups baby spinach leaves

      1 medium tomato, sliced

      1/2 cup chopped bell pepper

      1/2 cup fat-free Greek yogurt

      1/4 cup chopped cilantro

      2 tablespoons sliced almond

      1 teaspoon lemon juice

      1 teaspoon curry powder

      1/4 teaspoon salt

      1/8 teaspoon ground black pepper

      In a medium bowl, combine yogurt, lemon juice and seasoning

      In a large bowl, mix all ingredients except spinach.

      Serve with spinach.

      << BACK TO CONTENT >>

      RANCH CHICKEN SALAD

      1 can 12.5-ounce chicken breast, drained

      1/2 cup chopped bell peppers

      1/4 cup chopped green onion

      1 1/2 tablespoons fat-free mayonnaise

      1 tablespoon light ranch dressing

      1 tablespoon lemon juice

      1/4 teaspoon ground black pepper

      In a small bowl, combine mayonnaise, ranch dressing, lemon juice and pepper

      In a large bowl, toss all ingredients together and serve.

      << BACK TO CONTENT >>

      LENTIL TURKEY SAUSAGE

      12 ounce extra lean ground turkey

      1 cup chopped onion

      1/2 cup dry red lentils

      1/4 cup sliced black olives

      3 tablespoons liquid egg whites

      1/4 cup fat-free mozzarella cheese

      1/4 cup low-fat parmesan cheese

      6 tablespoons whole-wheat breadcrumbs

      2 tablespoons flax seed meal

      1/2 teaspoon salt

      1/4 teaspoon pepper

      Fat-free cooking spray

      In a small bowl, mix the flaxseed meal and egg white. Set aside.

      In a medium pot, add lentil and cover with water by 1-inch. Bring it to boil and cook for 15 minutes. Drain the lentils and mash well.

      In a large bowl, combine all ingredients.

      Divide the mixture into 12 portions and shape into patties.

      Spray a non-stick pan. Heat the patties for 3-5 minutes over low/medium heat until brown. Flip and heat for another 3-5 minutes.

      << BACK TO CONTENT >>

      HERB-ROASTED CHICKEN

      6 ounces boneless skinless chicken breast

      1 teaspoons olive oil

      1/4 teaspoon garlic powder

      1/4 teaspoon dried basil

      1/4 teaspoon dried rosemary

      1/4 teaspoon dried thyme

      1/8 teaspoon salt

      Preheat the broiler

      In a small bowl, combine oil, herbs and seasoning.

      Coat the chicken evenly. Broil for 12-15 minutes. Flip once.

      << BACK TO CONTENT >>

      SPICY CITRUS CHICKEN STIR FRY

      6 ounces boneless skinless chicken breast, sliced

      1 cloves garlic, minced

      1 teaspoon lime juice

      1/2 teaspoon sesame oil

      1/2 teaspoon hot sauce

      1/4 teaspoon low-sodium soy sauce

      1/8 teaspoon ground coriander

      1/8 teaspoon red pepper flakes

      Pinch of ground ginger

      In a small bowl, combine lime juice, hot sauce, soy sauce and all spices.

      Add sesame oil to a non-stick sauce pan and sauté garlic for 1 minutes. Add in shrimp and sauté until pink.

      Add the sauce. Stir to coat the shrimp evenly and heat until sauce is bubbly.

      << BACK TO CONTENT >>

      CHICKEN FAJITA

      1 pound boneless skinless chicken breast, sliced

      1 green bell pepper, cut into strips

      1 small onion, cut into strips

      2 cloves garlic, minced

      1 tablespoon lemon juice

      1 teaspoon ground coriander

      1 teaspoon dried oregano

      1/2 teaspoon ground ginger

      1/2 teaspoon cumin

      1/2 teaspoon paprika

      1/4 teaspoon salt

      1/4 teaspoon pepper

      Spray a non-stick sauce pan and sauté chicken with salt and pepper until cooked through. Then add onion, bell peppers and sauté until soft.

      Add lemon juice, all herbs and spices. Sauté for another 2 minutes. Serve immediately.

      << BACK TO CONTENT >>

      TRADITIONAL TURKEY SAUSAGE

      1 pound 93% lean ground turkey

      1 teaspoon fennel seed

      1 teaspoon ground black pepper

      1 teaspoon sage

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