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Fresh Low-carb Tomato Sauce
Ten medium garden tomatoes (approximately 2-quarts)
One medium onion, chopped
Two to four cloves garlic, chopped
1-1/2 teaspoons basil
1/2 teaspoon oregano
1-2 teaspoons salt
Olive Oil
Process whole tomatoes one or two at a time in boiling
water for about one minute. Remove with slotted spoon and place in cool
water for another minute. Remove skins and cores and place in a large pot.
Add salt and bring to a boil.
Boil gently for five minutes. At the end of the
boiling period there will be quite a bit of liquid. Remove 3-cups of liquid
for use as tomato juice. In a separate 3-quart sauce pan add enough olive
oil to cover the bottom of the pan and saute onions until translucent.
Add garlic and saute for another minute. Add tomatoes
and simmer uncovered for 45 minutes or until the sauce has thickened. Add
the basil and oregano and simmer another 15 minutes or until the sauce
has reached the desired consistency.
Recipe makes four-cups sauce; three-cups juice
Carb Count: Entire
recipe: Approximately 72 grams, 18 grams per cup of sauce.
Approximately 5 grams per cup of juice.
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White Gravy
(makes 12 servings)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
12 ounces evaporated skimmed milk
10 1/2 ounces low-salt chicken broth
Combine first 3 ingredients in a medium saucepan.
Gradually add water, milk, and broth, stirring with a wire whisk until
blended. Bring to a boil; reduce heat, and simmer 3 minutes or until thickened,
stirring constantly with whisk.
(serving size: 1/4 cup)
calories: 35 Cholesterol:
1mg Sodium: 126mg Carbohydrates:
5g
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Parmesan Cheese Sauce
8 ounces Cream Cheese
1/2 cup butter
1/2 cup cream
1/2 cup Parmesan Cheese
Melt butter, then add cream and cream cheese.
Warm over low heat stirring constantly.
Add Parmesan Cheese.
Serve over chicken, turkey or pork chops
0 carbs
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