Diabetic Beef Recipes

These diabetic beef recipes are some of my favourite. To tell you the truth I love meat, meat and more meat and all these meal are a meal lover paradise.  So give then a try and leave a comment below and tell me how you like them.

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Orange Beef and Broccoli 

Meat Loaf

Classic Beef Stew

Beef Chili 

Diabetic Beef Recipes #1

Ingredients

1 tbsp plus 1 tsp olive oil

1 large onion, coarsely chopped

1 green bell pepper, diced

1 serrano chilies, stemmed, halved, seeded, and chopped

3 garlic cloves, thinly sliced

1 1/2 teaspoon ground cumin

1 teaspoon ancho chile powder

3/4 teaspoon dried oregano, crumbled

1/2 teaspoon cinnamon

1/3 cup bulgur wheat

1 lb 90-percent lean ground sirloin

1 can (15 oz) plum tomatoes in puree

1 can (15 oz) black beans, rinsed and drained

1 teaspoon coarse salt

lime wedges (optional)

Directions

1. In a 5 quart pot, heat the oil on medium. Add the onion, bell pepper, serranos, and garlic; cook, stirring occasionally, until the onion is golden brown and the peppers are tender, about 10 minutes.

2. Add the spices and cook, stirring, for 1 minute to lightly toast them. Stir in the bulgur. Add the beef and cook, breaking it up with a spoon, until it's no longer pink, about 3 minutes.

3. Stir in the tomatoes and their puree, the beans, 1/2 cup water, and salt; bring to a simmer. Cover and cook until the flavors are blended and the meat and bulgur are tender, about 30 minutes. Serve with lime wedges if desired.

Nutritional Facts per serving

CALORIES    302.9 CAL

FAT 8.1 G

SATURATED FAT 1.7 G

CHOLESTEROL 27.6 MG

SODIUM 1194.1 MG

CARBOHYDRATES 34.7 G

TOTAL SUGARS 6 G

DIETARY FIBER 10 G

PROTEIN 25.5 k

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Source: Men's Health 

 


Linguine Bolognese 

Diabetic Beef Recipes #2

SERVES: 4

Ingredients

6 oz whole wheat linguine

8 oz extralean ground beef

1 med onion, chopped

1/4 C chopped carrot

2 cloves garlic, minced

1 tsp dried oregano

1 med zucchini, chopped

1 can (14.5 oz) no-salt-added diced tomatoes

1/2 C unsalted tomato paste

1/4 C water

1/4 tsp salt

3 tbsp shredded part-skim mozzarella

Directions

1. Prepare pasta per package directions.

2. Heat large nonstick frying pan over medium-high heat. Add beef and cook, breaking meat into smaller pieces, until no longer pink, 3 to 4 minutes. Stir in onion, carrot, garlic, and oregano. Cook, stirring occasionally, until vegetables start to soften, about 2 minutes. Add zucchini and cook until starting to soften, about 2 minutes. Stir in tomatoes (with juice), tomato paste, and water. Bring to a boil, reduce heat to medium, and simmer until slightly thickened, 12 to 15 minutes. Remove from heat and stir in salt.

3. Serve sauce over drained pasta, and sprinkle with cheese

Nutritional Facts per serving

CALORIES    308.8 CAL

FAT 4.6 G

SATURATED FAT 1.8 G

CHOLESTEROL 32.9 MG

SODIUM 265.1 MG

CARBOHYDRATES 49.2 G

TOTAL SUGARS 11.4 G

DIETARY FIBER 8.9 G

PROTEIN 22 G

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Source: Men's Health



Beef and Vegetable Stew with Garlicky Grits 

Diabetic Beef Recipes #3

Ingredients

STEW

1 tablespoon olive oil

12 ounces top round beef, cut into 1" cubes

8 shallots, minced

1 onion, cut into wedges

2 cloves garlic, minced

1/2 cup red wine or beef broth

2 cups baby carrots

1 potato, cut into 1" chunks

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

3 cups low-sodium beef broth

1/2 teaspoon salt

GRITS

5 cloves garlic, minced

1/3 cup quick corn grits

2 tablespoons olive oil

1/4 teaspoon salt

Directions

1. TO MAKE THE STEW

2. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Cook the beef, turning often, for 5 minutes, or until browned. Remove to a bowl.

3. Reduce the heat to medium and add the shallots, onion, and garlic to the same pot. Cook, stirring occasionally, for 5 minutes, or until browned.

4. Add the wine or broth and cook for 2 minutes, stirring to release the browned bits. Add the beef, carrots, potato, basil, oregano, broth, salt, and 2 cups of water. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes, or until the potato and carrots are tender.

5. TO MAKE THE GRITS

6. Heat a nonstick saucepan coated with cooking spray over medium heat. Cook the garlic, stirring constantly, for 2 minutes, or until lightly browned. Add 2 cups of water to the saucepan and bring to a boil. Whisk in the grits, olive oil, and salt. Reduce the heat to low, and cook, whisking frequently, for 5 minutes, or until the water is absorbed and the grits are tender.

7. Divide the grits among 4 large bowls or soup plates. Top with the stew.


Nutritional Facts per serving

CALORIES    426.7 CAL

FAT 15.6 G

SATURATED FAT 3.2 G

CHOLESTEROL 55.3 MG

SODIUM 574.7 MG

CARBOHYDRATES 39.1 G

TOTAL SUGARS 8 G

DIETARY FIBER 3.4 G

PROTEIN 28.2 G

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Source: 2-Week Turnaround Diet Cookbook



Orange Beef and Broccoli 

Diabetic Beef Recipes #4

Ingredients

Ingredients

1/4 cup chicken broth

3 tablespoons dry sherry or chicken broth

1/2 cup orange juice

2 tablespoons soy sauce

1 tablespoon grated fresh ginger

2 teaspoons cornstarch

1 teaspoon toasted sesame oil

1/2 teaspoon crushed red-pepper flakes

3/4 pound beef sirloin, trimmed of all visible fat and cut into 1/4"-thick strips

2 teaspoons vegetable oil

1 large bunch broccoli, cut into florets

1 bunch scallions, cut into 1/4"-thick diagonal slices

3 cloves garlic, minced

2 cups cooked basmati rice

Directions

1. In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil, and red-pepper flakes. Add the beef, tossing to coat. Let stand for 10 minutes.

2. Heat 1 teaspoon of the vegetable oil in a large skillet over medium-high heat. Add the beef to the skillet; reserve the marinade. Cook the beef, stirring, for 3 minutes, or until browned. Remove to a plate.

3. Add the remaining 1 teaspoon vegetable oil to the skillet. Add the broccoli, scallions, and garlic; cook, stirring, for 2 minutes. Add 2 tablespoons water. Cover and cook for 2 minutes, or until the broccoli is tender-crisp. Add the reserved marinade and cook, stirring, for 3 minutes, or until the mixture boils and thickens slightly. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through. Serve over the rice.

Nutritional Facts per serving

CALORIES    340.9 CAL

FAT 9.7 G

SATURATED FAT 2.5 G

CHOLESTEROL 56.1 MG

SODIUM 590.4 MG

CARBOHYDRATES 36 G

TOTAL SUGARS 3.4 G

DIETARY FIBER 5.3 G

PROTEIN 27.3

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Source: Meals That Heal

Meat Loaf

Diabetic Beef Recipes #5

Ingredients


-  1 cup quick cooking oats

-  1/2 cup fat-free milk

-  2 egg whites or 1/4 cup no-cholesterol real egg product

-  1/4 cup catsup or chili sauce

-  1/2 cup chopped onion

-  1/4 cup chopped green bell pepper

-  1 clove garlic, minced

-  1 teaspoon Italian seasoning

-  1-1/2 pounds ground beef eye of round, or 95% lean ground beef

-  3/4 teaspoon salt

-  1/2 teaspoon pepper


Directions


Mix oats, milk, egg whites, catsup, onion, bell

pepper, garlic, and herbs in medium bowl.

Mix in beef, salt and pepper until blended.


Pat mixture into ungreased loaf pan, 9x5 inches, or shape into

a loaf in baking pan. Bake at 350 degrees until juices run clear

and met thermometer registers 170 degrees, about 1 hour.

Let stand in pan 5 minutes; remove to serving plate.ou feel hungry faster so instead

Nutritional Information (Per Serving)

Calories: 241

Protein: 31.2 g

Sodium: 489 mg

Cholesterol: 64.3 mg

Fat: 5.5 g

Carbohydrates: 15.3 g

Exchanges: 1 Bread, 3 Meat

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Source: 1,001 Delicious Recipes for People with Diabetes

Classic Beef Stew

Prep Time: 25 minutes; Cook Time: 2 hours, 45 minutes. This recipe could be cooked in a crock-pot on low heat for 8 hours. Put it on before leaving for work and you'll have it ready to eat when you get home.

Ingredients

1 tablespoon oil

2 pounds Laura's Lean Eye of Round Roast cut into 2-inch cubes

2 cups sliced onions

4 cloves garlic, chopped

1 green bell pepper, sliced

4 large celery stalks, cut into 2-inch pieces

8 medium carrots

4 large baking potatoes (about 2 pounds) cut into eighths

1 28-ounce can whole tomatoes

1 15-ounce can tomato sauce

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce

1 cup fat-free beef stock (double strength)

1 tablespoon dried basil

salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Heat oil in skillet. On medium-high heat, sear meat cubes in skillet until browned on all sides.

In a separate bowl, combine canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly. Pour mixture over meat and vegetables in roasting pan.

Cover and bake for 45 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.

Nutritional Information (Per Serving)

Calories:     260

Protein: 31.9 g

Sodium: 547 mg

Cholesterol: 51 mg

Fat: 4.5 g

Saturated Fat: 1.6 g

Dietary Fiber: 8.8 g

Carbohydrates: 26.5 g

Exchanges: 1 starch; 2 vegetable; 4 very lean meat

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Source: Laura's Lean Beef

More beef Recipes visit Diabetic Gourmet  


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