Gout Recipes

gout recipes clean up Gout Recipes that include Salads, Dressings and other condiments.

When making your Gout diet work, you should include fresh vegetables whenever possible.

Foods that are high in Vitamin C such as red cabbage, bell peppers,mandarins, oranges, potatoes.

Note (do not take Vitamin C pills that are over a 1000mg per day as this can enhance your chance of an attack)

When possible include pineapple as it is high in bromelain ( friendly to the uric acid ) , parsley, kale, green leaf vegetables, tuna, salmon , legumes, seeds, nuts, cherries, strawberries, blueberries , bananas, celery, tomatoes ( small amounts ), etc.  But the most important thing is water.. lots of water per day, if possible up to 8 glasses, the more you drink the more your system will be flushed out.



These are important facts to consider for maintaining a healthy Gout diet.







Broccoli, Olives, & Egg Salad








Taco Salad:

4 chicken breast – boil, then shred with fork Olive Oil ,Cumin Chili Powder, 1 Can Rotel tomatoes with green chillies, 1 Large yellow onion – diced 1 Head Iceberg lettuce, 1 Can black olives, Shredded low fat cheddar cheese, low fat Sour Cream Guacamole (optional)

Homemade Salsa: 1 large can peeled tomatoes 1 small bunch cilantro 1 medium/large onion garlic salt to taste
How to Prepare:

In a large skillet, pour about 2 Tblsp olive oil and turn up to med/high heat. Sautee about 1⁄4 of the onions. Add the shredded chicken, cumin and chili powder and Rotel. Simmer for approximately 20 minutes, stirring occasionally. Meanwhile, shred lettuce and place in bowls. When Chicken mixture is done, place a heaping on top of the lettuce and cover with cheese , olives, low fat sour cream, the remaining onions. Combine salsa ingredients in blender. Add to salad.. this will be used as your dressing. Enjoy! Note;Try and use low fat ingredients for these Gout recipes.









Old Fashioned Cole Slaw



Serves:8 Servings. Carbs PerServing :6 grams carb 2 grams fiber (ECC=4)

Prep Time:<20 minutes Effort:Easy

Ingredients: 2/3 cup vinegar, 1⁄2 cup low fat whipping cream, 2 large eggs, lightly beaten ,1⁄4-1/2 cup Splenda Pinch of salt ,1 1⁄2 tablespoons butter cut into pieces ,1 (2-pound) head cabbage, shredded

 How to Prepare:

Combine first 5 ingredients in a small, heavy saucepan; cook over low heat, stirring constantly with a wire whisk, 8 to 10 minutes or until thickened (mixture will appear curdled until it thickens).

Remove from heat. Add butter, stirring until it melts. Pour over cabbage; toss gently to coat. Cover and chill.

You can add 1⁄2 cup chopped walnuts and only raise the carb count by 1⁄2 gram. If you’re on maintenance, 1⁄2 cup dried, choppedcranberries and the walnuts brings you in at a little under 10 grams.









Cranberry Salad

Serves:8 Carbs Per Serving: 6.125g  Effort: Easy

Ingredients:

1 can crushed unsweetened pineapple – (9-oz.) juice,  1 package sugar-free cherry gelatin – (.3-oz.)
1 tablespoon lemon juice, 1⁄4 cup artificial sweetener, 1 cup fresh cranberries – chopped fine ,1 small orange – peeled, quartered and chopped small, 1 cup celery – chopped 1⁄2 cup pecans – or other nuts, optional

How to Prepare:


Drain pineapple and save juice. Set pineapple aside for later use. Combine pineapple juice with water to equal 2 cups liquid. Prepare gelatin according to package label using juice-water mixture for the liquid. Once gelatin is dissolved, stir in lemon juice. Chill until partially set. In a separate bowl, combine the pineapple, sugar substitute, cranberries, orange, celery and nuts. Add this mixture to the partially set gelatin and stir until blended. Pour into large mold or individual molds. Chill until firm.

Do not use fresh or frozen pineapple in this recipe! It will not allow the gelatin to jell.









Dijon Vinaigrette


Carbs PerServing :5g total

Effort: Easy

Ingredients:

3 tablespoons red wine vinegar ,2 tablespoons water , 1 tablespoon olive oil, 1 teaspoon olive oil,
1 tablespoon Dijon mustard
1⁄4 tablespoon garlic powder

 How to Prepare:

Combine all in a bowl. Blend well with a whisk. Chill overnight to blend flavors.









Easy Cole Slaw

Serves:1

Carbs Per Serving: 3 to 5

Prep Time: 10 minutes

Effort: Easy

Ingredients:

raw cabbage (shredded) ,mayonnaise ,white distilled vinegar salt & pepper (to taste)

 How to Prepare:

Per 1 cup of shredded cabbage mix the following: 2 tablespoons of mayonnaise ,2 teaspoons of vinegar, salt & pepper to taste









Easy Egg Plant Salad

Carbs Per Serving:15g total

Effort: Easy

Ingredients:

1 large eggplant – cut 1⁄2” pieces, 1 large onion – cut 1⁄2” pieces, (red, white, yellow, spanish) 1 can pitted black olives – diced small, 1 small jar spanish olives diced into small pieces ,1⁄4 cup cider vinegar – more to taste , 1 quart tomato sauce – whatever low carb brand you use

How to Prepare:

Mix all chopped ingredients and add the vinegar. Toss well to mix the vinegar with the mixed veggies. Let set a few minutes and toss again. Add the tomato sauce and mix again. Add red pepper and black to taste (1/2 tsp red is hot).

Mix one more time before placing in a 4 qt. Corningware pot. Bake in the oven at 325`F for about 1 hour

(1 1⁄2 hours is mushy)

Let cool to room temperature, toss and refigerate before serving (sandwich spread, appetizer, main course with chicken,pork beef).

Suggestions: prep time on the above recipe is about 15 minutes, has a very unique taste that satisfies the appetite.












French Dressing 2

Carbs Per Serving: 9g total

Effort: Easy

Ingredients: 1⁄2 cup salad oil, 1/3 cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon worcestershire sauce ,1⁄2 teaspoon salt ,1/4 package artificial sweetener – to taste ,1⁄2 teaspoon dry mustard 1⁄2 teaspoon pepper ,1 clove garlic – minced

How to Prepare:

Put everything in a jar with screw on lid and shake well. Makes about 1 cup









French dressing


Serves:4 to 6 servings Carbs Per Serving :very low

Prep Time: 5 minutes Effort :Easy

Ingredients:

1⁄2 cup walden farms ketchup, 1⁄2 cup oil(canola or vegetable) ,1⁄4 cup white vinegar, 1 packet equal, 1 teaspoon lemon juice dash of pepper

 How to Prepare:

stir all ingredients until combined









Cajun Chicken Caesar Salad

Carbs Per Serving: 4g total

Effort: Easy

Ingredients:

1 large chicken breast ,cajun spice or cayenne pepper to taste, 2 tablespoons Hot Sauce, 2 Cups romaine lettuce , 2 tablespoons caesar dressing, 2 tablespoons parmesan cheese.

 How to Prepare:

Sprinkle spices on chicken breast. May be grill on the BBQ, baked, fried, etc. Cut in to 1 inch cubes and toss with hot sauce. Set aside.

Mix lettuce, dressing and cheese. Put on a plate and top with chicken.Top with addittional parmesan cheese if desired.

I like mine really hot and spicy so I use cayenne Cajun spice will make it a little milder.










Cottage Cheese Casserole

Carbs Per Serving: 36g total

Effort: Easy

Ingredients:

3 eggs – slightly beaten 3 cups cottage cheese small diced onion black pepper to taste

How to Prepare:

Mix all ingredients and pour into a casserole dish. Bake at 350 degrees for 45-50 minutes, or until firm and pulls away from the sides of the pan. Serve warm.









Cranberry Relish

Carbs Pe rServing:74g total

Effort: Easy

Ingredients:

1 cup dark rum, 1 teaspoon lemon rind – grated, 3⁄4 cup artificial sweetener ( note : can use sugar ) , 3⁄4 to 1 cup 1/2 cup walnuts – chopped,pecans or almonds, 4 cups cranberries – raw fresh or frozen

How to Prepare:

Put Splenda and rum in saucepan, heat to boiling. Add cranberries & lemon zest, bring back to boil & immediately lower heat so the mixture is on a low, rolling boil, just above a simmer. Cover and cook for 10 minutes, stirring occasionally. Add chopped nuts, mixing in thoroughly Let cook 1-2 min, then remove from heat, cover and let cool completely. The rum & lemon zest add tremendous richness complexity to the sauce. But, if you want to forego the rum, just substitute an equal amount of water.









Double Cranberry Salad


Serves:8

Carbs Per Serving:3.125g Effort:Easy

Ingredients

2 1⁄2 cups Diet Iced Botanicals(Cranberry-Raspberry) 1 large package Cranberry Jell-O , 1⁄2 cup chopped celery, 1/2 cup chopped pecans, 1 1⁄2 cups cottage cheese ,1/8 cup mayonnaise

How to Prepare:

Bring Botanicals to boil. Stir in Jell-O until dissolved. Chill until partially set (thickened –but not solid Pour 1⁄2 in 8x8x2 inch glass pan. Stir 1⁄2 cup celery & 1⁄2 cup nuts into pan—add additional celery & nuts to remaining Jello. Chill 8x8 pan & remaining Jell-O mixture---until Jell-O is firm.Mix together cottage cheese & Mayo---place on top of 8x8 layer of Jell-O. Take remaining Jell-O (if it is firm warm slightly in microwave & pour over cottage cheese).Chill until firm. Cut into 8 servings.










Fancy Pea Salad

Carbs Per Serving:78g total

Effort: Easy

Ingredients:

2 cups peas, canned – fancy, 1 1⁄2 cups finely chopped onion, 1 cup celery – chopped 2 cups lettuce – cut bite-sized, 1 cup mayonnaise, 10 slices bacon – cooked and crumbled 1⁄4 cup Parmesan cheese

How to Prepare:

Toss peas, onion, celery, and lettuce with mayonnaise in a serving bowl. Sprinkle bacon on top. Sprinkle with Parmesan cheese. Cover; refrigerate overnight.

Little peas, celery, and bacon add crunch and color to this salad. It’s a very nice change of pace for a picnic or potluck. Note that you can use frozen peas, if you prefer. You can use whatever variety of lettuce suits your taste. Serves 4-6.









French dressing

Serves:4 to 6 servings

Carbs Per Serving:very low

Prep Time: 5 minutes   Effort:Easy

Ingredients:

1⁄2 cup  ketchup, 1⁄2 cup oil (canola or vegetable) 1⁄4 cup white vinegar, 1 packet equal, 1 teaspoon lemon juice dash of pepper

 How to Prepare:

stir all ingredients until combined









Ginger Salad Dressing

Serves: 6

Carbs Pe rServing:1.83g  Effort: Easy

Ingredients:

1⁄4 cup chopped onion, 1⁄4 cup peanut oil, wine vinegar 2 tablespoons ,water 1 tablespoon ,ginger root – chopped, 1 tablespoon chopped celery,1 tablespoon soy sauce, 1 1⁄2 teaspoons tomato paste, 1 1⁄2 teaspoons splenda, 1 teaspoon lemon juice, 1 Dash, salt and pepper

How to Prepare:
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.












Grilled Chicken Salad


Carbs Per Serving: 31g

 total Effort: Easy

Ingredients:

1⁄4 cup soy sauce, 1⁄4 cup olive oil, 2 pounds skinless boneless chicken breast – cut in bite size chunks ,garlic powder – to taste, 2 cups lettuce,1 large tomato, 1 medium cucumber, 1⁄2 red onion black pepper – to taste balsamic vinegar – to taste


How to Prepare:

Heat oil in non-stick fry pan Saute chicken with garlic powder until just starting to turn a golden brown. Add soy sauce. Simmer on low heat for about 5 to 10 minutes. The oil will float a little to the top. That’s okay.Make salad with the remaining items. Sprinkle with black pepper. NO SALT! That’s what the soy sauce is for. When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad. Add balsamic vinegar to taste and toss. The lettuce will wilt a little. You will love it!









‘Honey’ Mustard!

 Serves: One

Carbs Per Serving: About 3

Prep Time: Less than one minute!

Effort :Easy

 Ingredients:

1 Tbs. Dijion Mustard, 1 Tbs. Spicey Brown Mustard, 2 Tbs. low fat Heavy Whipping Cream ,1 Packet Splenda

How to Prepare:

Mix all ingredients and serve! Origionally, I thought this up as a dip for chicken, but it also makes the BEST salad dressing. If you’ve been missing honey mustard dressing









Hot Chinese Chicken Salad

Carbs Per Serving :no counts provided

 Effort: Easy

 Ingredients:

For two large salads:

2 chicken breast – cooked with desired seasoning, 2 large bowls of lettuce ,  Tomatoes (optional) for Gout diets keep the amount of tomatoes at a minimum, Crumbled bacon (optional), Hot peppers (optional) Slivered almonds (optional), Desired shredded cheese ( Cheddar is excellent )

Dressing (the best part):

1⁄2 cup oil, 1/3 cup apple cider vinegar, 1 Tablespoon soy sauce (low sodium), 2 packets Equal – ,Splenda 1 Dash ginger ,1 Dash pepper, 1 Dash garlic salt

How to Prepare:


Bring ingredients of dressing to a boil in a pan and stir with wisk. Once all ingredients are well-blended, pour over salads.










Hot German Turnip Salad

Carbs Per Serving:4g

total Effort :Easy

 Ingredients:

1 cup mayonnaise, 3 Tablespoons white wine, 2 teaspoons vinegar ,1⁄2 cup bacon grease, 1⁄2 teaspoon fresh dill ,2 packages artificial sweetener – sweet n low, 3⁄4 teaspoon salt ,1/8 teaspoon pepper bacon strips – crushed 2 teaspoons onion

How to Prepare:

Whisk all ingredients together. Makes about 2 cups. Use about 1⁄4 to 1⁄2 cup per large turnip, boiled until soft. Add crushed bacon and 2 tablespoons onion sauted in bacon grease.











Kentucky Derby Salad

Carbs Per Serving:no counts provided

Effort: Easy

Ingredients:

Boston or Iceberg lettuce, apple cider vinegar ( excellent for Gout ) 4 strips bacon , onions brown sugar sesame oil

How to Prepare:

Fry bacon very crisp, shred lettuce, dice or slice the onions warm 3-4 tablespoons sesame oil,crunch up bacon, put on lettuce and onions, twin brown sugar to taste, vinegar to taste.









Lemon Dressing

Carbs Per Serving:13g total

Effort: Easy

 Ingredients:  

 2 teaspoons salt ,4 teaspoons Splenda ,1 dash pepper ,1 dash Paprika,1 1/3 cups salad oil ,8 tablespoons vinegar, 8 teaspoons lemon juice, 1 teaspoon grated lemon rind – zest

How to Prepare:

Combine all ingredients in a jar with a tight fitting lid and shake until well blended. Refrigerate.











Lime and Cilantro Viniagrette


Carbs Per Serving:7g

 total Effort:Easy

 Ingredients:

2 tablespoons red wine vinegar, 2 tablespoons lime juice, 1⁄4 teaspoon black pepper, 1⁄4 cup cilantro leaves, whole 1 clove garlic,1 tablespoon egg substitute, liquid – (or 1 egg yolk) 2 teaspoons prepared mustard, 1⁄2 cup oil 1 pinch salt

How to Prepare:

Put everything but half the cilantro and all of the oil in a blender. Process until smooth. With the blender running, slowly pour in the oil until it’s well blended. Chop the remaining cilantro very fine and stir into the dressing. The cilantro taste is very strong. Start with just 2T if you like. The vinaigrette is an excellent marinade for ribs or fish. If you like a stronger lime flavor(for marinades) add 1T lime zest to the blender as well.









Low Carb Version Waldorf Salad

Carbs Per Serving:90g   total Effort:Easy

Ingredients:

2 cups jicama – peeled and cubed, 2 tablespoons lemon juice, 1⁄2 cup strawberries – cut into 1⁄4s, 1⁄2 cup celery – sliced 1⁄2 cup mayonnaise – more or less to taste ,2 packets splenda ,3 tablespoons slivered almonds 2 tablespoons blue cheese crumbled(optional) 4 cups romaine lettuce – shredded

How to Prepare:

Toss Jicama cubes with lemon juice and let sit 5 minutes. Mix in remaining ingredients. Refrigerate 30 minutes or more before serving. Divide lettuce among 4 plates and spoon 1⁄4 of the salad over the top of each.









Men Like It Salad (And Women Too!)

Carbs Per Serving:21g   total Effort:Easy

 Ingredients:

8 ounces low fat cream cheese ,1⁄2 cup chopped pecans, 1 cup diced celery, 1 small can crushed pineapple, 1 pkg.lime gelatin ,1 3⁄4 cup hot water, 1 pinch salt

How to Prepare:

Mash cream cheese. Blend in pineapple. Add nuts and celery. Dissolve gelatin in water. Cool. Mix with cream cheese mixture. Pour into mold or pan. Chill.

















Mock Potato Salad


Carbs Per Serving:18g   total Effort:Easy

 Ingredients:

1 head cauliflower – cooked and chopped, 2 eggs – boiled and choppped, 1 onion – chopped 1 stalk celery – chopped 1/3 cup mayonnaise, 1/2 teaspoon dry mustard, 1⁄2 teaspoon seasoned ,rice vinegar ,salt and pepper – to taste fresh dill – optional, sprinkled over dill pickle chopped,optional









Monaco Salad

Serves:1 – count for entire recipe

Carbs Per Serving: 22g carbs /10g fiber

Prep Time:Just chopping  Effort: Easy

 Ingredients:

2 cups romaine lettuce chopped, 2 cups bok choy,chopped 1⁄2 cup endive, chopped 1⁄2 cup spinach, stems removed and chopped 1⁄2 cup red cabbage, chopped 1⁄2 cup cucumbers, peeled and sliced 1⁄2 cup celery, sliced 1⁄2 cup mushrooms, sliced 1⁄4 cup carrot shreds(I use jicama!)

How to Prepare:

Toss everything together.The book suggests a poppyseed dressing, but I have not found one that was low-carb/low-sugar, so I usually use a good Italian dressing and it’s a fine Salad












Oriental Salad Dressing


Single Serving

Serves:1,9

Carbs Per Serving:0

Prep Time :5 minutes or less Effort: Easy

 Ingredients:

1 TBSP Sesame Seed Oil, 2 TBSP Canola Oil, 1 tsp Sesame Seeds,1 tsp Splenda ,1 TBSP apple cider vinegar ( excellent for a Gout Diet ) , Salt & pepper to taste

How to Prepare: Mix all ingredients in a 1⁄2 cup measuring cup.









Oriental Salad

Carbs Per Serving:30g   total Effort: Easy

Ingredients:

1⁄2 pound cabbage – (1/2 to 1) finely shredded, 2 cups red cabbage – finely shredded, green onions – sliced thin toasted sesame seeds






Oriental Dressing: 3 tablespoons sesame oil – (3 to 4) 6 tablespoons red wine vinegar 1 packet artificial sweetener pepper

How to Prepare:

Prepare above salad greens, onions & sesame seeds and layer in a glass bowl. Cover and chill. Make dressing.

Mix all dressing ingredients and let stand at room temp for 30 minutes just before serving, add dressing and toss.









Side Salad 2

Carbs Per Serving:11g total

Effort: Easy

Ingredients:

1⁄4 pound salami – hard, cut 1⁄2” thick 1⁄2 pound mozzarella cheese – cubed 1 cup grape tomatoes – halved 1/8 cup fresh basil – chopped fine 1⁄4 cup olive oil – light salt and pepper to taste How to Prepare:

Toss together. Serve with diet flat bread grilled with olive oil and garlic salt.











Simple Colorful Salad

Carbs Per Serving:40g total

Effort: Easy

Ingredients:

12 cherry tomatoes – cut in half, 1 large cucumber – wash and slice about 1⁄4” slices ,1 small red onion – cut into thin slices and separate into rings, 6 green olives – w/pimento cut into 1⁄2s (optional) ,1 lemon – cut in 1⁄2 and slice very thin –make sure peel is clean, 2 tablespoons fresh parsley – chopped (2 to 3) 1/3 cup bottled Italian or Caesar dressing ,salt and pepper to taste

How to Prepare:

Toss everything together and let marinate in the refrigerator for an hour before serving. By itself or this is also excellent spooned over some lettuce, cabbage or fresh spinach.










Spring Mix Salad


Effort: Easy

Ingredients:

Good sized handful of spring greens lettuce mix.

Hidden valley ranch dressing package mixed with sour cream instead of mayo (much better that way). Mix a little water and/or cream to get a more fluid consistency.1 Safeway Select brand Chicken,Parmesan, Mushroom, and Spinach Sausage, sauteed whole (slice when cooked), or any brand that has no carbs/sugar. A small sprinkling of Planter’s mixed salted nuts instead of croutons (more natural and yummier than store bought croutons).

How to Prepare:

Toss all ingredients in a salad bowl with a tablespoon or two of your dressing, and you’ll have the most amazing brunch, lunch or dinner. Add a sprinkling of garlic powder and pepper for extra zip).









Spring Salad

Carbs Per Serving:17g total

Effort: Easy

Ingredients:


1 medium cucumber, 1 large tomato, 2 green onions, 4 tablespoons low carb italian salad dressing ,
2 teaspoons splenda

How to Prepare:

Dice vegetables- slice green onion, combine in a small bowl, sprinkle dressing and splenda over all and add salt and pepper if desired. Gently stir to mix and coat all, and refrigerate for at least 2 hours or overnight.

Suggestions: This is always better the next day. This recipe serves 2-3, and is awesome with a steak or chicken breast. The marinade is good on the meat as well.










Sweet and Crunchy Chicken Salad


 Serves:4+

Effort: Easy

Ingredients:

8 ounces cooked chicken breast half – diced small, 1 ounce slivered almonds, 1⁄2 cup jicama – diced small 1⁄2 cup diced celery, 1⁄2 cup diced onion ,4 tablespoons mayonnaise, 2 packets splenda packets, 1 each salt and pepper – to taste

How to Prepare:

Put jicama and 2T water in a baggie with 1 packet splenda and let sit at room temperature for 1 hour, turning bag occasionally to marinate. When ready to make, mix all ingredients well including liquid from jicama. Refrigerate at least 2-3 hours to blend flavors. *note: 1⁄2 cup of diced strawberries can be used instead, but don’t add them until ready to serve and fold in gently. Start witḩ1 pack of splenda/sweetener added to the salad mixture and taste before adding more. You may not like it as sweet as I do. Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from fat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol; 4768mg Sodium









Sweet Orange Dressing/Marinade

Carbs Per Serving:11g total

Effort: Easy

Ingredients:

1⁄2 cup oil – grapeseed or olive or vegetable, 3 packets sweetener ,2 tablespoons grated orange peel, 4 tablespoons red wine vinegar,1 teaspoon orange extract ,2 tablespoons chopped parsley ,1 tablespoon red bell pepper – diced very fine 1 tablespoon green bell pepper – diced very fine

How to Prepare:

Put the vinegar, sweetener,extract, and 1T orange peel into a blender and blend. Slowly blend in the oil. Stir in the remaining ingredients. Refrigerate, tightly covered. This is a good marinade for chicken, fish or pork and makes and excellent dressing for spinach salad.









Tapenade

Serves:4

Carbs Pe rServing:2.5

Prep Time:10 minutes

Effort:Average

Ingredients:

1⁄2 cup kalamata olives ,1 tsp capers, 1⁄4 cup extra virgin olive oil, 1 tbsp balsamic vinigar

Equipment Needed:

Chef’s knife cutting board mortar & pestle small bowl measuring cups and spoons 1/4 to 1⁄2 tsp oregano 1⁄4 to 1⁄2 tsp rosemary 1 clove garlic 1/8 tsp black or white pepper

How to Prepare:

Hints: The vinaigrette should run slightly from the tapenade after it sits for a few seconds. Tapenade may be prepared a day in advance. Experiment with other herbs and types of acids to complment other foods such as fish or cold meats. Wine or cider vinigar may be substituted to reduce the carbohydrate by 0.5 g per serving.

Instructions: Chop olives until pieces are 1/8” or less. Crush capers and garlic with knife blade and mince fine. Grind oregano and rosemary with mortar and pestle until powdered. Combine all ingredients in small bowl. Cover and chill for 2 hours.Serve over cold asparagus or thin sliced tomato or other cold cooked vegetables.









Thousand Island Salad Dressing


Carbs Per Serving:1g total

Effort: Easy

Ingredients:

1 tablespoon mayonnaise, 2 teaspoons sugar free ketchup, 2 teaspoons apple cider vinegar, 1/2 teaspoon worcestershire sauce ,1 Dash garlic powder, 2 teaspoons sweet relish

How to Prepare:

Mix all together and chill before serving










Tuna and Egg Salad

Carbs Per Serving:no counts provided

Effort: Easy

Ingredients:

Tuna, Mayonnaise, Lettuce, Tomato (optional) Shredded cheddar cheese ,Hard boiled egg

How to Prepare:

Mix tuna and mayo. Serve on a bed of lettuce and tomato. Add sliced hard boiled egg. Top with some shredded cheddar cheese.









Tuna & Goat Cheese Salad


Effort :Easy

Ingredients: 1⁄4 cup tuna, canned – (1/2 can) 1⁄4 cup crumbled goat cheese (can buy at grocery store) 2 cups lettuce, 2 tablespoons caesar dressing,

 How to Prepare:

Mix all ingredients! Only 210 calories, 13 grams of fat, 22 grams of protein and 4 grams of carbs...delicious!









Zippy's Tuna Salad

Effort: Easy

Ingredients:

2 cans of tuna packed in vegetable oil Minced onion as desired Minced celery as desired Cheddar Cheese as desired Chopped bacon as desired Mayo as desired 2 tbsp Balsamic Vinegar How to Prepare:

Prepare everything but tuna, mayo, and balsamic in a large bowl. Add as much mayo as you’d like. Add the tuna. Mix until all ingredients are well mixed, and tuna is the consistency that you like. Add the balsamic. Mix until balsamic is evenly spread throughout the tuna, or until all the tuna has a slight brown tint to it from the balsamic. Put fork into tuna, lift fork to mouth, enjoy.









Waldorf Salad 2

Carbs Per Serving:33g total

Effort: Easy

Ingredients:

 1 large red apple, 1⁄2 cup chopped walnuts, 1 cup celery – or 3 stalks ,

How to Prepare:

Chop apples and celery in 1⁄2” chunks. Mix apples, celery, mayonnaise, and walnuts together. Add sweetener to taste. About 1⁄4 of the salad makes the perfect snack. NOTES : Counts for artificial sweetener not included in totals.




Please note:

For all potential Gout recipes and in all of the recipes provided, you must consider the amount of Meat products used in the recipes , Bacon can be used in small amounts but it does contain medium Purine levels. Creams and Cheeses also contain moderate purine levels so it is best to try and use low fat products. A healthy Gout Diet or a helpful diet for Gout should contain Low fat dairy products and not to over eat. Small potions only.If you cannot remember how much meat to eat, only use what can fit on the palm of your hand.Please check with your health practitioner for all dietary requirements. Gout Diet 

Gout Diet

Soup Recipes

Thick Vegetable Soup.
One quart of the sediment which is left from the clear stock, one quart of water, one-fourth of a cupful of pearl barley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds of cabbage, three potatoes, salt and pepper. Wash the barley and put it on in the quart of water, and simmer gently for two hours. Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock. Boil gently for one hour and a half, then add the potatoes and the salt and pepper. Cook thirty minutes longer. When there is no stock, take two pounds of beef and two quarts of water. Cook beef, barley and water two hours, and add the vegetables as before. The meat can be served with the soup or as a separate dish.

Mulligatawny Soup.
One chicken or fowl weighing three pounds, three pounds of veal, two large onions, two large slices of carrot, four stalks of celery, three large table-spoonfuls of butter, one table-spoonful of curry powder, four of flour, salt, pepper, five quarts of water. Take two table-spoonfuls of the fat from the opening in the chicken and put in the soup pot As soon as melted, put in the vegetables, which have been cut very fine. Let all cook together for twenty minutes, stirring frequently, that it may not burn; then add the veal, cut into small pieces. Cook fifteen minutes longer; then add the whole chicken and the water. Cover, and let it come to a boil. Skim, and set back where it will simmer for four hours (in the mean time taking out the chicken when it is tender). Now put the butter into a small frying-pan, and when hot, add the dry flour. Stir until a rich brown; then take from the fire and add the curry powder. Stir this mixture into the soup, and let it cook half an hour longer; then strain through a sieve, rinse out the soup pot and return the strained soup to it. Add salt and pepper and the chicken (which has been freed from the bones and skin and cut into small pieces); simmer very gently thirty minutes. Skim off any fat that may rise to the top, and serve. This soup is served with plain boiled rice in a separate dish or with small squares of fried or toasted bread. The rice can be served in the soup if you choose.

Mulligatawny Soup, No. 2.
Chicken or turkey left from a former dinner, bones and scraps from roast veal, lamb or mutton, four quarts of water, four stalks of celery, four table-spoonfuls of butter, four of flour, one of curry, two onions, two slices of carrot, salt, pepper, half a small cupful of barley. Put on the bones of the poultry and meat with the water. Have the vegetables cut very fine, and cook gently twenty minutes in the butter; then skim them into the soup pot, being careful to press out all the butter. Into the butter remaining in the pan put the flour, and when that is brown, add the curry powder, and stir all into the soup. Cook gently four hours; then season with salt and pepper, and strain. Return to the pot and add bits of chicken or turkey, as the case may be, and the barley, which has been simmering two hours and a half in clear water to cover. Simmer half an hour and serve.
Black Bean Soup.
A pint of black beans, soaked over night in three quarts of water. In the morning pour off this water, and add three quarts of fresh. Boil gently six hours. When done, there should be one quart. Add a quart of stock, six whole cloves, six whole allspice, a small piece of mace, a small piece of cinnamon, stalk of celery, a bouquet of sweet herbs, also one good-sized onion and one small slice each of turnip and carrot, all cut fine and fried in three table-spoonfuls of butter. Into the butter remaining in the pan put a spoonful of flour, and cook until brown. Add to soup, and simmer all together one hour. Season with salt and pepper, and rub through a fine sieve. Serve with slices of lemon and egg balls, the lemon to be put in the tureen with the soup.

Giblet Soup.
The giblets from two or three fowl or chickens, any kind of stock, or if there are remains of the roast chickens, use these; one large onion, two slices of carrot, one of turnip, two stalks of celery, two quarts of water, one of stock, two large table-spoonfuls of butter, two of flour, salt, pepper. Put the giblets on to boil in the two quarts of water, and boil gently until reduced to one quart (it will take about two hours); then take out the giblets. Cut all the hard, tough parts from the gizzards, and put hearts, livers and gizzards together and chop rather coarse. Return them to the liquor in which they were boiled, and add the quart of stock. Have the vegetables cut fine, and fry them in the butter until they are very tender (about fifteen minutes), but be careful they do not burn; then add the dry flour to them and stir until the flour browns. Turn this mixture into the soup, and season with pepper and salt. Cook gently half an hour and serve with toasted bread. If the chicken bones are used, put them on to boil in three quarts of water, and boil the giblets with them. When you take out the giblets, strain the stock through a sieve and return to the pot; then proceed as before.
Potage à la Reine,
Boil a large fowl in three quarts of water until tender (the water should never more than bubble). Skim off the fat, and add a teacupful of rice, and, also, a slice of carrot, one of turnip, a small piece of celery and an onion, which have been cooked slowly for fifteen minutes in two large table-spoonfuls of butter. Skim this butter carefully from the vegetables, and into the pan in which it is, stir a table-spoonful of flour. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four whole cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add one and a half table-spoonfuls of salt, a fourth of a teaspoonful of pepper and a pint of cream, which has come just to a boil. Boil up once and serve. This is a delicious soup.
Tomato Soup.
One quart can of tomato, two heaping table-spoonfuls of flour, one of butter, one teaspoonful of salt, one of sugar, a pint of hot water. Let tomato and water come to a boil Rub flour, butter and a table-spoonful of tomato together. Stir into boiling mixture, add seasoning, boil all together fifteen minutes, rub through a sieve, and serve with toasted bread. This bread should first be cut in thin slices; should be buttered, cut into little squares, placed in a pan, buttered side up, and browned in a quick oven.
Mock Bisque Soup.
A quart can of tomato, three pints of milk, a large table-spoonful of flour, butter the size of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put the tomato on to stew, and the milk in a double kettle to boil, reserving however, half a cupful to mix with flour. Mix the flour smoothly with this cold milk, stir into the boiling milk, and cook ten minutes. To the tomato add the soda; stir well, and rub through a strainer that is fine enough to keep back the seeds. Add butter, salt and pepper to the milk, and then the tomato. Serve immediately. If half the rule is made, stir the tomato well in the can before dividing, as the liquid portion is the more acid.
Onion Soup.
One quart of milk, six large onions, yolks of four eggs, three table-spoonfuls of butter, a large one of flour, one cupful of cream, salt, pepper. Put the butter in a frying-pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour. Now put the milk on to boil, and then add the dry flour to the onions, and stir constantly for three minutes over the fire. Then turn the mixture into the milk and cook fifteen minutes. Rub the soup through a strainer, return to the fire, season with salt and pepper. Beat the yokes of the eggs well; add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a table-spoonful of butter at the same time.
Potato Soup.
A quart of milk, six large potatoes, one stalk of celery, an onion and a table-spoonful of butter. Put milk to boil with onion and celery. Pare potatoes and boil thirty minutes. Turn off the water, and mash fine and light. Add boiling milk and the butter, and pepper and salt to taste. Rub through a strainer and serve immediately. A cupful of whipped cream, added when in the tureen, is a great improvement. This soup must not be allowed to stand, not even if kept hot. Served as soon as ready, it is excellent.

Green Pea Soup.
Cover a quart of green peas with hot water, and boil, with an onion, until they will mash easily. (The time will depend on the age of the peas, but will be from twenty to thirty minutes.) Mash, and add a pint of stock or water. Cook together two table-spoonfuls of butter and one of flour until smooth, but not brown. Add to the peas, and then add a cupful of cream and one of milk. Season with salt and pepper, and let boil up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement.
Pumpkin Soup.
Two pounds of pumpkin. Take out seeds and pare off the rind. Cut into small pieces, and put into a stew-pan with half a pint of water. Simmer slowly an hour and a half, then rub through a sieve and put back on the fire with one and a half pints of boiling milk, butter the size of an egg, one tea-spoonful of sugar, salt and pepper to taste, and three slices of stale bread, cut into small squares. Stir occasionally; and when it boils, serve.
Cream of Celery Soup.
A pint of milk, a table-spoonful of flour, one of butter, a head of celery, a large slice of onion and small piece of mace. Boil celery in a pint of water from thirty to forty-five minutes; boil mace, onion and milk together. Mix flour with two table-spoonfuls of cold milk, and add to boiling milk. Cook ten minutes. Mash celery in the water in which it has been cooked, and stir into boiling milk. Add butter, and season with salt and pepper to taste. Strain and serve immediately. The flavor is improved by adding a cupful of whipped cream when the soup is in the tureen.
CHICKEN BROTH

(_Brodo di Capone_) This is made like the meat stock, substituting a fowl in place of the beef and bones.

RICE SOUP

(_Minestra di Riso_) Meat stock 2 tablespoons of rice

Cover the rice with water and boil for ten minutes; then drain and add to the stock (after it has been strained), and boil for five or ten minutes more.

STRACCIATELLA SOUP

(_Minestra di Stracciatella_) 1 egg _ tablespoon of Parmesan cheese 1 tablespoon bread crumbs

Beat the egg, yolk and white together; add salt and the cheese, grated, and the bread crumbs; mix well together and add to the boiling stock (strained). Stir well with a fork to prevent the egg from setting, and boil for four or five minutes.

VEGETABLE CHOWDER

(_Minestrone alla Milanese_) _ quart of stock 2 slices of lean pork, or a ham bone 2 tomatoes, fresh or canned 1 cup of rice 2 tablespoons of dried beans 1 tablespoon of peas, fresh or canned 2 onions

Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells. This dish can be served hot or cold.

FISH BROTH

(_Brodo di Pesce_) 1 liberal pound of fresh codfish, or any other lean fish for boiling 1 quart of water 1 onion Parsley Salt and pepper

Boil until fish is thoroughly cooked; strain and serve.

CODFISH SOUP

(_Zuppa di Merluzzo_) Take one-half pound of salt codfish that has been soaked, cut it up into squares, but not small. Prepare in a saucepan four tablespoons of good olive-oil, and one small onion cut into pieces. Cook the onion in the oil over a slow fire, without allowing the onion to become colored, then add a small bunch of parsley stems, a small piece of celery, a bay-leaf, and a small sprig of thyme. Cool for a few moments, then add two tomatoes, skinned and with the seeds removed, and cut into slices, two tablespoons of dry white wine, and one medium-sized potato, peeled and cut into slices, and, lastly, one cup of water. When the potato is half cooked, add the codfish, then one-half tablespoon more of olive-oil. Remove the parsley stems, and put in instead one-half tablespoon of chopped-up parsley; add a good pinch of pepper, and some salt, if needed. When the vegetables are thoroughly cooked pour the soup over pieces of toasted or fried bread, and serve.

LENTIL SOUP

(_Brodo di Lenticchie_) 3 tablespoons of dried lentils _ tablespoon of butter 2 tablespoons of cream Meat stock

Cover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a few minutes; then add the rest of the desired amount of stock, a ladleful at a time.

VEGETABLE SOUP

(_Zuppa alla Primaverile_) Take some cabbage, carrots, celery, onions, turnips, lettuce, squash, potatoes, beans, and peas. Chop each into very small pieces, wash and drain. Take a saucepan, put in a heaping tablespoon of butter; chop up another small piece of onion and add to butter and fry until onion is golden; then add all the vegetables, salt, and pepper, and cover the saucepan. When the vegetables are half cooked, and their juice has become absorbed, dissolve one tablespoon of tomato paste in one-third of a cup of hot water, and add. Instead of the tomato paste there may be added to the onion, before putting in the vegetables, one tomato, peeled and cut into small pieces. When the tomato is cooked add the vegetables. Then add water, a little at a time, until you have sufficient quantity for two persons. Take a slice of bread and cut into small squares or diamonds—toast or fry as desired—put these into the soup plates, and pour the soup (without straining) over them.

LETTUCE SOUP

(_Zuppa di Lattuga_) 1 small lettuce Meat stock 2 potatoes The leaves of a head of celery 2 tablespoons of peas, fresh or canned 1 heaping tablespoon of flour

Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread.

PUMPKIN SOUP

(_Zuppa di Zucca_) 1 slice of pumpkin 2 tablespoons of butter _ cup of water 1-1/2 cups of milk 1 tablespoon of sugar

Peel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the sugar, a pinch of salt, and the water. Boil for two hours, then drain and put back into the saucepan with the milk, which has been boiled. Allow it to come to a boil, and then serve it with squares of fried bread.

POTATO SOUP

(_Zuppa alla Provinciale_)

2 large potatoes 3 tablespoons of cream or milk 2 tablespoons of butter 2 yolks of eggs Soup stock

Boil the potatoes, then rub them through a sieve. Put them into a saucepan with the butter, a little salt, and the cream or milk. Simmer until it is thick, then add the yolks of the two eggs to form it into a paste. Turn out onto the bread-board, cut into small dice, and throw them into the stock, which must be boiling. If desired, before serving sprinkle a little Parmesan cheese into the soup.

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