The Super Diabetes Site

Author: god

  • Slow Cooker BBQ Chicken Sliders

    Slow Cooker BBQ Chicken Sliders

    How to Make Slow Cooker BBQ Chicken Sliders

    Start the chicken in a slow cooker and assemble these fun mini sandwiches when your guests arrive.


    15 min prep time


    6 hr 15 min (slow cooker) cook time


    8servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken breasts in a slow cooker. Sprinkle with the garlic powder and pepper. Place the sliced onion on top of the chicken. Pour in 1 cup water. Cover and cook on low for 6 hours, or until done.

    2. Drain the cooking water from the slow cooker. Shred the chicken with two forks. Mix in the barbeque sauce and stir to coat the chicken. Heat through for an additional 15 minutes.

    3. Assemble the sandwiches, using 1/3 cup BBQ chicken for each bun.

    Slow Cooker
    Sandwiches
    Holidays & Entertaining
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      16g

    • Potassium
      290mg
      6%

    Ingredients

    chicken breasts (boneless, skinless)
    1 lbs

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    small onion (sliced)
    1 small

    water
    1 cup

    barbeque sauce
    1/3 cup

    mini whole wheat buns ( split)
    8 whole

  • Sirloin Hoagies

    Sirloin Hoagies

    How to Make Sirloin Hoagies

    This recipe is from The 4-Ingredient Diabetes Cookbook, 2nd edition, by Nancy S. Hughes.


    12 min prep time


    16 min cook time


    4servings


    1 hoagie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F.
    2. Sprinkle 1/16 teaspoon salt and the pepper evenly over both sides of the steak. Place a large nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray, add the steak, and cook 5 minutes.
    3. Turn and cook another 4 minutes or until the beef is done as desired. Place the beef on a cutting board and set aside.
    4. Coat the pan drippings with nonstick cooking spray, reduce the heat to medium, and add the onions. Coat the onions with nonstick cooking spray and cook 6–7 minutes or until they are richly browned, stirring frequently.
    5. Add water to the onions and cook 1 minute or until most of the moisture has evaporated, stirring constantly. Remove from heat.
    6. Wrap the bread in foil, place in the oven, and bake 5 minutes or until hot. Meanwhile, thinly slice the beef diagonally.
    7. Using a serrated knife, cut the bread in half lengthwise and spread a thin layer of mustard on each side. Top with beef, then onions and any juices. Sprinkle with the remaining salt, top with the other bread half, and cut in fourths crosswise.
    Kidney-Friendly
    CKD Dialysis
    Comfort Food
    Lunch
    Dinner
    Main Dish
    Quick & Easy
    Sandwiches
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 hoagie


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0.1g

    • Cholesterol
      40mg

      13%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      28g

    • Potassium
      450mg
      10%

    Ingredients

    salt ((divided use))
    1/8 tsp

    black pepper
    1/2 tsp

    boneless sirloin steak (trimmed of fat)
    1 lbs

    large onion (thinly sliced)
    1

    water
    1/2 cup

    French bread (whole-wheat or white)
    8 oz

    prepared mustard
    1 1/2 tbsp

  • Skillet Fish With Spanish Tomatoes

    Skillet Fish With Spanish Tomatoes

    How to Make Skillet Fish With Spanish Tomatoes


    10 min prep time


    15 min cook time


    4servings


    3 ounces cooked fish and 1/2 cup tomato mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook fish 5 minutes on each side or until it flakes with a fork. Set aside on separate plate.
    2. Add the remaining ingredients to the skillet, reduce the heat to medium, cover, and cook 5 minutes or until thickened slightly. Spoon over fish. Serve in shallow bowls, if desired.
    Low Carb
    Seafood
    Comfort Food
    Quick & Easy
    Main Dish
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked fish and 1/2 cup tomato mixture


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      23g

    • Potassium
      555mg
      12%

    Ingredients

    Extra Virgin Olive Oil (divided use)
    1 tbsp

    tilapia fillets or any other lean white fish fillet (rinsed and patted dry)
    4

    tomato(es) (no-salt-added, diced)
    1

    green bell pepper (diced)
    1/2 cup

    pimiento-stuffed green olives (about 12 olives, coarsely chopped)
    1/2 cup

    fresh oregano leaves (dried)
    1/2 tsp

    salt
    1/8 tsp

  • Simple Summer Cucumber and Tomato Salad

    Simple Summer Cucumber and Tomato Salad

    How to Make Simple Summer Cucumber and Tomato Salad

    Don’t let this simple salad fool you – it may be simple but it’s also incredibly refreshing and delicious. It makes the perfect side at a summer barbecue!


    15 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut each cucumber half in half and slice into large chunks. Cut cherry tomatoes in half. 

    2. Place the cucumber in a salad bowl with the cherry tomatoes.

    3. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the cucumbers and tomatoes and serve.

    Low Sodium
    Veggie Rich
    Low Carb
    Mediterranean
    Salads
    Vegetarian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Gluten-Free
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      275mg
      6%

    Ingredients

    cucumber(s) (peeled and cut in half)
    1 large

    cherry tomatoes
    10 1/2 oz

    red wine vinegar
    2 tbsp

    black pepper
    1/8 tsp

    olive oil
    1 1/2 tbsp

    pinch salt (optional)
    1

  • Signature Skillet Supper

    Signature Skillet Supper

    How to Make Signature Skillet Supper

    Barbara Seelig-Brown loves creating versatile recipes that you can tailor to your family’s preferences. Use this basic concept and vary the veggies and seasoning for a different taste each time you make this dish. This is also great because it’s a one-pot dish. Barbara also recommends trying it with ground turkey or ground buffalo, which has almost no saturated fat.


    10 min prep time


    30 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Place olive oil in large sauté pan or skillet. Add beef, onions, and garlic and cook until beef is browned. 

    2. Add vegetables and the seasoning, and mix well. Add the noodles and mix well. Add the broth and enough water to cover everything.

    3. Bring to a boil. Reduce heat to medium and cook until noodles are tender, approximately 15 minutes.

    Fiber Focused
    Comfort Food
    Dinner
    One Pot
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0.4g

    • Cholesterol
      50mg

      17%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g

    • Protein
      23g

    • Potassium
      590mg
      13%

    Ingredients

    Extra Virgin Olive Oil
    1 tsp

    lean ground beef
    1 lbs

    onion(s) (chopped)
    1 cup

    garlic (minced)
    2 clove

    frozen mixed vegetables
    4 cup

    togarashi (Japanese pepper blend)
    2 tsp

    egg noodles (uncooked)
    3 cup

    beef broth (low-sodium)
    4 cup

    water
    1 cup

  • Sicilian Swordfish And Eggplant Bundles

    Sicilian Swordfish And Eggplant Bundles

    How to Make Sicilian Swordfish And Eggplant Bundles

    Swordfish and eggplant are culinary ingredients that Sicilians inherited when they were under Arab rule. Before the arrival of the Arabs, swordfish was not eaten because of its reputation as being extremely difficult to catch. Sicilian fisherman learned how to catch swordfish from the Arabs. Even today, Sicilian fisherman use Arabic words instead of Italian ones when fishing. Serve this delightful dish with Baby Artichokes with Herb Sauce


    4servings


    1 bundle

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat broiler. Place eggplant slices on a baking sheet. Brush with 1 Tbsp olive oil, and bake for a few minutes until tender and cooked through. Remove from oven, and set aside.
    2. Heat remaining 1 Tbsp olive oil in a large skillet over medium heat. Add garlic, and cook until it releases its aroma. Do not let garlic turn brown. Stir in chopped and strained tomatoes, basil, pine nuts, 1/4 tsp salt, pepper, and pepper flakes. Stir and cover. Reduce heat to low. Simmer for 5 minutes.
    3. Meanwhile, place a large piece of wax paper on a work surface. Place fish fillets on wax paper, and cover with another piece. Use a flat-edged meat hammer to pound fish until they are very thin, about 1/4 inch. Check under the wax paper from time to time to make sure that fish is not tearing. Cut each piece in half to make 4 pieces.
    4. Top each piece of fish with thin layers of the eggplant slices. (If you have extra eggplant slices, reserve them as a garnish). Starting at the wide end, roll up fish, completely encasing eggplant. Use toothpicks or skewers to secure the rolls. Slowly remove lid from tomato sauce, and add rolls to simmering sauce. Cover, and cook for 10-15 minutes, turning once, or until fish is cooked through.
    5. Transfer fish to a serving platter, remove skewers, and top with remaining sauce. Season with remaining 1/4 tsp salt, if desired. Serve remaining eggplant slices along the sides of the dish.
    Seafood
    Italian
    Mediterranean
    Lunch
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 bundle


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      35mg

      12%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      19g

    Ingredients

    medium eggplant (sliced lengthwise into paper-thin slices)
    1

    Extra Virgin Olive Oil (divided)
    2 tbsp

    garlic (minced)
    2 clove

    boxed tomatoes (chopped)
    1 cup

    boxed tomatoes (strained)
    1 cup

    basil (freshly chopped)
    2 tbsp

    pine nuts
    2 tbsp

    sea salt (divided)
    1/2 tsp

    pepper (freshly grated)
    1/8 tsp

    crushed red pepper flakes
    1 pinch

    swordfish fillets (boneless, divided into 2 filets)
    12 oz

  • Shrimp with Creamy Arugula Pesto

    Shrimp with Creamy Arugula Pesto

    How to Make Shrimp with Creamy Arugula Pesto

    Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.


    15 min prep time


    6 min cook time


    6servings


    Heaping 1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through.
    2. While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, cashews, Parmesan cheese and black pepper to a blender or food processor. Blend until smooth.
    3. Drain shrimp and toss with the pesto while shrimp are still hot.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Seafood
    Italian
    Foodie
    Quick & Easy
    Lunch
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      Heaping 1/3 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      115mg

      38%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      280mg
      6%

    Ingredients

    water
    3 cup

    salt-free seasoning such as Salt-Free Spike or Mrs. Dash
    1 tbsp

    medium shrimp (peeled and deveined)
    1 1/4 lbs

    arugula
    4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    garlic
    2 clove

    olive oil
    1 tbsp

    unsalted cashews
    1/4 cup

    Parmesan cheese (shredded)
    1/4 cup

    black pepper
    1/4 tsp

  • Shrimp Lettuce Wraps

    Shrimp Lettuce Wraps

    How to Make Shrimp Lettuce Wraps

    If you don’t use all of the shrimp mixture in this recipe, you can also enjoy it cold on a lettuce wrap for lunch the next day.


    15 min prep time


    7servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Add cooking spray and sesame oil to a medium sauté pan over medium-high heat.
    2. Add bell pepper and onion and sauté until vegetables are softened and onions are clear.
    3. Add shrimp and sauté for 2-3 minutes, or until shrimp is partially cooked through.
    4. In a small bowl, whisk together soy sauce, Splenda Brown Sugar, chili garlic paste, ginger, garlic, lime zest, lime juice, chicken broth and peanut butter. Pour over shrimp and simmer until sauce begins to thicken and shrimp is cooked through.
    5. Add chopped chives and stir.
    6. Portion 1/4 cup of shrimp mixture in a lettuce leaf cup and top with diced avocado. Repeat for remaining 6 wrap, dividing avocado evenly among the 7 wraps.
    Low Carb
    Seafood
    Foodie
    Lunch
    Sandwiches
    pinterestfacebooktwittermail

    Nutrition facts

    7 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      65mg

      22%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      11g

    • Potassium
      255mg
      5%

    Ingredients

    nonstick cooking spray
    1

    sesame oil
    1 tsp

    orange or red bell pepper (seeded and small dice)
    1

    small onion (small dice)
    1

    deveined shrimp (peeled)
    1 lbs

    soy sauce (reduced sodium)
    1 tbsp

    low-calorie brown sugar substitute
    1 tbsp

    Thai-style chili garlic paste
    1 tsp

    grated ginger
    1 tsp

    garlic (minced)
    1 clove

    small lime (zested and juiced)
    1

    low sodium chicken broth (reduced sodium, fat-free)
    1/4 cup

    peanut butter
    1 tbsp

    fresh chives (chopped)
    1 tbsp

    Boston lettuce leaves
    7

    avocado (diced)
    1/2

  • Shrimp Fajitas

    Shrimp Fajitas

    How to Make Shrimp Fajitas

    Serve this dish with jicama sticks and fresh guacamole. If you’d like, you can make this colorful dish even more vibrant by using different color peppers or purple onion.


    15 min prep time


    15 min cook time


    5servings


    2 fajitas

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a large non-stick skillet with cooking spray. Cook the shrimp over medium heat for about 2 minutes. Remove the shrimp from the pan and set aside.
    2. Add the oil to the pan and heat. Add the bell peppers and onions and cook for about 7 minutes or until they begin to brown. Add the shrimp and any juices back to pan.
    3. Add the water and spices, including salt and pepper. Bring the mixture to a boil; reduce heat and simmer until the water evaporates. Serve the shrimp and peppers in the corn tortillas.
    Fiber Focused
    Seafood
    Mexican/Southwestern
    Main Dish
    Budget Friendly
    Gluten-Free
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    5 Servings



    • Serving Size

      2 fajitas


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      150mg

      50%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      23g

    • Potassium
      470mg
      10%

    Ingredients

    nonstick cooking spray
    1

    medium shrimp (peeled and deveined)
    1 lbs

    olive oil
    1 tsp

    red bell pepper (sliced into thin strips)
    1

    green bell pepper (sliced into thin strips)
    1

    medium onion (sliced into thin strips)
    1

    water
    1/4 cup

    chili powder
    1/2 tbsp

    cayenne pepper (optional)
    1/4 tsp

    cumin
    1/4 tsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    corn tortillas
    10

  • Shaved Asparagus, Radish and Parmesan Salad

    Shaved Asparagus, Radish and Parmesan Salad

    How to Make Shaved Asparagus, Radish and Parmesan Salad

    Never tried asparagus raw? This is your chance! Parmesan cheese, tangy Dijon mustard and lemon in this dressing are a bold accompaniment for the thinly sliced asparagus and peppery radishes.


    20 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large salad bowl, whisk together lemon zest, lemon juice, Dijon mustard, garlic, ground black pepper, Parmesan cheese and olive oil.
    2. Trim woody ends off of asparagus and discard. Trim heads off asparagus and toss in the bowl with the salad dressing.
    3. Using a vegetable peeler, shave asparagus stalks lengthwise and toss with the dressing in the bowl (or slice the asparagus using a slicing blade on a food processor).
    4. Shave radishes with the peeler, mandolin or slicing blade on the food processor. Toss with rest of salad ingredients.
    Low Sodium
    Low Carb
    Veggie Rich
    Foodie
    Vegetarian
    Sides
    Salads
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      0mg

      0%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      210mg
      4%

    Ingredients

    small radishes
    6

    Parmesan cheese (grated)
    2 tbsp

    black pepper
    1/4 tsp

    garlic (grated or minced)
    1 clove

    olive oil
    2 tbsp

    Dijon Mustard
    1 tbsp

    lemon (zested and juiced (about 1/4 cup juice))
    1

    large asparagus spears ((1 lb))
    1 bunch