The Super Diabetes Site

Category: Recipe

  • Chicken, Pasta, And Spinach Soup

    Chicken, Pasta, And Spinach Soup

    How to Make Chicken, Pasta, And Spinach Soup

    Warm up at lunch or dinner with this flavorful soup. It includes whole grains, lean protein and even some vegetables.


    10 min prep time


    20 min cook time


    4servings


    1 1/4 cups soup plus 2 teaspoons cheese

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, combine the broth and tomatoes and their liquid and bring to a boil over high heat. Stir in the pasta, return to a boil, reduce heat, cover, and simmer 6 minutes or until pasta is just tender.
    2. Remove from heat and stir in the remaining ingredients, except the cheese. Let stand, covered, 5 minutes to absorb flavors and heat through. Serve topped with cheese.
    Veggie Rich
    Mediterranean
    Dinner
    Main Dish
    Sides
    Soup
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups soup plus 2 teaspoons cheese


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      26g

    • Potassium
      580mg
      12%

    Ingredients

    low sodium chicken broth
    1 (14-oz) can

    canned diced tomatoes
    1 (14.5-oz) can

    whole grain or multigrain pasta (such as rotini)
    2 oz

    diced cooked chicken breast
    2 cups

    packed baby spinach
    1 cup

    chopped fresh basil
    1/4 cup

    extra virgin olive oil
    1 tbsp

    salt
    1/4 tsp

    grated parmesan cheese
    2 tbsp

  • Chicken, Mushroom and Barley Soup

    Chicken, Mushroom and Barley Soup

    How to Make Chicken, Mushroom and Barley Soup

    With our tips for bulk cooking barley in advance, this soup can be a quick and easy weeknight meal. If you’re tight on time, pick up a pre-chopped blend of onion, carrots and celery.


    15 min prep time


    30 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add oil to a soup pot over medium heat. Add the onion, carrots, celery and mushrooms. Sauté for 5 minutes.
    2. Add broth, thyme, bay leaves, salt and pepper. Bring to a boil then reduce to a simmer, covered for 20 minutes.
    3. Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.
    4. Note:To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
    Comfort Food
    Lunch
    Dinner
    Budget Friendly
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      30mg

      10%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      15g

    • Potassium
      520mg
      11%

    Ingredients

    olive oil
    2 tsp

    medium onion (diced)
    1

    carrot(s) (diced)
    2

    celery stalks (diced)
    3

    white (button) mushrooms (sliced)
    1 lbs

    low sodium chicken broth (low-sodium, fat-free)
    32 oz

    fresh thyme
    1 sprig

    bay leaves
    2

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    cooked barley
    1 cup

    cooked chicken (shredded)
    2 cup

  • Chicken–White Bean Soup With Fresh Veggie Topper

    Chicken–White Bean Soup With Fresh Veggie Topper

    How to Make Chicken–White Bean Soup With Fresh Veggie Topper

    This recipe from Two-Step Diabetes Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.


    5 min prep time


    10 min cook time


    4servings


    1 1/4 cups soup and 2/3 cup topping per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the broth, chicken, beans, bell pepper, chili powder, and cumin in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes or until pepper is tender. Remove from heat.
    2. Combine the diced tomatoes, avocado, green onion, cilantro, oil, and salt, and spoon equal amounts on top of each serving of soup. Serve with lime wedges.
    Fiber Focused
    Mediterranean
    Comfort Food
    Italian
    Soup
    Dinner
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups soup and 2/3 cup topping per serving


    • Amount per serving



      Calories





      325

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      560mg

      24%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        4g

    • Protein
      31g

    • Potassium
      1010mg
      21%

    Ingredients

    low sodium chicken broth (reduced-sodium)
    3 cup

    chicken breast meat (cooked diced)
    2 cup

    Great Northern beans (no-salt-added, rinsed and drained)
    1 (15-oz) can

    green bell pepper or 1 medium poblano chili pepper (diced, finely chopped)
    3/4 cup

    chili powder
    1 tbsp

    ground cumin
    1 1/2 tsp

    tomato(es) (diced)
    1 cup

    ripe medium avocado (diced)
    1

    green onion (finely chopped)
    1/2 cup

    fresh cilantro (chopped)
    1/2 cup

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/8 tsp

    medium lime (cut in four wedges)
    1

  • Chicken With Pineapple Mandarin Orange Salsa

    Chicken With Pineapple Mandarin Orange Salsa

    How to Make Chicken With Pineapple Mandarin Orange Salsa

    Cookbook author Robyn Webb says, “When I was a kid, I actually wasn’t a big fan of fresh fruit. But canned mandarin oranges always excited me and I have warm memories of a little cut glass bowl my Mom used to serve the tiny orange segments. I’ve of course expanded my fruit repertoire, but still think mandarin oranges are a great versatile fruit. Here, a simple salsa spiked with tropical coconut pairs well with cumin flavored seared chicken breasts.”


    20 min prep time


    16 min cook time


    4servings


    1 breast, 1/2 cup salsa

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    Step-By-Step Instructions:

    1. Line a baking sheet with foil. Preheat the oven to 375 degrees. Combine all the ingredients for the salsa in a bowl. Cover and refrigerate for 1 hour.
    2. Meanwhile, trim any excess fat from the chicken breasts. Combine the cumin, chili powder, salt, and pepper. Rub each piece of chicken with the spice rub.
    3. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides for a total of 10 minutes. Add the chicken to the prepared baking sheet. Cover loosely with foil or parchment paper. Continue to cook the chicken breasts until cooked through, about 6–7 minutes.
    4. Bring the salsa up to room temperature. Serve the cooked chicken with the salsa.
    CKD Dialysis
    Kidney-Friendly
    Latin American
    Comfort Food
    Quick & Easy
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 breast, 1/2 cup salsa


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      25g

    • Potassium
      390mg
      8%

    Ingredients

    pineapple tidbits packed in their own juice (well drained)
    1 cup

    water- or juice-packed mandarin oranges (well drained, coarsely chopped)
    1 cup

    green onion (scallion) (white part only, minced)
    2

    red bell pepper (minced)
    1/4 cup

    unsweetened coconut flakes
    1 1/2 tbsp

    crushed red pepper flakes
    1/4 tsp

    chicken breasts (boneless, skinless)
    1 lbs

    ground cumin
    1 tsp

    mild or hot chili powder
    1 tsp

    Kosher Salt
    1/4 tsp

    freshly ground black pepper to taste
    1

    vegetable oil
    1 tbsp

  • Chicken Tacos

    Chicken Tacos

    How to Make Chicken Tacos

    Author Robyn Webb: “I chose chicken thighs for this taco filling, as the spicy chile sauce pairs better with it than chicken breasts. Feel free to use chicken breasts if you prefer. Chicken is blander in taste than beef, and it benefits greatly from a nice soak in a lime juice-laced spice blend. You can also prepare just the chicken filling (leave out the tortillas) and serve it with a few vegetables on the side for a nice lean, but definitely tasty, meal.”

    This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn Webb. 


    20 min + marinate time prep time


    1 hr 30 min cook time


    8servings


    1 taco

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    Step-By-Step Instructions:

    1. Make the chili sauce: Add the tomatoes, chilies, quartered onion, and 1 whole garlic clove to a blender and puree. Add the puree to a saucepan and add in the apple cider vinegar, sugar, salt, cinnamon, cloves, and ginger. Bring to a boil. Lower the heat and simmer for 1 hour until thick.

    2. Marinate the chicken: Put the chicken strips into a medium-sized bowl. In a small bowl, combine the chili powder, oregano, paprika, cumin, pepper, and lime juice. Add the seasoning mix to the chicken and mix well to coat the chicken. Cover and refrigerate for 1 hour.

    3. Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for about 6-8 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, plate, and set aside.

    4. Add the sliced onions to the pan and sauté on medium heat for about 10 minutes until soft. Add the minced garlic and sauté for 1 minute. Add the chicken back to the skillet and add 2/3 cup of chili sauce to the pan. Simmer the chicken for 10 minutes.

    5. While the chicken simmers, add a corn tortilla to an ungreased skillet and cook over medium high heat for 30 seconds per side. Keep warm.

    6. Spoon the chicken mixture into a warmed corn tortilla. Top with your choice of garnishes—lettuce, cheese, tomatoes, salsa, and yogurt or sour cream.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g

    • Protein
      18g

    • Potassium
      510mg
      11%

    Ingredients

    fresh tomatoes (cored and quartered)
    3 lbs

    Anaheim chilies (stemmed and seeded)
    2

    large onions (divided use—1 quartered, 1 thinly sliced)
    2

    garlic (divided use—1 whole, 2 minced)
    3 cloves

    Apple Cider Vinegar
    1 1/4 cup

    sugar
    2 tbsp

    Kosher Salt
    1/2 tsp

    ground cinnamon
    1/4 tsp

    ground cloves
    1/4 tsp

    ground ginger
    1/4 tsp

    chicken thighs (boneless, skinless, cut into thin strips)
    1 lbs

    hot or mild chili powder
    1 1/2 tsp

    dried oregano
    1/2 tsp

    paprika
    1/2 tsp

    ground cumin
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    Juice of 1 lime
    1

    olive oil
    1 tbsp

    small corn tortillas
    8

    salsa
    1/2 cup

    reduced-fat shredded cheddar or Mexican-style cheese
    1/2 cup

    shredded romaine lettuce
    1 cup

    medium tomatoes (diced)
    3

    fat-free plain yogurt or fat-free sour cream
    1/2 cup

  • Chicken Salad with Strawberries

    Chicken Salad with Strawberries

    How to Make Chicken Salad with Strawberries

    The strawberries and poppy seed dressing give this 5-ingredient salad a refreshing sweet taste that’s still low in carbohydrate.


    10 min prep time


    4servings


    2 cups salad, 1 ½ Tbsp. dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. In a salad bowl, mix together all salad ingredients
    2. Pour dressing over salad and toss to coat.
    Veggie Rich
    Lunch
    Quick & Easy
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad, 1 ½ Tbsp. dressing


    • Amount per serving



      Calories





      265

    • % Daily value*

    • Total Fat
      10.5g

      13%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      60mg

      20%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        11g

    • Protein
      25g

    • Potassium
      560mg
      12%

    Ingredients

    organic baby spinach (5.5 oz bag)
    1 package

    raw almonds (sliced)
    4 tbsp

    strawberries (sliced)
    2 cup

    cooked chicken breast (diced)
    2 cup

    light poppy seed dressing
    6 tbsp

  • Chicken Satay

    Chicken Satay

    How to Make Chicken Satay

    This makes a great party appetizer. You can serve the dip in a bowl on a large platter and surround it with the skewers.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    1 hr prep time


    10 min cook time


    4servings


    2 skewers with 2 Tbsp. sauce

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    Step-By-Step Instructions:

    1. Soak bamboo skewers in warm water for at least 30 minutes. While skewers are soaking, slice chicken breasts into eight strips lengthwise.
    2. In a medium bowl, whisk together 1 tbsp Splenda Brown Sugar, 1 tbsp soy sauce, half the minced garlic, ginger, lime juice and hot sauce. Add chicken to the marinade and marinate chicken strips in the refrigerator for 1 hour.
    3. Prepare an indoor or outdoor grill.
    4. While the chicken is marinating, whisk together the remaining tbsp Splenda brown sugar blend, remaining tbsp soy sauce, remaining minced garlic, peanut butter, and coconut milk in a microwave safe bowl. Set aside.
    5. Thread chicken strips lengthwise onto the soaked bamboo skewers. Grill chicken for 4-5 minutes one each side.
    6. Right before serving, microwave sauce for 30 seconds. Remove from microwave and whisk again to combine. Serve two skewers with 2 Tbsps. of sauce.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Asian
    Appetizers
    Holidays & Entertaining
    Snacks
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 skewers with 2 Tbsp. sauce


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      27g

    • Potassium
      290mg
      6%

    Ingredients

    bamboo skewers
    8

    boneless, skinless chicken breasts
    1 lbs

    low-calorie brown sugar substitute (divided use)
    2 tbsp

    lower sodium soy sauce (divided use)
    2 tbsp

    garlic (minced, divided use)
    2 clove

    minced fresh ginger
    1 tsp

    lime juice
    2 tbsp

    Asian-style hot sauce, such as sriracha
    1/2 tsp

    creamy peanut butter
    2 tbsp

    unsweetened coconut milk beverage
    1/4 cup

  • Chicken or Turkey Pot Pie

    Chicken or Turkey Pot Pie

    How to Make Chicken or Turkey Pot Pie

    Comfort food can be enjoyed even if you want to cook healthier. Phyllo dough makes a fabulously crispy top crust without the fat. Garlic mashed potatoes make a great alternative top “crust.”

    This recipe from The Stress Free Kitchen, by Barbara Seelig-Brown. To order directly from the American Diabetes Association, click here.


    15 min prep time


    45 min cook time


    6servings


    1/6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Place 1 tablespoon olive oil in saucepan. Add onion and garlic and cook 2–3 minutes until it begins to soften. Add celery and carrot and cook 5 minutes to soften. Set aside.
    3. Place 1 tablespoon of olive oil and butter in 4-quart saucepan. Melt butter. Whisk in flour and mix well. (Mixture will be dry.) Gradually add 1 cup stock to saucepan. Cook 2–3 minutes until mixture begins to thicken and takes on a golden color.
    4. Add chicken, peas, parsley, and additional stock to achieve desired consistency (some like it soupy, some like it thick). Season with salt and pepper to taste. Place mixture in baking dish.
    5. Spray each sheet of phyllo with olive oil mister and place on top of baking dish. Trim edges.
    6. Bake for approximately 25 minutes or until crust is golden and pie is bubbly.
    CKD Dialysis
    Kidney-Friendly
    Comfort Food
    Kid Friendly
    Dinner
    Foodie
    Holidays & Entertaining
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      25g

    • Potassium
      380mg
      8%

    Ingredients

    Extra Virgin Olive Oil (divided use)
    2 tbsp

    onion(s) (chopped)
    1/2 cup

    garlic (minced)
    1 clove

    celery (sliced)
    1 cup

    carrot(s) (sliced 1/4-inch thick)
    1 cup

    butter (unsalted)
    1 tbsp

    all-purpose flour
    1/4 cup

    chicken stock (low-sodium, plus additional, if desired)
    2 cup

    cooked chicken (or used cooked turkey, or leftover chicken/turkey)
    3 cup

    baby peas (frozen)
    1 cup

    Italian parsley (chopped)
    2 tbsp

    sea salt (fine)
    1/2 tsp

    black pepper (freshly ground)
    1/2 tsp

    sheets frozen phyllo dough (thawed)
    5

  • Chicken Nacho Casserole

    Chicken Nacho Casserole

    How to Make Chicken Nacho Casserole

    Who said you can’t have “nachos” with diabetes? Try this healthy version that has all the flavor of traditional nachos without all of the extra fat and carbs.


    5 min prep time


    25 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Spray a 2 1/2 quart baking dish with cooking spray.

    2. Season the chicken with black pepper. Spray a large sauté pan with cooking spray and heat over medium-high. Add the chicken and cook for 8 minutes.

    3. Add the diced tomatoes, black beans, chili powder, cumin and garlic powder to the pan. Reduce the heat to low and simmer for 5 minutes.

    4. Pour the chicken mixture into the baking dish. Sprinkle cheese on top and then top with the crushed tortilla chips. Bake 12 minutes or until the cheese is melted.

    CKD Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Kid Friendly
    American
    Holidays & Entertaining
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      25g

    • Potassium
      699mg
      15%

    Ingredients

    nonstick cooking spray
    1 whole

    black pepper
    1/8 tsp

    boneless, skinless chicken breasts (cut into small pieces)
    1 lbs

    fire-roasted tomatoes (14.5-oz)
    1 can

    no-salt-added black beans (15 ounces, drained and rinsed)
    1 can

    chili powder
    2 tsp

    cumin
    1/2 tsp

    garlic powder
    1/2 tsp

    cheddar cheese (shredded, reduced-fat)
    2/3 cup

    tortilla chips (about 24 chips, crushed)
    1 1/2 oz

  • Chicken Lettuce Wraps

    Chicken Lettuce Wraps

    How to Make Chicken Lettuce Wraps

    These low-carb little wraps are quick and simple—but they don’t taste it or look it! They’re also a perfect diabetes-friendly lunch option, especially if you have a little leftover grilled or roasted chicken, such as our tasty Roasted Chicken Breasts. Having a party? No one needs to know these are super healthy. In fact, focus on the fun and let your guests assemble their own lettuce wraps!


    15 min prep time


    6servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix green onion, carrots, peanut sauce, and chicken together in a bowl. Divide the mixture evenly among six lettuce leaves.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Asian
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      6g

    • Potassium
      104mg
      2%

    Ingredients

    green onion (scallion) (thinly sliced)
    2 stalks

    julienne or matchstick carrots
    6 med

    Asian peanut sauce
    6 tsp

    grilled chicken (finely chopped)
    6 oz

    lettuce (Boston or Bib lettuce work well)
    6 leaves