The Super Diabetes Site

Category: Recipe

  • Instant Pot Wheat Berry, Black Bean, and Avocado Salad

    Instant Pot Wheat Berry, Black Bean, and Avocado Salad

    How to Make Instant Pot Wheat Berry, Black Bean, and Avocado Salad

    A wheat berry is a whole wheat kernel which is made up of the bran, germ, and endosperm. It’s a true whole grain, meaning It is high in fiber and packed with nutritional benefits. It has a nutty flavor, and a crunchy and chewy texture that seems to pop as you bite into it. It also holds up well, so you can make a big batch to keep on hand to add to salads, soups, or use in place of rice.

    Wheat berries normally take a long time to cook (and dried black beans, too), but in this recipe, you can cook them together in the Instant Pot and cut their cooking time in half!

    Find this recipe and more in The Instant Pot Diabetes Cookbook

    Find more diabetes-friendly Instant Pot recipes here.


    15 min prep time


    35 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Place beans and wheat berries in a fine mesh sieve, rinse and drain. Place in pressure cooker with the 4 cups water. Lock the lid in place and close the seal valve. Press the Manual button for 25 minutes. When the cook time ends, use a quick pressure release.
    2. Meanwhile, combine the tomatoes, peppers, cilantro, vinegar, oil, garlic and salt, in a large bowl and set aside.
    3. When valve drops, carefully remove lid, drain in a fine mesh colander and run under cold water to cool completely. drain well. Add the wheat berry mixture, avocado and cheese to the tomato mixture; toss gently until well coated. Serve as is or over leafy greens such as kale
    Fiber Focused
    Veggie Rich
    Dinner
    Lunch
    Main Dish
    Quick & Easy
    Salads
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        6g

    • Protein
      13g

    • Potassium
      740mg
      16%

    Ingredients

    dried black beans
    1/3 cup

    hard wheat berries
    1/2 cup

    water
    4 cup

    grape tomatoes
    2 cup

    poblano chile pepper (chopped)
    1 cup

    fresh cilantro (chopped)
    1/2 cup

    Apple Cider Vinegar
    2 tbsp

    extra virgin olive oil
    2 tbsp

    garlic (minced)
    1 clove

    salt
    1/2 tsp

    avocado (peeled and chopped)
    1

    reduced fat sharp cheddar cheese (shredded)
    3 oz

  • Instant Pot Freezer Fix Chili

    Instant Pot Freezer Fix Chili

    How to Make Instant Pot Freezer Fix Chili

    It’s cold outside, you’ve had a long day, and you want comfort fast. But everything’s frozen (just like you)! Not a problem with this diabetes-friendly Instant Pot recipe—you can start with frozen turkey and corn, add a few other ingredients, seal it in the cooker, and let it do the rest of the work. No chopping, no browning, just stir it up at the end! If you’re looking to cut the carb count, you can omit the corn. Either way, this is a great go-to recipe to have on hand for “those” days, and it’s kid-friendly, too! 

    Find this recipe and more in The Instant Pot Diabetes Cookbook

    Find more diabetes-friendly Instant Pot recipes here.


    5 min prep time


    35 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the frozen ground turkey in the pressure cooking pot. Top with the remaining ingredients.
    2. Seal lid, close valve and set Manual button to 25 minutes. Use a quick pressure release.
    3. When valve drops, carefully remove the lid and stir, breaking up turkey.
    Fiber Focused
    Comfort Food
    Kid Friendly
    Budget Friendly
    Dinner
    Easy Pantry Recipes
    Gluten-Free
    Main Dish
    One Pot
    Quick & Easy
    Slow Cooker
    Soup
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      20g

    • Potassium
      640mg
      14%

    Ingredients

    frozen lean ground turkey
    1 lb

    frozen corn (or 1 (15 oz) can kidney beans, rinsed)
    1 1/2 cup

    no-salt-added canned black beans (rinsed and drained)
    1 (15-oz) can

    diced tomatoes with basil, garlic, and oregano
    1 (14.5 oz) can

    water
    1 cup

    chili powder
    2 tbsp

    cumin
    1 tbsp

    smoked paprika
    1 1/2 tsp

    salt
    3/4 tsp

  • Chop-Free Chili

    Chop-Free Chili

    How to Make Chop-Free Chili

    Loaded with meat, vegetables, and beans, chili is a one-pot meal that is easy to prepare, budget-friendly, and deliciously comforting. As the name implies, this chop-free chili requires very little prep work. Toss everything in the slow cooker in the morning, and come home to a hearty, comforting bowl of chili that takes less than 10 minutes of work to prepare. This dish is even better the next day, so save some leftovers for tomorrow’s lunch!


    10 min prep time


    7 hr cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Lightly coat a 3 1/2- to 4-quart slow cooker with cooking spray.
    2. Lightly coat a large skillet with cooking spray and place over medium-high heat until hot. Brown the beef and sausage for about 2 minutes, stirring frequently.
    3. Place the meat in the slow cooker along with the beans, pepper stir-fry, tomatoes, sugar, chili powder, and 2 teaspoons cumin. Cover and cook on high for 3 1/2 hours or on low for 7 hours.
    4. Stir in the remaining ingredients. Cover and let stand on low for 15 minutes to absorb flavors. Flavor improves overnight.
    Fiber Focused
    Comfort Food
    Budget Friendly
    Dinner
    Easy Pantry Recipes
    Lunch
    Main Dish
    One Pot
    Quick & Easy
    Slow Cooker
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      630mg

      27%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        8.5g

        30%
      • Total Sugars
        9g

    • Protein
      26g

    • Potassium
      250mg
      5%

    Ingredients

    nonstick cooking spray
    1

    lean ground beef
    12 oz

    sweet Italian turkey breakfast sausage links (casings removed)
    3 1/2 oz

    no-salt-added pinto or kidney beans (rinsed and drained)
    1 (15-oz) can

    frozen pepper stir-fry
    8 oz

    no-salt-added stewed tomatoes
    2 (14.5-oz) cans

    sugar
    2 tsp

    chili powder
    1 tbsp

    cumin (divided)
    1 tbsp

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

  • Chipotle BBQ Pork Folded Tacos

    Chipotle BBQ Pork Folded Tacos

    How to Make Chipotle BBQ Pork Folded Tacos

    Looking for an easy meal that’s a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you’re home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos.


    20 min prep time


    6 hr cook time


    16servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.
    2. Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
    3. Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.
    4. To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Latin American
    Slow Cooker
    Sandwiches
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    16 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%

    • Cholesterol
      30mg

      10%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        3g

    • Protein
      15g

    • Potassium
      230mg
      5%

    Ingredients

    garlic (minced)
    2 clove

    reduced-sugar barbecue sauce
    1 cup

    chipotle chili peppers in adobo sauce (pureed )
    4

    pork shoulder (trimmed)
    2 lbs

    smoked paprika
    1 1/2 tsp

    low-carb whole-wheat tortillas
    16

    shredded cabbage
    2 cup

    diced onion (about 2 medium onions)
    1 1/2 cup

  • Pineapple and Chile Quesadillas

    Pineapple and Chile Quesadillas

    How to Make Pineapple and Chile Quesadillas

    Sweet and savory comes together in this meatless quesadilla.


    10 min cook time


    6servings


    1 wedge

    Print Recipe >

    Step-By-Step Instructions:

    1. Chop the pineapple into bite-sized pieces. Mist a large skillet with cooking spray. Over medium heat, lightly char the pineapple. Set aside.
    2. Recoat the skillet with cooking spray. Place one tortilla in the skillet over medium-high heat and cook until air bubbles begin to form, about 1 minute. Spread half of the cheese evenly over the tortilla, covering it to the edges.
    3. Top the cheese with half of the charred pineapple. Sprinkle half of the red pepper flakes over the pineapple. Cook until the cheese starts to melt, about 1 minute, then fold the tortilla in half. Flip the folded tortilla over and cook until it is lightly toasted and the cheese is completely melted, about 1 to 2 minutes.
    4. Transfer the quesadilla to a cutting board. Repeat steps 2 and 3 with the second tortilla and the remainder of the ingredients.
    5. Cut each quesadilla into 3 wedges. Serve hot with a side of salsa.
    Low Carb
    Fiber Focused
    Kid Friendly
    Mexican/Southwestern
    Latin American
    Vegetarian
    Quick & Easy
    Budget Friendly
    Sides
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 wedge


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2.4g

        12%

    • Cholesterol
      15mg

      5%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      50mg
      1%

    Ingredients

    canned pineapple (drained)
    1/2 cup

    10-inch whole wheat flour tortillas
    2

    Monterey jack cheese (reduced fat, shredded)
    1 cup

    crushed red pepper flakes
    1 tsp

  • Steak and Portobello Sandwich

    Steak and Portobello Sandwich

    How to Make Steak and Portobello Sandwich

    Meaty portobello mushrooms and a warm balsamic vinegar dipping sauce make this steak sandwich a real treat. Buy whole portobello mushrooms and slice them after they’re cooked.

    Double Up: Cook some extra steak while you are making this recipe, and save the leftovers for Mediterranean Steak with Minted Couscous later in the week.


    5 min prep time


    15 min cook time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix the garlic and balsamic vinegar in a small bowl. Set aside.
    2. Remove visible fat from the steak. Heat a skillet to medium-high heat. Place the steak in the skillet and sear for 2 minutes. Turn the steak over and cook for 2 more minutes, or until they reach desired doneness. Remove from the skillet and set aside.
    3. Coat the skillet with the olive oil spray. Add the mushrooms and cook for 5 minutes, turning over once. Remove the mushrooms to a cutting board.
    4. Add the garlic-vinegar mixture to the skillet and boil for 3 to 4 minutes, until reduced by half. Divide the sauce among 4 small bowls and set aside.
    5. Slice open the rolls, then mist each side with the olive oil spray. Toast the rolls in a toaster oven for 1 minute.
    6. Slice the steak and mushrooms into thin strips. Arrange about 5 oz of steak and 3/4 cup of mushrooms on the bottom half of each roll. Top with salt and pepper. Cover each sandwich with the top half of the roll, cut in half, and serve with the dipping sauce.
    Sandwiches
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      490

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        4.9g

        25%

    • Cholesterol
      110mg

      37%

    • Sodium
      690mg

      30%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        15g

    • Protein
      46g

    • Potassium
      980mg
      21%

    Ingredients

    garlic (crushed)
    6 clove

    balsamic vinegar
    1 cup

    strip, flank, or skirt steak
    1 1/2 lbs

    olive oil spray
    1

    Portobello mushrooms
    1/2 lbs

    whole-wheat hoagie rolls
    4

    salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

  • Mediterranean Steak with Minted Couscous

    Mediterranean Steak with Minted Couscous

    How to Make Mediterranean Steak with Minted Couscous

    The flavors of the Mediterranean have captured the imagination of travelers for centuries. Precooked, packaged couscous takes only 5 minutes to make, so it’s a great option for a quick dinner. Couscous is made from semolina flour and is, in fact, a form of pasta even though many people think it is a grain. You just boil water, remove it from the heat, add the couscous, cover, and let it stand. For this recipe, we’ve added fresh mint and chopped tomatoes to add a fresh flavor that goes well with the steak.

    Double Up: Cook some extra steak while you are making this recipe, and save the leftovers for a Steak and Portobello Sandwich later in the week.


    10 min prep time


    15 min cook time


    4servings


    5 oz steak with walnut topping, 1 1/2 cups couscous

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil. Once boiling, remove the water from the heat and add the couscous. Cover with a lid and let stand for 5 minutes.
    2. Fluff the couscous with a fork. Add the tomatoes, mint, olive oil, salt, and 1/4 tsp of the pepper. Cover and set aside.
    3. Remove the visible fat from the steak.
    4. Heat a skillet to medium-high heat. Place the steak in the skillet and sear for 2 minutes. Turn the steak over and cook for 2 more minutes, or until it reaches desired doneness.
    5. Remove the steaks from the skillet.
    6. Heat a nonstick skillet over medium-high heat. Coat the skillet with olive oil spray. Add the walnuts, olives, and capers. Saute for 2 minutes.
    7. Place 1 1/2 cups of the couscous mixture on each of 4 dinner plates. Top with equal portions of the steak. Spoon the walnut mixture over the steak and sprinkle with the remaining 1/4 tsp of pepper.
    Mediterranean
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      5 oz steak with walnut topping, 1 1/2 cups couscous


    • Amount per serving



      Calories





      510

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3.3g

        17%

    • Cholesterol
      95mg

      32%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g

    • Protein
      48g

    • Potassium
      1055mg
      22%

    Ingredients

    water
    2 cup

    couscous
    1 cup

    tomato (diced (about 3 cups))
    3

    chopped fresh mint
    1/2 cup

    olive oil
    2 tbsp

    salt
    1/4 tsp

    freshly ground black pepper
    1/2 tsp

    strip, flank, or skirt steak
    1 1/2 lbs

    walnut pieces
    2 tbsp

    pimiento-stuffed green olives (sliced (about 2/3 cup))
    16

    capers
    3 tbsp

  • Meatball Kebabs

    Meatball Kebabs

    How to Make Meatball Kebabs

    These meatballs make a fun family meal. Or serve them on a platter as an appetizer the next time you are entertaining.

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


    20 min prep time


    25 min cook time


    6servings


    2 kebabs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. Combine the egg whites, parmesan cheese, garlic, turkey, salt, and pepper. Mix well, and form 24 meatballs. Refrigerate the meatballs for at least 30 minutes.
    3. Skewer 2 meatballs, 2 tomatoes, 1 piece of mushroom, and 1 piece of onion alternating on each skewer.
    4. In a small bowl, whisk together the vinegar and olive oil.
    5. Place the kebabs on the baking sheet and brush the kebabs on alludes with the vinegar and olive oil mixture. Reserve the marinade.
    6. Bake the kebabs 10 minutes. Brush all sides with the marinade again and bake an additional 10-15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Lunch
    Dinner
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      2 kebabs


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      22g

    • Potassium
      520mg
      11%

    Ingredients

    nonstick cooking spray
    1

    large egg whites or 1 cup egg substitute
    4

    grated parmesan cheese
    2 tbsp

    garlic (minced)
    2 clove

    lean ground turkey
    20 oz

    salt
    1/2 tsp

    ground black pepper
    1/4 tsp

    bamboo skewers
    12

    grape or cherry tomatoes
    24

    cremini (baby bella) mushrooms (cut in half if needed to make 12 pieces)
    8 oz

    onion(s) (quartered, then each quarter cut into thirds (12 onion pieces total))
    1 med

    balsamic vinegar
    1/4 cup

    olive oil
    1 tsp

  • Carrot Cake Whoopie Pies

    Carrot Cake Whoopie Pies

    How to Make Carrot Cake Whoopie Pies

    Here’s a decadent treat to enjoy on special occasions. It even has fresh carrots baked into it!


    15 min prep time


    15 min cook time


    12servings


    1 whoopie pie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and coat with cooking spray. Set aside.
    2. In a medium bowl, combine the brown sugar blend, applesauce, oil, egg substitute, and vanilla. Mix well and set aside.
    3. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and nutmeg.
    4. Make a well in the center of the dry ingredients. Add the sugar (wet) mixture to he dry ingredients all at once and mix well.
    5. Stir in the carrots. Scoop mounds of batter the size of a heaping tablespoon onto the baking sheets. Space them about 2 inches apart for a total of 24 cookies (2 sheets of 12).
    6. Bake 15 minutes. Set aside to cool.
    7. In a small bowl, beat the filling ingredients until smooth and fluffy. Spread a light layer of frosting between two cookies.
    Dessert
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 whoopie pie


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g

    • Protein
      6g

    • Potassium
      200mg
      4%

    Ingredients

    nonstick cooking spray
    1

    brown sugar substitute
    1/2 cup

    unsweetened applesauce
    1/2 cup

    olive oil
    1/4 cup

    egg substitute
    1/2 cup

    vanilla extract
    1 tsp

    whole wheat flour
    1 cup

    old-fashioned rolled oats
    1 cup

    baking powder
    2 tsp

    baking soda
    1/2 tsp

    ground cinnamon
    1 tsp

    ground nutmeg
    1/4 tsp

    shredded carrots
    2 cup

    fat-free cream cheese
    8 oz

    vanilla extract
    1 tsp

    maple syrup
    2 tbsp

    low-calorie granulated sugar substitute (such as Truvia)
    2 tbsp

    lemon juice
    1 tsp

  • Savory Stuffed Pumpkins

    Savory Stuffed Pumpkins

    How to Make Savory Stuffed Pumpkins

    Wow your dinner companions and pair this charming main dish with a nonstarchy vegetable or salad for a complete meal. To make this vegetarian, simply omit the sausage and use vegetable broth instead of chicken broth.


    15 min prep time


    70 min cook time


    4servings


    1 pumpkin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Cut the tops off the pumpkins
      (save the tops), and place the pumpkins cut side down in a
      9-by-13-inch baking dish. Pour the water over the pumpkins and bake for 30 minutes. Remove the pumpkins from the pan and set them aside to cool slightly. Discard the water.
    2. While the pumpkins are cooking, coat a small sauté pan with cooking spray and place over medium heat. Add the onion and celery and sauté for about 7 minutes, until softened; set aside to cool.
    3. In a medium bowl, combine the remaining ingredients and mix until the bread is coated and has started to soften. Stir in the onion and celery mixture.
    4. Place the pumpkins cut side up in the baking dish and
      gently scoop out the seeds, taking care not to remove too much of the pumpkin flesh. Divide the filling mixture evenly among the pumpkins and cap with the pumpkin tops. Bake for 30 minutes. Remove the tops and bake 10 more minutes. If desired, serve with the tops.
    Comfort Food
    Dinner
    Holidays & Entertaining
    Main Dish
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pumpkin


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      17g

    • Potassium
      1000mg
      21%

    Ingredients

    sugar pie pumpkins
    4 small (about 1 lb each)

    water
    1 cup

    nonstick cooking spray
    1

    onion(s) (minced (1/2 cup))
    1 small

    celery (diced small)
    2 stalks

    eggs
    2 large

    low sodium chicken broth
    1 cup

    whole wheat bread (cubed)
    2 cup

    fully cooked apple chicken sausage (diced)
    2 (3-oz) links

    Parmesan cheese (shredded)
    1/4 cup

    ground black pepper
    1/2 tsp

    fresh thyme (chopped)
    1 tbsp