The Super Diabetes Site

Tag: appetizers

  • Spinach Yogurt Dip

    Spinach Yogurt Dip

    How to Make Spinach Yogurt Dip

    Whip up this dip in no time and bring it to a picnic or party as part of a healthy side or snack.


    10 min prep time


    24servings


    2 Tbsps.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor or blender, puree the cottage cheese. Add to a medium bowl.

    2. Add the yogurt, spinach and ranch dressing powder and whisk together. Refrigerate for at least 30 minutes, up to overnight.

    3. Serve with assorted vegetables for dipping.

    Low Sodium
    Low Carb
    American
    Easy Pantry Recipes
    Vegetarian
    Sides
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsps.


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      2g

    • Potassium
      44mg
      <1%

    Ingredients

    cottage cheese (low-fat (1% milk fat))
    1 cup

    Plain Nonfat Greek yogurt (non-fat)
    1 cup

    frozen spinach (thawed and squeezed dry, chopped)
    1 cup

    ranch-flavored salad dressing powder mix
    1 tbsp

  • Turkey Meatballs with Cranberry Sauce

    Turkey Meatballs with Cranberry Sauce

    How to Make Turkey Meatballs with Cranberry Sauce

    Celebrate the season with this delicious, easy-to-make, protein-packed appetizer—meatballs! These juicy, tender meatballs bathed in a luscious cranberry sauce with a hint of smoky sugar-free BBQ sauce are the perfect combination and a sure hit at your holiday gathering.


    30 min prep time


    15 min cook time


    10servings


    3 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375º.  Line a baking sheet with parchment paper.

    2. In a skillet, add sweetener, fresh cranberries, cranberry juice, and salt. Bring to a boil, then simmer on low for 5 minutes, gently smashing the cranberries with the back of a fork as they cook. Turn off heat. 

    3. Carefully blend cranberry mixture until completely smooth (or leave it a bit chunky), using either an immersion blender or a regular blender. If using a regular blender be sure to remove the top to allow some steam to escape.

    4. In a bowl, beat egg and add panko, garlic, and onion powder.  Whisk together.  Add in ground turkey and Parmesan cheese, folding together gently until completely incorporated.

    5. Scoop out turkey mixture and roll into meatballs about 1 1/2 tablespoon size (meatballs will shrink a little as they cook). Place on baking sheet a couple of inches apart. You should get about 30 meatballs total. 

    6. Bake for 15 – 20 minutes, until completely cooked through. 

    7. When finished, add meatballs to skillet and gently toss in cranberry sauce.  Top with a little extra fresh thyme.  Serve immediately! 

    Holidays & Entertaining
    Appetizers
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    10 Servings



    • Serving Size

      3 meatballs


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      13g

    • Potassium
      180mg
      4%

    Ingredients

    Splenda® Granulated Sweetener
    1/2 cup

    cranberries (fresh or frozen)
    1 cup

    cranberry juice
    1 cup

    Kosher Salt
    1/8 tsp

    sugar-free BBQ sauce
    1/2 cup

    eggs (beaten)
    1 whole

    panko bread crumbs
    1/3 cup

    garlic (grated)
    1 clove

    onion powder
    1 1/2 tsp

    ground turkey
    1 lbs

    Parmesan cheese (grated)
    1/3 cup

    fresh thyme (plus more for garnish)
    1/2 tsp

  • Lentils and Greens with Apples

    Lentils and Greens with Apples

    How to Make Lentils and Greens with Apples

    Hearty lentils meet the vibrant flavors of leafy greens and the sweet crunch of apples in this lunch recipe. This nutrient-rich dish not only satisfies your palate with its diverse textures, it’s also a great option for a diabetes-friendly eating plan.


    15 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, combine dry lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes or until lentils are tender. Drain any excess liquid.
    2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
    3. Add minced garlic to the skillet and sauté for an additional 1–2 minutes until fragrant.
    4. Stir in the chopped mixed greens and cook until wilted.
    5. Add cooked lentils to the skillet, stirring to combine with the greens.
    6. In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
    7. Pour the dressing over the lentil and greens mixture. Stir to coat evenly.
    8. Gently fold in the thinly sliced apples. Sprinkle chopped walnuts over the top and finish with the avocado.
    Fiber Focused
    Veggie Rich
    Mediterranean
    Appetizers
    Dinner
    Gluten-Free
    Lunch
    Salads
    Vegan
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      14g

    • Potassium
      598mg
      13%

    Ingredients

    green or brown lentils (rinsed and drained)
    1 cup

    low sodium vegetable broth
    3 cup

    olive oil
    2 tbsp

    garlic (minced)
    2 clove

    mixed greens (chopped)
    4 cup

    apple (cored and thinly sliced)
    1 med

    Apple Cider Vinegar
    1/4 cup

    Dijon Mustard
    1 tsp

    maple syrup
    1 tsp

    Kosher Salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado (diced)
    1/2 med

    walnuts (chopped)
    1/4 cup

  • Air Fryer Thai Spring Rolls with Sweet Chili Sauce

    Air Fryer Thai Spring Rolls with Sweet Chili Sauce

    How to Make Air Fryer Thai Spring Rolls with Sweet Chili Sauce

    Looking for an easy and flavorful appetizer recipe? Look no further than these Air Fryer Thai Spring Rolls with Sweet Chili Sauce! The best part? This recipe has 0 grams of added sugar! These spring rolls are packed with fresh, crunchy Napa cabbage, carrots, green onion and topped with a sweet and tangy chili sauce. Ditch the takeout menu and whip up this recipe in under 30 minutes.

     


    10 min prep time


    25 min cook time


    6servings


    1 roll and 2 tablespoons sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. For the sweet chili sauce: Pour water and vinegar into a saucepan; bring to a boil over high heat. Reduce heat to medium and stir in 1/2 cup sweetener, ketchup, 1 teaspoon fresh ginger, garlic, and chili pepper; reduce heat to low and simmer for 5 minutes.

    2. Add cornstarch to a small bowl and mix with 2 tablespoons cold water until smooth. Whisk cornstarch mixture into Sweet Chili Sauce. Bring mixture back to a low boil while stirring, then remove from heat. Pour into a bowl or jar. Sauce will thicken even more as it cools. Refrigerate until serving with the Thai Spring Rolls.

    3. For the Thai Spring Rolls: In a skillet sprayed with nonstick cooking spray and heated to medium, add shredded cabbage, carrots, and green onion. Add 2 tsps. sweetener, soy sauce, and 1/2 tsp. ginger. Sauté just until wilted, about 3 minutes. Set aside to cool.

    4. Spray your air-fryer with nonstick cooking spray and heat to 390º. While your air fryer is preheating, prepare your Thai Spring Rolls. Lay out a single egg roll wrapper, so it looks like a diamond shape facing you. Scoop about 4 tablespoons of filling into the center of the wrapper. Fold the lower half over the filling, and then pull in the two corners at the same time. Roll it away from you, so it makes a baton-like shape. Take a little water to seal it if needed. Repeat for the rest of the rolls.

    5. Place Thai Spring Rolls into air fryer, 3 at a time, and give them a light coating of cooking spray. Cook for 5 – 7 minutes, turning over halfway through cooking.

    6. Remove and let cool slightly. Repeat for the second batch. Serve alongside Sweet Chili Sauce and enjoy.

    Asian
    Vegetarian
    Vegan
    Appetizers
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 roll and 2 tablespoons sauce


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      0g

      0%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    Ingredients

    water (for the sauce)
    1/2 cup

    rice wine vinegar (for the sauce)
    1/2 cup

    Splenda® Stevia Sweetener (divided use)
    1/2 cup & 2 tsp

    low-sugar ketchup (for the sauce)
    2 tbsp

    fresh ginger (grated, divided use)
    1 1/2 tsp

    garlic (grated, for the sauce)
    1 clove

    Red Chili Flakes (or 1 teaspoon chopped fresh red chili pepper, for the sauce)
    1/4 tsp

    Cornstarch (for the sauce)
    1 1/2 tsp

    Chinese (napa) cabbage (thinly sliced)
    3 1/2 cups packed

    carrots (shredded)
    1 cup packed

    green onion (scallion) (sliced)
    1/2 cup

    lower sodium soy sauce
    2 tsp

    egg roll wrapper
    6 whole

  • Watermelon Gazpacho

    Watermelon Gazpacho

    How to Make Watermelon Gazpacho

    Cool off from the summer heat with this refreshing watermelon gazpacho! Gazpacho is a chilled soup that requires no cooking and uses fresh, blended vegetables. That makes it a great summer recipe you can serve at your next BBQ.


    1 hr 15 min prep time


    6servings


    1 & 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Place watermelon, cucumber, bell pepper, tomatoes, shallot, jalapeño, vinegar, olive oil, salt, and pepper in a blender. Blend until completely smooth. Taste and adjust seasonings if needed.

    2. Refrigerate the gazpacho for at least an hour before serving.

    3. To serve, divide gazpacho between bowls and top with basil. If desired, add a small drizzle of olive oil.

    Heart Healthy
    Fiber Focused
    Veggie Rich
    Latin American
    Soup
    Vegetarian
    Vegan
    One Pot
    No Cook
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 & 1/2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      495mg
      11%

    Ingredients

    seedless watermelon (cubed)
    4 cup

    cucumber(s) (peeled and seeded)
    1

    red bell pepper (chopped)
    1/2

    tomato(es) (cored, seeds and membranes removed)
    4 med

    shallots (chopped)
    1/2

    jalapeño pepper (trimmed and seeded)
    1 small

    sherry vinegar
    1 tbsp

    olive oil
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/8 tsp

    fresh basil (julienned )
    1/4 cup

  • Air Fryer “Honey” BBQ Cauliflower Wings

    Air Fryer “Honey” BBQ Cauliflower Wings

    How to Make Air Fryer “Honey” BBQ Cauliflower Wings

    These air-fryer “honey” BBQ cauliflower wings will be a hit at your next tailgate party! They have the flavor and crunch of traditional BBQ wings but contain fewer grams of fat and calories. While these cauliflower wings have the taste of honey, they have no added sugar since they’re sweetened with zero-calorie sweetener.

    If you don’t have gluten-free flour, you can use the same amount of whole wheat flour instead.


    10 prep time


    15 cook time


    4servings


    4 ounces cauliflower wings

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the BBQ sauce: Combine 3/4 tsp onion powder, 1/2 tsp garlic powder, 1/8 salt, and all other sauce ingredients into a small saucepan and heat to medium-low. Bring to a boil then reduce heat and simmer 15 minutes to allow flavors to develop. Stir occasionally. Remove from heat and set aside. BBQ sauce will thicken as it cools.

    2. To make the wings: Preheat air fryer to 375 degrees F. In a medium bowl, whisk together flour, 1/2 tsp garlic powder, 1/2 onion powder, 1/8 tsp salt, and pepper. Pour in milk and stir to form a batter. (If batter is too thin, add a little more flour and stir. Batter should be thick enough to hold to the cauliflower florets.) Add in cauliflower florets and toss to coat each piece evenly.

    3. Spray basket of air fryer with nonstick cooking spray. Using tongs, place each batter-covered floret into the basket. It’s best to work in two batches so you don’t overcrowd the air fryer. Air-fry each batch for 7 minutes, then remove and brush cauliflower wings with BBQ Sauce. Return to air fryer another 1–2 minutes until crispy.

    4. Remove and repeat for the next batch. Toss all crispy BBQ wings in more sauce. Serve alongside the rest of the BBQ sauce and ranch dressing if desired. Enjoy!

    Veggie Rich
    Vegetarian
    Vegan
    Holidays & Entertaining
    Appetizers
    Dinner
    Lunch
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      4 ounces cauliflower wings


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      450mg
      10%

    Ingredients

    canned no-salt added tomato sauce (for the BBQ sauce)
    1/2 cup

    Splenda® Monk Fruit Granulated Sweetener (for the BBQ sauce)
    3 tbsp

    Apple Cider Vinegar (for the BBQ sauce)
    1 tbsp

    Worcestershire sauce (for the BBQ sauce)
    1 tbsp

    Yellow Mustard (for the BBQ sauce)
    2 tsp

    liquid smoke (for the BBQ sauce)
    1/2 tsp

    onion powder (divided use)
    1 1/4 tsp

    garlic powder (divided use)
    1 tsp

    celery seed (for the BBQ sauce)
    1/8 tsp

    Kosher Salt (divided use)
    1/4 tsp

    cauliflower florets
    10 oz

    unsweetened soy or almond milk
    1/2 cup

    black pepper
    1/8 tsp

    whole wheat flour
    1/3 cup

  • Radish Toasts with Whipped Ricotta & Chives

    Radish Toasts with Whipped Ricotta & Chives

    How to Make Radish Toasts with Whipped Ricotta & Chives

    If you are a fan of avocado toast, mix things up with this radish toast! Diabetes-friendly and filling, this recipe is great to serve as breakfast or brunch. 


    10 min prep time


    4servings


    1 slice of toast

    Print Recipe >

    Step-By-Step Instructions:

    1. Toast the bread under the broiler or in a toaster.

    2. Place the ricotta cheese and chives (reserve some chives for garnishing) in a blender or food processor and purée until smooth. Set aside.

    3. Carefully slice (using a mandolin if you have one) the radishes into ⅛ thick rounds.

    4. Divide the cheese and chive mixture between the 4 slices of bread and smooth into an even layer.

    5. Top the cheese with slices of radishes and any extra chopped chives. Sprinkle with pepper if desired. 

    French
    Comfort Food
    Vegetarian
    No Cook
    Appetizers
    Breakfast and Brunch
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 slice of toast


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      6g

    • Potassium
      206mg
      4%

    Ingredients

    rye bread
    4 slice

    radishes (tops removed)
    2 whole

    fresh chives
    1/2 bunch

    ricotta cheese (reduced fat)
    8 oz

  • Parsley Dill Ricotta Dip

    Parsley Dill Ricotta Dip

    How to Make Parsley Dill Ricotta Dip

    This parsley-dill ricotta dip is perfect in the spring and summer. Fresh herbs flavor creamy and mild ricotta cheese. Cut up some fresh veggies like carrots, celery, or cucumbers to serve with the dip for a refreshing, healthy snack. If you have extra time, bake up some low-carb rosemary flax crackers to serve with it!


    1 hr prep time


    8servings


    2 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the ricotta and lemon zest and juice in a medium bowl. Stir to combine.

    2. Add the parsley, dill, green onions, olive oil, salt, and pepper. Stir to combine.

    3. Chill for an hour before serving.

    Low Carb
    Mediterranean
    Sides
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      2 oz


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      49mg
      1%

    Ingredients

    low-fat ricotta cheese
    15 oz

    lemon (zest and juice from lemon)
    1

    flat leaf parsley (finely chopped)
    1/2 cup

    fresh dill (finely chopped)
    1 tbsp

    green onion (scallion) (sliced)
    1/2 cup

    olive oil
    1 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Parsley Lemon Chickpea Salad

    Parsley Lemon Chickpea Salad

    How to Make Parsley Lemon Chickpea Salad

    With plant-based protein from chickpeas, this recipe makes a delicious side or serve it for lunch! If you are a fan of Mediterranean dishes, try it paired with baked falafel for a delicious meal the whole family will love.  


    15 prep time


    0 cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.

    2. In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.

    3. Place the diced onion in a bowl of cold water for 10 minutes, then drain.

    Mediterranean
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Gluten-Free
    Appetizers
    Budget Friendly
    Quick & Easy
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      166mg
      4%

    Ingredients

    black pepper
    1/8 tsp

    flat leaf parsley (finely chopped)
    1 cup

    lemon (zest and juice from lemon)
    1 whole

    olive oil
    1/4 cup

    15-oz canned chickpeas (drained and rinsed)
    2 can

    red onion (finely diced)
    1/2 med

  • Broccoli and Mandarin Orange Salad

    Broccoli and Mandarin Orange Salad

    How to Make Broccoli and Mandarin Orange Salad

    Crunchy, sweet, and tangy, this refreshing broccoli and mandarin orange salad can satisfy multiple food cravings at once. This diabetes-friendly recipe makes a great side dish to dinner or a fresh lunch.
     
    Try pairing this dish with slow-roasted citrus cod for a heart-healthy meal.


    5 min prep time


    6servings


    ¾ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together the grapefruit juice, shallot, olive oil, vinegar, honey, salt, and pepper.

    2. Add broccoli and mandarin oranges, stir gently so as to not break up the oranges. Sprinkle with pecans.

    Veggie Rich
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Holidays & Entertaining
    Appetizers
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      ¾ cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      2g

    • Potassium
      260mg
      6%

    Ingredients

    grapefruit (juiced)
    1/2 med

    shallots (small diced)
    1 small

    olive oil
    1/4 cup

    champagne vinegar
    1 tbsp

    honey
    2 tsp

    salt
    1/4 tsp

    Pepper
    1/8 tsp

    broccoli (chopped into small florets)
    4 cup

    Canned, No Sugar Added Mandarin Oranges (drained)
    15 oz

    Toasted Pecans (chopped)
    1/4 cup