The Super Diabetes Site

Tag: appetizers

  • Healthy Snack Mix – Foodie Recipe

    Healthy Snack Mix – Foodie Recipe

    How to Make Healthy Snack Mix – Foodie Recipe

    This snack mix is packed with nutrition and healthy fats from the many nuts and seeds. Plus the freeze-dried blueberries add a tangy, fruity flavor to the mix!


    15 min prep time


    15servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an oven to 300 degrees.
    2. Coat a baking sheet with non-stick cooking spray and set aside.
    3. In a bowl, combine Splenda Brown Sugar, cayenne pepper, pumkin seeds, sunflower seeds, almonds and sesame seeds and toss to coat.
    4. Spread mixture onto the baking sheet and then spray again with a coating of cooking spray.
    5. Bake for 15 minutes, stirring every 5 minutes to ensure even browning.
    6. Remove from oven and set aside to cool. When cool, toss nut mixture in a bowl with the freeze dried blueberries.
    Low Sodium
    Low Carb
    Gluten-Free
    Foodie
    Vegetarian
    Snacks
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    15 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%

    • Protein
      6g

    Ingredients

    low-calorie brown sugar substitute
    2 tbsp

    cayenne pepper
    1/8 tsp

    unsalted pumpkin seeds (raw, pepitas)
    1 cup

    unsalted sunflower seeds
    1 cup

    unsalted slivered almonds
    1 cup

    sesame seeds
    1/4 cup

    nonstick cooking spray
    1

    freeze dried blueberries (1.2-ounce)
    1 package

  • Healthy Taco Dip

    Healthy Taco Dip

    How to Make Healthy Taco Dip

    The traditional version of this taco dip is much higher in fat and uses sour cream and cream cheese. We use a healthier fat (avocado) and reduced-fat cheese to save you lots of calories without giving up any taste. This dip is great for tailgating and football season!


    20 min prep time


    24servings


    1 heaping tablespoon

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl mix together refried beans, chili powder, cumin and garlic powder.

    2. Spread the refried beans evenly on a medium serving platter. Spread mashed avocados evenly over beans.

    3. Spread the salsa evenly over top of avocados. Top with tomatoes, shredded lettuce and shredded cheese on top.

    4. Serve the dip with your choice of baked tortilla chips, black bean chips or jicama slices. If you follow a gluten-free diet, make sure tortilla chips are unseasoned and gluten-free.

    Low Sodium
    Low Carb
    Fiber Focused
    Mexican/Southwestern
    Vegetarian
    Snacks
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Appetizers
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    Nutrition facts

    24 Servings



    • Serving Size

      1 heaping tablespoon


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      150mg
      3%

    Ingredients

    fat-free refried beans (16-oz. )
    1 can

    chili powder
    2 tsp

    cumin
    1/2 tsp

    garlic powder
    1/4 tsp

    avocado (mashed)
    1 1/2 med

    salsa
    1/3 cup

    tomato(es) (seeded and diced)
    1 large

    shredded romaine lettuce
    1 cup

    shredded Mexican cheese blend
    1 cup

  • Guacamole Stuffed Cherry Tomatoes

    Guacamole Stuffed Cherry Tomatoes

    How to Make Guacamole Stuffed Cherry Tomatoes

    This recipe is a perfect low-carb appetizer or snack. For an even shorter prep time, use store-bought guacamole to make this recipe.


    15 min prep time


    12servings


    2 tomatoes

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut out the stem of each cherry tomato, cutting deep enough to make a hole into the middle of the tomato without going through the other end.
    2. Scoop the insides of the tomato out and finely chop the insides of tomato and reserve for the guacamole. Place each scooped out tomato upside down on paper towels to drain.
    3. In a medium bowl, mash the avocado with a fork and mix in the scooped out tomato pieces, lime juice, garlic, 1 Tbsp. cilantro, salt (optional), and pepper.
    4. Scoop or pipe the guacamole into the hollowed out tomatoes, dividing it equally among each tomato. Sprinkle the remaining cilantro on top of each tomato.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Mexican/Southwestern
    Appetizers
    Holidays & Entertaining
    Snacks
    Vegetarian
    Foodie
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tomatoes


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      130mg
      3%

    Ingredients

    cherry tomatoes (round, not grape tomatoes)
    24

    ripe avocado
    1

    lime (juiced)
    1

    garlic (minced or grated)
    1 clove

    chopped fresh cilantro (divided use)
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp

  • Ham and Edamame Chop Salad

    Ham and Edamame Chop Salad

    How to Make Ham and Edamame Chop Salad

    This recipe from The Diabetes Carb Control Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.


    10 min prep time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, stir together the dressing ingredients.
    2. In a large bowl, combine the salad ingredients, except the eggs. Cut the eggs in half, discard two yolk halves, and chop the remaining eggs. Add eggs to the salad with the dressing and toss until well coated.
    Veggie Rich
    Comfort Food
    Lunch
    Main Dish
    Quick & Easy
    Salads
    Appetizers
    Dinner
    No Cook
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      17g

    • Potassium
      720mg
      15%

    Ingredients

    light mayonnaise
    1/4 cup

    sour cream (fat-free)
    1/3 cup

    medium garlic (minced)
    1 clove

    cider vinegar
    2

    dried dill (dried)
    1 tbsp

    romaine lettuce (chopped)
    6 cup

    fresh shelled edamame
    1 cup

    extra-lean ham (diced)
    4 oz

    medium cucumber (peeled and chopped)
    1/2

    green bell pepper (diced)
    1/2 cup

    red onion (diced)
    1/3 cup

    Swiss cheese (very thinly sliced, reduced-fat, torn in small pieces)
    2 oz

    large hard boiled eggs (peeled and halved)
    2

  • Grilled Shrimp Skewers

    Grilled Shrimp Skewers

    How to Make Grilled Shrimp Skewers

    This is a great grilling recipe for the summer and the skewers give the shrimp a fancy twist. If you have leftovers, serve the shrimp cold in a green salad with a little reduced-fat feta cheese and balsamic vinaigrette for lunch.


    15 min prep time


    9servings


    1 skewer

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a medium bowl, whisk together olive oil, garlic, lemon zest, lemon juice, crushed red pepper flakes, salt (optional), pepper and scallions.
    3. Add shrimp to bowl and toss to coat evenly. Cover and refrigerate for 30 minutes.
    4. Divide shrimp evenly among nine skewers. Discard remaining marinade.
    5. Grill skewers 2-3 minutes on each side or until shrimp are pink and slightly firm to the touch.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Grilling
    Foodie
    Dinner
    Lunch
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    9 Servings



    • Serving Size

      1 skewer


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      11g

    • Potassium
      105mg
      2%

    Ingredients

    olive oil
    1 1/2 tbsp

    garlic (minced)
    2 clove

    medium lemon (zested and juiced)
    1

    crushed red pepper flakes
    1/4 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    green onion (scallion) ((white and green parts), minced)
    2

    raw medium shrimp (peeled and deveined)
    1 lbs

    bamboo skewers (soaked in warm water)
    9

  • Grilled Pork and Cheese Quesadillas

    Grilled Pork and Cheese Quesadillas

    How to Make Grilled Pork and Cheese Quesadillas

    A Mexican favorite can now be yours. When a quesadilla is grilled rather than prepared in an indoor oven, the result is smoky, rich-flavored quesadilla. If you can’t grill outside, this works great prepared on a stovetop grill pan.


    10 min prep time


    15 min cook time


    8servings


    1/2 quesadilla

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an outdoor grill for medium heat. Heat the oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the pork and sauté for 5–6 minutes. Drain any excess fat.
    2. On two baking sheets, lay out 4 tortillas. Spray tops lightly with oil. Flip over. Spread 1/2 cup of pork evenly over the tortilla. Sprinkle with cheese, scallions, and chilies. Top all the tortillas with the remaining tortillas to form a quesadilla and press together lightly. Spray lightly with oil.
    3. When the grill is hot, place quesadillas on the grill. Grill for 5–7 minutes on each side. During some of this time, you may cover the grill to help melt the cheese and brown the quesadillas. When the first side is golden, flip over and grill the other side. Cut into wedges and serve with yogurt, salsa, and tomatoes.
    Comfort Food
    Grilling
    Kid Friendly
    Mexican/Southwestern
    Appetizers
    Holidays & Entertaining
    Lunch
    Main Dish
    Sandwiches
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 quesadilla


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      265mg

      12%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      18g

    Ingredients

    olive oil
    1 tsp

    onion(s) (minced)
    1/2 cup

    garlic (minced)
    2 tsp

    pork loin (ground)
    1 lbs

    corn or whole-wheat tortillas
    8

    Mexican cheese blend (reduced-fat)
    1 cup

    green onion (scallion) (thinly sliced)
    3

    canned green chiles (3-ounce can chopped mild or hot)
    1

    nonfat Greek yogurt
    1/2 cup

    salsa (prepared mild or hot)
    1/2 cup

    tomato(es) (diced)
    1 cup

  • Grilled Clams With Garlic (Butter) And Lime

    Grilled Clams With Garlic (Butter) And Lime

    How to Make Grilled Clams With Garlic (Butter) And Lime

    I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.
    2. Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.
    3. Cook as per directions for direct heat method for 8–10 minutes, turning halfway through, until cooked through and clam shells fully open. Drizzle the butter into the clam shells and serve. Discard any clams that do not open.
    Low Carb
    Grilling
    Seafood
    Appetizers
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      190mg
      4%

    Ingredients

    I Can’t Believe It’s Not Butter
    2 3/4 tbsp

    garlic (peeled, thinly sliced)
    3 clove

    crushed red pepper flakes (crushed)
    1/2 tsp

    parsley (minced)
    2 tbsp

    littleneck clams (well washed)
    24

    Juice of 1 lime
    1

  • Ginger Honeydew Soup

    Ginger Honeydew Soup

    How to Make Ginger Honeydew Soup

    Cold soups are a wonderful way to begin a light meal. This emerald colored soup pairs nicely with a grain or pasta salad. The enticing ginger flavor will set your taste buds on fire for the next course.


    5 min prep time


    1 hr cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree the honeydew melon, maple syrup, lemon juice, and fresh ginger in a blender or food processor until smooth. Pour into a bowl, cover, and refrigerate 1 hour.

    2. For each serving, swirl in some yogurt and sprinkle with crystallized ginger.

    Comfort Food
    Soup
    Vegetarian
    Sides
    Foodie
    Appetizers
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        18g

    • Protein
      2g

    • Potassium
      320mg
      7%

    Ingredients

    honeydew melon ((from the salad bar or fresh-cut melon))
    2 1/2 cup

    pure maple syrup
    2 tbsp

    fresh lemon juice
    2 tbsp

    grated fresh ginger
    1 1/2 tsp

    plain yogurt (non-fat)
    1/3 cup

    crystallized ginger (finely minced)
    2 tsp

  • Garlic Shrimp on a Cucumber Flower

    Garlic Shrimp on a Cucumber Flower

    How to Make Garlic Shrimp on a Cucumber Flower

    This is a delicious and refreshing appetizer to serve when you have guests over for a summer get-together. The lemon adds a refreshing, citrusy bite to this lean appetizer that your guests will love!


    8servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Steam shrimp in large pot with a steamer basket insert. Cook just until pink, about 5-6 minutes.
    2. Mix in lemon juice, garlic, olive oil, chopped dill, salt, and pepper. Marinate shrimp in this mixture for at least 1 hour and up to 24 hours. Refrigerate while marinating.
    3. Scrub cucumber well. Take a fork and run it up and down the outside of cucumber to make a decorative edge. Slice cucumber into 24 rounds.
    4. Place one piece of shrimp on a cucumber slice and garnish with another sprig of fresh dill. Cover and refrigerate until serving time.
    Low Carb
    Low Sodium
    Fiber Focused
    Veggie Rich
    Seafood
    Appetizers
    Holidays & Entertaining
    Gluten-Free
    Snacks
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      65mg

      22%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%

    • Protein
      7g

    Ingredients

    medium shrimp (peeled and deveined)
    1 lbs

    lemon (juiced)
    1

    garlic (crushed and minced to a paste)
    2 clove

    Extra Virgin Olive Oil
    2 tbsp

    fresh dill (chopped, additional for garnish)
    1/2 cup

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/8 tsp

    small cucumber
    1

  • Garlic Mashed Potato Soup

    Garlic Mashed Potato Soup

    How to Make Garlic Mashed Potato Soup

    Author Aviva Goldfarb: “This recipe was suggested to me by 10-year-old Ames Williford, of Pennsylvania, who makes this soup for her family. It tastes like a cross between mashed and baked potatoes, so our kids love it. You can sprinkle in toppings to your liking, such as scallions, crumbled bacon, cheddar cheese, and additional sour cream. Serve with Baked Breadsticks and Fruit Kabobs.”

    This recipe from The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.


    15 min prep time


    30 min cook time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Dice the onion, peel the garlic, peel and dice the potatoes and store in a bowl with enough water to cover so they don’t brown, slice the scallions, shred the cheese if necessary, and refrigerate, cook, and crumble the bacon, or fully prepare and refrigerate the soup.
    2. (Start the breadsticks and kabobs, if you are serving them.) In a stockpot, heat the margarine over medium heat. Add the onions and garlic and sauté for 3–5 minutes until the onions are translucent. Add the potatoes and cook, stirring frequently, for 1–2 minutes to coat them. Add the broth, bring it to a low boil, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are very tender.
    3. Puree the soup using a handheld immersion blender or a standing blender. Return the soup to the pot, if necessary, and stir in the sour cream until it is smooth. Serve the soup immediately, topped with the scallions, cheese, bacon, and extra sour cream, if desired, or refrigerate for up to 2 days.
    4. SLOW COOKER DIRECTIONS: Add the onions, garlic, potatoes, and broth to the slow cooker and cook on low for 6–10 hours or on high for 3–4 hours. 30 minutes before serving, use an immersion blender or standing blender to puree the soup, then add the sour cream. Serve topped with the scallions, cheese, bacon, and extra sour cream, if desired. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
    5. FLAVOR BOOSTER Serve with hot pepper sauce, such as Tabasco.
    Kid Friendly
    Comfort Food
    Appetizers
    Dinner
    Lunch
    Main Dish
    Sides
    Soup
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      445mg

      19%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      555mg
      12%

    Ingredients

    margarine (trans fat-free)
    1 tbsp

    yellow onion (diced)
    1/2

    garlic (minced, (3–4 cloves), to taste)
    1

    large russet (baking) potatoes (peeled and diced)
    2

    low sodium chicken broth
    32 oz

    sour cream (non-fat)
    2 tbsp

    green onion (scallion) (thinly sliced, or use chives)
    4

    cheddar cheese (shredded, 50% reduced-fat)
    1/3 cup

    turkey bacon (cooked and crumbled (optional))
    2 slice