The Super Diabetes Site

Tag: appetizers

  • Quinoa Cakes

    Quinoa Cakes

    How to Make Quinoa Cakes

    Quinoa is a great substitute for cous cous in most recipes. This ancient grain is hearty and delicious and an excellent source of fiber. Make mini versions of these Quinoa Cakes for a excellent party appetizer.


    20 min prep time


    8servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F. Coat a large baking sheet with Cooking Spray.
    2. Cook quinoa according to package directions. Fluff with a fork and set aside to cool.
    3. In a large bowl, combine cooked quinoa with onion, garlic, black beans, 1 Tbsp. cilantro, carrot, flour, baking powder, egg, salt (optional) and pepper.
    4. Form mixture into eight patties (press firmly to form patty) and place onto prepared baking sheet. Spray the top of the cakes with Cooking Spray.
    5. Bake the cakes for 15 minutes, then flip. Respray them with the cooking spray. Continue cooking for 15 more minutes or until lightly golden brown.
    6. While the cakes are baking, combine the remaining cilantro, yogurt and lime juice in small bowl. Serve the sauce with the warm quinoa cakes.
    Fiber Focused
    Low Sodium
    Appetizers
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      25mg

      8%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        5g

        18%

    • Protein
      10g

    Ingredients

    quinoa
    1 cup

    water
    2 cup

    red onion (minced )
    1/4 cup

    garlic (minced)
    2 clove

    black beans (15-ounce, rinsed and drained)
    1 can

    cilantro (minced and divided)
    2 tbsp

    medium carrot (grated (yield about 1 cup))
    1

    all-purpose flour
    2 tbsp

    baking powder
    1 tsp

    eggs
    1

    egg white
    1

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    remaining cilantro (minced)
    1 tbsp

    plain Greek style yogurt (non-fat)
    1 cup

    lime juice
    2

  • Quick Herb-Tomato Soup

    Quick Herb-Tomato Soup

    How to Make Quick Herb-Tomato Soup

    This soup makes a tasty side dish with a sandwich or salad. You can also serve it as an appetizer. Best of all – you can throw it together in under 10 minutes!


    5 min prep time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small saucepan, stir together all the ingredients except the parsley. Bring to a simmer over medium-low heat. Reduce the heat and simmer for 5 minutes. Carefully pour into a blender and process until smooth (or remove from the heat and use an immersion, or handheld, blender.
    2. Return to the pan. Heat over medium-low heat for 2 to 3 minutes, or until just simmering. Ladle into bowls. Garnish with the parsley.
    Veggie Rich
    Fiber Focused
    Dinner
    Lunch
    Cooking for 1 or 2
    Appetizers
    Vegetarian
    Snacks
    Sides
    Quick & Easy
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        7g

    • Protein
      4g

    Ingredients

    diced tomatoes (14.5-ounce, no-salt added, undrained)
    1 can

    garlic hummus (roasted)
    1/4 cup

    dried rosemary (crushed)
    1 tsp

    Italian seasoning blend (crumbled)
    1/2 tsp

    pepper (coarsely ground preferred)
    1/2 tsp

    snipped fresh parsley (optional)
    1 tbsp

  • Pumpkin Chowder With Toasted Pepitas

    Pumpkin Chowder With Toasted Pepitas

    How to Make Pumpkin Chowder With Toasted Pepitas

    Author Steven Petusevsky: “This chowder is rich and full of bold tropical flavor. You can leave it chunky as I do, or purée it if you like it smooth and creamy. Sometimes I substitute 1 cup of the vegetable broth or water for a cup of light coconut milk for a bit of extra richness.”

    This recipe from The American Diabetes Association Vegetarian Cookbook, by Steven Petusevsky. To order directly from the American Diabetes Association, click here.


    10 min prep time


    45 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place squash, broth, tomatoes, onion, pepper, ginger root, scallions, and thyme sprigs or dried thyme in a nonreactive large saucepan. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally, until all ingredients are tender.
    2. Add cilantro, lime juice, and salt. Remove thyme stems before serving. Garnish each bowl of soup with pepitas before serving. Makes about 2 quarts.
    Veggie Rich
    Caribbean
    Latin American
    Appetizers
    Main Dish
    One Pot
    Sides
    Soup
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      335mg
      7%

    Ingredients

    calabaza squash (peeled and chopped)
    2 lbs

    low sodium vegetable broth (or use water)
    8 cup

    tomato(es) (chopped)
    1 large

    onion(s) (chopped)
    1 med

    green bell pepper (chopped)
    1 med

    jalapeño pepper (seeded and minced)
    1 med

    gingerroot (minced)
    1 tbsp

    green onion (scallion) (chopped)
    8

    fresh thyme ( or 1 teaspoon dried thyme)
    3 sprig

    cilantro (chopped)
    1/4 cup

    lime (juiced)
    1 whole

    salt (to taste)
    1 pinch

    pepitas (toasted)
    1 tbsp

  • Portobello Mushrooms & Onions with Balsamic Glaze

    Portobello Mushrooms & Onions with Balsamic Glaze

    How to Make Portobello Mushrooms & Onions with Balsamic Glaze

    This sautéed mushroom mixture is great as a Bruschetta topping, a side dish for a grilled protein, or a pasta topping. It can even be served as an appetizer or hors d’oeuvre. This great recipe can be made a day ahead of time and reheated or brought to room temperature before serving.


    10 min prep time


    30 min cook time


    15servings


    1/15 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a sauté pan and thinly film with olive oil. Add onion, garlic, and mushrooms. Cook until soft and onions are translucent. Add salt and pepper to taste and red pepper, if desired.
    2. Heat balsamic vinegar in a small saucepan, bring to a boil, and reduce to low. Cook until syrupy, or the vinegar lightly coats the back of a spoon, about 20 minutes. Set aside.
    3. Spread mushroom mixture on grilled bread and drizzle with balsamic vinegar.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mediterranean
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    15 Servings



    • Serving Size

      1/15 recipe


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      170mg
      4%

    Ingredients

    olive oil
    2 tsp

    onion(s) (thinly sliced)
    2 cup

    garlic (minced)
    2 clove

    Portobello mushrooms (sliced 1/4-inch thick, or 16 ounces of any mushroom)
    6

    Sea salt to taste
    1

    Pepper to taste (Freshly ground)
    1

    crushed red pepper flakes (optional)
    to taste

    balsamic vinegar
    3/4 cup

  • Peach and Black Bean Salsa with Chips

    Peach and Black Bean Salsa with Chips

    How to Make Peach and Black Bean Salsa with Chips

    Here’s a fun twist on salsa that everyone will love at your next summer picnic or barbeque.


    8servings


    1/3 rounded cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the lime juice, jalapeno, salt, and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, scallions and oregano until combined. Stir in the beans and adjust seasoning.
    2. Arrange the tortilla chips on a platter around a bowl of the salsa, and serve at room temperature. Alternatively, serve individual portions of salsa with the chips.
    Mexican/Southwestern
    Holidays & Entertaining
    Appetizers
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/3 rounded cup salsa


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      200mg
      4%

    Ingredients

    lime juice (approximately juice from 1 lime)
    2 tbsp

    jalapeño pepper (with some seeds, minced)
    1 small

    sea salt, or to taste
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    peanut oil
    1 tbsp

    peaches (pitted and finely diced)
    1 large

    green onion (scallion) (thinly sliced, green and white parts)
    3 whole

    fresh oregano leaves (finely chopped)
    1/2 tsp

    black beans (15-ounce, gently rinsed and drained (1 1/2 cups))
    1 can

    blue corn or sweet potato tortilla chips
    48

  • Pan-Grilled Tofu Skewers

    Pan-Grilled Tofu Skewers

    How to Make Pan-Grilled Tofu Skewers

    Author Jackie Newgent says, “If you’re looking for an introduction to tofu, meet these Szechuan skewers. They offer a tasty way to try tofu for the first time, or the 101st time! Marinated in a gingery vinaigrette, inserted onto skewers, grilled until lovely caramelized grill markings form, and garnished with fresh cilantro leaves and sesame seeds, these tofu “pops” will be a hit for all the senses. Try them at your next cook-in…or cookout!”


    25 min prep time


    20 min cook time


    6servings


    3 skewers each

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk together the soy sauce, vinegar, scallion, ginger, apple-apricot sauce, sesame oil, and hot pepper flakes in a small bowl. (Makes 1/2 cup.) Pour into a 9 × 13-inch pan or similar-size dish.
    2. Cut the tofu lengthwise into 9 slices; then, cut each slice in half lengthwise or crosswise, creating 18 pieces. Place the tofu slices in a single layer in the soy sauce mixture and marinate about 10–15 minutes per side.
    3. Preheat a grill pan over medium-high heat. Transfer each tofu slice to the pan using tongs, reserving the marinade. Grill (in batches) until deep grill marks form on both sides, about 3 1/2–4 minutes per side.
    4. Insert reusable or bamboo skewers into the cooked tofu, sprinkle with the sesame seeds and cilantro leaves, and serve while warm with the remaining marinade on the side.
    Low Carb
    Grilling
    Appetizers
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      3 skewers each


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      7g

    • Potassium
      100mg
      2%

    Ingredients

    soy sauce (naturally brewed)
    2 tbsp

    rice vinegar (brown)
    1 1/2 tbsp

    green onion (scallion) (green and white parts, minced)
    1

    gingerroot (freshly grated)
    1 tbsp

    apple-apricot sauce or applesauce (no-sugar-added)
    1 tbsp

    sesame oil (toasted)
    2 tsp

    crushed red pepper flakes (dried)
    1/4 tsp

    (14-ounce) package extra-firm tofu (drained and squeezed of excess liquid)
    1

    black or white sesame seeds (or a mixture) (toasted)
    1 tsp

    fresh cilantro
    2 tbsp

  • Mini-Crab Bites – Quick Recipe

    Mini-Crab Bites – Quick Recipe

    How to Make Mini-Crab Bites – Quick Recipe

    This quick and healthy recipe makes a great appetizer for a party. Feel free to substitute canned tuna for crab if desired; just omit the tarragon and replace with chives.


    20 min prep time


    7servings


    4 crab bites

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl combine all ingredients, except cucumbers, and mix well.
    2. Place cucumbers on serving platter and top with a spoonful of crab salad.
    Low Carb
    Seafood
    Appetizers
    Holidays & Entertaining
    Snacks
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      4 crab bites


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      95mg

      32%

    • Sodium
      295mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      5g

    Ingredients

    crab meat (6-ounce, drained (15% leg meat))
    2 can

    light mayonnaise
    1/3 cup

    Dijon Mustard
    1 tsp

    green onions (sliced)
    2

    red bell pepper (finely diced)
    1/2

    lemon juice
    1 tbsp

    dried tarragon (dried)
    3/4 tsp

    sweet relish
    2 tbsp

    cayenne pepper or paprika
    1 pinch

    black pepper (freshly ground)
    1/8 tsp

    cucumber(s) (peeled and sliced into rounds)
    2

  • Mini-Artichoke Cakes

    Mini-Artichoke Cakes

    How to Make Mini-Artichoke Cakes

    These artichoke cakes are a unique and tasty appetizer or snack. Best of all – you build in the portion size by making them in muffin tins.


    10 min prep time


    20 min cook time


    10servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
    2. In a medium bowl mix together all ingredients.
    3. Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Appetizers
    Gluten-Free
    Vegetarian
    Snacks
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      3g

    • Potassium
      80mg
      2%

    Ingredients

    nonstick cooking spray
    1

    artichoke hearts (drained and chopped)
    1 (14-oz) can

    olive oil
    1 tbsp

    egg whites (slightly beaten)
    2

    shredded part-skim mozzarella
    1/2 cup

    Parmesan cheese (freshly grated )
    2 tbsp

    cornmeal
    2 tbsp

  • Mini Veggie Frittatas

    Mini Veggie Frittatas

    How to Make Mini Veggie Frittatas

    Looking for a low-carb start way to start your day? These little frittatas make a quick and healthy breakfast! This recipe is just a start, so feel free to experiment with different veggies, such as zucchini, asparagus, or spinach.


    15 min prep time


    9servings


    1 mini-frittata

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
    2. Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
    3. In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
    4. Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.
    Low Carb
    Low Sodium
    Italian
    Appetizers
    Holidays & Entertaining
    Lunch
    Sides
    Snacks
    Quick & Easy
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
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    Nutrition facts

    9 Servings



    • Serving Size

      1 mini-frittata


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      105mg

      35%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      85mg
      2%

    Ingredients

    paper muffin liners
    9

    nonstick cooking spray
    1

    onion(s) (diced)
    1/4 cup

    green pepper (diced)
    1/2 cup

    eggs
    5

    egg whites
    4

    salt (optional)
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    Parmesan cheese (freshly grated)
    3 tbsp

  • Mini Pear and Goat Cheese Tarts

    Mini Pear and Goat Cheese Tarts

    How to Make Mini Pear and Goat Cheese Tarts

    This is a foodie recipe, but it’s still simple to make and takes just 15 minutes to cook. These mini tarts make a great holiday appetizer.


    10 min prep time


    7servings


    2 tarts

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. Arrange thawed fillo cups on to a baking sheet. Set aside.
    3. In a medium bowl, mix together pears, goat cheese, egg whites and ground black pepper.
    4. Fill each fillo cup with a heaping Tbsp. of pear mixture.
    5. Drizzle to top of each tart with a little balsamic vinegar.
    6. Bake for 15 minutes. Serve hot or room temperature.
    Low Sodium
    French
    Quick & Easy
    Appetizers
    Holidays & Entertaining
    Foodie
    Vegetarian
    Snacks
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    Nutrition facts

    7 Servings



    • Serving Size

      2 tarts


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      5mg

      2%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        1g

        4%

    • Protein
      3g

    Ingredients

    mini fillo shells
    14

    pear (diced, skin on (about 2 small bosc pears))
    1 1/2 cup

    goat cheese (chevre)
    2 oz

    egg whites
    2

    black pepper
    1/4 tsp

    balsamic vinegar
    1/4 cup