The Super Diabetes Site

Tag: gluten-free

  • Open-Faced Sweet Potato “Sandwich”

    Open-Faced Sweet Potato “Sandwich”

    How to Make Open-Faced Sweet Potato “Sandwich”

    You can use this method with any sandwich fillings. Try sliced tomato, basil, and fresh mozzarella cheese, or try ham with spinach and muenster cheese.


    10 min prep time


    25 min cook time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set it aside.
    2. Slice one round edge of the sweet potato thinly lengthwise. Slice the other round edge of the sweet potato thinly lengthwise. Discard those slices.
    3. Slice the sweet potato down the middle lengthwise and peel. Repeat for other sweet potato. You will end up with four 1-inch-thick lengthwise slices of sweet potato.
    4. Place on the prepared baking sheet and spray the tops of the sweet potatoes with cooking spray. Bake the sweet potatoes for 10 minutes, then reduce the heat to 350 degrees F.
    5. Flip the sweet potatoes and then lay equal amounts of thinly sliced zucchini and red bell pepper on each sweet potato. Season with the salt-free seasoning.
    6. Cut each slice of swiss cheese in half and top each sweet potato with the swiss cheese. Return the potatoes to the oven for 15 more minutes.
    7. Serve immediately.
    Low Sodium
    Quick & Easy
    Sandwiches
    Lunch
    Sides
    Vegetarian
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      420mg
      9%

    Ingredients

    red bell pepper (seeded and thinly sliced)
    1

    Swiss cheese (1-ounce each, reduced-fat)
    2 slice

    salt-free seasoning (like Mrs. Dash)
    1 tsp

    small zucchini (thinly sliced lengthwise)
    1

    medium sweet potatoes
    2

    nonstick cooking spray
    1

  • OK Oatmeal with Strawberries and Almonds

    OK Oatmeal with Strawberries and Almonds

    How to Make OK Oatmeal with Strawberries and Almonds

    Put a new twist on oatmeal by mixing in a bit of fruit preserves, fresh strawberries and almonds.


    4servings


    ½ cup oatmeal + 1 Tbsp. fruit spread + ½ cup berries + 1 Tbsp. almonds

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine water, oats, and salt in a medium-size pan. Bring to a boil, reduce heat, and simmer 10 minutes uncovered. Remove from heat and let stand 2 minutes.
    2. Place the fruit spread in a small microwave-safe bowl and cook on high setting for 15 seconds or until slightly melted. Remove from heat and stir in the extract.
    3. Spoon equal amounts of the oatmeal in 4 bowls. Top with 1 Tbsp. fruit spread, 1/2 cup berries, and 1 Tbsp. almonds.
    Fiber Focused
    Kid Friendly
    Breakfast and Brunch
    Gluten-Free
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup oatmeal + 1 Tbsp. fruit spread + ½ cup berries + 1 Tbsp. almonds


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        12g

    • Protein
      5g

    • Potassium
      265mg
      6%

    Ingredients

    old-fashioned rolled oats (gluten-free)
    1 cup

    water
    2 cup

    salt
    1/4 tsp

    raspberry fruit spread (slightly melted)
    1/4 cup

    almond extract
    1/2 tsp

    strawberries (quartered)
    2 cup

    slivered almonds (toasted)
    1 oz

  • One-Pot Roasted Chicken with Acorn Squash

    One-Pot Roasted Chicken with Acorn Squash

    How to Make One-Pot Roasted Chicken with Acorn Squash

    The apples and cinnamon in this savory one-pot main dish will fill your home with a delicious Autumn aroma.


    5 min prep time


    55 min cook time


    4servings


    1 chicken thigh, 2 acorn squash wedges, about 4 slices of apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F.
    2. Season the chicken with the rosemary. In a Dutch oven or oven-safe pot, heat the oil over medium-high heat. Place the chicken in the pot and sear for 3 minutes per side.
    3. Cut the acorn squash in half lengthwise and scoop out the seeds. Cut each half into quarters; discard ends.
    4. Place the acorn squash and apple slices around the chicken. Drizzle the honey evenly over the squash and apple slices and then sprinkle them with cinnamon. Pour the water over the chicken.
    5. Bake for 45 minutes in the oven, uncovered. To serve, pour some of the juices over the chicken, squash, and apples.
    Fiber Focused
    Low Sodium
    Budget Friendly
    Gluten-Free
    Dinner
    One Pot
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh, 2 acorn squash wedges, about 4 slices of apple


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      105mg

      35%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        12g

    • Protein
      19g

    • Potassium
      615mg
      13%

    Ingredients

    thighs (4-ounce each, boneless, skinless chicken)
    4

    dried rosemary
    1 tsp

    olive oil
    2 tsp

    acorn squash (1-1/4 lbs)
    1

    Granny Smith or other tart apple (cored and sliced)
    1

    honey
    1 tbsp

    ground cinnamon
    1/4 tsp

    water
    1/2 cup

  • Mixed Greens with Cranberries, Bacon and Walnuts

    Mixed Greens with Cranberries, Bacon and Walnuts

    How to Make Mixed Greens with Cranberries, Bacon and Walnuts

    Walnuts are the only nut to provide an excellent source of heart-healthy omega-3 fatty acids. This salad would be a great starter for a homemade Valentine’s Day dinner.

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


    10 min prep time


    5servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium skillet, cook the bacon over medium-high heat until done. Place the bacon on a paper towel and set aside.
    2. Place the walnuts in a small nonstick skillet on low heat and cook until the walnuts begin to brown, about 4 minutes.
    3. In a salad bowl, mix together all of the salad ingredients.
    4. In a small bowl, whisk together the dressing ingredients. Pour dressing ingredients over the salad and toss to coat.
    Low Sodium
    Low Carb
    Veggie Rich
    Holidays & Entertaining
    Gluten-Free
    Sides
    Quick & Easy
    Salads
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    Nutrition facts

    5 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      5g

    • Potassium
      280mg
      6%

    Ingredients

    bacon (cut into 1-inch pieces)
    2 slice

    walnuts (chopped)
    1/4 cup

    bag spring lettuce mix
    1 (10-oz) bag

    broccoli slaw mix
    6 oz

    dried cranberries
    2 tbsp

    balsamic vinegar
    2 tbsp

    Dijon Mustard
    1/2 tsp

    olive oil
    2 1/2 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

  • 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

  • Meatloaf Muffins with Sweet Potato Topping

    Meatloaf Muffins with Sweet Potato Topping

    How to Make Meatloaf Muffins with Sweet Potato Topping

    This healthy meal is super easy and delicious. Not to mention – it bakes more quickly than a large meat loaf because of the smaller muffin size.


    20 min prep time


    50 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F. Line a muffin pan with muffin papers.
    2. Clean the potatoes and prick them several times with a fork. Bake the potatoes in the oven for 20 minutes. Remove the potatoes from the oven and microwave them for an additional 5 minutes or until soft. Remove the skins from the potatoes and place the potatoes into a medium bowl. Mash with a potato masher and whisk in the margarine. Mix well.
    3. In a medium bowl, mix together the meatloaf ingredients.
    4. Scoop about 1/4 cup meatloaf mixture into each lined muffin cup. Bake for 25 minutes.
    5. Top each cooked meatloaf muffin with a scoop of sweet potatoes.
    Low Sodium
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Quick & Easy
    Dinner
    Lunch
    Easy Pantry Recipes
    Holidays & Entertaining
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      50mg

      17%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      11g

    • Potassium
      350mg
      7%

    Ingredients

    sweet potatoes
    2 (about 24 oz total)

    margarine (trans-fat-free)
    1 tbsp

    lean ground turkey
    20 oz

    eggs (slightly beaten)
    1

    chili powder
    1 tbsp

    black pepper
    1/4 tsp

    garlic powder
    1 tsp

    onion(s) (finely diced)
    1/3 cup

    cornmeal or oats (gluten-free oats if following gluten-free diet)
    1/2 cup

    ketchup
    2 tbsp

  • Meatball Kabobs

    Meatball Kabobs

    How to Make Meatball Kabobs

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


    20 min prep time


    6servings


    2 kabobs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. Combine the egg whites, Parmesan cheese, garlic, ground turkey, salt (optional), and pepper. Mix well and make 12 meatballs. Refrigerate the meatballs for at least 30 minutes.
    3. Skewer 2 meatballs, 2 tomatoes, 1 mushroom, and 1 piece of onion alternating on each skewer.
    4. In a small bowl, whisk the balsamic vinegar and olive oil together.
    5. Place the kabobs on the baking sheet and brush the kabobs on all sides with the balsamic and olive oil mixture. Reserve the marinade.
    6. Bake the kabobs for 10 minutes. Brush all sides with the marinade again and bake for an additional 10-15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.
    Low Carb
    Low Sodium
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Lunch
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      2 kabobs


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      75mg

      25%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      22g

    • Potassium
      525mg
      11%

    Ingredients

    salt (optional)
    1/2 tsp

    lean ground turkey (93% fat-free)
    20 oz

    garlic (minced)
    2 clove

    Parmesan cheese (grated)
    2 tbsp

    egg whites
    2

    pepper
    1/4 tsp

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

    grape or cherry tomatoes
    24

    medium onion (halved, then quartered, then each quarter cut into 3 (for a total of 12 onion pieces))
    1

    balsamic vinegar
    1/4 cup

    olive oil
    1 tsp

    bamboo skewers
    12

  • Marinated Grilled Chicken with Zucchini

    Marinated Grilled Chicken with Zucchini

    How to Make Marinated Grilled Chicken with Zucchini

    This delicious dish is perfect for a busy weeknight dinner. Just remember to marinade the chicken the night before if you want extra flavor.


    1 hr prep time


    4servings


    4 ounces chicken tenders and 1/2 cup zucchini rounds

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together all marinade ingredients. Place the chicken tenderloins in a large plastic storage bag. Pour marinade over tenderloins and coat well. Seal bag and refrigerate 1 hour or overnight.
    2. Spray grill with cooking spray and preheat to medium-high. Place chicken tenderloins on grill and brush with any remaining marinade. Grill about 4-5 minutes per side or until done.
    3. Brush zucchini with olive oil. Grill 3-5 minutes per side. Serve chicken tenderloins with zucchini rounds.
    4. Confirm ingredients are gluten-free and this recipe can be made gluten-free.
    Low Sodium
    Low Carb
    Grilling
    Quick & Easy
    Gluten-Free
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 ounces chicken tenders and 1/2 cup zucchini rounds


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      65mg

      22%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      25g

    • Potassium
      520mg
      11%

    Ingredients

    Juice of 2 clementine oranges
    1/2 cup

    olive oil
    1 tbsp

    garlic (minced)
    1 clove

    black pepper
    1/8 tsp

    nonstick cooking spray
    1

    chicken tenderloins (boneless)
    1 lbs

    medium zucchini (sliced into 1/2-inch circles)
    2

    olive oil
    2 tbsp

  • Mango and Tomato Salsa

    Mango and Tomato Salsa

    How to Make Mango and Tomato Salsa

    This homemade salsa made from fresh produce is more nutritious and lower in sodium than the canned salsa you find at the store. Serve it over tacos, quesadillas or grilled chicken!


    5servings


    1/5 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Determine how much jalapeno you want to use. If you prefer to remove the seeds, do so carefully. Avoid touching eyes and nose.
    2. Mix all ingredients.
    3. Serve with warm corn tortillas or grilled meats.
    Veggie Rich
    Low Carb
    Mexican/Southwestern
    Appetizers
    No Cook
    Salad Dressings & Condiments
    Sauces
    Sides
    Snacks
    Vegetarian
    Gluten-Free
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    Nutrition facts

    5 Servings



    • Serving Size

      1/5 of recipe


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%

    • Protein
      1g

    Ingredients

    jalapeño pepper (or 1/2, chopped)
    1

    tomato(es) (chopped)
    1 cup

    mango (chopped)
    1 cup

    white onion (chopped)
    1/4 cup

    cilantro (chopped)
    1/2 cup

    olive oil
    1 tsp

    lime juice
    1 tsp