The Super Diabetes Site

Tag: holidays & entertaining

  • California Date and Acorn Squash Salad

    California Date and Acorn Squash Salad

    How to Make California Date and Acorn Squash Salad

    The sweetness of the California Dates pairs beautifully with the spiciness of the arugula and the Indian spice blend, garam masala, adds depth of flavor to this enticing side dish. Keeping the skin on the acorn squash adds texture and fiber to the dish as well. Feel free to swap out the acorn squash with other winter varieties, such as delicata squash. 


    15 min prep time


    20 min cook time


    6servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F and line a baking sheet with foil or parchment paper.

    2. In a large bowl, add squash, oil, ½ teaspoon salt, and ½ teaspoon garam masala and mix together well. Place the squash on the baking sheet in a single layer and roast for 20 minutes, turning over pieces halfway. 

    3. In same bowl, add juice, jam, ground black pepper, and remaining ½ teaspoon salt and ¼ teaspoon garam masala. Whisk together well. 

    4. Add cooked squash and dates to bowl and toss together. 

    5. Place arugula in a large serving bowl or platter. Add squash and dates. Top with toasted nuts. 

    French
    Vegetarian
    Vegan
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        15g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      551mg
      12%

    Ingredients

    acorn squash (sliced into ½-inch thick slices)
    1 whole

    olive oil
    1 tbsp

    Kosher Salt (divided)
    1 tsp

    garam masala (divided)
    3/4

    fresh squeezed orange juice
    2 tbsp

    apricot jam
    1 tbsp

    black pepper
    1/4 tsp

    California dates (pitted and cut into quarters)
    3/4 cup

    arugula
    5 cup

    toasted nuts of choice (such as pistachios, pecans, walnuts, or almonds)
    1/3 cup

  • Spiced Ginger Carrot Soup

    Spiced Ginger Carrot Soup

    How to Make Spiced Ginger Carrot Soup

    This flavorful Spiced Ginger Carrot soup is a culinary journey that transcends borders, drawing inspiration from global kitchens. With a touch of spice and a hint of warming ginger, it’s the perfect balance of savory and sweet. This diabetes-friendly recipe would pair well with a creamy salad, like the Brussels Sprout Salad with Avocado, Artichokes, & Creamy Honey Mustard Dressing.


    15 min prep time


    20 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes.

    2. Add the minced garlic and freshly grated ginger. Sauté for about 1–2 minutes until fragrant. Stir in the coriander and turmeric. Cook for another minute to toast the spices.

    3. Add the chopped carrots to the pot and sauté for a few minutes, coating them with the aromatic spices.

    4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let the carrots cook until they are tender.

    5. Once the carrots are cooked, use an immersion blender to pureé the soup until smooth.
      Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.

    6. Stir in the coconut milk and season the soup with salt and pepper to taste.

    7. Let the soup simmer for a few more minutes to heat through.

    8. Serve the spiced ginger carrot soup hot, garnished with chopped fresh cilantro.

    Veggie Rich
    Low Carb
    Caribbean
    Asian
    Soup
    Vegetarian
    Vegan
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      231mg
      5%

    Ingredients

    carrots (peeled and chopped)
    1 lbs

    onion(s) (chopped)
    1 whole

    garlic (minced)
    2 clove

    olive oil
    2 tbsp

    fresh ginger (grated)
    2 tbsp

    ground coriander
    1 tsp

    ground turmeric
    1/4 tsp

    salt
    1/4 tsp

    low sodium vegetable broth
    4 cup

    lite coconut milk (unsweetened)
    1 cup

    fresh cilantro (for garnish)
    1

  • Turkey Stuffed Portobello Mushrooms with Feta, Spinach & Pecan Salad

    Turkey Stuffed Portobello Mushrooms with Feta, Spinach & Pecan Salad

    How to Make Turkey Stuffed Portobello Mushrooms with Feta, Spinach & Pecan Salad

    Indulge in the rich flavors of the season with our diabetes-friendly stuffed mushrooms paired with a refreshing salad. This Very-Low-Carbohydrate Meal Pattern dish is delicious and packed with nutrients, making it a perfect choice for a healthy meal.


    10 min prep time


    30 min cook time


    4servings


    1 stuffed mushroom, 2 cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

    2. Remove the stems and scrape out the gills from the portobello mushroom caps. Lightly spray the caps with olive oil and place them on the baking sheet, open side up.

    3. Heat a non-stick skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey, until no longer pink (about 5–6 minutes). Add the minced garlic and cook for 1 additional minute.

    4. Stir in the diced tomatoes, oregano, smoked paprika, salt, and pepper. Mix well and cook for another 3–4 minutes.

    5. Divide the turkey mixture evenly among the mushroom caps. Bake for 15–20 minutes, or until the mushrooms are tender and the filling is heated through.

    6. In a large bowl, combine the baby spinach, crumbled feta, toasted pecans, cucumber, and cherry tomatoes.

    7. In a small bowl, whisk together the balsamic vinegar, olive oil, and Dijon mustard. Drizzle the dressing over the salad and toss to coat evenly.

    8. Serve one stuffed mushroom cap with salad on the side.

    Veggie Rich
    Low Carb
    Mediterranean
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 stuffed mushroom, 2 cups salad


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      34g

    • Potassium
      1285mg
      27%

    Ingredients

    Portobello mushrooms (caps only)
    4 large

    lean ground turkey (99% lean)
    1 lbs

    onion(s) (finely diced)
    1 small

    garlic (minced)
    2 clove

    diced tomatoes (no salt added, drained if canned)
    7 1/2 oz

    dried oregano
    1/2 tsp

    smoked paprika
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil spray
    1 whole

    baby spinach
    5 oz

    reduced-fat feta cheese (crumbled)
    1/4 cup

    pecans (chopped)
    1/4 cup

    English cucumber(s) (thinly sliced)
    1/2 whole

    cherry tomatoes (halved)
    1 cup

    balsamic vinegar
    2 tbsp

    olive oil
    1 tbsp

    Dijon Mustard
    1 tsp

  • Greek Yogurt Chocolate Mousse

    Greek Yogurt Chocolate Mousse

    How to Make Greek Yogurt Chocolate Mousse

    Making dessert for a special occasion? This satisfying dessert can be prepared ahead of time and refrigerated. Just before serving, portion it out and top with the whipped topping. 


    10 min prep time


    6servings


    Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the chopped chocolate to a microwave-safe bowl. Microwave the chocolate on high for 1 minute, then stir. If not completely melted, microwave for 30 more seconds, then stir until all chunks are melted. If it is still not melted, microwave another 30 seconds and continue to stir, just until the chunks in the chocolate are melted. Do not overcook.

    2. In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the honey, vanilla, and milk, and beat some more, then add the chocolate, a small amount at a time, beating in between additions.

    3. Once all of the chocolate is mixed into the yogurt, divide the mousse into 6 portions and top each portion with 1/3 cup raspberries and 1 tablespoon whipped topping

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Comfort Food
    Vegetarian
    Holidays & Entertaining
    Foodie
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        11g

    • Protein
      9g

    • Potassium
      216mg
      5%

    Ingredients

    mini sugar-free dark chocolate bars (chopped)
    6

    Plain Nonfat Greek yogurt (non-fat)
    2 cup

    honey or 4 packets artificial sweetener
    2 tbsp

    vanilla extract
    1 tsp

    skim milk
    1/4 cup

    whipped topping (non-fat)
    6 tbsp

    fresh raspberries
    2 cup

  • 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
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    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

  • Whole Wheat Fresh Gingerbread

    Whole Wheat Fresh Gingerbread

    How to Make Whole Wheat Fresh Gingerbread

    This fresh gingerbread loaf is a wholesome twist on a classic favorite, offering the warm, spicy notes of ginger and molasses, but with the goodness of whole wheat flour. It’s a delightful addition to your holiday spread that the whole family is sure to enjoy! This diabetes-friendly is a great option to bring to a holiday cookie swap or to serve at your holiday meal to celebrate the season.


    10 min prep time


    60 min cook time


    12servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.

    2. In a large bowl, whisk together the whole wheat flour, brown sugar substitute, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

    3. In another bowl, combine the applesauce, maple syrup, vegetable oil, freshly grated ginger, eggs, and vanilla extract. Mix until well combined.

    4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

    5. Slowly pour in the hot water while gently stirring the batter. The batter will be thin.

    6. Pour the batter into the prepared loaf pan.

    7. Bake in the preheated oven for about 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

    8. Once baked, remove the gingerbread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Dessert
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        5g

        10%

    • Protein
      4g

    • Potassium
      106mg
      2%

    Ingredients

    whole wheat flour
    2 cup

    brown sugar substitute
    1/3 cup

    baking soda
    1 tsp

    baking powder
    1/2 tsp

    salt
    1/2 tsp

    ground cinnamon
    1 tsp

    ground ginger
    1 tsp

    ground nutmeg
    1/2 tsp

    ground cloves
    1/4 tsp

    unsweetened applesauce
    1/2 cup

    maple syrup
    1/3 cup

    vegetable oil
    1/4 cup

    fresh ginger (grated)
    2 tbsp

    eggs
    2 large

    vanilla extract
    1 tsp

    water (hot)
    1 cup

  • California Date, Pear, & Mozzarella Pizza

    California Date, Pear, & Mozzarella Pizza

    How to Make California Date, Pear, & Mozzarella Pizza

    This California Date, Pear, and Mozzarella Pizza is a unique and delicious entree with no added sugar. Using a cauliflower pizza crust, this recipe keeps things light while delivering indulgent flavors. Topped with mozzarella, caramelized California Dates, and sweet sliced pears, it’s a perfect blend of savory and sweet, making it ideal for entertaining or a quick weeknight meal. Plus, it’s a vegetarian-friendly entree too.


    10 min prep time


    25 min cook time


    5servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven according to the instructions on the cauliflower pizza crust package

    2. Place the pizza crust on a baking sheet and evenly distribute the mozzarella cheese over the top.

    3. Layer the sliced pears and chopped California Dates over the cheese, and season with a pinch of sea salt and black pepper.

    4. Bake according to the instructions on the pizza packing, or until the cheese is melted and the crust is golden brown. We baked the pizza for 12 minutes. 

      Tip: Broil for 1-2 minutes at the end to get the cheese a bit more browned and bubbling and to caramelize the California Dates.

    5. Remove from the oven and sprinkle with fresh sage. Tip: Quickly pan-fry your sage for even more of a savory flavor. 

    6. Cut into 5 even slices and serve warm.

    Italian
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    5 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      121mg
      3%

    Ingredients

    cauliflower pizza crust (11 ounce)
    1 whole

    mozzarella cheese (low fat)
    2 oz

    pesto sauce
    2 tbsp

    pear (thinly sliced)
    1/2 med

    California Medjool dates (pitted and chopped)
    3 whole

    fresh sage
    4 leaves

    sea salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Berry Crisp

    Berry Crisp

    How to Make Berry Crisp

    This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.


    15 min prep time


    55 min cook time


    8servings


    1 wedge (1/8 of recipe)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.

    2. In a medium bowl combine the berries, lemon zest, lemon juice, 2 Tbsps. Splenda® Sugar blend, corn starch and cinnamon. Mix well and pour into pie pan.

    3. In another medium bowl, combine the oats, remaining 1 tbsp Splenda sugar blend, brown sugar blend, pecans, and margarine. Work the margarine into the dry ingredients with your hands until it is crumbly.

    4. Sprinkle the crisp topping mixture evenly over the berries. Bake for 55 minutes or until the top is brown and the fruit is bubbly. Serve warm.

    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Comfort Food
    American
    Vegetarian
    Holidays & Entertaining
    Dessert
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 wedge (1/8 of recipe)


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      3g

    • Potassium
      177mg
      4%

    Ingredients

    nonstick cooking spray
    1

    strawberries (sliced)
    1 lbs

    blueberries
    1 pints

    lemon juice (2 tbsp. juice, 1 tsp. zest)
    1 whole

    low-calorie sugar substitute (divided use)
    3 tbsp

    Cornstarch
    1 1/2 tbsp

    ground cinnamon
    1 tsp

    old-fashioned rolled oats
    1 cup

    brown sugar substitute
    3 tbsp

    pecans (chopped)
    1/2 cup

    trans-fat-free margarine (diced)
    4 tbsp

  • Turkey Sausage and Egg Casserole

    Turkey Sausage and Egg Casserole

    How to Make Turkey Sausage and Egg Casserole

    This egg casserole is on the lighter side, using egg substitute and reduced-fat cheese.


    10 min prep time


    1 hr cook time


    10servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degree F. Coat a 9×13 baking dish with cooking spray.

    2. In a medium bowl, whisk together nonfat milk, green onions, dry mustard, salt (optional), pepper, and egg substitute.

    3. Place bread cubes and sausage on the bottom of the baking dish, pour egg mixture evenly over bread and sausage. Top with cheddar cheese.

    4. Cover pan with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 40 minutes.

    5. Remove from oven and let cool for 20 minutes, then cut into 10 equal slices.

    Low Carb
    Kid Friendly
    American
    Holidays & Entertaining
    Breakfast and Brunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      10mg
      <1%

    Ingredients

    green onions (chopped)
    1/2 cup

    nonfat milk
    2 cup

    nonstick cooking spray
    1

    mustard powder
    1/2 tsp

    salt (optional)
    1/4 tsp

    black pepper
    1/4 tsp

    egg substitute
    16 oz

    whole wheat bread (cut into 1/2–inch cubes)
    4 slice

    precooked turkey breakfast sausage patties (diced)
    3

    reduced-fat, shredded cheddar cheese
    1/4 cup

  • Veggie Mac and Cheese

    Veggie Mac and Cheese

    How to Make Veggie Mac and Cheese

    Sneak in some veggies and a serving of whole grains with this Veggie Mac and Cheese. This is a kid-approved side dish is a healthier version of the classic mac and cheese recipe. 


    25 min prep time


    20 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, bring water to a boil. Cook the pasta until al dente and use a spider strainer or spoon with holes to scoop the pasta out of the water and into a bowl (do not discard the water).  

    2. Add cauliflower and carrots to the same pot of boiling water and cook until they are tender, about 8–10 minutes. Drain and set aside. 

    3. In the same saucepan, heat olive oil over medium heat. Stir in the flour and cook for 1–2 minutes to make a roux. 

    4. Gradually whisk in the milk, making sure to eliminate any lumps. Add Dijon mustard, garlic powder, kosher salt, and black pepper. Continue stirring until the mixture thickens, about 5 minutes. 

    5. Stir in the cheddar and whipped ricotta cheeses until melted and the sauce is smooth. 

    6. Add the cooked cauliflower, carrots, and pasta to the sauce and stir to combine. Serve warm. 

    Veggie Rich
    Fiber Focused
    Kid Friendly
    American
    Vegetarian
    Sides
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      16g

    • Potassium
      543mg
      12%

    Ingredients

    whole-grain macaroni pasta
    8 oz

    cauliflower florets
    2 cup

    carrots (peeled and chopped)
    1 cup

    skim milk
    2 cup

    whole wheat flour
    2 tbsp

    olive oil
    2 tbsp

    sharp, reduced fat cheddar cheese (shredded)
    1 cup

    whipped, fat free ricotta cheese
    1/4 cup

    Dijon Mustard
    1 tsp

    garlic powder
    1/2 tsp

    Kosher Salt
    1/4 tsp

    black pepper
    1/4 tsp