The Super Diabetes Site

Tag: holidays & entertaining

  • Mixed Greens and Cranberry Salad

    Mixed Greens and Cranberry Salad

    How to Make Mixed Greens and Cranberry Salad


    15 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the 1 cup of cranberries to a food processor and pulse a few times to coarsely chop, or chop by hand. In a bowl, toss the cranberries with the sugar-stevia sweetener.
    2. Peel and section the oranges. Add the oranges and celery to the cranberries and gently toss; set aside.
    3. For the dressing: In a small bowl, whisk together the lemon juice, ginger, honey, and mustard. Slowly add the oil in a thin stream, whisking to emulsify. Whisk in the salt and pepper.
    4. Toss the mixed greens with 3/4 of the dressing. Add the greens to a shallow platter. Top the greens with the cranberry-orange mixture, red onions, and, if desired, whole cranberries as a garnish. Drizzle with the remaining dressing.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
    Salads
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      1g

    • Potassium
      205mg
      4%

    Ingredients

    red onion (very thinly sliced)
    1/4 cup

    mixed greens
    5 cup

    black pepper
    1/4 tsp

    sea salt
    1/4 tsp

    olive oil
    1/4 cup

    Dijon Mustard
    1/2 tsp

    honey
    1 tsp

    fresh ginger (finely grated)
    1 tsp

    lemon juice
    2 tbsp

    celery (thinly sliced)
    2

    orange
    2

    stevia
    1 tbsp

    fresh cranberries (plus more for garnish)
    1 cup

  • Holiday Pumpkin Pie With Maple-Ginger Crust

    Holiday Pumpkin Pie With Maple-Ginger Crust

    How to Make Holiday Pumpkin Pie With Maple-Ginger Crust

    Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus it gets a nutritional boost from pumpkin puree which is rich in vitamin A. For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.


    15 min prep time


    55 min cook time


    8servings


    1/8 of pie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425ºF.
    2. Make the crust: in a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger, and 1/2 tsp of the ground ginger. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
    3. In a small bowl, mix together the Splenda, cinnamon, the other 1/2 tsp of ground ginger, cloves, and salt.
    4. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
    5. Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 Tbsp. of the evaporated milk. Add the corn starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
    6. Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
    7. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top each slice with 1 tbsp whipped topping right before serving.
    Low Sodium
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/8 of pie


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        11g

    • Protein
      2g

    Ingredients

    graham cracker crumbs (about 24 cracker squares)
    1 1/2 cup

    maple syrup
    3 tbsp

    canola oil
    1 tsp

    egg white (lightly beaten)
    1

    finely minced crystallized ginger
    1 tsp

    ground ginger (divided use)
    1 tsp

    low calorie sugar substitute
    1/2 cup

    ground cinnamon
    2 tsp

    ground cloves
    1/4 tsp

    salt
    1/4 tsp

    eggs
    2

    vanilla extract
    1 tsp

    pumpkin puree (not pumpkin pie filling)
    1 (15-oz) can

    Cornstarch
    1 tsp

    evaporated skim milk
    1 (12-oz) can

    light whipped topping
    1/2 cup

  • Herbed Bread Stuffing

    Herbed Bread Stuffing

    How to Make Herbed Bread Stuffing

    This thanksgiving classic gets a healthier makeover with a few small adjustments. First, we use heart-healthy extra virgin olive oil instead of butter, and stick with just 2 tablespoons. Low-sodium chicken or vegetable stock and salt-free poultry seasoning keep the sodium down, and fresh herbs add a nice punch of flavor. Finally, to build your diabetes-friendly Thanksgiving plate, be sure to watch your portion sizes! To make things easier, you can prepare everything a day in advance, and bake just before serving.


    15 min prep time


    40 min cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place olive oil in large sauté pan. Add celery and onion and sauté until softened, approximately 3-5 minutes. Add apple and poultry seasoning. Toss well. Add stock and simmer 2-3 minutes. Add bread cubes and fresh herbs and toss well. Set aside to cool before stuffing poultry or pork.
    2. Place in an ovenproof casserole. Bake for 30 minutes. If you want crispy stuffing, bake uncovered. For softer stuffing, cover with foil.
    Comfort Food
    Kid Friendly
    Vegetarian
    Dinner
    Holidays & Entertaining
    Lunch
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      215mg
      5%

    Ingredients

    olive oil
    2 tbsp

    celery (sliced)
    2 stalks

    onion (diced)
    1 med

    apple (diced)
    1 large

    salt-free poultry seasoning
    1-2 tsp

    low-sodium chicken or vegetable stock
    4 cups

    unseasoned stuffing cubes
    1 package

    chopped fresh herbs, such as parsley, thyme, sage, or chives
    1/2 cup

  • Green Beans With Cranberries and Hazelnuts

    Green Beans With Cranberries and Hazelnuts

    How to Make Green Beans With Cranberries and Hazelnuts

    Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole.


    15 min prep time


    3 min cook time


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
    2. In a small bowl, combine the oil, nuts, cranberries, salt, and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Quick & Easy
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      85mg
      2%

    Ingredients

    lemon
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    dried cranberries
    3 tbsp

    hazelnuts (coarsely chopped)
    1/4 cup

    olive oil
    1 tbsp

    fresh green beans (trimmed)
    2 lbs

  • Garden Veggie and White Bean Chili

    Garden Veggie and White Bean Chili

    How to Make Garden Veggie and White Bean Chili


    20 min prep time


    35 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a stockpot, heat the oil over medium-high heat. Add the onions and sauté for about 6 minutes, until the onions are translucent. Add the carrots, zucchini, and cauliflower, and sauté for 5 minutes.
    2. Add the garlic, cumin, oregano, chili powder, coriander, cloves, and cayenne pepper, and sauté for 2 minutes. Add the beans, chilies, and broth, and bring to boiling. Lower the heat and simmer for 20 minutes.
    3. Remove the pan from the heat, and add the salt and pepper. To serve, divide the chili among serving bowls and top with the grated cheese.
    Fiber Focused
    Veggie Rich
    Comfort Food
    Mexican/Southwestern
    Dinner
    Easy Pantry Recipes
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    One Pot
    Soup
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      575mg

      25%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        4g

    • Protein
      10g

    • Potassium
      645mg
      14%

    Ingredients

    canned green chiles
    4 oz

    navy or great northern beans (drained and rinsed)
    30 oz

    cayenne pepper
    1/4 tsp

    ground cloves
    1/8 tsp

    ground coriander
    1 tsp

    chili powder
    1 tsp

    dried oregano
    1 1/2 tsp

    ground cumin
    2 tsp

    garlic (minced)
    2 clove

    head cauliflower (coarsely chopped)
    2/3 cup

    zucchini (diced)
    2/3 cup

    carrot(s) (diced)
    1 cup

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    low-fat, reduced-sodium chicken or vegetable broth (Canned Food)
    3 cup

  • Dijon and Horseradish Deviled Eggs

    Dijon and Horseradish Deviled Eggs

    How to Make Dijon and Horseradish Deviled Eggs

    Deviled eggs are a great low carb snack or appetizer. And, perfect for Easter time if you have a lot of leftover dyed eggs! This traditional take features zesty dijon mustard and horseradish for extra flavor without a lot of added salt. We subbed most of the mayonnaise for plain yogurt for a lighter filling.


    10 min prep time


    7 min cook time


    6servings


    2 halves

    Print Recipe >

    Step-By-Step Instructions:

    1. To prepare the eggs: Add the eggs to a saucepan that is large enough so they are not crowded. Add water to cover about 1 inch over the eggs. Cover the pot and bring to a boil. Once the water comes to a boil, about 6 to 7 minutes, remove the pot from the heat and set it on an unused burner. Add the vinegar to the water (to help in peeling the eggs). Let the eggs stand in the hot water for 20 to 30 minutes.
    2. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water bath, letting them cool for 15 to 20 minutes. Gently remove each egg from the ice water, and gently tap its shell until it is cracked all over (but do not peel). Add the cracked eggs back to the ice water bath (prepare a new ice bath if necessary) for 10 minutes. Remove the eggs from the ice water, and gently roll them between your palms. The shells should slip off easily. Discard the shells.
    3. Halve each egg and remove the yolks. Discard one yolk and add the remaining five to a bowl. Set the egg whites on a platter, with the cut sides up.
    4. Mash the yolks with the yogurt, mayonnaise, chives, mustard, horseradish, turmeric, salt, and pepper. Spoon or pipe the egg yolk mixture back into the egg whites. Sprinkle lightly with paprika.
    Low Sodium
    Low Carb
    Comfort Food
    Kid Friendly
    Vegetarian
    Appetizers
    Foodie
    Holidays & Entertaining
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      2 halves


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      150mg

      50%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      110mg
      2%

    Ingredients

    eggs
    6

    white vinegar
    1 tbsp

    plain yogurt (nonfat)
    6 tbsp

    light mayonnaise
    1 tbsp

    fresh chives (minced)
    1 tbsp

    Dijon Mustard
    2 tsp

    horseradish
    1/2 tsp

    turmeric
    1/4 tsp

    paprika
    1 pinch

  • Chili-Roasted Shallots and Brussels Sprouts

    Chili-Roasted Shallots and Brussels Sprouts

    How to Make Chili-Roasted Shallots and Brussels Sprouts


    20 min prep time


    45 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Add the shallots to a shallow baking dish. Drizzle with 1 Tbsp. of the oil and coat with the chili powder and half of the salt. Cover the dish with foil and roast for 40 minutes, or until tender. Uncover and continue to bake an additional 5 to 6 minutes.
    2. Meanwhile, add the brussels sprouts to a bowl along with black pepper and the remaining oil and salt. Toss to coat. Spread the brussels sprouts in one layer on a baking sheet lined with parchment paper or nonstick foil. Roast the sprouts at 400 degrees for 30 minutes, or until tender.
    3. To serve, combine the shallots and brussels sprouts in a serving bowl. Top with the pine nuts and lemon zest.
    Fiber Focused
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      155mg

      7%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      640mg
      14%

    Ingredients

    lemon
    1

    pine nuts
    1/4 cup

    black pepper
    1/4 tsp

    brussels sprouts (washed, trimmed, and halved)
    2 lbs

    Parchment Paper
    1

    salt (divided)
    1/2 tsp

    chili powder
    1/2 tsp

    olive oil (divided)
    2 tbsp

    shallots (halved and peeled)
    2 lbs

  • Brussels Sprouts With Oranges

    Brussels Sprouts With Oranges

    How to Make Brussels Sprouts With Oranges

    Brussels sprouts and oranges create a colorful, sweet-and-savory side dish that will make a beautiful addition to a Thanksgiving or holiday meal.


    15 min prep time


    20 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Zest the orange and add the zest to a small ramekin. Peel and section the orange, cutting each section in half; set aside. Add the walnuts to a small skillet and toast over medium heat for 3 to 4 minutes, or until lightly browned.
    2. In a large skillet over medium-high heat, heat 1 Tbsp of the oil. Add the shallots and sauté for 4 to 5 minutes, until slightly browned. Remove the shallots with a slotted spoon; set aside. Add the remaining oil to the pan and then add the sprouts. Sauté the sprouts for 10 to 15 minutes, until browned and cooked through. Add the orange sections, orange zest, and sautéed shallots and cook for 2 minutes.
    3. Season the sprouts with salt and pepper and place in a large serving bowl. Top with the walnuts and serve.
    Low Sodium
    Low Carb
    Veggie Rich
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
    Vegan
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      310mg
      7%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    brussels sprouts (trimmed and halved)
    2 lbs

    shallots (peeled and thinly sliced)
    2

    olive oil (divided)
    2 tbsp

    walnuts (coarsely chopped)
    1/4 cup

    orange
    1

  • Braised Cabbage With Apples

    Braised Cabbage With Apples

    How to Make Braised Cabbage With Apples

    This sweet and savory dish uses seasonal apples and cabbage for a budget-friendly side vegetable. Great paired with a simple meat entree such as Apple Mustard Pork Chops.


    15 min prep time


    25 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil and butter in a large skillet over medium heat. Add the onion and apple, and sauté for about 3 to 4 minutes, just until the apple begins to soften. Add in the caraway seeds and sugar, and sauté for 1 minute.
    2. Add in the cabbage and toss with tongs, coating the cabbage with the apples and onion. Sauté for about 3 to 4 minutes.
    3. Add in the broth and apple juice, cover, and cook over medium heat for about 8 to 10 minutes, or until the cabbage is cooked through but tender. Sprinkle in the cider vinegar or lemon juice, and season with salt and pepper.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Comfort Food
    Sides
    Salads
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      115mg
      2%

    Ingredients

    olive oil
    2 tsp

    butter
    1 tsp

    onion (diced)
    1/2

    Granny Smith or other tart apple (unpeeled and diced)
    1

    caraway seeds
    1/2 tsp

    sugar
    1/2 tsp

    shredded red cabbage
    3 cup

    low sodium chicken broth
    1/4 cup

    apple juice
    1/4 cup

    apple cider vinegar or lemon juice
    1 tbsp

    salt and pepper to taste (not included in nutrition analysis)
    1

  • Black Bean and Peach Salsa

    Black Bean and Peach Salsa

    How to Make Black Bean and Peach Salsa

    Chef’s Secret: Mango can be substituted for the peach if you prefer.
     


    15 min prep time


    24servings


    2 Tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Vegan
    Sauces
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    black pepper
    1

    salt
    1/8 tsp

    red onion (minced)
    2 tbsp

    lemon (juiced)
    2

    fresh parsley (chopped)
    1/2 cup

    olive oil
    1 tbsp

    ground cumin
    1/2 tsp

    peaches (diced)
    2

    black beans (drained and rinsed)
    15 oz