The Super Diabetes Site

Tag: holidays & entertaining

  • Turkey Bacon Wrapped Jalapeño Poppers

    Turkey Bacon Wrapped Jalapeño Poppers

    How to Make Turkey Bacon Wrapped Jalapeño Poppers

    These spicy, creamy, bacon-wrapped treats are a sure crowd pleaser.


    25 min prep time


    30 min cook time


    20servings


    1 popper

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. Add the peppers to a large sauté pan filled with one inch of water and cook over high heat. Bring to boiling, turn off the heat, and cover. Let the peppers steam for 10 minutes.
    3. Remove the peppers from the pan and let them cool to the touch. Cut each pepper in half, lengthwise, and remove the ribs and seeds (if you like it spicy, leave these in or only remove some of them). NOTE: Wear gloves or use a sandwich baggie to protect your hands while handling the peppers. Wash your hands immediately after.
    4. Lay the peppers cut side up on a sheet pan.
    5. In a small bowl, mix together the cream cheese and diced sausage. Fill each pepper half with 1 Tbsp. of the cream cheese mixture.
    6. Cut each piece of turkey bacon in half, lengthwise. Wrap each pepper with a strip of turkey bacon and place seam side down on the baking sheet or secure the bacon with a toothpick.
    7. Bake the poppers for 20 minutes. Let them cool to room temperature before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Mexican/Southwestern
    Foodie
    Snacks
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    20 Servings



    • Serving Size

      1 popper


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      130mg
      3%

    Ingredients

    nonstick cooking spray
    1

    medium-large jalapeño peppers
    10

    light cream cheese
    3/4 cup

    precooked andouille-style chicken sausage (diced)
    1 link (3 oz)

    turkey bacon
    10 slice

  • Thai Lemongrass Beef Skewers

    Thai Lemongrass Beef Skewers

    How to Make Thai Lemongrass Beef Skewers

    For another fun appetizer using this recipe, remove the cooked beef from the skewers and serve in lettuce cups with a dash of Thai-style hot sauce.


    1 hr prep time


    10 min cook time


    12servings


    1 skewer

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak bamboo skewers in warm water for at least 30 minutes.
    2. In a medium bowl, whisk the Splenda, soy sauce, pepper, garlic, and lemon grass. Add the beef to the marinade and marinate in the refrigerator for at least 1 hour (up to four hours).
    3. Prepare an indoor or outdoor grill.
    4. Remove beef from marinade and divide meat evenly onto each of the 12 skewers. Discard marinade.
    5. Grill the skewers for about 5 minutes per side.
    6. Garnish the skewers with basil, cilantro and a lime wedge.
    Low Sodium
    Low Carb
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Asian
    Appetizers
    Holidays & Entertaining
    Lunch
    Foodie
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1 skewer


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      14g

    • Potassium
      220mg
      5%

    Ingredients

    garlic (minced)
    2 clove

    black pepper
    1 tsp

    lean beef tenderloin (cut into 1-inch chunks)
    2 lbs

    lower sodium soy sauce
    2 tbsp

    lemongrass (minced)
    2 stalks

    bamboo skewers
    12

    low-calorie sugar substitute
    2 tsp

    basil ((Thai basil if you can find it), chopped)
    1 cup

    cilantro (chopped)
    1 cup

    lime (cut into 6 wedges each)
    2

  • Tailgate Nachos

    Tailgate Nachos

    How to Make Tailgate Nachos

    Shhh, don’t tell! These yummy nachos are secretly healthy. They even offer a full serving of vegetables!


    30 min prep time


    25 min cook time


    6servings


    1/6 of sheet pan

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a 9×13-inch sheet pan with cooking spray. Layer the tortilla chips in the bottom of the pan and set aside.

    2. Add the oil to a sauté pan and heat over medium heat. Add the onions and garlic and sauté for 5 minutes, until the onions start to turn clear. 

    3. Add the onions and garlic, black beans, pepper, and chicken broth to a blender or food processor and purée until smooth. Pour the bean mixture over the chips.

    4. In a small bowl, mix peppers, cilantro, lime juice, red onion, and 1 cup of the tomatoes. Add the chicken breast and spoon the mixture evenly over the top of the bean mixture. 

    5. Top with the cheese and bake for 20 minutes. Remove the pan from the oven and top the nachos with shredded lettuce and the remaining diced tomato.

    6. Divide the nachos among 6 serving plates and top each with 4 teaspoons of yogurt. 

    Fiber Focused
    Veggie Rich
    Mexican/Southwestern
    Holidays & Entertaining
    Budget Friendly
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 of sheet pan


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      697mg
      15%

    Ingredients

    nonstick cooking spray
    1 whole

    baked tortilla chips
    4 oz

    olive oil
    1 tbsp

    yellow onion (chopped)
    1 med

    garlic (minced)
    2 clove

    low sodium black beans (rinsed and drained)
    1 can

    black pepper
    1/2 tsp

    low sodium chicken broth
    1/2 cup

    tomato(es) (diced, divided)
    2 cup

    jalapeño pepper (minced)
    2 tbsp

    fresh cilantro (chopped)
    2 tbsp

    lime juice
    1 tsp

    red bell pepper (chopped)
    1 whole

    yellow bell pepper (chopped)
    1 whole

    red onion (thinly sliced)
    1/2 cup

    chicken breasts (cooked)
    2 cup

    shredded Mexican cheese blend (reduced fat)
    1/2 cup

    lettuce (shredded)
    1 cup

    Plain Nonfat Greek yogurt
    1/2 cup

  • Sweet Potato Soufflé

    Sweet Potato Soufflé

    How to Make Sweet Potato Soufflé

    Looking for a new sweet potato dish to serve your guests this holiday season? This Sweet Potato Soufflé is just the ticket!


    20 min prep time


    75 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees Fahrenheit. Coat a deep 8-inch round or square casserole dish with cooking spray. Set aside.

    2. Coat a baking sheet with cooking spray. Arrange the washed and dried, whole sweet potatoes (with the skins on) on the sheet and coat generously with cooking spray. Bake for 50-60 minutes or until tender (check if they are tender by spearing the largest one with a paring knife or fork).

    3. Remove sweet potatoes from the oven and peel the skin. In a large bowl, whisk (or blend with a mixer) the roasted sweet potatoes with 1/4 cup Splenda Brown Sugar Blend, orange juice and salt (optional). Set aside to cool.

    4. Using a food processor or chopper, grind the walnuts, flax seed and 2 Tbsps. Splenda Brown Sugar Blend together until it is the consistency of wet sand. Add the Smart Balance Buttery Spread to the mixture in the food processor and pulse to incorporate (do not overmix this or it will turn into a paste). Set aside.

    5. Combine egg whites and cream of tartar in a large glass or metal bowl, and beat with an electric mixer on medium speed or with stand mixer using the whisk attachment until egg whites form soft peaks with tips that curl over when the beaters are lifted.

    6. Working in batches, incorporate one third of the egg whites into the sweet potato mixture using a large flat rubber spatula and gently folding them in until combined. Repeat that process two more times until all of the egg whites are incorporated into the sweet potatoes.

    7. Pour sweet potato soufflé mixture into the prepared casserole dish and top with the walnut mixture.

    8. Place the soufflé into the oven and bake at 400 degrees Fahrenheit for 20 minutes, then turn the oven down to 350 degrees Fahrenheit and continue to bake for 15 more minutes. Serve hot. (Note: the soufflé may deflate a little bit after baking so it’s best served immediately but is still okay to hold in a warming oven for service).

    Low Sodium
    French
    Sides
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      472mg
      10%

    Ingredients

    nonstick cooking spray
    1

    whole sweet potatoes (washed and dried)
    3 lbs

    low-calorie brown sugar substitute
    1/4 cup plus 2 tbsp, divided use

    orange juice (low sugar or freshly squeezed)
    1/4 cup

    salt
    1/2 tsp

    ground flax seed
    1/4 cup

    shelled walnut pieces
    1/2 cup

    trans-fat-free margarine
    2 tbsp

    egg whites
    6

    cream of tartar
    1/4 tsp

  • Sweet Potato Salad

    Sweet Potato Salad

    How to Make Sweet Potato Salad

    Who says you can only use white potatoes for a potato salad? This dish will be a welcomed surprise at your next summer picnic.


    25 min prep time


    7 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Peel sweet potatoes and cube. Place sweet potatoes in a large pot. Cover with water and bring to a boil. Boil until tender about 5-7 minutes. Drain potatoes and rinse with cold water; let cool.
    2. While potatoes are cooking, cook bacon until crisp, then chop or crumble into small pieces.
    3. In a small bowl, whisk together, olive oil, apple cider vinegar, pepper and garlic powder.
    4. Place sweet potatoes in serving bowl and add celery, green onions and turkey bacon. Pour dressing over salad and toss until potatoes are coated. Serve cold.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Gluten-Free
    Sides
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      240mg
      5%

    Ingredients

    large sweet potatoes (about 13-ounces each)
    3

    turkey bacon
    4 slice

    olive oil
    2 tbsp

    Apple Cider Vinegar
    1 tbsp

    black pepper
    1/8 tsp

    garlic powder
    1/2 tsp

    celery (diced)
    3 stalks

    green onions (sliced)
    2

  • Sweet Potato and Spinach Dumplings

    Sweet Potato and Spinach Dumplings

    How to Make Sweet Potato and Spinach Dumplings

    Savory sweet potato dumplings are surrounded by a meaty tomato sauce in this restaurant-worthy main dish.


    15 min prep time


    60 min cook time


    8servings


    3 dumplings, 1/4 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Place the sweet potato on a baking sheet and bake for 40 minutes, or until soft when poked with a fork. Remove the sweet potato from the oven and set it aside to cool.
    2. Meanwhile, in a large bowl, whisk the egg, egg whites, and ricotta cheese until smooth. Fold in the Parmesan cheese, pepper, nutmeg, and spinach.
    3. Remove the skin from the sweet potato and mash well. Fold in the mashed sweet potato and the flour to the egg-ricotta mixture. The mixture will be wet and sticky. Let it rest for 10 minutes.
    4. While the dough rests, coat a large sauté pan with cooking spray and heat it over medium-high heat. Add the turkey and sauté until barely cooked through, about 8 minutes.
    5. Pour the marinara sauce and broth over the turkey and stir to incorporate. Reduce the heat to low.
    6. Scoop 2-inch balls of the dumpling batter and gently drop them into the sauce to make 24 dumplings. Cover and simmer for 20 minutes.
    Italian
    Holidays & Entertaining
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      3 dumplings, 1/4 cup sauce


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.6g

        13%

    • Cholesterol
      90mg

      30%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      25g

    • Potassium
      735mg
      16%

    Ingredients

    large sweet potato ((10-ounce))
    1

    eggs
    1

    egg whites
    2

    fat-free ricotta cheese
    1 cup

    grated Parmesan cheese
    1/4 cup

    black pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    frozen spinach (chopped, thawed and drained)
    1/2 cup

    white whole-wheat flour
    1 cup

    nonstick cooking spray
    1

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

    marinara sauce (24.5-ounce jar, light-in-sodium (such as Amy’s))
    1

    chicken or vegetable broth (low-sodium)
    1 cup

  • Sweet Potato Baskets with Eggs

    Sweet Potato Baskets with Eggs

    How to Make Sweet Potato Baskets with Eggs

    These elegant and delicious baskets would be perfect for a Sunday brunch or holiday. This recipe provides lean protein from the egg beaters and a healthy carbohydrate source from the sweet potatoes.


    10 min prep time


    40 min cook time


    12servings


    1 basket

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray.
    2. Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid.
    3. Using your hands, place the grated sweet potatoes evenly into 12 muffin cups; spread the potatoes thinly on the bottom and on sides of muffin cups. Spray the muffin cups with cooking spray and bake on your lower oven rack for 25 minutes.
    4. While the sweet potatoes are baking; sauté the ham in a pan over medium heat for 3 minutes.
    5. In a medium bowl, mix together the egg beaters, ham, and pepper.
    6. Remove the sweet potato muffins from the oven. Pour the egg mixture into the muffin cups, dividing it evenly to fill each muffin cup about 2/3 full. Bake for 12-15 minutes, until the eggs are cooked through.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Snacks
    Foodie
    Gluten-Free
    Breakfast and Brunch
    Sides
    Holidays & Entertaining
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 basket


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    sweet potato (peeled)
    2 (about 16 oz total)

    deli style ham (diced small)
    5 slices (2.5 oz total)

    southwest style egg beaters
    1 1/4 cup

    black pepper
    1/4 tsp

  • Sweet Onion, White Bean and Artichoke Dip

    Sweet Onion, White Bean and Artichoke Dip

    How to Make Sweet Onion, White Bean and Artichoke Dip

    This dip is a great substitute for high calorie, high fat spinach artichoke dip. Bring it as an appetizer to holiday gatherings or enjoy it at home as a snack.


    15 min prep time


    20servings


    1/20 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a skillet over medium-high heat. Add the onion, sugar, and garlic and sauté for 5 minutes.
    2. Add the mixture to a blender or food processor. Add the remaining ingredients and puree until smooth, but thick.
    Low Sodium
    Low Carb
    Snacks
    Vegetarian
    Foodie
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    20 Servings



    • Serving Size

      1/20 of recipe


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      2g

    Ingredients

    olive oil
    2 tbsp

    small Vidalia or other sweet onion (chopped)
    1

    sugar
    1 1/2 tsp

    garlic (minced)
    4 clove

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

    fresh lemon juice
    2 tbsp

    dried oregano (dried)
    1 tsp

    basil (dried)
    1 tsp

    pinch cayenne
    1

    Sea salt, to taste
    1

    Freshly ground black pepper, to taste
    1

    artichoke hearts (15-ounce, drained)
    1 can

    sun-dried tomatoes (rehydrated diced)
    1/4 cup

  • Sweet and Savory Baked Apples

    Sweet and Savory Baked Apples

    How to Make Sweet and Savory Baked Apples

    Serve these Sweet and Savory Baked Apples as a side dish or as an appetizer with whole grain crackers.


    10 min prep time


    6servings


    1

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. Place Ramekins on a baking sheet and coat each with cooking spray.
    3. In a mixing bowl, combine apples, melted Smart Balance, Splenda Brown Sugar, ground nutmeg and salt. Combine well.
    4. Fill each ramekin about half full of apples. Place one cheese wedge on top of apples and press to spread over the apples. Fill the ramekins with the remaining apples, mounding them over the rim of the ramekin.
    5. Bake in oven for 30 minutes. Remove from oven and top each ramekin with 1 Tbsp. of slivered almonds. Return to the oven to finish baking.
    6. Bake for 15 more minutes or until apples are bubbling and almonds are toasted. Remove from oven and let cool to just warmer than room temperature and serve. Can also be eaten cold or heated up in the microwave the next day.
    Kid Friendly
    Appetizers
    Dessert
    Foodie
    Holidays & Entertaining
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      10mg

      3%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    ramekins (5-ounce each)
    6

    nonstick cooking spray
    1

    Granny Smith or other tart apple ((medium size), peeled, seeded and diced)
    2

    Honey Crisp Apples ((medium size), peeled, seeded and diced)
    2

    melted Smart Balance Light (or no trans fat margarine)
    2 tbsp

    low-calorie brown sugar substitute
    2 tbsp

    ground nutmeg
    1/8 tsp

    salt ((optional))
    1/4 tsp

    each lite spreadable cheese wedges ((Laughing Cow Lite Swiss Cheese Wedges))
    6

    slivered almonds
    6 tbsp

  • Stuffed Mushrooms

    Stuffed Mushrooms

    How to Make Stuffed Mushrooms

    This low-carb appetizer is sure to be a crowd pleaser. Stuffed mushroom recipes are typically loaded with calories, but the turkey sausage and reduced-fat cheese in this recipe help save calories while still providing bold flavor.

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


    15 min prep time


    6servings


    1 mushroom

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 325 degrees F. Coat a square baking dish with cooking spray.
    2. Remove the stems from the mushrooms and chop them finely. Set aside the stems.
    3. Place the mushroom caps in a bowl and toss them with 1 Tsp. olive oil and balsamic vinegar. Set aside the caps.
    4. Heat the remaining Tsp. olive oil in a medium skillet over medium heat. Add the onion, green pepper, and mushroom stems and sauté for 3 minutes. Add the sausage and cook for another 8 to 10 minutes, stirring frequently, until the sausage is completely browned.
    5. Add the bread crumbs, stirring to combine evenly with all the other ingredients. Stir in the mozzarella cheese and melt.
    6. Remove the pan from the heat and stir in the Parmesan cheese.
    7. Fill each mushroom generously with the sausage mixture (about 1 heaping Tbsp. per mushroom cap). Arrange the mushrooms in the baking dish and bake 40 minutes or until the stuffing is crispy on the top.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Quick & Easy
    Snacks
    Gluten-Free
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      1 mushroom


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    extra-large white mushrooms
    6 (about 8 oz)

    olive oil (divided)
    2 tsp

    balsamic vinegar
    2 tsp

    small onion (diced)
    1/4

    small green pepper (diced)
    1/4

    lean turkey breakfast sausage
    2 oz

    gluten-free bread crumbs
    2 tbsp

    reduced-fat, shredded mozzarella cheese (reduced-fat, shredded)
    1 tbsp

    grated Parmesan cheese
    1 tbsp