The Super Diabetes Site

Tag: holidays & entertaining

  • Stuffed Brussels Sprouts Bites – Foodie Recipe

    Stuffed Brussels Sprouts Bites – Foodie Recipe

    How to Make Stuffed Brussels Sprouts Bites – Foodie Recipe

    These make for a unique holiday appetizer or side dish that your guests will love.


    20 min prep time


    12servings


    2 bites

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.
    2. Trim the ends of the Brussels sprouts and cut them in half, lengthwise. Bring a large pot of water to a boil and blanch the sprouts for 2 minutes, drain and set aside.
    3. Using a melon baller or Tsp. measure, core the sprouts, set aside the shells and roughly chop the scooped cores.
    4. Add olive oil to a medium sauté pan over medium heat. Add bacon and sauté until almost crisp. Add the chopped sprouts and garlic and sauté for a 3-4 more minutes until the sprouts have softened.
    5. In a bowl, mix together the goat cheese, milk, salt (optional), black pepper and parmesan cheese. Add the sautéed bacon and sprouts and mix thoroughly.
    6. Divide the filling mixture evenly among each sprout core (about a rounded Tsp.). Lay sprouts on a baking sheet and bake for 20 minutes or until the filled sprouts are a golden brown. Serve warm.
    Veggie Rich
    Low Carb
    Low Sodium
    Appetizers
    Sides
    Foodie
    Holidays & Entertaining
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      2 bites


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      90mg
      2%

    Ingredients

    Large Brussels sprouts
    12

    olive oil
    1 tbsp

    lean turkey bacon (diced)
    3 slice

    garlic (minced)
    1 clove

    soft goat cheese
    3 oz

    skim milk
    2 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    Parmesan cheese (grated)
    1 tbsp

  • Stuffed Acorn Squash

    Stuffed Acorn Squash

    How to Make Stuffed Acorn Squash

    Try this dish in place of stuffing or as a vegetable side dish this Thanksgiving. You can also enjoy it any other night for dinner. It’s packed with flavor and nutritious ingredients.


    20 min prep time


    45 min cook time


    8servings


    1/4 squash

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Coat a baking pan with non-stick cooking spray and place squash cut-side down in the pan. Add about an inch of water and bake for 30 minutes.
    3. While the squash is baking, add olive oil to a sauté pan over medium-high heat. Sauté mushrooms and chicken sausage until golden brown. Add kale, salt (optional) and pepper and sauté until kale is wilted, about 5-7 minutes.
    4. Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.
    5. Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with 1/4 of the mushroom mixture then return to the oven. Bake for 15 minutes.
    6. Cut each squash in half and serve.
    Fiber Focused
    Foodie
    Dinner
    Sides
    Holidays & Entertaining
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/4 squash


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      6g

    • Potassium
      570mg
      12%

    Ingredients

    nonstick cooking spray
    1

    medium acorn squash (halved widthwise and seeded)
    2 (about 1 1/4 pounds each)

    olive oil
    1 tbsp

    cremini (baby bella) mushrooms (sliced)
    8 oz

    fully cooked apple chicken sausage (diced)
    2 (3-oz) links

    kale (stemmed and chopped)
    8 oz

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    low sodium chicken broth (fat-free, reduced sodium)
    1/2 cup

    cornbread stuffing (dried)
    1 cup

  • Spinach Artichoke Dip

    Spinach Artichoke Dip

    How to Make Spinach Artichoke Dip

    This low-carb appetizer is a much lighter version of traditional spinach artichoke dip, but it still packs in great flavor. Whip this dip up in no time for your next party.


    15 min prep time


    15 min cook time


    12servings


    2 Tbsps

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small pot, boil spinach and artichokes in 1 cup water until tender. Discard liquid, drain well and set artichokes and spinach aside in a bowl.
    2. In the same pot, melt Laughing Cow cheese wedges over low heat. Add remaining ingredients; mix well and continue to cook for additional 1-2 minutes.
    3. Add drained spinach and artichokes to pot and stir. Cook additional 2 minutes.
    4. Serve warm with your choice of vegetables or whole-wheat crackers.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Holidays & Entertaining
    Snacks
    Appetizers
    Quick & Easy
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      2 Tbsps


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      2g

    • Potassium
      115mg
      2%

    Ingredients

    frozen artichoke hearts (chopped and thawed)
    1 1/2 cup

    frozen spinach (chopped, thawed)
    1 cup

    light garlic and herb cheese (wedges)
    5

    lemon (juiced)
    1/2

    light mayonnaise
    2 tbsp

    Parmesan cheese (grated)
    3 tbsp

    crushed red pepper flakes
    1/4 tsp

  • Spinach and Mushroom Stuffed Chicken

    Spinach and Mushroom Stuffed Chicken

    How to Make Spinach and Mushroom Stuffed Chicken

    This dish is a good source of protein and also provides some veggies. While quick to prepare, it has an elegant look to it, and guests are sure to be impressed by the presentation and taste!


    20 min prep time


    4servings


    1 chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
    2. Add the oil to a medium sauté pan over medium-high heat. Add the spinach and sauté for 3 minutes. Add the mushroom and cook an additional 4-5 minutes. Add the garlic and sauté for 30 seconds.
    3. Place one chicken breast on a cutting board and cover it with plastic wrap. Pound the chicken with a meat tenderizer or rolling pin until it is about 1/4-inch thick. Repeat this process for the other 3 chicken breasts.
    4. Spread 1 Laughing Cow cheese wedge on one side of one chicken breast. Spread 1/4 cup of the spinach mushroom mixture on top of the cheese. Roll the chicken breast and secure the seam with a toothpick. Repeat this procedure for the 3 remaining chicken breasts.
    5. Sprinkle the chicken breasts with pepper and paprika. Place the rolled chicken breasts on a baking dish and bake for 30-40 minutes or until done.
    6. To serve, remove the toothpicks and slice each breast into 5 rounds.
    Low Carb
    Gluten-Free
    Dinner
    Quick & Easy
    Holidays & Entertaining
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      370mg
      8%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tbsp

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

    white (button) mushrooms (finely chopped)
    1 cup

    garlic (minced)
    1 clove

    boneless, skinless chicken breasts (4-ounce each)
    4 (4-oz) breasts

    light garlic and herb cheese
    4 wedges

    black pepper
    1/4 tsp

    paprika
    1/2 tsp

    toothpicks
    4

  • Sparkling Strawberry Mint Water

    Sparkling Strawberry Mint Water

    How to Make Sparkling Strawberry Mint Water

    Quench your thirst with fizzy, flavored water, not just plain ol’ water. At just 5 calories, it’s refreshing and tasty.


    5 min prep time


    0 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree the strawberries, mint leaves, lemon juice, and 1/2 cup of the sparkling water in a blender on low speed until smooth, at least 30 seconds.

    2. Pour the puree into a serving pitcher. Very slowly pour in the remaining sparkling water.

    3. Serve chilled over ice in tall beverage glasses. Garnish each with a sprig of fresh mint.

    Low Sodium
    Low Carb
    Kid Friendly
    American
    Vegetarian
    Vegan
    Holidays & Entertaining
    Beverages
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      5

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      0g

    • Potassium
      32mg
      <1%

    Ingredients

    sparkling water (divided)
    3 1/2 cup

    lemon juice
    2 tsp

    fresh mint ( plus 4 mint sprigs, divided)
    4 leaves

    strawberries (stemmed)
    4 large

  • Provencal-Style Herb-Roasted Turkey Breast

    Provencal-Style Herb-Roasted Turkey Breast

    How to Make Provencal-Style Herb-Roasted Turkey Breast

    This dish has become the crown jewel of Amy Riolo’s American Thanksgiving meal. The combination of herbs, garlic, spices, and lemon juice create a flavorful, moist turkey that is simple to prepare. Turkey should be roasted 20-25 minutes per pound.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     


    15 min prep time


    1 hr 30 min cook time


    10servings


    4 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F. Use 1 Tbsp olive oil to grease the bottom of a large roasting pan.
    2. Pat the turkey breast dry with a paper towel and season with salt and pepper. Place turkey breast skin side up in the pan. Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands. Place whole garlic head, 1 lemon half, rosemary, thyme, and sage in the pan. Squeeze lemon juice from remaining lemon half over the top of the turkey.
    3. Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered. Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 30-45 minutes or until the internal temperature of the thickest part of the turkey breast reads 180°F on a meat thermometer. Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.
    4. Strain the liquid from the bottom of the pan into another saucepan. Juice the remaining 2 lemon halves, add to the saucepan, and stir. Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced. Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.
    Low Carb
    Mediterranean
    French
    Lunch
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    10 Servings



    • Serving Size

      4 oz


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      27g

    Ingredients

    Extra Virgin Olive Oil (divided)
    1/4 cup

    bone-in turkey breast
    1 (about 3 1/2 lb)

    salt
    1/2 tsp

    Freshly ground black pepper, to taste
    1

    Herbes de Provence
    1 tbsp

    poultry seasoning
    1 tsp

    head garlic (top chopped off)
    1

    lemon (halved)
    2

    fresh rosemary
    1 sprig

    fresh thyme
    1 sprig

    fresh sage
    1 sprig

  • Slow Cooker BBQ Chicken Sliders

    Slow Cooker BBQ Chicken Sliders

    How to Make Slow Cooker BBQ Chicken Sliders

    Start the chicken in a slow cooker and assemble these fun mini sandwiches when your guests arrive.


    15 min prep time


    6 hr 15 min (slow cooker) cook time


    8servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken breasts in a slow cooker. Sprinkle with the garlic powder and pepper. Place the sliced onion on top of the chicken. Pour in 1 cup water. Cover and cook on low for 6 hours, or until done.

    2. Drain the cooking water from the slow cooker. Shred the chicken with two forks. Mix in the barbeque sauce and stir to coat the chicken. Heat through for an additional 15 minutes.

    3. Assemble the sandwiches, using 1/3 cup BBQ chicken for each bun.

    Slow Cooker
    Sandwiches
    Holidays & Entertaining
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      16g

    • Potassium
      290mg
      6%

    Ingredients

    chicken breasts (boneless, skinless)
    1 lbs

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    small onion (sliced)
    1 small

    water
    1 cup

    barbeque sauce
    1/3 cup

    mini whole wheat buns ( split)
    8 whole

  • Simple Summer Cucumber and Tomato Salad

    Simple Summer Cucumber and Tomato Salad

    How to Make Simple Summer Cucumber and Tomato Salad

    Don’t let this simple salad fool you – it may be simple but it’s also incredibly refreshing and delicious. It makes the perfect side at a summer barbecue!


    15 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut each cucumber half in half and slice into large chunks. Cut cherry tomatoes in half. 

    2. Place the cucumber in a salad bowl with the cherry tomatoes.

    3. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the cucumbers and tomatoes and serve.

    Low Sodium
    Veggie Rich
    Low Carb
    Mediterranean
    Salads
    Vegetarian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Gluten-Free
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      275mg
      6%

    Ingredients

    cucumber(s) (peeled and cut in half)
    1 large

    cherry tomatoes
    10 1/2 oz

    red wine vinegar
    2 tbsp

    black pepper
    1/8 tsp

    olive oil
    1 1/2 tbsp

    pinch salt (optional)
    1

  • Scalloped Potatoes

    Scalloped Potatoes

    How to Make Scalloped Potatoes

    Potato dishes are a common holiday item. Serve this creamy potato side at your holiday dinner. No one will even know it’s a “healthy” version of scalloped potatoes!


    6servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F. Peel potatoes and slice into thin rounds.
    2. Coat a large nonstick skillet with cooking spray and sauté onions and potatoes over medium-high heat until the onions turn clear.
    3. Spray a pie pan or 8-inch round cake pan with cooking spray.
    4. Place a thick layer (about half) of the potatoes and onions in the bottom of pan.
    5. Add salt and pepper to half-and-half. Pour 1/2 cup of the half-and-half over the potatoes. Sprinkle 1/4 cup of the cheese on top.
    6. Add remaining potatoes and pour 1/2 cup half-and-half over the potatoes and top with remaining cheese.
    7. Bake for 40 minutes or until potatoes are soft.
    Low Sodium
    Comfort Food
    Holidays & Entertaining
    Vegetarian
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      5mg

      2%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      6g

    • Potassium
      550mg
      12%

    Ingredients

    Nonstick cooking spray
    1

    salt (optional)
    1/4 tsp

    medium russet potatoes
    6

    medium yellow onion (cut into thin strips)
    1

    black pepper
    1/4 tsp

    fat free half-and-half
    1 cup

    cheddar cheese (reduced-fat, shredded sharp, divided)
    1/2 cup

  • Sautéed Kale with Turkey Bacon

    Sautéed Kale with Turkey Bacon

    How to Make Sautéed Kale with Turkey Bacon

    Kale has become a popular superfood because it is packed with vitamin A, vitamin C, potassium and fiber. It is also low in carb, so it won’t raise blood sugars too much. If you are in a hurry, you can buy kale already chopped in bags at most grocery stores.


    5 min prep time


    6servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large pot over medium-high heat. Add the turkey bacon and cook for 4-5 minutes until done.

    2. Add the kale and chicken broth to the pan; mix well. Cover and cook for 5 minutes.

    3. Remove the lid from the pot and stir in the black pepper and red wine vinegar.

    Veggie Rich
    Low Carb
    Sides
    Holidays & Entertaining
    Gluten-Free
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      221mg
      5%

    Ingredients

    olive oil
    1 tbsp

    turkey bacon (cut into 1-inch pieces)
    6 slice

    kale (chopped)
    8 oz

    low sodium chicken broth (fat-free, reduced sodium)
    1/2 cup

    black pepper
    1/8 tsp

    red wine vinegar
    2 tsp