The Super Diabetes Site

Tag: holidays & entertaining

  • Potato and cauliflower salad

    Potato and cauliflower salad

    How to Make Potato and cauliflower salad

    Vinegar-based dressing in this potato salads cuts down on the fat and calories that are in a mayonnaise-based potato salad. Plus, we’ve subbed cauliflower for some of the potatoes to cut down on the carbs and increases the fiber, making this a heart-healthy, diabetes-friendly alternative to traditional potato salad.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
    2. Lay cauliflower and potatoes in a single layer on the baking sheet and coat the vegetables with cooking spray. Roast for 45 minutes until vegetables are golden brown and tender.
    3. In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey and parsley.
    4. Add red onion, bell pepper and hot potatoes and cauliflower right out of the oven. Toss well to coat.
    5. Refrigerate salad until cooled (at least 1 hour). Stir again before serving.
    Low Sodium
    Veggie Rich
    Foodie
    Sides
    Vegetarian
    Salads
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      3g

    • Potassium
      560mg
      12%

    Ingredients

    nonstick cooking spray
    1

    cauliflower florets (roughly chopped)
    4 cup

    red potatoes (cut into 1 inch chunks (equals 4 cups cut))
    5

    balsamic vinegar
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1 tsp

    honey
    1 tbsp

    fresh parsley (chopped)
    1/4 cup

    minced red onion
    1/4 cup

    red bell pepper (seeded and diced)
    1

  • Portobello Mushrooms & Onions with Balsamic Glaze

    Portobello Mushrooms & Onions with Balsamic Glaze

    How to Make Portobello Mushrooms & Onions with Balsamic Glaze

    This sautéed mushroom mixture is great as a Bruschetta topping, a side dish for a grilled protein, or a pasta topping. It can even be served as an appetizer or hors d’oeuvre. This great recipe can be made a day ahead of time and reheated or brought to room temperature before serving.


    10 min prep time


    30 min cook time


    15servings


    1/15 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a sauté pan and thinly film with olive oil. Add onion, garlic, and mushrooms. Cook until soft and onions are translucent. Add salt and pepper to taste and red pepper, if desired.
    2. Heat balsamic vinegar in a small saucepan, bring to a boil, and reduce to low. Cook until syrupy, or the vinegar lightly coats the back of a spoon, about 20 minutes. Set aside.
    3. Spread mushroom mixture on grilled bread and drizzle with balsamic vinegar.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mediterranean
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    15 Servings



    • Serving Size

      1/15 recipe


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      170mg
      4%

    Ingredients

    olive oil
    2 tsp

    onion(s) (thinly sliced)
    2 cup

    garlic (minced)
    2 clove

    Portobello mushrooms (sliced 1/4-inch thick, or 16 ounces of any mushroom)
    6

    Sea salt to taste
    1

    Pepper to taste (Freshly ground)
    1

    crushed red pepper flakes (optional)
    to taste

    balsamic vinegar
    3/4 cup

  • Pork Tacos

    Pork Tacos

    How to Make Pork Tacos

    This recipe calls for pork tenderloin – one of the leaner cuts of pork out there. You can also top these tacos with avocado and fresh salsa, and additional veggies like red onion and bell pepper.


    45 min prep time


    30 min cook time


    12servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl combine lime juice, garlic, chili powder, cumin, oregano, salt and pepper. Add pork and coat well. Marinate in refrigerator for 30 minutes up to 4 hours.
    2. Preheat oven to 375 degrees. Place tenderloins in a shallow baking dish and bake for 30 minutes or until pork is done.
    3. Remove pork from oven and let rest for 10 minutes. Cut pork into 1-inch chunks.
    4. Serve pork in warm tortillas topped with tomatoes, 2 Tbsps. of lettuce and 1 1/3 Tbsps. cheese.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Mexican/Southwestern
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    12 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      270mg
      6%

    Ingredients

    lime (juiced)
    2

    garlic (minced)
    2 clove

    chili powder
    1 1/2 tbsp

    cumin
    1 tsp

    dried oregano
    1 tsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    pork tenderloin
    20 oz

    small flour or corn tortillas (warmed)
    12

    tomato(es) (diced)
    2

    lettuce (shredded)
    1 1/2 cup

    reduced-fat, shredded cheddar cheese
    1 cup

  • Pork Chops Stuffed with Apples and Dates

    Pork Chops Stuffed with Apples and Dates

    How to Make Pork Chops Stuffed with Apples and Dates

    Serve up this elegant dish at your next dinner party. It’s packed with flavor and even provides a serving of fruit!


    15 min prep time


    30 min cook time


    8servings


    1 chop + 5 Tbsps. of stuffing

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the wine with the apples, dates, walnuts, thyme, and honey.
    2. Make a horizontal slit in each pork chop. Stuff equal portions of the mixture into each chop.
    3. Sprinkle each chop with salt and pepper.
    4. Heat a large skillet over medium heat. Add half the canola oil, and sear 4 of the chops for about 7 to 8 minutes per side. Add the remaining oil to the pan, and repeat with the remaining chops.
    5. *Nutrition facts do not include added salt
    Low Sodium
    Dinner
    Holidays & Entertaining
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 chop + 5 Tbsps. of stuffing


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.8g

        14%

    • Cholesterol
      60mg

      20%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        12g

    • Protein
      22g

    • Potassium
      410mg
      9%

    Ingredients

    Gala apples (chopped, unpeeled)
    2 cup

    sweet Madeira wine (divided)
    2 tbsp

    pitted dried dates (diced)
    1/2 cup

    walnuts (coarsely chopped)
    2 tbsp

    fresh thyme (minced)
    2 tbsp

    honey
    1 tsp

    lean boneless pork chops (4-ounce each, about 3/4-1 inch thick)
    8

    salt and pepper to taste
    1

    canola oil
    2 tsp

  • Pear, Ricotta and Pine Nut Cake

    Pear, Ricotta and Pine Nut Cake

    How to Make Pear, Ricotta and Pine Nut Cake

    The combination of golden raisins, pine nuts and orange zest gives this cake a uniquely Sicilian flair. Keep in mind that those same flavors make a great addition to savory whole-grain rice pilafs as well.


    15 min (plus raisin-soaking time) prep time


    40-50 min cook time


    18servings


    1/2-inch slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F. Grease and flour a 10-inch springform pan.
    2. Place the ricotta and agave nectar in a large bowl and mix until ricotta is smooth.
    3. Beat the egg whites on high speed with sugar until stiff peaks form.
    4. Drain the raisins, pat them dry and dice them. Add the pine nuts, orange zest, raisins, egg yolks and pears to the ricotta mixture, and mix with a wooden spoon until incorporated.
    5. Fold egg whites into ricotta mixture with a spatula, stirring clockwise. (Start at the “3 o’clock” position and turn your wrist counterclockwise until you reach the same point.) Continue folding in the egg whites just until they are incorporated and the mixture is smooth.
    6. Pour the mixture into the prepared pan and hit pan on the counter a few times to release air bubbles. Position a rack in the center of the oven, and bake cake until a knife inserted in the top comes out clean, 40-50 minutes.
    7. Cool to room temperature, sprinkle with confectioners’ sugar and cut into thin wedges to serve.
    Low Sodium
    Italian
    Comfort Food
    Dessert
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    18 Servings



    • Serving Size

      1/2-inch slice


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      65mg

      22%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        19g

    • Protein
      6g

    • Potassium
      230mg
      5%

    Ingredients

    golden raisins (soaked in 3/4 cup orange juice for 20 minutes)
    1 cup

    natural sugar
    1/4 cup

    large egg whites
    4

    skim milk ricotta
    3/4 lbs

    agave nectar (raw)
    2/3 cup

    pine nuts
    6 oz

    Zest of 2 oranges (Grated)
    1

    large egg yolks (whisked until foamy)
    6

    large pears (peeled, diced or grated in a food processor, and drained of excess liquid)
    4

    powdered sugar (for garnish)
    2 tbsp

  • Pecan Crusted Turkey Tenderloin with Sweet Potatoes

    Pecan Crusted Turkey Tenderloin with Sweet Potatoes

    How to Make Pecan Crusted Turkey Tenderloin with Sweet Potatoes

    Nothing says the holidays like turkey and sweet potatoes. This delightful dish is full of vitamin A, fiber and healthy fats from the pecans.


    15 min prep time


    6servings


    4 ounces turkey + 6 sweet potato wedges

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Spray large rectangular baking dish with nonstick cooking spray.

    2. In a medium shallow bowl, whisk together egg and egg whites.

    3. In another medium shallow bowl, combine garlic powder, pepper and pecans.

    4. Dip turkey breast tenderloin in egg mixture and coat well. Dredge turkey in pecan mixture and cover on both sides. Place in baking dish. Discard leftover egg mixture.

    5. In a medium bowl, mix together the sweet potatoes, oil, cinnamon and Splenda Brown Sugar Blend.

    6. Arrange the sweet potatoes around the turkey breast tenderloin in baking dish. Bake for 50 minutes or until done (turkey breast reaches 165 degrees).

    Low Sodium
    Main Dish
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      4 ounces turkey + 6 sweet potato wedges


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      105mg

      35%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      408mg
      9%

    Ingredients

    Nonstick cooking spray
    1 whole

    eggs
    1 whole

    egg whites
    2 whole

    garlic powder
    1 tsp

    black pepper
    1/2 tsp

    pecan chips
    2 oz

    turkey breast tenderloin
    24 oz

    sweet potatoes (6-ounce each, peeled and cut into wedges (about 18 wedges per potato))
    2 med

    olive oil
    1 tbsp

    ground cinnamon
    1/2 tsp

    low-calorie brown sugar substitute
    2 tbsp

  • Pasta Fagioli

    Pasta Fagioli

    How to Make Pasta Fagioli

    This hearty Italian soup makes a great lunch or side dish with your holiday meal. To cut down on prep time, chop the onion, garlic, celery, and carrots quickly using a food processor.


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a large soup pot with cooking spray over high heat. Add bacon and sauté until crisp.
    2. Reduce heat to medium and add onion, garlic, celery, and carrots. Sauté about 5-7 minutes or until vegetables begin to brown. Add broth and simmer for 5 minutes.
    3. Stir in beans, tomatoes, parsley, basil, and pepper and simmer for 10 minutes. Add the pasta and continue to simmer for 10-15 minutes or until pasta is al dente.
    4. Serve soup in a bowl sprinkled with Parmesan cheese.
    Fiber Focused
    Comfort Food
    Italian
    Sides
    Dinner
    Lunch
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      10mg

      3%

    • Sodium
      355mg

      15%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        4g

    • Protein
      13g

    • Potassium
      770mg
      16%

    Ingredients

    Nonstick cooking spray
    1

    turkey bacon (chopped)
    4 slice

    medium onion (minced)
    1

    garlic (minced)
    2 clove

    medium celery stalks (finely diced)
    2

    medium carrots (finely diced)
    2

    low sodium chicken broth (14.5 ounce, fat-free, low-sodium)
    2 can

    cannellini beans (16-ounce, rinsed and drained)
    2 can

    tomato(es) (15-ounce, no-salt-added, diced, drained)
    1 can

    parsley (dried)
    1 tsp

    basil (dried)
    1 tsp

    black pepper
    1/4 tsp

    small shell quinoa pasta (uncooked)
    1 cup

    Parmesan cheese (freshly grated)
    1/4 cup

  • Peach and Black Bean Salsa with Chips

    Peach and Black Bean Salsa with Chips

    How to Make Peach and Black Bean Salsa with Chips

    Here’s a fun twist on salsa that everyone will love at your next summer picnic or barbeque.


    8servings


    1/3 rounded cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the lime juice, jalapeno, salt, and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, scallions and oregano until combined. Stir in the beans and adjust seasoning.
    2. Arrange the tortilla chips on a platter around a bowl of the salsa, and serve at room temperature. Alternatively, serve individual portions of salsa with the chips.
    Mexican/Southwestern
    Holidays & Entertaining
    Appetizers
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/3 rounded cup salsa


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      200mg
      4%

    Ingredients

    lime juice (approximately juice from 1 lime)
    2 tbsp

    jalapeño pepper (with some seeds, minced)
    1 small

    sea salt, or to taste
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    peanut oil
    1 tbsp

    peaches (pitted and finely diced)
    1 large

    green onion (scallion) (thinly sliced, green and white parts)
    3 whole

    fresh oregano leaves (finely chopped)
    1/2 tsp

    black beans (15-ounce, gently rinsed and drained (1 1/2 cups))
    1 can

    blue corn or sweet potato tortilla chips
    48

  • Pan-Grilled Tofu Skewers

    Pan-Grilled Tofu Skewers

    How to Make Pan-Grilled Tofu Skewers

    Author Jackie Newgent says, “If you’re looking for an introduction to tofu, meet these Szechuan skewers. They offer a tasty way to try tofu for the first time, or the 101st time! Marinated in a gingery vinaigrette, inserted onto skewers, grilled until lovely caramelized grill markings form, and garnished with fresh cilantro leaves and sesame seeds, these tofu “pops” will be a hit for all the senses. Try them at your next cook-in…or cookout!”


    25 min prep time


    20 min cook time


    6servings


    3 skewers each

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk together the soy sauce, vinegar, scallion, ginger, apple-apricot sauce, sesame oil, and hot pepper flakes in a small bowl. (Makes 1/2 cup.) Pour into a 9 × 13-inch pan or similar-size dish.
    2. Cut the tofu lengthwise into 9 slices; then, cut each slice in half lengthwise or crosswise, creating 18 pieces. Place the tofu slices in a single layer in the soy sauce mixture and marinate about 10–15 minutes per side.
    3. Preheat a grill pan over medium-high heat. Transfer each tofu slice to the pan using tongs, reserving the marinade. Grill (in batches) until deep grill marks form on both sides, about 3 1/2–4 minutes per side.
    4. Insert reusable or bamboo skewers into the cooked tofu, sprinkle with the sesame seeds and cilantro leaves, and serve while warm with the remaining marinade on the side.
    Low Carb
    Grilling
    Appetizers
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      3 skewers each


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      7g

    • Potassium
      100mg
      2%

    Ingredients

    soy sauce (naturally brewed)
    2 tbsp

    rice vinegar (brown)
    1 1/2 tbsp

    green onion (scallion) (green and white parts, minced)
    1

    gingerroot (freshly grated)
    1 tbsp

    apple-apricot sauce or applesauce (no-sugar-added)
    1 tbsp

    sesame oil (toasted)
    2 tsp

    crushed red pepper flakes (dried)
    1/4 tsp

    (14-ounce) package extra-firm tofu (drained and squeezed of excess liquid)
    1

    black or white sesame seeds (or a mixture) (toasted)
    1 tsp

    fresh cilantro
    2 tbsp

  • Oven-Barbecued Chicken

    Oven-Barbecued Chicken

    How to Make Oven-Barbecued Chicken

    Who doesn’t like barbecued chicken? A serving of this recipe will go great with a side of greens and some rice. The best part? This dish will only cost you $0.50 per serving.


    20 min prep time


    8servings


    3 ounces (about 1/2 of a chicken breast)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F. Combine all sauce ingredients in a small saucepan and simmer for 15 minutes over medium-low heat, stirring occasionally.

    2. Place chicken in a 9×13-inch baking dish coated with cooking spray. Cover chicken evenly with 1 cup barbecue sauce.

    3. Back for 20-25 minutes, baste with remaining sauce, and cook another 5-10 minutes (or until chicken is tender and no longer pink).

    Low Carb
    Holidays & Entertaining
    Budget Friendly
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      3 ounces (about 1/2 of a chicken breast)


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      50mg

      17%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        0g

        0%

    • Protein
      19g

    Ingredients

    white vinegar
    1/4 cup

    water
    1/4 cup

    corn oil
    1 tbsp

    ketchup
    1/2 cup

    Worcestershire sauce
    3 tbsp

    onion(s) (finely diced)
    2 tbsp

    brown sugar ((light or dark))
    2 tbsp

    garlic powder
    1/8 tsp

    mustard powder
    2 tsp

    salt
    1/4 tsp

    coarse ground black pepper
    1/8 tsp

    chicken breasts (6-ounce each, boneless, skinless)
    4

    nonstick cooking spray
    1