The Super Diabetes Site

Tag: holidays & entertaining

  • Moscow Mule Mocktail

    Moscow Mule Mocktail

    How to Make Moscow Mule Mocktail

    This classic recipe drink is refreshing and perfect for the winter. Best of all, this three-ingredient recipe has zero grams of added sugar, thanks to Splenda Stevia! 


    5 min prep time


    1serving


    1 (8-ounce) drink

    Print Recipe >

    Step-By-Step Instructions:

    1. Add  lime juice, ginger beer, and Splenda Stevia Liquid Sweetener to an ice-filled Moscow mule mug. Stir to combine.

    2. Garnish with fresh mint if desired.

    Low Carb
    Vegetarian
    Vegan
    Holidays & Entertaining
    Beverages
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    Nutrition facts

    1 Serving



    • Serving Size

      1 (8-ounce) drink


    • Amount per serving



      Calories





      10

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      0g

    Ingredients

    lime juice
    1 oz

    Splenda® Liquid Stevia Sweetener
    1/2 tsp

    no sugar added ginger beer
    7 oz

  • Turkey Meatballs with Cranberry Sauce

    Turkey Meatballs with Cranberry Sauce

    How to Make Turkey Meatballs with Cranberry Sauce

    Celebrate the season with this delicious, easy-to-make, protein-packed appetizer—meatballs! These juicy, tender meatballs bathed in a luscious cranberry sauce with a hint of smoky sugar-free BBQ sauce are the perfect combination and a sure hit at your holiday gathering.


    30 min prep time


    15 min cook time


    10servings


    3 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375º.  Line a baking sheet with parchment paper.

    2. In a skillet, add sweetener, fresh cranberries, cranberry juice, and salt. Bring to a boil, then simmer on low for 5 minutes, gently smashing the cranberries with the back of a fork as they cook. Turn off heat. 

    3. Carefully blend cranberry mixture until completely smooth (or leave it a bit chunky), using either an immersion blender or a regular blender. If using a regular blender be sure to remove the top to allow some steam to escape.

    4. In a bowl, beat egg and add panko, garlic, and onion powder.  Whisk together.  Add in ground turkey and Parmesan cheese, folding together gently until completely incorporated.

    5. Scoop out turkey mixture and roll into meatballs about 1 1/2 tablespoon size (meatballs will shrink a little as they cook). Place on baking sheet a couple of inches apart. You should get about 30 meatballs total. 

    6. Bake for 15 – 20 minutes, until completely cooked through. 

    7. When finished, add meatballs to skillet and gently toss in cranberry sauce.  Top with a little extra fresh thyme.  Serve immediately! 

    Holidays & Entertaining
    Appetizers
    Dinner
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    Nutrition facts

    10 Servings



    • Serving Size

      3 meatballs


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      13g

    • Potassium
      180mg
      4%

    Ingredients

    Splenda® Granulated Sweetener
    1/2 cup

    cranberries (fresh or frozen)
    1 cup

    cranberry juice
    1 cup

    Kosher Salt
    1/8 tsp

    sugar-free BBQ sauce
    1/2 cup

    eggs (beaten)
    1 whole

    panko bread crumbs
    1/3 cup

    garlic (grated)
    1 clove

    onion powder
    1 1/2 tsp

    ground turkey
    1 lbs

    Parmesan cheese (grated)
    1/3 cup

    fresh thyme (plus more for garnish)
    1/2 tsp

  • Apple Chicken Salad with Cider Vinaigrette

    Apple Chicken Salad with Cider Vinaigrette

    How to Make Apple Chicken Salad with Cider Vinaigrette

    The perfect fall salad is here! This light and refreshing dish has it all, from juicy grilled chicken, crunchy apple chips, and tangy gorgonzola cheese dance on a bed of crisp greens. Top it off with our homemade apple cider vinaigrette for the perfect balance of sweet, tart, and savory, making it the ultimate lunch or dinner option!  


    10 min prep time


    15 min cook time


    6servings


    3 cups of salad and 2 tbsp vinaigrette

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oven to 400º. Spread pecan on a baking sheet. Roast for 4 minutes, until they are golden brown. Remove from oven and sprinkle 1 1/2 tsp. sweetener over them.

    2. Slice grilled chicken on the bias and set aside. 

    3. Build salad between two bowls by adding lettuce, apple chips, sliced chicken, sweetened pecans, sliced red onion, and gorgonzola. 

    4. In a mini food processor, add all ingredients for vinaigrette: apple, olive oil, 2 tbsp. sweetener, apple cider vinegar, Dijon mustard, garlic, onion power, and salt. Blend on high until fully combined. Add 2 tablespoons water and blend again.  Adjust seasonings according to preference. 

    5. Serve vinaigrette alongside salad and enjoy immediately! 

    Salads
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      3 cups of salad and 2 tbsp vinaigrette


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      660mg
      14%

    Ingredients

    pecans
    6 tbsp

    Splenda® Stevia Sweetener (plus 1 1/2 tsp, divided use)
    2 tbsp

    grilled boneless, skinless chicken breast (shredded)
    18 oz

    spring mix salad
    18 cup

    dried apple chips (no added sugar)
    2/3 cup

    red onion (thinly sliced)
    3/4 med

    Gorgonzola cheese (crumbled)
    6 tbsp

    apple (peeled and diced)
    1/2 cup

    Extra Virgin Olive Oil (for the vinaigrette)
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    Dijon Mustard
    1 tsp

    garlic (grated, for the vinaigrette)
    1 clove

    onion powder
    1/4 tsp

    Kosher Salt
    1/4 tsp

  • Vegan Cinnamon Apples

    Vegan Cinnamon Apples

    How to Make Vegan Cinnamon Apples

    Look no further for the perfect apple recipe! Savor the simple magic of autumn in every bite with these tender apple slices bathed in a dairy-free, rich, spiced caramel sauce. The subtle sweetness of Splenda Stevia balances perfectly with the warm embrace of cinnamon and cloves, making this snack perfect for a chilly evening or as a delightful topping for your favorite vegan treats. 


    10 min prep time


    30 min cook time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut  apples into wedges, removing the core. Slice the wedges so they are ¼-inch thick. 

    2. Add the apples to a large skillet with ½ cup water. Cover and cook over medium to medium-high heat for 10 minutes, until the apples become slightly soft. Stir occasionally.

    3. Add salt and half of the vegan buttery spread to the skillet. Stir until all the apple chunks are coated. Continue to cook until they get slightly browned and to your desired level of softness.

    4. Stir in the rest of the spread, sweetener, cinnamon, cloves, and vanilla.

    5. Stir to coat the apples in all the spices. Remove from heat and serve!

    Comfort Food
    American
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      3.5g

      4%

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      0g

    • Potassium
      4mg
      <1%

    Ingredients

    apple
    5 med

    water
    1/2 cup

    sea salt
    1/2 tsp

    vegan buttery spread
    2 tbsp

    Splenda® Stevia Sweetener Jar
    1 tbsp

    ground cinnamon
    1 1/2 tsp

    ground cloves
    1/2 tsp

    vanilla extract
    1/2 tsp

  • Grilled Summer Veggies with Herb Dressing

    Grilled Summer Veggies with Herb Dressing

    How to Make Grilled Summer Veggies with Herb Dressing

    Grilled Summer Veggies with Herb Dressing is a delightful and healthy side dish perfect for summer. This recipe features fresh zucchinis, red and yellow bell peppers, red onion rings, and cherry tomatoes, all tossed in olive oil and seasoned with salt and black pepper. The veggies are grilled to perfection, giving them a tender texture and beautiful grill marks. 

    The dish is complemented by a flavorful herb dressing made with extra virgin olive oil, balsamic vinegar, minced garlic, fresh basil, parsley, thyme, salt, and black pepper. It’s a great option for people with diabetes and is both vegetarian and vegan-friendly.


    15 min prep time


    10 min cook time


    6servings


    1 cup and 1 tbsp dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the grill to medium-high heat.

    2. In a large bowl, toss sliced zucchinis, red and yellow bell peppers, red onion rings, and halved cherry tomatoes with olive oil. Season with salt and 1/2 tsp black pepper.

    3. Grill the veggies for about 10 minutes or until they are tender and have grill marks, turning occasionally.

    4. Remove the grilled veggies from the heat.

    5. To make the dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, chopped fresh basil, chopped fresh parsley, fresh thyme leaves, salt, and 1/4 tsp black pepper.

    6. Arrange the grilled veggies on a serving platter. Serve the dressing on the side.

    Veggie Rich
    Low Carb
    Mediterranean
    Grilling
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup and 1 tbsp dressing


    • Amount per serving



      Calories





      153

    • % Daily value*

    • Total Fat
      13.7g

      18%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      1g

    • Potassium
      167mg
      4%

    Ingredients

    zucchini (sliced)
    2 med

    red bell pepper (sliced)
    1 med

    yellow bell pepper (sliced)
    1 med

    red onion (sliced into rings)
    1 med

    cherry tomatoes (halved)
    1 cup

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper (divided use)
    3/4 tsp

    Extra Virgin Olive Oil (for the dressing)
    1/4 cup

    balsamic vinegar (for the dressing)
    2 tbsp

    garlic (minced, for the dressing)
    1 clove

    fresh basil (chopped, for the dressing)
    1 tbsp

    fresh parsley (chopped, for the dressing)
    1 tbsp

    fresh thyme (for the dressing)
    1 tsp

    salt (for the dressing)
    1/4 tsp

  • Mint Chocolate Chip Cookies

    Mint Chocolate Chip Cookies

    How to Make Mint Chocolate Chip Cookies

    These decadent Mint Chocolate Chip Cookies are bursting with fresh, cool mint flavor and rich, melty chocolate chips. Best of all, there is 0 grams of added sugar in this amazing recipe! Enjoy the best tasting Stevia for sweetening beverages and baking. Cook, bake, and sprinkle Splenda® Stevia anywhere you would use sugar!


    10 min prep time


    20 min cook time


    39servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F and prepare two large baking sheets with parchment paper.

    2. In a small bowl, mix together flour, baking soda, and baking powder and set aside.

    3. In a large bowl with an electric mixture, beat vegetable oil spread until light and fluffy. Slowly add Splenda Stevia Sweetener and beat until fluffy. Add egg and beat until incorporated and then add Greek yogurt, pudding mix, mint extract and green food coloring and mix well.

    4. Scrape down the sides of the bowl as needed with a spatula. On slow speed, add the flour mixture into the pudding mixture and mix until well combined, but do not over-mix. Fold in the chocolate chips.

    5. Using a 2-tablespoon cookie scoop, drop spoonfuls onto prepared baking sheet, 2 inches apart. Press down slightly as the cookies do not spread very much while baking (should be about ½” thick).

    6. Bake for 10 minutes or until just slightly browned on the edges. Cool on rack for 1 minute and then move to a wire cooling rack. Enjoy!

    Low Carb
    Kid Friendly
    American
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    39 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0g

        0%

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      1g

    Ingredients

    all-purpose flour
    2 cup

    baking soda
    1/2 tsp

    baking powder
    1/2 tsp

    vegetable oil spread
    1 cup

    Splenda® Stevia Sweetener Jar
    1/2 cup

    eggs (room temperature)
    1 whole

    Plain Nonfat Greek yogurt (room temperature)
    1/2 cup

    sugar-free instant vanilla pudding mix (1-ounce box (28g))
    1 oz

    peppermint extract
    1 1/2 tsp

    green food coloring
    1 tsp

    stevia-sweetened or sugar-free chocolate chips
    1 cup

  • Roasted Cherry Tomatoes with Rosemary & Garlic

    Roasted Cherry Tomatoes with Rosemary & Garlic

    How to Make Roasted Cherry Tomatoes with Rosemary & Garlic

    Roasted Cherry Tomatoes with Rosemary & Garlic served on toast is a simple and flavorful dish that makes for a delicious diabetes-friendly appetizer. This is an easy recipe that features the bright colors and flavors of roasted tomatoes with fresh rosemary and fragrant garlic.


    5 min prep time


    45 min cook time


    8servings


    1/4 cup tomatoes and 3 quarter pieces of toast

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Place tomatoes, rosemary, salt, and garlic in a round baking dish.

    3. Add the oil and stir to combine. Place in the oven and cook for 45–60 minutes, until garlic is golden brown and softened and the tomatoes burst.

    4. Squeeze garlic cloves out of bulb and mix with tomatoes. Garlic cloves will be soft and creamy.

    5. Top each quarter of toast with tomato mixture. One serving is 3 quarter slices of toast with ¼ cup tomatoes.

    Heart Healthy
    Fiber Focused
    Low Carb
    French
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup tomatoes and 3 quarter pieces of toast


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      4g

    • Potassium
      195mg
      4%

    Ingredients

    cherry tomatoes
    24 oz

    fresh rosemary (chopped)
    1 tbsp

    salt
    1/2 tsp

    garlic (peel removed and top cut off)
    1 clove

    olive oil
    1/2 cup

    whole wheat bread (toasted and cut into quarters)
    6 slice

  • Cucumber Basil Mocktail

    Cucumber Basil Mocktail

    How to Make Cucumber Basil Mocktail

    This light and refreshing drink is perfect for any occasion! Enjoy the perfect beverage combination of crisp cucumber slices, fragrant basil leaves, fresh lime juice, and a gentle fizz of club soda. It’s sweetened with a squeeze of Splenda® Stevia Liquid Sweetener – it tastes like sugar without the calories!

    Recipe note: Blending carbonated water can cause the gas bubbles to expand and burst, and can cause overflow from the blender. To reduce this, blend on slower speeds and only adding half of the club soda to the blender and the other half after blending.

     


    15 min prep time


    5servings


    1 8-ounce drink

    Print Recipe >

    Step-By-Step Instructions:

    1. Put all ingredients in a blender and pulse for 3-5 minutes.

    2. Strain liquid into a small pitcher. Discard solids.

    3. Pour over ice and serve.

    4. Garnish with fresh cucumber slice and basil.

    American
    Vegetarian
    Vegan
    Holidays & Entertaining
    Beverages
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    Nutrition facts

    5 Servings



    • Serving Size

      1 8-ounce drink


    • 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
      • Added Sugars
        0g

        0%

    • Protein
      0g

    Ingredients

    Splenda® Stevia Liquid Sweetener
    1 tsp

    club soda
    1 liter

    lime (juice only)
    1

    fresh basil
    1/3 cup

    cucumber(s) (sliced)
    1/2

  • Plum Salad with Goat Cheese and Walnuts

    Plum Salad with Goat Cheese and Walnuts

    How to Make Plum Salad with Goat Cheese and Walnuts

    Discover a delicious diabetes-friendly plum salad recipe featuring the perfect blend of sweet plums, creamy goat cheese, and crunchy walnuts. This balanced and nutritious salad is a delightful choice for managing your health while savoring bold flavors. Try our easy recipe today!


    5 min prep time


    4servings


    2 cups salad, 1 plum

    Print Recipe >

    Step-By-Step Instructions:

    1. Season with salt and pepper to taste.
    2. Add walnuts and goat cheese. Drizzle with balsamic vinaigrette and toss gently to coat.
    3. In a large bowl, combine salad greens, plums, and cucumber.
    Veggie Rich
    Low Carb
    French
    Lunch
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad, 1 plum


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      540mg
      11%

    Ingredients

    mixed greens
    8 cup

    plums (pitted and sliced)
    4

    English cucumber(s) (sliced)
    1

    walnuts (chopped and toasted)
    1/2 cup

    goat cheese (crumbled)
    1/4 cup

    sugar-free or no-sugar-added balsamic vinaigrette
    1/4 cup

    salt and pepper to taste
    1

  • Grilled Chicken with Peaches and Zucchini Skewers

    Grilled Chicken with Peaches and Zucchini Skewers

    How to Make Grilled Chicken with Peaches and Zucchini Skewers

    Elevate your diabetes-friendly dining with our savory grilled chicken skewers featuring succulent peaches and zucchini. Indulge in a delectable blend of lean protein and low-glycemic fruits and veggies that’s perfect for outdoor gatherings and weeknight meals.


    1 hr and 5 min prep time


    15 min cook time


    4servings


    1 skewer (3 oz cooked chicken breast, ½ peach, ½ zucchini)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, whisk together soy sauce, olive oil, honey, garlic, and ginger. 

    2. Place chicken, peaches, and zucchini in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, up to overnight. 

    3. Preheat the grill (or indoor grill pan) to medium-high heat. Thread chicken, peaches, and zucchini onto skewers. Discard leftover marinade. 

    4. Grill for 10–15 minutes, turning occasionally, until chicken is cooked through and peaches are tender. 

    Low Carb
    Kid Friendly
    Grilling
    Main Dish
    Holidays & Entertaining
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 skewer (3 oz cooked chicken breast, ½ peach, ½ zucchini)


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      27g

    • Potassium
      782mg
      17%

    Ingredients

    lower sodium soy sauce
    1/4 cup

    olive oil
    2 tbsp

    garlic (minced)
    1 clove

    fresh ginger (grated)
    1 tsp

    boneless, skinless chicken breasts (cut into chunks)
    1 lbs

    zucchini (cut into ½ inch rounds)
    2 med

    wooden or metal skewers
    4 whole

    peaches (cut into ½ inch pieces)
    2 whole