The Super Diabetes Site

Tag: holidays & entertaining

  • Healthy Homemade Green Bean Casserole

    Healthy Homemade Green Bean Casserole

    How to Make Healthy Homemade Green Bean Casserole

    This classic Thanksgiving side dish gets a diabetes-friendly makeover, without losing any of its rich, savory flavor.


    25 min prep time


    15 min cook time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees. Spray a 1.5 quart baking dish with cooking spray.

    2. Heat cheese wedges in microwave for 30 seconds, stir. Set aside.

    3. In a large sauté pan heat oil over medium heat. Add onions and sauté 2-3 minutes.

    4. Add margarine to pan and melt. Add mushrooms, salt and pepper and cook for 4-5 minutes. Pour chicken broth into pan and simmer for 1 minute.

    5. In a small bowl, mix together corn starch and water; add to chicken broth and stir for 1 minute.

    6. Add melted cheese wedges to pan and mix well. Add milk to pan; stir to incorporate. Cook additional 2-3 minutes until thick.

    7. Remove from heat and stir in green beans. Pour green bean mixture into baking dish.

    8. In a small bowl prepare corn flake topping by, mixing together corn flakes and margarine. Spread corn flake mixture on top of green beans. Bake 15-20 minutes.

    Kid Friendly
    American
    Vegetarian
    Sides
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      280mg
      6%

    Ingredients

    nonstick cooking spray
    1

    light creamy swiss cheese wedges
    4 wedges

    canola oil
    1 tbsp

    onion(s) (finely diced)
    1/2

    margarine
    1 tsp

    white (button) mushrooms (sliced)
    8 oz

    salt
    1/8 tsp

    black pepper
    1/4 tsp

    low sodium vegetable broth
    1/2 cup

    Cornstarch
    2 tsp

    cold water
    2 tsp

    1% milk
    1/4 cup

    no-salt-added canned cut green beans (drained)
    2 (14.5-oz) cans

    corn flakes (crushed)
    1 cup

    margarine (melted)
    1 2/3 tbsp

  • Guacamole Stuffed Cherry Tomatoes

    Guacamole Stuffed Cherry Tomatoes

    How to Make Guacamole Stuffed Cherry Tomatoes

    This recipe is a perfect low-carb appetizer or snack. For an even shorter prep time, use store-bought guacamole to make this recipe.


    15 min prep time


    12servings


    2 tomatoes

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut out the stem of each cherry tomato, cutting deep enough to make a hole into the middle of the tomato without going through the other end.
    2. Scoop the insides of the tomato out and finely chop the insides of tomato and reserve for the guacamole. Place each scooped out tomato upside down on paper towels to drain.
    3. In a medium bowl, mash the avocado with a fork and mix in the scooped out tomato pieces, lime juice, garlic, 1 Tbsp. cilantro, salt (optional), and pepper.
    4. Scoop or pipe the guacamole into the hollowed out tomatoes, dividing it equally among each tomato. Sprinkle the remaining cilantro on top of each tomato.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Mexican/Southwestern
    Appetizers
    Holidays & Entertaining
    Snacks
    Vegetarian
    Foodie
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tomatoes


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      130mg
      3%

    Ingredients

    cherry tomatoes (round, not grape tomatoes)
    24

    ripe avocado
    1

    lime (juiced)
    1

    garlic (minced or grated)
    1 clove

    chopped fresh cilantro (divided use)
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp

  • Grilled Vegetable Pizza

    Grilled Vegetable Pizza

    How to Make Grilled Vegetable Pizza

    A long recipe but worth the work! This flavorful, unique dish will be a hit when you have company over!

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


    1 hr and 25 min prep time


    15 min cook time


    8servings


    2 slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Set up a mixer fitted with the dough hook attachment. If you do not have a mixer, set up the food processor. You will also need plastic wrap and wax paper eventually for this recipe production.
    2. Add warm water, yeast and Splenda Brown Sugar to the mixing bowl or food processor bowl and let the yeast bloom for 5 minutes. The yeast should begin to get frothy.
    3. Add the flour and salt (optional) and mix on low until flour is incorporated. If using a mixer with the dough hook attachment, turn the speed up to medium and knead the dough for 5 minutes. If using a food processor, turn the dough onto a clean, floured board or counter top and knead by hand for 5-7 minutes. If the dough is too sticky, add a Tbsp. of flour at a time until it forms a smooth dough.
    4. Add kneaded dough to a large bowl coated with cooking spray, cover and put in a warm place for one hour to rise.
    5. While the dough is rising, prepare an indoor or outdoor grill. If using a charcoal grill, preheat the oven to 300 degrees as well.
    6. In a medium bowl, whisk together olive oil, balsamic vinegar, garlic and basil. Set aside.
    7. Coat the vegetables with cooking spray and grill on both sides for 7-9 minutes or until just cooked through.
    8. Remove the vegetables from the grill and dice while still warm. Add the warm, diced vegetables to the dressing and toss to coat. Set aside.
    9. Once the dough has risen for an hour, punch the dough down and form into a ball. Knead the dough for one minute and then cover to rest for 2 minutes.
    10. Once the dough has rested, divide the dough into two balls. Keep the dough you are not working with covered with plastic wrap.
    11. Dust your board or countertop with a little bit of flour. Using a rolling pin, roll the dough into an 8-9 inch round that is between a 1/4 and 1/2 inch thick. Spray a piece of wax paper that is just larger than the crust with cooking spray and lay the pizza crust on the wax paper. Spray another piece of wax the same size and lay it, sprayed side down, on top of the crust. Set aside.
    12. Repeat this same process for the second dough ball.
    13. To cook the pizza, have the crusts, marinated vegetables and cheese ready at the grill. Turn the grill heat to low and place the two pizza crusts on the grill (or you can do them one at a time for easier management). Let the crust grill for 3-4 minutes or until crispy on the bottom. Turn the crust over and divide the vegetable mixture and marinade equally among the two pizzas, spreading to about 1/2 inch of the edge. Top each pizza with half the feta cheese and close the grill lid. Let the pizza finish grilling for another 3-4 minutes. Turn the flame off of the grill and leave the lid closed for another two minutes. If using a charcoal grill, preheat your oven to 300 degrees and move the pizzas to the oven for 5 minutes.
    14. Remove the pizzas and top each with 1 Tsp. of dried oregano then slice each pizza into 8 pieces.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Italian
    Dinner
    Foodie
    Vegetarian
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      2 slices


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      9g

    • Potassium
      490mg
      10%

    Ingredients

    warm water (around 100 degrees)
    1 cup

    low-calorie brown sugar substitute
    1 tbsp

    active dry yeast
    1 packet

    whole wheat flour
    2 cup

    salt
    1/2 tsp

    nonstick cooking spray
    1

    olive oil
    1 tbsp

    balsamic vinegar
    1/4 cup

    garlic (grated or minced)
    2 clove

    fresh basil (minced)
    1 tbsp

    medium zucchini (sliced lengthwise into thirds)
    2

    yellow bell pepper (seeded and sliced into fourths)
    1

    red bell pepper (seeded and sliced into fourths)
    1

    baby bella muchrooms (cremini, stemmed)
    8

    feta cheese (reduced-fat)
    3 1/2 oz

    dried oregano (dried, divided)
    2 tsp

  • Grilled Vegetable Pasta Salad

    Grilled Vegetable Pasta Salad

    How to Make Grilled Vegetable Pasta Salad

    To make this side dish a meal, add chopped up cooked chicken or shrimp to it.


    20 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. Cook pasta according to package directions, omitting salt.
    3. Coat all of the vegetables with cooking spray and grill for 7-10 minutes, turning frequently.
    4. Remove vegetables from grill and dice.
    5. Drain the cooked pasta and immediately add the diced grilled vegetables to the hot pasta. Add the olive oil, garlic, oregano, salt (optional), and ground black pepper and stir well to coat. Serve this dish warm or cold.
    Low Sodium
    Veggie Rich
    Grilling
    Italian
    Sides
    Vegetarian
    Salads
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      290mg
      6%

    Ingredients

    whole wheat rotini or penne pasta (uncooked)
    2 cup

    asparagus (ends trimmed)
    1 lbs

    zucchini (sliced 1/4 inch thick lengthwise)
    2

    small eggplant (peeled and sliced 1/2 inch thick lengthwise)
    1

    large red bell pepper (seeded and cut in half lengthwise)
    1

    nonstick cooking spray
    1

    olive oil
    1 1/2 tbsp

    garlic (minced)
    1 clove

    dried oregano (chopped)
    1 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

  • Grilled Shrimp Skewers

    Grilled Shrimp Skewers

    How to Make Grilled Shrimp Skewers

    This is a great grilling recipe for the summer and the skewers give the shrimp a fancy twist. If you have leftovers, serve the shrimp cold in a green salad with a little reduced-fat feta cheese and balsamic vinaigrette for lunch.


    15 min prep time


    9servings


    1 skewer

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a medium bowl, whisk together olive oil, garlic, lemon zest, lemon juice, crushed red pepper flakes, salt (optional), pepper and scallions.
    3. Add shrimp to bowl and toss to coat evenly. Cover and refrigerate for 30 minutes.
    4. Divide shrimp evenly among nine skewers. Discard remaining marinade.
    5. Grill skewers 2-3 minutes on each side or until shrimp are pink and slightly firm to the touch.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Grilling
    Foodie
    Dinner
    Lunch
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    9 Servings



    • Serving Size

      1 skewer


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      11g

    • Potassium
      105mg
      2%

    Ingredients

    olive oil
    1 1/2 tbsp

    garlic (minced)
    2 clove

    medium lemon (zested and juiced)
    1

    crushed red pepper flakes
    1/4 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    green onion (scallion) ((white and green parts), minced)
    2

    raw medium shrimp (peeled and deveined)
    1 lbs

    bamboo skewers (soaked in warm water)
    9

  • Grilled Pork and Cheese Quesadillas

    Grilled Pork and Cheese Quesadillas

    How to Make Grilled Pork and Cheese Quesadillas

    A Mexican favorite can now be yours. When a quesadilla is grilled rather than prepared in an indoor oven, the result is smoky, rich-flavored quesadilla. If you can’t grill outside, this works great prepared on a stovetop grill pan.


    10 min prep time


    15 min cook time


    8servings


    1/2 quesadilla

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an outdoor grill for medium heat. Heat the oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the pork and sauté for 5–6 minutes. Drain any excess fat.
    2. On two baking sheets, lay out 4 tortillas. Spray tops lightly with oil. Flip over. Spread 1/2 cup of pork evenly over the tortilla. Sprinkle with cheese, scallions, and chilies. Top all the tortillas with the remaining tortillas to form a quesadilla and press together lightly. Spray lightly with oil.
    3. When the grill is hot, place quesadillas on the grill. Grill for 5–7 minutes on each side. During some of this time, you may cover the grill to help melt the cheese and brown the quesadillas. When the first side is golden, flip over and grill the other side. Cut into wedges and serve with yogurt, salsa, and tomatoes.
    Comfort Food
    Grilling
    Kid Friendly
    Mexican/Southwestern
    Appetizers
    Holidays & Entertaining
    Lunch
    Main Dish
    Sandwiches
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 quesadilla


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      265mg

      12%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      18g

    Ingredients

    olive oil
    1 tsp

    onion(s) (minced)
    1/2 cup

    garlic (minced)
    2 tsp

    pork loin (ground)
    1 lbs

    corn or whole-wheat tortillas
    8

    Mexican cheese blend (reduced-fat)
    1 cup

    green onion (scallion) (thinly sliced)
    3

    canned green chiles (3-ounce can chopped mild or hot)
    1

    nonfat Greek yogurt
    1/2 cup

    salsa (prepared mild or hot)
    1/2 cup

    tomato(es) (diced)
    1 cup

  • Grilled Mango Chicken

    Grilled Mango Chicken

    How to Make Grilled Mango Chicken

    Serve this healthy grilled chicken recipe at your next barbeque or picnic. It makes a great substitute for fried chicken or bratwursts. Your guests will appreciate a healthier option and will enjoy this slightly sweet and citrusy dish.


    4servings


    1 chicken breast (117 g)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large resealable plastic storage bag, combine chicken with remaining ingredients. Place in refrigerator and marinate 8 hours or overnight, turning halfway during marinating time.

    2. Preheat grill to medium-high heat. Place chicken on grill, discarding excess marinade. Grill chicken 4 to 6 minutes per side, or until cooked through.

    Low Sodium
    Low Carb
    Mexican/Southwestern
    Latin American
    Indian
    Grilling
    Caribbean
    Holidays & Entertaining
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast (117 g)


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      35g

    • Potassium
      298mg
      6%

    Ingredients

    chicken breast cutlets (4 boneless, (1 pound total), skinless)
    1 lbs

    mango chutney or mango salsa
    2 tbsp

    fresh lime juice
    2 tbsp

    grated fresh ginger, or 1/2 Tsp. ground ginger
    2 tsp

    olive oil
    1 tbsp

    orange juice
    1/4 cup

    minced fresh oregano or 1/4 to 1/2 Tsp. dried oregano
    1 tsp

    hot pepper sauce
    1/2 tsp

    garlic (minced)
    2 clove

  • Grilled Lime Chicken Fajitas

    Grilled Lime Chicken Fajitas

    How to Make Grilled Lime Chicken Fajitas

    Chicken fajitas are one of the best choices when it comes to Mexican food because chicken is a lean protein and grilling is a healthy cooking method. Also, fajitas are topped with low-carb veggies like onions and green peppers.


    This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
     


    30 min prep time


    30 min cook time


    10servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together the lime juice and zest, honey, cilantro, cumin, chili powder, garlic powder, and pepper. Add the chicken breast tenderloins and marinate in the refrigerator for 20-60 minutes.
    2. Preheat a grill to medium heat. Place the onions and green peppers in a grill basket. Grill the vegetables in the basket, stirring occasionally, about 15-20 minutes until slightly charred.
    3. Add the chicken directly to the grill and cook 10-12 minutes, until done, turning once.
    4. Divide the chicken, green peppers and onions evenly among 10 tortillas. Top each fajita with 1 Tbsp. salsa.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Grilling
    Holidays & Entertaining
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        5g

    • Protein
      18g

    • Potassium
      300mg
      6%

    Ingredients

    large lime (zested and juiced)
    1

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh cilantro
    2 tbsp

    cumin
    1/2 tsp

    chili powder
    1 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    chicken tenderloins
    1 1/4 lbs

    large onion (sliced into strips)
    1

    green bell peppers (seeded and sliced into strips)
    2

    corn tortillas (or low-carb tortillas) (6-inch)
    10

    salsa
    10 tbsp

  • Grilled Lamb Chops

    Grilled Lamb Chops

    How to Make Grilled Lamb Chops

    Lamb is great for the Easter season and a treat for any other time of the year. Lamb chops are a lean cut that are easily cooked on the grill. They are a good option to try when you get tired of the usual chicken and beef.


    4servings


    1 lamb piece

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut each lamb rack into four pieces with two bones, leaving one bone with an equal amount of meat.
    2. Combine olive oil, garlic, salt, pepper, and rosemary. Fully coat lamb ribs and marinate for 2 hours in the refrigerator.
    3. Preheat your grill and cook the chops over even heat. Flip chops over to cook both sides. Use a meat thermometer to check when the racks are done.
    Low Carb
    Grilling
    Mediterranean
    Gluten-Free
    Foodie
    Dinner
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    4 Servings



    • Serving Size

      1 lamb piece


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      70mg

      23%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      22g

    Ingredients

    frenched lamb racks (about 1 1/2 pounds, trimmed of fat)
    2

    olive oil
    1 tbsp

    garlic (minced)
    1 tbsp

    salt
    1/2 tsp

    Pinch ground pepper
    1

    fresh rosemary (about 1 inch each)
    2 sprig

  • Grilled Athenian Burger

    Grilled Athenian Burger

    How to Make Grilled Athenian Burger

    When is a burger not just a burger? You’ll soon find out after trying this version. You may substitute 50% lamb for beef in this recipe as well. I sometimes spike this recipe with crushed red chili flakes or a minced Serrano chili because I’m a spicy food freak.

    Note—The Nutrition Facts information for this recipe is for the burger patty and suggested toppings only.


    10 min prep time


    13 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large mixing bowl combine all ingredients and mix until just combined.
    2. Divide mixture into 4 equal parts and form 4 burgers. Place on a plate and refrigerate until ready for grilling.
    3. Spray grill or stove-top grill pan with high- heat olive or canola oil spray. Heat grill to high temperature (450–500°F).
    4. Grill burgers for approximately 6–8 minutes. Turn and repeat process for an additional 4–5 minutes. Check for doneness with a thermometer. Internal temperature should be about 160°F as they will continue to cook for a few minutes.
    5. Top with fresh romaine leaves, sliced tomatoes, and red onion on a whole-grain bun or wrapped in a pita.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Grilling
    Dinner
    Holidays & Entertaining
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      70mg

      23%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      390mg
      8%

    Ingredients

    ground beef (95% lean)
    1 lbs

    Greek yogurt (fat-free)
    4 tbsp

    garlic (minced)
    1 clove

    fresh leaf oregano
    1 tsp

    fresh leaf parsley (chopped)
    2 tbsp

    lemon zest (lemon peel, grated)
    1/2 tsp

    black pepper
    1/4 tsp