The Super Diabetes Site

Tag: holidays & entertaining

  • Broccoli Cheese Bites

    Broccoli Cheese Bites

    How to Make Broccoli Cheese Bites

    These bites are a great snack or appetizer, and an excellent way to add more vegetables to your healthy eating plan.


    20 min prep time


    25 min cook time


    6servings


    5 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Coat one large (or two small) baking sheets with cooking spray. Set aside.
    2. Steam the broccoli for approximately 10 to 12 minutes, until soft. Set aside to cool (for about 10 minutes).
    3. Add the broccoli and remaining ingredients to a blender or food processor and pulse to combine. Do not overmix; the mixture should be slightly chunky, not a paste. Let the mixture rest for 10 minutes.
    4. After resting the mixture, stir it, and scoop and drop by Tbsp.fuls onto the prepared baking sheet.
    5. Lightly spray the top of each ball with cooking spray. Bake for 15 minutes. Turn the pieces over and bake an additional 10 minutes, or until golden brown.
    Veggie Rich
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Vegetarian
    Foodie
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      5 pieces


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      420mg
      9%

    Ingredients

    nonstick cooking spray
    1

    heads broccoli (trimmed)
    2

    eggs
    1

    egg white
    1

    reduced-fat shredded cheddar or Mexican-style cheese
    1/3 cup

    bread crumbs
    1/3 cup

    onion(s) (chopped)
    1/2 cup

    black pepper
    1/4 tsp

  • Brisket with Wine Reduction

    Brisket with Wine Reduction

    How to Make Brisket with Wine Reduction

    This dish can be turned into a one-pot medley by adding some carrots and potatoes.


    15 min prep time


    3 hr cook time


    8servings


    1/8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 275°F.
    2. Place extra virgin olive oil in the bottom of the braising or sauté pan. Heat to medium high and add brisket. Cook until the brisket is nicely browned. Turn and brown on other side. While second side is browning, place garlic and onions in pan around brisket. Sprinkle salt and pepper over brisket and rub it in. (You can also add some fresh herbs if you have them. A sprig of rosemary is nice.)
    3. Once onions begin to brown, add wine or broth. (It will deglaze pan and lift all the good stuff the bottom of the pan.) Add mushrooms, cover, and place in preheated oven for 2-3 hours. Remove from oven and let cool.
    4. Once the brisket has cooled, remove it from the pan and let it rest on a cutting board. Bring the pan juices to a boil and reduce until thickened. You can also add a sprinkle or two of Wondra flour to help thicken. Slice the brisket against the grain, and serve with red wine sauce.
    Low Carb
    Holidays & Entertaining
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 recipe


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        4.1g

        21%

    • Cholesterol
      90mg

      30%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      31g

    Ingredients

    Extra Virgin Olive Oil
    2 tbsp

    beef brisket (about 3 pounds)
    1

    large garlic (chopped)
    3 clove

    large onion (chopped)
    1

    fine sea salt
    1 tsp

    coarse ground black pepper
    1 tsp

    dry red wine (such as Pinot Noir, Chianti, or Syrah; or beef broth; or a combination of wine and broth)
    1 1/2 cup

    cremini (baby bella) mushrooms (quartered)
    10 oz

    Wondra flour
    1 tbsp

  • Braised Herbed Chicken

    Braised Herbed Chicken

    How to Make Braised Herbed Chicken

    Need a quick, easy and healthy dinner? This is the meal for you. It only takes a few minutes to prepare and then simmers for 30 minutes for a delicious flavor that will have your house smelling delightful too.


    15 min prep time


    4servings


    1 chicken thigh + ½ cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine the rosemary, thyme, oregano, garlic powder and black pepper.
    2. Heat the oil in a dutch oven over medium-high heat. Add the chicken and sauté for 3 minutes per side.
    3. Add the garlic and sauté for 30 seconds.
    4. Add the potatoes and carrots around the chicken in the pan. Pour the herb mixture over the chicken and potatoes.
    5. Add the chicken broth to the pan and bring to a boil. Reduce heat to a simmer; cover and cook for 30-35 minutes.
    Dinner
    Holidays & Entertaining
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh + ½ cup vegetables


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      105mg

      35%

    • Sodium
      265mg

      12%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      21g

    • Potassium
      765mg
      16%

    Ingredients

    dried rosemary
    1 tsp

    dried thyme (dried)
    1 tsp

    dried oregano (dried)
    1 tsp

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    chicken thighs (boneless, skinless)
    1 lbs

    garlic
    2 clove

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

    large carrots (cut into 1-inch chunks)
    3

    fingerling potatoes (cut in half)
    12 oz

  • Braised Pork Chops with Cranberry Walnut Chutney

    Braised Pork Chops with Cranberry Walnut Chutney

    How to Make Braised Pork Chops with Cranberry Walnut Chutney

    Here’s a tasty and festive holiday entrée for the winter season!

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


    15 min prep time


    60 min cook time


    4servings


    1 pork chop + 2 Tbsps. chutney

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F.
    2. Trim any visible fat from the pork chops and pat dry with a paper towel. Season both sides of each chop with the salt-free seasoning and black pepper.
    3. Add 1 1/2 tsps of olive oil and a generous amount of cooking spray to an oven-safe dutch oven or a large skillet heated over high heat.
    4. Once the oil is hot, sear each side of the four pork chops until golden brown on each side.
    5. Sprinkle the sliced onions over the pork chops and pour the broth on top.
    6. Cover and bake in the oven for 45 minutes or until the pork chops are fork tender.
    7. While the pork chops are braising, add the remaining 1 1/2 Tsps.. of olive oil to a small nonstick skillet over medium heat. Add the shallots (or onions) and sauté until they begin to caramelize.
    8. Add the remaining chutney ingredients except the nuts and simmer until almost all of the liquid evaporates and the chutney is thick and syrupy.
    9. Stir in the nuts and remove from the heat. Set aside to cool slightly. The chutney should be served at room temperature.
    10. Once the pork chops are done braising, remove the chops from the dutch oven and set aside, leaving the onions and liquid in the pan. Put the dutch oven back on top of the stove over medium high heat. Simmer until almost all of the liquid is evaporated. Pour over the pork chops.
    11. Serve one pork chop with 1/4 of the onions and 2 Tbsps. of the chutney
    Low Sodium
    Dinner
    Main Dish
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pork chop + 2 Tbsps. chutney


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      65mg

      22%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        14g

    • Protein
      29g

    • Potassium
      680mg
      14%

    Ingredients

    loin-cut bone in pork chops
    4

    salt-free all-purpose seasoning (such as Spike or Mrs. Dash)
    1 tbsp

    black pepper
    1/2 tsp

    nonstick cooking spray
    1

    olive oil (divided)
    1 tbsp

    large onion (sliced)
    1

    low sodium chicken broth
    1 1/2 cup

    small onion or shallot (diced)
    1

    dried cranberries
    1/3 cup

    maple syrup
    1 tbsp

    balsamic vinegar
    2 tbsp

    crushed red pepper flakes
    1 pinch

    water
    1/3 cup

    unsalted chopped walnuts
    1/2 cup

  • Black Bean Patties with Cilantro and Lime

    Black Bean Patties with Cilantro and Lime

    How to Make Black Bean Patties with Cilantro and Lime

    Looking for a light summer burger? These black bean patties are delicious on a whole-grain bun, over a salad or simply on a plate with sliced onions.


    10servings


    1 (4 oz.) patty

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large nonstick pan heat olive oil and sauté onions, peppers, garlic, and spices. Sauté for 3 minutes, or until vegetables are tender.
    2. Add black beans with liquid and sauté with vegetables for 1 minute. Remove from heat. Add breadcrumbs, cornmeal, lime juice, and salt. Remove 1 cup of bean mixture and purée in a blender or food processor until a coarse purée is formed. Fold the purée back into the bean mixture. Add the cheddar cheese and cilantro, combine well. Mixture should resemble a coarse paste and be stiff enough to hold up in a scoop or spoon.
    3. With an ice cream scoop or spoon, form 3-4 ounce portions. Sprinkle a plate with cornmeal and place scooped black bean portions on plate. Lightly dust black bean mixture with cornmeal and press down gently, forming a patty.
    4. Preheat oven to 375°F. Spray a large nonstick pan with vegetable oil. Brown patty cakes for 2 minutes on each side. If pan is ovenproof, transfer to oven and bake for 15 minutes or until heated through. Or transfer patty cakes to a cookie sheet pan and bake.
    Veggie Rich
    Holidays & Entertaining
    Lunch
    Main Dish
    Sandwiches
    Dinner
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1 (4 oz.) patty


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      6g

    • Potassium
      265mg
      6%

    Ingredients

    olive oil
    1 tbsp

    onion(s) (chopped )
    1 cup

    green bell pepper (chopped)
    1/2 cup

    red bell pepper (chopped)
    1/2 cup

    jalapeño pepper (minced)
    1

    garlic (minced)
    2 clove

    chili powder
    1 tsp

    dried oregano
    1/2 tsp

    ground cumin
    1/2 tsp

    black beans (16-ounce can, do not drain)
    1 can

    bread crumbs (unseasoned)
    1 1/2 cup

    cornmeal (yellow or white)
    1/2 cup

    lime juice
    1 tbsp

    salt
    3/4 tsp

    cheddar cheese (reduced-fat, or use reduced-fat pepper Jack cheese)
    1/4 cup

    cilantro (minced)
    2 tbsp

  • Black Bean and Corn Salad

    Black Bean and Corn Salad

    How to Make Black Bean and Corn Salad

    This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.


    12 min prep time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine beans, corn, red pepper, red onion and cilantro.

    2. In a small bowl, whisk together remaining ingredients and pour over bean salad. Toss to coat.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mexican/Southwestern
    Easy Pantry Recipes
    Vegetarian
    Sides
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Lunch
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      369mg
      8%

    Ingredients

    black beans (rinsed and drained)
    2 (14.5-oz) cans

    frozen corn (thawed)
    2 cup

    red bell pepper (finely diced)
    1

    finely diced red onion
    1/2 cup

    chopped fresh cilantro
    1/2 cup

    small limes (juiced)
    2

    olive oil
    3 tbsp

    cumin
    1/2 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    cayenne pepper (optional)
    1/4 tsp

  • Best Roasted Chicken

    Best Roasted Chicken

    How to Make Best Roasted Chicken

    Every home cook should know how to roast a whole chicken! This foolproof recipe produces a flavorful, golden roasted chicken, plus a delicious broth to serve over the chicken and whatever sides you serve with it. Cooking a whole chicken is great for meal prepping—roast the chicken over the weekend and use it for salads, sandwiches, or other meals throughout the week. As a bonus, you can save the bones and carcass to make your own chicken broth!


    15 min prep time


    1 hr, 15 min cook time


    8servings


    3 ounces chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees. Coat a 9×13 baking or roasting pan with cooking spray.
    2. Add chopped onion, carrots and celery to the pan and top with fresh parsley and fresh thyme. Mix ingredients to evenly distribute them.
    3. Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Pat the chicken dry with a paper towel.
    4. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with the salt and pepper.
    5. Fill the cavity of the chicken with the lemon wedges and smashed garlic and place chicken breast- side up into the pan on top of the herbs and vegetables.
    6. Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes reduce heat to 350 degrees and bake chicken additional 45 minutes.
    7. Remove the chicken from the pan and let it rest, covered with foil for 20 minutes. Strain the vegetables and herbs from broth in the bottom of the pan. De-fat the broth and set aside (you should end up with about one cup of broth). Discard the vegetables. NOTE: To de-fat the broth, use a fat separator, or chill the broth in the fridge—the fat will rise to the top and solidify making it easy to scrape off the top.
    8. Once the chicken has rested, remove the skin and cut into 8 pieces, discarding the carcass, lemons and garlic. Pour the de-fatted broth over the chicken and serve.
    Low Carb
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Main Dish
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      3 ounces chicken


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      90mg

      30%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%

    • Protein
      29g

    Ingredients

    fresh thyme
    about 5 whole sprigs

    fresh parsley
    about 5 whole sprigs

    celery stalks (roughly chopped)
    2

    onion (roughly chopped into a few large pieces)
    1

    carrots (roughly chopped into a few large pieces)
    2

    nonstick cooking spray
    1

    whole roaster chicken (5-1/2 pounds)
    1

    salt (optional)
    1 tsp

    black pepper
    1 tsp

    olive oil
    1 tbsp

    lemon (cut into wedges)
    2

    garlic (peeled and smashed)
    4 clove

    fat-free, reduced sodium gluten-free chicken broth
    1 cup

  • Bell Pepper Poppers

    Bell Pepper Poppers

    How to Make Bell Pepper Poppers

    For a little more heat in these poppers, increase the amount of crushed red pepper flakes to your liking.


    10 min prep time


    30 min cook time


    12servings


    2 poppers

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Coat a baking sheet with cooking spray. Set aside.

    2. Slice each pepper in half lengthwise then scoop out any seeds and membrane.

    3. Add bacon to a non-stick sauté pan with cooking spray over medium heat and cook until crisp. Drain on a paper towel and set aside.

    4. Add onions to the pan used to cook the bacon and add more cooking spray if needed. Cook the onions, stirring occasionally until clear. Set aside to cool.

    5. In a small bowl, mix the cream cheese and goat cheese. Add the bacon, onions, and red pepper flakes. Stir to combine.

    6. Grind toasted bread in a food processor with the garlic and Parmesan cheese. Set aside in a small bowl.

    7. Spoon the cheese mixture into each pepper half (1 Tsp. of mixture per popper), and then press the cheese side of the popper into the whole wheat breadcrumb mixture. Lay on the prepared baking sheet breadcrumb side up and spray each one lightly with cooking spray.

    8. Bake the poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are golden brown.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Mexican/Southwestern
    American
    Holidays & Entertaining
    Foodie
    Appetizers
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      2 poppers


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      52mg
      1%

    Ingredients

    nonstick cooking spray
    1

    mini sweet peppers
    12

    turkey bacon (diced)
    2 slice

    diced onion
    1/2 cup

    fat-free cream cheese (room temperature)
    4 oz

    soft goat cheese (room temperature)
    2 oz

    crushed red pepper flakes
    1/4 tsp

    whole wheat bread (toasted)
    1 slice

    garlic (minced)
    1 clove

    Parmesan cheese (grated)
    1 tbsp

  • BBQ Meatballs

    BBQ Meatballs

    How to Make BBQ Meatballs

    These barbeque meatballs can be ready in just 30 minutes. Serve them up with a green salad and a side of corn or roasted sweet potatoes.


    10 min prep time


    20 min cook time


    5servings


    5 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. In a large bowl, mix together the turkey, egg, oats, garlic, mustard, hot sauce, steak seasoning, and black pepper. Mix well.
    3. Scoop meatballs the size of a heaping Tbsp. on to the baking sheet, setting them side by side so they are touching, to make 25 meatballs. Spray the tops of the meatballs with cooking spray and bake for 20 minutes or until the internal temperature is 165 degrees F.
    4. While the meatballs are baking, whisk together the BBQ sauce, cranberry sauce, chicken broth, and hot sauce (optional). Bring to a boil. Reduce heat and simmer until thickened.
    5. When the meatballs are done, toss them in the BBQ sauce to coat.
    Comfort Food
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Sides
    Dinner
    Budget Friendly
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    Nutrition facts

    5 Servings



    • Serving Size

      5 meatballs


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      125mg

      42%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      355mg
      8%

    Ingredients

    nonstick cooking spray
    1

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

    eggs
    1

    old fashioned rolled oats
    1/2 cup

    garlic (minced or grated)
    1 clove

    Dijon Mustard
    1 tbsp

    hot sauce
    1 tsp

    steak seasoning (salt-free)
    1 tsp

    black pepper
    1/2 tsp

    barbecue sauce (reduced-sugar)
    1/4 cup

    whole berry cranberry sauce
    1/4 cup

    low sodium chicken broth (fat-free, low-sodium)
    1/4 cup

    hot sauce (optional)
    1 tbsp

  • Beef and Sweet Potato Stew

    Beef and Sweet Potato Stew

    How to Make Beef and Sweet Potato Stew

    You can substitute butternut squash for the sweet potatoes in this recipe if you’d like. This stew is excellent served over the Root Vegetable Cakes.


    20 min prep time


    1 hr 25 min cook time


    8servings


    1 1/2 cups-1.5

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil and generous amount of cooking spray to a large soup pot over high heat. In batches, brown beef on all sides. Do not overcrowd the pan with beef or it will not brown.
    2. Remove the beef from the pan and set aside. Add onions, carrots and celery to the pan and sauté for 4-5 minutes.
    3. Add the beef broth and scrape the brown bits off the bottom of the pan. Add beef and simmer for 1 hour.
    4. While the beef is simmering, soak the prunes in hot water for 20 minutes. Drain the prunes, saving the water and set aside.
    5. After the beef has simmered for 1 hour, add the drained prunes, sweet potatoes, 1/2 cup of the prune water, cinnamon, ground black pepper and salt. Bring to a simmer, covered, for 20 minutes or until potatoes are tender.
    6. Stir in the chopped parsley and serve.
    Comfort Food
    Dinner
    Foodie
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups-1.5


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      45mg

      15%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      19g

    • Potassium
      540mg
      11%

    Ingredients

    olive oil
    1 tbsp

    nonstick cooking spray
    1

    lean beef stew meat ((chuck or round))
    1 1/2 lbs

    onion (diced)
    1

    carrots (sliced 1/2 inch thick rounds)
    2

    celery stalks (diced)
    2

    fat-free, reduced sodium beef broth
    2 1/2 cup

    prunes (diced)
    1/2 cup

    hot water
    1 cup

    sweet potatoes (peeled and diced into 1-inch chunks)
    2 medium (about 12 oz total)

    ground cinnamon
    1 1/2 tsp

    black pepper
    1 tsp

    salt
    1 tsp

    chopped fresh parsley
    1/4 cup