The Super Diabetes Site

Tag: holidays & entertaining

  • Lemon Raspberry Chia Seed Pudding

    Lemon Raspberry Chia Seed Pudding

    How to Make Lemon Raspberry Chia Seed Pudding

    This unique yet easy snack packs in heart-healthy omega-3 fatty acids from the chia seeds, along with other nutrition bonuses like protein and fiber.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    1 hr prep time


    4servings


    1/3 cup pudding with 1/2 cup raspberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small mixing bowl, whisk together all ingredients except the raspberries. Put mixture in the refrigerator for at least one hour until chia seeds soak up the liquid and it becomes a pudding consistency.
    2. To serve, put 1/3 cup pudding in a small bowl with 1/2 cup raspberries.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Fiber Focused
    Vegetarian
    Vegan
    Snacks
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup pudding with 1/2 cup raspberries


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        7g

    • Protein
      3g

    • Potassium
      200mg
      4%

    Ingredients

    chia seeds
    1/4 cup

    unsweetened vanilla almond milk
    1 cup

    lemon zest
    1/2 tsp

    lemon juice
    1 1/2 tsp

    honey
    1 tbsp

    raspberries
    2 cup

  • Fig and Walnut Yogurt Tarts

    Fig and Walnut Yogurt Tarts

    How to Make Fig and Walnut Yogurt Tarts

    These beautiful yet simple tarts can be served as an appetizer, snack, or light dessert. If you can’t find figs, other fruit like apple, pear, or berries would also work.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 

     


    15 min prep time


    6servings


    2 tarts

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small mixing bowl, combine goat cheese, yogurt, and orange juice together.
    2. Fill each phyllo shell with 1 tbsp of cheese mixture. Top each with 1 piece of mint leaf, a walnut half, and a fig piece. Keep refrigerated until ready to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Vegetarian
    Snacks
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      2 tarts


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      4g

    • Potassium
      150mg
      3%

    Ingredients

    crumbled goat cheese
    1 oz

    nonfat, plain Greek yogurt
    1/4 cup

    freshly squeezed orange or clementine juice
    2 tbsp

    mini phyllo dough shells
    12

    fresh mint (each cut into 3 pieces)
    4 leaves

    walnut halves
    12

    large fresh figs (each cut into 3 pieces)
    4

  • Chicken Salad Sliders

    Chicken Salad Sliders

    How to Make Chicken Salad Sliders

    This lightened-up version version of chicken salad uses tangy Greek yogurt and light mayonnaise along with other healthy, flavorful ingredients! For a lower carb meal, serve this chicken salad on lettuce leaves instead of slider buns.


    20 min prep time


    6servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients except buns and tomato in a medium mixing bowl.
    2. Serve 1/3 cup chicken salad on each slider bun topped with 1 tomato slice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Kid Friendly
    Salad Dressings & Condiments
    Lunch
    Holidays & Entertaining
    Dinner
    Appetizers
    Sandwiches
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      18g

    • Potassium
      340mg
      7%

    Ingredients

    cooked chicken (chopped)
    2 cup

    celery (finely diced)
    1 stalks

    red onion
    2 tbsp

    dried cranberries
    1/3 cup

    sliced almonds (unsalted)
    2 tbsp

    Plain Nonfat Greek yogurt
    1/4 cup

    light mayonnaise
    1/4 cup

    Dijon Mustard
    1 tsp

    lemon (juiced)
    1/2

    fresh ground black pepper
    to taste

    whole-wheat slider buns
    6

    tomato(es) (cut into 6 slices)
    1 med

  • Carrot Cake Whoopie Pies

    Carrot Cake Whoopie Pies

    How to Make Carrot Cake Whoopie Pies

    Here’s a decadent treat to enjoy on special occasions. It even has fresh carrots baked into it!


    15 min prep time


    15 min cook time


    12servings


    1 whoopie pie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and coat with cooking spray. Set aside.
    2. In a medium bowl, combine the brown sugar blend, applesauce, oil, egg substitute, and vanilla. Mix well and set aside.
    3. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and nutmeg.
    4. Make a well in the center of the dry ingredients. Add the sugar (wet) mixture to he dry ingredients all at once and mix well.
    5. Stir in the carrots. Scoop mounds of batter the size of a heaping tablespoon onto the baking sheets. Space them about 2 inches apart for a total of 24 cookies (2 sheets of 12).
    6. Bake 15 minutes. Set aside to cool.
    7. In a small bowl, beat the filling ingredients until smooth and fluffy. Spread a light layer of frosting between two cookies.
    Dessert
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 whoopie pie


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g

    • Protein
      6g

    • Potassium
      200mg
      4%

    Ingredients

    nonstick cooking spray
    1

    brown sugar substitute
    1/2 cup

    unsweetened applesauce
    1/2 cup

    olive oil
    1/4 cup

    egg substitute
    1/2 cup

    vanilla extract
    1 tsp

    whole wheat flour
    1 cup

    old-fashioned rolled oats
    1 cup

    baking powder
    2 tsp

    baking soda
    1/2 tsp

    ground cinnamon
    1 tsp

    ground nutmeg
    1/4 tsp

    shredded carrots
    2 cup

    fat-free cream cheese
    8 oz

    vanilla extract
    1 tsp

    maple syrup
    2 tbsp

    low-calorie granulated sugar substitute (such as Truvia)
    2 tbsp

    lemon juice
    1 tsp

  • Savory Stuffed Pumpkins

    Savory Stuffed Pumpkins

    How to Make Savory Stuffed Pumpkins

    Wow your dinner companions and pair this charming main dish with a nonstarchy vegetable or salad for a complete meal. To make this vegetarian, simply omit the sausage and use vegetable broth instead of chicken broth.


    15 min prep time


    70 min cook time


    4servings


    1 pumpkin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Cut the tops off the pumpkins
      (save the tops), and place the pumpkins cut side down in a
      9-by-13-inch baking dish. Pour the water over the pumpkins and bake for 30 minutes. Remove the pumpkins from the pan and set them aside to cool slightly. Discard the water.
    2. While the pumpkins are cooking, coat a small sauté pan with cooking spray and place over medium heat. Add the onion and celery and sauté for about 7 minutes, until softened; set aside to cool.
    3. In a medium bowl, combine the remaining ingredients and mix until the bread is coated and has started to soften. Stir in the onion and celery mixture.
    4. Place the pumpkins cut side up in the baking dish and
      gently scoop out the seeds, taking care not to remove too much of the pumpkin flesh. Divide the filling mixture evenly among the pumpkins and cap with the pumpkin tops. Bake for 30 minutes. Remove the tops and bake 10 more minutes. If desired, serve with the tops.
    Comfort Food
    Dinner
    Holidays & Entertaining
    Main Dish
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pumpkin


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      17g

    • Potassium
      1000mg
      21%

    Ingredients

    sugar pie pumpkins
    4 small (about 1 lb each)

    water
    1 cup

    nonstick cooking spray
    1

    onion(s) (minced (1/2 cup))
    1 small

    celery (diced small)
    2 stalks

    eggs
    2 large

    low sodium chicken broth
    1 cup

    whole wheat bread (cubed)
    2 cup

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

    Parmesan cheese (shredded)
    1/4 cup

    ground black pepper
    1/2 tsp

    fresh thyme (chopped)
    1 tbsp

  • Roasted Rainbow Carrots

    Roasted Rainbow Carrots

    How to Make Roasted Rainbow Carrots

    Rainbow carrots are purple, yellow, white, and orange and can be found at many grocery stores. If you can’t find rainbow carrots, regular orange carrots can be substituted. Roasting these carrots makes them a great finger food for kids!


    10 min prep time


    30 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. Spray a baking sheet with cooking spray.

    2. Peel and cut the carrots into equal-size rounds and wedges, each about 1/2 inch in size.

    3. Place the carrots on the baking sheet. Drizzle the olive oil over the carrots and mix well. Sprinkle with pepper.

    4. Bake for 30 minutes, until soft and crinkly. Remove to a bowl or platter and serve.

    Veggie Rich
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      430mg
      9%

    Ingredients

    nonstick cooking spray
    1

    rainbow carrots
    2 lbs

    olive oil
    3 tbsp

    ground black pepper
    1/4 tsp

  • Roasted Turkey & Vegetables

    Roasted Turkey & Vegetables

    How to Make Roasted Turkey & Vegetables

    This dish is great with a side of roasted or mashed sweet potatoes. It’s a great option for Thanksgiving if you don’t want to cook an entire turkey.


    15 min prep time


    60 min cook time


    6servings


    4 oz turkey and 1/4 vegetable mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Coat a baking dish with nonstick cooking spray.
    2. Toss the celery, carrots, onion, cabbage, and thyme together and place in the pan. Pour the chicken broth over the vegetables.
    3. Remove the skin from the turkey breast. Place the turkey bone side down on top of the vegetables. Drizzle the turkey and vegetables with the olive oil. Sprinkle them with the all-purpose seasoning and black pepper.
    4. Roast the turkey and vegetables in the oven for 1 hour, or until the internal temperature of the turkey is 165° F.
    5. When the dish comes out of the oven, set the turkey on a cutting board to rest. Remove the thyme stems and stir the vegetables.
    6. Slice the turkey into 4-oz portions and serve each with ¼ of the vegetable mixture.
    Low Carb
    Comfort Food
    Main Dish
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      4 oz turkey and 1/4 vegetable mixture


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      35g

    • Potassium
      610mg
      13%

    Ingredients

    nonstick cooking spray
    1

    stalks celery (chopped)
    2

    small carrots (peeled and chopped)
    3

    onion (chopped)
    1

    head green cabbage (chopped)
    1/2

    fresh thyme
    5 sprig

    fat-free low-sodium chicken broth
    1 cup

    bone-in turkey breast half
    2 1/2 lbs

    olive oil
    1 tsp

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

    ground black pepper
    1/2 tsp

  • One-Bite Spaghetti Squash Cups

    One-Bite Spaghetti Squash Cups

    How to Make One-Bite Spaghetti Squash Cups

    Since this recipe only uses half of the cooked spaghetti squash, use the other half for another tasty recipe. An easy idea is to scrape out the squash and sauté it with a little pesto sauce. This makes for a two-ingredient side dish that’s packed with flavor!


    15 min prep time


    50 mintues cook time


    12servings


    2

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a soup pot with 1 inch water; place squash in water. Bring to a boil over high heat, cover, and cook 25 to 30 minutes or until tender when pierced with a knife. Remove squash to a cutting board and allow to cool slightly. Cut squash in half, lengthwise. Remove and discard seeds with a spoon. With a fork, scrape the inside of one half, shredding it into noodle-like strands. Place shredded squash in a large bowl. Reserve remaining half for later use.

    2. Meanwhile, in a small skillet over medium-low heat, heat oil until hot. Cook onion and garlic 3 to 4 minutes or until softened, stirring occasionally; add to squash.

    3. Add cream cheese to squash mixture and mix until thoroughly combined. Stir in egg, poultry seasoning, and pepper.

    4. Preheat oven to 400 degrees F. Coat 1 (24-cup) mini muffin tin with cooking spray. Spoon equal amounts of squash mixture into each muffin cup and lightly press 2 to 3 dried cranberries on top of each. Bake 25 to 30 minutes or until lightly browned. Let cool slightly, then remove from muffin tin and serve.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Low Carb
    Sides
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      2


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    spaghetti squash
    3 lbs

    olive oil
    2 tbsp

    finely chopped onion
    1/2 cup

    garlic (minced)
    2 clove

    cream cheese (cut into 1/2-inch chunks, softened)
    1/2 (8-ounce) package

    eggs
    1 whole

    poultry seasoning
    1/2 tsp

    black pepper
    1/8 tsp

    dried cranberries (for garnish)
    1/2 cup

  • Wild Rice and Cherry Pilaf

    Wild Rice and Cherry Pilaf

    How to Make Wild Rice and Cherry Pilaf


    10 min prep time


    1 hr cook time


    14servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, bring 4 cups of water to boiling. Add the rice and salt and return to boiling. Lower the heat, cover, and simmer for about 1 hour, or until the rice is tender.
    2. Meanwhile, in a large skillet, heat the oil over medium heat. Sauté the onion for 7 to 8 minutes, until soft. Add the celery and carrots and sauté for 5 to 6 minutes. Add the garlic, thyme, and marjoram and sauté for 1 minute; set aside until the rice is cooked.
    3. Toss the cooked rice with the vegetable mixture. Stir in the cherries, pepper, parsley, and almonds. Serve warm or at room temperature.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Mediterranean
    Vegan
    Vegetarian
    Holidays & Entertaining
    Sides
    Foodie
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    Nutrition facts

    14 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      140mg
      3%

    Ingredients

    slivered almonds
    1/4 cup

    fresh parsley (chopped)
    1/4 cup

    black pepper
    1/2 tsp

    dried cherries
    1/2 cup

    fresh marjoram (minced)
    2 tsp

    fresh thyme (minced)
    2 tsp

    garlic (minced)
    1 clove

    carrot(s) (peeled and diced)
    1

    celery (chopped)
    2

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    salt
    1/4 tsp

    wild rice (rinsed and drained)
    1 cup

  • Watermelon and Tomato Salad

    Watermelon and Tomato Salad

    How to Make Watermelon and Tomato Salad


    45 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together the tomatoes, watermelon, basil, and red onion.

    2. In a small bowl, whisk together the olive oil, sherry vinegar, salt, pepper, and chili powder. Add the dressing to the tomato-watermelon mixture. Cover and refrigerate for 30 minutes.

    3. Before serving, top the salad with the chives. Pack in an airtight container for transport.

    4. If you’re not serving it right away, store this juicy salad in the refrigerator. It’s best enjoyed within 24 hours.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      230mg
      5%

    Ingredients

    fresh chives (minced)
    2 tbsp

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sherry vinegar
    1 1/2 tbsp

    olive oil
    2 tbsp

    red onion (thinly sliced)
    1/3 cup

    fresh basil (sliced)
    1/2 cup

    seedless watermelon (cut into 1/2-inch cubes)
    2 cup

    tomato(es) (chopped into 1/2 inch cubes)
    3 large