The Super Diabetes Site

Tag: kid friendly

  • Spaghetti Squash with Light Marinara Sauce

    Spaghetti Squash with Light Marinara Sauce

    How to Make Spaghetti Squash with Light Marinara Sauce

    Spaghetti squash is simple to cook and makes a great lower-carb substitute for pasta. It’s perfect for a winter day when the kids are out of school on winter vacation.


    6servings


    1/6 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Pierce spaghetti squash with a fork in several places and place in microwave on high until skin is soft, approximately 10-15 minutes. Let cool.
    2. While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
    3. Tear basil leaves and add to tomato mixture.
    4. Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with olive oil and Parmigiano-Reggiano cheese.
    5. Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
    6. Serve over cooked spaghetti squash.
    Comfort Food
    Italian
    Kid Friendly
    Dinner
    Lunch
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 of recipe


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      225mg

      10%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      485mg
      10%

    Ingredients

    medium spaghetti squash (2-lb, washed)
    1

    Extra Virgin Olive Oil
    1 tbsp

    parmigiano-reggiano cheese (finely grated)
    1 tbsp

    roma (plum) tomatoes (chopped)
    14

    garlic (chopped)
    2 clove

    shallots (minced)
    1

    Extra Virgin Olive Oil
    1 tbsp

    freshly ground black pepper
    1

    fine sea salt
    1/2 tsp

    fresh basil leaves
    1 cup

    parmigiano-reggiano cheese (optional)
    6 tsp

  • Roasted Pear Sauce

    Roasted Pear Sauce

    How to Make Roasted Pear Sauce

    Instead of store-bought apple sauce, try simple, homemade pear sauce! Pears have a milder, sweeter flavor than apples. Roasted the pears before blending them into a sauce caramelizes their natural sugars for an even sweeter flavor.


    10 min prep time


    25 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F.
    2. In a large bowl, toss the pears with melted butter. Pour the pears into a baking dish and roast, uncovered, for 20 to 25 minutes or until pears are tender, stirring once or twice. Set the cooked pears aside to cool.
    3. Add the pears back to the large bowl; add the honey and lemon juice. Using an immersion blender or stand up blender, blend the pear mixture until almost smooth. Stir in the walnuts.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Gluten-Free
    Foodie
    Vegetarian
    Snacks
    Dessert
    Quick & Easy
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g

    • Protein
      1g

    • Potassium
      150mg
      3%

    Ingredients

    large ripe pears (cored and cut in 1-inch pieces)
    3 (about 1 1/2 lbs total)

    butter (melted)
    2 tsp

    honey or 2 packets artificial sweetener
    1 tbsp

    lemon juice
    1 tbsp

    chopped walnuts (toasted)
    1/3 cup

  • Roasted Baby Carrots

    Roasted Baby Carrots

    How to Make Roasted Baby Carrots

    Roasting brings out the natural flavor and sweetness in these carrots. We used parsley here, but you could use other fresh herbs like tarragon, dill, mint, thyme, rosemary, or a combination.


    5 min prep time


    20 min cook time


    8servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

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

    2. In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.

    3. Bake for 15-20 minutes, until the carrots are tender.

    4. Place the carrots into a bowl and mix with the honey or artificial sweetener. Sprinkle the carrots with parsley or other herbs.

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

    8 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      0g

    • Potassium
      137mg
      3%

    Ingredients

    nonstick cooking spray
    1

    baby carrots
    1 lbs

    olive oil
    1 1/2 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh parsley or 1 tsp dried parsley
    1 tbsp

  • Red, White, and Blue Pudding Trifle

    Red, White, and Blue Pudding Trifle

    How to Make Red, White, and Blue Pudding Trifle

    This quick, low-fat dessert will be a crowd pleaser and it’s beautiful colors make it a great dish to celebrate 4th of July!


    15 min prep time


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, prepare pudding according to package directions. Cool in refrigerator for 5 minutes
    2. Fold whipped topping into pudding and incorporate well.
    3. In a trifle bowl, spread 1/3 pudding mixture in bottom of bowl. Top with 2 cups raspberries; spread evenly. Layer another 1/3 of pudding mixture and top with 2 cups blueberries; spread evenly. Spread remaining pudding mixture on top of blueberries. Top pudding with 1/2 cup blueberries, 1/2 cup raspberries and all of strawberries.
    Low Sodium
    Kid Friendly
    Holidays & Entertaining
    Quick & Easy
    Dessert
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      135mg
      3%

    Ingredients

    instant vanilla pudding mix (sugar-free, fat-free)
    1 oz

    milk (fat-free)
    2 cup

    light whipped topping (thawed)
    8 oz

    raspberries (divided)
    2 1/2 cup

    blueberries (divided)
    2 1/2 cup

    strawberries (sliced)
    1 1/2 cup

  • Quinoa Black Bean Burger

    Quinoa Black Bean Burger

    How to Make Quinoa Black Bean Burger

    This flavorful, vegetarian burger is packed with protein and fiber from black beans and quinoa. Pair with a filling salad on the side, like this Broccoli and Spinach Salad, for a satisfying, meatless meal. These are great to make ahead and freeze—after forming the patties, lay them out on a baking sheet and pop them in the freezer. Once they are frozen solid, you can take them off the sheet and store them in a freezer-safe bag. 


    15 min prep time


    30 min cook time


    9servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook dried quinoa in water according to package directions.

    2. Puree 1 can black beans, 1/4 cup salsa and egg in a blender or food processor until smooth.

    3. Pour cooked quinoa in a medium bowl; add pureed beans, remaining 1 can black beans, cornmeal, chili powder, cumin and cayenne pepper and mix together until well blended.

    4. Form bean mixture into nine, 1/2-inch thick patties.

    5. Coat a large skillet or grill pan with cooking spray and heat over medium heat. Add black bean patties and grill about 2-3 minutes per side, until slightly brown.

    6. Serve each black bean burger in lettuce wrap topped with 1 Tbsp. salsa and an avocado slice.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Kid Friendly
    Easy Pantry Recipes
    Sandwiches
    Gluten-Free
    Dinner
    Lunch
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    Nutrition facts

    9 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      548mg
      12%

    Ingredients

    quinoa
    1/2 cup

    water
    1 cup

    black beans (rinsed and drained)
    2 (15-oz) cans

    eggs
    1 large

    salsa (divided use)
    3/4 cup

    cornmeal
    1/4 cup

    chili powder
    1 tsp

    cumin
    1/2 tsp

    cayenne pepper (optional)
    1/4 tsp

    lettuce leaves
    9 leaves

    avocado (sliced into 9 slices)
    1 large

  • Pumpkin Seed Cluster Snack Mix

    Pumpkin Seed Cluster Snack Mix

    How to Make Pumpkin Seed Cluster Snack Mix

    Tired of traditional trail mix? Get creative in the kitchen and try this seasonal snack mix instead!


    8servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a large nonstick skillet over medium-high heat until hot. Cook the pumpkin seeds and peanuts 2 to 3 minutes or until beginning to lightly brown, stirring frequently. Set aside on paper towel in a thin layer to cool quickly, about 5 minutes.
    2. Combine the pumpkin seed mixture with the remaining ingredients.
    Fiber Focused
    Kid Friendly
    Foodie
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      175mg

      8%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%

    • Protein
      3g

    Ingredients

    salted pumpkin seeds (in shell)
    1/2 cup

    unsalted peanuts
    1/4 cup

    high-fiber cluster cereal (about 4 ounces)
    2 cup

    golden raisins, or dried cranberries
    1/4 cup

    mini chocolate chips
    2 tbsp

  • Pumpkin Pudding Parfait with Gingersnaps

    Pumpkin Pudding Parfait with Gingersnaps

    How to Make Pumpkin Pudding Parfait with Gingersnaps

    This no-cook dessert is a great substitute for pumpkin pie—and it’s only 100 calories! For a quick, healthy, delicious, pumpkin dessert, look no further—this pudding parfait is amazing and ready in minutes.

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


    20 min prep time


    7servings


    1 parfait

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium mixing bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes.
    2. Fold in the pumpkin, cinnamon, and nutmeg. Fold in 1/2 cup of the yogurt and refrigerate for 10 minutes.
    3. Scoop 1/2 cup pudding mixture into each parfait glass. Top each with 1 heaping tablespoon of the remaining yogurt and 1 crumbled gingersnap cookie. Repeat procedure for the remaining 6 parfaits.
    Kid Friendly
    Comfort Food
    No Cook
    Quick & Easy
    Dessert
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    Nutrition facts

    7 Servings



    • Serving Size

      1 parfait


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        7g

    • Protein
      6g

    • Potassium
      240mg
      5%

    Ingredients

    fat-free, sugar-free instant cheesecake pudding mix
    1 (1-oz) package

    skim milk
    1 2/3 cup

    canned pure pumpkin
    1 cup

    ground cinnamon
    1/2 tsp

    ground nutmeg
    1/8 tsp

    fat-free vanilla Greek yogurt (divided)
    1 cup

    gingersnap cookies (crumbled)
    7

  • Pumpkin Apple Bars

    Pumpkin Apple Bars

    How to Make Pumpkin Apple Bars

    Freeze these bars in individual snack-size bags and grab one on your way to the gym to have after a good workout! Be sure to use canned pumpkin, not pumpkin pie filling, which has extra sugar added to it.


    10 min prep time


    25 min cook time


    12servings


    1 bar (2 x 2-inch)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Coat an 8×8-inch baking pan with cooking spray.

    2. In a medium bowl, whisk together the egg, egg whites, vanilla, brown sugar substitute, pumpkin, applesauce, and grated apple.

    3. In another medium bowl, mix together the oats, almond flour, protein powder, cinnamon, and baking powder.

    4. Add the wet ingredients to the dry ingredients and mix until blended.

    5. Pour into a prepared baking dish and bake for 25 minutes.

    6. Let cool before cutting and serving. 

    Low Sodium
    Low Carb
    Kid Friendly
    Vegetarian
    Foodie
    Breakfast and Brunch
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1 bar (2 x 2-inch)


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      65mg
      1%

    Ingredients

    nonstick cooking spray
    1 whole

    eggs
    1 whole

    egg whites
    2 whole

    vanilla extract
    1 tsp

    low-calorie brown sugar substitute
    3 tbsp

    canned pumpkin
    1/3 cup

    unsweetened applesauce
    1/4 cup

    apple (peeled and grated)
    1 whole

    old-fashioned rolled oats
    1/2 cup

    almond flour
    1/4 cup

    reduced-carb vanilla protein powder
    1 scoop

    ground cinnamon
    1 tsp

    baking powder
    1/2 tsp

  • Power Snack Mix

    Power Snack Mix

    How to Make Power Snack Mix

    Dried fruit is high in carbs so using a little bit, like in this recipe, can be a good way to add a sweet and fruity taste without too many carbs. This snack mix can appeal to both kids and adults!


    5 min prep time


    6servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together all ingredients. 

    2. Portion into 1/3 cup servings.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Vegetarian
    Quick & Easy
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      4g

    • Potassium
      123mg
      3%

    Ingredients

    multigrain cereal O’s
    1 cup

    mini-chocolate chips
    3 tbsp

    almonds
    3/4 cup

    dried cherries
    1/3 cup

  • Pineapple Peach Sorbet

    Pineapple Peach Sorbet

    How to Make Pineapple Peach Sorbet

    Fruit sorbet is a satisfying dessert that gets it’s sweetness from natural sugars in fruit, plus all the nutrients and fiber found in fresh fruit. When fresh produce is in season, cut up and freeze the fruit yourself. Otherwise, you can find an abundance of frozen fruit in the grocer’s freezer. Play around with other fruit combinations like mango-strawberry, peach-raspberry or pineapple-banana. You could pour the mixture into popsicle molds, too, for a perfectly portioned treat.


    5 min prep time


    2servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all the ingredients in a blender and blend until smooth.
    2. Place the sorbet in a container or into popsicle molds and freeze immediately.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Kid Friendly
    Cooking for 1 or 2
    Snacks
    Vegetarian
    Foodie
    Dessert
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      130mg
      3%

    Ingredients

    frozen peaches
    1/2 cup

    frozen pineapple chunks
    1/2 cup

    sugar-free lemonade
    1/4 cup