The Super Diabetes Site

Tag: low carb

  • Mini-Pumpkin Tarts

    Mini-Pumpkin Tarts

    How to Make Mini-Pumpkin Tarts

    No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!


    10 min prep time


    30servings


    1 tart

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
    3. In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
    4. Fill each muffin cup with pumpkin-cream cheese mixture.
    5. Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
    Low Sodium
    Low Carb
    Kid Friendly
    Holidays & Entertaining
    Dessert
    Quick & Easy
    Vegetarian
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    Nutrition facts

    30 Servings



    • Serving Size

      1 tart


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      15mg

      5%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      30mg
      <1%

    Ingredients

    light cream cheese (softened)
    8 oz

    mini vanilla wafer cookies
    30

    light sour cream
    1/4 cup

    low calorie sugar substitute
    1/4 cup

    eggs
    1

    vanilla extract
    1/2 tsp

    canned pure pumpkin
    3/4 cup

    ground cinnamon
    1/2 tsp

    ground nutmeg
    1 pinch

  • Mini-Crab Bites – Quick Recipe

    Mini-Crab Bites – Quick Recipe

    How to Make Mini-Crab Bites – Quick Recipe

    This quick and healthy recipe makes a great appetizer for a party. Feel free to substitute canned tuna for crab if desired; just omit the tarragon and replace with chives.


    20 min prep time


    7servings


    4 crab bites

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl combine all ingredients, except cucumbers, and mix well.
    2. Place cucumbers on serving platter and top with a spoonful of crab salad.
    Low Carb
    Seafood
    Appetizers
    Holidays & Entertaining
    Snacks
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      4 crab bites


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      95mg

      32%

    • Sodium
      295mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      5g

    Ingredients

    crab meat (6-ounce, drained (15% leg meat))
    2 can

    light mayonnaise
    1/3 cup

    Dijon Mustard
    1 tsp

    green onions (sliced)
    2

    red bell pepper (finely diced)
    1/2

    lemon juice
    1 tbsp

    dried tarragon (dried)
    3/4 tsp

    sweet relish
    2 tbsp

    cayenne pepper or paprika
    1 pinch

    black pepper (freshly ground)
    1/8 tsp

    cucumber(s) (peeled and sliced into rounds)
    2

  • Mini-Artichoke Cakes

    Mini-Artichoke Cakes

    How to Make Mini-Artichoke Cakes

    These artichoke cakes are a unique and tasty appetizer or snack. Best of all – you build in the portion size by making them in muffin tins.


    10 min prep time


    20 min cook time


    10servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
    2. In a medium bowl mix together all ingredients.
    3. Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Appetizers
    Gluten-Free
    Vegetarian
    Snacks
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      3g

    • Potassium
      80mg
      2%

    Ingredients

    nonstick cooking spray
    1

    artichoke hearts (drained and chopped)
    1 (14-oz) can

    olive oil
    1 tbsp

    egg whites (slightly beaten)
    2

    shredded part-skim mozzarella
    1/2 cup

    Parmesan cheese (freshly grated )
    2 tbsp

    cornmeal
    2 tbsp

  • Mini Veggie Frittatas

    Mini Veggie Frittatas

    How to Make Mini Veggie Frittatas

    Looking for a low-carb start way to start your day? These little frittatas make a quick and healthy breakfast! This recipe is just a start, so feel free to experiment with different veggies, such as zucchini, asparagus, or spinach.


    15 min prep time


    9servings


    1 mini-frittata

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
    2. Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
    3. In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
    4. Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.
    Low Carb
    Low Sodium
    Italian
    Appetizers
    Holidays & Entertaining
    Lunch
    Sides
    Snacks
    Quick & Easy
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
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    Nutrition facts

    9 Servings



    • Serving Size

      1 mini-frittata


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      105mg

      35%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      85mg
      2%

    Ingredients

    paper muffin liners
    9

    nonstick cooking spray
    1

    onion(s) (diced)
    1/4 cup

    green pepper (diced)
    1/2 cup

    eggs
    5

    egg whites
    4

    salt (optional)
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    Parmesan cheese (freshly grated)
    3 tbsp

  • Mini Baked Crab Cakes

    Mini Baked Crab Cakes

    How to Make Mini Baked Crab Cakes

    These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette.


    5 min prep time


    10 min cook time


    5servings


    2 crab cakes with about 1 tbsp dipping sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
    2. In a medium bowl, crumble the piece of whole wheat bread into small (pea sized) pieces. Add the egg whites, hot pepper sauce, scallions, salt and pepper and mix well until bread is softened, then fold in the crab meat.
    3. Portion 10 patties onto the baking sheet. Spray the patties liberally with cooking spray and bake on the top rack of the oven for 5 minutes. Flip the patties with the spatula and spray again with the cooking spray. Bake for an additional 5 minutes.
    4. Remove from the oven and let the crab cakes rest for 5 minutes before serving.
    5. While the crab cakes cool, prepare the dipping sauce: combine apricot preserves, chili garlic sauce, and soy sauce in a small bowl.
    Low Carb
    Seafood
    Sides
    Foodie
    Lunch
    Dinner
    Appetizers
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    Nutrition facts

    5 Servings



    • Serving Size

      2 crab cakes with about 1 tbsp dipping sauce


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      310mg
      7%

    Ingredients

    whole wheat bread
    1 slice

    egg whites
    2

    hot pepper sauce
    1 tbsp

    green onion (scallion) (minced)
    2

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fancy white (or lump) crab meat) (drained)
    2 (6-oz) cans

    nonstick cooking spray
    1

    lower sodium soy sauce
    1 tsp

    Thai style chili garlic sauce
    1 tsp

    no-sugar-added apricot preserves
    1/2 cup

  • Mexican Skillet Egg Casserole

    Mexican Skillet Egg Casserole

    How to Make Mexican Skillet Egg Casserole


    5 min prep time


    5 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a medium nonstick skillet over medium heat. Add the eggs, cook 1 minute, and gently stir until just set (Note: eggs will still be very wet). Remove from heat.
    2. Top with the remaining ingredient in the order given. Cover and cook over medium-low heat 2–3 minutes or until cheese melts.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Mexican/Southwestern
    Quick & Easy
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      355mg

      15%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      13g

    • Potassium
      410mg
      9%

    Ingredients

    canola oil
    1 tsp

    egg substitute
    1 1/2 cup

    canned green chiles (4.5 oz, chopped, drained)
    1 can

    cheddar cheese (shredded, reduced-fat, sharp)
    1/3 cup

    black olives (2.25 oz, sliced, drained)
    1 can

    tomato(es) (diced)
    1/2 cup

    ripe medium avocado (peeled, pitted, and chopped)
    1

    fresh cilantro (chopped)
    1/4 cup

  • Meatball Kabobs

    Meatball Kabobs

    How to Make Meatball Kabobs

    These meatballs make a fun family meal. Or, you can also serve them on a platter as an appetizer next time you are entertaining.


    20 min prep time


    6servings


    2 kabobs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. Combine the egg whites, Parmesan cheese, garlic, ground turkey, salt (optional), and pepper. Mix well and make 12 meatballs. Refrigerate the meatballs for at least 30 minutes.
    3. Skewer 2 meatballs, 2 tomatoes, 1 mushroom, and 1 piece of onion alternating on each skewer.
    4. In a small bowl, whisk the balsamic vinegar and olive oil together.
    5. Place the kabobs on the baking sheet and brush the kabobs on all sides with the balsamic and olive oil mixture. Reserve the marinade.
    6. Bake the kabobs for 10 minutes. Brush all sides with the marinade again and bake for an additional 10-15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.
    Low Carb
    Low Sodium
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Lunch
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      2 kabobs


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      75mg

      25%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      22g

    • Potassium
      525mg
      11%

    Ingredients

    salt (optional)
    1/2 tsp

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

    garlic (minced)
    2 clove

    Parmesan cheese (grated)
    2 tbsp

    egg whites
    2

    pepper
    1/4 tsp

    fresh cremini mushrooms ((baby portabella mushrooms), cut in half if needed to make 12 pieces)
    8 oz

    grape or cherry tomatoes
    24

    medium onion (halved, then quartered, then each quarter cut into 3 (for a total of 12 onion pieces))
    1

    balsamic vinegar
    1/4 cup

    olive oil
    1 tsp

    bamboo skewers
    12

  • Marinated Grilled Chicken with Zucchini

    Marinated Grilled Chicken with Zucchini

    How to Make Marinated Grilled Chicken with Zucchini

    This delicious dish is perfect for a busy weeknight dinner. Just remember to marinade the chicken the night before if you want extra flavor.


    1 hr prep time


    4servings


    4 ounces chicken tenders and 1/2 cup zucchini rounds

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together all marinade ingredients. Place the chicken tenderloins in a large plastic storage bag. Pour marinade over tenderloins and coat well. Seal bag and refrigerate 1 hour or overnight.
    2. Spray grill with cooking spray and preheat to medium-high. Place chicken tenderloins on grill and brush with any remaining marinade. Grill about 4-5 minutes per side or until done.
    3. Brush zucchini with olive oil. Grill 3-5 minutes per side. Serve chicken tenderloins with zucchini rounds.
    4. Confirm ingredients are gluten-free and this recipe can be made gluten-free.
    Low Sodium
    Low Carb
    Grilling
    Quick & Easy
    Gluten-Free
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 ounces chicken tenders and 1/2 cup zucchini rounds


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      65mg

      22%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      25g

    • Potassium
      520mg
      11%

    Ingredients

    Juice of 2 clementine oranges
    1/2 cup

    olive oil
    1 tbsp

    garlic (minced)
    1 clove

    black pepper
    1/8 tsp

    nonstick cooking spray
    1

    chicken tenderloins (boneless)
    1 lbs

    medium zucchini (sliced into 1/2-inch circles)
    2

    olive oil
    2 tbsp

  • Marinated Grilled Salmon – Foodie Recipe

    Marinated Grilled Salmon – Foodie Recipe

    How to Make Marinated Grilled Salmon – Foodie Recipe

    This is a great summer recipe for the grill. Pair salmon with a side of rice pilaf and grilled asparagus or summer squash.


    30 min prep time


    4servings


    1 filet

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. Whisk together all ingredients in a medium sized bowl except salmon.
    3. Pour marinade over salmon, coating both sides. Marinate in the refrigerator for 30 minutes.
    4. Remove slamon from marinade. Grill filets 4-6 minutes on each side and discard leftover marinade.
    Low Carb
    Grilling
    Seafood
    Lunch
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 filet


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      80mg

      27%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%

    • Protein
      26g

    Ingredients

    lower sodium soy sauce
    2 tbsp

    olive oil
    1 tbsp

    small hot chile pepper (Serrano or other, equivalent of 1 Tbsp. minced chile pepper)
    1

    fresh ginger (grated)
    1 tbsp

    lemongrass (minced, if you can’t find lemongrass, sub with 1 Tbsp. lime juice)
    1 tbsp

    low-calorie brown sugar substitute
    1 tbsp

    salmon filets (4-ounces each, skinless)
    4

  • Mango and Tomato Salsa

    Mango and Tomato Salsa

    How to Make Mango and Tomato Salsa

    This homemade salsa made from fresh produce is more nutritious and lower in sodium than the canned salsa you find at the store. Serve it over tacos, quesadillas or grilled chicken!


    5servings


    1/5 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Determine how much jalapeno you want to use. If you prefer to remove the seeds, do so carefully. Avoid touching eyes and nose.
    2. Mix all ingredients.
    3. Serve with warm corn tortillas or grilled meats.
    Veggie Rich
    Low Carb
    Mexican/Southwestern
    Appetizers
    No Cook
    Salad Dressings & Condiments
    Sauces
    Sides
    Snacks
    Vegetarian
    Gluten-Free
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    Nutrition facts

    5 Servings



    • Serving Size

      1/5 of recipe


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%

    • Protein
      1g

    Ingredients

    jalapeño pepper (or 1/2, chopped)
    1

    tomato(es) (chopped)
    1 cup

    mango (chopped)
    1 cup

    white onion (chopped)
    1/4 cup

    cilantro (chopped)
    1/2 cup

    olive oil
    1 tsp

    lime juice
    1 tsp