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Tag: no cook

  • Watermelon Gazpacho

    Watermelon Gazpacho

    How to Make Watermelon Gazpacho

    Cool off from the summer heat with this refreshing watermelon gazpacho! Gazpacho is a chilled soup that requires no cooking and uses fresh, blended vegetables. That makes it a great summer recipe you can serve at your next BBQ.


    1 hr 15 min prep time


    6servings


    1 & 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Place watermelon, cucumber, bell pepper, tomatoes, shallot, jalapeño, vinegar, olive oil, salt, and pepper in a blender. Blend until completely smooth. Taste and adjust seasonings if needed.

    2. Refrigerate the gazpacho for at least an hour before serving.

    3. To serve, divide gazpacho between bowls and top with basil. If desired, add a small drizzle of olive oil.

    Heart Healthy
    Fiber Focused
    Veggie Rich
    Latin American
    Soup
    Vegetarian
    Vegan
    One Pot
    No Cook
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 & 1/2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      495mg
      11%

    Ingredients

    seedless watermelon (cubed)
    4 cup

    cucumber(s) (peeled and seeded)
    1

    red bell pepper (chopped)
    1/2

    tomato(es) (cored, seeds and membranes removed)
    4 med

    shallots (chopped)
    1/2

    jalapeño pepper (trimmed and seeded)
    1 small

    sherry vinegar
    1 tbsp

    olive oil
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/8 tsp

    fresh basil (julienned )
    1/4 cup

  • Peach & Cream Smoothie

    Peach & Cream Smoothie

    How to Make Peach & Cream Smoothie

    Peaches and cream…what a dream! Your taste buds’ dream will come true with this peaches and cream smoothie. Blend, pour, and enjoy with a friend!

     


    5 prep time


    2servings


    8 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients into a blender and blend on high until smooth. Taste and adjust for sweetness, adding another packet of sweetener if needed (sweetness of smoothie will depend on how ripe the peaches are).

    2. Pour evenly into 2 glasses, top with whipped cream, and enjoy immediately!

    No Cook
    Cooking for 1 or 2
    Beverages
    Breakfast and Brunch
    Budget Friendly
    Dessert
    Quick & Easy
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    Nutrition facts

    2 Servings



    • Serving Size

      8 oz


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      9g

    • Potassium
      340mg
      7%

    Ingredients

    Splenda® Diabetes Care Vanilla Shake
    1

    frozen peaches
    1 cup

    lemon (juice and zest)
    1/2 small

    pure vanilla extract
    1 tsp

    Splenda® Original Sweetener (optional)
    2 packet

    sugar-free whipped cream
    2 tbsp

  • Radish & Watermelon Arugula Salad

    Radish & Watermelon Arugula Salad

    How to Make Radish & Watermelon Arugula Salad

    Impress your guests with this diabetes-friendly Radish and Watermelon Arugula Salad. This great summer salad showcases sweet watermelon with peppery radishes, crunchy onions, and a tangy dressing.


    10 min prep time


    6servings


    2 cups arugula, 1 cup watermelon radish mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vinegar, salt, pepper, olive oil, and mint.

    2. In a large bowl, combine the watermelon, onion, radishes, and feta cheese.

    3. Add dressing and stir gently to combine. Serve on a bed of baby arugula. 

    Veggie Rich
    French
    Salads
    Vegetarian
    Sides
    No Cook
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    Nutrition facts

    6 Servings



    • Serving Size

      2 cups arugula, 1 cup watermelon radish mixture


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      237mg
      5%

    Ingredients

    red wine vinegar
    2 tbsp

    Kosher Salt
    1/4 tsp

    black pepper
    1/8 tsp

    olive oil
    1/4 cup

    fresh mint (leaves torn)
    2 tbsp

    seedless watermelon (diced, about 3 ½–4 cups)
    1 small

    Vidalia onion (diced)
    1/2 small

    radish (stems cut away and thinly sliced)
    1 bunch

    reduced-fat feta cheese
    2 oz

    baby arugula
    5 oz

  • Radish Toasts with Whipped Ricotta & Chives

    Radish Toasts with Whipped Ricotta & Chives

    How to Make Radish Toasts with Whipped Ricotta & Chives

    If you are a fan of avocado toast, mix things up with this radish toast! Diabetes-friendly and filling, this recipe is great to serve as breakfast or brunch. 


    10 min prep time


    4servings


    1 slice of toast

    Print Recipe >

    Step-By-Step Instructions:

    1. Toast the bread under the broiler or in a toaster.

    2. Place the ricotta cheese and chives (reserve some chives for garnishing) in a blender or food processor and purée until smooth. Set aside.

    3. Carefully slice (using a mandolin if you have one) the radishes into ⅛ thick rounds.

    4. Divide the cheese and chive mixture between the 4 slices of bread and smooth into an even layer.

    5. Top the cheese with slices of radishes and any extra chopped chives. Sprinkle with pepper if desired. 

    French
    Comfort Food
    Vegetarian
    No Cook
    Appetizers
    Breakfast and Brunch
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice of toast


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      206mg
      4%

    Ingredients

    rye bread
    4 slice

    radishes (tops removed)
    2 whole

    fresh chives
    1/2 bunch

    ricotta cheese (reduced fat)
    8 oz

  • Summer Chicken Salad

    Summer Chicken Salad

    How to Make Summer Chicken Salad

    This summer chicken salad is a classic dish with a sweet twist. Crunchy walnuts and celery mixed with vitamin C-rich strawberries and mandarin oranges are combined in a delicious dressing sweetened with zero-calorie Splenda® Granulated Sweetener. “Yum” is surely what comes to mind! Serve on your choice of bread or in lettuce cups for a lower carb option.


    4 hr, 15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine and toss the chicken salad ingredients.

    2. In a small bowl, combine all dressing ingredients and mix well.

    3. Pour the dressing over the chicken mixture and stir to combine. Cover and refrigerate until chilled, about 4 hours.

    Low Sodium
    Salads
    Sandwiches
    No Cook
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        1g

        2%

    • Protein
      20g

    • Potassium
      330mg
      7%

    Ingredients

    black pepper
    1/8 tsp

    salt
    1/2 tsp

    Splenda® Granulated Sweetener
    4 tsp

    poppy seed
    2 tsp

    rice vinegar
    2 tsp

    light mayonnaise
    1/2 cup

    canned, no sugar added mandarin oranges (drained and chopped)
    11 oz

    fresh strawberries (chopped)
    1 cup

    green onion (scallion) (chopped)
    1/4 cup

    celery (diced)
    1/3 cup

    walnuts (chopped)
    1/2 cup

    cooked chicken breasts (chopped)
    2 1/2 cup

  • Cranberry Almond Spinach Salad

    Cranberry Almond Spinach Salad

    How to Make Cranberry Almond Spinach Salad

    Fresh spinach topped with red onion, chewy dried cranberries, and crunchy toasted almonds, all tossed in a sweet and tangy dressing—doesn’t that sound delicious? Plus, this cranberry almond spinach salad comes together in minutes! The dressing gets its sweetness from Splenda® Monk Fruit Sweetener, which contains zero calories and zero added sugars. Add a protein like grilled chicken to make an entrée salad or enjoy as a side salad.


    10 min prep time


    6servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a big bowl, add fresh spinach. Drizzle dressing mixture onto spinach and toss. Sprinkle with toasted almonds and serve!

    2. In a saucepan, add all ingredients for dressing. Stir together and cook until warm and sweetener is dissolved. Remove from heat. Stir in sliced red onion and cranberries. Let cool slightly.

    Veggie Rich
    Salad Dressings & Condiments
    Salads
    Sides
    No Cook
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      2g

    • Potassium
      320mg
      7%

    Ingredients

    extra virgin olive oil (for the dressing)
    3 tbsp

    white wine vinegar (for the dressing)
    3 tbsp

    Splenda® Monk Fruit Granulated Sweetener (for the dressing)
    1/4 cup

    dried minced onion (for the dressing)
    1 tsp

    poppy seed (for the dressing)
    1 tsp

    sesame seeds (for the dressing)
    2 tsp

    red onion (sliced, for the salad)
    1/2 small

    dried reduced-sugar cranberries (for the salad)
    1/4 cup

    spinach (for the salad)
    10 oz

    sliced toasted almonds (for the salad)
    1/4 cup

  • Green Smoothie Bowl

    Green Smoothie Bowl

    How to Make Green Smoothie Bowl

    If you want to start your day in a nutritious way, then having this green smoothie bowl as a complete breakfast meal is how you do it! Fresh spinach is what gives this smoothie bowl its vibrant green color. The sliced fresh fruit adds both flavor and flair. The base of the bowl is a Splenda® French Vanilla Diabetes Care Shake, which provides sweet flavor, plus protein, healthy fats, fiber, vitamins, and minerals.


    5 min prep time


    1serving


    1 bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine Splenda Diabetes Care Shake, mango, banana, spinach, and flaxseed in a blender. Blend until smooth, scraping down the sides as needed.

    2. Spoon smoothie into serving bowl and top with kiwi, strawberry, and coconut flakes. Serve immediately and enjoy.

    No Cook
    Cooking for 1 or 2
    Breakfast and Brunch
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    Nutrition facts

    1 Serving



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      360

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      51g

      19%

      • Dietary Fiber
        13g

        46%
      • Total Sugars
        24g
      • Added Sugars
        0g

        0%

    • Protein
      19g

    • Potassium
      910mg
      19%

    Ingredients

    Splenda® Diabetes Care Vanilla Shake
    1

    frozen mango (chunks)
    1/2 cup

    banana(s) (sliced and frozen)
    1/4 small

    spinach (packed)
    1/4 cup

    ground flax seed
    1 tbsp

    kiwi (peeled and sliced, for the topping)
    1

    fresh strawberries (sliced, for the topping)
    1

    unsweetened coconut flakes (for the topping)
    2 tsp

  • Parsley Dill Ricotta Dip

    Parsley Dill Ricotta Dip

    How to Make Parsley Dill Ricotta Dip

    This parsley-dill ricotta dip is perfect in the spring and summer. Fresh herbs flavor creamy and mild ricotta cheese. Cut up some fresh veggies like carrots, celery, or cucumbers to serve with the dip for a refreshing, healthy snack. If you have extra time, bake up some low-carb rosemary flax crackers to serve with it!


    1 hr prep time


    8servings


    2 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the ricotta and lemon zest and juice in a medium bowl. Stir to combine.

    2. Add the parsley, dill, green onions, olive oil, salt, and pepper. Stir to combine.

    3. Chill for an hour before serving.

    Low Carb
    Mediterranean
    Sides
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      2 oz


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      49mg
      1%

    Ingredients

    low-fat ricotta cheese
    15 oz

    lemon (zest and juice from lemon)
    1

    flat leaf parsley (finely chopped)
    1/2 cup

    fresh dill (finely chopped)
    1 tbsp

    green onion (scallion) (sliced)
    1/2 cup

    olive oil
    1 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Parsley Lemon Chickpea Salad

    Parsley Lemon Chickpea Salad

    How to Make Parsley Lemon Chickpea Salad

    With plant-based protein from chickpeas, this recipe makes a delicious side or serve it for lunch! If you are a fan of Mediterranean dishes, try it paired with baked falafel for a delicious meal the whole family will love.  


    15 prep time


    0 cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.

    2. In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.

    3. Place the diced onion in a bowl of cold water for 10 minutes, then drain.

    Mediterranean
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Gluten-Free
    Appetizers
    Budget Friendly
    Quick & Easy
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      166mg
      4%

    Ingredients

    black pepper
    1/8 tsp

    flat leaf parsley (finely chopped)
    1 cup

    lemon (zest and juice from lemon)
    1 whole

    olive oil
    1/4 cup

    15-oz canned chickpeas (drained and rinsed)
    2 can

    red onion (finely diced)
    1/2 med

  • Broccoli and Mandarin Orange Salad

    Broccoli and Mandarin Orange Salad

    How to Make Broccoli and Mandarin Orange Salad

    Crunchy, sweet, and tangy, this refreshing broccoli and mandarin orange salad can satisfy multiple food cravings at once. This diabetes-friendly recipe makes a great side dish to dinner or a fresh lunch.
     
    Try pairing this dish with slow-roasted citrus cod for a heart-healthy meal.


    5 min prep time


    6servings


    ¾ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together the grapefruit juice, shallot, olive oil, vinegar, honey, salt, and pepper.

    2. Add broccoli and mandarin oranges, stir gently so as to not break up the oranges. Sprinkle with pecans.

    Veggie Rich
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Holidays & Entertaining
    Appetizers
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      ¾ cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      2g

    • Potassium
      260mg
      6%

    Ingredients

    grapefruit (juiced)
    1/2 med

    shallots (small diced)
    1 small

    olive oil
    1/4 cup

    champagne vinegar
    1 tbsp

    honey
    2 tsp

    salt
    1/4 tsp

    Pepper
    1/8 tsp

    broccoli (chopped into small florets)
    4 cup

    Canned, No Sugar Added Mandarin Oranges (drained)
    15 oz

    Toasted Pecans (chopped)
    1/4 cup