The Super Diabetes Site

Tag: quick & easy

  • Cookie Dough Hummus

    Cookie Dough Hummus

    How to Make Cookie Dough Hummus

    If you’ve ever been tempted to eat raw cookie dough, then try satisfying that craving with this cookie dough hummus! It has all the flavor of cookie dough but without the excess calories and sugar. Like any dessert hummus, the base of cookie dough hummus is garbanzo beans (also called chickpeas), which are a good source of protein. The sweetness comes from Splenda® Brown Sugar Blend, which contains half the calories and sugar of regular brown sugar. 

     


    10 min prep time


    14servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor, add all ingredients except chocolate chips. Process until mixture is smooth. Scrape down the sides of the food processor bowl and blend again. If mixture is too thick, thin it out with a splash of almond milk.

    2. Scoop mixture into serving bowl, and top with chocolate chips. Serve with fresh fruit or no sugar added cookies!

    CKD Non-Dialysis
    Low Carb
    Kid Friendly
    Vegetarian
    Vegan
    No Cook
    Gluten-Free
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    14 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        2g

        4%

    • Protein
      3g

    • Potassium
      110mg
      2%

    Ingredients

    chickpeas (garbanzo beans) (drained and rinsed well)
    1 (15-ounce)

    unsweetened cashew butter
    3 tbsp

    unsweetened almond milk
    1/4 cup

    low-calorie brown sugar substitute
    2 tbsp

    vanilla extract
    1 tsp

    almond extract
    1/4 tsp

    quick cooking oats
    1 tbsp

    no sugar added chocolate chips
    1/4 cup

  • Butterscotch Protein Pie

    Butterscotch Protein Pie

    How to Make Butterscotch Protein Pie

    Want to whip up a delicious pie in little time? This butterscotch protein pie requires minimal prep and no bake time. Simply combine the filling ingredients, pour into a pre-made crust, and enjoy in an hour! The protein in this pie comes from Splenda® French Vanilla Diabetes Care Shakes, which also contain vitamins, minerals, fiber, and no added sugar! 

     


    65 min prep time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine cold Splenda French Vanilla Diabetes Care Shakes and sugar-free butterscotch pudding mix, mixing for about two minutes. Place in the fridge and let cool for about 1 hour.

    2. Once cooled, spread pudding into premade pecan pie crust. Top with stevia-sweetened chocolate shavings or chopped pecans if desired.

    Kid Friendly
    No Cook
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        2g

        4%

    • Protein
      6g

    • Potassium
      130mg
      3%

    Ingredients

    Splenda® Diabetes Care Vanilla Shake
    2 whole

    sugar-free instant butterscotch pudding mix
    1 packet

    premade pecan pie crust
    1 whole

  • Sheet Pan Teriyaki Salmon and Vegetables

    Sheet Pan Teriyaki Salmon and Vegetables

    How to Make Sheet Pan Teriyaki Salmon and Vegetables

    Wish to get an entire dinner for four on one sheet pan in less than one hour? Your wish has been granted with this sheet pan teriyaki salmon and vegetables! What’s even more amazing is all the nutrition you will get out of this meal. Salmon is an excellent source of heart-healthy omega 3s and the vegetables are full of fiber, vitamin C, and other nutrients. The sweet flavor of the teriyaki sauce comes from zero-calorie Splenda® Stevia Sweetener!


    15 min prep time


    50 min cook time


    4servings


    1 salmon fillet and 1 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the teriyaki sauce:
      Heat 1 tsp. sesame oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener, and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8–10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1–3 minutes. Remove from heat.

    2. To assemble:
      Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots, and 2 tsp. sesame oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.
       

    3. Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8–10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.

    Veggie Rich
    Low Carb
    Seafood
    Asian
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet and 1 cup vegetables


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      1130mg
      24%

    Ingredients

    sesame oil (divided use)
    3 tsp

    garlic (finely grated, for the sauce)
    2 clove

    Knob Ginger (finely grated, for the sauce)
    1 (1/4-inch)

    water (for the sauce)
    1/2 cup

    lower sodium soy sauce (for the sauce)
    3 tbsp

    Splenda® Stevia Sweetener (for the sauce)
    1/4 cup

    rice wine vinegar (for the sauce)
    1 tbsp

    sesame seeds (for the sauce)
    1 tsp

    arrowroot powder (for the sauce)
    1/4 tsp

    broccoli (cut into 1-inch florets)
    1/2 head

    red bell pepper (seeded and sliced)
    1 small

    yellow bell pepper (seeded and sliced)
    1 small

    carrots (cut on the bias into 1-inch pieces)
    2 med

    green onion (scallion) (thinly sliced)
    2 stalks

    salmon filets (4 oz. each)
    4 whole

  • 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

  • Watermelon Quinoa Salad

    Watermelon Quinoa Salad

    How to Make Watermelon Quinoa Salad

    This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.


    10 min prep time


    15 min cook time


    4servings


    2 cups salad (½ cup quinoa per serving)

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

    2. Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.

    3. Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.

    Veggie Rich
    Mediterranean
    Salads
    Vegetarian
    Sides
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad (½ cup quinoa per serving)


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      15g

    • Potassium
      606mg
      13%

    Ingredients

    low sodium vegetable broth
    1 cup

    quinoa (rinsed)
    1/2 cup

    baby arugula
    5 oz

    watermelon (medium diced)
    2 cup

    avocado (medium diced)
    1

    salted pumpkin seeds
    1/4 cup

    fresh mint (leaves torn)
    1/2 oz

    fat free feta cheese
    4 oz

    lime (zested and juiced)
    1 med

    olive oil
    1 1/2 tbsp

    honey
    1 tsp

  • Chipotle Salmon with Watermelon Mango Salsa

    Chipotle Salmon with Watermelon Mango Salsa

    How to Make Chipotle Salmon with Watermelon Mango Salsa

    This baked dish comes together quickly for an easy weeknight meal that is packed with nutrients and flavor. Perfect for people with diabetes, the subtle spice of chipotle salmon is balanced out by the bright, sweet flavors of a fresh fruit salsa made from watermelon and mango.

    Try pairing this recipe with cilantro lime quinoa for a perfect summer night meal!


    10 prep time


    10 cook time


    4servings


    1 salmon filet & ½ cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
    2. Finely chop the peppers in adobo sauce and place in a small bowl along with the olive oil, stir to combine.
    3. Place the salmon on the baking sheet and spread the mixture over the filets. Place the baking sheet in the oven and bake for 8–10 minutes, until salmon reads 145 degrees F.
    4. Meanwhile, combine watermelon, mango, red onion, jalapeño, lime zest and juice, salt, pepper, and cilantro in a bowl. Stir to combine salsa.
    5. Divide fish between plates and top with watermelon salsa.
    Seafood
    Quick & Easy
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon filet & ½ cup salsa


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        17g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      700mg
      15%

    Ingredients

    salmon filets (4 oz. each)
    4

    adobo sauce from chipotle pepper can (chopped)
    1/2 cup

    olive oil
    1 tbsp

    seedless watermelon (small diced)
    2 cup

    canned mango packed in water (drained and small diced)
    15 oz

    red onion (small diced )
    1/2 small

    jalapeño pepper (minced)
    1

    lime (zested and juiced)
    1

    salt
    1/4 tsp

    black pepper
    1/8 tsp

    fresh cilantro (chopped )
    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

  • Orange Cream Italian Soda

    Orange Cream Italian Soda

    How to Make Orange Cream Italian Soda

    Take soda to a premium level with this orange cream Italian soda. And it takes less than a minute to make! You get the bubbly, refreshing taste of a soda without the excess calories and sugar. The orange flavor comes from zero-calorie, zero-sugar Splenda® Mandarin Orange Liquid Water Enhancer.


    5 prep time


    1serving


    12 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. In a tall glass, combine sparkling water and Splenda Liquid Water Enhancer. Add ice.

    2. Float half-and half on top and enjoy!

    Low Carb
    Kid Friendly
    Cooking for 1 or 2
    Beverages
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      12 oz


    • Amount per serving



      Calories





      10

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      0g

    • Potassium
      30mg
      <1%

    Ingredients

    sparkling water
    12 oz

    Splenda® Mandarin Orange Liquid Water Enhancer
    1 tsp

    ice
    1 cup

    fat-free half-and-half
    1 tbsp

  • 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

  • Peanut Butter Swirl Nice Cream with Chocolate Drizzle

    Peanut Butter Swirl Nice Cream with Chocolate Drizzle

    How to Make Peanut Butter Swirl Nice Cream with Chocolate Drizzle

    I scream, you scream, we all scream for nice cream! Yes, that’s right—“nice cream.” Instead of dairy milk, the base of this peanut butter swirl nice cream is frozen banana chunks, which makes for a lower-calorie, lower-fat frozen dessert. And instead of sugar, it’s sweetened with zero-calorie Splenda® Stevia Sweetener, which means you can indulge without the excess added sugars.


    10 prep time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Stir together Splenda Sweetener and cashew milk in a small glass bowl and heat in the microwave for 30 seconds.

    2. Add banana chunks to a food processor and pulse until pea-sized chunks form. Pour in cashew milk mixed with sweetener, vanilla, and kosher salt, and continue to pulse until mixture comes together. Drizzle in peanut butter and pulse a few more times. Mixture will gather together and form a frozen soft serve ice cream consistency.

    3. Scoop into bowls and drizzle melted chocolate chips on top. Or, after adding melted chocolate, place in a freezer-safe container and enjoy within 3 days.

    Dessert
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      370mg
      8%

    Ingredients

    Splenda® Stevia Sweetener
    1 1/2 tbsp

    unsweetened cashew milk
    1 tbsp

    frozen banana chunks
    2 1/4 cup

    vanilla extract
    1 tsp

    kosher salt
    1/16 tsp

    natural peanut butter
    2 tbsp

    stevia-sweetened or sugar-free chocolate chips (melted)
    1 tbsp