The Super Diabetes Site

Tag: sides

  • Green Pesto Pasta

    Green Pesto Pasta

    How to Make Green Pesto Pasta

    Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.


    5 min prep time


    15 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water to a boil and cook pasta as directed, without salt. Drain.

    2. Place basil leaves, garlic, and parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse.

    3. Add pepper to taste.

    4. Pour basil pesto sauce onto the pasta and toss to coat before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Sides
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        1g

    • Protein
      8g

    • Potassium
      180mg
      4%

    Ingredients

    whole grain spaghetti noodles
    6 oz

    fresh basil
    2 cup

    garlic cloves
    4

    olive oil
    1/4 cup

    Parmesan cheese (shredded)
    2 tbsp

    black pepper
    1/4 tsp

  • Unstuffed Pepper Casserole

    Unstuffed Pepper Casserole

    How to Make Unstuffed Pepper Casserole


    15 min prep time


    40 min cook time


    6servings


    1 square (4″ x 4″)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Heat a large non-stick skillet over medium heat. Add turkey and cook, stirring often, until crumbed and browned, 8–10 minutes. Transfer to a bowl with a slotted spoon. 

    3. Return the skillet to medium heat and add olive oil and peppers. Cook, stirring often, until peppers have softened, 7–8 minutes. 

    4. Return turkey to the skillet along with the marinara and rice. Stir to combine and transfer to a 9×13 baking dish. Sprinkle with cheese. 

    5. Bake for about 20 minutes, until the cheese is bubbly. 

    Heart Healthy
    Fiber Focused
    Mexican/Southwestern
    Kid Friendly
    Sides
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 square (4″ x 4″)


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      1024mg
      22%

    Ingredients

    lean ground beef
    1 lbs

    olive oil
    1 tsp

    red bell pepper (diced)
    1 small

    orange bell pepper (diced)
    1 small

    green bell pepper (diced)
    1 small

    jarred marinara sauce (no salt added)
    24 oz

    cooked brown rice
    3 cup

    reduced-fat shredded cheddar or Mexican-style cheese
    2 oz

  • Simple Roasted Peppers

    Simple Roasted Peppers

    How to Make Simple Roasted Peppers

    Bell peppers are the star of the show in this simple but flavorful dish. Packed with vitamins, bell peppers are a colorful way for a person with diabetes to add a touch of sweetness to a meal. Learn how to roast peppers quickly and easily with this recipe.


    10 min prep time


    20–25 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Toss peppers together in a large bowl. Add oil, salt, and pepper. Toss to combine and spread out onto a large baking sheet.
    2. Roast until tender, 20–25 minutes.
    3. Transfer veggies to a serving dish. Squeeze lemon juice over peppers and garnish with parsley.
    Veggie Rich
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Quick & Easy
    One Pot
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    Ingredients

    red bell pepper (sliced)
    1 med

    yellow bell pepper (sliced)
    1 med

    orange bell pepper (sliced)
    1 med

    green bell pepper (sliced)
    1 med

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper (ground)
    1/2 tsp

    Juice of Lemon
    1 small

    fresh parsley (chopped, flat-leaf)
    2 tbsp

  • Ensalada de zanahoria y col

    Ensalada de zanahoria y col

    How to Make Ensalada de zanahoria y col

    Al igual que ocurre con otras hortalizas crucíferas (el brócoli y la coliflor), se considera que la col (repollo) es un componente dietético importante para disminuir el riesgo de cáncer.


    4servings


    1/2 taza

    Print Recipe >

    Step-By-Step Instructions:

    1. Mezcla todos los ingredientes y revuelve bien.
    Low Carb
    Veggie Rich
    Mediterranean
    Mexican/Southwestern
    Recetas en español
    Budget Friendly
    Gluten-Free
    Lunch
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 taza


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    Ingredients

    cilantro picado
    1 cda

    chile jalapeño o serrano (opcional)
    1-3 cdas

    azúcar
    1/2 cdta

    pimienta negra
    1/2 cdta

    sal
    1/4 cdta

    jugo de lima (limón verde) o 1/4 taza de vinagre (de su preferencia)
    3 cdas

    zanahoria (rallada)
    1

    col (repollo) picado en tiras
    2 tazas

  • Tomato Caprese Salad

    Tomato Caprese Salad

    How to Make Tomato Caprese Salad


    15 min prep time


    30 min cook time


    4servings


    6 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Thinly slice tomatoes.
    2. On four small plates, layer the salad by placing tomato, basil, and fresh mozzarella in an alternating pattern.
    3. Drizzle with olive oil and season with salt and pepper.
    4. Drizzle 1 tsp premade balsamic glaze on the tomatoes.
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      6 oz


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        5g

        25%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      8g

    • Potassium
      320mg
      7%

    Ingredients

    beefsteak tomatoes (or heirloom tomatoes)
    3

    fresh basil (leaves, handful)
    1

    fresh mozzarella (sliced)
    5 oz

    Extra Virgin Olive Oil
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/8 tsp

  • Sweet Sriracha Roasted Brussels Sprouts

    Sweet Sriracha Roasted Brussels Sprouts

    How to Make Sweet Sriracha Roasted Brussels Sprouts

    Enjoy both sweet and spicy flavors with these sweet sriracha roasted Brussels sprouts. The sweetness comes from 100% natural Splenda® Monk Fruit Sweetener! Brussels sprouts are rich in antioxidants and fiber, making them a nutritious and delicious treat. Serve with a lean protein and a whole grain to complete your meal!


    5 min prep time


    30 min cook time


    8servings


    1/2 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.

    2. Toss Brussels sprouts with olive oil and salt. Cover a baking sheet with parchment paper. Arrange Brussels sprouts so they are cut-side down in a single layer.

    3. Roast sprouts for 20 minutes, until dark brown on the edges and fork-tender.

    4. Mix together Splenda® Monk Fruit Sweetener, sriracha, Dijon, and garlic. Remove sprouts and pour on sriracha sauce, tossing sprouts in the sauce. Make sure they are spread back into a single layer and put them back in the oven for 5 more minutes. Serve immediately and enjoy!

    Vegetarian
    Sides
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 Cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      2g

    • Potassium
      190mg
      4%

    Ingredients

    fresh Brussels sprouts (halved lengthwise)
    1 lbs

    olive oil
    1 tbsp

    Kosher Salt
    1/4 tsp

    Splenda® Monk Fruit Granulated Sweetener
    1 1/2 tbsp

    sriracha
    1 1/2 tbsp

    Dijon Mustard
    1/2 tsp

    garlic (grated)
    2 clove

  • Cinnamon Roasted Carrots & Cranberries

    Cinnamon Roasted Carrots & Cranberries

    How to Make Cinnamon Roasted Carrots & Cranberries

    Looking for the perfect side dish to go with your holiday meal? These cinnamon roasted carrots and cranberries won’t disappoint! Zero calorie Splenda® Granulated Sweetener and cinnamon bring out the sweetness in this seasonal dish. The health-boosting benefits of carrots and cranberries are numerous. They are packed with tons of nutrients like fiber, vitamin A, vitamin K, and potassium, just to name a few!


    15 min prep time


    55 min cook time


    5servings


    3/4 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

    2. In a large mixing bowl, combine chopped carrots, cranberries, and water. Toss to moisten carrots and cranberries.

    3. Sprinkle in Splenda Granulated Sweetener, cinnamon, and salt. Stir to coat evenly.

    4. Bake for 40 minutes.

    Sides
    Holidays & Entertaining
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    Nutrition facts

    5 Servings



    • Serving Size

      3/4 Cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      350mg
      7%

    Ingredients

    carrots (large, chopped)
    7

    fresh cranberries
    1 1/2 cup

    water
    1 tbsp

    Splenda® Granulated Sweetener
    2 tbsp

    ground cinnamon
    1 tbsp

    salt
    1/4 tsp

  • Hummus de Lentejas rojas

    Hummus de Lentejas rojas

    How to Make Hummus de Lentejas rojas

    The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.


    20 min prep time


    30 min cook time


    8servings


    2 cdas

    Print Recipe >

    Step-By-Step Instructions:

    1. En una sartén pequeña, combina agua y las lentejas rojas escurridas y lleva a ebullición a fuego medio alto.
    2. Reduce el fuego a bajo y cocina a fuego lento, cubierto, revolviendo ocasionalmente, por unos 30 minutos o hasta que las lentejas se hayan separado y estén suaves. Deja enfriar y transfiérelas a un procesador de alimentos.
    3. Añade aceite de oliva, tahini, jugo de limón, ajo cortado en trocitos, comino, sal y pimienta negra y procesa por 30 a 60 segundos o hasta que esté suave, deteniendo para raspar los lados según sea necesario.
    4. Transfiere la mezcla a un recipiente hermético y almacénala en el refrigerador por hasta 5 días hasta que sea la hora de servir.
    Low Carb
    Mediterranean
    Budget Friendly
    One Pot
    Quick & Easy
    Sauces
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      2 cdas


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    water
    1 1/2 cup

    salt
    4 tsp

    black pepper
    4 tsp

    red lentils (dried)
    3 cup

    lemon juice
    1 tbsp

    garlic (minced)
    2 tsp

    ground cumin
    2 tsp

    olive oil
    1 tbsp

    tahini
    1 tbsp

  • Sweet Potato Kale Hash

    Sweet Potato Kale Hash

    How to Make Sweet Potato Kale Hash


    15 min prep time


    15 min cook time


    4servings


    1 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium heat. 

    2. Add sweet potatoes, onion, chili powder, cumin, garlic powder, and pepper to the skillet. Cook, stirring occasionally, until sweet potatoes are fork tender, 10–15 minutes. 

    3. Add kale to the skillet and stir until wilted, 3–4 minutes. 

    4. Remove from heat and fold in the cherry tomatoes. Divide between serving plates and garnish with cheese. 

    Comfort Food
    Sides
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      645mg
      14%

    Ingredients

    olive oil
    2 tsp

    sweet potatoes (diced)
    2 small

    red onion (diced)
    1 small

    chili powder
    2 tsp

    ground cumin
    1/2 tsp

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    cherry tomatoes (halved)
    1/2 pints

    kale (destemmed and chopped into bite size pieces)
    1 lbs

    cotija cheese (crumbled)
    1/4 cup

  • Sweet Potato Fries

    Sweet Potato Fries

    How to Make Sweet Potato Fries


    5 min prep time


    24 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
    2. Rinse the sweet potatoes under cold running water until the water runs clear. Drain on paper towels and pat dry. Do your best to thoroughly dry all of the sweet potatoes then transfer to a large mixing bowl.
    3. In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika, black pepper, and salt. Drizzle the olive oil over the potatoes and toss to combine. Sprinkle the cornstarch mixture over the potatoes and toss until evenly coated. Transfer to the sheet tray and arrange the potatoes into a single layer, spacing them out as best as possible. If needed, use a second tray (this will give you crispier fries).
    4. Bake for 12 minutes. Use a spatula to flip the potatoes
    5. Taste and adjust seasoning as needed. Serve hot.
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      397mg
      8%

    Ingredients

    sweet potatoes (washed, cut into 1/4-inch thin matchsticks)
    1 lbs

    olive oil
    1 1/2 tbsp

    Cornstarch
    2 tsp

    garlic powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    black pepper (freshly cracked)
    1/2 tsp

    salt (sea, or more to taste)
    1/4 tsp