Showing Results for: “cheese”

These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a main dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly.

Enjoy this dip with fresh cut vegetables such as baby carrots, celery sticks, sliced cucumbers, or mini bell peppers. It's a simple way to incorporate more vegetables (and therefore, more nutrients) into your next party spread! Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner . To order directly from the American Diabetes Association, click here .

You can make this a vegetarian dish by omitting the sausage and adding extra vegetables like bell peppers, onions and asparagus.

You can also make this same recipe with small sugar pumpkins or acorn squash instead of butternut squash.

Author Robyn Webb says, "Quiche is the ultimate comfort food. But this time, we eliminate the fatty pastry crust in favor of something much more fun!! By using frozen shredded hash browns, we eliminate the fat and add some crispy crunchy texture that adds a double dose of comfort to a true favorite."

Trying to eat more veggies? Here’s a great way to incorporate veggies into an everyday dish. Short on time? Use a cooked rotisserie chicken from your local grocery store.

Sweet and savory comes together in this meatless quesadilla.

This Tuscan Bean Soup was one of the first soups Robyn Webb learned in a cooking class on a farm in Italy. She simplified it by using canned beans (the original recipe calls for using dried beans), which are perfectly fine. This is similar to minestrone soup, minus the pasta. Be sure to add the balsamic vinegar, it really draws out the flavor of the vegetables and makes the chickpeas taste even richer. Top each bowl with fresh grated Parmesan cheese, if desired.

This quick and easy recipe is perfect for a quick lunch or dinner. It's perfect for kids, too—they can prepare this recipe all on their own for a tasty, healthy pizza in an instant.

Author Robyn Webb says, "Zucchini lasagna was the very first lasagna I ever made. Originally, I prepared it with noodles, but now I realize that long strips of zucchini stand in for the noodles beautifully."