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This is another great side dish for the holidays. It’s packed with vegetables and is relatively low in calories.

This super-easy, tender roast cooks during the day in your slow-cooker. All you need is 5 minutes in the morning to load up the crock pot, and then 20 minutes in the evening to cook up the pasta and veggies that go with it!

We’re giving this classic comfort dish a diabetes-friendly twist by swapping some ingredients for those that lower the fat and increase the fiber and other nutrients.

To make this side dish a meal, add chopped up cooked chicken or shrimp to it.

This low-carb breakfast recipe is designed for two. Perfect for a hearty breakfast, but also works for lunch or dinner.

Farrotto is a version of risotto. It’s just made with the whole grain farro instead of white rice!

This recipe uses non-fat plain Greek yogurt to stretch the goat cheese. This also works for cream cheese! You still get the great flavor and texture of the cheese without all of the extra fat.

This diabetes-friendly version of ratatouille incorporates white beans to up the protein. While you may find that it’s traditionally cooked on a stovetop, this modern-day version allows you to use a slow cooker—so you can press a button and go about your day. Complete Your Plate: Serve with a simpe Side Greek Salad with Red Wine Vinaigrette for a low-carb, veggie-packed plant-based meal. Find this recipe and more in The Create-Your-Plate Diabetes Cookbook , by Toby Amidor, MS, RD, CDN, FAND

Author Barbara Seelig-Brown says, "Veggies are delicious when roasted. Their flavors are enhanced and the natural sugars are caramelized, which give them a nice crunch. Vary this recipe by using whatever veggies you like or roast one single vegetable at a time. I sometimes roast peeled beets or trimmed Brussels sprouts and even the naysayers always love them!"