Showing Results for: “lunch”

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.

This slider recipe calls for ground chicken, but lean ground turkey would also work well. Offer these cute sliders for an appetizer or snack next time you host a barbecue!

This recipe from The Diabetes Carb Control Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.

Savor the bold and smoky flavors of this Seared Barbecue Tempeh Salad, a vibrant dish that fits the Vegan Meal Pattern. Grilled tempeh is marinated in a zesty barbecue sauce and served over a fresh bed of greens, topped with crunchy vegetables and a tangy dressing. It's a perfect blend of textures and flavors, ideal for a satisfying vegan meal.

Unexpected taco fillings are all the rage on the food truck scene. Make these rich and savory versions at home!

This cool and refreshing avocado soup is not only diabetes-friendly, but it's a perfect summer dish after a morning at the farmer's market. Packed with heart healthy fats, it's also a nutrition powerhouse.

Sicily is known for its beautiful, lush orange groves, which produce some of the world’s most fragrant oranges. First introduced by the Arabs during their rule of the island, orange trees flourished in the ashes along the base of Mt. Etna. Look for the sweetest oranges possible for this recipe. If you can, use Sicilian blood oranges; their red color imparts festive flair to this sumptuous salad.

Mint and lime juice give these mashed sweet potatoes some mojito flair! For a complete, balanced meal, pair with a simple protein, and fill the rest of your plate with a non-starchy vegetable.

This dish also works great in a sauté pan on the stove top.

Beans and greens is a classic Italian meal or side dish. In this diabetes-friendly version, the cured ham is replaced with turkey bacon and chicken sausage. They are mixed with baby greens and cannellini beans and made into a salad. It’s a hearty, fresh twist on a mediterranean classic.