Top Ten Recipes For Diabetics

Looking for recipes for Diabetics? I have collected and personally tried these following top 10 diabetic recipes. The following recipes are easy to make and use a minimal of ingredients. Here are my top ten list of my favorite diabetic recipes, they are in no particular order, Zucchini Patties, Turkey Chili, Ham and Potato Soup, Chicken Lo Mein, Pasta Salad with Broccoli, Coffee Chocolate Marble Cake, Low Carb Cinnamon Bundt Cake, Ginger Cookie and Peanut Butter Cookies
Top Ten Recipes For Diabetics

peanut butter cookie, recipes courtesy of
(1) Healthy Peanut Butter Cookies
Healthy Peanut Butter Cookies Ingredients

2 full graham crackers
2 tbsp. peanut butter
1 pkg. Sweetener (example: Splenda, Equal, Stevia)
1 egg yolk
1 tsp. milk
1/2 tsp. baking powder

Crush the graham crackers and blend with peanut butter.
Dissolve packet of sweetener in 1 tablespoon of water. Add baking powder. Mix well.
Add egg yolk and mix thoroughly.
Add to graham and peanut butter mixture. Mix in the milk, and form balls.
Place on a cookie sheet, press flat with a wet fork and bake at 350 degrees for 10 minutes.
Nutritional Facts
Servings 6
Calories 60
Total Fat 4g
Cholesterol 35 mg
Sodium 57 mg
Carbohydrate 5g
Protein 2.2g

Ginger cookie, recipes courtesy of
(2) Ginger Cookie Recipe

Ginger Crinkle Cookies
Total Time: 1 hour
2/3 cup canola oil
1 1/2 cups turbinado sugar, divided
1 large egg
4 tablespoons molasses
2 cups sifted whole-wheat pastry flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon sea salt


1.Store in an airtight container at room temperature for up to 5 days.
2.34 cookies
3.Preheat oven to 350°F.
4.Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
5.Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
6.Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.

Nutritional Facts
Servings 25

Per cookie 103
Calories 15g
Carbohydrates 5g
Fat 0g
Saturated Fat 3g
Monounsaturated Fat 1g
Protein 6mg
Cholestero l1g
Dietary Fiber 38mg
Potassium 93mg

Low Carb Cinnamon Bundt cake, recipes courtesy of
(3) Low Carb Cinnamon Bundt Cake
2-½ cups Almond Flour
2 Tablespoons Ground Organic Cinnamon
2 teaspoons Organic Baking Powder
5 whole Extra Large Organic Eggs
⅔ cups Erythritol Crystals
Non-stick Spray Or Organic Extra Virgin Coconut Oil, For Greasing Your Pan

Preparation Instructions
1. Preheat the oven to 300°F (150°C).
2. Grease a bundt cake pan (I used melted organic extra virgin coconut oil).
3. In a large bowl, combine the almond flour, cinnamon and baking powder and mix well.
4. In another large bowl, combine the eggs and the erythritol and beat with an electric mixer until almost white and really fluffy. This usually takes several minutes depending on how powerful of a mixer you have.
5. Fold the almond flour mixture gently into the egg mixture, preferably with a rubber spatula, until the batter is smooth and the dry ingredients have been well mixed to the wet ingredients.
6. Pour the batter into the greased bundt pan.
7. Bake for roughly 40 minutes, or until a stick inserted into the center of the thickest part of the cake comes out clean.
8. Remove it from oven and let cake cool in the pan then remove it from the pan and cut into slices.
9. Serve as such, or top with a dollop of whipped cream or cream cheese icing (count extra carbs if needed). Sprinkle some extra cinnamon on top.

Coffee-Chocolate Marble Cake, recipes courtesy of
(4) Coffee-Chocolate Marble Cake
Makes: 16 servings
Carb Grams Per Serving: 32


2 1/2 cups sifted cake flour or 2-1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk or sour fat-free milk*
1 1/4 cups granulated sugar or sugar substitute blend** equivalent to 1-1/4 cups sugar
1/2 cup canola oil or cooking oil
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2 teaspoons vanilla
1/3 cup unsweetened cocoa powder
2 tablespoons instant espresso coffee powder or instant coffee crystals
1 Coffee Drizzle (below)
2 teaspoons powdered sugar and/or unsweetened cocoa powder


Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the flour. In a large bowl, combine the remaining 2 cups cake flour or 1-3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined. In a medium bowl, combine cocoa powder and espresso powder. Add half of the buttermilk mixture (about 1-3/4 cups), stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining buttermilk mixture, whisking just until combined.
Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places, poking all the way through to bottom of cake. Slowly pour Coffee Drizzle evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder. Makes 16 slices.

Coffee Drizzle

1 1/4 cups powdered sugar
1 teaspoon light-color corn syrup
1 - 2 tablespoons espresso or strong brewed coffee, cooled


In a small bowl stir together powdered sugar and corn syrup. Stir in enough cooled espresso or strong brewed coffee to make a drizzling consistency.
Servings Per Recipe: 16, chol.: (mg) 1, Fat, total: (g) 7, carb.: (g) 32, sodium: (mg) 134, pro.: (g) 3, cal.: (kcal) 206, fiber: (g) 0, sat. fat: (g) 1

Pasta Salad with Broccoli, recipes courtesy of
(5) Pasta Salad with Broccoli
1 cup whole wheat pasta
1 1/4 cups broccoli
1/4 cup cherry tomatoes, halved
1/4 cup shredded Monterey Jack cheese
1/4 cup light vinaigrette dressing

How it's made:

Cook pasta according to package. Drain pasta and rinse with cold water. In a large mixing bowl combine pasta, broccoli, tomatoes, shredded cheese, and vinaigrette dressing. Cover and chill in refrigerator for 2 hours before serving.
Chicken Lo Mein, recipes courtesy of
(6) Chicken Lo Mein


8 oz. spaghetti or lo mein noodles
2 boneless, skinless chicken breasts
3 tbsp low sodium soy sauce
1/2 bell pepper
1/4 onion
black pepper to taste
non-stick cooking spray

How it's made:

Cook noodles according to package. Cut chicken into narrow strips. In a lightly greased skillet, cook chicken and onion over medium heat for 10 - 12 minutes. Add bell pepper, soy sauce, and pepper. Toss with noodles and serve.
Zucchini Patties, recipes courtesy of
(7) Zucchini Patties

1 1/2 lbs zucchini
1/2 tsp salt
1/2 clove garlic, minced
2 large eggs, beaten
1/3 cup Parmesan cheese, grated
2 tbsp oil

How it's made:

Rinse zucchini and pat dry. Shred zucchini using a flat grater, then add salt. Let stand for about 15 minutes, then squeeze zucchini in a paper towel to remove any excess liquid. In a medium mixing bowl combine zucchini, garlic, eggs and Parmesan. Warm oil over medium heat in a nonstick skillet. Mold zucchini mixture into tablespoon sized patties and place in skillet. Cook patties for 4 - 5 minutes on each side, or until golden brown.
Ham and Potato Soup, recipes courtesy of
(8) Ham and Potato Soup

Makes: 4 servings
Serving Size: 1 1/2cups
Carb Grams Per Serving: 30

2 cups small cauliflower florets (about 1/2 inch in diameter)
2 tablespoons water
4 ounces extra-lean lower-sodium ham, chopped (3/4 cup)
2 teaspoons canola oil
1 cup chopped red sweet pepper (2 small)
2 cloves garlic, minced
8 ounces red potatoes, cut into 1/2-inch cubes
1 3/4 cups no-salt-added chicken broth
1/8-1/4 teaspoon crushed red pepper
1 12 - ounce can evaporated fat-free milk
1 tablespoon cornstarch
1/2 cup sliced green onions (4)
2 tablespoons light butter or diet margarine
1 tablespoon snipped fresh sage
2 ounces reduced-fat sharp cheddar cheese, shredded (1/2 cup)

In a small microwave-safe bowl combine cauliflower and the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) 3 to 5 minutes or until cauliflower is very tender. Cool slightly; drain. Place cooked cauliflower in a food processor or blender. Cover and process or blend until pureed. Set aside. Meanwhile, in a large saucepan cook ham in 1 teaspoon of the hot oil over medium-high heat 3 to 5 minutes or until lightly browned. Using a slotted spoon, remove ham; set aside.
In the same large saucepan cook sweet pepper and garlic in the remaining 1 teaspoon hot oil 3 minutes. Stir in potatoes, broth, and crushed red pepper. Bring to boiling over high heat; reduce heat. Simmer, covered, about 10 minutes or just until potatoes are tender.
In a small bowl combine evaporated milk and cornstarch, stirring until smooth. Add to saucepan; cook and stir until thickened and bubbly. Stir in 1/4 cup of the green onions, the margarine, sage, ham, and pureed cauliflower. Cook over medium-low heat 5 minutes to heat through and allow flavors to blend. Serve topped with cheese and the remaining 1/4 cup green onions.

Cook's Tip: This makes a lighter version of potato soup which is the perfect transition when the weather is changing from Summer to Fall.

Nutrition Facts Per Serving:
Servings Per Recipe: 4, Folate: (µg) 68, Pyridoxine (Vit. B6): (mg) 0, Niacin: (mg) 3, fiber: (g) 3, Trans fatty acid: (g) 0, pro.: (g) 20, sugar: (g) 16, vit. C: (mg) 81, vit. A: (IU) 2115, Riboflavin: (mg) 0, Thiamin: (mg) 0, chol.: (mg) 33, sat. fat: (g) 5, cal.: (kcal) 296, Fat, total: (g) 11, calcium: (mg) 403, Potassium: (mg) 620, sodium: (mg) 623, Cobalamin (Vit. B12): (µg) 0, Polyunsaturated fat: (g) 1, Monosaturated fat: (g) 3, iron: (mg) 2, carb.: (g) 30
Turkey or Chicken Chili, recipes courtesy of
(9) Turkey or Chicken Chili

1/2 lb ground turkey or chicken
1 onion, diced
1 8 oz can corn
2 tbsp garlic, minced
1 green bell pepper, diced
2 tbsp chili powder
1 tsp cayenne pepper
2 tsp cumin
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
1 15 oz can kidney beans
4 cups reduced sodium chicken broth
1/2 cup cilantro
salt, pepper and hot pepper sauce to taste

How it's made:
In a large skillet saute ground turkey or chicken until lightly browned. In a large pot or crock-pot over medium heat combine all ingredients. For stove-top, let simmer for at least 20 minutes to allow flavors to combine. If using a crock-pot, prepare this dish in the morning and let sit until dinner time (about 6-8 hours).
Cantaloupe Balls Sprinkled with Blueberries, recipes courtesy of
(10) Cantaloupe Balls Sprinkled with Blueberries

Cantaloupe Balls Sprinkled with Blueberries, recipes courtesy of

Combine grape juice concentrate, lime juice and zest, and gingerroot in a small bowl. Mix until blended. Combine cantaloupe and blueberries in a medium bowl. Pour juice mixture over fruit. Toss gently to coat. Spoon into 9 stemmed glasses or small dessert dishes and serve.
  • Bonus recipe: Easy Healthy Breakfast Cookie Recipe

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