Diabetic Cookbook

Diabetic Cookbook Quick Dinner Ideas

Don’t have the time and energy to cook a big dinner at the end of a busy day?
Fortunately, with Diabetic Cookbook, healthy cooking doesn’t have to be time-consuming or difficult.

On days like these, it’s important to have your kitchen stocked with a few essentials that can be whipped into a quick and healthy meal.

Diabetic Cookbook

Diabetic Cookbook

Diabetic Cookbook Spinach and Ham English Muffin Pizzas

2 whole-wheat English muffins, split in half
4 tablespoons frozen chopped spinach, thawed and drained
6 tablespoons jarred pizza sauce
2 ounces lower-sodium, deli style ham
½ cup reduced-fat, shredded mozzarella cheese

Preheat oven to 425 degrees F.
Top each English muffin half with 1 tablespoon spinach, 1 ½ tablespoons pizza sauce, ½ ounce ham and 2 tablespoons mozzarella cheese.
Bake pizzas for 8 minutes or until cheese is golden brown on top.

Dietitian Tip: Wondering what to do with all the leftover chopped spinach? Use it to make an omelet or scrambled eggs the next morning or add it to soup or pasta for dinner.

Diabetic Cookbook Slow-Cooker Chicken Fajita Burritos

1 pound skinless, boneless, chicken strips
1 green pepper, sliced
1 red pepper, sliced
1 medium onion, sliced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ cup salsa
1/3 cup water
1,15-ounce can black beans, rinsed and drained
8 large low-carb tortillas
1 cup plus 2 tablespoons reduced-fat, shredded cheddar cheese

Place chicken breast strips in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.
Cover and cook on low for 6 hours or until done. Shred chicken with fork, if needed.
Serve ½ cup chicken and bean mixture on each tortilla and top with 2 tablespoons cheese. Fold into a burrito.

MAKE IT GLUTEN-FREE: Use gluten-free tortillas and confirm all other ingredients gluten-free and this recipe can be gluten-free.

Diabetic Cookbook

Diabetic Cookbook Speedy and Spicy Shrimp Stir-fry

½ cup gluten-free low sodium chicken broth
2 tablespoon corn starch
1 tablespoon gluten-free light soy sauce
¼ teaspoon crushed red pepper flakes
Cooking spray
16 ounce bag frozen stir-fry vegetables
1 pound peeled and deveined shrimp
3 cups cooked quinoa or brown rice

In a small bowl, whisk together chicken broth and corn starch, until corn starch dissolves. Whisk in soy sauce and red pepper flakes.
In a large nonstick skillet or wok, heat cooking spray over medium-high heat. Add frozen vegetables and cook for about 4 minutes.
Add chicken broth mixture to pan and bring to a simmer.  Add shrimp and cook for 4 minutes or until shrimp is cooked through.
Serve over quinoa or brown rice.

MAKE IT GLUTEN-FREE: Confirm your ingredients are gluten-free and this recipe can be made gluten-free.

More information on diabetic cooking.