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Stuffed Pork Tenderloin with Orange-Peanut Sauce

EatingWell

Yields: 4 servings The combination of peanuts, pork and napa cabbage give this roast an Asian feel. The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner. … Read more…

Wild Rice with Shiitakes & Toasted Almonds

EatingWell

Yields: 6 servings, 3/4 cup each Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle … Read more…

Corn, Arugula & Tomato Salad

EatingWell

Yields: 6 servings, 1 cup each Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes. 20 minutes Level of Difficulty: Easy Healthy Weight Heart Healthy Low Sodium Low … Read more…

French Country Beef Stew

EatingWell

Yields: 8 servings, 3/4 cup each In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If … Read more…

Herb & Onion Frittata

EatingWell

Yields: 1 serving This Italian-style omelet is delicious with just about any herb combination; try parsley, dill, chervil or marjoram. 10 minutes Level of Difficulty: Easy Diabetes Appropriate Healthy Weight Heart Healthy High Potassium Low Cholesterol Low Sat Fat Low … Read more…

Roasted Pork Tenderloin

EatingWell

Yields: 4 servings A basic roasted pork tenderloin works is the perfect foil for your favorite fruit chutney. 30 minutes Level of Difficulty: Easy Healthy Weight Heart Healthy Low Sodium Low Sat Fat Low Carb Low Calorie Diabetes Appropriate Gluten … Read more…

Provencal-Style Edamame Saute

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Yields: 4 servings, about 1 1/2 cups each Provence, in southeast France, has earned the culinary trademark à la Provençal for dishes prepared with plenty of garlic, olive oil and olives. Here we combine fennel, artichoke hearts, edamame, feta and … Read more…

Warm Shrimp & Arugula Salad

EatingWell

Yields: 4 servings, about 3 cups each Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish—and work well against the salty shrimp … Read more…

Chicken & Spiced Apples

EatingWell

Yields: 6 servings The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable. 20 minutes Level of Difficulty: Easy Healthy Weight … Read more…

Ginger-Steamed Fish with Troy’s Hana-Style Sauce

EatingWell

Yields: 6 servings This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares … Read more…

Catfish Amandine

EatingWell

Yields: 4 servings Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic “amandine” sauce for pan-fried catfish fillets. The results are delicately … Read more…

Warm Chicken Sausage & Potato Salad

EatingWell

Yields: 4 servings, about 1 3/4 cups each This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage. 30 minutes Level of Difficulty: Easy Healthy Weight Low Cholesterol Low Sat Fat Low Calorie Heart Healthy Diabetes Appropriate … Read more…