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Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

EatingWell

Yields: 4 servings, 1 1/2 cups each In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, … Read more…

Florentine Ravioli

EatingWell

Yields: 4 servings, about 1 1/2 cups each The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes—especially if you use frozen spinach and frozen ravioli or … Read more…

Cajun Pecan-Crusted Catfish

EatingWell

Yields: 4 servings Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a … Read more…

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…

Slow-Cooker Braised Pork with Salsa

EatingWell

Yields: 8 servings, generous 3/4 cup each With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice. 7-8 hours Cover and refrigerate for up to 2 days … Read more…

Provencal-Style Edamame Saute

EatingWell

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…