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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…

Easy Sautéed Fish Fillets

EatingWell

Yields: 4 servings Here’s an easy method for quickly cooking fish fillets. We love the simplicity of just using salt and pepper to season the flour for dredging, but feel free to get creative and experiment with other seasonings. If … Read more…

Stir-Fried Spicy Chicken Tenders

EatingWell

Yields: 4 servings, 1 cup each A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chicken tenders for a speedy dinner. Serve this dish with warm polenta rounds … Read more…

Basic Chicken Sauté

EatingWell

Yields: 4 servings This quick sauté works well with your favorite pan sauce or chutney. 20 minutes Level of Difficulty: Easy Low Carb Low Calorie Diabetes Appropriate Healthy Weight Heart Healthy Low Sodium Low Sat Fat 4 boneless, skinless chicken … Read more…

Poached Salmon with Creamy Piccata Sauce

EatingWell

Yields: 4 servings Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice. 20 minutes Level of Difficulty: Easy Diabetes … 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…

Green Papaya Salad

EatingWell

Yields: 6 servings, 2/3 cup each This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the … Read more…

Savory Bread Pudding with Spinach & Mushrooms

EatingWell

Yields: 6 servings Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables. 2 hours Level of Difficulty: Moderate Healthy Weight … Read more…

Roasted Red Peppers Stuffed with Kale & Rice

EatingWell

Yields: 6 servings You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.) 1 hour Prepare through step 3, … Read more…