Recipes for Diabetics | Quick and Easy Diabetic Friendly Dinner Recipes

Learn These Quick and Easy Recipes for Diabetics for Fast, Simple Week-Night Meals!

If the “quick and easy” used in the context of recipes for diabetics conjures up images of oatmeal; stop and take peek at the diabetic friendly dinner recipes below. These easy diabetic recipes are delicious and nutrient packed. The only pre-requisite for making anything on this list of quick and easy recipes for diabetics is ease of preparation and sitting down to indulge occurs in 30 minutes or less. One caveat; shopping time is not factored into these quick and easy diabetic recipes.

Diabetic Friendly Week-Night Recipes:

Veggie loaded Sweet Potato

1 Sweet Potato

Leftover Roasted Vegetables

Greek Yogurt

Shredded Cheese

With a fork prick potatoes and microwave on high turning over once for 6 to 8 minutes or until potato is tender. Remove from microwave and cut the baked potato in half. Top with seasoned leftover roast veggies which could include broccoli, cauliflower, onions and Brussel sprouts. Finish with a dollop of plain Greek yogurt.

Almond Crusted Halibut

4 Halibut fillets

½ cup Olive Oil

½ cup sliced raw almonds

2 Tbsp. finely chopped fresh parsley

2 clove garlic, minced

juice and grated zest of lemon

1 lb. of fresh spinach

Salt and Pepper

Pre-heat oven to 375°- 400° F. Combine olive oil, lemon juice and zest, almonds, garlic and parsley into a mixing bowl. Place halibut on a non-stick baking sheet. Season lightly with salt and black pepper and drizzle with olive oil. Divide almond and herb mixture among fish filets and gently press even amounts of coating into the fish. Bake until almond mixture is slightly brown and fish flakes easily; about 15 minutes.

Just before fish is done cooking, quickly sauté spinach in remaining olive oil 2-3 minutes or until slightly wilted. Plate spinach and top with fish.

Greek Chicken Salad

Salad:

1 head romaine lettuce

1 small cucumber, peeled and diced

2 Tomatoes, diced

10 Kalamata pitted olives, Halved

1/2 small red onion, thinly sliced

1/4 cup reduced-fat crumbled feta cheese

2 cups pre-cooked home-made or store-bought rotisserie chicken, diced

16 Baked whole wheat pita chips (about 1 1/2 ounces)

Dressing:

1/4 cup red wine vinegar

3 Tbsp olive oil

1/4 tsp Dijon mustard

1/2 tsp oregano

1/8 tsp ground black pepper

In a small bowl, whisk all the dressing ingredients and set aside. Mix all the salad ingredients in a medium bowl except the pita chips. Pour the dressing over the salad and toss to coat. Enjoy with pita chips crumbled on top of the salad or on the side.

Lean Pan Seared Rib-Eye Steak

1 bone-in rib-eye steak (about 1 inch thick)

Coarse salt and freshly ground pepper

2 medium sized sweet potato

2 tablespoons plus 1 teaspoon extra-virgin olive oil

4 sprigs fresh thyme

1 tablespoon unsalted butter, room temperature

1/2 scallion, thinly sliced (1 tablespoon)

Let steak stand until room temperature. Preheat oven to 425° F degrees.

Slice potatoes into wedges. Brush a rimmed baking sheet with 1 tablespoon oil. Arrange potato on baking sheet before seasoning with salt and pepper. Top with thyme leaves. Bake 20 to 25 minutes or until crispy on the outside but fork tender.

Heat a large cast-iron or other heavy skillet over medium-high heat for 2 minutes. Pat steak dry and rub with remaining 1 teaspoon oil. Season to taste with salt and pepper and place in hot pan. Cook until browned, about 5 minutes on each side. Transfer skillet to oven. Roast alongside potatoes until a thermometer inserted in thickest part of steak reads 130 degrees for medium-rare, 10 to 12 minutes. Transfer steak to a platter, let rest for 5 – 10 minutes before slicing. Serve with potatoes and a crisp green salad.

Bruschetta-Burgers

2 Vegetable burger patties

2 slices mozzarella cheese

2 thin multigrain sandwich rounds or 4 slices whole wheat bread

8 -12 fresh basil leaves

4 slices tomato

Arrange patties on a non-stick baking sheet. Top with cheese slices. Separate sandwich rounds and place, cut sides up alongside patties on the baking sheet.

Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted and sandwich rounds are toasted. Divide basil leaves among sandwich rounds. Top each with a patty and two tomato slices.