Diabetic Recipes | Healthy eating for type 2 diabetes

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100 Healthy Recipes

A well-balanced diet is one part of a healthy lifestyle for people with type 2 diabetes. But it's not always easy to make smart food choices and change the way you eat.

A healthy diet is not just about eating less of the foods you love or achieving weight loss. It is also about making some simple lifestyle changes that you can maintain. It may surprise you to find that you can still enjoy in reasonable amounts many of the foods you currently eat. Remember to discuss your specific food needs with your doctor and dietitian or educator.

Get a head start on good eating with 100 recipes created from healthy food choices. Click on any of the 9 categories below to choose a recipe.

Apple Walnut Dip

Prep Time: 15 minutes

Total Time: 15 minutes

Serves: 8

Ingredients

8 ounces yogurt, plain, non-fat
8 ounces cream cheese, fat-free
1 teaspoon cinnamon, ground
1 apple, medium
½ cup walnuts, chopped
2 tablespoons sugar

Preparation:

Beat together yogurt, cream cheese and cinnamon in a medium bowl.
Shred apple and add it to yogurt mixture, along with chopped nuts and sugar.
Cover and chill until ready to serve.
Serve with apple or pear wedges, or spread on graham crackers.

Parsley Hummus

Prep Time: 5 minutes or less

Total Time: 5 minutes or less

Serves: 8

Ingredients

15-ounce can garbanzo beans, rinsed, and drained
¼ cup water
1 tablespoon olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
½ cup parsley, chopped

Preparation:

In a food processor or blender, combine all ingredients except parsley, and process until smooth.
Pulse or stir in the parsley. Serve as a spread or dip for bread, crackers, or fresh vegetables.

Seasoned Pita Chips

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 8

Ingredients

4 pitas, whole-wheat, large
4 teaspoons olive oil, extra virgin
1 teaspoon oregano, dried
1/8 teaspoon garlic powder

Preparation:

Preheat oven to 350°F.
First cut pita rounds in half lengthwise by cutting along the outside edge; then cut each single-layer round into quarters. Arrange in a single layer on a baking sheet.
Brush olive oil over pita wedges. (Alternatively, cooking spray may be used.)
Sprinkle with oregano and garlic powder or other seasonings of choice, such as chili powder or cilantro.
Bake for 8 minutes or until lightly golden. Allow to cool and enjoy alone or with a dip.

Peanut Banana Finger Sandwiches

Prep Time: 5 minutes or less

Total Time: 5 minutes or less

Serves: 4

Ingredients

4 slices whole-wheat bread
¼ cup peanut butter, natural, creamy
2 medium bananas
¼ cup wheat germ, toasted

Preparation:

Make 4 open-faced sandwiches using 1 tablespoon of peanut butter, ½ banana, and 1 tablespoon of wheat germ per sandwich.
Cut each sandwich in half. Eat immediately or cover and refrigerate up to 1 hour until ready to serve.

Creamy Crab Bake

Prep Time: 15 minutes

Total Time: 20 minutes

Serves: 6

Ingredients

2 tablespoons margarine, canola-based, trans-fat free
¾ cup green onion, chopped
2 tablespoons parsley, fresh, chopped
1 tablespoon cornstarch
12 fluid ounces evaporated skim milk, canned
½ teaspoon mustard, any flavor
2 pounds crab, imitation
3 ounces cheddar cheese, low-fat

Preparation:

Preheat oven to 375°F. Wash and chop parsley and green onions.
Melt margarine in a saucepan over medium heat, and sauté parsley and onions until tender.
Whisk cornstarch with evaporated milk; stir in mustard. Slowly add to onion mixture, and stir until smooth and thickened. Remove from heat. Gently stir in crab (chopped).
Pour in a 2-quart casserole dish lightly coated with cooking spray. Sprinkle with cheese (shredded), and bake for 15 minutes or until cheese is melted and bubbly.
Serve with a tossed salad and crusty whole-grain bread, if desired.

Raw Veggie Platter

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 10

Ingredients

2 cups carrot sticks
4 celery stalks, medium, fresh
1 cup cherry tomatoes
1 cup broccoli florets
1 cup cauliflower florets
1 cup radishes

Preparation:

Wash, peel, and cut all vegetables. Arrange them on an attractive platter with a bowl of dip in the center.
Cover and refrigerate until ready to serve. Serve with 1 cup of hummus, bean dip, or nonfat ranch dressing.

White Bean Bruschetta

Prep Time: 5 minutes or less

Total Time: 5 minutes or less

Serves: 4

Ingredients

1 ¼ cups cooked/canned white beans, rinsed, and drained
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
1 garlic clove, minced
1/8 teaspoon black pepper, to taste
4 slices Italian bread, 1-inch thick, grilled

Preparation:

Combine all ingredients (except bread); season with pepper to taste.
Spoon ¼ of the mixture onto each slice of toasted bread.
Drizzle with additional olive oil (extra-virgin), if desired, and serve immediately.

Cappuccino

Prep Time: 5 minutes or less

Total Time: 5 minutes or less

Serves: 1

Ingredients

1 ¼ cups hot coffee
¼ cup skim milk
1/8 teaspoon cocoa powder
1/8 teaspoon ground cinnamon

Preparation:

Pour hot coffee into large mug. Shake milk vigorously in a closed container until froth forms. Pour into coffee. Top with a little cocoa powder and cinnamon.

Seafood-Stuffed Mushroom Caps

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 8

Ingredients

32 mushrooms (any type), large
6 ounces cream cheese, fat-free
½ cup cheese, Swiss, low-fat, shredded
6 ½ ounces crab, canned, drained
2 tablespoons chives, fresh
1 teaspoon garlic, chopped

Preparation:

Preheat oven to 375°F. Clean mushrooms and remove stems.
Place the mushroom caps hollow-side down on a baking sheet and bake 10 to 12 minutes until slightly softened.
Transfer to paper towels to drain. Allow to cool for 10 minutes or more. Meanwhile, in a small mixing bowl, combine cream cheese, Swiss cheese, crabmeat, chives, and garlic.
Wash and dry the same baking sheet. Turn the mushroom caps hollow-side up and arrange on the baking sheet.
Spoon the crab mixture in small mounds into the mushroom cavities.
Bake for 12 to 15 minutes until slightly golden and cheese is melted. Serve hot.

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Selected Risk Information About JANUMET XR

Metformin, one of the ingredients in JANUMET XR, can cause a rare but serious side effect called lactic acidosis (a buildup of lactic acid in the blood), which can cause death. Lactic acidosis is a medical emergency that must be treated in a hospital. Stop taking JANUMET XR and call your doctor right away if you get any of the following symptoms of lactic acidosis: you feel very weak or tired; have unusual (not normal) muscle pain; have trouble breathing; have unusual sleepiness or sleep longer than usual; have sudden stomach or intestinal problems with nausea and vomiting or diarrhea; feel cold, especially in your arms and legs; feel dizzy or lightheaded; or have a slow or irregular heartbeat.

You have a higher chance of getting lactic acidosis if you have kidney problems, liver problems, or congestive heart failure that requires treatment with medicines; if you drink alcohol very often, drink a lot of alcohol in a short period of time, or get dehydrated (lose large amounts of body fluids); if you have certain x-ray tests with dyes or contrast agents that are injected into your body; or if you have surgery, a heart attack, severe infection, or stroke.

Pancreatitis is another serious side effect that can happen in people taking JANUMET XR. Pancreatitis may be severe and lead to death. Before you start taking JANUMET XR, tell your doctor if you've ever had pancreatitis. Stop taking JANUMET XR and call your doctor right away if you have pain in your stomach area (abdomen) that is severe and will not go away. The pain may be felt going from your abdomen through to your back. The pain may happen with or without vomiting. These may be symptoms of pancreatitis.

Do not take JANUMET XR if you are allergic to any of the ingredients in JANUMET XR. Allergic reactions, which may be serious, including rash; hives; and swelling of the face, lips, tongue, and throat that may cause difficulty breathing or swallowing, can occur. If you have an allergic reaction, stop taking JANUMET XR and call your doctor right away.

Do not take JANUMET XR if your kidneys are not working properly. Your doctor will do blood tests before and during your treatment with JANUMET XR to see how well your kidneys are working.

If you take JANUMET XR with another medicine that can cause low blood sugar (hypoglycemia), such as a sulfonylurea or insulin, your risk of getting low blood sugar is higher. The dose of your sulfonylurea or insulin may need to be lowered. Signs and symptoms of low blood sugar may include headache, drowsiness, weakness, dizziness, confusion, irritability, hunger, fast heartbeat, sweating, and feeling jittery.

Kidney problems, sometimes requiring dialysis, have been reported.

Common side effects when taking JANUMET XR include stuffy or runny nose and sore throat, upper respiratory tract infection, diarrhea, nausea and vomiting, gas, upset stomach, indigestion, weakness, and headache.

You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Please read the Medication Guide for JANUMET XR, including the information about lactic acidosis, and discuss it with your doctor. The physician Prescribing Information also is available.

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