When cooking for a diabetic, you don’t have to make bland or flavorless meals. The important thing is to find diabetes cooking recipes which are balanced correctly. WebMD.com provides the following guidelines to use when choosing diabetes cooking recipes. They are:

  • Choose a variety of foods from all of the food groups.
  • Choose foods are full of fiber, vitamins, and other nutrients. Foods which are fresh are better than those that are processed. For example, the best diabetes cooking recipes will include whole grains and fresh vegetables.
  • Choose diabetes cooking recipes which use low-fat products. If you do use foods which contain fat, that is okay, but try to pick foods which are low in saturated fat and contain no trans fats.
  • Choose diabetes cooking recipes which do not call for large portions, as even the healthiest foods can be bad for you if you eat too much of them.


Diabetes Cooking Recipes to Try


The following are diabetes cooking recipes which adhere to the guidelines provided for you above. They are great to try at any occasion. Enjoy!


Beef Tenderloin & Roasted Vegetables


  • 3 lbs. beef tenderloin roast with the fat trimmed away
  • 1 lb. small red potatoes, cut into 1-inch pieces
  • 1 lb. Brussels sprouts
  • 1 pkg. baby carrots
  • ½ cup chardonnay
  • ½ cup reduced-sodium soy sauce
  • 1 tsp. dry mustard
  • 1 tbsp. Dijon mustard
  • 2 cloves garlic, chopped
  • 1 tbsp. fresh rosemary, chopped



Begin by combining the wine, soy sauce, garlic, rosemary, dry mustard, and Dijon mustard. Place the roast in a large re-sealable and pour the mixture over it. Seal the bag and turn it over twice to coat the meat.  Allow the meat to marinate in the refrigerator for 4 to 12 hours. During this time, turn the bag over several times.

When you are ready to begin cooking, preheat oven to 425 degrees F. Spray a baking pan with a cooking spray. Place the carrots, potatoes, and carrots in a pan. Remove the roast from the marinade, and pour the marinade over the vegetables. Stir to coat well. Cover the pan with foil and roast for 30 minutes.

Next, place the tenderloin on the vegetables and roast in the oven, uncovered for 40 minutes or until cooked thoroughly. Transfer the tenderloin to a cutting board and let stand for 15 minutes. Slice the tenderloin and arrange with the roasted vegetables on a large platter.


Banana Split Cake


  • 6 ½ graham cracker sheets
  • 10 oz. canned, crushed pineapple, drained
  • 4 medium bananas, sliced
  • 3 tbsp. pecans, chopped
  • 2 cups fat-free milk
  • 8 oz. light cream cheese
  • 2 oz. sugar-free, instant pudding mix
  • 8 oz. light whipped topping



Prepare the pudding using the fat-free milk, following the package direction. Add the cream cheese and whip the mixture. Next, cover the bottom of a baking pan with the graham cracker sheets. Spread the pudding mixture on top, followed by the pineapple, and add a layer of sliced bananas. Top with a layer of whipped cream and finally sprinkle on the chopped pecans.