Diabetic Cooking Magazine is one of the best sources for finding the diabetic cooking recipes that you need. The diabetic cooking recipes that are provided can be obtained by subscribing to the magazine or visiting the website, DiabeticCooking.com. Aside from great recipes and meal ideas, the diabetes magazine also provides nutritional information and tips for living with diabetes.


Recipes for Diabetic Cooking


The following are samples of recipes that can be found on DiabeticCooking.com. Be sure to visit the website to find more. Enjoy!


Almond Chicken Cups

Prep and Cook Time: 30 minutes

YIELD: Makes 12 chicken cups


1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cups chopped cooked chicken
2/3 cup sweet-and-sour sauce
1/2 cup chopped almonds
2 tablespoons soy sauce
6 (6- to 7-inch) flour tortillas


  1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
  2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
  3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
  4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.



Serving Size: 1 Almond Chicken Cup
Sodium 308 mg
Protein 9 g
Fiber 1 g
Carbohydrate 15 g
Cholesterol 19 mg
Saturated Fat 1 g
Total Fat 7 g
Calories from Fat 38 %
Calories 157



Fat ½
Meat 1
Starch 1


Broccoli-Fish Roll-Ups

Prep and Cook Time: 30 minutes

YIELD: Makes 4 servings


1 can (10-3/4 ounces) cream of broccoli soup, undiluted
1/2 cup fat-free (skim) milk
2 cups uncooked seasoned stuffing crumbs
4 flounder fillets (about 3 ounces each)
1 box (10 ounces) frozen broccoli spears, thawed



  1. Preheat oven to 375°F. Spray 9X9-inch baking dish with nonstick cooking spray. Combine soup and milk in medium bowl. Reserve 1/2 cup soup mixture.
  2. Combine stuffing crumbs and remaining soup mixture in medium bowl; pat into prepared dish.
  3. Place fish on clean work surface. Arrange 1 broccoli spear crosswise across narrow end of 1 fillet. Starting at narrow end, gently roll up fish. Place over stuffing mixture, seam side down. Repeat with remaining fish and broccoli.
  4. Arrange any remaining broccoli spears over stuffing mixture. Spoon reserved 1/2 cup soup mixture over roll-ups. Sprinkle with paprika.
  5. Bake 20 minutes or until fish flakes easily when tested with fork.



Asparagus spears and cream of asparagus soup can be substituted for broccoli spears and cream of broccoli soup.



Serving Size: 1 roll-up with about 1/2 cup stuffing mixture
Sodium 896 mg
Protein 22 g
Fiber 3 g
Carbohydrate 22 g
Cholesterol 51 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 22 %
Calories 250



Meat 2
Vegetable 1
Starch 1
Fat 1/2