Diabetic Living Magazine is one of the most popular magazines for people with diabetes on the market. Diabetic Living recipes is one of the main reasons why so many different people subscribe. You can also subscribe to the website, DiabeticLivingOnline.com, and find some of the best recipes on the web. On the website Diabetic Living recipes can be searched by name, type of food, and by their carbohydrate level. The site also offers information which is pertinent to diabetic health. This article will provide some great Diabetic Living recipes you can start off with.


Italian Dinner Recipe


Chicken and Sweet Pepper Linguine Alfredo


  • 1 9 ounce package refrigerated whole wheat linguine
  • 1 medium red sweet pepper, seeded and cut into thin strips
  • 2 medium zucchini and/or yellow summer squash, halved lengthwise and sliced (about 2-1/2 cups)
  • 8 ounces packaged chicken stir-fry strips*
  • 1 10 ounce container refrigerated light Alfredo pasta sauce
  • 1/3 cup finely shredded Parmesan, Romano, or Asiago cheese (optional)
  • 2 teaspoons snipped fresh thyme
  • 1/8 teaspoon freshly ground black pepper



1. Using kitchen scissors, cut linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.

2. Meanwhile, coat a large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add sweet pepper; cook and stir for 2 minutes. Add squash; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from skillet.

3. Add chicken to skillet. Cook and stir for 2 to 3 minutes or until no longer pink. Return vegetables to skillet. Stir in pasta sauce; heat through.

4. Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss gently to coat. Sprinkle with black pepper.


  • *Test Kitchen Tip: If you prefer, cut skinless, boneless chicken breast halves into thin strips.


Low-Carb Dessert


Coffee-Chocolate Marble Cake


  • 2 1/2 cups sifted cake flour or 2-1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk or sour fat-free milk*
  • 1 1/4 cups granulated sugar or sugar substitute blend** equivalent to 1-1/4 cups sugar
  • 1/2 cup canola oil or cooking oil
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso coffee powder or instant coffee crystals
  • 1 Coffee Drizzle (below)
  • 2 teaspoons powdered sugar and/or unsweetened cocoa powder



1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the flour. In a large bowl, combine the remaining 2 cups cake flour or 1-3/4 cups all-purpose flour, the baking powder, baking soda, and salt.

2. In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined. In a medium bowl, combine cocoa powder and espresso powder. Add half of the buttermilk mixture (about 1-3/4 cups), stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining buttermilk mixture, whisking just until combined.

3. Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.

4. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places, poking all the way through to bottom of cake. Slowly pour Coffee Drizzle evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder. Makes 16 slices.


  • *Test Kitchen Tip: To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.


  • **Sugar Substitutes: Choose from Equal® Sugar Lite or Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1-1/4 cups and 1 tablespoon sugar.PER SERVING WITH SUBSTITUTE: same as above, except 177 cal., 24 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5