Living with diabetes can be challenging, especially when it comes to maintaining a balanced and healthy diet. However, with the right recipes and meal planning, women with diabetes can enjoy delicious meals while managing their blood sugar levels.

Here are some tasty and nutritious recipes specifically tailored for women with diabetes:.

1. Spinach and Feta Stuffed Chicken Breast

Ingredients:.

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup reduced-fat feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:.

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add chopped spinach and cook until wilted. Remove from heat and let cool.
4. Make a horizontal slit in each chicken breast to create a pocket for the filling.
5. Stuff each chicken breast with the spinach and feta mixture. Secure with toothpicks if needed.
6. Season the chicken breasts with salt and pepper.
7. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes or until cooked through.
8. Remove toothpicks if used and serve hot.

2. Quinoa and Vegetable Stir-Fry

Ingredients:.

• 1 cup cooked quinoa
• 1 small carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup snow peas
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions, chopped

Instructions:.

1. In a large skillet or wok, heat sesame oil over medium heat.
2. Add minced garlic and stir for a minute until fragrant.
3. Add julienned carrot, bell pepper, broccoli florets, and snow peas. Stir-fry for about 5 minutes until vegetables are slightly tender.
4. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, and red pepper flakes if desired.
5. Add the cooked quinoa to the skillet and pour the sauce over it. Stir-fry for an additional 2-3 minutes.
6. Remove from heat and garnish with chopped green onions.

3. Salmon with Balsamic Glaze

Ingredients:.

• 4 salmon fillets
• 3 tablespoons balsamic vinegar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:.

1. In a small bowl, whisk together balsamic vinegar, low-sodium soy sauce, honey, minced garlic, dried basil, and black pepper.
2. Place salmon fillets in a shallow dish and pour the balsamic glaze over them. Let marinate for 15-20 minutes.
3. In a non-stick skillet, heat olive oil over medium heat.
4. Remove salmon fillets from the marinade and cook for about 4-5 minutes per side until cooked through.
5. Drizzle the remaining marinade over the cooked salmon and serve.

4. Greek Salad

Ingredients:.

• 2 cups mixed salad greens
• 1 medium cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:.

1. In a large salad bowl, combine mixed salad greens, diced cucumber, thinly sliced red onion, halved cherry tomatoes, Kalamata olives, and crumbled feta cheese.
2. In a small bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad chill in the refrigerator for about 10 minutes before serving.

5. Egg and Vegetable Omelette

Ingredients:.

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• 3 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 1/4 cup diced mushrooms
• 1/4 cup diced tomatoes
• 1/4 cup shredded low-fat cheddar cheese
• 1/2 teaspoon olive oil
• Salt and pepper to taste

Instructions:.

1. In a small bowl, beat the eggs with salt and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add diced bell peppers, onion, mushrooms, and tomatoes to the skillet. Sauté until vegetables are tender.
4. Pour beaten eggs over the sautéed vegetables and cook until set.
5. Sprinkle shredded low-fat cheddar cheese on one half of the omelette and fold the other half over the cheese.
6. Cook for another minute to melt the cheese.
7. Slide the omelette onto a plate, cut into wedges, and serve hot.

6. Berry Yogurt Parfait

Ingredients:.

• 1 cup plain Greek yogurt
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons chopped nuts (almonds, walnuts, or pistachios)
• 1 tablespoon honey (optional)

Instructions:.

1. In a glass or bowl, layer the plain Greek yogurt, mixed berries, and chopped nuts.
2. Drizzle with honey if desired.
3. Repeat the layers until all the ingredients are used.
4. Serve immediately and enjoy this refreshing and nutritious parfait.

7. Lentil and Vegetable Soup

Ingredients:.

• 1 cup dried lentils, rinsed
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:.

1. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté until vegetables are tender.
2. Add rinsed lentils, cumin, paprika, black pepper, and bay leaf to the pot. Stir to combine.
3. Pour in low-sodium vegetable broth and bring to a boil.
4. Reduce heat to low, cover the pot, and let simmer for about 30-40 minutes or until lentils are cooked and flavors are well blended.
5. Remove the bay leaf and garnish the soup with fresh parsley before serving.

8. Baked Sweet Potato Fries

Ingredients:.

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions:.

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Peel the sweet potatoes and cut them into even-sized fries.
3. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, and black pepper.
4. Spread the seasoned sweet potato fries in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping them halfway through, until the fries are crispy and golden brown.
6. Remove from the oven and let cool slightly before serving.

9. Mediterranean Grilled Chicken Salad

Ingredients:.

• 2 cups mixed salad greens
• 4 ounces grilled chicken breast, sliced
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives
• 2 tablespoons crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:.

1. In a large salad bowl, combine mixed salad greens, sliced grilled chicken breast, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
2. In a small bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently until well coated.
4. Enjoy this refreshing and protein-packed Mediterranean grilled chicken salad.

10. Chocolate Avocado Mousse

Ingredients:.

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup or honey
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:.