Good Diabetic Recipes 

Diabetic recipes can be just as tasty as non-diabetic meals. I am certainly not a health professional, but I have observed the results that different types of foods have on diabetics. Many in my family have problems with their sugar levels. I have seen it stabilize by cutting the refined sugar and adding fiber.

Once I was called home because my sister was in very bad health in the hospital. She is a diabetic and her sugar was way out of control. When I walked in she was not even recognizable due to the swelling. A day after I arrived, I walked into her room at lunch time. She was being fed pasta and cheesecake. I was horrified! I questioned the nurse and she explained this was from the selection of diabetic recipes. Still horrified, I questioned the doctor when he walked through the door. He asked if I was going to stay with her when she went home and if I would cook for her. After my “yes” reply, he decided to release her for me to take home.

After arriving back at my sister’s house, we got her settled in. With her approval, I cleaned out her cabinets in the kitchen making room to buy all healthy foods. I went to the grocery store to purchase new high fiber foods. Nothing with added sugar! This was a job but finally I headed back to the house.

The bottom line of telling this story is that the very next morning my sister had to go off some of the insulin. It immediately kept going down to the point that we feared her sugar dropping too low. All this was under the doctor’s supervision and I think he was even surprised. My point of telling this is to impress the importance of cooking good diabetic recipes when you have this type of health condition.

I have found that by avoiding the white flour products, diabetes becomes more manageable. Substitute whole grains for products such as noodles, spaghetti and macaroni. The whole grain pasta and spaghetti are very common today in the supermarkets, and are affordable.

Beans and whole grain rice are two of my favorite ingredients to add to dishes to increase the fiber. Soak a couple pounds of beans overnight. Cook them until tender. Then divide up into convenient servings. I prefer the one cup size. Store the packages in the freezer and use them as you need to. I do whole grain rice the same way. Cook a large quantity and divide into small packages. Again, I prefer the one cup size.


Diabetic recipes like this oven fried chicken recipe replaces the traditional refined white flour with a seasoned wheat germ and potato flakes for the breading. Not only is it higher in fiber but the flavor is delicious. Serve this with whole grain pasta and a salad and you have a healthy meal.

  • 1 Whole chicken cut into pieces
  • ¼ Cup wheat germ
  • ¼ Cup mashed potato flakes
  • ¼ Cup buttermilk
  • ½ Teaspoon paprika
  • ½ Teaspoon salt
  • ½ Teaspoon garlic salt
  • Dash pepper

Preheat oven to 350 degrees. Lightly oil a baking dish or pan.

Sprinkle chicken with salt and pepper and let set in the refrigerator for 1 hour. Combine the wheat germ, potato flakes, garlic and paprika in a plastic bag.

Dip chicken pieces in the buttermilk and shake in the plastic bag with the dry ingredients. Arrange the chicken in the baking dish and bake for about 1 hour or until tender.

Serve with whole grain buttered noodles and a salad.


When cooking diabetic recipes of various meats, serve them over or with a side of whole grain rice or whole grain noodles for a delicious meal. This beef and rice recipe is very good with rice. I also add extra green peppers because I love the flavor.

  • 1 Pound beef stew
  • 1 Large green bell pepper, chopped 1 inch pieces
  • 1 Large onion, chopped 1 inch pieces
  • 3 Cloves fresh minced garlic
  • ½ Pound fresh mushrooms, halved
  • 1 Large fresh tomato, chopped
  • 1 Tablespoon fresh basil, chopped
  • Salt & pepper to taste

Cook beef stew until tender and then add the green pepper, onion, garlic, mushrooms, basil, salt and pepper. Stir all ingredients together and cook for another 30 minutes. Stir in the chopped tomato and serve over whole grain rice.


It is especially important to use good diabetic recipes when preparing desserts. I try to eliminate ALL SUGAR in the recipes. This sugar free pumpkin pie recipe was the favorite of my brother in laws. He had to have it every year for Thanksgiving so he could eat his when everyone else had pumpkin pie.

  • 1 (9 inch) Unbaked pastry shell
  • 2/3 Cup instant nonfat dry milk
  • 1 ¼ Cups water
  • 3 Eggs, beaten
  • 1 Can (15 ounces) pumpkin
  • Artificial sweetener equaling ¾ cup sugar
  • 1 ¼ Teaspoon cinnamon
  • Pinch salt
  • ½ Teaspoon nutmeg
  • 1/8 Teaspoon cloves

Preheat oven to 400 degrees.

Combine water and dry milk in a mixing bowl. Add remaining ingredients and beat well. Pour into a pastry shell. Bake for 50 to 60 minutes, until a knife edge inserted comes out clean. Cool before cutting.


  • 4 Mashed bananas
  • 1Tablespoon granulated artificial sweetener
  • 2 Eggs
  • 1 Cup sifted whole wheat flour
  • ¾ Cup sifted cake flour
  • 3 Teaspoons baking powder
  • ¼ Teaspoon salt
  • ½ Cup chopped nuts

Preheat oven to 350 degrees. Grease and lightly flour 9x5x3 inch loaf pan.

Sprinkle sweetener over bananas and stir until dissolved. Add eggs and blend well with bananas. Add the dry ingredients and nuts to the banana mixture and blend well. Pour into prepared pan and bake for 25 minutes. Lower the heat to 300 degrees and bake another 35 minutes or until done.

APPLESAUCE CUPCAKES sugar free or diabetic recipe

  • ½ Cup butter
  • 1 Egg
  • 2 Teaspoons Sweet & Low
  • 1 ¾ Cup flour (mix with a whole grain)
  • 1 Teaspoon baking soda
  • ¼ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ½ Teaspoon nutmeg
  • ¼ Teaspoon cloves
  • ¼ Teaspoon ginger
  • 1 Cup unsweetened applesauce
  • 2 Teaspoons vanilla
  • 1/3 Cup raisins
  • 1/3 Cup chopped nuts

Preheat oven to 350 degrees. Line cupcake tin with paper liners.

Add eggs and sweetener to soft butter and beat until fluffy. Sift together all the dry ingredients and add alternately with the applesauce to the butter mixture. Add vanilla, raisins and nuts and blend well. Pour into cupcake tins 2/3 full. Bake for 15 to 20 minutes or until tester comes out clean.