Healthy Recipes Health Conditions Diabetes-Friendly Diabetes-Friendly Dinners 22 5-Star Dinners for Better Blood Sugar By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on September 14, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Close Photo: Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek It’s no secret that we have developed a ton of delicious recipes over the years, and these five-star dinners are some of our best! Not only are they highly rated, these flavorful dishes also align with a diabetes-friendly eating pattern. They’re lower in calories, saturated fat, carbs and sodium, making them great options for supporting healthy blood sugar levels. You’ll want to try our General Tso’s Cauliflower and Creamy Pesto Shrimp with Gnocchi & Peas for a nourishing meal that will satisfy everyone! 01 of 22 Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle Nests of tender spaghetti squash with notes of garlic and herbs are filled with perfectly roasted tomatoes and golden-browned feta. Balsamic glaze adds extra acidity and sweetness to every bite. View Recipe 02 of 22 General Tso’s Cauliflower Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek This plant-based version of General Tso’s chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame. Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce. View Recipe 03 of 22 Creamy Pesto Shrimp with Gnocchi & Peas Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall This speedy dinner recipe combines shrimp with pillowy gnocchi, pesto and peas in a creamy sauce. Feel free to substitute the peas with other veggies such as broccoli or asparagus. For a bit of heat, sprinkle in some crushed red pepper, or garnish with grated Parmesan cheese to enhance the savory flavor. View Recipe 04 of 22 Roasted Sweet Potato & Beet Sandwiches Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco These hearty sandwiches are piled high with veggies—including earthy roasted beets and sweet potatoes, lemony arugula and quick-pickled onions—for a satisfying lunch or dinner. View Recipe 05 of 22 Melting Cherry Tomato & Mozzarella Pasta Ali Redmond This simple yet delicious pasta dish combines cherry tomatoes with mozzarella, highlighting their natural sweetness and mozzarella’s creamy, gooey texture. Mozzarella pearls are the perfect size for mixing into the finished dish. If you can’t find them, chopped fresh mozzarella will work well too. View Recipe 06 of 22 Chickpeas alla Vodka Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser This Chickpeas alla Vodka is the ultra-quick, fiber-packed dinner you’ve been waiting for! Chickpeas are swimming in a creamy vodka sauce that gets enhancements from sautéed garlic, onion and vibrant green baby kale. Crispy, toasted whole-wheat bread is perfect for dipping. View Recipe 07 of 22 Chicken Milanese with Arugula-Cherry Tomato Salad Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco Chicken Milanese, referring to the city of Milan, Italy, where the dish is believed to have originated, features breaded and pan-fried chicken cutlets usually served with a side salad and a generous squeeze of lemon. Here we stick (mostly) to tradition, but we skip the pan-frying in favor of cooking the chicken in the oven. View Recipe 08 of 22 Shrimp Lettuce Wraps Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines Enjoy these shrimp lettuce wraps filled with crisp veggies and juicy shrimp sautéed with garlic and soy sauce. This light and flavorful dish is perfect for a weeknight meal or weekend gathering. Sambal oelek, a spicy chile paste known for its vibrant red color and intense heat, adds an extra kick. View Recipe 09 of 22 Sheet-Pan Salmon with Crispy Quinoa Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Enjoy a complete protein-rich dinner cooked on just two baking sheets for easy cleanup with this salmon, roasted tomato and quinoa recipe. View Recipe 10 of 22 Agrodolce Zucchini & Chicken Pasta Ali Redmond Replacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener. View Recipe 11 of 22 Ash-eh Reshteh (Persian Bean & Pasta Soup) Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco Ash-eh reshteh is a hearty bean and noodle soup that’s packed with fresh herbs. The vegetarian soup is often made for Nowruz, the Persian New Year, but it’s delicious any time. View Recipe 12 of 22 Sheet-Pan Poblano-&-Corn Chicken Fajitas Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze! View Recipe 13 of 22 Mustard-Dill Grilled Salmon & Vegetables Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek In this easy grilled salmon recipe, the salmon is cooked on a cedar plank, one of the most foolproof ways of grilling. We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead. View Recipe 14 of 22 Chicken & Broccoli Stir-Fry Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle This juicy chicken and broccoli stir-fry features tender-crisp broccoli coated in a velvety sauce flavored with hoisin—a flavorful sauce made from fermented soybean paste that strikes the perfect balance between sweet and tangy. Try this easy stir-fry with chicken tenders, boneless, skinless chicken thighs, or even pork tenderloin for a different twist. View Recipe 15 of 22 Pistachio-Crusted Halibut Ali Redmond A layer of pistachios combined with panko breadcrumbs on top of the halibut fillets provides a delicious crunch and a pop of vitamin B6, a nutrient important for blood sugar regulation. We like the firm texture and mild flavor of halibut, but cod, haddock or tilapia can be used in its place. View Recipe 16 of 22 Slow-Cooker Kale & Sausage Stew Ali Redmond Turkey sausage gets transformed in this rich stew made with hearty winter vegetables like carrots, kale and potatoes. Perfect for meal prep or family dinners, this stew comes together easily in the slow cooker. View Recipe 17 of 22 Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Imagine this simple recipe as the casserole version of classic chicken noodle soup! The key to enhancing the flavor is using high-quality broth or homemade chicken stock. Don’t overlook the step of slightly undercooking the noodles—it guarantees they maintain the perfect texture after baking. While we enjoy the fresh, grassy notes of dill, feel free to use parsley or chives as equally delicious alternatives. View Recipe 18 of 22 Aromatic Chicken & Rice Soup with Fried Garlic Oil This chicken and rice soup is a bit time-intensive, but the flavor is worth the effort. Turning some of the cooked rice into a paste is a genius trick that gives the soup a creamy congee-like texture. If you have leftover lemongrass and makrut lime leaves, consider packaging them up in sealable containers along with ginger, and you’ll have pre-portioned aromatics for the stock at your fingertips. View Recipe 19 of 22 Lemony Lentil & Cauliflower Cup Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster This bright lemony soup gets its boost of fiber and earthy, nutty flavor from ingredients like lentils and bulgur. Bulgur adds heartiness and a nice chewy texture, but you can swap it out for another cooked grain like brown rice or quinoa. View Recipe 20 of 22 Extra-Crispy Eggplant Parmesan Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster This eggplant Parmesan is creamy in the center with a crispy panko crust on the outside. To know when your eggplant is cooked to perfection, poke it with the tip of a paring knife. The knife tip should slide through with little resistance. If it feels a little too tough in some spots, it needs a few more minutes in the oven. You can rotate the baking sheet front to back for even browning. View Recipe 21 of 22 Caprese Casserole Sara Haas This healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don't skip the balsamic vinegar at the end—it's a bright finishing touch. View Recipe 22 of 22 Creamy One-Pot Orecchiette with Sausage & Peas Photographer / Brie Passano, Food Stylist / Annie Probst This easy one-pot pasta recipe earns the title "creamy" thanks to the addition of sour cream and Parmesan, which combine to create a savory cheese sauce that clings to the orecchiette, peas and sausage. View Recipe Medically reviewed by Jessica Ball, M.S., RD Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit