7-Day Diabetic Meal Plan
If you have diabetes, meal planning doesn’t have to be a chore. We do the heavy lifting for you with three dishes per day for a week. All you need to do is add sides, drinks and snacks and your plan is done!
My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional egg whites, we can have a dish that is both light and satisfying.—Wendy G. Ball, Battle Creek, Michigan.
I’ve tended a garden for decades, and these colorful “boats” made from cucumbers hold my fresh tomatoes, peas and dill. It’s absolute garden greatness. —Ronna Farley, Rockville, Maryland
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! —Darcy Williams, Omaha, Nebraska
We bought a new waffle iron, and along with it came a recipe. We finally decided to try it, and after a few changes we came up with these delicious waffles. —Sarah Morris, Joplin, Missouri
This recipe is as tasty as the lettuce wraps found in national restaurants, but it’s healthier! — Linda Rowley, Richardson, Texas
This one-dish meal tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
My grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl with this lasagna soup recipe. —Sheryl Olenick, Demarest, New Jersey
I began serving a version of this dish as a side with grilled salmon. I added sausage and rice—or noodles—to make a complete meal-in-one. —Debby Abel, Flat Rock, North Carolina
I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid the mid-morning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania
This is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. —Terri Clouse, Connoquenessing, Pennsylvania
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.—Jennifer Tidwell, Fair Oaks, California.
Arugula brings the zing in this recipe for eight “half” sandwiches. I serve four people because most who taste them want another. — Mary Price, Youngstown, Ohio
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.—Hilary Rigo, Wickenburg, Arizona
These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile. It can be doubled or tripled for a crowd, and the sausage freezes well either cooked or raw. -Angela Buchanan of Longmont, Colorado
Leafy greens, homemade meatballs, pearly couscous and just-right seasonings tossed in the pot and ready to simmer after only 25 minutes of prep makes this our go-to dinner on chilly weeknights. —Jonathan Pace, San Francisco, California
These bright and tangy parfaits start the day on a healthy note, but they’re also sweet enough to double as dessert. —Crystal Schlueter, Babbitt, Minnesota
For these everyday wraps, I combined the traditional Southern appetizer of jam and cream cheese on crackers and the turkey, apple and brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina
A fresh squeeze of lemon juice brightens so many flavors—acid is one of the most important influencers in how a dish tastes. If one acid is good, two is stronger: Add lemon and lime juice when you bake salmon, cooking the supporting cast of vegetables separately until crisp-tender. —Brian Hill, West Hollywood, California