Diabetic-Friendly Weekend Dinner Recipes


Lemon Parmesan Skillet Pasta With Chicken and Spinach


  • 8 oz. gluten-free or whole wheat pasta, any variety
  • 2 tablespoons olive oil, extra virgin
  • 1 pound bite-sized boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 minced garlic cloves
  • Dry white wine, ½ cup
  • One lemon, juiced and zested
  • 10 cups of spinach, fresh, chopped
  • Parmesan cheese, 4 tablespoons, divided

Preparation/Cook time: 25 minutes

Servings: 4


  • Boil the pasta.

Although penne pasta is the primary choice for this dish, any variety can be used based on personal preference. Follow the directions on the product box, adding a splash of olive oil and salt to the water to enhance flavor and prevent the pasta from sticking. Opting for whole-wheat pasta provides an excellent source of fiber while retaining the dish's wonderful flavor, although gluten-free varieties can be substituted. Finally, taste the pasta near the end of its cooking time to ensure its al-dente.

  • Sear the chicken in a skillet.

The chicken can be cooked at the same time as the pasta. A skillet with adequate depth or a deep pot to contain all the ingredients would be best for this recipe. Chicken breasts are primarily used in this dish, but chicken thighs can be substituted for a heartier meat flavor. It's best to cut the chicken proportionally the same size to ensure even cooking.

  • Create the sauce.

After the chicken is well-browned, combine the sauce ingredients and bring them to a simmer, which helps incorporate the flavors, brings the pasta back to temperature, and allows the spinach to wilt just before serving. Garlic adds a piquant, aromatic base flavor, while the wine, lemon juice, and zest infuse a vibrant, fresh flavor into the dish. Immediately serve the pasta with a sprinkle of parmesan cheese for optimal taste and freshness.

Creamy Wild Rice & Turkey Soup


  • 1 tablespoon olive oil, extra virgin
  • 4 ounces (approximately 2 cups) of mushrooms, sliced
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • ¼ cup shallots, chopped
  • All-purpose flour, ¼ cup
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Low-sodium chicken broth, 4 cups
  • Quick-cook/instant wild rice, 1 cup
  • 12 ounces (approximately 3 cups) of cooked chicken or turkey, shredded
  • ½ cup light sour cream
  • Freshly chopped parsley, 2 tablespoons

Preparation/Cook Time: 35 minutes

Servings: 4


  • Saute the veggies.

After heating the olive oil on medium heat in a large saucepan, combine the celery, mushrooms, shallots, and carrots. Stir frequently until tender, for about 5 minutes. Combine the flour, salt, and pepper and cook for another two minutes while stirring frequently.

  • Cook and stir in the remaining ingredients.

Bring the chicken broth to a boil, and scuff any residual brown bits from the bottom of the saucepan. Incorporate the rice and cook at reduced heat on a gentle simmer for approximately 5-7 minutes until softened. Add the chicken/turkey, parsley, and sour cream, stirring until thoroughly heated and mixed, about 2 minutes.