35+ Delicious Holiday Diabetic-Friendly One-Pot Recipes to Try This Season

The holiday season is a time for family, friends, and food. However, for those managing diabetes, navigating festive meals can be a challenge.

High-carb dishes, sugary treats, and heavy entrees often dominate holiday menus, making it difficult to enjoy the celebrations without worrying about blood sugar levels.

The good news is that holiday meals can be both delicious and diabetic-friendly, without compromising on flavor or tradition.

We’ve curated a collection of 35+ holiday diabetic one-pot recipes that are perfect for the season.

These recipes are designed to simplify holiday cooking by using just one pot, making preparation and cleanup a breeze.

Each dish focuses on whole, nutritious ingredients that are low in refined sugars and carbohydrates, offering you the opportunity to indulge in holiday flavors without the guilt.

Whether you’re hosting a holiday feast or looking for a simple meal to enjoy with loved ones, these recipes are sure to satisfy both your taste buds and your health needs.

35+ Delicious Holiday Diabetic-Friendly One-Pot Recipes to Try This Season

The holiday season should be a time to enjoy delicious meals and create lasting memories, not to stress over what you can and cannot eat.

With these 35+ holiday diabetic one-pot recipes, you can enjoy festive meals that are both healthy and satisfying.

By focusing on whole ingredients, balanced nutrition, and simple preparation, these recipes allow you to indulge in all the seasonal flavors while keeping your health in check.

Whether you’re cooking for yourself, your family, or a large gathering, these one-pot wonders will ensure your holiday meals are both joyful and diabetic-friendly.

Festive Turkey and Vegetable Stew

This holiday dish is perfect for diabetics, offering a hearty blend of lean turkey, vibrant vegetables, and warming spices. This one-pot recipe is designed to bring comfort and flavor while keeping blood sugar levels in check. Its balanced ingredients provide nutrients without compromising on taste, making it a centerpiece for a healthy holiday feast.

Ingredients:

• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups diced zucchini
• 1 cup diced carrots
• 1 cup chopped celery
• 2 cups fresh spinach leaves
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt (optional)
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until browned.
2. Add the diced onion and garlic to the pot. Sauté for 2-3 minutes until fragrant.
3. Stir in the zucchini, carrots, and celery. Cook for 5 minutes, allowing the vegetables to soften slightly.
4. Pour in the chicken broth, then add thyme, paprika, pepper, and salt (if using). Bring the mixture to a gentle boil.
5. Reduce the heat to low and simmer for 20 minutes.
6. Add the spinach and cook for an additional 5 minutes until wilted.
7. Serve hot, garnished with a sprinkle of parsley or a twist of lemon, if desired.

This turkey and vegetable stew is not only satisfying but also a visual delight with its array of colorful ingredients. It’s a guilt-free indulgence for any holiday gathering, keeping your guests healthy and happy.

Holiday Herb-Crusted Salmon with Lentils

Celebrate the season with this nutrient-rich, flavorful salmon and lentil recipe. Packed with protein, fiber, and omega-3 fatty acids, this dish is a fantastic choice for diabetic-friendly holiday dining. Its simplicity ensures that you can focus more on celebrating with loved ones while providing a healthy, elegant meal.

Ingredients:

• 4 salmon fillets (4-5 oz each)
• 1 cup dried green lentils
• 3 cups low-sodium vegetable broth
• 1 cup diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tsp dried basil
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the salmon fillets with salt, pepper, and half the dried herbs.
3. Heat 1 tbsp olive oil in a large oven-safe pot. Sear the salmon fillets for 2 minutes on each side, then remove and set aside.
4. In the same pot, add the onion and garlic. Sauté until fragrant, about 2 minutes.
5. Stir in the lentils, diced tomatoes, and vegetable broth. Season with the remaining herbs.
6. Place the salmon fillets on top of the lentil mixture. Cover the pot and transfer it to the oven.
7. Bake for 25 minutes or until the lentils are tender and the salmon is cooked through.
8. Serve immediately, garnished with fresh parsley or a lemon wedge.

This herb-crusted salmon with lentils makes for a sophisticated yet cozy dish. It’s the perfect balance of flavor and nutrition, bringing holiday cheer to every bite.

Spiced Chickpea and Quinoa Pilaf

Warm, aromatic, and bursting with festive spices, this chickpea and quinoa pilaf is a diabetic-friendly option for a holiday main or side dish. It’s rich in fiber, plant-based protein, and complex carbohydrates, ensuring stable blood sugar levels while delighting taste buds.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced bell peppers (red and green)
• 2 cups low-sodium vegetable broth
• 1/2 cup dried cranberries (unsweetened)
• 1/2 tsp cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Stir in the bell peppers and cook for an additional 3 minutes.
3. Add the quinoa, chickpeas, cranberries, and spices. Mix well to coat the quinoa and chickpeas evenly.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the liquid is absorbed.
6. Fluff the pilaf with a fork before serving.

This spiced chickpea and quinoa pilaf is a delightful medley of textures and flavors, offering a perfect blend of savory and sweet. It’s a wonderful way to share the joy of healthy eating with your loved ones during the holidays.

Winter Vegetable and Lentil Soup

This cozy, nutrient-packed soup is an ideal diabetic-friendly holiday meal. Loaded with hearty vegetables and protein-rich lentils, it’s a warm embrace in a bowl. This dish not only supports blood sugar balance but also delights the palate with its earthy flavors and vibrant colors.

Ingredients:

• 1 cup dried lentils (red or green)
• 2 cups diced butternut squash
• 1 cup chopped kale or spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
2. Add the lentils, butternut squash, diced tomatoes, and spices. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils and squash are tender.
4. Stir in the kale or spinach and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Serve hot, garnished with a drizzle of olive oil or fresh herbs.

This soup is the epitome of comfort food for the holidays, providing warmth and satisfaction while supporting health-conscious dining.

Holiday Roasted Chicken with Root Vegetables

A classic one-pot roasted chicken dish with a holiday twist, this recipe combines lean protein and fiber-rich vegetables to create a balanced and flavorful meal. The herbs and spices add a festive touch, making it a standout for diabetic-friendly celebrations.

Ingredients:

• 1 whole chicken (3-4 lbs), skin removed
• 2 cups baby carrots
• 2 cups diced sweet potatoes
• 1 cup halved Brussels sprouts
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 3 tbsp olive oil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large roasting pan, toss the vegetables with olive oil, rosemary, thyme, smoked paprika, salt, and pepper. Spread them evenly.
3. Place the chicken on top of the vegetables. Rub it with 1 tbsp olive oil and season with additional rosemary and thyme.
4. Roast uncovered for 1.5 hours or until the internal temperature of the chicken reaches 165°F (74°C). Stir the vegetables halfway through cooking.
5. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

This dish is a wholesome, satisfying option that feels indulgent while keeping health at the forefront of the celebration.

Stuffed Bell Peppers with Turkey and Wild Rice

These stuffed bell peppers are a vibrant, healthy addition to your holiday table. Packed with lean ground turkey, wild rice, and vegetables, they offer a diabetes-friendly twist on a traditional comfort dish.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked wild rice
• 1 cup diced zucchini
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 cup shredded low-fat mozzarella (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened. Add the ground turkey and cook until browned.
3. Stir in the zucchini, tomatoes, cooked wild rice, and spices. Cook for 5 minutes to combine flavors.
4. Stuff the bell peppers with the turkey mixture and place them in a baking dish.
5. Cover with foil and bake for 25 minutes. Remove the foil, top with mozzarella (if using), and bake for another 10 minutes.
6. Serve warm with a side salad or steamed greens.

This colorful and delicious dish is as visually stunning as it is nourishing, making it a favorite at holiday gatherings.

Festive Cauliflower and Mushroom Casserole

This creamy, savory casserole is a diabetic-friendly take on traditional comfort food. The combination of cauliflower, mushrooms, and herbs creates a rich, satisfying dish that’s perfect for sharing during the holidays.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 cups sliced mushrooms
• 1 cup unsweetened almond milk
• 1/2 cup shredded low-fat cheddar cheese (optional)
• 2 tbsp whole wheat flour
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10 minutes. Set aside.
3. Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until softened, about 5 minutes.
4. In a small bowl, whisk together the almond milk, whole wheat flour, garlic powder, thyme, salt, and pepper. Pour this mixture over the mushrooms and cook until thickened.
5. In a baking dish, layer the steamed cauliflower and pour the mushroom sauce over it. Sprinkle with cheddar cheese if using.
6. Bake for 20 minutes until bubbly and golden on top.

This casserole is a comforting yet health-conscious addition to your holiday menu, offering creamy indulgence without the guilt.

Cranberry-Orange Glazed Chicken Thighs

This sweet and savory chicken dish is infused with a tangy cranberry-orange glaze, making it a delightful and festive choice for diabetic-friendly holiday meals. The glaze is made with fresh ingredients, providing a flavorful contrast to the tender chicken thighs.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• 1 tbsp honey (optional for sweetness)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for 3-4 minutes per side until browned.
3. Transfer the chicken to a baking dish and set aside.
4. In the same skillet, combine the cranberries, orange juice, honey, cinnamon, ginger, and garlic. Bring the mixture to a simmer and cook for 5-7 minutes until the cranberries burst and the sauce thickens.
5. Pour the cranberry-orange glaze over the chicken thighs and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve with the remaining glaze drizzled over the top, and enjoy with steamed vegetables or a side salad.

This dish offers a burst of holiday flavor, perfect for those seeking a healthy yet festive meal during the season.

Baked Cod with Lemon and Herb Quinoa

This light and refreshing meal features flaky cod paired with lemon-infused quinoa, making it a perfect option for a diabetic-friendly holiday feast. The cod is simply seasoned to allow the natural flavors to shine, while the quinoa adds a wholesome, protein-packed base.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 lemon (zested and juiced)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the cod fillets with salt, pepper, lemon zest, and thyme. Place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the fish and bake for 15-20 minutes, until the cod is cooked through and flakes easily with a fork.
4. Meanwhile, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
5. Fluff the quinoa with a fork, then stir in the lemon juice and parsley.
6. Serve the baked cod on a bed of lemon herb quinoa.

This meal is not only refreshing but also nutrient-dense, providing a perfect balance of protein, healthy fats, and fiber, making it a great addition to your holiday table.

Vegetable-Stuffed Acorn Squash

This vibrant, nutrient-packed dish is perfect for a diabetic-friendly holiday. The sweet, tender acorn squash is filled with a savory mixture of vegetables, quinoa, and spices, making it both filling and satisfying. This one-pot dish is easy to prepare, offering a perfect combination of sweetness and savory flavors.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup cooked quinoa
• 1 cup diced mushrooms
• 1/2 cup diced onions
• 1/2 cup diced red bell pepper
• 1/2 cup chopped spinach or kale
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves cut-side down on a baking sheet. Roast for 30-35 minutes until the flesh is tender.
3. While the squash is roasting, heat olive oil in a pan over medium heat. Sauté the onions, mushrooms, and bell pepper for about 5 minutes until softened.
4. Stir in the spinach or kale and cook for another 2 minutes until wilted.
5. Add the cooked quinoa, cumin, cinnamon, nutmeg, salt, and pepper. Stir to combine and heat through.
6. Once the squash is done, flip the halves and stuff them with the quinoa-vegetable mixture.
7. Return the stuffed squash to the oven for an additional 10-15 minutes to heat everything through.
8. Serve warm, garnished with fresh herbs if desired.

This dish combines the sweetness of acorn squash with savory, spiced vegetables and quinoa, making it a perfect option for a diabetic-friendly, holiday main course.

Spaghetti Squash with Turkey Bolognese

This low-carb, healthy twist on a classic pasta dish features spaghetti squash as the base, topped with a hearty turkey bolognese sauce. Packed with protein, fiber, and vitamins, it’s a satisfying and diabetic-friendly meal that offers a rich, comforting taste without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 can (15 oz) crushed tomatoes (low-sodium)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with a little olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes until tender.
3. While the squash roasts, heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
4. Add the ground turkey to the pan and cook until browned, breaking it apart with a spoon.
5. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken and flavors to meld.
6. Once the squash is cooked, use a fork to scrape out the strands of “noodles.”
7. Serve the turkey bolognese sauce over the spaghetti squash, garnished with fresh parsley or basil if desired.

This dish is a perfect low-carb alternative to traditional pasta, offering all the flavor and heartiness of a classic bolognese with none of the blood sugar spikes.

Cabbage and Sweet Potato Stew

This warming, hearty stew is perfect for a diabetic-friendly holiday meal. Packed with fiber from cabbage and sweet potatoes, this dish is not only delicious but also helps in stabilizing blood sugar levels. It’s a perfect comfort food that brings out the flavors of winter while being wholesome and filling.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1/2 head of cabbage, shredded
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the cubed sweet potatoes, cabbage, cumin, paprika, turmeric, salt, and pepper. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth and diced tomatoes, and bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, until the sweet potatoes are tender and the flavors are melded.
5. Serve hot, garnished with fresh parsley for a burst of color.

This cabbage and sweet potato stew offers a satisfying, nutritious meal that can easily become a go-to dish for your holiday table, providing both comfort and health benefits.

Lemon Garlic Shrimp with Zucchini Noodles

For a lighter yet flavorful holiday dish, this lemon garlic shrimp paired with zucchini noodles is the perfect choice. The shrimp adds protein, while the zucchini noodles provide a low-carb alternative to traditional pasta. Fresh lemon and garlic infuse this dish with festive flavor without the guilt.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
2. Remove the shrimp from the skillet and set aside. In the same skillet, add the garlic and cook for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet and cook for 3-4 minutes, tossing occasionally until slightly tender.
4. Return the shrimp to the skillet, add the lemon zest, lemon juice, oregano, red pepper flakes (if using), salt, and pepper. Toss to combine.
5. Serve immediately, garnished with fresh parsley.

This dish is light, refreshing, and perfect for those looking for a festive yet healthy holiday meal that’s low in carbs but high in flavor.

Chicken and Brussels Sprouts Skillet

This one-pot chicken and Brussels sprouts skillet is a perfect diabetic-friendly meal for the holidays. The crispy chicken and caramelized Brussels sprouts are combined with flavorful garlic and herbs to create a comforting yet healthy dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups Brussels sprouts, trimmed and halved
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup low-sodium chicken broth

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, thyme, and paprika.
2. Place the chicken in the skillet and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the Brussels sprouts and onions. Cook for 5-7 minutes, stirring occasionally, until the Brussels sprouts are browned and softened.
4. Add the garlic and cook for 1 more minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Return the chicken to the skillet, nestling it into the Brussels sprouts. Cover and cook for another 5-7 minutes to let the flavors meld.
7. Serve the chicken alongside the Brussels sprouts mixture, and enjoy!

This one-pan meal is a perfect blend of protein and vegetables, providing both flavor and nutrition for a holiday dinner without excess carbs.

Baked Eggplant Parmesan

For a diabetic-friendly version of a beloved Italian classic, this baked eggplant Parmesan uses less oil and a healthy blend of ingredients. The eggplant is crispy on the outside and tender on the inside, topped with a rich tomato sauce and melted mozzarella. This dish brings the comfort of the holidays without the heavy carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond meal or whole wheat breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 cup marinara sauce (low-sodium)
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine the almond meal (or breadcrumbs), Parmesan, oregano, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the mixture, coating it evenly, and place the slices on a baking sheet lined with parchment paper. Drizzle the eggplant slices with olive oil.
4. Bake for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.
5. Spoon a little marinara sauce onto each slice and top with mozzarella cheese. Return to the oven and bake for another 10 minutes until the cheese is melted and bubbly.
6. Serve warm, garnished with fresh basil if desired.

This baked eggplant Parmesan is a lighter, healthier version of the classic, offering all the flavor without the blood sugar spikes. It’s a great vegetarian option that feels indulgent yet balanced.

Note: More recipes​ are coming soon!