35+ Quick Sunday Diabetic Oven Recipes for a Healthier Meal

Eating healthy doesn’t have to be complicated, especially when you can take advantage of your oven to create flavorful, diabetic-friendly meals.

Sundays are the perfect time to slow down, enjoy family, and prepare a wholesome meal that fits your dietary needs.

Whether you’re managing blood sugar levels or just looking to eat a more balanced, nutrient-dense meal, oven-baked dishes are a great way to cook up a delicious feast without a lot of fuss.

This collection of 35+ Sunday diabetic oven recipes offers a variety of tasty and easy options, from savory meats and vegetables to wholesome grains and low-carb alternatives.

These recipes are designed to help keep your blood sugar in check while still providing the flavors you love.

With a focus on lean proteins, fresh vegetables, and whole grains, these oven-baked dishes are perfect for making your Sunday meals both healthy and satisfying.

Whether you’re in the mood for a hearty casserole, a light and fresh roast, or a comforting baked dish, there’s something here for everyone.

35+ Quick Sunday Diabetic Oven Recipes for a Healthier Meal

Cooking a diabetic-friendly Sunday meal doesn’t have to be a challenge when you have the right recipes.

Oven-baked meals allow you to prepare healthy dishes that are full of flavor and easy to make.

From chicken and fish to vegetables, grains, and even desserts, there’s a recipe to suit every taste and dietary preference.

The 35+ Sunday diabetic oven recipes featured in this blog will ensure that your weekend meals are both nutritious and satisfying, helping you manage your blood sugar levels while enjoying a variety of delicious options.

So, next Sunday, take the stress out of meal prep and bake up something healthy for you and your loved ones.

Baked Lemon Herb Salmon with Asparagus

This baked lemon herb salmon is a flavorful and healthy dish ideal for a diabetic-friendly Sunday meal. Packed with omega-3 fatty acids and paired with nutrient-rich asparagus, it’s a wholesome option that supports heart health while keeping carbohydrates low. The fresh lemon and herbs enhance the natural flavors, creating a delightful dish that’s easy to prepare and perfect for sharing with family.

Ingredients

• For the salmon:
  • 4 salmon fillets (about 6 oz each)
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
• For the asparagus:
  • 1 lb asparagus, trimmed
  • 1 tbsp olive oil
  • Zest of 1 lemon
  • 1 tsp minced garlic
  • Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the salmon fillets on one side of the baking sheet and the asparagus on the other.
3. In a small bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Drizzle this mixture over the salmon fillets, ensuring they are well coated.
4. Toss the asparagus with olive oil, lemon zest, garlic, salt, and pepper. Spread them evenly on the tray.
5. Bake for 15-18 minutes or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender-crisp.
6. Serve immediately, garnished with extra lemon slices if desired.

This baked lemon herb salmon with asparagus is an effortless yet elegant meal that aligns perfectly with diabetic dietary goals. The balance of lean protein, healthy fats, and fiber-rich veggies makes it satisfying and nourishing. Pair it with a small serving of quinoa or enjoy it as is for a wholesome Sunday feast.

Oven-Roasted Stuffed Bell Peppers

Oven-roasted stuffed bell peppers are a comforting and nutrient-packed dish that’s perfect for Sunday gatherings. These peppers are filled with a hearty mixture of lean turkey, cauliflower rice, and fresh vegetables, offering a low-carb alternative to traditional recipes. Seasoned with herbs and spices, this dish provides a delightful blend of flavors while keeping blood sugar levels in check.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1 small onion, diced
• 1 cup diced tomatoes (no added sugar)
• 1 tsp olive oil
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded mozzarella cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.
2. In a skillet over medium heat, cook the ground turkey until browned. Add onion, garlic, and diced tomatoes, and cook for 5 minutes.
3. Stir in the cauliflower rice, paprika, Italian seasoning, salt, and pepper. Cook for an additional 3-4 minutes until the mixture is heated through.
4. Stuff each bell pepper with the turkey mixture, pressing down gently to fill them completely.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle mozzarella cheese on top (if using), and bake for another 10 minutes or until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh parsley if desired.

These oven-roasted stuffed bell peppers are a fantastic way to enjoy a hearty and satisfying meal without compromising on health. The vibrant peppers, combined with the savory filling, create a dish that’s as nutritious as it is delicious. Ideal for a Sunday dinner, it’s sure to become a family favorite.

Herb-Roasted Chicken with Root Vegetables

This herb-roasted chicken with root vegetables is a comforting, all-in-one meal that’s perfect for a diabetic-friendly Sunday dinner. The combination of tender chicken thighs and nutrient-dense vegetables, such as carrots and parsnips, creates a flavorful and satisfying dish. Infused with aromatic herbs and roasted to perfection, it’s a wholesome option that’s easy to prepare.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 3 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 red onion, quartered
• 1 lemon, cut into wedges

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a small bowl, mix olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken thighs.
3. Arrange the chicken thighs on the baking sheet. Surround them with the carrots, parsnips, and red onion. Drizzle the vegetables with a little olive oil and toss to coat.
4. Squeeze lemon wedges over the chicken and vegetables, then place the wedges on the tray for added flavor.
5. Roast for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
6. Serve hot, garnished with fresh herbs if desired.

This herb-roasted chicken with root vegetables is a delightful way to enjoy a balanced and flavorful meal. With its rustic charm and wholesome ingredients, it’s a dish that brings comfort and satisfaction. Perfect for Sunday gatherings, it’s both diabetic-friendly and crowd-pleasing.

Baked Chicken Parmesan with Zucchini Noodles

Baked chicken Parmesan with zucchini noodles is a lighter take on the classic comfort food, ideal for anyone following a diabetic-friendly diet. Instead of using traditional breadcrumbs, the chicken is coated in almond flour, making it a low-carb option. Paired with zucchini noodles for added fiber and nutrients, this dish delivers all the flavors of the beloved classic while keeping it healthy and heart-healthy.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 egg, beaten
• 1 cup marinara sauce (no added sugar)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 large zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine almond flour, garlic powder, basil, and oregano. Dip each chicken breast in the beaten egg, then coat it in the almond flour mixture, pressing gently to adhere.
3. Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and golden brown.
4. While the chicken is baking, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still slightly firm. Remove from heat and set aside.
5. Once the chicken is done, remove it from the oven and spoon a little marinara sauce over each breast. Sprinkle with mozzarella and Parmesan cheese. Return to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
6. Serve the baked chicken Parmesan over a bed of zucchini noodles, garnished with fresh basil.

This baked chicken Parmesan with zucchini noodles is a delicious and guilt-free alternative to the traditional dish. The almond flour provides a crispy coating without the carbs, while the zucchini noodles keep the meal light and nutritious. It’s perfect for a Sunday dinner that satisfies cravings without compromising on health.

Oven-Baked Turkey Meatballs with Cauliflower Mash

Oven-baked turkey meatballs served with creamy cauliflower mash is a flavorful and hearty meal that’s low in carbs, making it a great choice for diabetics. The turkey meatballs are made with lean ground turkey, mixed with herbs and spices for full flavor, while the cauliflower mash offers a creamy, low-carb substitute for traditional mashed potatoes. This meal is both comforting and nutritious, perfect for a Sunday gathering.

Ingredients

• For the turkey meatballs:
  • 1 lb ground turkey
  • 1 egg
  • ½ cup almond flour
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh parsley, chopped
• For the cauliflower mash:
  • 1 medium head of cauliflower, cut into florets
  • 2 tbsp olive oil
  • ½ cup unsweetened almond milk
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, egg, almond flour, oregano, garlic powder, salt, pepper, and parsley. Mix until well combined.
3. Roll the mixture into small meatballs, about 1 ½ inches in diameter, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes or until the meatballs are cooked through and golden brown on the outside.
5. While the meatballs are baking, steam the cauliflower florets until tender, about 10-12 minutes.
6. In a separate pan, heat olive oil over medium heat and sauté the garlic until fragrant.
7. Drain the cauliflower and transfer it to a large bowl. Add the sautéed garlic, almond milk, olive oil, salt, and pepper. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
8. Serve the turkey meatballs on top of the cauliflower mash, garnished with additional parsley if desired.

Oven-baked turkey meatballs with cauliflower mash is a comforting yet healthy option for a Sunday meal. The lean turkey meatballs provide protein while the cauliflower mash is a creamy, low-carb alternative to traditional mashed potatoes. This dish is flavorful, filling, and suitable for anyone seeking a diabetic-friendly meal.

Oven-Baked Cod with Roasted Brussels Sprouts

Oven-baked cod with roasted Brussels sprouts is a simple and nutritious meal that’s perfect for a diabetic-friendly Sunday dinner. The cod is lightly seasoned and baked to perfection, while the Brussels sprouts are roasted until crispy and caramelized, adding a delicious contrast. The combination of lean protein and fiber-rich vegetables ensures a satisfying meal that’s both healthy and flavorful.

Ingredients

• 4 cod fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 lemon, sliced into wedges
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp balsamic vinegar

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cod fillets on one side of the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic, thyme, salt, and pepper. Place lemon wedges around the fillets.
3. Toss the halved Brussels sprouts with the remaining olive oil, salt, pepper, and balsamic vinegar. Spread them on the other side of the baking sheet.
4. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork, and the Brussels sprouts are crispy and golden brown.
5. Serve the baked cod fillets with the roasted Brussels sprouts on the side, garnished with fresh lemon slices.

Oven-baked cod with roasted Brussels sprouts is a delightful and light dish, perfect for anyone looking for a healthy, diabetic-friendly option. The combination of baked fish and roasted vegetables is a winning formula for a low-carb, nutrient-packed meal that is both satisfying and flavorful. It’s the ideal choice for a Sunday meal that leaves you feeling nourished and content.

Baked Salmon with Avocado Salsa

Baked salmon with avocado salsa is a fresh, flavorful, and heart-healthy dish perfect for a Sunday dinner. The salmon is baked with a simple blend of herbs and olive oil, resulting in a tender and juicy fillet. Topped with a vibrant avocado salsa made with fresh ingredients like tomatoes, cilantro, and lime, this dish brings together the richness of salmon with the refreshing taste of avocado. It’s packed with omega-3s and fiber, making it a perfect diabetic-friendly meal.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp red onion, finely chopped

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, paprika, salt, and pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
4. While the salmon is baking, prepare the avocado salsa by combining the diced avocado, tomato, cilantro, lime juice, red onion, salt, and pepper in a small bowl. Mix gently.
5. Once the salmon is done, remove it from the oven and serve each fillet with a generous spoonful of avocado salsa on top.

Baked salmon with avocado salsa is a perfect combination of flavors and textures, offering a nutrient-rich, low-carb meal ideal for a diabetic-friendly Sunday dinner. The omega-3-rich salmon paired with the fiber-filled avocado salsa makes this dish both filling and heart-healthy. It’s a simple yet elegant way to enjoy a delicious and nutritious meal.

Roasted Chicken with Root Vegetables

Roasted chicken with root vegetables is a comforting and satisfying dish that’s perfect for a Sunday family dinner. The chicken is seasoned with herbs and roasted until crispy on the outside and juicy on the inside. The root vegetables—such as carrots, sweet potatoes, and parsnips—are roasted alongside the chicken, creating a complete meal that’s rich in fiber and nutrients. This one-pan meal is not only diabetic-friendly but also full of flavor and easy to prepare.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 large carrots, peeled and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and cut into cubes
• 2 parsnips, peeled and cut into 2-inch pieces
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Rub the chicken thighs with olive oil and season with rosemary, garlic powder, onion powder, salt, and pepper.
3. In a separate bowl, toss the carrots, sweet potatoes, and parsnips with a bit of olive oil and salt and pepper.
4. Arrange the chicken thighs in the center of the baking sheet and scatter the vegetables around the chicken.
5. Roast for 35-45 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The vegetables should be tender and caramelized.
6. Remove from the oven and garnish with fresh parsley before serving.

Roasted chicken with root vegetables is a simple yet hearty meal that offers a balance of protein, healthy fats, and complex carbs. The combination of juicy, roasted chicken with tender vegetables creates a perfect one-pan meal that’s ideal for a diabetic-friendly Sunday dinner. It’s a filling and satisfying option that’s easy to prepare and sure to please the whole family.

Stuffed Bell Peppers with Ground Turkey and Quinoa

Stuffed bell peppers with ground turkey and quinoa are a delicious and nutritious dish that’s packed with protein, fiber, and healthy grains. The ground turkey is seasoned with herbs and combined with quinoa, creating a flavorful filling that’s stuffed into colorful bell peppers. These stuffed peppers are baked until tender, making them a perfect low-carb, diabetic-friendly meal that is both satisfying and healthy.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp paprika
• 1 cup low-sodium tomato sauce
• ½ cup shredded low-fat cheese (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until softened. Add the ground turkey and cook until browned.
3. Stir in the cooked quinoa, oregano, cumin, paprika, salt, and pepper. Add the tomato sauce and cook for 2-3 minutes until well combined.
4. Stuff each bell pepper with the turkey and quinoa mixture, pressing down gently to pack the filling.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
6. If desired, sprinkle the stuffed peppers with cheese and return to the oven for an additional 5 minutes, or until the cheese is melted.
7. Serve warm and enjoy!

Stuffed bell peppers with ground turkey and quinoa are a wholesome, diabetic-friendly meal that’s high in protein and fiber while being low in carbs. The combination of lean turkey, quinoa, and colorful bell peppers makes this dish both flavorful and filling, while also providing essential nutrients. It’s a perfect Sunday dinner that’s easy to prepare, healthy, and satisfying for the whole family.

Baked Zucchini Parmesan

Baked zucchini Parmesan is a low-carb, delicious alternative to the classic eggplant Parmesan. Zucchini slices are coated in a crispy, cheesy breadcrumb mixture and baked until golden and tender. The result is a flavorful, guilt-free dish that offers a satisfying crunch without the extra carbs. This is a great option for a diabetic-friendly Sunday meal that’s full of fiber, vitamins, and minerals from the zucchini.

Ingredients

• 4 medium zucchinis, sliced into ¼-inch rounds
• 1 cup almond flour
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 egg, beaten
• 1 cup marinara sauce (low-sodium)
• ½ cup shredded mozzarella cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
3. Dip each zucchini slice into the beaten egg, then coat it with the almond flour mixture.
4. Arrange the coated zucchini slices in a single layer on the baking sheet.
5. Bake for 15-20 minutes, flipping halfway through, until the zucchini slices are golden and crispy.
6. Remove from the oven and spoon a little marinara sauce over each slice. If using, sprinkle with mozzarella cheese and return to the oven for an additional 5-7 minutes until the cheese is melted.
7. Serve warm, garnished with fresh basil if desired.

Baked zucchini Parmesan is a healthy, low-carb dish that’s perfect for a diabetic-friendly Sunday dinner. The zucchini provides essential vitamins and minerals, while the almond flour coating offers a crunchy texture that’s satisfying without the added carbs of traditional breadcrumbs. This meal is not only diabetic-friendly but also a great way to incorporate more vegetables into your diet.

Baked Eggplant and Chickpea Casserole

Baked eggplant and chickpea casserole is a hearty, nutrient-dense dish that is perfect for a diabetic-friendly Sunday dinner. Layers of roasted eggplant, chickpeas, and tomatoes are baked together with a flavorful blend of herbs and spices, creating a comforting and satisfying meal. This casserole is rich in fiber and plant-based protein, making it a filling and healthy option for those managing their blood sugar levels.

Ingredients

• 2 medium eggplants, sliced into ½-inch rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups canned diced tomatoes (no salt added)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly browned.
3. While the eggplant is roasting, heat a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
4. Stir in the chickpeas, diced tomatoes, oregano, cumin, paprika, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.
5. In a large casserole dish, layer the roasted eggplant slices with the chickpea and tomato mixture. Repeat the layers, finishing with a layer of chickpeas.
6. Cover the casserole with aluminum foil and bake for 20-25 minutes. If desired, sprinkle with crumbled feta cheese and return to the oven for an additional 5 minutes until the cheese is slightly melted.
7. Serve warm, garnished with fresh herbs if desired.

Baked eggplant and chickpea casserole is a filling, diabetic-friendly dish that combines the heartiness of eggplant with the protein and fiber of chickpeas. The rich tomato sauce and spices add depth of flavor, making this casserole a comforting and satisfying meal. It’s a perfect choice for anyone looking for a plant-based, low-carb option for a Sunday dinner that’s both healthy and delicious.

Baked Turkey Meatballs with Roasted Cauliflower

Baked turkey meatballs paired with roasted cauliflower is a healthy and low-carb dinner that’s rich in protein, fiber, and essential nutrients. The turkey meatballs are seasoned with herbs and baked until golden and juicy, while the cauliflower is roasted to perfection, offering a crunchy contrast. This simple and flavorful meal is perfect for a diabetic-friendly Sunday dinner and provides a balanced serving of protein and vegetables.

Ingredients

• 1 lb ground turkey (93% lean)
• 1 egg, beaten
• ¼ cup almond flour
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 head of cauliflower, cut into florets
• 1 tbsp olive oil
• ½ tsp paprika
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the ground turkey, egg, almond flour, basil, garlic powder, salt, and pepper. Mix until well combined.
3. Roll the turkey mixture into small meatballs (about 1½ inches in diameter) and place them on the prepared baking sheet.
4. Toss the cauliflower florets with olive oil, paprika, salt, and pepper, and arrange them on the baking sheet around the meatballs.
5. Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown, and the cauliflower is tender and slightly crispy.
6. Serve the turkey meatballs with roasted cauliflower, garnished with fresh parsley.

Baked turkey meatballs with roasted cauliflower offer a delicious and balanced diabetic-friendly meal that is rich in lean protein and fiber. The turkey meatballs are flavorful and juicy, while the roasted cauliflower provides a satisfying crunch and an extra boost of nutrition. This dish is perfect for a low-carb, heart-healthy Sunday dinner that’s easy to prepare and full of flavor.

Baked Lemon Herb Chicken with Asparagus

Baked lemon herb chicken with asparagus is a simple, light, and healthy meal that’s perfect for a diabetic-friendly Sunday dinner. The chicken is seasoned with a fragrant blend of lemon, garlic, and fresh herbs, then baked until tender and juicy. Paired with roasted asparagus, this dish provides a balanced combination of lean protein and fiber. It’s an ideal option for those looking for a low-carb meal that is both satisfying and easy to prepare.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Rub the chicken breasts with the lemon herb mixture, ensuring they are evenly coated. Place the chicken breasts on one side of the prepared baking sheet.
4. Toss the asparagus with olive oil, salt, and pepper, and arrange it on the other side of the baking sheet.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the asparagus is tender, flipping the chicken halfway through for even cooking.
6. Remove from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.

Baked lemon herb chicken with asparagus is a healthy, flavorful dish that’s low in carbs and packed with essential nutrients. The lemon and herbs elevate the chicken, while the roasted asparagus adds a delicious crunch. This simple yet elegant meal is perfect for a diabetic-friendly Sunday dinner, offering a balance of lean protein and fiber-rich vegetables for a satisfying meal.

Baked Salmon with Avocado Salsa

Baked salmon with avocado salsa is a nutritious and flavorful meal that’s perfect for a diabetic-friendly Sunday dinner. The salmon is baked to perfection with a drizzle of olive oil, lemon, and herbs, providing a heart-healthy dose of omega-3 fatty acids. The creamy avocado salsa, made with fresh tomatoes, red onion, and cilantro, adds a refreshing, tangy topping. This dish is high in protein, healthy fats, and fiber, making it an excellent choice for those managing their blood sugar levels.

Ingredients

• 4 salmon fillets
• 1 tbsp olive oil
• 1 lemon, juiced
• 1 tsp dried dill
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• ¼ red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tsp lime juice

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil, lemon juice, and season with dried dill, salt, and pepper.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon bakes, prepare the avocado salsa by combining the diced avocado, tomato, red onion, cilantro, and lime juice in a small bowl. Gently stir to combine and season with salt to taste.
5. Once the salmon is done, remove from the oven and top with the fresh avocado salsa. Serve warm.

Baked salmon with avocado salsa is a flavorful and heart-healthy dish that’s perfect for a diabetic-friendly Sunday dinner. The salmon provides a great source of omega-3 fatty acids, while the avocado salsa adds a creamy, tangy contrast. This dish is a great option for those looking for a low-carb, nutrient-dense meal that supports healthy blood sugar levels without sacrificing taste.

Baked Stuffed Bell Peppers with Quinoa and Black Beans

Baked stuffed bell peppers with quinoa and black beans offer a hearty, nutritious meal that is both filling and diabetic-friendly. The bell peppers are filled with a savory mixture of quinoa, black beans, tomatoes, and spices, then baked until tender. This dish is high in fiber and plant-based protein, making it an excellent choice for anyone managing diabetes. It’s a vibrant and colorful meal that’s perfect for a Sunday dinner.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes (no salt added)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup shredded cheese (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Stir until well mixed.
3. Stuff each bell pepper with the quinoa and black bean mixture, packing it in tightly. If desired, top each pepper with a little shredded cheese.
4. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the bell peppers are tender.
5. Remove from the oven and garnish with fresh cilantro if desired. Serve warm.

Baked stuffed bell peppers with quinoa and black beans are a satisfying, fiber-rich dish that’s perfect for a diabetic-friendly Sunday meal. The quinoa and black beans provide a great source of plant-based protein and fiber, while the bell peppers add a nutritious and colorful touch. This meal is both filling and balanced, making it an excellent choice for anyone looking for a low-carb, heart-healthy option.

Note: More recipes are coming soon!