25+ Flavorful Sunday Diabetic Toaster Oven Recipes for Every Taste

Finding delicious and diabetic-friendly meal ideas can be challenging, especially when trying to balance healthy eating with flavor.

Luckily, the toaster oven is here to help! It’s the perfect kitchen tool for quickly preparing low-carb, high-protein, and nutrient-packed meals without the hassle of complicated recipes.

Whether you’re looking for a savory Sunday roast or a light, refreshing salad, these 25+ Sunday diabetic toaster oven recipes will help you stay on track with your health goals while still indulging in mouth-watering dishes.

From crispy baked fish to vegetable-packed casseroles and even sugar-free desserts, the recipes here cater to all tastes and preferences, ensuring that you enjoy a satisfying meal that won’t spike your blood sugar levels.

25+ Flavorful Sunday Diabetic Toaster Oven Recipes for Every Taste

Eating well on a diabetic-friendly diet doesn’t mean sacrificing taste or variety.

With these 25+ Sunday diabetic toaster oven recipes, you’ll have a diverse array of dishes that are not only good for managing blood sugar levels but are also full of flavor.

The toaster oven allows for easy preparation and cooking, making it a great tool for quick and nutritious meals that can be enjoyed by the entire family.

So, whether you’re preparing a cozy Sunday dinner or a weekday lunch, these recipes will ensure you never have to compromise on taste or health.

Herbed Tomato & Feta Breakfast Bake

This Herbed Tomato & Feta Breakfast Bake is a delightful way to kick off your Sunday morning. Packed with protein and rich in vitamins, this dish uses wholesome ingredients that are gentle on blood sugar levels. The tanginess of tomatoes combined with the creaminess of feta creates a satisfying flavor balance, perfect for diabetics looking to enjoy a hearty breakfast without the carb overload.

Ingredients:

• 2 large tomatoes, sliced
• 1/4 cup crumbled feta cheese
• 2 large eggs
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Lightly grease a small baking dish with olive oil.
3. Arrange tomato slices in the dish, slightly overlapping them.
4. Sprinkle with garlic powder, oregano, salt, and pepper.
5. Crack two eggs on top of the tomatoes, keeping the yolks intact.
6. Sprinkle crumbled feta cheese evenly over the dish.
7. Bake in the toaster oven for 15-18 minutes or until the egg whites are set but yolks are slightly runny (adjust for desired doneness).
8. Remove from oven, drizzle with olive oil, and serve warm.

This Herbed Tomato & Feta Breakfast Bake is more than just a meal; it’s a nourishing start to your Sunday. Quick to prepare in a toaster oven and designed with diabetic-friendly ingredients, it’s a great addition to your weekend brunch rotation.

Spicy Cauliflower Pizza Bites

Transform your Sunday lunch with these Spicy Cauliflower Pizza Bites—a low-carb alternative to traditional pizza that’s perfect for diabetics. These bites are loaded with fiber, flavor, and just the right amount of spice, making them a healthy, guilt-free indulgence.

Ingredients:

• 1 cup riced cauliflower (fresh or frozen, steamed)
• 1/4 cup shredded mozzarella cheese
• 1 egg
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 cup marinara sauce (sugar-free)
• Additional mozzarella for topping (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a bowl, mix steamed cauliflower, mozzarella, egg, chili flakes, paprika, and salt.
3. Form small bite-sized patties and place them on a parchment-lined toaster oven tray.
4. Bake for 12-15 minutes or until golden brown and slightly crisp.
5. Top each bite with a dollop of marinara sauce and a sprinkle of mozzarella.
6. Return to the toaster oven and bake for another 5 minutes until the cheese melts.
7. Let cool slightly before serving.

These Spicy Cauliflower Pizza Bites offer a zesty, satisfying snack or light meal that doesn’t compromise on flavor or health. Perfect for your Sunday relaxation time, they are a fantastic diabetic-friendly alternative to traditional high-carb pizza.

Berry Almond Crumble

End your Sunday on a sweet note with this Berry Almond Crumble, a diabetic-friendly dessert that’s bursting with antioxidants and natural sweetness. This easy-to-make dish uses fresh or frozen berries topped with a crunchy almond crumble for a treat that’s both healthy and satisfying.

Ingredients:

• 1 cup mixed berries (blueberries, raspberries, blackberries)
• 1 teaspoon lemon juice
• 1 tablespoon erythritol or stevia
• 1/4 cup almond flour
• 2 tablespoons sliced almonds
• 1 tablespoon unsweetened shredded coconut
• 1 tablespoon melted butter or coconut oil

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a small baking dish, toss the berries with lemon juice and erythritol.
3. In a separate bowl, mix almond flour, sliced almonds, shredded coconut, and melted butter to form a crumbly mixture.
4. Sprinkle the almond mixture evenly over the berries.
5. Bake for 20 minutes or until the topping is golden brown and the berries are bubbling.
6. Allow to cool for 5 minutes before serving.

The Berry Almond Crumble is a comforting, diabetic-friendly dessert that proves you don’t need sugar to enjoy a delightful treat. Quick and easy to make in a toaster oven, it’s the perfect ending to a relaxing Sunday dinner.

Zucchini & Turkey Meatloaf Muffins

For a healthy yet comforting Sunday meal, these Zucchini & Turkey Meatloaf Muffins are the perfect choice. Packed with lean protein, vegetables, and seasoned to perfection, these muffins are a low-carb and diabetes-friendly twist on the classic meatloaf. The zucchini adds moisture while keeping the dish light, making it ideal for a satisfying lunch or dinner without spiking blood sugar.

Ingredients:

• 1 lb lean ground turkey
• 1/2 cup grated zucchini, excess water squeezed out
• 1/4 cup finely chopped onion
• 1 large egg
• 1/4 cup whole wheat breadcrumbs (optional, or use almond flour for a gluten-free option)
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a large bowl, mix the ground turkey, grated zucchini, onion, egg, breadcrumbs, thyme, garlic powder, Worcestershire sauce, salt, and pepper.
3. Divide the mixture evenly into a muffin tin (preferably lined with paper liners or greased).
4. Bake for 20-25 minutes or until the meatloaf muffins are fully cooked (internal temperature should reach 165°F or 74°C).
5. Let cool for a few minutes before serving.

These Zucchini & Turkey Meatloaf Muffins are a delicious and nutritious meal for diabetics, combining lean protein with vegetables in an easy-to-make muffin format. Perfect for meal prep, they are both kid- and adult-friendly and can be enjoyed as a snack or main dish throughout the week.

Eggplant Parmesan Bites

These Eggplant Parmesan Bites are a lighter, diabetic-friendly alternative to traditional fried eggplant parmesan. With a crispy, baked crust and topped with marinara and mozzarella, these bite-sized treats are a perfect way to enjoy classic Italian flavors while maintaining healthy blood sugar levels. They’re also easy to make in your toaster oven, making them a great appetizer or light snack for Sunday.

Ingredients:

• 1 medium eggplant, sliced into 1/4-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 egg, beaten
• 1/2 cup sugar-free marinara sauce
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a shallow bowl, combine almond flour, Parmesan cheese, oregano, and garlic powder.
3. Dip each eggplant slice into the beaten egg, then coat it with the almond flour mixture.
4. Place the coated eggplant slices on a parchment-lined baking sheet and bake for 15 minutes, flipping halfway through.
5. Remove from the toaster oven, spoon a little marinara sauce over each slice, and top with shredded mozzarella.
6. Return to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
7. Serve warm as an appetizer or side dish.

Eggplant Parmesan Bites are a guilt-free indulgence, offering all the flavors of traditional eggplant parmesan without the carbs or fried oil. Easy to make in a toaster oven, they’re an excellent option for anyone watching their blood sugar levels while still enjoying a satisfying, flavorful snack.

Chia & Almond Butter Energy Bars

If you’re looking for a quick and healthy snack to get through your Sunday afternoon, these Chia & Almond Butter Energy Bars are perfect. Packed with healthy fats from almond butter and chia seeds, these bars offer a great energy boost without the added sugars. Made in your toaster oven, they’re ideal for diabetics who need a nutrient-dense, low-carb option to keep hunger at bay.

Ingredients:

• 1 cup almond butter (unsweetened)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup ground flaxseed
• 1/4 cup sugar-free vanilla protein powder
• 1/4 cup unsweetened applesauce
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your toaster oven to 325°F (165°C).
2. In a mixing bowl, combine almond butter, shredded coconut, chia seeds, ground flaxseed, protein powder, applesauce, cinnamon, vanilla extract, and salt. Stir until everything is well combined.
3. Line a baking pan (about 8×8 inches) with parchment paper. Press the mixture evenly into the pan.
4. Bake for 10-12 minutes or until the edges start to turn golden.
5. Allow the bars to cool completely before cutting them into squares.
6. Store in an airtight container in the fridge for up to a week.

These Chia & Almond Butter Energy Bars are a fantastic on-the-go snack that offers a healthy mix of protein, fiber, and good fats. Perfect for diabetics, they provide long-lasting energy without spiking blood sugar levels, and they’re easy to prepare using your toaster oven. Enjoy them any time of day for a satisfying treat!

Lemon Herb Chicken Skewers

These Lemon Herb Chicken Skewers are a perfect Sunday dinner option for diabetics looking for a flavorful and low-carb meal. Marinated in a zesty lemon and herb blend, the chicken is tender and juicy, offering a fresh and satisfying dish. Using the toaster oven makes this recipe simple and quick, without sacrificing any of the flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes if using)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a bowl, combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
3. Add the chicken cubes to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes (or up to 1 hour).
4. Thread the marinated chicken onto the skewers.
5. Place the skewers on a baking sheet and bake for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve hot with a side of roasted vegetables or a simple salad.

These Lemon Herb Chicken Skewers are a fresh and healthy meal that’s easy to prepare in a toaster oven. With their zesty, flavorful marinade, they make for a delicious dinner that’s light on carbs and perfect for anyone following a diabetic-friendly diet. They’re quick to cook and can be paired with a variety of sides for a well-rounded meal.

Avocado & Egg Breakfast Cups

For a nutritious and filling breakfast, these Avocado & Egg Breakfast Cups are a fantastic choice. The creamy avocado and protein-packed egg combine to create a satisfying and low-carb meal that keeps blood sugar levels steady. Made in the toaster oven, they’re easy to prepare and perfect for a busy Sunday morning.

Ingredients:

• 2 ripe avocados
• 4 small eggs
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional)
• Fresh herbs for garnish (parsley or chives)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit. Use a spoon to scoop out a little extra flesh from each half to create a small well.
3. Place the avocado halves in a small baking dish, ensuring they are stable.
4. Crack an egg into each avocado half. Sprinkle with salt, pepper, and smoked paprika.
5. Bake in the toaster oven for 12-15 minutes, or until the egg whites are set but the yolks are still soft (or bake longer for firmer yolks).
6. Garnish with fresh herbs and serve immediately.

These Avocado & Egg Breakfast Cups offer a satisfying start to your day with healthy fats, protein, and fiber. Quick to make in your toaster oven, they’re perfect for anyone following a diabetic-friendly diet. The combination of creamy avocado and protein-packed eggs makes them an excellent choice for a low-carb breakfast.

Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers with Quinoa and Black Beans are a hearty, nutrient-packed meal that’s perfect for a Sunday lunch or dinner. The quinoa provides a complete protein source, while the black beans add fiber, making this dish filling and diabetic-friendly. Baked in the toaster oven, these stuffed peppers are easy to prepare and full of flavor.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a bowl, combine the cooked quinoa, black beans, diced tomatoes, red onion, cumin, chili powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture, pressing it down gently to pack it in.
4. Place the stuffed peppers in a baking dish.
5. If using cheese, sprinkle it over the tops of the stuffed peppers.
6. Cover the dish with aluminum foil and bake for 20-25 minutes.
7. Remove the foil and bake for another 5 minutes, or until the peppers are tender and the cheese (if used) is melted.
8. Serve hot with a side of leafy greens or a simple salad.

These Stuffed Bell Peppers with Quinoa and Black Beans are a wholesome and filling meal that’s both delicious and diabetic-friendly. The quinoa and black beans provide a good balance of protein and fiber, keeping blood sugar levels steady. Made easily in a toaster oven, these stuffed peppers make a perfect Sunday dish that’s both comforting and nutritious.

Baked Salmon with Garlic and Dijon

This Baked Salmon with Garlic and Dijon recipe is a quick and healthy meal, packed with heart-healthy omega-3 fatty acids and low in carbs. The combination of garlic, Dijon mustard, and a touch of lemon creates a zesty flavor that complements the richness of the salmon perfectly. Prepared in the toaster oven, this dish is easy to make for a satisfying Sunday dinner that’s diabetes-friendly and flavorful.

Ingredients:

• 4 salmon fillets (about 4 oz each)
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a small bowl, mix the Dijon mustard, minced garlic, olive oil, lemon juice, salt, and pepper.
3. Place the salmon fillets on a parchment-lined baking sheet or a greased baking dish.
4. Brush the mustard mixture evenly over the salmon fillets.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Garnish with fresh dill or parsley and serve with a side of steamed vegetables or a salad.

Baked Salmon with Garlic and Dijon is a healthy and flavorful option for a diabetic-friendly Sunday meal. Rich in omega-3s, it’s an excellent choice for heart health. The toaster oven makes it easy to prepare a quick and delicious dinner that’s both satisfying and light on carbohydrates, ideal for managing blood sugar levels.

Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze are a perfect side dish for any Sunday meal. Roasted to crispy perfection and drizzled with a sweet and tangy balsamic glaze, these Brussels sprouts are both flavorful and nutritious. High in fiber and low in carbs, they’re an ideal addition to a diabetic-friendly plate.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or a sugar substitute (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread them out on a baking sheet in a single layer.
4. Roast for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are golden and crispy on the edges.
5. While the sprouts are roasting, combine the balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer for 5-7 minutes until it thickens into a glaze.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve immediately.

Roasted Brussels Sprouts with Balsamic Glaze are a delicious, low-carb, and diabetic-friendly side dish that adds a touch of elegance to your Sunday dinner. The roasted sprouts are crispy and savory, while the balsamic glaze provides a perfect balance of sweetness and tang. This recipe is easy to make in the toaster oven and is sure to please everyone at the table.

Greek Yogurt & Berry Parfaits

These Greek Yogurt & Berry Parfaits are a delightful and healthy way to end your Sunday meal or enjoy as a light breakfast. Packed with protein from Greek yogurt and antioxidants from fresh berries, they offer a sweet treat without the sugar spike. Layered with a bit of low-carb granola, this parfait is a nutritious and satisfying dessert or snack that fits perfectly into a diabetic-friendly diet.

Ingredients:

• 1 cup plain Greek yogurt (unsweetened)
• 1/2 cup fresh mixed berries (blueberries, strawberries, raspberries)
• 1/4 cup low-carb granola (optional)
• 1 teaspoon chia seeds (optional)
• A few drops of stevia or monk fruit sweetener (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt with sweetener, if using, to taste.
2. In a glass or small jar, layer the Greek yogurt, mixed berries, and granola.
3. Repeat the layers until all ingredients are used, ending with a layer of berries on top.
4. Sprinkle with chia seeds for added fiber and texture.
5. Serve immediately, or refrigerate for up to 2 hours before serving.

Greek Yogurt & Berry Parfaits are a simple, yet delicious, dessert or snack that’s perfect for a diabetic-friendly Sunday treat. Packed with protein, fiber, and antioxidants, they provide a balanced way to satisfy your sweet tooth without affecting blood sugar levels. Plus, they’re easily customizable with your favorite berries and toppings, making them a versatile option for any occasion.

Zucchini and Turkey Meatball Bake

This Zucchini and Turkey Meatball Bake is a wholesome, low-carb, and protein-packed meal perfect for a Sunday dinner. The zucchini adds a fresh and nutritious touch, while the lean turkey meatballs provide a satisfying source of protein. Baked together in the toaster oven, this dish is simple, diabetic-friendly, and delicious.

Ingredients:

• 2 medium zucchinis, sliced
• 1 lb ground turkey breast
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a large bowl, combine the ground turkey, almond flour, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix until everything is evenly incorporated.
3. Roll the turkey mixture into small meatballs, about 1 inch in diameter.
4. In a baking dish, layer the sliced zucchini and place the meatballs on top.
5. Pour the marinara sauce over the meatballs and zucchini.
6. If using, sprinkle the shredded mozzarella cheese on top.
7. Cover the dish with foil and bake for 20-25 minutes.
8. Remove the foil and bake for an additional 5-7 minutes until the meatballs are cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
9. Serve hot, garnished with fresh basil or parsley.

The Zucchini and Turkey Meatball Bake is a flavorful and easy-to-make dish that combines the lean protein of turkey with the freshness of zucchini. The tomato-based marinara sauce adds richness without overwhelming the dish, making it perfect for a diabetic-friendly Sunday meal. It’s a low-carb, high-protein option that’s both filling and nutritious.

Cauliflower Crust Margherita Pizza

This Cauliflower Crust Margherita Pizza is a healthy and low-carb twist on a classic pizza, making it a great diabetic-friendly option for a Sunday dinner or lunch. The cauliflower crust is light, crispy, and a perfect base for the fresh tomato, mozzarella, and basil topping. This recipe provides the satisfaction of pizza without the blood sugar spike of traditional pizza dough.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup tomato sauce (sugar-free)
• 1 cup fresh mozzarella cheese, sliced
• Fresh basil leaves for garnish

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a microwave-safe bowl, steam the grated cauliflower in the microwave for 4-5 minutes, or until softened. Let it cool slightly, then squeeze out excess moisture using a clean kitchen towel.
3. In a bowl, combine the cauliflower, mozzarella cheese, Parmesan cheese, egg, oregano, salt, and pepper. Mix until well combined.
4. Line a baking sheet with parchment paper and spread the cauliflower mixture into a thin, round crust, about 8-10 inches in diameter.
5. Bake the crust for 15-18 minutes, or until golden brown and crispy.
6. Spread a thin layer of tomato sauce over the crust, leaving a border around the edges. Top with fresh mozzarella slices.
7. Return the pizza to the toaster oven and bake for another 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves before serving.

The Cauliflower Crust Margherita Pizza is a great alternative to traditional pizza for those watching their carbohydrate intake. The cauliflower crust is light and crispy, making it a satisfying and guilt-free base for a classic Margherita topping. This dish offers a delicious and diabetic-friendly option for pizza lovers, perfect for a weekend treat.

Eggplant Parmesan Stacks

These Eggplant Parmesan Stacks are a delicious, low-carb twist on a classic Italian dish. The eggplant is breaded and baked until crispy, then layered with marinara sauce and mozzarella cheese for a satisfying and hearty meal. This dish is perfect for a diabetic-friendly Sunday dinner, offering a comforting, lower-carb version of eggplant Parmesan without the need for frying.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a shallow bowl, mix the almond flour, Parmesan cheese, basil, oregano, salt, and pepper.
3. Dip the eggplant slices into the almond flour mixture, pressing lightly to coat both sides.
4. Arrange the coated eggplant slices on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until the eggplant is golden and crispy.
5. In a small baking dish, layer the baked eggplant slices with marinara sauce and mozzarella cheese. Start with a layer of eggplant, followed by sauce and cheese. Repeat until all ingredients are used.
6. Bake the stacked eggplant Parmesan for an additional 10 minutes, until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil or parsley.

Eggplant Parmesan Stacks offer all the flavors of traditional eggplant Parmesan with a fraction of the carbs. By using almond flour instead of breadcrumbs and baking instead of frying, this dish remains light and diabetic-friendly. It’s a comforting, easy-to-make option that’s perfect for a Sunday dinner or a special occasion.

Note: More recipes are coming soon!