25+ Delicious Friday Diabetic Toaster Oven Recipes for Your Night

For individuals with diabetes, finding recipes that are not only delicious but also blood sugar-friendly can be a challenge.

Fortunately, toaster ovens offer a versatile and efficient way to prepare meals that are both healthy and satisfying.

Friday nights are a perfect opportunity to try new, flavorful recipes without worrying about excessive carbs or unhealthy fats.

With these 25+ diabetic-friendly toaster oven recipes, you can enjoy a wide variety of meals that are simple to prepare and designed to support a balanced diet.

From savory fish dishes to hearty vegetarian options, these recipes prove that managing diabetes doesn’t mean sacrificing taste.

25+ Delicious Friday Diabetic Toaster Oven Recipes for Your Night

With these 25+ diabetic-friendly toaster oven recipes, you no longer have to stress about what to make for your Friday night dinner.

Whether you’re in the mood for a light salad, a protein-packed main course, or a tasty vegetarian dish, there’s something here for everyone.

These recipes are designed to be low in carbs, high in nutrients, and full of flavor—proving that eating healthy doesn’t have to be bland or complicated.

So, fire up your toaster oven, try out these easy-to-follow recipes, and enjoy a delicious, diabetes-friendly dinner that will make your Fridays even better!

Baked Salmon with Roasted Veggies

This dish is a flavorful and healthy way to enjoy salmon while keeping it diabetic-friendly. The salmon is perfectly baked in a toaster oven, complemented by roasted vegetables such as bell peppers, zucchini, and cherry tomatoes. The combination of protein, healthy fats, and fiber makes this meal a great option for blood sugar control. It’s light yet filling, ideal for a Friday meal that doesn’t compromise on taste or health.

Ingredients:

• 2 salmon fillets
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, oregano, salt, and pepper.
3. In a separate bowl, toss the zucchini, bell pepper, and cherry tomatoes with olive oil, garlic powder, and a pinch of salt.
4. Arrange the vegetables around the salmon on the baking sheet.
5. Roast in the toaster oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve with a squeeze of fresh lemon juice.

This recipe offers a balance of lean protein from the salmon and fiber from the vegetables, making it a great choice for managing blood sugar. The roasting process enhances the natural flavors of the ingredients, creating a meal that is both nutritious and satisfying. Additionally, it requires minimal preparation and cooking time, making it perfect for a simple yet delicious diabetic-friendly Friday dinner.

Zucchini and Cheese Stuffed Chicken Breasts

A protein-packed and low-carb meal, this stuffed chicken breast is filled with zucchini and cheese, creating a delicious and satisfying dish. The recipe uses a toaster oven for a crispy, golden finish without the added fat of frying. The combination of lean chicken and vegetables makes it an excellent choice for people with diabetes who want to enjoy a hearty meal without spiking their blood sugar levels.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 zucchini, grated
• ½ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• Salt and pepper to taste
• Toothpicks (for securing the chicken)

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. In a small bowl, mix the grated zucchini, mozzarella cheese, garlic powder, basil, salt, and pepper.
3. Carefully slice a pocket into the side of each chicken breast, making sure not to cut all the way through.
4. Stuff each chicken breast with the zucchini and cheese mixture, then secure with toothpicks.
5. Rub the chicken breasts with olive oil and season with salt and pepper.
6. Place the chicken on a baking sheet and bake in the toaster oven for 20-25 minutes, or until the chicken is fully cooked and the filling is hot and bubbly.
7. Remove the toothpicks before serving.

This dish is not only a great source of protein but also provides healthy fats from the cheese and plenty of vitamins from the zucchini. It’s a perfect Friday night meal that feels indulgent yet remains low in carbs and rich in essential nutrients. It also offers an opportunity to get creative by experimenting with different cheese or vegetable fillings.

Avocado and Turkey Lettuce Wraps

For a lighter meal that still packs a punch in flavor and nutrition, these avocado and turkey lettuce wraps are a great option. They’re quick and easy to prepare, making them ideal for a no-fuss Friday dinner. The creamy avocado, lean turkey, and fresh veggies offer a good balance of healthy fats, protein, and fiber to support blood sugar regulation.

Ingredients:

• 4 large lettuce leaves (preferably Romaine or Butterhead)
• 8 ounces turkey breast, thinly sliced
• 1 avocado, sliced
• 1 small tomato, diced
• 1 tablespoon mustard (or a low-sugar dressing of your choice)
• Salt and pepper to taste

Instructions:

1. Wash and pat dry the lettuce leaves.
2. Lay the lettuce leaves flat on a plate.
3. Layer each lettuce leaf with turkey slices, avocado, diced tomato, and a drizzle of mustard or your preferred dressing.
4. Season with salt and pepper to taste.
5. Gently roll the lettuce leaves up around the fillings and serve immediately.

This simple recipe is packed with heart-healthy fats from the avocado and lean protein from the turkey, making it an excellent choice for diabetics. It’s fresh, satisfying, and can be customized with additional toppings like cucumbers, bell peppers, or olives. The low-carb nature of this meal makes it easy to incorporate into a diabetic-friendly diet, while still offering great taste and texture. It’s perfect for a light, refreshing Friday meal that doesn’t sacrifice flavor.

Cauliflower Crust Pizza with Veggie Toppings

This cauliflower crust pizza is a healthier, diabetic-friendly alternative to traditional pizza. The crust is made with cauliflower, providing a low-carb, fiber-rich base, while the veggie toppings add an abundance of vitamins and minerals. Perfect for a Friday dinner, this pizza is satisfying without spiking blood sugar levels, and it offers a customizable, fun way to enjoy a classic favorite.

Ingredients:

• 1 medium cauliflower, grated (about 3 cups)
• 1 egg, beaten
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ cup tomato sauce (low-sugar)
• 1 cup bell peppers, sliced
• ½ cup mushrooms, sliced
• ¼ cup red onions, thinly sliced
• ½ cup spinach, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the toaster oven to 400°F (200°C).
2. Grate the cauliflower into small rice-sized pieces. Microwave for 5-7 minutes, then allow it to cool.
3. Once cooled, squeeze out any excess moisture from the cauliflower using a clean kitchen towel.
4. In a bowl, combine the cauliflower, beaten egg, mozzarella cheese, oregano, garlic powder, salt, and pepper. Mix well.
5. Spread the cauliflower mixture onto a parchment-lined baking sheet, forming a pizza crust. Bake in the toaster oven for 15-20 minutes, until golden and firm.
6. Spread the tomato sauce over the crust and top with bell peppers, mushrooms, onions, and spinach.
7. Bake for an additional 5-10 minutes, until the cheese is melted and the veggies are tender.

This cauliflower crust pizza is an excellent way to enjoy a pizza without the carb-heavy crust, making it perfect for diabetics looking to enjoy a tasty meal while keeping their blood sugar levels in check. The variety of vegetables adds flavor, fiber, and nutrients, ensuring that each bite is not only delicious but healthy too. It’s a fun, customizable meal that’s perfect for a Friday night treat.

Stuffed Bell Peppers with Ground Turkey

These stuffed bell peppers are a savory, filling meal that combines lean ground turkey with vegetables, rice, and seasonings. Baked in the toaster oven, the peppers become tender while the filling remains juicy and flavorful. This dish offers a satisfying balance of protein, fiber, and healthy carbs, making it a great option for a diabetic-friendly meal that doesn’t compromise on taste.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground turkey
• ½ cup cooked quinoa or brown rice
• 1 small onion, chopped
• 1 can diced tomatoes (no added sugar)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• ½ cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a pan, cook the ground turkey with the chopped onion until browned. Add the diced tomatoes, garlic powder, chili powder, cumin, salt, and pepper. Stir to combine.
4. Mix in the cooked quinoa or rice, then remove the mixture from the heat.
5. Stuff the bell peppers with the turkey mixture and place them in a baking dish.
6. Cover with foil and bake for 25 minutes, then remove the foil and sprinkle with cheese (if using). Bake for an additional 5-10 minutes, until the peppers are tender and the cheese is melted.

This stuffed bell pepper recipe provides a hearty meal packed with lean protein from turkey and fiber from quinoa or rice. The flavors meld together beautifully, and the peppers themselves offer a great source of vitamins and antioxidants. It’s an easy and nutritious way to enjoy a filling meal while keeping carbohydrates in check, making it perfect for those managing diabetes.

Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish, but this version is made with a light, toaster oven-friendly twist. The eggplant is baked until crispy, then topped with marinara sauce and a sprinkle of cheese, creating a low-carb alternative to traditional breaded and fried eggplant. It’s a perfect Friday night meal that is both delicious and diabetic-friendly.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup marinara sauce (low-sugar)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with garlic powder, basil, salt, and pepper.
3. Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and lightly browned.
4. Spoon marinara sauce over each eggplant slice, then sprinkle with mozzarella and Parmesan cheese.
5. Return to the toaster oven and bake for another 5-10 minutes, until the cheese is melted and bubbly.
6. Serve immediately, garnished with fresh basil if desired.

This Eggplant Parmesan offers all the flavors of the classic dish without the extra carbs from breading and frying. The baked eggplant is tender and savory, while the cheese and sauce create a comforting combination. It’s an excellent option for a diabetic-friendly Friday dinner that’s both satisfying and light on the stomach.

Grilled Shrimp Salad with Avocado and Lime Dressing

This vibrant salad is packed with protein from the shrimp and healthy fats from the avocado, making it an excellent choice for a diabetic-friendly meal. The lime dressing adds a zesty, refreshing touch, while the crisp vegetables offer plenty of fiber and vitamins. Perfect for a light yet satisfying Friday dinner, this salad is easy to prepare and full of flavor.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 avocado, diced
• 1 cup mixed salad greens (such as arugula, spinach, and romaine)
• 1 small cucumber, sliced
• 1 small red bell pepper, sliced
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the toaster oven to 400°F (200°C).
2. Toss the shrimp with olive oil, salt, and pepper. Place them on a baking sheet and bake for 5-7 minutes, or until the shrimp are cooked through and pink.
3. In a large bowl, combine the salad greens, cucumber, bell pepper, and diced avocado.
4. In a small bowl, whisk together the lime juice, honey (if using), salt, and pepper. Drizzle the dressing over the salad.
5. Add the cooked shrimp to the salad and toss gently to combine.

This grilled shrimp salad is a fresh, low-carb option that provides a perfect balance of protein, healthy fats, and vegetables. The avocado adds creaminess, while the lime dressing brings brightness and acidity to the dish. It’s light yet satisfying, making it an ideal diabetic-friendly Friday meal that’s both nutritious and delicious.

Baked Tilapia with Lemon and Garlic

This baked tilapia with lemon and garlic is a quick, healthy, and flavorful meal that’s perfect for a Friday dinner. The tilapia is light and flaky, while the lemon and garlic add a burst of fresh, zesty flavor. It’s a low-carb, protein-packed dish that is gentle on blood sugar levels, making it an excellent choice for anyone managing diabetes.

Ingredients:

• 2 tilapia fillets
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. Place the tilapia fillets on a baking sheet lined with parchment paper.
3. In a small bowl, mix the olive oil, minced garlic, lemon juice, thyme, salt, and pepper.
4. Drizzle the mixture over the tilapia fillets, making sure they are evenly coated.
5. Bake in the toaster oven for 15-20 minutes, or until the fish is fully cooked and flakes easily with a fork.
6. Serve the tilapia with lemon wedges on the side.

This baked tilapia with lemon and garlic is a simple yet satisfying meal that offers a delicious combination of flavors. The fish is rich in protein and low in carbs, making it ideal for those with diabetes. The lemon and garlic infuse the fish with brightness and depth, creating a dish that’s light yet flavorful. It’s a great choice for a Friday night dinner when you want something quick, healthy, and delicious.

Spaghetti Squash with Turkey Meatballs

Spaghetti squash is a wonderful, low-carb substitute for traditional pasta, making it perfect for diabetic-friendly meals. Paired with lean turkey meatballs and topped with marinara sauce, this dish offers all the comfort of a pasta dinner without the high carb content. It’s a hearty, satisfying meal that’s full of flavor and ideal for a Friday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 small onion, chopped
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 cup marinara sauce (low-sugar)
• Salt and pepper to taste
• 1 tablespoon olive oil (for roasting squash)

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves face down on a baking sheet and roast for 40-45 minutes, until tender.
3. While the squash is roasting, mix the ground turkey, chopped onion, egg, garlic powder, basil, salt, and pepper in a bowl. Form into small meatballs.
4. Place the meatballs on a baking sheet and bake for 20 minutes, or until cooked through.
5. Once the squash is done, use a fork to scrape the inside of the squash to create spaghetti-like strands.
6. Serve the spaghetti squash topped with turkey meatballs and marinara sauce.

This spaghetti squash with turkey meatballs is a great alternative to traditional pasta dishes, providing a hearty and filling meal without the blood sugar spikes associated with refined carbohydrates. The turkey meatballs are lean and protein-rich, while the marinara sauce adds a rich, savory flavor. It’s a nutritious, flavorful, and diabetic-friendly meal that makes a perfect Friday night dinner.

Grilled Chicken Caesar Salad

This grilled chicken Caesar salad is a healthier version of the classic, made without the heavy dressing and croutons typically found in traditional recipes. The chicken is grilled for a smoky flavor, while the homemade Caesar dressing is light and creamy, yet still rich in flavor. This salad is a great low-carb, protein-packed meal that can be enjoyed any day of the week, but it’s particularly refreshing for a Friday dinner.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 cups romaine lettuce, chopped
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil (for grilling)
• Salt and pepper to taste

For the Caesar dressing:

• 2 tablespoons Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
3. Grill the chicken breasts in the toaster oven for 20-25 minutes, or until fully cooked through. Once done, slice the chicken into strips.
4. In a bowl, combine the Greek yogurt, olive oil, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Whisk together to make the Caesar dressing.
5. Toss the chopped romaine lettuce with the dressing, then top with the grilled chicken strips and grated Parmesan cheese.

This grilled chicken Caesar salad is a lighter, healthier version of a classic favorite. The grilled chicken adds a smoky flavor, while the Greek yogurt-based Caesar dressing is creamy but lower in fat and calories. The Parmesan cheese provides a nice salty bite, and the romaine lettuce adds crunch. It’s a flavorful, refreshing, and diabetic-friendly meal that’s perfect for a light Friday night dinner.

Cabbage Stir-Fry with Tofu and Veggies

This cabbage stir-fry with tofu and vegetables is a delicious, low-carb dish packed with protein, fiber, and essential nutrients. The tofu provides a good source of plant-based protein, while the cabbage and veggies add fiber and antioxidants. The stir-fry is quick to make and can be customized with different vegetables, making it an ideal diabetic-friendly Friday meal that’s both light and satisfying.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 tablespoon soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Press the tofu to remove excess water, then cut it into cubes.
2. Heat the sesame oil in a large skillet or wok over medium heat.
3. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
5. Add the shredded cabbage, carrot, and bell pepper to the skillet and stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
6. Add the cooked tofu back into the skillet and drizzle with soy sauce. Stir to combine and cook for an additional 2-3 minutes.
7. Sprinkle with sesame seeds before serving.

This cabbage stir-fry with tofu is a healthy, low-carb, and plant-based meal that provides a wonderful mix of textures and flavors. The tofu adds protein while the cabbage and veggies contribute essential nutrients. The dish is easy to make, full of flavor, and a great option for a diabetic-friendly dinner. Plus, the sesame seeds add a nice crunch and extra healthy fats, making it a satisfying meal.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles, also known as “zoodles,” are a fantastic low-carb alternative to traditional pasta. This dish features zoodles topped with a rich, basil pesto and grilled chicken, making it a perfect diabetic-friendly meal that’s both satisfying and light. The pesto adds a burst of flavor while the chicken provides lean protein, making it a well-balanced dish for a healthy Friday dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• ½ cup fresh basil leaves
• 1 tablespoon pine nuts (or walnuts)
• 1 garlic clove
• ¼ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the toaster oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and a little olive oil. Grill the chicken in the toaster oven for 20-25 minutes or until fully cooked and golden brown. Once done, slice the chicken thinly.
3. In a food processor, combine the fresh basil, pine nuts, garlic, olive oil, and Parmesan cheese. Blend until smooth and creamy. Season with salt and pepper to taste.
4. Heat a non-stick skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, until tender but still firm.
5. Toss the zoodles with the pesto sauce until well-coated. Top with the grilled chicken slices and serve immediately.

This zucchini noodle dish is a flavorful, low-carb, and nutritious alternative to traditional pasta dishes. The pesto sauce made from fresh basil adds a rich, aromatic flavor, while the grilled chicken provides lean protein. It’s a satisfying, diabetic-friendly meal that’s easy to prepare and perfect for a Friday night dinner.

Baked Salmon with Asparagus and Garlic

This baked salmon with asparagus and garlic is a simple, elegant dish that is packed with healthy fats and nutrients. Salmon is rich in omega-3 fatty acids, which are beneficial for heart health, and asparagus is high in fiber and vitamins. This easy-to-make recipe is perfect for a diabetic-friendly meal, offering a satisfying combination of flavors that’s light yet filling.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the toaster oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and top with minced garlic.
3. Arrange the asparagus around the salmon, drizzle with olive oil, and season with salt and pepper.
4. Bake in the toaster oven for 12-15 minutes, or until the salmon is fully cooked and flakes easily with a fork, and the asparagus is tender.
5. Serve with lemon wedges on the side for extra zest.

This baked salmon with asparagus and garlic is a wonderfully balanced meal that is rich in omega-3s, fiber, and vitamins. It’s a light, flavorful, and diabetic-friendly dinner that’s easy to prepare in the toaster oven. The combination of savory salmon and roasted asparagus, enhanced by the garlic and lemon, makes for a delicious and healthy meal that’s perfect for any occasion.

Eggplant and Chickpea Curry

This hearty, flavorful eggplant and chickpea curry is a warm, comforting dish that is both filling and nutritious. The eggplant absorbs the rich spices of the curry, while the chickpeas add protein and fiber. This vegetarian recipe is a diabetic-friendly option that’s low in carbs but high in flavor, making it a great Friday meal to enjoy with family or friends.

Ingredients:

• 1 large eggplant, diced
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (no added sugar)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• 1 tablespoon olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-5 minutes until softened and fragrant.
2. Add the cumin, turmeric, coriander, and cinnamon, and cook for another minute to toast the spices.
3. Add the diced eggplant and cook for 7-10 minutes, stirring occasionally, until it starts to soften.
4. Stir in the diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer, then cover and cook for 20-25 minutes, until the eggplant is tender.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

This eggplant and chickpea curry is a flavorful, plant-based meal that is rich in fiber and protein. The combination of spices creates a warm, aromatic dish that is both satisfying and diabetic-friendly. The eggplant adds a creamy texture, while the chickpeas provide protein and fiber, making it a balanced, nutritious meal that is perfect for a cozy Friday dinner.

Cauliflower Fried Rice with Shrimp

Cauliflower fried rice is a great low-carb alternative to traditional fried rice. This version, paired with shrimp, offers a high-protein, nutrient-packed meal that is both satisfying and diabetic-friendly. The cauliflower rice is light but filling, while the shrimp adds protein and a burst of flavor, making this dish a perfect option for a healthy, tasty Friday dinner.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 12 large shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 small carrot, diced
• 1 cup peas
• 2 garlic cloves, minced
• 2 eggs, beaten
• 2 tablespoons low-sodium soy sauce
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes per side, until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the onion, carrot, and peas. Sauté for 3-5 minutes until the vegetables are tender.
3. Add the minced garlic and cauliflower rice, and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
4. Push the vegetables and rice to the side of the skillet. Add the beaten eggs and scramble until cooked through.
5. Stir in the cooked shrimp and soy sauce, and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Garnish with green onions before serving.

This cauliflower fried rice with shrimp is a flavorful, low-carb dish that offers a satisfying and healthy alternative to traditional fried rice. The cauliflower rice is a great base for the sautéed vegetables and shrimp, providing a light yet filling meal. The shrimp adds protein, while the soy sauce enhances the savory flavor, making this dish a great choice for a diabetic-friendly Friday dinner.

Note: More recipes​ are coming soon!