Here are some of the recipes we use in our nutrition classes.
Recipes on the Cooking Matters website each have nutrition information and a beautiful photo of how the food will look when its made.
Recipes from Cornell's FNEC program use less fat and sugar but still taste delicious. Many recipes were created by CCE Nutrition Educators from New York counties, or are used in the classes they teach so they've been tested by families like yours. The recipes use lean meat and low-fat dairy products, and most have 35% or fewer calories from fat. All FNEC recipes contain less than 2 teaspoons of added sugar per serving. You'll find recipes for Beverages, Grains, Breads and Muffins, Vegetables, Dips & Condiments, Fruits, Main Dish & Casseroles, Dairy, Salads, Protein, Side Dishes, Snacks/Desserts, Soups, Stews and Sauces, and Vegetarian dishes.
"Dinner Tonight: Recipes & Videos" - Hundreds of quick and healthy dinner ideas from the Texas A&M AgriLife Extension Service.
"Recipes for Diabetes" - This website from the American Diabetic Association allows you to search or browse recipes. Each contains an approximate nutritional analysis for calories, protein, carbohydrate, fat, saturated fat, fiber, sodium, and cholesterol.
"Fiesta of Flavors" - Hispanic recipes for people with diabetes from the University of Illinois Extension.
"Keep the Beat: Heart Healthy Recipes" - from the National Heart, Blood & Lung Institute.
Last updated January 6, 2022