The One-Pot Diabetes Cookbook: Effortless Meals for Your Dutch Oven, Pressure Cooker, Sheet Pan, Skillet, and More by Kathy Birkett RDN LD

Meals That Fit Your Life―Simple, Diabetic-Friendly Recipes That Taste Like Home Tired of complicated meal plans or bland "diet food"? The One-Pot Diabetes Cookbook brings warmth, ease, and full-flavor nutrition to your table, without hours of prep or cleanup. Designed for real people with real schedules, this cookbook makes managing diabetes practical and satisfying. Created by registered dietitian Kathy Birkett, RDN, LD, it's trusted by healthcare professionals and loved by readers for its simple instructions, everyday ingredients, and no-fuss approach. Here's what you'll love: Many easy one-pot recipes using your favorite tools―skillet, Dutch oven, slow cooker, sheet pan, and more Balanced meals everyone enjoys―including Pot Roast with Veggies, Mandarin Orange Chicken Salad, and Slow-Cooked Seafood Chowder Low-carb guidance that works―with nutrition tips, carb percentages, and smart swaps throughout Whether you're managing diabetes yourself or cooking for someone who is, this one-pot cookbook brings joy and simplicity back to the kitchen―without compromising your health. Read more

From the Publisher Recipes include: Slow-Cooked Huevos Rancheros Ser ves 8 Prep time: 10 minutes Cook time: 4 hours, 10 minutes Spice up breakfast with this flavorful classic. Huevos Rancheros makes a great breakfast-for-dinner meal everyone will love—and with leftovers too! Combining high-quality protein from eggs with nutrient-packed beans makes a filling and satisfying meal, no matter when you serve it. Nut-Free • Vegetarian 1. Whisk the eggs and milk together in a slow cooker. Turn the slow cooker to high and cook the eggs for 5 to 8 minutes, until they’re firm but not cooked through. The eggs should still be slightly wet. Add the Colby-Jack cheese, scallions, and seasoning and mix well. Turn the temperature to low. 2. Top the eggs with the taco cheese. Then layer half the salsa, half the beans, and half the tortilla strips over the eggs. Repeat with the remaining salsa, beans, and tortilla strips. 3. Cover and cook on low for about 4 hours, until everything is heated thoroughly and the cheese is melted. 4. Garnish each serving with 1 tablespoon of sour cream. Ingredients 8 large eggs, 1/2 cup salsa 1/2 cup low-fat milk 1 cup par t-skim shredded Colby-Jack cheese 2 tablespoons chopped scallions 1/4 teaspoon salt-free seasoning blend, such as Mrs. Dash 1/4 cup par t-skim shredded taco cheese 1 (15- ounce) can black or chili beans, rinsed and drained 4, 6-inch whole wheat tortillas, cut int o 1/2-inch strips, 4 tablespoons low-fat sour cream divided