Scalloped potatoes and potato and cauliflower salad are two diabetic-friendly recipes, according to the American Diabetes Association. These recipes are diabetic-friendly because they are lower in fat and carbohydrates than their traditional counterparts.
To make scalloped potatoes, peel and slice 6 russet potatoes into rounds, explains the American Diabetes Association. Sauté the potatoes with 1 sliced yellow onion in a skillet coated with cooking spray over medium-high heat. Once the onions become translucent, transfer half of the mixture to a pie pan coated with cooking spray.
Combine 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 1 cup of fat-free half-and-half, and pour half of the mixture over the potatoes, notes the American Diabetes Association. Sprinkle the dish with 1/4 cup of shredded, reduced-fat cheddar cheese, and transfer the remaining potato mixture on top. Pour in the rest of the half-and-half mixture, and sprinkle with another 1/4 cup of shredded, reduced-fat cheddar cheese. Bake the casserole for 40 minutes at 400 degrees Fahrenheit.
To make a potato and cauliflower salad, roast 4 cups of roughly chopped cauliflower florets and 4 cups of cubed red potatoes at 375 degrees Fahrenheit for 45 minutes on a baking sheet coated with cooking spray, states the American Diabetes Association. Whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1 tablespoon of honey and 1/4 cup of chopped parsley in a bowl. Toss in 1/4 cup of minced red onion, 1 diced red bell pepper and the roasted vegetables. Refrigerate the salad for one hour, and stir it before serving.