25 Diabetic-Friendly Recipes That Put Your 8x8 Pan to Work (2024)

Home Diabetic

From desserts to casseroles to breakfast bakes, the 8x8 pan is a right-sized kitchen workhorse. These diabetic-friendly recipes bake up without loads of leftovers.

1/24

Never-Fail Scalloped Potatoes

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. —Agnes Ward, Stratford, Ontario

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2/24

Oatmeal Date Bars

In no time at all, these oatmeal date bars will be ready for your family. They'll be surprised at how light and tasty these treats are. —Helen Cluts, Eden Prairie, Minnesota

3/24

Turkey Mushroom Tetrazzini

Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico

4/24

Overnight Ham and Egg Casserole

I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. —Jennifer Howell, Fort Collins, Colorado

5/24

Yogurt Cornbread

My husband doesn't like traditional Texas cornbread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

6/24

Mexican-Style Chicken Manicotti

Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun country. —Larry Phillips, Shreveport, Louisiana

7/24

Italian Hot Dish

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin

8/24

No-Guilt Brownies

Yes, you can watch your diet and enjoy treats, too! These healthy brownies are the perfect cure for a serious chocolate craving. —Rita Ross, Delta, Ohio

9/24

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

10/24

I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan

11/24

Hash Brown Breakfast Casserole

This savory, scrumptious hash brown breakfast casserole uses an egg substitute for lower fat and cholesterol. Serve with fresh fruit for a morning meal that’ll keep your family going strong until lunch! —Cindy Schneider, Sarasota, Florida

12/24

Crab-Stuffed Manicotti

I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. —Sonya Polfliet, Anza, California

13/24

Pumpkin Snack Cake

The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. —Steven Schend, Grand Rapids, Michigan

14/24

Sugar-Free Chocolate Fudge

I'm borderline diabetic, but this sugar-free fudge made with sugar substitute appeases my sweet tooth. —Kaye Hartley, Jacksonville, Florida

15/24

Chai-Spiced Bread Pudding

Nothing says the holidays to me more than the warming spices of chai. This bread pudding incorporates those flavors to make a dessert that everyone raves about. —Jessie Apfe, Berkeley, California

16/24

Apple Quinoa Spoon Bread

My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly challenge. This spoon bread can act as an amazing Thanksgiving side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded casserole. Pair it with a seasonal salad to make a filling vegetarian meal. —Christine Wendland, Browns Mills, New Jersey

17/24

Pastry-Topped Turkey Casserole

My friends tell me this is the best potpie they've ever had. Hearty and full-flavored, my comforting classic never lets on that it’s also low in fat and a good source of fiber. —Agnes Ward, Stratford, Ontario

18/24

Makeover Cream Cheese Streusel Bars

With an oh-so-chocolaty crust, a crispy, crunchy topping and soft cream cheese filling, these delectable bars are over-the-top indulgent. —Janet Coops, Duarte, California

19/24

Garden Vegetable Cornbread

When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin

20/24

Greek Breakfast Casserole

This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado

21/24

Spinach-Stuffed Chicken Parmesan

Every time I buy a loaf of bread, I use the heels to make bread crumbs. Just pop them in the toasters and crush them into a labeled baggie. That way I always have them on hand for quick recipes like this. —Kellie Foglio, Salem, Wisconsin

22/24

Parmesan Baked Cod

This is a goof-proof way to keep oven-baked cod moist and flavorful. My mom shared this recipe with me years ago and I've loved it ever since. —Mary Jo Hoppe, Pewaukee, Wisconsin

23/24

Must-Have Tiramisu

This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California

24/24

Caramel Apple-Pear Crisp

This crisp is packed with a combination of healthy pears and apples, and just the right amount of tasty walnuts in the topping. You'll love it! —Amanda Pettit, Logan, Ohio

Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.