80 Diabetic-Friendly Dishes for Your Fourth of July Spread

From the Recipe Creator: Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

From the Recipe Creator: The best time for this dessert is midsummer, when the blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten the patriotic colors. —Anne Theriault, Wellesley, Massachusetts

From the Recipe Creator: I always judge a Tex-Mex restaurant by its guacamole. And although it's simple to prepare, it can go wrong oh, so easily. I've spent many years perfecting mine, to the point where I think it's better than most restaurants. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: I came up with this recipe in college and it's been a household staple ever since. It's a snap to throw together with ingredients I have on hand. —Kendra Doss, Colorado Springs, Colorado

From the Recipe Creator: Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota

From the Recipe Creator: I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois

From the Recipe Creator: Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic. —Roblynn Hunnisett, Guelph, Ontario

From the Recipe Creator: After moving to a new state with two toddlers in tow, I came up with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-iron skillet. —Shannen Mahoney, Odessa, Missouri

From the Recipe Creator: Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan

From the Recipe Creator: Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. —Lisa Malynn Kent, North Richland Hills, Texas.

From the Recipe Creator: Pop these protein-packed brown sugar salmon fillets in the oven before whipping up a sweet basting sauce. This tangy entree cooks up in minutes, making it a perfect meal for busy families and unexpected weekend guests. —Debra Martin, Belleville, Michigan

From the Recipe Creator: The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables’ flavor. —Heidi Hall, North St. Paul, Minnesota

From the Recipe Creator: This light, refreshing salad is a true showstopper visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls, or flax or bran muffins. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. —Carmell Childs, Orangeville, Utah

From the Recipe Creator: My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes—like this one—with our harvest. —Breanne Heath, Chicago, Illinois

From the Recipe Creator: Filled with the season’s best, freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful melon compote. —Edie DeSpain, Logan, Utah

From the Recipe Creator: The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

From the Recipe Creator: Basic, yet packed with flavor, this sandwich gets a kick from zesty cheese and savory bacon. It’s a great meal for summer days. —Linda Foreman, Locust Grove, Oklahoma

From the Recipe Creator: My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. —Jennifer Fisher, Austin, Texas

From the Recipe Creator: Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California

From the Recipe Creator: I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this releases the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

From the Recipe Creator: These delightful yogurt sundaes are an easy way to add fruit and calcium to your diet. Berries star in the dish, which I enjoy as a simple breakfast or healthy dessert for two. —Edie DeSpain, Logan, Utah

From the Recipe Creator: Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.

From the Recipe Creator: If you’ve never grilled fruit like this before, you’re in for a real treat! I love the idea of cooking everything from appetizers to desserts on the grill. This grilled honeydew recipe is sweet and really light. —Jacqui Correa, Landing, New Jersey

From the Recipe Creator: Here's a new twist on tilapia that I created for my wife. She enjoys the combination of mango with Parmesan. Somehow it tastes even better outside on the deck with a cold glass of iced tea. —Gregg May, Columbus, Ohio

From the Recipe Creator: Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut

From the Recipe Creator: I alter my sister's recipe by adding a finely chopped jalapeno pepper for a little heat. This tasty dip can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario

From the Recipe Creator: The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida

From the Recipe Creator: The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. —Melissa McCabe, Long Beach, California

From the Recipe Creator: I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil like lemon, lime, licorice and cinnamon. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's delightful with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba

From the Recipe Creator: Kiwi, pineapple, sugar and water are all you need to make these easy, breezy freezer pops.—Colleen Ludovice, Milwaukee, Wisconsin

From the Recipe Creator: Making this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania

From the Recipe Creator: I hand-pick wild strawberries for this saucy chicken dish. We love it with fresh spring greens and a sweet white wine. —Alicia Duerst, Menomonie, Wisconsin

From the Recipe Creator: I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

From the Recipe Creator: For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio

From the Recipe Creator: There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. —Priscilla Gilbert, Indian Harbour Beach, Florida

From the Recipe Creator: Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

From the Recipe Creator: I make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania

From the Recipe Creator: Even my picky daughter loves this fast-to-make salad! My yogurt dressing on a crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona

From the Recipe Creator: For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. —Kaliska Russell, Talkeetna, Alaska

From the Recipe Creator: My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. —Renee Ciancio, New Bern, North Carolina

From the Recipe Creator: I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania

From the Recipe Creator: Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin

From the Recipe Creator: If you’re a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana

From the Recipe Creator: Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: People love the unique combination of flavors in the dressing that tops the fresh fruit in this salad. It's so refreshing on a hot summer evening. —Taste Recipes Test Kitchen

From the Recipe Creator: For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.—Donna Reynolds, Innisfail, Alberta

From the Recipe Creator: My family loves to have barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! —Karen Goodnature, Lompoc, California

From the Recipe Creator: I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. —Kristin Kossak, Bozeman, Montana

From the Recipe Creator: My kids love homemade ice pops, and I love knowing that the ones we make are good for them. We whip up a big batch with multiple flavors so they have many choices, but these patriotic red, white and blueberry ones are always a favorite! —Shannon Carino, Frisco, Texas

From the Recipe Creator: We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio

From the Recipe Creator: I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. —Kendal Tangedal, Plentywood, Montana

From the Recipe Creator: The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. —Norma Harder, Weyakwin, Saskatchewan

From the Recipe Creator: My family loves this grilled chicken, and I love having a healthy and tasty recipe that keeps my kitchen cool. —Linda Coss, Lake Forest, California

From the Recipe Creator: This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It’s so refreshing—guests will love it. —Nicole Deelah, Nashville, Tennessee

From the Recipe Creator: My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey

From the Recipe Creator: This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for everyone! —Lucia Johnson, Massena, New York

From the Recipe Creator: Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois

From the Recipe Creator: We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia

From the Recipe Creator: This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it’s best to serve it the same day that it’s made. —Jeannie Trudell, Del Norte, Colorado

From the Recipe Creator: I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey

From the Recipe Creator: This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario

From the Recipe Creator: My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. —Angie Phillips, Tarzana, California

From the Recipe Creator: When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! —Lisa Bynum, Brandon, Mississippi

From the Recipe Creator: These flavorful skewers deliver a mouthwatering kick with minimal effort. Fix them for your next party and watch them disappear. —Jalayne Luckett, Marion, Illinois

From the Recipe Creator: Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

From the Recipe Creator: I knew that clementines and strawberries would create a luscious combination in a fruit pop, and I have to say these are delicious! —Colleen Ludovice, Milwaukee, Wisconsin

From the Recipe Creator: The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina