Maintaining a healthy blood-sugar level has reached a new of importance with Type 2 diabetes rates continuing to climb. Recently, researchers have also linked high blood sugar to heart disease, weight gain, memory loss and fertility issues. Because healthy blood-sugar levels are so entwined with the type and amount of food you eat, it’s necessary to monitor your diet. Whether you are overweight, want to prevent future health issues or already have diabetes, modifying your diet can help you maintain healthy blood-sugar and insulin levels.

Quick Baked Halibut

4 halibut fillets
1 cup of low-sodium chicken broth
2 tbsp. of fresh parsley, chopped
1 tsp. of dill
1 tsp. of tarragon
1/2 cup of sharp cheddar cheese, grated
1 egg white, beaten until foamy

Preheat your oven to 400ยบ F.

Place halibut pieces in a deep oven-safe dish, then add chicken broth.

Sprinkle fish with chopped herbs.

Cook for 10 minutes at 450. Remove and discard liquid.

Preheat broiler.

Gently fold the cheese and beaten egg white together in large bowl.

Spread this mixture over the halibut.

Place under broiler until golden brown.

Swedish Turkey Meatballs

1 lb. ground turkey breast
1/2 tsp. allspice
1 tbsp. extra-virgin olive oil
3/4 cup low-sodium chicken broth
3 tbsp. sour cream
2 tbsp. fresh parsley, chopped
3/4 tsp. salt
3/4 tsp. pepper

In a medium mixing bowl, add allspice salt and pepper. Give a quick mix. Add the ground turkey and fold with hands.

Roll the turkey into ball form (should make about 24).

Heat olive oil over medium-high heat in deep skillet.

Brown meatballs (about 3 minutes), then lower heat and cook another 3 minutes.

Remove meatballs with slotted spoon.

Using the same skillet, increase heat to medium-high and add chicken broth.

Allow to simmer until liquid reduces by half.

Add sour cream and whisk, cooking another minute.

Add salt and pepper to taste.

Add meatballs, sprinkle with chopped parsley and serve.

Bacon and Cheese Soup

4 pieces of bacon
1 white onion, diced
1/4 tsp. freshly ground pepper
1/2 tsp. dry mustard
4 tsp. sour cream

Cook bacon in a large skillet until crisp. Remove and pat dry. Crumble bacon.

In the same skillet, add mustard, chicken broth and pepper. Bring mixture to a boil, then reduce heat to low.

Whisk in sour cream.

Stir in half-and-half, cheddar cheese, and paprika over a low heat until cheese is completely melted. Sprinkle soup with the crumbled bacon.