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  • Black-Eyed Pea Salad

    Black-Eyed Pea Salad

    How to Make Black-Eyed Pea Salad

    This easy black-eyed pea salad is full of fresh vegetables and mixed with a zingy sweet n’ spicy sauce. The sauce contains no added sugars, and is low in carbohydrates and calories because it’s made with Splenda® Granulated Sweetener instead of sugar. This flavorful bean dish is easy to make and it will wow your taste buds! Enjoy serving this at picnics, potlucks and at-home as a healthy lunch or afternoon snack.


    8 hr prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a serving bowl, whisk together Splenda Sweetener, salt, pepper, garlic, vegetable oil, vinegar, and hot sauce.

    2. Add black-eyed peas, bell pepper, celery, and onion; toss gently to coat with dressing. Cover and refrigerate overnight for best flavor.

    Low Carb
    Dinner
    Lunch
    No Cook
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    Splenda® Granulated Sweetener
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    garlic (minced)
    1 clove

    vegetable oil
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    hot sauce
    1/2 tsp

    black-eyed peas (drained and rinsed)
    1 1/2 (15-oz) cans

    bell peppers (diced)
    3/4 cup

    celery (diced)
    1/2 cup

    red onion (diced)
    1/2 cup

    onion(s) (diced)
    1/4 cup

  • Candied Mixed Nuts

    Candied Mixed Nuts

    How to Make Candied Mixed Nuts

    This is the easiest, BEST candied nuts recipe ever! Making this recipe will fill your kitchen with warm cinnamon scents, and can be enjoyed with no added sugars! This recipe takes just minutes to mix up and is ready in under an hour. These candied nuts are made with Splenda® Stevia Sweetener instead of sugar, making them lower in calories and carbs than traditional candied nuts.


    10 min prep time


    30 min cook time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 300°F. Spray a baking sheet with cooking spray.

    2. In a bowl, combine pecans, walnuts, and almonds. Add beaten egg whites, tossing to coat.

    3. In another bowl, combine Splenda Sweetener, cinnamon, and salt. Sprinkle over nuts; toss to coat. Spread mixture evenly in prepared pan.

    4. Bake for 30–40 minutes, stirring every 10 minutes, until nuts are toasted. Cool completely.

    Low Carb
    Dessert
    Holidays & Entertaining
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    pecans (unsalted)
    3/4 cup

    unsalted walnut halves
    3/4 cup

    unsalted whole blanched almonds
    1/2 cup

    egg whites (lightly beaten)
    2

    Splenda® Stevia Sweetener
    16 packet

    ground cinnamon
    1 tsp

    salt
    1/2 tsp

  • Cinnamon French Vanilla Overnight Oats

    Cinnamon French Vanilla Overnight Oats

    How to Make Cinnamon French Vanilla Overnight Oats

    These delicious cinnamon overnight oats are a simple, healthy, protein-packed breakfast and can be a great low-prep staple for your whole family—it takes just 5 minutes to prepare the night before! The recipe uses a Splenda® Diabetes Care Shake instead of milk, which provides flavor, plus added fiber, healthy fats, vitamins, and minerals for a nutritious start to your day. 


    8 hr prep time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine oats, chia seeds, and cinnamon.

    2. Add Splenda Diabetes Care Vanilla Shake and vanilla extract to oat mixture. Stir until combined.

    3. Divide the oat mixture evenly between two containers with lids. Cover and place in the refrigerator overnight.

    4. Top each container with half the apple slices before serving.

    Low Sodium
    Fiber Focused
    Kid Friendly
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      47g

      17%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      400mg
      9%

    Ingredients

    quick cooking oats
    1 cup

    chia seeds
    1 tsp

    ground cinnamon
    1/2 tsp

    Splenda® Diabetes Care Vanilla Shake
    1 (8-oz) bottle

    vanilla extract
    1/2 tsp

    apple (sliced)
    1

  • Sweet Southern Coleslaw

    Sweet Southern Coleslaw

    How to Make Sweet Southern Coleslaw

    This coleslaw is the perfect balance of tangy and sweet! The recipe uses Splenda® Granulated Sweetener instead of sugar to provide a sweet flavor with less carbs and calories. Crunchy crisp shredded cabbage with this delicious dressing makes the ideal complement to many main dishes and can be enjoyed as a healthy snack by itself. Get ready to enjoy your new favorite slaw recipe!


    1 hr prep time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the mayonnaise, vinegar, lemon juice, mustard, Splenda, and fennel seed; whisk until well combined. Add black pepper to taste.

    2. Add the cabbage, carrots, red onion, bell peppers, and radishes to the bowl with the dressing; toss gently to coat with dressing. Refrigerate for 1 hour before serving for best flavor.

    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      1g

    • Potassium
      240mg
      5%

    Ingredients

    light mayonnaise
    1 cup

    Apple Cider Vinegar
    1/4 cup

    lemon juice
    3 tbsp

    Dijon Mustard
    2 tbsp

    Splenda® Granulated Sweetener
    1/4 cup

    fennel seeds
    2 tsp

    black pepper
    to taste

    shredded cabbage
    4 cup

    shredded carrots
    1 (6-oz) bag

    diced red onion
    1 cup

    yellow bell pepper (thinly sliced)
    2

    red bell pepper (thinly sliced)
    2

    radishes (thinly sliced)
    5

  • Cucumber and Onion Salad

    Cucumber and Onion Salad

    How to Make Cucumber and Onion Salad

    Cucumber Onion Salad is a refreshing variation from the classic tossed salad. Crisp fresh cucumbers are tossed with sweet onion and lightly coated with a delicious sweet-tart vinaigrette made with Splenda® Granulated Sweetener instead of sugar. Enjoy this low carbohydrate, low calorie dish with a main entrée or as a healthy snack.


    2 hr prep time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-metallic bowl, combine cucumbers and onions.

    2. In a glass measuring cup, combine vinegar, Splenda, salt, and pepper; whisk to dissolve sweetener. Pour over cucumbers and onions.

    3. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

    Low Sodium
    Veggie Rich
    Low Carb
    Budget Friendly
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      80mg
      2%

    Ingredients

    thinly sliced cucumbers
    2 1/2 cup

    thinly sliced onions
    1/2 cup

    white vinegar
    1/3 cup

    Splenda® Granulated Sweetener
    1/3 cup

    salt
    1/4 tsp

    black pepper
    to taste

  • Milk Chocolate Peanut Butter Banana Smoothie

    Milk Chocolate Peanut Butter Banana Smoothie

    How to Make Milk Chocolate Peanut Butter Banana Smoothie

    Chocolate, peanut butter and banana is a winning combination no matter how it’s paired, and this smoothie definitely hits the spot! It’s made with a Splenda® Diabetes Care Shake, which provides sweetness without added sugars, plus high-quality protein and healthy fats. A spoonful of peanut butter and a half-of-a-banana makes this smooth & creamy shake taste decadent & rich, but without compromising healthy eating.


    5 min prep time


    2servings


    9 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all ingredients in a blender. Blend until all ingredients are combined and smooth. Divide smoothie between two glasses and serve.

    Low Sodium
    Fiber Focused
    Beverages
    Breakfast and Brunch
    Cooking for 1 or 2
    No Cook
    Quick & Easy
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      9 oz


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      390mg
      8%

    Ingredients

    Splenda® Diabetes Care Chocolate Shake
    1 (8-oz) bottle

    frozen banana
    1/2

    chia seeds
    1 tbsp

    peanut butter
    1 tbsp

    ice
    1 cup

  • Homemade Instant Soup Jars

    Homemade Instant Soup Jars

    How to Make Homemade Instant Soup Jars

    Instant soups are a convenient and inexpensive meal, but they are loaded with sodium. This homemade version is easy to prepare ahead of time (make a few at a time for easy meal prepping) so you can enjoy the same convenience, but a much healthier version! This recipe calls for coconut aminos, which is a lower sodium (only 90 mg per tsp!), gluten-free substitute for soy sauce. If you’re trying to cut back on sodium, coconut aminos are a great alternative to soy sauce to keep in your pantry. To make the hard-boiled egg for this recipe, try our favorite method here.


    10 min prep time


    5 min cook time


    1serving


    1 soup jar with 1 hard boiled egg

    Print Recipe >

    Step-By-Step Instructions:

    1. Layer rice, frozen vegetables, cabbage, and carrot in a 16 oz glass jar with lid.
    2. In a small bowl mix coconut aminos, sesame oil, ginger, garlic powder and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.
    3. Remove jar from refrigerator at least 15 minutes before you are ready to eat.
    4. Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.
    5. Peel and slice the hard-boiled egg, and add to the soup. Pour contents from jar into a bowl, or enjoy straight from the jar!
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Vegetarian
    Soup
    Quick & Easy
    Lunch
    Gluten-Free
    Easy Pantry Recipes
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    Nutrition facts

    1 Serving



    • Serving Size

      1 soup jar with 1 hard boiled egg


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        4.6g

        16%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      360mg
      8%

    Ingredients

    frozen chopped veggie mix, such as broccoli, cauliflower, and carrots
    1/2 cup

    cooked brown rice
    1/2 cup

    shredded cabbage
    1/2 cup

    shredded carrot
    1 tbsp

    coconut aminos
    1 tsp

    sesame oil
    1 tsp

    fresh grated ginger
    1/2 tsp

    garlic powder
    1/2 tsp

    crushed red pepper flakes (optional)
    1 pinch

    hard-boiled egg
    1

  • Beef & Broccoli Stir Fry

    Beef & Broccoli Stir Fry

    How to Make Beef & Broccoli Stir Fry

    Stir fry is an easy, budget-friendly meal that is perfect for a quick weeknight meal. This recipe calls for a frozen broccoli stir fry mix, but you could use any frozen vegetables you have on hand. Or, use fresh vegetables! Stir fry is great for using up random vegetables in your fridge before they go bad. You could also substitute chicken, pork, or shrimp for the beef, or use tofu for a vegetarian entree.

    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    15 min prep time


    15 min cook time


    4servings


    1/4 of stir fry with 1/2 cup rice

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare rice according to package directions (or start with 2 cups cooked rice).
    2. Microwave frozen stir-fry vegetable blend on defrost setting for 3-4 minutes to thaw.
    3. In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend and cook over high heat, stirring constantly, for about 5 minutes. Remove from pan and set aside.
    4. Add the beef to the pan and cook until beef is done to your likeness, or about 7 minutes.
    5. Prepare the sauce by combining chicken broth, cornstarch and soy sauce in a bowl.
    6. Add cooked vegetables and sauce to the pan with the beef. Heat and stir until sauce is thick. Serve stir fry with 1/2 cup cooked rice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Budget Friendly
    Dinner
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of stir fry with 1/2 cup rice


    • Amount per serving



      Calories





      373

    • % Daily value*

    • Total Fat
      17g

      22%

    • Cholesterol
      42mg

      14%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        5.1g

        18%
      • Total Sugars
        0.5g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      555mg
      12%

    Ingredients

    brown rice
    2 cup

    frozen broccoli stir fry vegetable blend
    12 oz

    peanut oil
    2 tbsp

    garlic (minced)
    2 clove

    lean sirloin beef (cut into bite-sized pieces)
    8 oz

    low sodium chicken broth
    1/4 cup

    Cornstarch
    1 tbsp

    lower sodium soy sauce
    2 tbsp

  • Roasted Cabbage Steaks

    Roasted Cabbage Steaks

    How to Make Roasted Cabbage Steaks

    Cabbage is a budget-friendly, versatile vegetable. In this recipe, a whole head of cabbage is sliced into thick “steaks” and roasted for a hearty side dish or vegetarian entree. These would also be great cooked on the grill. You could make a simple sauce of Greek yogurt and dill to top the steaks.


    5 min prep time


    1 hr cook time


    6servings


    1 cabbage steak

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F. Cut cabbage head into six 1″ thick slices.

    2. Arrange cabbage slices on a baking sheet and drizzle with olive oil. Sprinkle seasoning blend and dill weed over cabbage. Cover with aluminum foil.

    3. Bake for 45 minutes. Remove foil and let cabbage steaks brown in oven for 15 minutes longer.

    Kidney-Friendly
    Veggie Rich
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Easy Pantry Recipes
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cabbage steak


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      270mg
      6%

    Ingredients

    fresh dill (chopped)
    1 tbsp

    salt-free all-purpose seasoning blend, such as Ms. Dash
    1 tbsp

    black pepper
    1/2 tsp

    olive oil
    2 tbsp

    green cabbage
    1 head

  • Quick & Easy Cheese Dip

    Quick & Easy Cheese Dip

    How to Make Quick & Easy Cheese Dip

    This super simple dip can be stirred together to maintain the cottage cheese texture, or blended for a smooth and creamy dip. It’s perfect for making ahead of time—the flavors meld and get stronger during storage, so you can prepare it ahead of time and store in the fridge for up to 5 days. Serve with fresh raw veggies or whole wheat crackers as an appetizer or snack.


    10 min prep time


    12servings


    3 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together in a medium bowl. Serve immediately, or cover and refrigerate until chilled. OPTIONAL: For a creamier dip, blend everything together in a food processor or blender.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Appetizers
    Easy Pantry Recipes
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      3 tbsp


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      80mg
      2%

    Ingredients

    crumbled blue cheese
    1/3 cup

    garlic powder
    1/2 tsp

    fresh or dried dill
    1 tsp

    hot sauce
    2 tsp

    green onions (chopped)
    3

    sour cream
    1 cup

    cottage cheese
    1 1/2 cup