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  • Grilled Chicken Sausage with Zucchini and Peppers

    Grilled Chicken Sausage with Zucchini and Peppers

    How to Make Grilled Chicken Sausage with Zucchini and Peppers

    Need a quick weeknight dinner and don’t feel like heating up the house? This 4-ingredient budget-friendly dish, cooked on the grill, is full of flavor and low in carbs. If desired, serve it with a side of wild rice or quinoa and a simple mixed green salad for a complete, balanced meal. Look for pre-cooked sausages with the lowest fat and sodium content that you can find.


    10 min prep time


    10 min cook time


    4servings


    1 sausage link and 1/2 cup zucchini-pepper mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a grill to medium high. Spray a grill rack with cooking spray. Add the zucchini and peppers to the grill or veggie basket and grill for 8 to 10 minutes, until tender.
    2. Place the chicken sausage on the grill and heat through for 4 to 5 minutes, turning frequently.
    Veggie Rich
    Low Carb
    Grilling
    Lunch
    Main Dish
    Quick & Easy
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sausage link and 1/2 cup zucchini-pepper mixture


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      17g

    • Potassium
      710mg
      15%

    Ingredients

    nonstick cooking spray
    1

    large zucchini (sliced into circles)
    2

    red bell pepper (sliced in 1-inch-wide strips)
    1

    fully cooked chicken sausage, any flavor, such as sun-dried tomato
    4 links

  • Grilled Chicken Sandwich With Olive Arugula Topping

    Grilled Chicken Sandwich With Olive Arugula Topping

    How to Make Grilled Chicken Sandwich With Olive Arugula Topping


    5 min prep time


    10 min cook time


    4servings


    1 sandwich

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    Step-By-Step Instructions:

    1. Heat a large skillet over medium-high heat. Coat chicken with cooking spray and sprinkle with the basil, onion powder, and pepper flakes. Cook 5 minutes on each side or until no longer pink in center.
    2. Meanwhile, combine the topping ingredients in a medium bowl. Place the chicken on bottom half of the bread, top with the arugula mixture, top with remaining bread, and cut into four sections.
    Comfort Food
    Grilling
    Dinner
    Lunch
    Main Dish
    Quick & Easy
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      365

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      32g

    • Potassium
      405mg
      9%

    Ingredients

    chicken breasts (boneless, thin cutlets, rinsed and patted dry )
    4

    nonstick cooking spray
    1

    fresh basil leaves (dried)
    1 tsp

    onion powder
    1/2 tsp

    crushed red pepper flakes (dried)
    1/8 tsp

    multi-grain Italian bread (cut in half lengthwise)
    8 oz

    packed arugula or spring greens
    2 cup

    red onion (diced)
    1/4 cup

    Kalamata olives (pitted, coarsely chopped)
    16

    Extra Virgin Olive Oil
    1 1/2 tbsp

    red wine vinegar
    2 1/2 tbsp

  • Grilled Chicken Caesar Kabobs

    Grilled Chicken Caesar Kabobs

    How to Make Grilled Chicken Caesar Kabobs

    This tasty grilling recipe is also packed with vegetables. To make this dish even more colorful, add in some green and yellow pepper pieces on your kabobs.


    30 min prep time


    12 min cook time


    4servings


    2 cups romaine and 2 kabobs

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    Step-By-Step Instructions:

    1. Soak the bamboo skewers in warm water for at least 30 minutes.
    2. Preheat an indoor or outdoor grill.
    3. While the skewers are soaking, whisk together the yogurt, garlic, lemon juice, Worcestershire sauce, olive oil, 2 Tbsps. parmesan cheese, salt, and ground black pepper.
    4. Add the chicken pieces to a bowl and pour 3 Tbsps. of the dressing over the chicken and toss to lightly coat. Let the chicken sit for 15 minutes. Note: Reserve the extra dressing and be sure it does not come in contact with the raw chicken.
    5. Thread alternating pieces of chicken and red bell pepper onto the soaked skewers starting and ending with the chicken, using 3 pieces of chicken and 3 pieces of red pepper.
    6. Grill the kabobs about 7 minutes, turning frequently or until the chicken is cooked through and reaches 165 degrees F. Set aside.
    7. Toss the romaine lettuce with the remaining salad dressing and then serve by putting two cups of salad on a plate, top with two chicken kabobs, sprinkle with 8 slices of olive, and one Tbsp. of grated parmesan cheese.
    Veggie Rich
    Low Carb
    Grilling
    Lunch
    Main Dish
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups romaine and 2 kabobs


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      36g

    • Potassium
      700mg
      15%

    Ingredients

    bamboo skewers
    8

    Plain Nonfat Greek yogurt (non-fat)
    1/2 cup

    garlic (minced or grated)
    1 clove

    lemon juice
    2 tbsp

    Worcestershire sauce
    2 tsp

    Extra Virgin Olive Oil
    1 tbsp

    grated Parmesan cheese (divided use)
    1/4 cup plus 2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    boneless, skinless chicken breast (cut into 3/4-inch cubes (aim for 24 pieces of chicken))
    1 1/4 lbs

    red bell peppers (seeded and cut into 1-inch pieces (aim for 24 pieces of pepper))
    2

    romaine lettuce (chopped)
    8 cup

    Kalamata olives (pitted and sliced into fourths )
    16

  • Grilled Chicken Salad With Candied Pecans

    Grilled Chicken Salad With Candied Pecans

    How to Make Grilled Chicken Salad With Candied Pecans

    Sometimes I just crave a simple field green salad with the crunch of nuts, tang of dried fruit, and some simple grilled chicken over the top. This is it. Top with Triple Citrus Vinaigrette.


    10 min prep time


    15 min cook time


    8servings


    1⁄8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans and cook 3–4 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
    2. Combine greens, Triple Citrus Vinaigrette, and orange sections in a large bowl. Toss well. Place 1 cup greens mixture on each of 8 plates. Top each serving with 1 1⁄2 teaspoons pecans and 1 1⁄2 teaspoons cranberries.
    3. Top with grilled chicken breast and serve immediately.
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Mediterranean
    Grilling
    Dinner
    Lunch
    Main Dish
    Salads
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    Nutrition facts

    8 Servings



    • Serving Size

      1⁄8 recipe


    • Amount per serving



      Calories





      275

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      37g

    • Potassium
      520mg
      11%

    Ingredients

    Olive oil cooking spray
    1

    pecans (chopped)
    1/4 cup

    sugar
    1 tsp

    ground cayenne red pepper
    1/8 tsp

    fresh salad greens
    10 cup

    Triple Citrus Vinaigrette (Link to recipe in description)
    3/4 cup

    navel oranges (peeled and sectioned)
    2

    dried cranberries or apricots
    1/4 cup

    chicken breasts (grilled)
    2 lbs

  • Grilled Cheesy Eggplant

    Grilled Cheesy Eggplant

    How to Make Grilled Cheesy Eggplant

    Eggplant is a low-carb vegetable and does not raise blood sugar levels significantly. If you cant find baby eggplant, you can use regular eggplant for this recipe.


    5 min prep time


    4servings


    1/2 baby eggplant

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    Step-By-Step Instructions:

    1. Preheat grill to medium-high.
    2. Drizzle the olive oil evenly over the eggplant halves. Sprinkle eggplant evenly with garlic powder and black pepper.
    3. Place eggplant halves on grill cut side down and cook for 3-4 minutes, until tender.
    4. Flip over and spread mozzarella cheese evenly over eggplant halves. Grill an additional 3-4 minutes until cheese is melted.
    5. Remove eggplant from grill and place side-by-side on a serving dish. Drizzle evenly with balsamic vinegar and Parmesan cheese.
    Low Sodium
    Low Carb
    Veggie Rich
    Grilling
    Dinner
    Gluten-Free
    Quick & Easy
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 baby eggplant


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      2g

    Ingredients

    olive oil
    1 tbsp

    baby eggplants (cut in half lengthwise)
    2

    garlic powder
    1/8 tsp

    black pepper (ground)
    1/8 tsp

    mozzarella cheese (part-skim, shredded)
    1/4 cup

    balsamic vinegar
    1 tbsp

    Parmesan cheese (freshly grated)
    2 tsp

  • Grilled Athenian Burger

    Grilled Athenian Burger

    How to Make Grilled Athenian Burger

    When is a burger not just a burger? You’ll soon find out after trying this version. You may substitute 50% lamb for beef in this recipe as well. I sometimes spike this recipe with crushed red chili flakes or a minced Serrano chili because I’m a spicy food freak.

    Note—The Nutrition Facts information for this recipe is for the burger patty and suggested toppings only.


    10 min prep time


    13 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large mixing bowl combine all ingredients and mix until just combined.
    2. Divide mixture into 4 equal parts and form 4 burgers. Place on a plate and refrigerate until ready for grilling.
    3. Spray grill or stove-top grill pan with high- heat olive or canola oil spray. Heat grill to high temperature (450–500°F).
    4. Grill burgers for approximately 6–8 minutes. Turn and repeat process for an additional 4–5 minutes. Check for doneness with a thermometer. Internal temperature should be about 160°F as they will continue to cook for a few minutes.
    5. Top with fresh romaine leaves, sliced tomatoes, and red onion on a whole-grain bun or wrapped in a pita.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Grilling
    Dinner
    Holidays & Entertaining
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      70mg

      23%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      390mg
      8%

    Ingredients

    ground beef (95% lean)
    1 lbs

    Greek yogurt (fat-free)
    4 tbsp

    garlic (minced)
    1 clove

    fresh leaf oregano
    1 tsp

    fresh leaf parsley (chopped)
    2 tbsp

    lemon zest (lemon peel, grated)
    1/2 tsp

    black pepper
    1/4 tsp

  • Green Vegetable Egg “Tortilla”

    Green Vegetable Egg “Tortilla”

    How to Make Green Vegetable Egg “Tortilla”

    Adding lots of greens to your morning meal charges your body with some incredible nutrition. This recipe is a great way to get you through the first part of the day. Breakfast doesn’t have to mean hitting the drive-through window at a doughnut or coffee shop. The time we spend waiting to place our order at the drive-through could be spent making an awesome, healthy, diabetes-friendly breakfast like this one. Have a great day!

    This recipe from Sabores de Cuba, by Ronaldo Linares. To order directly from the American Diabetes Association, click here.


    10 min prep time


    15 min cook time


    4servings


    1/4 of the tortilla

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    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. To a bowl, add green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, pepper, and smoked paprika. Toss ingredients well to make sure greens are covered with the spices.
    3. Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes.
    4. Add milk to the bowl with whisked eggs and whisk briefly to combine. Add egg mixture to pan and stir with a wooden or plastic spoon. Make sure all ingredients are evenly spread out.
    5. Place pan in the middle rack of your oven and cook for 10 minutes. To check if the tortilla (egg and vegetable mixture) is done, insert a toothpick in the middle; if it comes out clean, the tortilla is cooked through.
    6. Remove from oven and let it rest on the stovetop for 1-2 minutes so eggs settle and don’t fall apart when serving. Enjoy!
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Mexican/Southwestern
    Latin American
    Caribbean
    Vegetarian
    Main Dish
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of the tortilla


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      350mg
      7%

    Ingredients

    green onion (finely sliced)
    2 stalks

    broccoli (finely sliced (about 1 cup))
    2

    roma (plum) tomatoes (washed and cubed)
    1/2 cup

    spinach (washed and thinly sliced)
    1 cup

    Kosher Salt
    1/2 tsp

    garlic powder
    1 tsp

    dried oregano (dried)
    1 tsp

    black pepper (cracked)
    1/4 tsp

    smoked paprika
    1/2 tsp

    eggs (whisked)
    4

    milk (fat-free)
    1/2 cup

  • Grilled Angel Food Cake With Melted Berries

    Grilled Angel Food Cake With Melted Berries

    How to Make Grilled Angel Food Cake With Melted Berries


    15 min prep time


    10 min cook time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a medium bowl with a large piece of aluminum foil, pressing the foil into the sides of the bowl well.
    2. Add the berries, Splenda, maple syrup, cardamom, and balsamic vinegar over all.
    3. Wrap the foil up, forming a package, and twist the top so the liquid doesn’t escape.
    4. Preheat the grill over medium-high heat and place the berry package on the grill.
    5. Grill for 5–6 minutes, turning and shaking the package occasionally. Spray the cake slices lightly with vegetable oil to prevent sticking and add the cake slices to the grill to mark. Grill gently for 2–3 minutes, place on a serving dish and pour the melted berries over the cake.
    6. If desired, serve with sugar-free whipped cream or low- or no-fat Greek yogurt.
    Low Sodium
    CKD Dialysis
    Kidney-Friendly
    Grilling
    Comfort Food
    Vegetarian
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        15g

    • Protein
      2g

    • Potassium
      125mg
      3%

    Ingredients

    mixed berries (such as strawberries, blueberries, blackberries, and raspberries)
    3 cup

    low-calorie sugar substitute
    1 tsp

    maple syrup
    1 tbsp

    cardamom (ground)
    1/4 tsp

    balsamic vinegar
    4 tsp

    angel food cake, cut into eight (1-inch-thick slices)
    1

    vegetable oil
    1

  • Green Salad with Raspberry Vinaigrette

    Green Salad with Raspberry Vinaigrette

    How to Make Green Salad with Raspberry Vinaigrette

    Looking for a lower-carb side dish? This festive salad is easy to put together and makes for a light, yet tasty side on Thanksgiving – or any other day of the month!


    25 min prep time


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk dressing ingredients.
    2. In a medium salad bowl, toss together salad ingredients. Drizzle dressing over salad and toss gently to coat.
    Low Sodium
    Low Carb
    Veggie Rich
    Gluten-Free
    Holidays & Entertaining
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      72

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      122mg

      5%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        3g

        11%

    • Protein
      1g

    Ingredients

    fresh raspberries (pureed)
    1/2 cup

    white wine vinegar
    1/4 cup

    pine nuts
    1 tbsp

    fresh raspberries
    1 cup

    mixed baby field greens
    4 cup

    black pepper
    1 pinch

    salt
    1/4 tsp

    olive oil
    1 1/2 tbsp

  • Smoothie Breakfast Bowl

    Smoothie Breakfast Bowl

    How to Make Smoothie Breakfast Bowl

    A smoothie topped with some crunch makes for a complete breakfast in a bowl! The extra ingredients make this thick fruit-and-veggie blend more filling than a drinkable smoothie.

    This recipes comes from The Diabetes Cookbook. 


    5 min prep time


    0 min cook time


    2servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients except KIND bar in a blender. Purée until smooth and thick, stopping to stir mixture in between blending at times. (Add a little more almond milk if needed.)
    2. Pour smoothie mixture into 2 bowls. Top each bowl with half of the crumbled KIND bar.
    Fiber Focused
    Kid Friendly
    Breakfast and Brunch
    Vegetarian
    Gluten-Free
    Cooking for 1 or 2
    Quick & Easy
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    Nutrition facts

    2 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      10mg

      3%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        19g
      • Added Sugars
        2g

        4%

    • Protein
      11g

    • Potassium
      670mg
      14%

    Ingredients

    unsweetened almond milk
    3/4 cup

    non-fat plain Greek yogurt
    1/2 cup

    frozen mixed fruit
    1 cup

    baby spinach
    2 cup

    frozen banana (sliced)
    1 med

    KIND Maple Glazed Pecan & Sea Salt bar OR 1/2 cup low sugar granola (crumbled)
    1 bar