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Category: Recipe

  • Summer Fruit Smoothie

    Summer Fruit Smoothie

    How to Make Summer Fruit Smoothie

    Take advantage of fresh summer fruit to whip up a refreshing smoothie! Or, use frozen fruit to enjoy summer flavors any time of year.


    5 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a blender and puree until smooth.

    Kid Friendly
    American
    Vegetarian
    No Cook
    Gluten-Free
    Breakfast and Brunch
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        12g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      298mg
      6%

    Ingredients

    fresh blueberries
    1 cup

    chopped fresh strawberries
    1 cup

    peaches (peeled, seeded and chopped)
    2

    peach flavored Greek style yogurt (non-fat)
    6 oz

    almond milk (unsweetened)
    1 cup

    ground flax seed
    2 tbsp

    ice
    1/2 cup

  • Summer Crab Salad

    Summer Crab Salad

    How to Make Summer Crab Salad

    This simple but elegant lunch is a nice break from a boring sandwich. Feel free to add red peppers if you want some added color and crunch.


    10 min prep time


    4servings


    about ½ cup crab salad and 1 lettuce leaf

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl mix together all salad ingredients, except lettuce leaves.
    2. Serve 1/2 cup crab salad on each lettuce leaf. You could also serve on whole-wheat bread or crackers.
    Low Carb
    Seafood
    Dinner
    Gluten-Free
    Lunch
    Quick & Easy
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      about ½ cup crab salad and 1 lettuce leaf


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      60mg

      20%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      11g

    • Potassium
      295mg
      6%

    Ingredients

    white crab meat (6-ounce each, drained)
    2 can

    celery (diced)
    2 stalks

    green onions (sliced)
    2

    lemon juice
    1 tbsp

    light mayonnaise
    2 tbsp

    Plain Nonfat Greek yogurt (non-fat)
    1 tbsp

    black pepper
    1/8 tsp

    Dash hot sauce
    1

    large lettuce leaves
    4

  • Summer Chicken Spring Rolls

    Summer Chicken Spring Rolls

    How to Make Summer Chicken Spring Rolls

    With little cooking needed, these rolls are a great addition to any summer menu.


    20 min prep time


    4servings


    2 rolls

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl combine cabbage, chicken, carrots, cucumbers, cilantro, mushrooms and green onion.
    2. In a small bowl, whisk together the soy sauce, vinegar, hot water, olive oil, and ginger.
    3. Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/3 cup of chicken-vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining spring rolls.
    4. Serve spring rolls with dipping sauce.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Asian
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2 rolls


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      18g

    • Potassium
      300mg
      6%

    Ingredients

    cabbage (shredded)
    1 cup

    cooked chicken (shredded)
    1 1/2 cup

    shredded carrotst
    1/2 cup

    diced cucumber
    1/2 cup

    chopped fresh cilantro
    1/4 cup

    thinly sliced shiitake mushrooms
    1/2 cup

    green onion (chopped)
    1

    rice paper spring roll wrappers
    8

    lower sodium soy sauce
    2 tbsp

    rice wine vinegar
    3 tbsp

    hot water
    2 tbsp

    olive oil
    1 tbsp

    ground ginger
    1 tsp

  • Stuffed Mushrooms

    Stuffed Mushrooms

    How to Make Stuffed Mushrooms

    This low-carb appetizer is sure to be a crowd pleaser. Stuffed mushroom recipes are typically loaded with calories, but the turkey sausage and reduced-fat cheese in this recipe help save calories while still providing bold flavor.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    15 min prep time


    6servings


    1 mushroom

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 325 degrees F. Coat a square baking dish with cooking spray.
    2. Remove the stems from the mushrooms and chop them finely. Set aside the stems.
    3. Place the mushroom caps in a bowl and toss them with 1 Tsp. olive oil and balsamic vinegar. Set aside the caps.
    4. Heat the remaining Tsp. olive oil in a medium skillet over medium heat. Add the onion, green pepper, and mushroom stems and sauté for 3 minutes. Add the sausage and cook for another 8 to 10 minutes, stirring frequently, until the sausage is completely browned.
    5. Add the bread crumbs, stirring to combine evenly with all the other ingredients. Stir in the mozzarella cheese and melt.
    6. Remove the pan from the heat and stir in the Parmesan cheese.
    7. Fill each mushroom generously with the sausage mixture (about 1 heaping Tbsp. per mushroom cap). Arrange the mushrooms in the baking dish and bake 40 minutes or until the stuffing is crispy on the top.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Quick & Easy
    Snacks
    Gluten-Free
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      1 mushroom


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    extra-large white mushrooms
    6 (about 8 oz)

    olive oil (divided)
    2 tsp

    balsamic vinegar
    2 tsp

    small onion (diced)
    1/4

    small green pepper (diced)
    1/4

    lean turkey breakfast sausage
    2 oz

    gluten-free bread crumbs
    2 tbsp

    reduced-fat, shredded mozzarella cheese (reduced-fat, shredded)
    1 tbsp

    grated Parmesan cheese
    1 tbsp

  • Stuffed Brussels Sprouts Bites – Foodie Recipe

    Stuffed Brussels Sprouts Bites – Foodie Recipe

    How to Make Stuffed Brussels Sprouts Bites – Foodie Recipe

    These make for a unique holiday appetizer or side dish that your guests will love.


    20 min prep time


    12servings


    2 bites

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.
    2. Trim the ends of the Brussels sprouts and cut them in half, lengthwise. Bring a large pot of water to a boil and blanch the sprouts for 2 minutes, drain and set aside.
    3. Using a melon baller or Tsp. measure, core the sprouts, set aside the shells and roughly chop the scooped cores.
    4. Add olive oil to a medium sauté pan over medium heat. Add bacon and sauté until almost crisp. Add the chopped sprouts and garlic and sauté for a 3-4 more minutes until the sprouts have softened.
    5. In a bowl, mix together the goat cheese, milk, salt (optional), black pepper and parmesan cheese. Add the sautéed bacon and sprouts and mix thoroughly.
    6. Divide the filling mixture evenly among each sprout core (about a rounded Tsp.). Lay sprouts on a baking sheet and bake for 20 minutes or until the filled sprouts are a golden brown. Serve warm.
    Veggie Rich
    Low Carb
    Low Sodium
    Appetizers
    Sides
    Foodie
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      2 bites


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      90mg
      2%

    Ingredients

    Large Brussels sprouts
    12

    olive oil
    1 tbsp

    lean turkey bacon (diced)
    3 slice

    garlic (minced)
    1 clove

    soft goat cheese
    3 oz

    skim milk
    2 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    Parmesan cheese (grated)
    1 tbsp

  • Stuffed Acorn Squash

    Stuffed Acorn Squash

    How to Make Stuffed Acorn Squash

    Try this dish in place of stuffing or as a vegetable side dish this Thanksgiving. You can also enjoy it any other night for dinner. It’s packed with flavor and nutritious ingredients.


    20 min prep time


    45 min cook time


    8servings


    1/4 squash

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Coat a baking pan with non-stick cooking spray and place squash cut-side down in the pan. Add about an inch of water and bake for 30 minutes.
    3. While the squash is baking, add olive oil to a sauté pan over medium-high heat. Sauté mushrooms and chicken sausage until golden brown. Add kale, salt (optional) and pepper and sauté until kale is wilted, about 5-7 minutes.
    4. Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.
    5. Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with 1/4 of the mushroom mixture then return to the oven. Bake for 15 minutes.
    6. Cut each squash in half and serve.
    Fiber Focused
    Foodie
    Dinner
    Sides
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 squash


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      6g

    • Potassium
      570mg
      12%

    Ingredients

    nonstick cooking spray
    1

    medium acorn squash (halved widthwise and seeded)
    2 (about 1 1/4 pounds each)

    olive oil
    1 tbsp

    cremini (baby bella) mushrooms (sliced)
    8 oz

    fully cooked apple chicken sausage (diced)
    2 (3-oz) links

    kale (stemmed and chopped)
    8 oz

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    low sodium chicken broth (fat-free, reduced sodium)
    1/2 cup

    cornbread stuffing (dried)
    1 cup

  • Spinach Sautéed in Garlic and Oil

    Spinach Sautéed in Garlic and Oil

    How to Make Spinach Sautéed in Garlic and Oil

    This “recipe” is so simple, but it’s an easy, healthful and tasty way to cook fresh spinach. Vegetables of any kind—cauliflower, broccoli, peppers, potatoes and/or green beans—can be blanched until just tender, and prepared the same way.


    5 min prep time


    5 min cook time


    4servings


    About 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil over high heat in a very large skillet until very hot. Add the spinach (you may need to work in batches) and cook, stirring, for about 1-2 minutes; the spinach should turn bright green and wilt slightly. Add the garlic and red chile flakes and continue to cook, stirring constantly, until the garlic begins to release its aroma, approximately 30 seconds.
    2. Remove the spinach from the heat, and season with salt and pepper. Toss well to combine, and serve with lemon on the side (for squeezing juice over the spinach).
    Fiber Focused
    Veggie Rich
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      About 1/2 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g

    • Protein
      8g

    • Potassium
      1450mg
      31%

    Ingredients

    Extra Virgin Olive Oil
    2 tbsp

    spinach (trimmed, well washed and dried)
    2 1/4 lbs

    garlic (minced)
    3 clove

    crushed red chile flakes
    1 pinch

    Kosher Salt
    1/8 tsp

    freshly ground black pepper
    1/4 tsp

    lemon (halved)
    1

  • Spinach, Tomato and Feta Cheese Baked Egg

    Spinach, Tomato and Feta Cheese Baked Egg

    How to Make Spinach, Tomato and Feta Cheese Baked Egg

    If you like to wake up with a hearty egg breakfast, you’ll love this quick and easy recipe.


    5 min prep time


    10 min cook time


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F.

    2. Spray 4 ramekins with cooking spray. Combine the spinach, tomato, feta cheese, and oregano; evenly distribute into ramekins. .

    3. Place egg over spinach mixture and bake until egg whites are set but the yolks are still soft, about 10-12 minutes

    Low Sodium
    Low Carb
    American
    Vegetarian
    Breakfast and Brunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      165mg

      55%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      7g

    • Potassium
      109mg
      2%

    Ingredients

    nonstick cooking spray
    1

    spinach (chiffonade (this means finely chopped))
    1/2 cup

    tomato(es) (small dice)
    1/4 cup

    feta cheese (fat-free)
    2 tbsp

    fresh oregano (minced)
    1 tsp

    medium eggs
    4

  • Spinach Pesto Halibut

    Spinach Pesto Halibut

    How to Make Spinach Pesto Halibut

    This delicious spinach pesto could also be used for a spread on turkey or chicken sandwiches or wraps. If you don’t like halibut you can substitute cod or tilapia.


    15 min prep time


    10 min cook time


    4servings


    1 halibut fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Spray grill with cooking spray. Preheat grill and cook halibut over medium high heat for 4 or 5 minutes on each side.
    2. Place 1 cup of spinach, pine nuts, lemon juice and mayonnaise in a food processor and lightly pulse. While processing, slowly add olive oil until the mixture is creamy.
    3. Pour the pesto mixture in a bowl and add Parmesan cheese and pepper.
    4. Put 1 cup of spinach on each of 4 plates; top with a grilled halibut fillet.
    5. Spread pesto mixture evenly over grilled halibut filets.
    Low Carb
    Seafood
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 halibut fillet


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      26g

    • Potassium
      740mg
      16%

    Ingredients

    nonstick cooking spray
    1

    halibut or other firm white fish
    4 (4-oz) fillets

    baby spinach leaves (divided use)
    5 cup

    pine nuts (toasted)
    2 tbsp

    lemon juice
    1 tbsp

    light mayonnaise
    1 tsp

    olive oil
    3 tbsp

    Parmesan (freshly grated)
    2 tbsp

    black pepper
    1/8 tsp

  • Spinach Salad with Chicken and Avocado

    Spinach Salad with Chicken and Avocado

    How to Make Spinach Salad with Chicken and Avocado

    A good salad needs veggies, protein, flavor, and different textures. The chicken in this recipe provides the protein. When combined with avocado and sunflower seeds, you get the perfect flavor, texture and crunch. This quick and easy salad is perfect for a light and satisfying lunch. It’s also great for meal prepping—simply pack each serving in a separate container, and wait to add the dressing until right before serving.


    15 min prep time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large salad bowl, combine the spinach, avocado, tomatoes, chicken, and sunflower seeds. Add the dressing and toss to coat evenly. Or, if preparing ahead of time, divide the salad between four containers. Add 1 1/2 tbsp of dressing just before eating.
    Veggie Rich
    Fiber Focused
    Salads
    Dinner
    Lunch
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      16g

    • Potassium
      860mg
      18%

    Ingredients

    baby spinach
    12 oz

    small avocado (pitted and cut into thin slices)
    1

    roma (plum) tomatoes (diced)
    2

    diced cooked chicken breast
    1 cup

    sunflower seeds
    4 tbsp

    light ranch dressing
    6 tbsp