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Category: Recipe

  • Juicy Lamb Burgers

    Juicy Lamb Burgers

    How to Make Juicy Lamb Burgers

    Make everyone feel special when you serve them this treat. It’s not every day that you’d serve lamb, but it’s a nice change from beef and turkey. The lamb provides all the juices you need, so there’s no need for cooking oil.


    8 min prep time


    8 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all the ingredients for the burger, handling the meat as little as possible. Form into four patties.
    2. Heat a cast iron skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side. Serve with tomato and lettuce on a whole-grain bun or serve bunless.
    Comfort Food
    Quick & Easy
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0.1g

    • Cholesterol
      60mg

      20%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      22g

    • Potassium
      620mg
      13%

    Ingredients

    lean ground lamb (ask butcher to bone lamb, trim off visible fat, and grind)
    1 lbs

    dry whole-wheat breadcrumbs
    1/2 cup

    rehydrated sundried tomatoes (diced)
    1/4 cup

    fresh parsley (minced)
    1/4 cup

    shallots (finely minced)
    1/4 cup

    grated Pecorino Romano cheese
    2 tbsp

    Kosher Salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    tomato(es)
    4 slice

    lettuce leaves
    4

  • Japanese Cucumber Salad

    Japanese Cucumber Salad

    How to Make Japanese Cucumber Salad

    Serve this vegetable side dish with grilled fish or chicken and a side of brown rice.


    15 min prep time


    2servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Peel the cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon.
    2. Using a mandolin, food processor, or knife, slice the cucumber into very thin slices.
    3. In a medium bowl, whisk together the vinegar, canola oil, Splenda or Stevia, and salt (optional).
    4. Toss the cucumbers and sesame seeds in the dressing and serve.
    Low Sodium
    Low Carb
    Veggie Rich
    Asian
    Gluten-Free
    Foodie
    Vegetarian
    Sides
    Salads
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      170mg
      4%

    Ingredients

    medium cucumber
    1

    rice vinegar
    2 tbsp

    olive oil
    1 tbsp

    honey or 1/2 packet artificial sweetener
    1 tsp

    salt
    1/4 tsp

    sesame seeds (toasted)
    1 tbsp

  • Jamaican Stuffed Fish With Ritz

    Jamaican Stuffed Fish With Ritz

    How to Make Jamaican Stuffed Fish With Ritz

    This recipe is a family favorite. The whole fish, normally yellowtail snapper or parrotfish, is stuffed whole, tied with strands of banana leaf, and placed on huge sticks where it is cooked over an open fire.


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Rub the scored surface of the fish with oil, lime, and salt.
    2. Make the stuffing by combining the crushed crackers, thyme, hot chili, scallions, and melted butter in a medium bowl. Fill the cavity of the fish with the stuffing, and using a toothpick or metal skewer, secure the opening by weaving skewer to close fish. You can also stick toothpicks into the bottom of the fish at 2-inch intervals to secure.
    3. Preheat grill to medium-high heat and place on grill grate. Cook for 15–18 minutes, turning occasionally, until cooked through and crusted on the outside.
    Fiber Focused
    Grilling
    Caribbean
    Kid Friendly
    Seafood
    Vegetarian
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      335

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      40mg

      13%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      650mg
      14%

    Ingredients

    whole-wheat crackers (crushed)
    2 cup

    fresh thyme (minced)
    1 tsp

    whole trout (or use snapper, cleaned, scaled, and scored in a crisscross pattern)
    2 small

    Juice of 1 lime
    1

    olive oil
    1 tbsp

    hot chili (seeded and minced, such as a Scotch bonnet, serrano, or jalapeño)
    1

    green onion (scallion) (chopped)
    1 bunch

    buttery spread (melted)
    1 tbsp

    Kosher Salt (to taste)
    1 pinch

  • Jalapeno Mac and Cheese

    Jalapeno Mac and Cheese

    How to Make Jalapeno Mac and Cheese

    To make this recipe a little quicker, use a jalapeno salsa or hot sauce instead of roasting the peppers. Use about 1/4 cup or adjust to the spiciness that you prefer.


    25 min prep time


    45 min cook time


    9servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.
    2. Lay jalapeno peppers on a piece of aluminum foil or a small baking sheet. Place on the top rack of the oven and roast until the skin is blackened, turning occasionally. About 20-30 minutes.
    3. Remove the blackened jalapenos from the oven and place in a bowl and immediately cover with plastic wrap. Let sit for 10-15 minutes to cool. Once the peppers have cooled, peel and seed the peppers. Set aside. Note: Protect your hands while doing this with gloves or even plastic sandwich bags to avoid getting and pepper juices on your hands.
    4. Once the peppers have finished roasting, turn the oven down to 350 degrees F.
    5. While jalapenos are roasting and cooling, add olive oil to a medium sauce pan over medium heat. Stir in flour and cook the flour for 1-2 minutes, taking care not to brown it. Stir constantly.
    6. Slowly whisk in the skim milk and bring to a boil, whisking constantly.
    7. Add in the Laughing Cow Lite Cheese Wedges, 1/4 cup parmesan cheese, ground nutmeg, salt (optional) and black pepper. Whisking constantly.
    8. Add the jalapeno peppers to the cheese mixture and using an immersion blender or stand up blender, blend them until smooth. There will be some texture from the peppers. Set aside.
    9. Using a food processor, blend the whole wheat bread, garlic and 2 Tbsps. grated parmesan cheese to make the crumble topping. Set aside.
    10. Cook pasta according to package directions, omitting salt. Drain pasta and immediately add it to the cheese mixture, stirring well to incorporate.
    11. Pour the macaroni and cheese into the prepared baking dish, sprinkle the top with the whole wheat breadcrumb mixture and bake for 15-20 minutes or until bubbly and topping is golden brown.
    Comfort Food
    Lunch
    Foodie
    Holidays & Entertaining
    Sides
    Vegetarian
    Dinner
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    Nutrition facts

    9 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        6g

    • Protein
      13g

    • Potassium
      420mg
      9%

    Ingredients

    nonstick cooking spray
    1

    small jalapeno peppers
    2

    whole grain rotini
    16 oz

    olive oil
    1 tbsp

    whole wheat flour
    2 tbsp

    skim milk
    3 cup

    Laughing Cow Lite Cheese wedges
    6

    Parmesan cheese (plus 2 Tbsp freshly grated, (divided))
    1/4 cup

    ground nutmeg
    1/8 tsp

    salt ((optional))
    1/2 tsp

    black pepper
    1/2 tsp

    whole wheat bread
    1 slice

    garlic
    1 clove

  • Jamaican Pork Tenderloin Roast

    Jamaican Pork Tenderloin Roast

    How to Make Jamaican Pork Tenderloin Roast

    One of the most pleasurable ways to eat lean meat is to pair it with fruit. Here, a small amount of tropical fruit juice goes a long way, adding unique flavor, succulence, and a boost of antioxidants. This roast is delightful paired with butternut squash, sweet potatoes, or dark leafy greens.


    10 min (plus marinating time and resting time) prep time


    20 min cook time


    4servings


    6 slices

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    Step-By-Step Instructions:

    1. Place the pork in a large sealable food container. In a medium bowl, whisk together 1/2 cup of the nectar, half of the scallions, the soy sauce, oil, gingerroot, cinnamon, and hot pepper sauce. Pour the mixture into the container, seal tightly, and refrigerate at least 4 hours or overnight, rotating the pork occasionally. Separately cover and chill the remaining nectar and scallions.
    2. Preheat the oven to 450°F. Remove the nectar and scallion from the refrigerator. Place the marinated pork on an unbleached parchment paper–lined baking pan. Discard the remaining marinade. (Alternatively, you can boil the remaining marinade for at least 2 minutes for safe use as a sauce with the meal.) Roast the pork until cooked through, but very slightly pink in the middle, about 20 minutes (or to an internal temperature of 145°F). Let stand at least 5 minutes before slicing.
    3. Cut the pork into 24 slices. Fan out 6 slices per plate. Drizzle with reserved nectar, garnish with remaining scallion, and serve.
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      6 slices


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      22g

    • Potassium
      415mg
      9%

    Ingredients

    lean pork tenderloin (well trimmed)
    1 lbs

    apricot or mango nectar (not from concentrate) (divided)
    1/2 cup plus 3 tbsp

    green onion (scallion) (green and white parts, thinly sliced, divided)
    2 whole

    lower sodium soy sauce
    3 tbsp

    grapeseed oil
    1 1/2 tsp

    fresh gingerroot (grated)
    1 tbsp

    ground cinnamon
    1/4 tsp

    hot pepper sauce
    1/4 tsp

  • Jalapeño Chicken and Corn Chowder

    Jalapeño Chicken and Corn Chowder

    How to Make Jalapeño Chicken and Corn Chowder

    This hearty main-dish chowder is full of chunky goodness, including sweet corn and juicy chicken. Jalapeño peppers give it a touch of spicy heat. Pair it with a light arugula salad and a serving of fresh watermelon, or this Watermelon, Arugula and Feta Salad, for a perfect summer meal.

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


    25 min prep time


    30 min cook time


    8servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large soup pot over medium heat. Add the onion, carrot, celery, jalapeño, garlic, and corn and sauté for 5 to 7 minutes.
    2. Add the no-salt seasoning, black pepper, and chicken broth. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes.
    3. Remove the pot from the heat and puree about half of the soup, using an immersion blender or an upright blender. If using an upright blender, puree in batches and be sure not to overfill the blender. Return the puree to the pot.
    4. Add the chicken and heat through. Remove the pot from the heat.
    5. Stir in the yogurt and serve. Do not boil the soup once the yogurt is added.
    Low Sodium
    Mexican/Southwestern
    Budget Friendly
    Dinner
    Main Dish
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      550mg
      12%

    Ingredients

    olive oil
    1 tbsp

    medium yellow onion (peeled and chopped)
    1

    medium carrots (peeled and chopped)
    2

    celery (chopped)
    2 stalks

    medium jalapeño peppers (seeded and chopped)
    2

    garlic (peeled and smashed)
    2 clove

    ears sweet corn (kernels cut off the cob (or 4 cups frozen kernels, thawed and drained))
    4

    no-salt seasoning (such as Mrs. Dash)
    1 tbsp

    black pepper
    1/2 tsp

    fat-free, low-sodium chicken broth
    4 cup

    cooked chicken breast (chopped)
    2 cup

    Plain Nonfat Greek yogurt (non-fat)
    1 cup

  • Italian Sausage Frittata

    Italian Sausage Frittata

    How to Make Italian Sausage Frittata

    A frittata—a thick omelet—makes a quick supper. It is perfect for a busy weekday meal. All you need are a few vegetables, some sausage or leftover cooked meat, and eggs and you can have your meal ready in 15 to 20 minutes.


    10 min prep time


    25 min cook time


    2servings


    1/2 frittata

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the broiler. Cut the sausage into 1/2-inch slices.
    2. Heat the oil in a medium, ovenproof, nonstick skillet over medium-high heat. Add the potatoes and sauté 3 minutes. Add the sausage, onion, and spinach and sauté 3 minutes, stirring several times. Add the mushrooms and garlic. Continue to cook 1 to 2 minutes.
    3. Meanwhile, whish the whole eggs, egg whites, and milk together. Tear the basil into small pieces and add to the egg mixture along with the black pepper.
    4. Pour egg mixture into the skillet and gently stir vegetables to make sure the egg mixture spreads throughout the pan. Press the sausage and vegetables into the egg mixture. Turn the heat to low and cook 10 minutes. Frittata will be mostly cooked through.
    5. Place the frittata under the broiler for 1 to 2 minutes to brown. Watch to make sure the top doesn’t brown too much.
    6. To serve, loosen frittata around edges, cut in half, and slip each half onto an individual plate.
    Fiber Focused
    Italian
    Dinner
    Lunch
    Breakfast and Brunch
    Quick & Easy
    Main Dish
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 frittata


    • Amount per serving



      Calories





      420

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3.5g

        18%

    • Cholesterol
      230mg

      77%

    • Sodium
      600mg

      26%

    • Total Carbohydrate
      45g

      16%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        10g

    • Protein
      35g

    • Potassium
      1600mg
      34%

    Ingredients

    Italian turkey sausage
    1/4 lbs

    olive oil
    2 tsp

    russet or baking potatoes (cut into 1/2-inch cubes (about 1 1/2 cups))
    1/2 lbs

    onion(s) (sliced)
    2 cup

    ready-to-eat spinach (washed)
    2 cup

    sliced baby bella mushrooms
    2 cup

    garlic (minced)
    2 tsp

    large eggs
    2

    large egg whites
    5

    milk (non-fat)
    1/4 cup

    fresh basil
    1/2 cup

    freshly ground black pepper
    1/4 tsp

  • Italian Style Vegetable Stuffed Pork Tenderloin – Foodie Recipe

    Italian Style Vegetable Stuffed Pork Tenderloin – Foodie Recipe

    How to Make Italian Style Vegetable Stuffed Pork Tenderloin – Foodie Recipe

    This entrée is great for a holiday gathering or meal with the family. Note that allowing the meat to rest before slicing keeps this dish nice and juicy.


    20 min prep time


    4servings


    2 slices or ¼ of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a small baking sheet with cooking spray. Set aside.
    2. Add olive oil to a large sauté pan over medium-high heat. Add zucchini, bell pepper, onion and dried Italian seasoning and sauté for 5-7 minutes or until vegetables are softened. Add garlic and sauté another minute. Set aside. (This should result in about 3/4 cup of filling.)
    3. Insert a long, thin knife into the center of one end of the pork loin; repeat this process at the other end. After cutting with the knife, use the handle of a long wooden spoon to make sure the incision goes all the way through the pork tenderloin and move it back and forth to make the hole big enough to hold the stuffing.
    4. Fill the hole with all of the stuffing, using a spoon to ensure the stuffing goes all the way through the tenderloin.
    5. In a small bowl, mix the paprika, garlic powder, salt (optional) and black pepper. Rub the seasoning all over the pork tenderloin. Place on the baking sheet, spray the pork lightly with cooking spray and bake for 25-30 minutes or until the internal temperature of the pork is 145 degrees.
    6. Remove from the oven and allow the meat to rest for 10 minutes before slicing.
    Low Carb
    Low Sodium
    Italian
    Main Dish
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 slices or ¼ of recipe


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      60mg

      20%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      23g

    • Potassium
      560mg
      12%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tbsp

    small zucchini (diced)
    1

    small red bell pepper (seeded and diced)
    1

    small onion (diced (about 1/2 cup))
    1

    Italian seasoning (or dried basil) (dried)
    1 tsp

    garlic (minced)
    2 clove

    pork tenderloin
    1 lbs

    paprika
    1 tbsp

    garlic powder
    1 tsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

  • Hummus Deviled Eggs

    Hummus Deviled Eggs

    How to Make Hummus Deviled Eggs

    Try this twist on traditional deviled eggs. Replace the yolk with a zesty bean mixture to cut down on calories, fat and cholesterol. Your guests will enjoy them just as much!


    15 min prep time


    8servings


    2 egg halves

    Print Recipe >

    Step-By-Step Instructions:

    1. Slice hardboiled eggs in half lengthwise and discard the yolk.
    2. Add garbanzo beans, garlic, lemon zest, lemon juice, olive oil, broth, salt, pepper, salsa and parsley to a blender or food processor. Process until hummus is smooth.
    3. Fill each egg half with a heaping tablespoon of hummus.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Snacks
    Sides
    One Pot
    Easy Pantry Recipes
    Budget Friendly
    Quick & Easy
    Appetizers
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      2 egg halves


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      7g

    • Potassium
      180mg
      4%

    Ingredients

    eggs (hardboiled and peeled)
    8

    garbanzo beans (chickpeas) (drained and rinsed)
    1 (14.5-oz) can

    garlic
    2 clove

    small lemon (zested and juiced)
    1

    olive oil
    1 tbsp

    low sodium vegetable broth
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    salsa
    1/4 cup

    chopped fresh parsley
    1 tbsp

  • Indian Vegetable Curry

    Indian Vegetable Curry

    How to Make Indian Vegetable Curry

    This flavorful curry is packed with nutritious veggies! Serve this dish over brown rice or in lettuce cups.


    20 min prep time


    20 min cook time


    4servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree the onion, garlic, jalapeno, and water in a blender or food processor to make a paste.
    2. Add the oil to a wok or large sauté pan over high heat. Add the onion paste and curry powder to oil and sauté for 3-4 minutes, stirring constantly.
    3. Add the sweet potatoes and carrots to the paste and sauté for 4-5 minutes, stirring constantly.
    4. Add the red bell pepper, green beans, and scallions. Sauté for 2 minutes.
    5. In a separate cup or bowl, whisk together the coconut milk beverage, vegetable broth, and cornstarch. Pour over the vegetables and bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes.
    6. Stir in the cilantro, paprika, salt (optional), and black pepper.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Indian
    Foodie
    Dinner
    Vegetarian
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        9g

    • Protein
      4g

    • Potassium
      630mg
      13%

    Ingredients

    small onion (chopped)
    1

    garlic (roughly chopped)
    4 clove

    jalapeño pepper (seeded and chopped)
    1

    water
    2 tbsp

    canola oil
    1 tbsp

    sweet curry powder
    2 tbsp

    sweet potato (peeled and cut into 1’ chunks)
    1

    carrot(s) (peeled and cut into 1-inch chunks)
    2

    red bell pepper (seeded and cut into 1-inch chunks)
    1

    fresh green beans (trimmed and snapped in half, (about 2 handfuls))
    6 oz

    green onion (scallion) (thinly sliced, (white and green parts))
    4

    unsweetened coconut milk beverage
    1/2 cup

    low sodium vegetable broth
    1 cup

    Cornstarch
    1 tbsp

    chopped fresh cilantro
    2 tbsp

    paprika
    1 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp