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  • Classic Beef Stew

    Classic Beef Stew

    How to Make Classic Beef Stew

    You don’t need cold weather to enjoy a great beef stew. There are so many new renditions of beef stew, but if you can make this classic version really well, that’s all you’ll need. Although button mushrooms can be used, try and seek out cremini mushrooms as the stew will taste more full-bodied.


    20 min prep time


    2 hr cook time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the all-purpose flour with the Italian seasoning. Heat the olive oil in a large Dutch oven over medium heat. Dredge the beef cubes lightly in the flour mixture and add the beef, in batches to keep the beef in one layer, until well browned on each side.
    2. Remove the beef from the pan and deglaze the pan with 1/4 cup chicken broth. Add in the mushrooms and sauté for about 4 minutes until well browned. Remove the mushrooms from the pan and deglaze with another 1/4 cup of the broth. Add the onions and garlic and sauté for 4 minutes. Return the beef to the pot, add the remaining chicken broth, and bring to a boil. Partially cover, lower the heat to simmer, and cook for 45 minutes, stirring occasionally.
    3. Peel and cut the potatoes into 3/4-inch pieces. Cut the carrots into 1/2-inch pieces. Add the potatoes and carrots to the stew and continue to cook for another 45 minutes or until vegetables are tender. Add in the reserved mushrooms, peas, and thyme. Season with red wine vinegar and black pepper.
    Comfort Food
    Dinner
    Main Dish
    One Pot
    Holidays & Entertaining
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      980mg
      21%

    Ingredients

    all-purpose flour or whole-wheat pastry flour
    2 tbsp

    Italian seasoning
    1 tbsp

    olive oil
    3 tbsp

    top round (cut into 3/4-inch cubes)
    2 lbs

    cremini (baby bella) mushrooms (cleaned, stemmed, and quartered)
    1 1/2 lbs

    low sodium chicken broth (reduced-sodium, low-fat, divided use)
    4 cup

    large onion (coarsely chopped)
    1

    garlic (minced)
    3 clove

    large russet potatoes
    2

    medium carrots (peeled)
    3

    frozen peas
    1 cup

    fresh thyme (minced)
    1 tbsp

    red wine vinegar
    1 tbsp

    freshly ground black pepper (1/4-1/2 tsp)
    1/2 tsp

  • Citrus-Baked Pork Chops

    Citrus-Baked Pork Chops

    How to Make Citrus-Baked Pork Chops


    10 min prep time


    1 hr cook time


    6servings


    1 pork chop

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Sprinkle meat with the lemon pepper.
    3. Heat the oil in a heavy frying pan and brown the chops on both sides.
    4. Drain fat and arrange in a baking dish. Place a slice of lemon on each chop.
    5. Combine ketchup, water, and pepper sauce, pour over chops.
    6. Bake until tender but no longer pink, about 50 minutes.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Caribbean
    Budget Friendly
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 pork chop


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      305mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      390mg
      8%

    Ingredients

    pork chops (lean, center-cut)
    6

    lemon pepper (salt-free)
    1 tsp

    olive oil
    2 tbsp

    lemon (cut into six round slices)
    1

    ketchup ((preferably no-sugar))
    1 cup

    water
    1 cup

    hot pepper sauce
    1 tsp

    Dash salt
    1

  • Citrus Grilled Shrimp with Spring Greens

    Citrus Grilled Shrimp with Spring Greens

    How to Make Citrus Grilled Shrimp with Spring Greens

    A light and easy dish, this grilled shrimp offers a lot of flavors. It can be eaten on its own or with a side of a nonstarchy dish like cauliflower rice.


    5 min prep time


    25 min cook time


    4servings


    4 shrimp with 1 cup salad

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together orange and lime juice, hot sauce, garlic and pepper. Add shrimp to bowl and place in refrigerator to marinate for 20 minutes.
    2. Prepare an indoor or outdoor grill to medium. Spray grill rack with cooking spray.
    3. Place shrimp on skewers and grill for 2-3 minutes on each side or until shrimp are done.
    4. Serve shrimp on top of spring mix salad with clementine slices.
    5. Whisk together dressing ingredients and pour over shrimp and salad.
    Low Sodium
    Grilling
    Dinner
    Snacks
    Salads
    Gluten-Free
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 shrimp with 1 cup salad


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      45mg

      15%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      320mg
      7%

    Ingredients

    nonstick cooking spray
    1

    clementine oranges (juiced)
    2

    lime (juiced)
    1

    Dash hot sauce
    1

    garlic (minced)
    1 clove

    pepper
    1/4 tsp

    large shrimp (raw)
    16

    nonstick cooking spray
    1

    spring mix salad
    4 cup

    clementine oranges (peeled and sectioned)
    2

    clementine oranges (juice)
    2

    olive oil
    2 tbsp

  • Citrus Mahi-Mahi Packet with Broccoli

    Citrus Mahi-Mahi Packet with Broccoli

    How to Make Citrus Mahi-Mahi Packet with Broccoli

    If you’re not sure how to start cooking fish, try a simple and delicious method like this packet. It’s full of fresh flavors from lemon, orange and dill. Sealing the fish in a parchment paper pouch steams it to perfection and infuses the fish with flavor from the citrus and herbs. If you don’t have parchment paper, aluminum foil will also work. We used mahi-mahi, but you could make this recipe with any type of fish filet.


    5 min prep time


    25 min cook time


    2servings


    1 mahi-mahi fillet, 1 cup broccoli

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425° F. Place two pieces parchment paper on a baking sheet.
    2. In a small bowl, whisk together lemon juice, olive oil, pepper and dill.
    3. Place a few lemon and orange slices on center of parchment papers. Place fish fillets on top of orange and lemon slices. Drizzle lemon sauce evenly over fish fillets. Top fish with remaining orange and lemon slices. Fold over the top of the parchment paper, then roll the sides in to form a sealed pouch.
    4. Place packets on baking sheet and bake for 25 minutes or until done.
    5. While fish is baking, steam broccoli for 5-6 minutes.
    6. Serve fish packet with steamed broccoli. Be cautious when opening fish packet, as steam may be hot.
    Veggie Rich
    Fiber Focused
    Seafood
    Cooking for 1 or 2
    Lunch
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    2 Servings



    • Serving Size

      1 mahi-mahi fillet, 1 cup broccoli


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      110mg

      37%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      32g

    • Potassium
      1210mg
      26%

    Ingredients

    lemon (juiced)
    1/2

    olive oil
    1 tbsp

    black pepper
    1/4 tsp

    chopped fresh dill
    2 tbsp

    lemon (sliced)
    1

    orange (sliced)
    1

    mahi-mahi fillets
    2 (5-oz) fillets

    broccoli (cut into florets)
    1 crown

  • Cinnamon Roasted Pears

    Cinnamon Roasted Pears

    How to Make Cinnamon Roasted Pears

    Fruit is a great end to a meal. By experimenting with roasting and grilling fruit, you can bring out its maximum flavor. This recipe could easily be made with apples too.


    10 min prep time


    4servings


    1/2 pear

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.
    2. In a small bowl (using fingers) combine margarine, cinnamon and brown sugar. Add walnuts and mix.
    3. Arrange the pears cut side up in an 8-inch square glass baking dish. Pour 1/4 cup water in bottom of pan.
    4. Divide the brown sugar mixture evenly among the pear halves and place in middle of pears.
    5. Bake until the pears are tender and beginning to brown, about 45 minutes.
    Low Sodium
    Kid Friendly
    Grilling
    Vegetarian
    Quick & Easy
    Gluten-Free
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 pear


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%

    • Protein
      1g

    Ingredients

    Smart Balance margarine
    1 tbsp

    ground cinnamon
    1/2 tsp

    low-calorie brown sugar substitute
    2 tbsp

    medium Anjou Pears ((about 6.5 ounces each) peeled, cored and sliced in half)
    2

    walnuts (chopped)
    1 tbsp

    water
    1/4 cup

  • Cinnamon Maple Grilled Peaches

    Cinnamon Maple Grilled Peaches

    How to Make Cinnamon Maple Grilled Peaches

    Who said desserts can’t be grilled? Try dressing up this simple dish by garnishing it with some fresh mint leaves.


    4servings


    1 peach

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill to medium high. Cook for 3-4 minutes, turning once, until golden brown on the outside, and just warmed through inside.
    Low Sodium
    Grilling
    Kid Friendly
    Dessert
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1 peach


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        16g

    • Protein
      1g

    • Potassium
      305mg
      6%

    Ingredients

    peaches or nectarines (still firm but ripe)
    4

    Juice of 1 lemon
    1

    ground cinnamon
    1/2 tsp

    ground nutmeg
    1/8 tsp

    maple syrup
    1 tbsp

  • Cinnamon Ginger Apple On A Stick

    Cinnamon Ginger Apple On A Stick

    How to Make Cinnamon Ginger Apple On A Stick

    A novel approach to dessert. The crushed nuts add crunch and eye appeal. You can also cut the apples in quarters and place a few different varieties on each stick.


    6servings


    1⁄2 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Marinate apple halves in all ingredients except walnuts.
    2. Preheat grill to medium high. Cook as per directions for direct heat method for 5–6 minutes, turning once until golden brown on the outside and just warmed through on the inside.
    3. Remove apples from the grill, cool for a few minutes, and roll in crushed walnuts. Press gently.
    4. Place a skewer in each apple half and serve.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Grilling
    Dessert
    Vegetarian
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1⁄2 apple


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        10g

    • Protein
      1g

    • Potassium
      95mg
      2%

    Ingredients

    apple ( (Granny Smith, Fuji, Rome, or Gala), peeled, halved, and core removed)
    3

    Juice of 1 lemon
    1

    fresh ginger root (minced)
    1 tbsp

    ground cinnamon
    1/2 tsp

    honey
    1 tbsp

    walnuts or pecans (crushed)
    1/4 cup

    wooden or metal skewers
    6

  • Chopped Salad with Cilantro Lime Dressing

    Chopped Salad with Cilantro Lime Dressing

    How to Make Chopped Salad with Cilantro Lime Dressing

    Instead of a tossed salad, try something new and different. Rows of salad ingredients make for a pretty presentation and it’s easy to identify exactly what you’re eating. The cilantro dressing is so sublime; pour it over any other green salad to make that salad shine.


    25 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the lettuce on a shallow platter. In rows, arrange the carrots, celery, plum tomatoes, cucumber, and black beans.
    2. Prepare the salad dressing. Whisk together the cider vinegar, lime juice, cilantro, honey, salt, and pepper. Slowly drizzle in the oil, whisking to incorporate.
    3. Drizzle on the dressing. Top with toasted pumpkin or sunflower seeds.
    Veggie Rich
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Salads
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      4g

    Ingredients

    romaine lettuce (thinly sliced)
    4 cup

    carrot(s) (peeled and diced)
    2

    celery stalks (diced)
    2

    roma (plum) tomatoes (seeded and diced)
    2

    cucumber(s) (peeled and diced)
    1/2 cup

    canned black beans (drained)
    1 cup

    cider vinegar
    2 tbsp

    lime juice (fresh)
    2 tbsp

    cilantro (chopped )
    2 tbsp

    honey
    2 tsp

    sea salt
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1/4 cup

    pumpkin or sunflower seeds (toasted)
    2 tbsp

  • Cilantro Lime Quinoa

    Cilantro Lime Quinoa

    How to Make Cilantro Lime Quinoa

    Quinoa has more protein than any other grain. It is gluten-free, contains 3 grams fiber per serving, and is a healthy alternative to any recipe that uses rice. Add a can of low-sodium black beans to boost the fiber and protein in this recipe.


    20 min prep time


    6servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Reduce the heat to low and add quinoa. Cook over a low heat for 1-2 minutes, stirring constantly to make sure the quinoa doesn’t burn.
    2. Add the chicken broth and the juice of 1 lime and bring it to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until done. Remove from heat.
    3. Stir in the juice of 1 lime and chopped cilantro.
    Low Sodium
    Sides
    Quick & Easy
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      5g

    • Potassium
      270mg
      6%

    Ingredients

    canola oil
    1 tbsp

    small onion (chopped)
    1

    garlic (minced )
    2 clove

    quinoa
    1 cup

    low sodium chicken broth (low-sodium, fat-free, (gluten-free if needed))
    2 cup

    Juice of 2 limes
    2

    fresh cilantro (chopped)
    1/2 cup

  • Cilantro Lime Shrimp

    Cilantro Lime Shrimp

    How to Make Cilantro Lime Shrimp

    This refreshing dish is low in calories, high in flavor, and so versatile. It can be served hot or cold, and it’s great for a picnic (if you can keep it cool or it won’t be sitting out for too long), and could be wrapped in tortillas as easily as served over lettuce or rice. Serve with Buckwheat (Kasha) and Steamed Broccoli with Lemon-Pepper Seasoning.


    15 min prep time


    10 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Peel the garlic, juice the lime, chop the cilantro, combine the lime juice, cilantro, salt, and pepper.
    2. (Start the buckwheat and the broccoli first, if you are serving them.) In a large heavy skillet over medium-high heat, heat the oil. Add the garlic and cook it for 30 seconds or so until it is fragrant, then add the shrimp and cook, turning once, until the shrimp are pink and cooked through, about 2–3 minutes per side.
    3. Transfer the shrimp to a bowl, and combine with the lime juice, cilantro, salt, and pepper. Serve immediately or refrigerate for up to 2 days and serve cold.
    4. FLAVOR BOOSTER Double the garlic and sprinkle the finished dish with 1/2 teaspoon lime zest or salt-free lemon-pepper seasoning.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Quick & Easy
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      24g

    • Potassium
      275mg
      6%

    Ingredients

    Extra Virgin Olive Oil
    1 tsp

    garlic (minced, about 1 clove)
    1/2 tsp

    shrimp (large peeled and deveined, fresh (never frozen), if possible)
    1 lbs

    lime (juice only (2 tablespoons), or more to taste)
    1

    fresh cilantro (chopped, or more to taste)
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/8 tsp