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  • Sensational Chicken Burgers

    Sensational Chicken Burgers

    How to Make Sensational Chicken Burgers

    Barbara Seelig-Brown created these burgers for a neighborhood picnic. She wanted to make sure that she was going to bring something healthy as well as tasty.

     


    15 min prep time


    8 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together and form 4 patties. 

    2. Grill 3–4 minutes on each side and serve with guacamole.

    Low Carb
    Grilling
    Sandwiches
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      24g

    • Potassium
      550mg
      12%

    Ingredients

    ground chicken breast
    1/2 lbs

    ground chicken (mixed light and dark)
    1/2 lbs

    sun-dried tomatoes (chopped, not in oil)
    1/4 cup

    onion(s) (chopped)
    1/4 cup

    fresh basil (chopped)
    1/4 cup

    fresh flat Italian parsley (chopped)
    1/4 cup

    garlic (minced)
    4 clove

    fine sea salt
    1/2 tsp

    black pepper (freshly cracked)
    1/2 tsp

  • Seared Tuna with Pesto Sauce

    Seared Tuna with Pesto Sauce

    How to Make Seared Tuna with Pesto Sauce

    Fish is diabetes superfood, especially those that are packed with heart-healthy omega-3 fatty acids, like tuna and salmon. Studies have repeatedly shown that people who dine regularly on these fatty fish have lower rates of diabetes and heart disease. It’s no wonder it’s recommended that nearly everyone eat at least 2 servings of fish every week. The problem? Many people think that preparing fish is complicated or expensive or both. This super-simple diabetes friendly seared tuna recipe proves that cooking fish is both easy and delicious. It’s just 3 ingredients and is on the table in 10 minutes! It’s perfect for beginner or learning cooks, but still bursting with Mediterranean-style flavor. Pair it with roasted broccoli and cauliflower rice for a complete meal that’s low in carb and high in fiber. If you’re planning meals on a budget, keep an eye out at your local grocery store—tuna often goes on sale and you can grab a cut of this heart-healthy ingredient for a fraction of the normal price.


    5 min prep time


    8 min cook time


    4servings


    1 tuna fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a skillet over medium-high heat.
    2. Lay the tuna fillets in the hot oil and sear for 3-4 minutes on one side. Flip the tuna and apply 1 Tbsp. pesto sauce to each filet. Cook for additional 3-4 minutes.
    Low Carb
    Seafood
    Italian
    Mediterranean
    Main Dish
    Dinner
    Quick & Easy
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 tuna fillet


    • Amount per serving



      Calories





      255

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.9g

        15%

    • Cholesterol
      45mg

      15%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      28g

    • Potassium
      325mg
      7%

    Ingredients

    olive oil
    1 tbsp

    tuna filets (divided into 4 4-oz portions)
    1 lbs

    jarred pesto sauce
    4 tbsp

  • Seared Sea Scallops with Spiralized Carrots and Caramelized Onions

    Seared Sea Scallops with Spiralized Carrots and Caramelized Onions

    How to Make Seared Sea Scallops with Spiralized Carrots and Caramelized Onions

    Scallops are a very lean—yet moist and buttery-tasting—protein that’s perfect for a special occasion. The secret is searing them quickly over high heat.


    10 min prep time


    10 min cook time


    4servings


    1 2/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove tab from each scallop, if needed.The “tab” is a side muscle, which may or may not still be attached to the scallop. It feels and looks like a little tab and is tougher than the scallop itself. If the tab is still attached, gently pull to remove it.
    2. Pat scallops dry with a paper towel. Season on both sides with salt and pepper.
    3. Add 1 1/2 Tsp. olive oil to a nonstick sauté pan over high heat.
    4. Sear scallops on both sides until just barely cooked through, about two minutes on each side. Remove from pan and set aside.
    5. Add remaining olive oil to the pan and reduce heat to medium. Add onion and sauté until caramelized, about five minutes.
    6. Add garlic and carrots and sauté three minutes. Add the wine and cook until all of the liquid is reduced.
    7. Add the scallops and any accumulated juices to the vegetables and sauté three minutes to finish cooking the scallops through.
    8. Stir in the chives. Serve 1 cup of the scallop mixture over 2/3 cup of the whole wheat pasta.
    Fiber Focused
    Seafood
    Lunch
    Main Dish
    Quick & Easy
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 2/3 cups


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      30mg

      10%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      20g

    • Potassium
      470mg
      10%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sea scallops
    1 lbs

    olive oil (divided)
    1 tbsp

    large onion (thinly sliced)
    1

    garlic (minced)
    2 clove

    large carrots (spiralized (or peeled with a vegetable peeler or julienned with a mandolin))
    2

    dry white wine
    1/3 cup

    fresh chives (minced)
    1 tbsp

    cooked whole wheat pasta
    2 3/4 cup

  • Seared Scallops With Roasted Grape Tomatoes

    Seared Scallops With Roasted Grape Tomatoes

    How to Make Seared Scallops With Roasted Grape Tomatoes


    10 min prep time


    20 min cook time


    2servings


    2 scallops and 1/2 of the sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F.
    2. Remove the small side muscle from the scallops, rinse scallops with cold water, and pat dry. Place in the refrigerator.
    3. Preheat an ovenproof nonstick sauté pan over medium heat, add 1 teaspoon avocado oil, and wait 10 seconds for oil to heat up. Add onions and cook until translucent, about 2 minutes. Stir constantly so onions cook evenly. Add garlic, salt, and 1/4 teaspoon pepper, and stir for about 1 minute. Add tomatoes and chicken stock, and place pan in the oven for 10 minutes.
    4. With about 4 minutes remaining on the sauce, remove scallops from the refrigerator. Preheat another nonstick pan over medium-high heat. Add remaining 1 teaspoon avocado oil and wait a few seconds for oil to heat up. Sprinkle 1/4 teaspoon pepper over both sides of scallops. Place scallops flat side down in the pan, press gently so they kiss the pan, and cook for 45 seconds. Repeat on the other side. Once cooked, set scallops aside.
    5. Remove sauce from the oven and stir in lime juice and cilantro. Serve by placing half the sauce on bottom of each plate and 2 scallops on top.
    Seafood
    Latin American
    Main Dish
    Dinner
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    Nutrition facts

    2 Servings



    • Serving Size

      2 scallops and 1/2 of the sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      15g

    • Potassium
      550mg
      12%

    Ingredients

    sea scallops (approximately 4 scallops; they can be found in most seafood sections)
    7 oz

    avocado oil (divided)
    2 tsp

    Spanish onion (cubed, 1/4-inch cubes)
    1/2 cup

    garlic (peeled and finely chopped)
    2 clove

    Kosher Salt
    1/2 tsp

    black pepper (cracked, divided)
    1/2 tsp

    grape tomatoes (washed and cut in half)
    10 oz

    chicken stock (unsalted)
    1/2 cup

    lime juice
    1 tsp

    cilantro (finely chopped)
    2 tsp

  • Scalloped Potatoes

    Scalloped Potatoes

    How to Make Scalloped Potatoes

    Potato dishes are a common holiday item. Serve this creamy potato side at your holiday dinner. No one will even know it’s a “healthy” version of scalloped potatoes!


    6servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F. Peel potatoes and slice into thin rounds.
    2. Coat a large nonstick skillet with cooking spray and sauté onions and potatoes over medium-high heat until the onions turn clear.
    3. Spray a pie pan or 8-inch round cake pan with cooking spray.
    4. Place a thick layer (about half) of the potatoes and onions in the bottom of pan.
    5. Add salt and pepper to half-and-half. Pour 1/2 cup of the half-and-half over the potatoes. Sprinkle 1/4 cup of the cheese on top.
    6. Add remaining potatoes and pour 1/2 cup half-and-half over the potatoes and top with remaining cheese.
    7. Bake for 40 minutes or until potatoes are soft.
    Low Sodium
    Comfort Food
    Holidays & Entertaining
    Vegetarian
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      5mg

      2%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      6g

    • Potassium
      550mg
      12%

    Ingredients

    Nonstick cooking spray
    1

    salt (optional)
    1/4 tsp

    medium russet potatoes
    6

    medium yellow onion (cut into thin strips)
    1

    black pepper
    1/4 tsp

    fat free half-and-half
    1 cup

    cheddar cheese (reduced-fat, shredded sharp, divided)
    1/2 cup

  • Scallop Kebabs

    Scallop Kebabs

    How to Make Scallop Kebabs

    Here’s a totally different way to prepare scallops. Most recipes will have you pan sear them, but why not try something new. I coat the scallops with crunchy panko crumbs seasoned with some Parmesan and garlic and thread them up into kebabs. Under the broiler, the outside gets crisp and the inside of the scallop stays silky.


    15 min prep time


    10 min cook time


    4servings


    3 ounces

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the wooden skewers to a pan of hot water. Set aside for 1–2 hours.
    2. Cover a broiler pan with aluminum foil. Coat the foil with cooking spray. Preheat the oven broiler to high with the rack set about 5 inches from the heat source.
    3. Combine the breadcrumbs, Parmesan cheese, garlic, and Italian seasoning together on a plate. Roll each scallop in the breadcrumb mixture.
    4. Remove the wooden skewers from the hot water. Using two skewers per kebab, thread the scallops onto the skewers so the scallops are lying flat through the skewer.
    5. Place the skewers on the prepared broiler pan. Coat each skewer with olive oil cooking spray. Broil the scallops for about 4 minutes per side until cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Appetizers
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      13g

    • Potassium
      190mg
      4%

    Ingredients

    wooden skewers
    8

    panko bread crumbs
    1/2 cup

    Parmesan cheese (grated)
    2 tbsp

    garlic (very finely minced, almost to a paste)
    3 clove

    Italian seasoning
    1 tsp

    large sea scallops (fresh or frozen, thawed and patted dry)
    12 oz

    Olive oil cooking spray
    1

  • Savory Mediterranean Oats

    Savory Mediterranean Oats

    How to Make Savory Mediterranean Oats

    Here’s a new twist on oatmeal instead of the usual sweet oatmeal dish. It makes a great breakfast for one!


    1serving


    1 rounded cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the broth, sun-dried tomatoes, salt, and pepper to a boil in a small saucepan.
    2. Stir in the oats and chives, and reduce heat to medium. Stir, until the oats are fully cooked, about 5 minutes. Remove from the heat and stir in the yogurt. Adjust seasoning.
    3. Transfer to a bowl, sprinkle with the basil and goat cheese, and serve.
    Fiber Focused
    Mediterranean
    Quick & Easy
    Vegetarian
    Breakfast and Brunch
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    Nutrition facts

    1 Serving



    • Serving Size

      1 rounded cup


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      5mg

      2%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        8g

    • Protein
      12g

    • Potassium
      300mg
      6%

    Ingredients

    low sodium vegetable broth (low-sodium)
    1 cup

    large sun-dried tomato (halves, not oil-packed, thinly sliced (do not rehydrate))
    4

    Pinch sea salt, or to taste
    1

    freshly ground black pepper, or to taste
    1/8 tsp

    old-fashioned rolled oats
    1/2 cup

    fresh chives (minced)
    1 tbsp

    Plain Nonfat Greek yogurt (fat-free)
    3 tbsp

    fresh basil (thinly sliced)
    1 tbsp

    soft goat cheese (crumbled)
    1 tbsp

  • Savory Crepes

    Savory Crepes

    How to Make Savory Crepes

    These whole wheat crepes make for a delicious savory breakfast or lunch, providing a good balance of whole grains, protein and nonstarchy vegetables.


    20 min prep time


    4servings


    2 crepes

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk all the crepe ingredients together in a large bowl except for the cooking spray. Blend the mixture in a blender or with an immersion blender. Let the crepe batter rest at room temperature for 20 minutes.
    2. Add cooking spray to a 10-inch nonstick sauté pan over medium heat. Let the pan heat until a drop of water sizzles in the bottom of the pan.
    3. Pour 1/4 cup of the crepe batter to thinly coat the bottom of the pan. Let the crepe cook until the edges begin to brown. Using a spatula, flip the crepe and continue to cook for another minute. Slide the crepe on to a plate and continue this process to make 8 crepes.
    4. Steam the broccoli florets in the microwave or in a sauce pan in an inch of water. Steam until the florets are fork tender.
    5. Add cooking spray to a nonstick sauté pan over medium-high heat. Sauté the onion and ham until the onion is soft and beginning to caramelize.
    6. Add the steamed broccoli, and using a spatula, break the broccoli up into small pieces, stirring it with the ham and onions.
    7. In a small bowl, whisk together the egg whites, fat-free half and half, and pepper. Add the mixture and the Parmesan cheese to the vegetables and stir to scramble.
    8. Fill and roll each crepe with 1/2 cup egg and vegetable scramble.
    Fiber Focused
    French
    Breakfast and Brunch
    Foodie
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2 crepes


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      110mg

      37%

    • Sodium
      445mg

      19%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      21g

    • Potassium
      640mg
      14%

    Ingredients

    eggs
    2

    milk (non-fat)
    2/3 cup

    water
    1/2 cup

    olive oil
    1 tbsp

    salt (optional)
    1/4 tsp

    whole wheat flour
    1 cup

    nonstick cooking spray
    1

    broccoli florets
    4 cup

    nonstick cooking spray
    1

    small onion (small dice)
    1/2

    deli ham ((1/2 ounce each), diced)
    8 slice

    egg whites
    4

    fat free half-and-half
    1/4 cup

    black pepper
    1/4 tsp

    Parmesan cheese (shredded)
    1/4 cup

  • Savory Cauliflower and Cheesy Cakes

    Savory Cauliflower and Cheesy Cakes

    How to Make Savory Cauliflower and Cheesy Cakes

    When you are craving something cheesy, try this low-carb snack. Cauliflower adds extra fiber and nutrients and baking gives it a light crunch. You can add garlic powder and/or a sprinkle of red pepper flakes to give them an extra kick of spice.


    15 min prep time


    6servings


    2 cakes

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.
    2. Place the cauliflower florets in a food processor and pulse until you get a fine texture similar to rice.
    3. In a medium bowl, mix together the cauliflower and remaining ingredients.
    4. Scoop about 1/4 cup cauliflower mixture into each muffin cup. Bake for 30-35 minutes until the cakes are lightly golden on top.
    Low Sodium
    Low Carb
    Veggie Rich
    Gluten-Free
    Vegetarian
    Sides
    Quick & Easy
    Snacks
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      2 cakes


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      35mg

      12%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      200mg
      4%

    Ingredients

    cauliflower head ((about 2 pounds) cut into florets)
    1

    eggs
    1

    extra light sharp cheddar (shredded)
    1/2 cup

    Parmesan cheese (freshly grated)
    2 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/8 tsp

  • Savory Asparagus Custards

    Savory Asparagus Custards

    How to Make Savory Asparagus Custards

    This recipe calls for spring asparagus, sun-dried tomatoes, and fresh basil. You can buy fresh herbs at most grocery stores. Fresh herbs will last for a few days to a week in the refrigerator, or in the case of fresh basil, on the counter. 


    10 min prep time


    40 min cook time


    6servings


    1 ramekin (or muffin)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Use either 6 ramekins that are 4 oz. each or a muffin tin. Coat the ramekins or muffin tin with cooking spray and set aside.

    2. Add the olive oil to a medium non-stick sauté pan. Heat over medium heat and sauté the asparagus and sundried tomatoes for 8–10 minutes or until the asparagus begins to soften. If the asparagus is thick, add a few tablespoons of water to the sauté pan and cover for 5 minutes to steam, then continue sautéing until all the liquid is absorbed. Set aside to cool. 

    3. In a medium bowl, whisk together the basil, egg substitute, milk, flour, salt, and pepper until smooth with no lumps. 

    4. Divide the asparagus mixture evenly between the ramekins or muffin tins. Cups should be full.

    5. Carefully pour the egg mixture over the asparagus just to the top—do not overfill.

    6. Bake for 30 minutes or until the custards are puffed and just starting to brown.

    7. Remove from the oven and cool slightly. Turn the custards out of the ramekins or muffin tins and serve. 

    Low Carb
    French
    Vegetarian
    Foodie
    Breakfast and Brunch
    Lunch
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1 ramekin (or muffin)


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      9g

    • Potassium
      259mg
      6%

    Ingredients

    nonstick cooking spray
    1 whole

    olive oil
    1 tsp

    asparagus (chopped, about 2 cups)
    1 bunch

    sun-dried tomatoes (chopped, not packed in oil)
    2 tbsp

    fresh basil (chopped)
    1 tbsp

    egg substitute
    2 cup

    skim milk
    1/4 cup

    flour
    1 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp