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  • Roasted Beet, Apple and Queso Fresco Salad

    Roasted Beet, Apple and Queso Fresco Salad

    How to Make Roasted Beet, Apple and Queso Fresco Salad

    A delicious salad that lets you include some fall produce like beets.


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F.
    2. Rub canola oil on beets, making sure to cover the whole surface. Pierce a few holes in beets so heat can circulate and speed up the cooking process. Place beets in a small baking dish and cover tightly with foil. Roast beets for 1 hour 10 minutes, until you can easily pierce the flesh of the beet with a fork. Remove from oven and place beets directly into a bowl with ice water. This will cool down the beets rapidly, stop the cooking process, and make removing the skins that much easier. When beets are cooled, peel off skins with a paper towel. Put beets into 1/2-inch cubes and set aside.
    3. Add avocado oil, lime juice, salt, and black pepper to a bowl and whisk briskly for 30 seconds to create your dressing. Set aside.
    4. In a separate bowl, add apples, 2 cups beet cubes, cilantro, queso fresco, and onions, and toss gently. Add dressing and toss once more. Now it’s ready to serve. Enjoy!
    Veggie Rich
    Lunch
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        13g

    • Protein
      3g

    • Potassium
      350mg
      7%

    Ingredients

    lime juice (freshly squeezed)
    1 tbsp

    avocado oil
    2 tsp

    canola oil
    1 tsp

    beets (about 12 ounces total)
    3

    Kosher Salt
    1/4 tsp

    black pepper (cracked)
    1/4 tsp

    Golden Delicious apples (peeled and cubed (1/2-inch cubes))
    2 cup

    cilantro (finely chopped)
    1 tbsp

    queso fresco (crumbled)
    1 tbsp

    yellow onion (sliced)
    1/4 cup

  • Roasted Brussels Sprouts with Bacon

    Roasted Brussels Sprouts with Bacon

    How to Make Roasted Brussels Sprouts with Bacon

    Add this simple, low carb side dish to your favorite protein entree. Roasting enhances the flavor of Brussels sprouts, and turkey bacon adds a delicious salt, savoriness. You could use fresh or frozen Brussels sprouts here.


    5 min prep time


    45 min cook time


    5servings


    6 Brussels sprouts (about 1/2 cup)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
    2. Place Brussels sprouts in a bowl and add oil; toss to coat.
    3. Add remaining ingredients and mix well.
    4. Place Brussels sprouts on a baking sheet and bake for 35-40 minutes or crisp on the outside.
    Low Sodium
    Low Carb
    Veggie Rich
    Holidays & Entertaining
    Sides
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      6 Brussels sprouts (about 1/2 cup)


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      290mg
      6%

    Ingredients

    nonstick cooking spray
    1

    frozen Brussels sprouts (thawed)
    1 lbs

    olive oil
    2 tbsp

    black pepper
    1/2 tsp

    turkey bacon (extra lean, cut into 1-inch pieces)
    3 slice

  • Roasted Beet and Chicken Salad with Goat Cheese

    Roasted Beet and Chicken Salad with Goat Cheese

    How to Make Roasted Beet and Chicken Salad with Goat Cheese

    To save time, you can use the chicken breast meat from a rotisserie chicken from the grocery store to make this recipe.


    20 min prep time


    50 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. Wrap the beets in aluminum foil and place them on the baking sheet. Lay the chicken breasts on the baking sheet next to the beets. Coat the chicken with cooking spray and season it with the salt (optional) and black pepper. Roast the chicken and beets for 25-30 minutes or until internal temperature of the chicken is 165 degrees F. Remove the chicken breasts from the oven and set aside. Once slightly cool, slice the chicken into thin slices.
    3. Continue to roast the beets until tender, another 15-20 minutes. Remove the beets from the oven and set aside.
    4. Once the beets are cool, peel the skin off and cut each beet into 1/2-inch chunks.
    5. In a medium bowl, whisk together the balsamic vinegar, olive oil, vegetable broth, honey, Dijon mustard, and garlic.
    6. Add the arugula and beet chunks to a large bowl. Pour the dressing over the salad and toss to coat.
    7. Divide the salad among 4 plates. Top each salad with 1/4 of the chicken breast slices, 1 Tbsp. goat cheese and 1 Tbsp. slivered almonds.
    Veggie Rich
    Budget Friendly
    Dinner
    Salads
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        14g

    • Protein
      23g

    • Potassium
      660mg
      14%

    Ingredients

    nonstick cooking spray
    1

    small beets
    4

    boneless, skinless chicken breasts
    12 oz

    black pepper
    1/4 tsp

    balsamic vinegar
    1/4 cup

    olive oil
    1 tbsp

    low sodium vegetable broth
    2 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

    Dijon Mustard
    2 tsp

    garlic (minced or grated)
    1 clove

    Mesclun salad mix
    8 cup

    crumbled goat cheese
    2 tbsp

    slivered almonds (toasted)
    1/3 cup

  • Roasted Asparagus Salad

    Roasted Asparagus Salad

    How to Make Roasted Asparagus Salad

    Asparagus is a spring vegetable that you are sure to find in the produce section during April. Steam it, grill it, or try this quick and easy recipe for a delicious asparagus side dish!


    5 min prep time


    2servings


    4 spears

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly spray with cooking spray.
    2. Arrange the asparagus in a single layer on the baking sheet. Sprinkle the walnuts around the asparagus. Lightly spray the asparagus with cooking spray. Roll back and forth to coat.
    3. Roast for 5 minutes. Using tongs, turn the asparagus over gently. Roast for 4 minutes, or until the walnuts begin to brown. Transfer to a plate.
    4. Spoon the vinaigrette over the asparagus and walnuts. Roll back and forth to coat. Sprinkle with the pepper. Let stand for 10 minutes so the flavors blend.
    5. Cook’s Tip: Be sure to dry the asparagus thoroughly before cooking or it will not brown properly.
    Low Carb
    Low Sodium
    Veggie Rich
    Cooking for 1 or 2
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      4 spears


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      2g

    Ingredients

    medium asparagus spears (trimmed and patted very dry)
    8

    walnuts (chopped)
    1 tbsp

    light balsamic vinaigrette
    2 tsp

    Pepper, to taste (coarsely ground preferred)
    1

  • Roasted Baby Carrots

    Roasted Baby Carrots

    How to Make Roasted Baby Carrots

    Roasting brings out the natural flavor and sweetness in these carrots. We used parsley here, but you could use other fresh herbs like tarragon, dill, mint, thyme, rosemary, or a combination.


    5 min prep time


    20 min cook time


    8servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.

    2. In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.

    3. Bake for 15-20 minutes, until the carrots are tender.

    4. Place the carrots into a bowl and mix with the honey or artificial sweetener. Sprinkle the carrots with parsley or other herbs.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Kid Friendly
    Vegetarian
    Sides
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      0g

    • Potassium
      137mg
      3%

    Ingredients

    nonstick cooking spray
    1

    baby carrots
    1 lbs

    olive oil
    1 1/2 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh parsley or 1 tsp dried parsley
    1 tbsp

  • Roast Beef Rollups

    Roast Beef Rollups

    How to Make Roast Beef Rollups

    These wraps are a quick and easy lunch to pack for the work day. Just pack the olive oil and red wine vinegar together in a separate container and add to the wrap right before eating.


    15 min prep time


    6servings


    1 rollup

    Print Recipe >

    Step-By-Step Instructions:

    1. For each rollup, tear a 15-inch piece of either waxed paper or foil. Place the tortilla flat on the paper or foil. Place a romaine lettuce leaf on top of each tortilla. Divide the beef onto the lettuce leaves.
    2. Combine the tomatoes, red peppers, oil, vinegar, cumin, and pepper. Divide the tomato mixture over the beef.
    3. Roll the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. Fold the excess paper or foil over the top and bottom of each rollup. To eat, peel back the paper or foil.
    Fiber Focused
    Lunch
    Dinner
    Sandwiches
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 rollup


    • Amount per serving



      Calories





      295

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      30mg

      10%

    • Sodium
      595mg

      26%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g

    • Protein
      19g

    • Potassium
      480mg
      10%

    Ingredients

    whole wheat flour tortillas (10-inch)
    6

    large romaine lettuce leaves
    6

    cooked deli roast beef (thinly sliced)
    12 oz

    tomato(es) (diced)
    1 cup

    red bell pepper (diced)
    1 cup

    olive oil
    1 tbsp

    red wine vinegar
    1 tbsp

    cumin
    1 tsp

    freshly ground black pepper
    1/4 tsp

  • Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

    Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

    How to Make Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

    Author Robyn Webb says, “I’m always looking for new ways to serve large shapes of pasta. I’ve got the penne, fusilli, and shell shapes down pretty good, but I find shapes like rigatoni more of a challenge to balance with other ingredients. I’ve concluded that rigatoni just needs a few strong flavors such as olives, sun-dried tomatoes, and lemon zest to be special.”


    15 min prep time


    20 min cook time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 8–10 minutes until al dente.
    2. Meanwhile coat a large skillet with cooking spray. Sauté the onion and garlic over medium heat for about 6 minutes. Add the sun-dried tomatoes and sauté for 2 minutes. Add the wine and cook until wine is almost evaporated.
    3. Drain the pasta, reserving about 1/3 cup pasta water. Set the pasta aside. Add the pasta water to the onion mixture and cook for 1 minute. Add in the pesto, pine nuts, olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Italian
    Vegetarian
    Vegan
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      245

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      235mg

      10%

    • Total Carbohydrate
      36g

      13%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      7g

    • Potassium
      260mg
      6%

    Ingredients

    rigatoni ((preferably whole-wheat))
    8 oz

    Olive oil cooking spray
    1

    onion(s) (diced)
    1/2 cup

    garlic (minced)
    2 clove

    rehydrated sun-dried tomatoes (sliced, not packed in oil)
    1/2 cup

    dry white wine
    1/2 cup

    pesto sauce (bottled)
    4 tbsp

    toasted pine nuts
    2 tbsp

    Kalamata olives (pitted, coarsely chopped)
    1/4 cup

    fresh lemon zest
    2 tsp

    freshly ground black pepper to taste
    1

  • Roasted and Spiced Chickpeas

    Roasted and Spiced Chickpeas

    How to Make Roasted and Spiced Chickpeas

    This high-fiber snack is a much healthier choice than chips and is a great alternative for those with nut allergies. Place in small bowls or ramekins at your next party. Eat them as a snack or use them as a crunchy topping on soups or salads.


    5 min prep time


    6servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
    2. In a medium bowl mix together garbanzo beans, 1 Tbsp. olive oil, cinnamon, cumin, chili powder and salt.
    3. Spread garbanzo bean mixture evenly on baking sheet. Bake for 40-45 minutes, stirring every 10 minutes, until beans are crispy and dry.
    4. Remove from oven and place hot beans in a medium bowl. Add 1 Tbsp. olive oil and Splenda brown sugar blend. Mix well.
    5. Pour beans on parchment paper and allow to cool for 20 minutes.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Snacks
    Vegetarian
    Gluten-Free
    Easy Pantry Recipes
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      135mg
      3%

    Ingredients

    nonstick cooking spray
    1

    garbanzo beans (15.5-ounce, rinsed and drained (dry well))
    1 can

    olive oil (divided)
    2 tbsp

    ground cinnamon
    1 tsp

    cumin
    1 tsp

    chili powder
    1/4 tsp

    salt (optional)
    1/4 tsp

    low-calorie brown sugar substitute
    1 1/2 tbsp

  • Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

    Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

    How to Make Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

    Author Amy Riolo says, “The popular Italian poet Gabriele D’Annunzio once described the view of the sea from Reggio Calabria as ‘the most beautiful kilometer in Italy.’ Known as the ancestral homeland to 20% of the Italian-American population, the southern Italian region was once home to powerful Greek and Byzantine colonies like the city of Crotone, where Pythagoras once formed a secret society of intellectuals. This recipe is popular in Calabria because it incorporates eggplant and ricotta—two widely celebrated ingredients—on their beloved country-style bread.”


    5 min prep time


    10 min cook time


    4servings


    1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat broiler to high or grill to medium-high.
    2. Lightly brush the eggplant slices with 1 tablespoon olive oil and set on a baking sheet. When the grill is ready, use tongs to place slices directly on the grill and cook each side until grill marks appear and slices are nicely browned, 3–4 minutes per side. Or, if broiling, place baking sheet directly under broiler, and broil each side until golden, 1–2 minutes per side.
    3. Remove baking sheet from oven or, if grilling, use tongs to transfer eggplant back to the baking sheet, and sprinkle with about half the salt. When slices are cool enough to handle, cut into 1/4-inch cubes, place in a bowl, and set aside.
    4. When ready to serve (do not prepare these ahead of time or the bread will get soggy), grill the bread slices on both sides until grill marks appear, or place under the broiler until golden brown. Slather each piece evenly with 2 tablespoons. ricotta. Sprinkle with remaining salt and the pepper. Top with the chopped eggplant. Drizzle with remaining 1 tablespoon. olive oil and garnish with mint. Serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Grilling
    Italian
    Appetizers
    Dinner
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      5g

    • Potassium
      225mg
      5%

    Ingredients

    baby eggplants (1/2 pound total), ends trimmed and cut lengthwise into 4 × 1/4-inch slices
    2

    good-quality extra virgin olive oil (preferably Calabrian; see Where to Buy Guide), divided
    2 tbsp

    unrefined sea salt, divided
    1/8 tsp

    ciabatta or other light, crusty, country bread
    4 (1/2-inch) slices

    ricotta cheese, divided
    1/2 cup

    freshly ground black pepper
    1/4 tsp

    finely chopped fresh mint
    1/4 cup

  • Red, White, and Blue Pudding Trifle

    Red, White, and Blue Pudding Trifle

    How to Make Red, White, and Blue Pudding Trifle

    This quick, low-fat dessert will be a crowd pleaser and it’s beautiful colors make it a great dish to celebrate 4th of July!


    15 min prep time


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, prepare pudding according to package directions. Cool in refrigerator for 5 minutes
    2. Fold whipped topping into pudding and incorporate well.
    3. In a trifle bowl, spread 1/3 pudding mixture in bottom of bowl. Top with 2 cups raspberries; spread evenly. Layer another 1/3 of pudding mixture and top with 2 cups blueberries; spread evenly. Spread remaining pudding mixture on top of blueberries. Top pudding with 1/2 cup blueberries, 1/2 cup raspberries and all of strawberries.
    Low Sodium
    Kid Friendly
    Holidays & Entertaining
    Quick & Easy
    Dessert
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      135mg
      3%

    Ingredients

    instant vanilla pudding mix (sugar-free, fat-free)
    1 oz

    milk (fat-free)
    2 cup

    light whipped topping (thawed)
    8 oz

    raspberries (divided)
    2 1/2 cup

    blueberries (divided)
    2 1/2 cup

    strawberries (sliced)
    1 1/2 cup