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  • Mixed Greens with Cranberries, Bacon and Walnuts

    Mixed Greens with Cranberries, Bacon and Walnuts

    How to Make Mixed Greens with Cranberries, Bacon and Walnuts

    Walnuts are the only nut to provide an excellent source of heart-healthy omega-3 fatty acids. This salad would be a great starter for a homemade Valentine’s Day dinner.

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


    10 min prep time


    5servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium skillet, cook the bacon over medium-high heat until done. Place the bacon on a paper towel and set aside.
    2. Place the walnuts in a small nonstick skillet on low heat and cook until the walnuts begin to brown, about 4 minutes.
    3. In a salad bowl, mix together all of the salad ingredients.
    4. In a small bowl, whisk together the dressing ingredients. Pour dressing ingredients over the salad and toss to coat.
    Low Sodium
    Low Carb
    Veggie Rich
    Holidays & Entertaining
    Gluten-Free
    Sides
    Quick & Easy
    Salads
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    Nutrition facts

    5 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      5g

    • Potassium
      280mg
      6%

    Ingredients

    bacon (cut into 1-inch pieces)
    2 slice

    walnuts (chopped)
    1/4 cup

    bag spring lettuce mix
    1 (10-oz) bag

    broccoli slaw mix
    6 oz

    dried cranberries
    2 tbsp

    balsamic vinegar
    2 tbsp

    Dijon Mustard
    1/2 tsp

    olive oil
    2 1/2 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

  • Modern Tuna Noodle Casserole

    Modern Tuna Noodle Casserole

    How to Make Modern Tuna Noodle Casserole

    This recipe is a great example of using vegetables to bulk up a dish that is typically high in carbs and fat.


    5 min prep time


    40 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a 9×13-inch baking dish with cooking spray. Set aside.

    2. Cook the pasta according to the package directions minus two minutes (the pasta should be slightly undercooked).

    3. While the pasta is cooking, add the olive oil to a large sauté pan over medium-high heat. Add the onion and mushrooms and sauté until the onions turn clear, about 5 minutes.

    4. Add the spinach and no-salt seasoning and sauté until the spinach is wilted and soft, about 3 more minutes.

    5. In a small bowl, whisk together the flour, milk, salt and ground black pepper until all the flour lumps are mixed in. Pour over the vegetables and bring to a boil. Stir in the tuna and pasta and pour into the prepared baking pan.

    6. Sprinkle the parmesan cheese on top of the casserole and bake for 15 minutes.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Seafood
    Kid Friendly
    American
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      38g

      14%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      526mg
      11%

    Ingredients

    nonstick cooking spray
    1

    whole grain penne, shells, or farfalle pasta
    12 oz

    olive oil
    1 tbsp

    white (button) mushrooms (sliced)
    8 oz

    small onion (diced)
    1

    baby spinach
    5 oz

    salt-free all-purpose seasoning
    1/2 tsp

    flour
    3 tbsp

    skim milk
    2 cup

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    tuna packed in water (drained)
    5 oz

    Parmesan cheese (shredded)
    1/2 cup

  • Miso Glazed Cod

    Miso Glazed Cod

    How to Make Miso Glazed Cod

    Broiling fish fillets and stir-frying vegetables makes this savory 20-minute meal come together in a flash. Serve with brown rice or another whole grain if desired.


    15 min prep time


    5 min cook time


    4servings


    1 fish fillet, 3/4 cup stir fry

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to broil. Place a rack in the middle of the oven. Coat a baking sheet with cooking spray.

    2. Cut the fish into 4 4-oz portions and arrange on the prepared baking sheet.

    3. In a small bowl, mix together 1 1/2 Tsp. of sesame oil and the miso soup mix powder to form a paste. Brush the tops of each of the fish fillets with the glaze (coating will be very thin). Spray each fillet with cooking spray and place baking sheet on middle rack of the oven. Broil for 6 minutes.

    4. While the fish is broiling, add the remaining 1 1/2 Tsp. of sesame oil and more cooking spray to a wok or large saute pan over high heat. Stir fry the cabbage, garlic, snow peas and hot sauce for 4 minutes, until just wilted but still slightly crunchy.

    5. Remove fish from baking sheet and serve on top of 3/4 cup of the stir-fried vegetables.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Asian
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fish fillet, 3/4 cup stir fry


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      20g

    • Potassium
      533mg
      11%

    Ingredients

    Nonstick cooking spray
    1

    white fish (such as cod, sea bass or orange roughy)
    1 lbs

    toasted sesame oil (divided)
    1 tbsp

    powdered instant miso soup mix (powder only)
    1 tbsp

    black pepper
    1/4 tsp

    shredded napa cabbage (shredded)
    4 cup

    garlic (grated or minced)
    2 clove

    snow peas (sliced)
    2 cup

    Asian style hot sauce
    1 tbsp

  • Mini-Peach Crisps

    Mini-Peach Crisps

    How to Make Mini-Peach Crisps

    We know that fish is a good source of omega-3 fatty acids, which are heart healthy fats. But, this recipe is jammed pack with omega-3 fatty acids from the walnuts and ground flaxseed – these foods are ways to incorporate more omega-3 fatty acids into your diet.


    20 min prep time


    6servings


    1 peach crisp (ramekin)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray six 4-ounce ramekin dishes with cooking spray.
    2. In a medium pot heat peaches, water and Splenda over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes.
    3. In a small bowl combine 1 Tsp. cornstarch and 1 Tsp. cold water; stir until smooth. Pour into pot with peaches and stir 1 minute.
    4. In a small bowl, combine Crisp Topping ingredients using hands.
    5. Pour peach mixture evenly into six ramekin dishes. Evenly divide crisp topping and place on top of each peach ramekin dish.
    6. Place ramekins on a baking sheet and bake in oven for 25-30 minutes.
    Low Sodium
    Snacks
    Vegetarian
    Dessert
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    Nutrition facts

    6 Servings



    • Serving Size

      1 peach crisp (ramekin)


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%

    • Protein
      2g

    Ingredients

    frozen peaches (unsweetened (or 4-5 fresh peaches), sliced)
    3 cup

    water
    1/4 cup

    low-calorie sugar substitute
    1 tbsp

    Cornstarch
    1 tsp

    buttery spread
    2 tbsp

    low-calorie brown sugar substitute
    2 tbsp

    old-fashioned rolled oats (gluten-free)
    1/3 cup

    walnuts (chopped)
    1/4 cup

    ground flax seed
    2 tbsp

    ground cinnamon
    1/2 tsp

  • Mini-Pumpkin Tarts

    Mini-Pumpkin Tarts

    How to Make Mini-Pumpkin Tarts

    No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!


    10 min prep time


    30servings


    1 tart

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
    3. In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
    4. Fill each muffin cup with pumpkin-cream cheese mixture.
    5. Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
    Low Sodium
    Low Carb
    Kid Friendly
    Holidays & Entertaining
    Dessert
    Quick & Easy
    Vegetarian
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    Nutrition facts

    30 Servings



    • Serving Size

      1 tart


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      15mg

      5%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      30mg
      <1%

    Ingredients

    light cream cheese (softened)
    8 oz

    mini vanilla wafer cookies
    30

    light sour cream
    1/4 cup

    low calorie sugar substitute
    1/4 cup

    eggs
    1

    vanilla extract
    1/2 tsp

    canned pure pumpkin
    3/4 cup

    ground cinnamon
    1/2 tsp

    ground nutmeg
    1 pinch

  • Mini-Crab Bites – Quick Recipe

    Mini-Crab Bites – Quick Recipe

    How to Make Mini-Crab Bites – Quick Recipe

    This quick and healthy recipe makes a great appetizer for a party. Feel free to substitute canned tuna for crab if desired; just omit the tarragon and replace with chives.


    20 min prep time


    7servings


    4 crab bites

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl combine all ingredients, except cucumbers, and mix well.
    2. Place cucumbers on serving platter and top with a spoonful of crab salad.
    Low Carb
    Seafood
    Appetizers
    Holidays & Entertaining
    Snacks
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      4 crab bites


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      95mg

      32%

    • Sodium
      295mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      5g

    Ingredients

    crab meat (6-ounce, drained (15% leg meat))
    2 can

    light mayonnaise
    1/3 cup

    Dijon Mustard
    1 tsp

    green onions (sliced)
    2

    red bell pepper (finely diced)
    1/2

    lemon juice
    1 tbsp

    dried tarragon (dried)
    3/4 tsp

    sweet relish
    2 tbsp

    cayenne pepper or paprika
    1 pinch

    black pepper (freshly ground)
    1/8 tsp

    cucumber(s) (peeled and sliced into rounds)
    2

  • Mini-Artichoke Cakes

    Mini-Artichoke Cakes

    How to Make Mini-Artichoke Cakes

    These artichoke cakes are a unique and tasty appetizer or snack. Best of all – you build in the portion size by making them in muffin tins.


    10 min prep time


    20 min cook time


    10servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
    2. In a medium bowl mix together all ingredients.
    3. Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Appetizers
    Gluten-Free
    Vegetarian
    Snacks
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      3g

    • Potassium
      80mg
      2%

    Ingredients

    nonstick cooking spray
    1

    artichoke hearts (drained and chopped)
    1 (14-oz) can

    olive oil
    1 tbsp

    egg whites (slightly beaten)
    2

    shredded part-skim mozzarella
    1/2 cup

    Parmesan cheese (freshly grated )
    2 tbsp

    cornmeal
    2 tbsp

  • Mini Veggie Frittatas

    Mini Veggie Frittatas

    How to Make Mini Veggie Frittatas

    Looking for a low-carb start way to start your day? These little frittatas make a quick and healthy breakfast! This recipe is just a start, so feel free to experiment with different veggies, such as zucchini, asparagus, or spinach.


    15 min prep time


    9servings


    1 mini-frittata

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
    2. Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
    3. In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
    4. Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.
    Low Carb
    Low Sodium
    Italian
    Appetizers
    Holidays & Entertaining
    Lunch
    Sides
    Snacks
    Quick & Easy
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
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    Nutrition facts

    9 Servings



    • Serving Size

      1 mini-frittata


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      105mg

      35%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      85mg
      2%

    Ingredients

    paper muffin liners
    9

    nonstick cooking spray
    1

    onion(s) (diced)
    1/4 cup

    green pepper (diced)
    1/2 cup

    eggs
    5

    egg whites
    4

    salt (optional)
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    Parmesan cheese (freshly grated)
    3 tbsp

  • Mini Pear and Goat Cheese Tarts

    Mini Pear and Goat Cheese Tarts

    How to Make Mini Pear and Goat Cheese Tarts

    This is a foodie recipe, but it’s still simple to make and takes just 15 minutes to cook. These mini tarts make a great holiday appetizer.


    10 min prep time


    7servings


    2 tarts

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. Arrange thawed fillo cups on to a baking sheet. Set aside.
    3. In a medium bowl, mix together pears, goat cheese, egg whites and ground black pepper.
    4. Fill each fillo cup with a heaping Tbsp. of pear mixture.
    5. Drizzle to top of each tart with a little balsamic vinegar.
    6. Bake for 15 minutes. Serve hot or room temperature.
    Low Sodium
    French
    Quick & Easy
    Appetizers
    Holidays & Entertaining
    Foodie
    Vegetarian
    Snacks
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    Nutrition facts

    7 Servings



    • Serving Size

      2 tarts


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      5mg

      2%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        1g

        4%

    • Protein
      3g

    Ingredients

    mini fillo shells
    14

    pear (diced, skin on (about 2 small bosc pears))
    1 1/2 cup

    goat cheese (chevre)
    2 oz

    egg whites
    2

    black pepper
    1/4 tsp

    balsamic vinegar
    1/4 cup

  • Mini Baked Crab Cakes

    Mini Baked Crab Cakes

    How to Make Mini Baked Crab Cakes

    These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette.


    5 min prep time


    10 min cook time


    5servings


    2 crab cakes with about 1 tbsp dipping sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
    2. In a medium bowl, crumble the piece of whole wheat bread into small (pea sized) pieces. Add the egg whites, hot pepper sauce, scallions, salt and pepper and mix well until bread is softened, then fold in the crab meat.
    3. Portion 10 patties onto the baking sheet. Spray the patties liberally with cooking spray and bake on the top rack of the oven for 5 minutes. Flip the patties with the spatula and spray again with the cooking spray. Bake for an additional 5 minutes.
    4. Remove from the oven and let the crab cakes rest for 5 minutes before serving.
    5. While the crab cakes cool, prepare the dipping sauce: combine apricot preserves, chili garlic sauce, and soy sauce in a small bowl.
    Low Carb
    Seafood
    Sides
    Foodie
    Lunch
    Dinner
    Appetizers
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    Nutrition facts

    5 Servings



    • Serving Size

      2 crab cakes with about 1 tbsp dipping sauce


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      310mg
      7%

    Ingredients

    whole wheat bread
    1 slice

    egg whites
    2

    hot pepper sauce
    1 tbsp

    green onion (scallion) (minced)
    2

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fancy white (or lump) crab meat) (drained)
    2 (6-oz) cans

    nonstick cooking spray
    1

    lower sodium soy sauce
    1 tsp

    Thai style chili garlic sauce
    1 tsp

    no-sugar-added apricot preserves
    1/2 cup