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Tag: appetizers

  • Fruit and Cheese Kababs

    Fruit and Cheese Kababs

    How to Make Fruit and Cheese Kababs

    These pretty kabobs are a great snack for kids and adults. Fruit and cheese are tasty combination of carbohydrates and protein, and will leave you feeling satisfied.


    10 min prep time


    4servings


    1 kabab

    Print Recipe >

    Step-By-Step Instructions:

    1. To make skewers, alternate strawberries, grapes, kiwi slices, and cheese on one skewer (4 strawberry halves, 4 grapes, 2-3 kiwi slices and 3 pieces cheese per skewer).

    2. Repeat the process for the remaining 3 skewers.

    Kidney-Friendly
    Fiber Focused
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1 kabab


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      192mg
      4%

    Ingredients

    kiwi(s) (peeled and sliced)
    2

    strawberries (hulled and cut in half)
    8

    grapes
    16

    light string cheese sticks (each cut into 4 pieces)
    3

    wooden skewers
    4

  • Fresh Black Bean Salsa

    Fresh Black Bean Salsa

    How to Make Fresh Black Bean Salsa

    This salsa is better than anything you will buy in a jar! It’s delicious, quick, and uses all fresh ingredients that you might already have in your kitchen. If you don’t want to serve it with chips, try it with cucumbers, celery or jicama. It would also make a great topping for tacos!


    5 min prep time


    8servings


    10 chips with 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together all ingredients except chips.
    2. Serve salsa in a bowl with chips on the side.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mexican/Southwestern
    Quick & Easy
    Snacks
    Vegetarian
    Gluten-Free
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      10 chips with 1/4 cup salsa


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      250mg
      5%

    Ingredients

    tortilla chips (multigrain, scoops)
    80

    canned black beans (rinsed and drained)
    1 cup

    large tomatoes (diced)
    2

    finely diced onion (finely diced)
    1/4 cup

    garlic (minced)
    1 clove

    Juice of 1 small lime
    1

    finely chopped fresh cilantro
    1/4 cup

  • Deviled Eggs

    Deviled Eggs

    How to Make Deviled Eggs

    Deviled eggs are a classic appetizer. They’re a quick and easy choice for any holiday party or weekend get-together.


    12servings


    1/2 large egg

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the eggs in a small saucepan so that they won’t bounce or move around and crack. Cover with water. Bring to a boil. Immediately turn off and cover. Let sit for 15-18 minutes to continue cooking. Pour out the hot water. Shake the eggs in the pan to crack the shells. Add cold water and let sit. (This will make them easier to peel.)
    2. Peel the eggs and cut them in half vertically. Remove yolks, place them in a small bowl, and mash with a fork. Add mayo, mustard, salt and pepper. Fill egg whites with mixture. Garnish with sliced grape tomatoes, sliced olives, sliced radishes, sliced scallions, or a drop of caviar or truffle paste. (Garnishes are optional.)
    Low Carb
    Low Sodium
    Appetizers
    Holidays & Entertaining
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 large egg


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      95mg

      32%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      3g

    • Potassium
      35mg
      <1%

    Ingredients

    large eggs
    6

    light mayonnaise (plus 1 tsp)
    2 tbsp

    mustard powder (dry)
    1/8 tsp

    Pinch of salt
    1 pinch

    freshly ground black pepper
    1

  • Curried Roasted Beet Hummus

    Curried Roasted Beet Hummus

    How to Make Curried Roasted Beet Hummus

    This unique version of hummus can be made with red beets as well and should be served with crudite or whole grain pita chips. If you like it spicy, add 1/4 Tsp. (or more depending on how spicy you want it) of ground cayenne pepper to the ingredients when blending.


    1 hr prep time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Place unpeeled beets and garlic on a large sheet of foil. Spray generously with cooking spray and fold foil to make an air tight packet. Place in oven and bake for 45 minutes or until beets are fork tender. Set aside to cool, then peel the beets.
    2. Place all ingredients in a food processor and blend until smooth.
    3. Serve room temperature or chilled.
    Low Sodium
    Low Carb
    Veggie Rich
    Mediterranean
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Vegetarian
    Snacks
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%

    • Protein
      1g

    Ingredients

    whole fresh golden beets (about 4 medium sized beets, destemmed and washed)
    1/2 lbs

    nonstick cooking spray
    1

    garlic (peeled)
    3 clove

    tahini
    2 tbsp

    lemon juice
    3 tbsp

    ground sweet curry powder
    1 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

  • Crispy Asian Kale

    Crispy Asian Kale

    How to Make Crispy Asian Kale

    This is an incredible snack and a great alternative to chips. Use it as a side dish or an appetizer at a party!


    5 min prep time


    15 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
    2. In a large bowl, whisk together the olive oil, soy sauce, Splenda Brown Sugar Blend, and garlic powder.
    3. Toss the kale in dressing to coat and spread kale in one layer onto the two baking sheets. Do not overload the baking sheets with kale. Use a third baking sheet if needed.
    4. Bake for 10-15 minutes or until the kale is crispy.
    Low Sodium
    Low Carb
    Veggie Rich
    Asian
    Foodie
    Vegetarian
    Snacks
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      380mg
      8%

    Ingredients

    olive oil
    1 tbsp

    lower sodium soy sauce
    1 tbsp

    low-calorie brown sugar substitute
    1 tbsp

    garlic powder
    1 tsp

    bagged chopped kale
    1 (16-oz) package

  • Cowboy Bean Fritters

    Cowboy Bean Fritters

    How to Make Cowboy Bean Fritters

    Bring this appetizer to share at your next summer barbeque. Serve the fritters with some dipping options like salsa and non-fat plain Greek yogurt (a healthier substitute for sour cream).


    20servings


    3 fritters

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine flour, baking powder, cumin, salt, and pepper. Add egg whites and salsa; mix well, then stir in black beans.
    2. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Pour 1 Tsp. batter per fritter into skillet, cooking several fritters at one time, but not overcrowding them. Cook 1 minute, then turn fritters and lightly flatten with a spatula; cook 1 to 2 additional minutes or until browned on both sides. Repeat with remaining batter, adding more oil as necessary.
    Fiber Focused
    Mexican/Southwestern
    Appetizers
    Holidays & Entertaining
    Sides
    Vegetarian
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    Nutrition facts

    20 Servings



    • Serving Size

      3 fritters


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.1g

        <1%

    • Cholesterol
      0mg

      0%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      6g

    • Potassium
      210mg
      4%

    Ingredients

    all-purpose flour
    1 3/4 cup

    baking powder
    2 tsp

    cumin
    1/2 tsp

    salt
    2 tsp

    black pepper
    1/2 tsp

    egg whites (lightly beaten)
    4

    salsa
    1 cup

    black beans (16-ounce, rinsed and drained)
    2 can

    vegetable oil (plus extra if needed)
    1 tbsp

  • Country Stuffed Summer Squash

    Country Stuffed Summer Squash

    How to Make Country Stuffed Summer Squash

    Buy the 4-Ingredient Diabetes Cookbook, 2nd edition, here.


    5 min prep time


    35 min cook time


    4servings


    1 squash half

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F.
    2. Scoop out and coarsely chop the squash pulp.
    3. Place a medium nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray and add the squash pulp and bell pepper. Cook 4 minutes or until the pepper is tender-crisp, stirring frequently.
    4. Remove the skillet from the heat and stir in the water and margarine. Add the stuffing mix and stir gently with a fork. Spoon 1/2 cup stuffing into each squash half. Press down gently so the stuffing will adhere.
    5. Recoat the skillet with nonstick cooking spray, arrange the stuffed squash in the skillet, cover tightly, and bake 30 minutes or until the squash is tender when pierced with a fork.
    Veggie Rich
    Comfort Food
    Appetizers
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 squash half


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      3g

    • Potassium
      320mg
      7%

    Ingredients

    large summer squash (halved lengthwise (12 ounces total; use any variety, such as yellow, scallop, or zucchini))
    2

    red or green bell pepper (chopped)
    1 cup

    water
    1/2 cup

    no-trans-fat margarine ((35% vegetable oil))
    2 tbsp

    cornbread stuffing mix (dry)
    1 cup

  • Chicken Satay

    Chicken Satay

    How to Make Chicken Satay

    This makes a great party appetizer. You can serve the dip in a bowl on a large platter and surround it with the skewers.

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


    1 hr prep time


    10 min cook time


    4servings


    2 skewers with 2 Tbsp. sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak bamboo skewers in warm water for at least 30 minutes. While skewers are soaking, slice chicken breasts into eight strips lengthwise.
    2. In a medium bowl, whisk together 1 tbsp Splenda Brown Sugar, 1 tbsp soy sauce, half the minced garlic, ginger, lime juice and hot sauce. Add chicken to the marinade and marinate chicken strips in the refrigerator for 1 hour.
    3. Prepare an indoor or outdoor grill.
    4. While the chicken is marinating, whisk together the remaining tbsp Splenda brown sugar blend, remaining tbsp soy sauce, remaining minced garlic, peanut butter, and coconut milk in a microwave safe bowl. Set aside.
    5. Thread chicken strips lengthwise onto the soaked bamboo skewers. Grill chicken for 4-5 minutes one each side.
    6. Right before serving, microwave sauce for 30 seconds. Remove from microwave and whisk again to combine. Serve two skewers with 2 Tbsps. of sauce.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Asian
    Appetizers
    Holidays & Entertaining
    Snacks
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 skewers with 2 Tbsp. sauce


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      27g

    • Potassium
      290mg
      6%

    Ingredients

    bamboo skewers
    8

    boneless, skinless chicken breasts
    1 lbs

    low-calorie brown sugar substitute (divided use)
    2 tbsp

    lower sodium soy sauce (divided use)
    2 tbsp

    garlic (minced, divided use)
    2 clove

    minced fresh ginger
    1 tsp

    lime juice
    2 tbsp

    Asian-style hot sauce, such as sriracha
    1/2 tsp

    creamy peanut butter
    2 tbsp

    unsweetened coconut milk beverage
    1/4 cup

  • Cheddar Cheese and Broccoli Soup

    Cheddar Cheese and Broccoli Soup

    How to Make Cheddar Cheese and Broccoli Soup

    The most satisfying comfort soup in my opinion is creamy and cheesy. As a kid, Cheddar Cheese and Broccoli Soup was always a staple in our kitchen; however, this version has been slimmed down considerably.


    20 min prep time


    15 min cook time


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.
    2. Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
    3. Heat olive oil in medium saucepan over medium heat. Sauté onion and celery until soft, about 5 minutes. Whisk in flour and cook 1 minute. Add broth and milk. Cook, stirring constantly, until mixture simmers and thickens, about 5 minutes.
    4. Add chopped broccoli, cheese, pepper, nutmeg, and salt. Stir until cheese melts and soup is heated through, about 3 minutes. Garnish each bowl with reserved broccoli florets.
    Veggie Rich
    Comfort Food
    Sides
    Main Dish
    Lunch
    Appetizers
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        12g

        43%
      • Total Sugars
        3g

    • Protein
      17g

    Ingredients

    broccoli
    1 lbs

    olive oil
    1 tbsp

    onion, chopped
    1

    celery stalk, chopped
    1

    all-purpose flour
    2 tbsp

    chicken broth, reduced-sodium
    1 can

    milk, evaporated fat-free
    12-ounce can

    reduced-fat cheddar cheese (such as Cabot’s 50% reduced-fat cheddar)
    1 1/4 cup

    black pepper, freshly ground
    1/2 tsp

    nutmeg salt, to taste
    1/4 tsp

  • Caribbean Bean Dip

    Caribbean Bean Dip

    How to Make Caribbean Bean Dip

    Make this dip and store it in the fridge so you can snack on it with some fresh veggies throughout the week. You can also enjoy it with baked tortilla chips or pita wedges if it fits with your meal plan.


    8servings


    3½ Tbsps.

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree all ingredients except the green onion in a blender until smooth. Top with green onion and serve with tortilla chips or fresh vegetables.
    Low Sodium
    Low Carb
    Caribbean
    Vegetarian
    Snacks
    Quick & Easy
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      3½ Tbsps.


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      3g

    Ingredients

    organic black beans (15.5-ounce, drained)
    1 can

    Hass avocado (peeled and sliced)
    1/2

    lemon juice
    3 tbsp

    cilantro (roughly chopped)
    2 tbsp

    ground cayenne red pepper
    1/4 tsp

    ground cumin
    1/4 tsp

    sea salt, or to taste
    1/4 tsp

    green onions (thinly sliced)
    3 tbsp