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Tag: appetizers

  • Caprese Kabobs

    Caprese Kabobs

    How to Make Caprese Kabobs

    This easy appetizer is perfect for summer and uses garden fresh ingredients. These kabobs are packed with flavor and low in carbohydrates. They also look beautiful on a serving platter and are sure to impress guests!


    15 min prep time


    18servings


    1 kabob

    Print Recipe >

    Step-By-Step Instructions:

    1. Place 1 grape tomato, 1 basil leaf, and 1 mozzarella ball on each bamboo fork. Repeat this process for 18 kabobs. Place the kabobs on a serving platter.
    2. In a small bowl, whisk together the olive oil and balsamic vinegar. Right before serving, drizzle the dressing over the kabobs to coat evenly.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Italian
    Quick & Easy
    Snacks
    Holidays & Entertaining
    Appetizers
    Gluten-Free
    Vegetarian
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    Nutrition facts

    18 Servings



    • Serving Size

      1 kabob


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      30mg
      <1%

    Ingredients

    bamboo skewers
    18 small

    fresh basil (folded in half)
    18 leaves

    grape tomatoes
    18 whole

    fresh mozzarella balls (1/4 ounce each)
    18 whole

    olive oil
    1 tbsp

    balsamic vinegar
    1 1/2 tbsp

  • Budget-Friendly Deluxe Chicken Nachos

    Budget-Friendly Deluxe Chicken Nachos

    How to Make Budget-Friendly Deluxe Chicken Nachos

    You can make these nachos as spicy as you want by purchasing the salsa at the heat level you prefer. If you like it even hotter, top the yogurt with a couple dashes of hot sauce.


    30 min prep time


    8servings


    1/8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Coat one large or two small baking sheet(s) with cooking spray.
    2. Lay cut corn tortillas in one layer on the baking sheet(s). Spray the top with cooking spray. Lightly sprinkle with salt (optional).
    3. Bake for 20 minutes, stirring every 5 minutes or until the chips are slightly golden brown and crispy. Remove from oven and pour into a baking dish coated with cooking spray. Set aside.
    4. Mix fat-free refried beans with chicken broth and pour over the baked tortilla chips.
    5. Top the beans with the shredded chicken and then with the reduced fat cheese.
    6. Place on the top rack of the oven and bake for 10-15 minutes or until cheese is melted and starting to turn golden brown.
    7. Remove from the oven and divide the nachos among eight plates. Top each plate with diced tomatoes, salsa, 1/4 avocado, lettuce and yogurt.
    Fiber Focused
    Mexican/Southwestern
    Budget Friendly
    Lunch
    Dinner
    Quick & Easy
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 recipe


    • Amount per serving



      Calories





      245

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      40mg

      13%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g

    • Protein
      22g

    • Potassium
      640mg
      14%

    Ingredients

    nonstick cooking spray
    1

    corn tortillas (cut into 6 pieces each)
    8

    salt (optional)
    1/2 tsp

    refried beans (15-ounce, fat-free)
    1 can

    low sodium chicken broth (low-sodium)
    1/4 cup

    chicken breasts (boneless, skinless, cooked and shredded)
    1 lbs

    Mexican style cheese (reduced fat, shredded)
    3/4 cup

    tomato(es) (seeded and diced)
    2

    salsa
    1 cup

    avocado (seeded and diced)
    1

    lettuce (shredded)
    2 cup

    Plain Nonfat Greek yogurt (non-fat)
    1/2 cup

  • Bruschetta Stuffed Zucchini Boats

    Bruschetta Stuffed Zucchini Boats

    How to Make Bruschetta Stuffed Zucchini Boats

    You should try to fill half your plate nonstarchy veggies, which means you have to be creative so you don’t get bored with the same recipes. These zucchini boats are quick, easy and a delicious change to steamed veggies.


    5 min prep time


    20 min cook time


    4servings


    1/2 zucchini

    Print Recipe >

    Step-By-Step Instructions:

    1. Trim and discard the zucchini ends. Cut each zucchini in half lengthwise.

    2. Using a spoon, scoop out the middle of the zucchini and leave a thin base at the bottom so the “boat” can be stuffed. Place the scooped-out centers into a small bowl; set aside.

    3. Bring a medium pot of salted water to a boil. Blanch the zucchini boats just until they begin to soften, about 2-3 minutes. Immediately place the zucchini boats in a bowl of iced water. Drain the zucchini and place it on a baking sheet.

    4. Heat the olive oil in a medium skillet over medium heat. Sprinkle the reserved zucchini mixture with black pepper; add to the pan, and sauté about 6-8 minutes. Stir in the bruschetta; lower the heat and simmer for 3 minutes.

    5. Spoon the bruschetta mixture evenly into the four zucchini boats. Sprinkle each zucchini boat with 1 Tsp. parmesan cheese.

    6. Heat the broiler. Broil the stuffed zucchini boats until slightly golden, about 2-3 minutes; watch closely to avoid burning.

    Veggie Rich
    Low Carb
    Italian
    Vegetarian
    Sides
    Quick & Easy
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 zucchini


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      530mg
      11%

    Ingredients

    zucchini
    2 large

    olive oil
    2 tsp

    black pepper
    1/8 tsp

    jarred bruschetta
    1/2 cup

    Parmesan cheese (grated)
    4 tsp

  • Broccoli Cheese Bites

    Broccoli Cheese Bites

    How to Make Broccoli Cheese Bites

    These bites are a great snack or appetizer, and an excellent way to add more vegetables to your healthy eating plan.


    20 min prep time


    25 min cook time


    6servings


    5 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Coat one large (or two small) baking sheets with cooking spray. Set aside.
    2. Steam the broccoli for approximately 10 to 12 minutes, until soft. Set aside to cool (for about 10 minutes).
    3. Add the broccoli and remaining ingredients to a blender or food processor and pulse to combine. Do not overmix; the mixture should be slightly chunky, not a paste. Let the mixture rest for 10 minutes.
    4. After resting the mixture, stir it, and scoop and drop by Tbsp.fuls onto the prepared baking sheet.
    5. Lightly spray the top of each ball with cooking spray. Bake for 15 minutes. Turn the pieces over and bake an additional 10 minutes, or until golden brown.
    Veggie Rich
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Vegetarian
    Foodie
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      5 pieces


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      420mg
      9%

    Ingredients

    nonstick cooking spray
    1

    heads broccoli (trimmed)
    2

    eggs
    1

    egg white
    1

    reduced-fat shredded cheddar or Mexican-style cheese
    1/3 cup

    bread crumbs
    1/3 cup

    onion(s) (chopped)
    1/2 cup

    black pepper
    1/4 tsp

  • Black Beans And Tomatoes With Lime

    Black Beans And Tomatoes With Lime

    How to Make Black Beans And Tomatoes With Lime

    The Black Beans And Tomatoes With Lime recipe features a savory and tangy flavor profile. The black beans and tomatoes provide a hearty and slightly sweet base, while the cumin adds a warm, earthy spice. The lime juice contributes a fresh, zesty tang, and the onions and peppers offer a mild sweetness and a bit of crunch.


    5 min prep time


    7 min cook time


    4servings


    2∕3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 1 Tsp. of the oil in a medium skillet over medium-high heat. Add the onions and peppers and cook 3 minutes or until onions are just beginning to brown, stirring occasionally. 

    2. Add the beans, tomatoes, and cumin. Cook 3 minutes or until tomatoes are just tender, stirring occasionally. Remove from heat.

    3. Sprinkle with the salt and spoon the lime juice and remaining oil evenly over all. Do NOT stir.

    Veggie Rich
    Mexican/Southwestern
    Easy Pantry Recipes
    Salads
    Sides
    Appetizers
    Lunch
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      2∕3 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      5g

    • Potassium
      380mg
      8%

    Ingredients

    Extra Virgin Olive Oil (divided use)
    2 tbsp

    onion(s) (diced)
    1/2 cup

    green bell pepper or poblano chili peppers (diced)
    1/2 cup

    black beans (no-salt-added, rinsed and drained)
    1

    grape tomatoes (quartered)
    1 cup

    ground cumin
    1/2 tsp

    salt
    1/4 tsp

    lime juice
    1 tbsp

  • Bell Pepper Poppers

    Bell Pepper Poppers

    How to Make Bell Pepper Poppers

    For a little more heat in these poppers, increase the amount of crushed red pepper flakes to your liking.


    10 min prep time


    30 min cook time


    12servings


    2 poppers

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Coat a baking sheet with cooking spray. Set aside.

    2. Slice each pepper in half lengthwise then scoop out any seeds and membrane.

    3. Add bacon to a non-stick sauté pan with cooking spray over medium heat and cook until crisp. Drain on a paper towel and set aside.

    4. Add onions to the pan used to cook the bacon and add more cooking spray if needed. Cook the onions, stirring occasionally until clear. Set aside to cool.

    5. In a small bowl, mix the cream cheese and goat cheese. Add the bacon, onions, and red pepper flakes. Stir to combine.

    6. Grind toasted bread in a food processor with the garlic and Parmesan cheese. Set aside in a small bowl.

    7. Spoon the cheese mixture into each pepper half (1 Tsp. of mixture per popper), and then press the cheese side of the popper into the whole wheat breadcrumb mixture. Lay on the prepared baking sheet breadcrumb side up and spray each one lightly with cooking spray.

    8. Bake the poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are golden brown.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Mexican/Southwestern
    American
    Holidays & Entertaining
    Foodie
    Appetizers
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      2 poppers


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      52mg
      1%

    Ingredients

    nonstick cooking spray
    1

    mini sweet peppers
    12

    turkey bacon (diced)
    2 slice

    diced onion
    1/2 cup

    fat-free cream cheese (room temperature)
    4 oz

    soft goat cheese (room temperature)
    2 oz

    crushed red pepper flakes
    1/4 tsp

    whole wheat bread (toasted)
    1 slice

    garlic (minced)
    1 clove

    Parmesan cheese (grated)
    1 tbsp

  • BBQ Meatballs

    BBQ Meatballs

    How to Make BBQ Meatballs

    These barbeque meatballs can be ready in just 30 minutes. Serve them up with a green salad and a side of corn or roasted sweet potatoes.


    10 min prep time


    20 min cook time


    5servings


    5 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. In a large bowl, mix together the turkey, egg, oats, garlic, mustard, hot sauce, steak seasoning, and black pepper. Mix well.
    3. Scoop meatballs the size of a heaping Tbsp. on to the baking sheet, setting them side by side so they are touching, to make 25 meatballs. Spray the tops of the meatballs with cooking spray and bake for 20 minutes or until the internal temperature is 165 degrees F.
    4. While the meatballs are baking, whisk together the BBQ sauce, cranberry sauce, chicken broth, and hot sauce (optional). Bring to a boil. Reduce heat and simmer until thickened.
    5. When the meatballs are done, toss them in the BBQ sauce to coat.
    Comfort Food
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Sides
    Dinner
    Budget Friendly
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    Nutrition facts

    5 Servings



    • Serving Size

      5 meatballs


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      125mg

      42%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      355mg
      8%

    Ingredients

    nonstick cooking spray
    1

    lean ground turkey (93% fat-free)
    20 oz

    eggs
    1

    old fashioned rolled oats
    1/2 cup

    garlic (minced or grated)
    1 clove

    Dijon Mustard
    1 tbsp

    hot sauce
    1 tsp

    steak seasoning (salt-free)
    1 tsp

    black pepper
    1/2 tsp

    barbecue sauce (reduced-sugar)
    1/4 cup

    whole berry cranberry sauce
    1/4 cup

    low sodium chicken broth (fat-free, low-sodium)
    1/4 cup

    hot sauce (optional)
    1 tbsp

  • Baked Hot Wings with Cilantro Lime Dip

    Baked Hot Wings with Cilantro Lime Dip

    How to Make Baked Hot Wings with Cilantro Lime Dip

    This is a diabetes-friendly version of buffalo wings that skips deep frying and delivers an incredibly tasty golden brown wing with just the right amount of spice. Break out the paper towels, because this is a game-day treat you and other fans will love! Instead of bleu cheese dressing, we suggest using our tasty Cilantro Lime Dip.


    15 min prep time


    4servings


    3 whole wings, or 6 wings and drumettes, 1/4 cup dip

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Coat a baking sheet with cooking spray. Remove skin from wings. Lay chicken wings in a single layer on the baking sheet and spray again with cooking spray.
    3. Bake for 10 minutes. While the chicken is baking, whisk apricot preserves, 2.5 Tsps.. of garlic, soy sauce, chili garlic sauce, lime juice and 1/4 Tsp. ground black pepper together and set aside.
    4. After the wings have been in the oven for 10 minutes, coat them generously with the apricot preserve mixture. Return to the oven for another 15 minutes or until wings are cooked through and glazed is caramelized.
    5. In a small bowl, whisk together Greek yogurt, 1 Tbsp. lime juice, cilantro and 1/4 Tsp. ground black pepper. Serve dipping sauce with hot wings.
    Holidays & Entertaining
    Appetizers
    Foodie
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 whole wings, or 6 wings and drumettes, 1/4 cup dip


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      55mg

      18%

    • Sodium
      245mg

      11%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        0g

        0%

    • Protein
      25g

    Ingredients

    whole chicken wings
    2 lbs

    no-sugar-added apricot preserves (reduced sugar)
    1/2 cup

    garlic (minced, reserve 1/2 Tsp.)
    1 tbsp

    reduced sodium soy sauce
    1 tbsp

    Thai style chili garlic sauce
    1 tsp

    lime juice (divided)
    2 tbsp

    black pepper (divided)
    1/2 tsp

    Plain Nonfat Greek yogurt (non-fat)
    1 cup

    fresh cilantro (chopped)
    1/4 cup

  • Baked Chicken Empanadas

    Baked Chicken Empanadas

    How to Make Baked Chicken Empanadas

    Chicken empanadas are fun to make and a great no-fork-needed appetizer. Baking these tasty treats gives a crispy crust with less fat and the Manzanilla olives add a delicious nutty flavor.


    45 min prep time


    20 min cook time


    16servings


    1 empanada

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the chicken breasts and chicken broth to a large sauce pan over high heat. Bring to boiling, then reduce heat and simmer for 15 to 20 minutes, until the chicken is cooked through. Remove the pan from the heat and let the chicken cool to the touch in the broth (about 20 minutes).

    2. Shred the chicken into small pieces and mix in 2 Tbsp. of the chicken broth from the pan; set aside.

    3. Add the oil to a sauté pan over medium heat. Add the onion, paprika, cumin, chili powder, and 1/2 cup of the chicken broth. Reduce the heat to low and cook for 10 to 15 minutes, until onions are soft and clear, and the liquid is evaporated. Stir in the chicken to yield 2 cups of filling.

    4. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray.

    5. Separate the whole wheat pizza dough into 16 golf-ball size pieces, and roll each one into a smooth ball.

    6. Using a rolling pin, roll each ball of dough into a 6-inch-diameter circle.

    7. Spoon 2 Tbsp. of the filling into the middle of the circle and press 1 olive into the middle of the filling. Lightly brush with water the bottom edge of the dough along one half of the circle. Fold the top half of the dough over the filling to form a semi-circle, and press edges firmly together. Crimp the edges with a fork to seal in the filling. Place the empanadas on a baking sheet.

    8. Lightly beat the egg with the 1 Tbsp. water and brush a thin layer of the mixture over the top surface of each empanada.

    9. Bake the empanadas for 20 minutes, until lightly browned.

    Mexican/Southwestern
    Latin American
    Holidays & Entertaining
    Foodie
    Appetizers
    Dinner
    Lunch
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    Nutrition facts

    16 Servings



    • Serving Size

      1 empanada


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%

    • Cholesterol
      20mg

      7%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      123mg
      3%

    Ingredients

    chicken breasts (boneless, skinless)
    8 oz

    low sodium chicken broth (fat-free, low-sodium)
    4 cup

    vegetable oil
    1 tbsp

    medium yellow onion (finely diced)
    1

    paprika
    1 tbsp

    cumin
    1 tsp

    chili powder
    1 tsp

    nonstick cooking spray
    1

    premade whole wheat pizza dough (thawed if frozen)
    1 lbs

    green Spanish olives ((such as Manzanilla), pitted)
    16

    eggs
    1

    water
    1 tbsp

  • Baby Carrots and Spicy Cream Dip

    Baby Carrots and Spicy Cream Dip

    How to Make Baby Carrots and Spicy Cream Dip

    A great dip with a bit of a kick for a healthy snack.


    5 min prep time


    10 min cook time


    4servings


    2 Tbsps. dip plus 12 baby carrots

    Print Recipe >

    Step-By-Step Instructions:

    1. Stir the sour cream, cream cheese, pepper sauce and salt together until well blended.
    2. Let stand at least 10 minutes to develop flavors and mellow slightly. Serve with carrots
    Veggie Rich
    Mexican/Southwestern
    Quick & Easy
    Vegetarian
    Snacks
    No Cook
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      2 Tbsps. dip plus 12 baby carrots


    • Amount per serving



      Calories





      73

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      8mg

      3%

    • Sodium
      276mg

      12%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      3g

    Ingredients

    sour cream (fat-free)
    1/3 cup

    reduced-fat tub-style cream cheese
    3 tbsp

    hot pepper sauce
    3/4 tsp

    salt
    1/4 tsp

    baby carrots
    48