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Tag: appetizers

  • Spinach Artichoke Stuffed Portobellos

    Spinach Artichoke Stuffed Portobellos

    How to Make Spinach Artichoke Stuffed Portobellos

    These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a main dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly.


    10 min prep time


    40 min cook time


    4servings


    2 mushroom caps

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    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and brush with 1 tablespoon of oil.

    2. Place mushrooms in the oven and bake for 10 minutes.

    3. Meanwhile, heat a large skillet over medium heat. Add remaining oil, garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.

    4. Stir in spinach, artichokes, cream cheese, and broth or water until the spinach is creamy and smooth.

    5. Once the mushrooms are soft, remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes, until the cheese is melted.

    Veggie Rich
    Low Carb
    Italian
    Vegetarian
    Main Dish
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      2 mushroom caps


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.9g

        20%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    Ingredients

    Portobello mushrooms (stems removed and gills scraped out)
    8 whole

    Extra Virgin Olive Oil (divided)
    2 tbsp

    garlic (minced)
    2 clove

    yellow onion (small diced)
    1/2 med

    frozen spinach (thawed, drained, and squeezed)
    10 oz

    jarred artichoke hearts in brine (drained)
    4 oz or 1/2 cup

    light cream cheese
    6 oz

    water
    1/4 cup

    mozzarella cheese (shredded)
    4 oz

  • Roasted BBQ Chickpeas

    Roasted BBQ Chickpeas

    How to Make Roasted BBQ Chickpeas

    If you love BBQ chips but want to avoid the excess calories and fat, try these roasted BBQ chickpeas! Chickpeas, a plant-based protein, are high in fiber but naturally low in sodium and cholesterol-free. The savory taste of this dish comes from the BBQ spice blend, and the sweetness comes from 100% natural Splenda® Stevia Sweetener. Serve at your next cookout or tailgate party!


    10 min prep time


    24 hr cook time


    8servings


    1 oz

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    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F.

    2. With paper towel, pat chickpeas until completely dry. Spread on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Spread into an even layer.

    3. Bake for 35–45 minutes or until dry. Cool to room temperature.

    4. In a bowl, combine spice blend and Splenda Stevia Sweetener. Add roasted chickpeas and toss to coat well. Let dry overnight.

    Appetizers
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1 oz


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      85mg
      2%

    Ingredients

    canned chickpeas (rinsed and drained)
    1 cup

    olive oil
    1 tbsp

    BBQ spice blend
    2 tbsp

    Splenda® Stevia Sweetener
    2 packet

  • Sweet & Savory Balsamic Chicken

    Sweet & Savory Balsamic Chicken

    How to Make Sweet & Savory Balsamic Chicken

    You won’t be bored with this sweet and savory balsamic chicken because it’s packed with all kinds of flavor! The “sweet” in sweet and savory comes from balsamic vinegar and Splenda Brown Sugar Blend, which contains half the calories and sugar of regular brown sugar. This chicken recipe is a sure way to boost your protein intake at lunch or dinner. Pair it with your favorite whole grain and vegetable to complete your meal!


    4 hr prep time


    4 hr and 30 min cook time


    8servings


    4 oz.

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    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.

    2. In a large bowl, whisk together all ingredients (except chicken, cornstarch and water) to create the marinade.

    3. Place the chicken breasts in the bowl and cover with the marinade.

    4. Pierce the chicken with a fork multiple times to allow marinade to soak in.

    5. Cover and refrigerate for 1–4 hours.

    6. Place marinated chicken on an oiled baking sheet and bake for 22–24 minutes or until the internal temperature of the chicken reaches at least 165 degrees F.

    7. You can use the remaining marinade to make a sauce to top the finished chicken! Just place the remaining marinade in a sauté pan and bring to a boil over medium heat. In a separate bowl whisk together 1 tablespoon of cornstarch and 1 tablespoon of water. Slowly add mixture into boiling marinade, stirring constantly until it reaches your desired thickness.

    Main Dish
    Appetizers
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz.


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g
      • Added Sugars
        5g

        10%

    • Protein
      24g

    • Potassium
      230mg
      5%

    Ingredients

    lemon juice
    1/4 cup

    garlic
    3 clove

    balsamic vinegar
    2 tbsp

    Worcestershire sauce
    1 tbsp

    low-calorie brown sugar substitute
    3 tbsp

    avocado oil
    3 tbsp

    salt
    1/8 tsp

    Pepper
    1/8 tsp

    Red Chili Flakes
    1/8 tsp

    boneless, skinless chicken breasts
    2 lbs

    Cornstarch
    1 tbsp

    water
    1 tbsp

  • Margherita Pizza (Cloud Bread)

    Margherita Pizza (Cloud Bread)

    How to Make Margherita Pizza (Cloud Bread)


    10 min prep time


    10 min cook time


    8servings


    1 pizza round

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    Italian
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1 pizza round


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      170mg
      4%

    Ingredients

    Cloudbread (cheddar rounds)
    8

    jarred pizza sauce (or marinara)
    1 cup

    fresh mozzarella (diced)
    2 oz

    red onion (sliced into rings)
    1 small

    black olives (or kalamata, sliced)
    3 tbsp

    fresh basil (julienned)
    1/2 cup

  • Smoked Salmon & Cucumber Bites

    Smoked Salmon & Cucumber Bites

    How to Make Smoked Salmon & Cucumber Bites

    If you love bagel and lox, try this low carb alternative featuring smoked salmon and cream cheese on cucumber slices. These make great appetizers for entertaining, or a snack just for you!


    15 min prep time


    6servings


    4 cucumber bites

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    Step-By-Step Instructions:

    1. Cut the ends off of the cucumber. Slice into 24 rounds, about ¼-inch thick
    2. Chop 2 tbsp of the dill and add to a medium bowl. Remove the stems from the rest of the dill and separate into small sprigs. Set the sprigs aside.
    3. In the medium bowl with the chopped dill, add the cream cheese, lemon zest and juice and pepper to the bowl.
    4. Spread about 1 tsp of the cream cheese mixture onto each cucumber slice. Top each one with a piece of salmon and garnish with a dill sprig. Arrange on a platter and enjoy!
    Low Carb
    Sides
    Vegetarian
    Snacks
    No Cook
    Gluten-Free
    Quick & Easy
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      4 cucumber bites


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      5g

    • Potassium
      150mg
      3%

    Ingredients

    cucumber(s)
    1 large

    fresh dill (divided)
    1/4 cup

    light cream cheese
    4 oz

    lemon zest
    1 tsp

    lemon juice
    1 tsp

    black pepper
    1/4 tsp

    cold smoked salmon (cut into 24 pieces)
    4 oz

  • Low-Carb Rosemary Flax Crackers

    Low-Carb Rosemary Flax Crackers

    How to Make Low-Carb Rosemary Flax Crackers

    There are a growing number of low carb cracker options in stores, but why not try making your own? These savory crackers are made with rosemary and parmesan. Chia and flax seeds provide tons of fiber and omega-3 fatty acids. The result is crispy crackers with only 4 grams of carbohydrate and 3 grams of fiber per serving!


    6 min prep time


    10 min cook time


    12servings


    6 crackers

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Spray with avocado oil cooking spray.
    2. In a large bowl, mix the ground flax, chia seeds, cheese and rosemary. Add the egg and water and mix well.
    3. Take teaspoon sized amounts of the dough and roll into balls. Place the balls on the prepared baking sheet with enough room to spread into crackers. Cover with another layer of parchment paper. Press down using your hands to flatten into round crackers.
    4. Bake for 6 minutes. Turn over and bake for another 2 minutes or until golden brown.
    5. Let cool completely before eating. Store in an airtight container for up to 10 days.
    Low Carb
    Vegetarian
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      6 crackers


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      85mg
      2%

    Ingredients

    avocado oil cooking spray
    1

    ground flax seed
    3/4 cup

    chia seeds
    1/4 cup

    Parmesan cheese (finely grated)
    1/3 cup

    dried rosemary
    2 tsp

    water
    1/2 cup

    large egg
    1

  • Quick & Easy Cheese Dip

    Quick & Easy Cheese Dip

    How to Make Quick & Easy Cheese Dip

    This super simple dip can be stirred together to maintain the cottage cheese texture, or blended for a smooth and creamy dip. It’s perfect for making ahead of time—the flavors meld and get stronger during storage, so you can prepare it ahead of time and store in the fridge for up to 5 days. Serve with fresh raw veggies or whole wheat crackers as an appetizer or snack.


    10 min prep time


    12servings


    3 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together in a medium bowl. Serve immediately, or cover and refrigerate until chilled. OPTIONAL: For a creamier dip, blend everything together in a food processor or blender.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Appetizers
    Easy Pantry Recipes
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      3 tbsp


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      4g

    • Potassium
      80mg
      2%

    Ingredients

    crumbled blue cheese
    1/3 cup

    garlic powder
    1/2 tsp

    fresh or dried dill
    1 tsp

    hot sauce
    2 tsp

    green onions (chopped)
    3

    sour cream
    1 cup

    cottage cheese
    1 1/2 cup

  • Buffalo Chicken Dip

    Buffalo Chicken Dip

    How to Make Buffalo Chicken Dip

    Enjoy this warm, savory dip with raw veggies for a low-carb appetizer or snack. It’s perfect for entertaining, or enjoy it is a snack or side dish for lunch.


    15 min prep time


    30 min cook time


    16servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree drained red peppers in a blender or food processor to make red pepper sauce.

    2. In a medium bowl mix cream cheese and sour cream together until smooth. Add pureed peppers and 2 teaspoons of Tabasco sauce. Stir until combined. Add the chicken and gently mix. Taste and add additional hot sauce if desired.

    3. Place mixture in a slow cooker for 2 to 3 hours on low heat, or bake in the oven at 350° F for 30 minutes.

    4. Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

    Kidney-Friendly
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Holidays & Entertaining
    Appetizers
    Snacks
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    Nutrition facts

    16 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      97mg
      2%

    Ingredients

    roasted red peppers (drained)
    1/2 cup

    cream cheese (softened)
    4 oz

    reduced-fat sour cream
    1 cup

    hot sauce
    2 tsp

    cooked shredded chicken
    2 cup

  • Broccoli Onion Latkes

    Broccoli Onion Latkes

    How to Make Broccoli Onion Latkes

    The low carb latkes use broccoli instead of the traditional potatoes. They are also lower in potassium, making them a great alternative for those following a low potassium diet for kidney health.


    15 min prep time


    10 min cook time


    4servings


    1 latke

    Print Recipe >

    Step-By-Step Instructions:

    1. Boil the diced broccoli in a small amount of water for 5 minutes, then drain thoroughly.

    2. Break eggs into a medium bowl and beat. Add the flour and mix well. Add the broccoli and onion and stir into the flour/egg mixture until well mixed.

    3. Heat olive oil in a frying pan over medium-high heat. Drop the mixture by spoonfuls into the hot oil, making 4 equal portions. Flatten with a spatula, and cook until golden brown on both sides (about 3-4 minutes per side).

    4. Remove the latkes from the pan and drain on a paper towel to soak up extra oil. Serve hot.

    Kidney-Friendly
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      1 latke


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      241mg
      5%

    Ingredients

    fresh or frozen chopped broccoli florets
    3 cup

    diced onion
    1/2 cup

    eggs
    2 whole

    all-purpose flour
    2 tbsp

    olive oil
    2 tbsp

  • Shrimp Ceviche

    Shrimp Ceviche

    How to Make Shrimp Ceviche

    This version of ceviche features savory shrimp, sweet pineapple, and hot chilis in a tangy lime marinade. Serve on top of cooked rice and peas or as a salsa over cooked fish. Or, serve with crackers as a snack or appetizer.


    15 min prep time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place mixture in a serving bowl and add the chopped shrimp and olive oil. Chill for 30 minutes or more before serving

    2. In a food processor, add green onions, tomato, peppers, pineapple, and cilantro; pulse on-off button to chop to a very coarse consistency. Chunky texture is desired. Add lime juice, vinegar and garlic powder to the mixture.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Seafood
    Latin American
    Vegetarian
    No Cook
    Appetizers
    Dinner
    Lunch
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    olive oil
    1 tbsp

    garlic powder
    1 tsp

    white vinegar
    2 tbsp

    lime juice
    3 tbsp

    fresh cilantro
    2 tbsp

    chopped pineapple
    1 cup

    hot chili pepper (roughly chopped)
    1 small

    yellow banana pepper (roughly chopped)
    1

    medium tomato (roughly chopped)
    1

    green onions (roughly chopped)
    2

    shrimp (frozen, cooked and peeled)
    12 shrimp