The Super Diabetes Site

Tag: appetizers

  • Almond Cranberry Celery Logs

    Almond Cranberry Celery Logs

    How to Make Almond Cranberry Celery Logs

    A new twist on the childhood snack, “ants on a log”—this grown-up version is made with cream cheese, dried cranberries, and almonds. We used mixed berry whipped cream cheese, but plain would also work. Whipped cream cheese is lower in fat and calories and easier to spread thanks to whipping process. Experiment with different dried fruit and nuts to find your favorite!


    10 min prep time


    4servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery stalk with 1 tbsp cream cheese, then cut each stalk into 3 equal pieces. Top each piece with 1 almond and 2 dried cranberries. Serve immediately, or cover and refrigerate until ready to serve.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    No Cook
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      138mg
      3%

    Ingredients

    celery (washed and trimmed)
    4 stalks

    mixed berry whipped cream cheese
    4 tbsp

    dried cranberries
    24 whole

    unsalted almonds
    12 whole

  • Fresh Vegetable Summer Rolls

    Fresh Vegetable Summer Rolls

    How to Make Fresh Vegetable Summer Rolls

    Fresh summer rolls are easy to make. Here, tofu
    replaces the Vietnamese shrimp filling for a
    vegetarian version of the classic and popular dish.
    Enjoy a small amount of low-sodium peanut or chili
    sauce for dipping, if desired.


    25 min prep time


    12servings


    1 roll

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a flat round cake pan with water. Place a
      clean, smooth (not fuzzy) kitchen towel on your work
      surface. Arrange the lettuce, tofu, carrots, cucumber,
      sprouts, and mint into individual piles on a plate.
    2. Put 1 rice paper in the water. Soak until pliable.
      Place the rice paper on top of the kitchen towel. Blot
      dry. The paper should be sticky, not slippery. Stack
      the ingredients as follows, one on top of the other on
      the side of the paper closest to you: 1 lettuce leaf,
      1 piece of tofu, some carrot, cucumber, sprouts, and
      2 mint leaves, one beside the other.
    3. Fold the side of the paper that is farthest from
      you over the filling tightly. Be careful not to tear it.
      Fold in the sides, and roll all the way to the end.
      Repeat this step with the remaining ingredients.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Asian
    Vegetarian
    Vegan
    No Cook
    Lunch
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Appetizers
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    Nutrition facts

    12 Servings



    • Serving Size

      1 roll


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      5g

    • Potassium
      155mg
      3%

    Ingredients

    bibb or boston lettuce
    12 leaves

    extra firm tofu (drained and cut lengthwise into 12 1/2-inch-thick planks)
    1 lbs

    large carrot (peeled and cut into 2-inch-long matchsticks)
    1

    English or hothouse cucumber (peeled, seeded, and cut into 2-inch-long matchsticks)
    1/2

    mung bean or clover sprouts (blanched)
    2 cup

    fresh mint
    24 leaves

  • Corn and Cheese Phyllo Empanadas

    Corn and Cheese Phyllo Empanadas

    How to Make Corn and Cheese Phyllo Empanadas

    Greek phyllo dough stands in as a low fat alternative to traditional empanada dough in this classic Latin comfort food. You can find prepared phyllo dough in the freezer section at the grocery store. These empanadas are filled with a savory combination of corn, red peppers, and mozzarella cheese. For something sweet, you could fill the dough with cheese and guava paste.


    20 min prep time


    30 min cook time


    8servings


    1 empanada

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion
      and cook, stirring occasionally, until the onion is softened, about 6 minutes. Add
      the corn, roasted red peppers, and scallions; cook 2 minutes. Add the half-andhalf,
      stirring, until the liquid is almost evaporated, about 2 minutes. Remove from the heat; stir in the cheese. Let cool slightly.
    2. Preheat the oven to 375°F. Spray a large baking sheet with nonstick spray.
    3. Place one sheet of phyllo lengthwise on a work surface (cover the remaining
      phyllo with plastic wrap to keep from drying out). Lightly spray the phyllo
      sheet with nonstick spray; top with a second phyllo sheet and lightly spray with
      nonstick spray. With a sharp knife, cut the layered sheets in half lengthwise.
      Repeat this layering and cutting process with the remaining phyllo sheets to
      make a total of 8 strips of dough.
    4. Place a heaping Tbsp of filling to the left on the bottom end of one strip of phyllo.
      Fold one corner of the phyllo strip up and over the filling, then continue folding
      and overlapping, flag-fashion, to form a triangle. Place on the baking sheet and
      repeat with the remaining phyllo sheets and filling to make a total of 8 empanadas.
    5. Lightly spray the empanadas with nonstick spray. Bake until the empanadas are
      golden brown, 15–20 minutes. Let cool 10 minutes before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Latin American
    Vegetarian
    Snacks
    Sides
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      1 empanada


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      120mg
      3%

    Ingredients

    olive oil
    1 tbsp

    onion (finely chopped)
    1

    fresh, frozen, or canned corn kernels (thawed if frozen)
    1 cup

    roasted red peppers (drained and thinly sliced)
    1/4 cup

    green onion (scallion) (thinly sliced)
    2

    low-fat half-and-half
    1/4 cup

    part-skim shredded mozzarella cheese
    1/2 cup

    nonstick olive oil spray
    1

    frozen phyllo dough (at room temperature)
    8 (9×14-inch) sheets

  • Herby Bean Dip

    Herby Bean Dip

    How to Make Herby Bean Dip

    Who wants a snack? This inexpensive little dish takes just a few ingredients and is ready to go in minutes. It’s also packed with protein and low in fat, which makes it a great and heart-healthy snack for people with diabetes. The fresh herbs really help this dish shine, but they’re not necessary. Dried herbs, or even celery leaves or the green part of scallions (green onions), make a perfect substitute. In fact, this is a great way to use them so they don’t go to waste!


    5 min prep time


    0 min cook time


    10servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Serve with cut up raw vegetables, whole grain tortilla chips or crackers, or use as a sandwich or wrap filling.
    2. Add all ingredients to a bowl and mash with a fork or potato masher to combine.
    Veggie Rich
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Latin American
    Kid Friendly
    Vegetarian
    Snacks
    Quick & Easy
    No Cook
    Lunch
    Easy Pantry Recipes
    Budget Friendly
    Appetizers
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    Nutrition facts

    10 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      2g

    • Potassium
      120mg
      3%

    Ingredients

    ground black pepper
    1/4 tsp

    fresh herbs (any combination of parsley, chives, basil, dill or mint, see Chef Tip) (chopped)
    1/4 cup

    garlic (minced)
    1 clove

    water
    1/4 cup

    low sodium canned beans (such as pinto, cannellini or great northern beans) (drained and rinsed)
    1 1/2 cup

  • Ajiaco (English)

    Ajiaco (English)

    How to Make Ajiaco (English)

    There are many variations of ajiaco. This one uses fresh chard.


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Season with hot sauce and place egg slice in each bowl before serving.
    2. Heat 1 Tbsp oil in small skillet and brown onion. Add to stockpot, along with remaining ingredients except hot sauce and egg. Simmer for 20 minutes.
    3. Heat 1 Tbsp oil in large stockpot and brown meat 4–5 minutes. Add broth and water and bring to a boil. Cover, reduce heat, and simmer 30 minutes.
    Caribbean
    Latin American
    Mexican/Southwestern
    Appetizers
    Lunch
    Main Dish
    Sides
    Soup
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      16g

    Ingredients

    white onion (peeled and cut into thin vertical slices)
    1 large

    water
    2 cup

    low-fat, low-sodium beef broth
    4 cup

    beef stew meat
    1 1/2 lbs

    canola oil (divided)
    2 tbsp

    hard-boiled egg (sliced)
    2

    hot sauce
    to taste

    fresh parsley (chopped)
    1 tbsp

    celery (chopped)
    1/2 cup

    black pepper
    1/4 tsp

    salt
    1 tsp

    dried oregano
    1/2 tsp

    garlic cloves (minced)
    1

    swiss chard (washed and chopped)
    1 cup

    large carrots (julienned)
    2

    medium potatoes (each peeled and quartered)
    8

  • Ricotta and Blackberry Jam Crostini

    Ricotta and Blackberry Jam Crostini

    How to Make Ricotta and Blackberry Jam Crostini

    Need something fancyish? This crostini recipe will become your go-to hors d’oeuvre pick. It does double duty as a stress-free afterwork or after-school snack, too. To make it, you don’t actually need an entire footlong baguette here; the recipe works surprisingly well with slices from a standard hoagie or submarine roll—as long as it’s not already split. 

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    8 min prep time


    5 min cook time


    6servings


    2 crostini

    Print Recipe >

    Step-By-Step Instructions:

    1. Using a bread knife, trim off the rounded ends of the roll. Cut the roll into 12 slices, about 1/2 inch thick each. Toast the bread slices in a toaster until golden brown.
    2. Top each slice with 1 Tbsp of the ricotta cheese, then 1 tsp of the jam. Evenly top with the blackberries, then sprinkle with the salt. Arrange on a platter and serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Vegetarian
    Quick & Easy
    Lunch
    Breakfast and Brunch
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      2 crostini


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      10mg

      3%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      5g

    • Potassium
      125mg
      3%

    Ingredients

    whole grain hoagie or submarine roll
    1 (4-oz)

    part-skim ricotta cheese
    3/4 cup

    fruit-sweetened blackberry jam
    1/4 cup

    fresh or thawed frozen blackberries
    3/4 cup

    sea salt
    1/8 tsp

  • Pumpkin Hummus

    Pumpkin Hummus

    How to Make Pumpkin Hummus

    Add some fall flair to traditional hummus! Pair this tasty hummus with fresh veggies or pita chips, or enjoy it on toast for a quick snack.

     


    10 min prep time


    7servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all of the ingredients except the pumpkin seeds to a food processor or blender and blend until smooth.
    2. Garnish with a sprinkling of pumpkin seeds, if desired. Serve with pita chips or fresh vegetables, such as celery, sugar snap peas, or carrots.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Mediterranean
    Appetizers
    Foodie
    Lunch
    Quick & Easy
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    7 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    chickpeas (garbanzo beans) (drained and rinsed)
    1 (15-oz) can

    canned pumpkin
    1/2 cup

    tahini
    2 tbsp

    olive oil
    1 tbsp

    lemon juice
    1 tbsp

    garlic
    2 clove

    smoked paprika
    1/4 tsp

    freshly ground black pepper
    to taste

    pumpkin seeds (optional)
    1 tsp

  • Air Fryer Sweet Potato Nachos

    Air Fryer Sweet Potato Nachos

    How to Make Air Fryer Sweet Potato Nachos

    The air fryer makes it easy to make crispy homemade sweet potato chips that are low in fat. Topping these veggie-rich nachos with frozen chopped vegetables makes it quick and easy to prepare this dish that can serve as an appetizer for a crowd, or a vegetarian entree.


    12 min prep time


    22 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the sweet potato slices evenly in the air fryer basket. Spray with nonstick cooking spray for 1 second. Spoon the frozen vegetables evenly over the potatoes. Place the jalapeño over the vegetables, skin side up. Spray with nonstick cooking spray for 1 second.
    2. Set the temperature to 375° F and air fry for 20 minutes, or until the potatoes are cooked. They should be tender but crisp, not soft. Remove the jalapeño pepper and place it in a bowl; cover loosely with a kitchen towel and let stand for 5 minutes.
    3. Sprinkle the cheese evenly over the vegetables. Air fry for 2 minutes, or until the cheese is melted.
    4. Using the tip of a sharp knife, remove the browned or charred skin from the jalapeño pepper. Finely chop the pepper.
    5. Using a spatula, lift the potatoes and vegetables out of the air fryer basket and arrange in an even layer on a serving platter. Sprinkle the chopped jalapeño over the vegetables. Top with the salsa, radishes, tomatoes, and lettuce. Add a dollop of sour cream and sprinkle of cilantro. Serve immediately.
    Veggie Rich
    Mexican/Southwestern
    Appetizers
    Budget Friendly
    Dinner
    Holidays & Entertaining
    Quick & Easy
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      4g

    • Potassium
      450mg
      10%

    Ingredients

    medium sweet potato (sliced into 1/8-inch thick chips)
    1

    nonstick cooking spray
    1

    frozen pepper-and-onion blend (partially thawed and drained)
    1 1/2 cup

    jalapeño pepper (split lengthwise and seeded)
    1

    reduced-fat shredded cheddar or Mexican-style cheese
    1/4 cup

    salsa
    1/4 cup

    julienned or thinly sliced radishes
    2/3 cup

    cherry tomatoes (cut into fourths)
    4

    shredded romaine lettuce
    1/2 cup

    light sour cream
    2 tbsp

    minced fresh cilantro
    1 tbsp

  • Air Fryer Coconut Shrimp

    Air Fryer Coconut Shrimp

    How to Make Air Fryer Coconut Shrimp

    Classic coconut shrimp gets a healthy makeover in the air fryer! Enjoy these crispy shrimp as a low-carb appetizer or entree. Tip: Do not crowd the shrimp in the air fryer. If they do not all fit comfortably in one layer in the air fryer basket, cook the shrimp in batches.

    Click here for more air fryer recipes!


    12 min prep time


    8 min cook time


    4servings


    4 oz (about 6 shrimp)

    Print Recipe >

    Step-By-Step Instructions:

    1. Pat the shrimp dry using paper towels. Place the egg whites and water in a shallow bowl, whisking to combine.
    2. Combine the panko bread crumbs, coconut, cumin, turmeric, coriander, and salt in another shallow bowl.
    3. Dip the shrimp in the egg mixture, allowing the excess to drip back into the bowl, and then coat in the panko mixture. Place the coated shrimp on a wire rack. Repeat with all shrimp.
    4. Place the shrimp in a single layer in the air fryer basket. Spray the shrimp with nonstick cooking spray for 2 seconds. Set the temperature to 400º F and air fry for 4 minutes. Turn the shrimp over. Air fry for 2 to 4 minutes, or until the shrimp are golden brown. Serve warm.
    Kidney-Friendly
    CKD Dialysis
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz (about 6 shrimp)


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      28g

    • Potassium
      350mg
      7%

    Ingredients

    large raw shrimp (peeled and deveined)
    1 lb (20-30 shrimp

    egg whites (beaten)
    2

    water
    1 tbsp

    whole-wheat panko bread crumbs
    1/2 cup

    unsweetened coconut flakes
    1/4 cup

    ground cumin
    1/2 tsp

    turmeric
    1/2 tsp

    ground coriander
    1/2 tsp

    salt
    1/8 tsp

    nonstick cooking spray
    1

  • Air Fryer Spicy Green Beans

    Air Fryer Spicy Green Beans

    How to Make Air Fryer Spicy Green Beans

    Spice up your green beans with this air fried dish that can serve as a low-carb appetizer, snack, or side dish. Crispy panko and spicy chili paste add flavor and crunch. Cooking in the air fryer gives you the satisfying crunch of fried food, without all the added fat of deep frying.

    Click here for more air fryer recipes!

     

     


    10 min prep time


    10 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the green beans in a medium bowl and toss with the olive oil, chili garlic paste, panko bread crumbs, and salt.
    2. Place the green beans in the air fryer basket. Set the temperature to 400° F and air fry for 4 minutes. Shake the air fryer basket. Air fry for an additional 5 to 7 minutes. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Appetizers
    Sides
    Snacks
    Vegan
    Vegetarian
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      2g

    • Potassium
      115mg
      2%

    Ingredients

    fresh green beans (trimmed)
    12 oz

    olive oil
    1 tbsp

    Thai-style chili garlic paste
    1 tsp

    whole-wheat panko bread crumbs
    1 tbsp

    salt
    1/4 tsp