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Tag: appetizers

  • Chicken Salad Sliders

    Chicken Salad Sliders

    How to Make Chicken Salad Sliders

    This lightened-up version version of chicken salad uses tangy Greek yogurt and light mayonnaise along with other healthy, flavorful ingredients! For a lower carb meal, serve this chicken salad on lettuce leaves instead of slider buns.


    20 min prep time


    6servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients except buns and tomato in a medium mixing bowl.
    2. Serve 1/3 cup chicken salad on each slider bun topped with 1 tomato slice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Kid Friendly
    Salad Dressings & Condiments
    Lunch
    Holidays & Entertaining
    Dinner
    Appetizers
    Sandwiches
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      18g

    • Potassium
      340mg
      7%

    Ingredients

    cooked chicken (chopped)
    2 cup

    celery (finely diced)
    1 stalks

    red onion
    2 tbsp

    dried cranberries
    1/3 cup

    sliced almonds (unsalted)
    2 tbsp

    Plain Nonfat Greek yogurt
    1/4 cup

    light mayonnaise
    1/4 cup

    Dijon Mustard
    1 tsp

    lemon (juiced)
    1/2

    fresh ground black pepper
    to taste

    whole-wheat slider buns
    6

    tomato(es) (cut into 6 slices)
    1 med

  • Turkey & Barley Soup

    Turkey & Barley Soup

    How to Make Turkey & Barley Soup

    This soup is a great way to use up leftover Thanskgiving turkey, or you could use cooked chicken or other cooked protein. It’s quick an easy to make, and makes enough to feed a crowd (or have plenty of leftovers for meal prepping)! Barley provides a nutty flavor and chewy texture, but you could use another grain like brown rice or quinoa.


    15 min prep time


    25 min cook time


    5servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the olive oil to a soup pot over medium-high heat.
    2. Add the onion, carrots, celery, and mushrooms to the pot. Sauté for 8 to 10 minutes, or until the onions start to turn clear.
    3. Add the barley, broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
    4. Add the turkey. Season with the salt and pepper. Cook until the turkey is heated, then serve.
    Comfort Food
    Appetizers
    Main Dish
    Sides
    Soup
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%

    • Cholesterol
      45mg

      15%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      720mg
      15%

    Ingredients

    olive oil
    1 tbsp

    medium onion (peeled and diced)
    1

    medium carrots (diced (about 1 1/2 cups))
    2

    stalks celery (diced)
    2

    sliced mushrooms
    8 oz

    quick cooking barley
    1/2 cup

    fat-free low-sodium chicken broth
    4 cups

    water
    2 cups

    cooked turket breast (shredded or diced)
    2 cups (about 10 oz)

    salt
    1/2 tsp

    ground black pepper
    1/2 tsp

  • One-Bite Spaghetti Squash Cups

    One-Bite Spaghetti Squash Cups

    How to Make One-Bite Spaghetti Squash Cups

    Since this recipe only uses half of the cooked spaghetti squash, use the other half for another tasty recipe. An easy idea is to scrape out the squash and sauté it with a little pesto sauce. This makes for a two-ingredient side dish that’s packed with flavor!


    15 min prep time


    50 mintues cook time


    12servings


    2

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a soup pot with 1 inch water; place squash in water. Bring to a boil over high heat, cover, and cook 25 to 30 minutes or until tender when pierced with a knife. Remove squash to a cutting board and allow to cool slightly. Cut squash in half, lengthwise. Remove and discard seeds with a spoon. With a fork, scrape the inside of one half, shredding it into noodle-like strands. Place shredded squash in a large bowl. Reserve remaining half for later use.

    2. Meanwhile, in a small skillet over medium-low heat, heat oil until hot. Cook onion and garlic 3 to 4 minutes or until softened, stirring occasionally; add to squash.

    3. Add cream cheese to squash mixture and mix until thoroughly combined. Stir in egg, poultry seasoning, and pepper.

    4. Preheat oven to 400 degrees F. Coat 1 (24-cup) mini muffin tin with cooking spray. Spoon equal amounts of squash mixture into each muffin cup and lightly press 2 to 3 dried cranberries on top of each. Bake 25 to 30 minutes or until lightly browned. Let cool slightly, then remove from muffin tin and serve.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Low Carb
    Sides
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      2


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    spaghetti squash
    3 lbs

    olive oil
    2 tbsp

    finely chopped onion
    1/2 cup

    garlic (minced)
    2 clove

    cream cheese (cut into 1/2-inch chunks, softened)
    1/2 (8-ounce) package

    eggs
    1 whole

    poultry seasoning
    1/2 tsp

    black pepper
    1/8 tsp

    dried cranberries (for garnish)
    1/2 cup

  • Ingrid Hoffmann’s Healthy Refried Beans

    Ingrid Hoffmann’s Healthy Refried Beans

    How to Make Ingrid Hoffmann’s Healthy Refried Beans

    Many traditional Latin recipes have been deemed unhealthy because of their use of pork lard. But in this day and age, the amount of good-for-you fats available is endless. These refried beans leave out the lard, and get lots of flavor from fresh onion and garlic, chipotles, and cumin.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    12 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.
    2. Add the beans, broth, chipotle chilies, cumin, salt, and pepper. Cook until beans are heated through, about 5 minutes.
    3. Mash the bean mixture with a fork or potato masher until coarsely mashed.
    Fiber Focused
    Mexican/Southwestern
    Latin American
    Dinner
    Appetizers
    Sauces
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      340mg
      7%

    Ingredients

    oil
    1 tbsp

    onion(s) (chopped)
    1/2

    garlic (minced)
    2 clove

    pinto beans (rinsed and drained)
    1 can

    low-sodium chicken broth or low-sodium vegetable broth
    1/2 cup

    chipotle chili in adobo
    1/2 tsp

    ground cumin
    1/4 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

  • Zucchini Fries

    Zucchini Fries

    How to Make Zucchini Fries


    5 min prep time


    20 min cook time


    4servings


    6 fries

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oven to 425 F. Spray a large baking sheet with nonstick cooking spray. Cut the ends off of the zucchini and slice them in quarters lengthwise (so you have 8 long strips), then cut each strip into 3 shorter pieces.
    2. Beat the egg whites in a shallow bowl until they are frothy. In another shallow bowl, combine the panko, cornmeal, cheese, oregano, and basil. Dip each zucchini strip into the egg whites, then into the panko mixture. Place the zucchini strips on the baking sheet, spray the tops with nonstick cooking spray, and bake for 20 minutes, flipping once, until they are browned. Serve with marinara sauce.
    Veggie Rich
    Kid Friendly
    Italian
    Vegetarian
    Sides
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      6 fries


    • Amount per serving



      Calories





      97

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      1mg

      <1%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      5g

    • Potassium
      445mg
      9%

    Ingredients

    nonstick cooking spray
    1

    zucchini
    2

    egg whites
    2

    panko bread crumbs
    1/4 cup

    cornmeal
    1/4 cup

    Parmesan cheese (grated)
    1 tbsp

    dried oregano
    1 tsp

    dried basil
    1 tsp

    marinara
    3/4 cup

  • New Ants on a Log

    New Ants on a Log

    How to Make New Ants on a Log


    5 min prep time


    1serving


    2 topped celery sticks

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery stalk with the nut butter, and top with dried fruit. Serve immediately.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Kid Friendly
    Vegetarian
    Snacks
    Appetizers
    Cooking for 1 or 2
    No Cook
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      2 topped celery sticks


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g

    • Protein
      6g

    • Potassium
      525mg
      11%

    Ingredients

    unsweetened dried cherries
    2 tsp

    almond butter
    1 1/2 tbsp

    celery (trimmed and washed)
    2 stalks

  • Dijon and Horseradish Deviled Eggs

    Dijon and Horseradish Deviled Eggs

    How to Make Dijon and Horseradish Deviled Eggs

    Deviled eggs are a great low carb snack or appetizer. And, perfect for Easter time if you have a lot of leftover dyed eggs! This traditional take features zesty dijon mustard and horseradish for extra flavor without a lot of added salt. We subbed most of the mayonnaise for plain yogurt for a lighter filling.


    10 min prep time


    7 min cook time


    6servings


    2 halves

    Print Recipe >

    Step-By-Step Instructions:

    1. To prepare the eggs: Add the eggs to a saucepan that is large enough so they are not crowded. Add water to cover about 1 inch over the eggs. Cover the pot and bring to a boil. Once the water comes to a boil, about 6 to 7 minutes, remove the pot from the heat and set it on an unused burner. Add the vinegar to the water (to help in peeling the eggs). Let the eggs stand in the hot water for 20 to 30 minutes.
    2. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water bath, letting them cool for 15 to 20 minutes. Gently remove each egg from the ice water, and gently tap its shell until it is cracked all over (but do not peel). Add the cracked eggs back to the ice water bath (prepare a new ice bath if necessary) for 10 minutes. Remove the eggs from the ice water, and gently roll them between your palms. The shells should slip off easily. Discard the shells.
    3. Halve each egg and remove the yolks. Discard one yolk and add the remaining five to a bowl. Set the egg whites on a platter, with the cut sides up.
    4. Mash the yolks with the yogurt, mayonnaise, chives, mustard, horseradish, turmeric, salt, and pepper. Spoon or pipe the egg yolk mixture back into the egg whites. Sprinkle lightly with paprika.
    Low Sodium
    Low Carb
    Comfort Food
    Kid Friendly
    Vegetarian
    Appetizers
    Foodie
    Holidays & Entertaining
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      2 halves


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      150mg

      50%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      110mg
      2%

    Ingredients

    eggs
    6

    white vinegar
    1 tbsp

    plain yogurt (nonfat)
    6 tbsp

    light mayonnaise
    1 tbsp

    fresh chives (minced)
    1 tbsp

    Dijon Mustard
    2 tsp

    horseradish
    1/2 tsp

    turmeric
    1/4 tsp

    paprika
    1 pinch

  • Black Bean and Peach Salsa

    Black Bean and Peach Salsa

    How to Make Black Bean and Peach Salsa

    Chef’s Secret: Mango can be substituted for the peach if you prefer.
     


    15 min prep time


    24servings


    2 Tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Vegan
    Sauces
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    black pepper
    1

    salt
    1/8 tsp

    red onion (minced)
    2 tbsp

    lemon (juiced)
    2

    fresh parsley (chopped)
    1/2 cup

    olive oil
    1 tbsp

    ground cumin
    1/2 tsp

    peaches (diced)
    2

    black beans (drained and rinsed)
    15 oz

  • Berry Salsa

    Berry Salsa

    How to Make Berry Salsa


    15 min prep time


    5servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a small bowl and serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to blend before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Kid Friendly
    Snacks
    Sauces
    Quick & Easy
    Holidays & Entertaining
    Foodie
    Appetizers
    Vegetarian
    Vegan
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    Nutrition facts

    5 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    • Potassium
      95mg
      2%

    Ingredients

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    lime (juiced)
    1/2

    fresh cilantro (minced)
    1/4 cup

    red onion (diced)
    1/4 cup

    avocado (diced)
    1/4

    frozen strawberries (thawed and drained)
    1/2 cup

    frozen blueberries (no sugar added, thawed and drained)
    1/2 cup

  • Veggie Dip Cups

    Veggie Dip Cups

    How to Make Veggie Dip Cups

    This is a perfect snack for kids AND adults! Pre-portioning veggies and dip together helps control portion size, and you can double dip in your own cup! Package these in sealable cups to go, or make a larger batch to serve as a healthy appetizer when entertaining. If you don’t have all of the dried herbs and spices on hand, you could use 1 tablespoon of ranch dressing powder mix instead.

     


    20 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine buttermilk, yogurt, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper.
    2. Pour 1/4 of the dip into a plastic or glass cocktail cup.
    3. Arrange 1 cup of assorted vegetable sticks in the cup so all of them are touching the dip.
    4. Repeat process for 3 more cups. If not serving immediately, store vegetable sticks separately, and add to cups with dip before serving.
    Low Carb
    Veggie Rich
    Kid Friendly
    Appetizers
    Budget Friendly
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      4mg

      1%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      350mg
      7%

    Ingredients

    low-fat buttermilk
    1/4 cup

    low fat plain greek yogurt
    1/2 cup

    light mayonnaise
    1/4 cup

    fresh parsley (minced)
    1 tbsp

    dried dill
    1/2 tsp

    garlic powder
    1/2 tsp

    onion powder
    1/2 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

    assorted vegetable sticks for dipping (carrots, cucumbers, celery, bell pepper, etc)`
    4 cup