The Super Diabetes Site

Tag: ckd dialysis

  • Strip Steak With Smothered Onions

    Strip Steak With Smothered Onions

    How to Make Strip Steak With Smothered Onions

    The Strip Steak With Smothered Onions recipe is a quick and easy main dish suitable for dinner, holidays, and entertaining. It features lean strip steak seasoned with salt and pepper, seared in olive oil, and then cooked to the desired doneness. The steak is served with sweet onions that are sautéed with olive oil, water, thyme, and brown sugar until very soft. 

    Watch the How to Make Strip Steak Cooking Class

    play video

    Play video

     

     

     

     

     

    Brought to you by Alignment Health Plan and powered by Homemade. 


    5 min prep time


    25 min cook time


    6servings


    2 oz steak, about 1/3 cup onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the steak with the salt and pepper.

    2. Heat 1/2 Tbsp of the oil in a large cast-iron skillet over high heat. Add the steak and sear for about 3 minutes. 

    3. Turn the steak over, reduce the heat to medium, and cook for 4 to 6 minutes, or longer as desired for doneness. Remove the steak from the pan and keep it warm.

    4. Add the remaining oil to the pan. Add the onions and sauté over medium heat for 5 minutes. 

    5. Add the water, thyme, and brown sugar, cover the pan, and simmer over medium-low heat for 10 minutes, until the onions are very soft.

    6. Slice the steak. Serve the slices covered with the onions.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Dinner
    Lunch
    Quick & Easy
    Main Dish
    Holidays & Entertaining
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      2 oz steak, about 1/3 cup onions


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      355mg
      8%

    Ingredients

    brown sugar
    1/2 tsp

    dried thyme
    1/2 tsp

    water
    1/4 cup

    sweet onion (peeled and halved, thinly sliced)
    2 med

    olive oil (divided)
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    lean strip steak
    1 lbs

  • Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    How to Make Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the strawberries and balsamic glaze. Grind the black pepper on top and gently mix. Garnish with sprigs of tarragon.
    2. * Balsamic glaze (sometimes called balsamic syrup) can be found where vinegars are sold. To make your own, heat 3 Tbsp. of balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mediterranean
    Italian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    Snacks
    Vegan
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    fresh tarragon
    1

    black pepper
    1 pinch

    balsamic glaze
    1 1/2 tbsp

    strawberries (stemmed and halved)
    16 oz

  • Spice-Rubbed Roasted Chicken Thighs With Lemons

    Spice-Rubbed Roasted Chicken Thighs With Lemons

    How to Make Spice-Rubbed Roasted Chicken Thighs With Lemons

    This recipe featured in:

     


    15 min prep time


    40 min cook time


    8servings


    4 oz chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400° F. Add the fennel seeds, coriander seeds, and peppercorns to a small skillet and toast over medium-high heat for 1 to 2 minutes, until fragrant. Allow the spices to cool, then grind them to a fine powder in a spice or coffee grinder. Add the spice mixture to a small bowl. Mix in the chili powder, cinnamon, and salt; set aside.
    2. Rub the chicken thighs with the spice mixture. Add the thighs to a large baking dish. Drizzle the olive oil over the chicken. Roast the chicken for 30 minutes. Add the lemons and roast for 10 minutes, until the chicken is cooked through and the lemons are lightly browned. With tongs, squeeze the   lemons over the chicken and serve. 
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Holidays & Entertaining
    Foodie
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      4 oz chicken


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      290mg
      6%

    Ingredients

    lemon (quartered)
    2

    olive oil
    2 tbsp

    chicken thighs
    2 lbs

    salt
    1/2 tsp

    ground cinnamon
    1 tsp

    chili powder
    1 tsp

    black peppercorns
    1 tsp

    coriander seeds
    1 tbsp

    fennel seeds
    1/4 cup

  • Spiced Turkey Breast With Apple Chutney

    Spiced Turkey Breast With Apple Chutney

    How to Make Spiced Turkey Breast With Apple Chutney


    20 min prep time


    1 hr 15 min cook time


    16servings


    3 oz. turkey, 2 Tbsp. chutney

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Pat the turkey breast dry and place on a rack set in a shallow roasting pan. Loosen the skin by inserting your fingers, gently pushing between the skin and the meat. 
    2. In a small bowl, combine the orange juice, 2 tsp of the ginger, 1 tsp of the cinnamon, 1 tsp of the cloves, allspice, salt, and black pepper. Rub this mixture on the breast meat, under the skin. Insert a meat thermometer into the meaty part of the breast, making sure it doesn’t touch the breastbone. Roast the breast uncovered for about 1 hour, 15 minutes, or until the meat thermometer registers 170 degrees. Check the turkey every 15 minutes or so as it roasts to avoid any overbrowning. Cover with foil if the breast meat starts to get too brown. After 30 minutes of roasting, you may also lower the oven to 350 degrees if the turkey is cooking too quickly. 
    3. Meanwhile, prepare the chutney. In a saucepan, combine the red onion, brown sugar, rice vinegar, raisins, remaining 1/2 tsp ginger, remaining 1/4 tsp cinnamon, remaining 1/4 tsp cloves, and crushed red pepper, and bring to boiling. Cover, reduce the heat, and simmer for 5 minutes. Remove the pan from the heat and cool for 10 minutes. Fold in the apples.
    4. Remove the turkey breast to a platter and let it stand, loosely covered with foil, for about 10 minutes before serving. 
    5. To serve, slice the turkey, discard the skin, and serve with the chutney. Store the remaining 1 cup chutney, covered, in the refrigerator for up to three days.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Dinner
    Foodie
    Holidays & Entertaining
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    16 Servings



    • Serving Size

      3 oz. turkey, 2 Tbsp. chutney


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        4g

    • Protein
      27g

    • Potassium
      305mg
      6%

    Ingredients

    turkey breast
    1

    orange juice
    3 tbsp

    fresh ginger (peeled and grated, divided use)
    2 1/2 tsp

    ground cinnamon (divided use)
    1 1/4 tsp

    ground cloves (divided use)
    1 1/4 tsp

    ground allspice
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    red onion (minced)
    1

    brown sugar
    1/3 cup

    rice vinegar
    1/4 cup

    raisins
    2 tbsp

    crushed red pepper flakes
    1/4 tsp

    diced apples
    3 cup

  • Spiced Sweet Potato Casserole

    Spiced Sweet Potato Casserole

    How to Make Spiced Sweet Potato Casserole

    Root vegetables are the original holiday comfort foods. Bring joy to your table with our Spiced Sweet Potato Casserole. This traditional favorite uses cinnamon, nutmeg, and cloves to add a burst of flavor.

    This recipe featured in:

     


    15 min prep time


    60 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees. Coat a 1 1/2- to 2-quart casserole dish with nonstick cooking spray; set aside. Add water to a large saucepot until it’s 2/3 full. Add the sweet potato to the pot and bring to boiling over medium heat. Cook the sweet potato for 20 minutes. Add the carrots to the pot and continue to cook for 15 to 20 minutes, until vegetables are tender. Drain, reserving 1/4 cup of the cooking water, and add the vegetables to a bowl.
    2. Mash the sweet potato and carrots and the 1/4 cup reserved cooking water with a potato masher. Add 2 Tbsp. of the buttery spread, the brown sugar, cinnamon, cloves, and nutmeg, and mix well. Add the mixture to the prepared casserole dish. Top with the pecans and the remaining melted buttery spread.
    3. Bake the casserole, covered, for 15 minutes. Uncover and bake 10 minutes more, until the top is lightly browned.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Vegetarian
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      155mg
      3%

    Ingredients

    pecans (chopped)
    1/3 cup

    ground nutmeg
    1/8 tsp

    ground cloves
    1/4 tsp

    ground cinnamon
    3/4 tsp

    brown sugar
    1 tbsp

    buttery spread (melted, divided)
    3 tbsp

    carrot(s) (peeled and sliced)
    2

    sweet potatoes (peeled and cut into 1-inch cubes)
    1

    nonstick cooking spray
    1

  • Spiced Shrimp With Grilled Lemon

    Spiced Shrimp With Grilled Lemon

    How to Make Spiced Shrimp With Grilled Lemon

    This recipe featured in:

     


    5 min prep time


    6 min cook time


    5servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high. If you think your shrimp will fall through the grilling rack, prepare a fish basket to grill the shrimp. Coat the inside of the basket with cooking spray.
    2. Drizzle the shrimp with the olive oil. Combine the cumin, chili powder, coriander, salt, and black pepper and rub onto the shrimp.
    3. Add the shrimp directly to the grill rack or place in a single layer in the fish basket. Grill the shrimp for about 2 to 3 minutes per side or until cooked through. Meanwhile, add the lemon halves, cut side down, to the grill, and grill for 3 to 4 minutes, just until the lemon is slightly charred.
    4. Add the grilled shrimp to a platter. Garnish with the grilled lemon halves and minced parsley.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Grilling
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    5 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      150mg

      50%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      280mg
      6%

    Ingredients

    fresh parsley
    2 tbsp

    lemon (halved)
    3

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    ground coriander
    1/4 tsp

    chili powder
    2 tsp

    ground cumin
    2 tsp

    olive oil
    1 1/2 tbsp

    shrimp (peeled and deveined, tails on)
    1 lbs

  • Slow-Roasted Citrus Cod

    Slow-Roasted Citrus Cod

    How to Make Slow-Roasted Citrus Cod

    This recipe featured in:

     


    20 min prep time


    25 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 300 F. Toss together the fennel, orange and lemon slices, and jalapeño pepper in a 9-by-13-inch baking pan.
    2. Lay the cod pieces next to the citrus mixture. Scatter the thyme sprigs over the fish. Drizzle with the olive oil and sprinkle with the salt and pepper.
    3. Roast the fish for 25 to 30 minutes, or until it is opaque and cooked through. Serve the fish with the roasted fennel and citrus.
    CKD Dialysis
    Kidney-Friendly
    Seafood
    Main Dish
    Lunch
    Foodie
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      21g

    • Potassium
      440mg
      9%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    olive oil
    2 tbsp

    fresh thyme
    4 sprig

    white fish (cut into 4 portions)
    1 lbs

    jalapeño pepper (halved, seeded, and thinly sliced)
    1/2 small

    lemon (unpeeled, thinly sliced, seeds removed)
    1

    orange (unpeeled, thinly sliced, seeds removed)
    1

    fennel bulb (thinly sliced)
    1 small

  • Skillet Caraway Cornbread

    Skillet Caraway Cornbread

    How to Make Skillet Caraway Cornbread

    NOTE: The bread may also be prepared in an 8-inch square baking pan coated with nonstick cooking spray. You won’t need the 2 tsp. vegetable oil.


    15 min prep time


    20 min cook time


    16servings


    1 wedge

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. In a small, dry skillet, toast the caraway seeds over medium heat for 2 to 3 minutes, just until lightly browned and fragrant; set aside. When the oven is hot, add 2 tsp. of the vegetable oil to a 9-inch cast-iron skillet. Heat the pan in the oven for 5 minutes.

    2. Meanwhile, in a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and caraway seeds.

    3. In a separate bowl, beat the eggs with a wire whisk. Add the buttermilk, honey, and the 1/4 cup vegetable oil.

    4. Add the wet ingredients to the dry ingredients and mix until just combined.

    5. Carefully add the batter to the hot skillet and bake for 20 to 22 minutes, or until the cornbread is cooked through and a cake tester or toothpick inserted in the middle comes out clean. Let the cornbread cool for 5 minutes. Cut into 16 same-sized wedges and serve warm.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Holidays & Entertaining
    Dessert
    pinterestfacebooktwittermail

    Nutrition facts

    16 Servings



    • Serving Size

      1 wedge


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      75mg
      2%

    Ingredients

    caraway seeds
    1 tsp

    vegetable oil (divided)
    1/4 cup plus 2 tsp

    cornmeal
    1 cup

    whole wheat flour
    1 cup

    baking powder
    1 1/2 tsp

    baking soda
    1/2 tsp

    salt
    1/2 tsp

    eggs
    2

    low-fat buttermilk
    1 cup

    honey
    1/4 cup

  • Simply Spiced Shrimp

    Simply Spiced Shrimp

    How to Make Simply Spiced Shrimp

    This recipe featured in:

     


    5 min prep time


    3 min cook time


    4servings


    about 3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, mix together the shrimp, garlic, paprika, and chili powder, tossing to coat. Add 1 tsp. of the olive oil and the lemon juice. Let stand 3 minutes.
    2. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Add the shrimp and sauté on both sides for a total of 3 minutes, or until the shrimp is just opaque and cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      about 3 oz.


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      465mg

      20%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      25g

    • Potassium
      240mg
      5%

    Ingredients

    lemon juice
    2 tsp

    olive oil (divided)
    1 tbsp

    chili powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    garlic (finely minced)
    1 clove

    shrimp (peeled and deveined)
    1 lbs

  • Shrimp Jambalaya

    Shrimp Jambalaya

    How to Make Shrimp Jambalaya

    This recipe featured in:

     


    20 min prep time


    10 min cook time


    8servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium-high heat and sauté the shrimp, onion, and bell pepper for about 5 minutes, until the shrimp is pink.
    2. Stir in the remaining ingredients and cook for about 5 minutes, until heated through.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Seafood
    Comfort Food
    One Pot
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      140mg

      47%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      20g

    • Potassium
      460mg
      10%

    Ingredients

    Cajun seasoning
    1 tsp

    tomato sauce
    16 oz

    brown rice
    1 1/2 cup

    green bell pepper (chopped)
    1

    onion(s) (chopped)
    1

    shrimp (peeled and deveined)
    1 1/2 lbs

    olive oil
    2 tbsp