The Super Diabetes Site

Tag: ckd dialysis

  • Spicy Pork Tenderloins With Chili And Black Vinegar

    Spicy Pork Tenderloins With Chili And Black Vinegar

    How to Make Spicy Pork Tenderloins With Chili And Black Vinegar

    Pork tenders are a totally underappreciated source of protein. They’re lean, flavorful, easy to cook, and when marinated, take on flavor very well. One tender will feed 2 people. I often split the tender open and pound it out lightly to form a large 1⁄2-inch-thick circle of deliciousness.


    6servings


    1⁄6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine soy sauce, sesame oil, vinegar, brown sugar, pepper, garlic, and ginger root in a medium bowl and put into a large, tightly sealed plastic bag. Marinate at least 15 minutes at room temperature or overnight in the refrigerator for best results.
    2. Preheat grill to medium-high heat and place on grill grate. Cook over direct heat for 15–18 minutes, turning occasionally until cooked through and crusted on the outside.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Asian
    Main Dish
    Dinner
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1⁄6 recipe


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      80mg

      27%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      29g

    • Potassium
      480mg
      10%

    Ingredients

    soy sauce (reduced-sodium)
    1/8 cup

    sesame oil (dark roast)
    1 tbsp

    Chinese black vinegar or rice vinegar
    2 tbsp

    light brown sugar
    1 tbsp

    fresh chili pepper, such as serrano, jalapeño, or Thai bird peppers (seeded and minced)
    1

    garlic (minced)
    2 clove

    ginger root (minced)
    1 tbsp

    pork tenderloin (trimmed of fat)
    2 lbs

  • Spinach and Ham English Muffin Pizzas

    Spinach and Ham English Muffin Pizzas

    How to Make Spinach and Ham English Muffin Pizzas

    This quick and easy recipe is perfect for a quick lunch or dinner. It’s perfect for kids, too—they can prepare this recipe all on their own for a tasty, healthy pizza in an instant.


    10 min prep time


    8 min cook time


    4servings


    1 pizza

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. Top each English muffin half with 1 Tbsp. spinach, 1 1/2 Tbsps. pizza sauce, 1/2 ounce ham and 2 Tbsps. mozzarella cheese.
    3. Bake pizzas for 8 minutes or until cheese is golden brown on top.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Kid Friendly
    Snacks
    Dinner
    Easy Pantry Recipes
    Budget Friendly
    Quick & Easy
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 pizza


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      9g

    • Potassium
      220mg
      5%

    Ingredients

    high fiber, whole-wheat English muffins (split in half)
    2

    frozen spinach (chopped, thawed and drained)
    4 tbsp

    jarred pizza sauce
    6 tbsp

    lower-sodium deli ham
    2 oz

    reduced-fat shredded mozzarella cheese
    1/2 cup

  • Spiced Lemon Yogurt Chicken Tenders

    Spiced Lemon Yogurt Chicken Tenders

    How to Make Spiced Lemon Yogurt Chicken Tenders


    8 hr marinating prep time


    6 min cook time


    4servings


    2 tenders

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients, except the lemon quarters, in a gallon resealable plastic bag. Seal tightly and toss back and forth until well coated. Refrigerate 8 hours.
    2. Heat a grill pan liberally coated with cooking spray over medium-high heat. Remove chicken from marinade, discarding marinade, and grill 3 minutes on each side or until no longer pink in center. Serve with the quartered lemon, if desired.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Grilling
    Quick & Easy
    Main Dish
    Lunch
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      2 tenders


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      375mg

      16%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      30g

    • Potassium
      345mg
      7%

    Ingredients

    chicken tenderloins ((about 1 pound))
    8

    Greek yogurt (non-fat, plain)
    1 cup

    Grated rind and juice of a large lemon
    1

    paprika
    1 tbsp

    gingerroot (grated)
    1 tbsp

    ground cumin
    1 tsp

    garlic powder
    1/2 tsp

    salt
    1/2 tsp

    medium lemon (quartered (optional))
    1

  • Southern Italian Fava Bean Purèe (Maccu)

    Southern Italian Fava Bean Purèe (Maccu)

    How to Make Southern Italian Fava Bean Purèe (Maccu)

    Maccu is a popular dish in Amy Riolo’s ancestral homeland of Calabria, Italy. The word calabria is derived from a Byzantine term meaning “fertile land.” This region lives up to its name with rich agricultural traditions that continue today. The word maccu comes from the dialect word for “mashed” and refers to a purée that is made of fava beans, one of the world’s oldest agricultural crops. Fresh and dried fava bean dishes are served in Calabria for St. Joseph’s Day. Serve this appetizer alone, drizzled with olive oil as a side dish, or with crackers, flatbread, or Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds. Use first cold-pressed olive oil and pecorino Crotonese—a high-quality, aged sheep-milk cheese from Calabria, if possible. This dish, like many popular Italian appetizers, can be served hot or at room temperature. Chickpeas and cannellini beans can be substituted for the fava beans.


    5 min (plus 1 hr bean-soaking time) prep time


    1 hr 5 min cook time


    6servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place beans, onion, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender, approximately 1 hour.
    2. Drain beans and place in a food processor with cheese, 1 tablespoon. olive oil, and fennel seeds. Purée until smooth. Taste and season with crushed red chile flakes, salt, and pepper.
    3. Spoon onto a serving platter and smooth out the top with a spatula. Drizzle with remaining 1 tablespoon. olive oil, and sprinkle crushed red chile flakes and fennel seed on top, if desired.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    Appetizers
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      2g

    • Potassium
      90mg
      2%

    Ingredients

    peeled, dried fava beans, soaked in boiling water for 1 hour and drained
    2/3 cup

    small onion, quartered
    1

    dried bay leaf
    1

    Pecorino Romano cheese
    2

    extra virgin olive oil (preferably first cold-pressed), divided
    2 tbsp

    fennel seeds, plus extra for garnish
    1 tsp

    Crushed red chile flakes, to taste
    1

    unrefined sea salt
    1/8 tsp

    freshly ground black pepper
    1/4 tsp

  • Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil

    Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil

    How to Make Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil

    Socca, also known as farinata, is a thin chickpea flour pancake commonly found in both Italian and French cuisines. In this recipe, Katie Cavuto tops wedges of the warm chickpea crepe with roasted tomatoes, poached eggs, and fresh basil. For an easy, make-ahead brunch or weekday breakfast, make the batter and poach the eggs the night before. To store the poached eggs overnight, plunge them into an airtight container filled with cold water and place them in the fridge.


    1 hr (including batter resting time) prep time


    10 min cook time


    8servings


    1 slice of socca, 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons basil

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a 10-inch cast-iron skillet about 12 inches from your oven’s heating element and set the oven to “Broil.”
    2. In a small bowl, whisk together chickpea flour, cumin, and salt. Slowly stream in water, whisking quickly to eliminate lumps, then stir in 1 tablespoon of the olive oil. Cover the bowl and set aside for at least 15 minutes. (Or store it in the refrigerator for up to 12 hours.) The batter should be a thin, pancake batter–like consistency.
    3. After the batter has rested, carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of olive oil to the skillet and pour in the socca batter. Broil for 8–10 minutes, or until the edges of the socca are browned and the center is set.
    4. Meanwhile, set a metal strainer in the bottom of a large pot, fill the pot 2/3 full with water, and add the vinegar. Crack each egg into a small prep bowl. Place the pot over medium-high heat and bring the vinegar and water to a simmer. Using a long-handled spoon, stir the water in a wide, circular motion to create a whirlpool. Quickly, while the whirlpool is still going, slide in the eggs, one by one. Once all the eggs are in the water, poach them without stirring until the whites are set and the yolks are no longer runny, about 4–6 minutes. Using tongs, carefully lift the strainer out of the water with the eggs.
    5. Remove socca from the oven and cut it into 8 wedges. To serve, place a socca wedge on each of 8 plates and top each serving with 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons chopped basil. Season servings with pepper.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    French
    Vegetarian
    Lunch
    Breakfast and Brunch
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 slice of socca, 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons basil


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      290mg
      6%

    Ingredients

    chickpea flour
    1 cup

    cumin
    1/2 tsp

    fine sea salt
    1/4 tsp

    warm water
    1 cup

    Extra Virgin Olive Oil (divided)
    2 tbsp

    white wine vinegar
    1 tbsp

    large eggs
    8

    fire-roasted tomatoes
    1 cup

    fresh basil (chopped)
    1 cup

    freshly ground black pepper
    1/4 tsp

  • Slow-Cooker Flank Steak Tacos

    Slow-Cooker Flank Steak Tacos

    How to Make Slow-Cooker Flank Steak Tacos

    Looking for an easy way to make amazing tacos with a Tex-Mex flair? Break out your slow cooker or Instant Pot, prep in the morning, and come home to tender braised taco meat when you walk through the door in the evening. Flank steak is a leaner cut of red meat, which makes it very heart healthy and great for a diabetes meal plan. That also means that the low-and-slow style of the slow cooker is perfect. When it comes to toppings, get creative. Avocados, pico de gallo, shredded lettuce, hot sauce, and a sprinkle of cheese are all great additions to these tasty tacos.


    10 min prep time


    6 hr cook time


    12servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the flank steak in a slow-cooker. Sprinkle the meat with chili powder, cumin, and garlic powder. Pour the lime juice over the steak. Pour in the water.
    2. Cover and cook on low for 6 hours or until done. Shred the steak with a fork.
    3. Scoop about 1 1/2 ounces steak into each tortilla. Top each taco with 1 Tbsp. pico de gallo.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Mexican/Southwestern
    Gluten-Free
    Slow Cooker
    Quick & Easy
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      11g

    • Potassium
      240mg
      5%

    Ingredients

    flank steak
    1 1/4 lbs

    chili powder
    2 tsp

    cumin
    1 tsp

    garlic powder
    1 tsp

    lime (juiced)
    1

    water
    1/2 cup

    6-inch corn tortillas
    12

    pico de gallo
    3/4 cup

  • Sirloin Hoagies

    Sirloin Hoagies

    How to Make Sirloin Hoagies

    This recipe is from The 4-Ingredient Diabetes Cookbook, 2nd edition, by Nancy S. Hughes.


    12 min prep time


    16 min cook time


    4servings


    1 hoagie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F.
    2. Sprinkle 1/16 teaspoon salt and the pepper evenly over both sides of the steak. Place a large nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray, add the steak, and cook 5 minutes.
    3. Turn and cook another 4 minutes or until the beef is done as desired. Place the beef on a cutting board and set aside.
    4. Coat the pan drippings with nonstick cooking spray, reduce the heat to medium, and add the onions. Coat the onions with nonstick cooking spray and cook 6–7 minutes or until they are richly browned, stirring frequently.
    5. Add water to the onions and cook 1 minute or until most of the moisture has evaporated, stirring constantly. Remove from heat.
    6. Wrap the bread in foil, place in the oven, and bake 5 minutes or until hot. Meanwhile, thinly slice the beef diagonally.
    7. Using a serrated knife, cut the bread in half lengthwise and spread a thin layer of mustard on each side. Top with beef, then onions and any juices. Sprinkle with the remaining salt, top with the other bread half, and cut in fourths crosswise.
    Kidney-Friendly
    CKD Dialysis
    Comfort Food
    Lunch
    Dinner
    Main Dish
    Quick & Easy
    Sandwiches
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 hoagie


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0.1g

    • Cholesterol
      40mg

      13%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      28g

    • Potassium
      450mg
      10%

    Ingredients

    salt ((divided use))
    1/8 tsp

    black pepper
    1/2 tsp

    boneless sirloin steak (trimmed of fat)
    1 lbs

    large onion (thinly sliced)
    1

    water
    1/2 cup

    French bread (whole-wheat or white)
    8 oz

    prepared mustard
    1 1/2 tbsp

  • Shrimp with Creamy Arugula Pesto

    Shrimp with Creamy Arugula Pesto

    How to Make Shrimp with Creamy Arugula Pesto

    Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.


    15 min prep time


    6 min cook time


    6servings


    Heaping 1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through.
    2. While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, cashews, Parmesan cheese and black pepper to a blender or food processor. Blend until smooth.
    3. Drain shrimp and toss with the pesto while shrimp are still hot.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Seafood
    Italian
    Foodie
    Quick & Easy
    Lunch
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      Heaping 1/3 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      115mg

      38%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      280mg
      6%

    Ingredients

    water
    3 cup

    salt-free seasoning such as Salt-Free Spike or Mrs. Dash
    1 tbsp

    medium shrimp (peeled and deveined)
    1 1/4 lbs

    arugula
    4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    garlic
    2 clove

    olive oil
    1 tbsp

    unsalted cashews
    1/4 cup

    Parmesan cheese (shredded)
    1/4 cup

    black pepper
    1/4 tsp

  • Scallop Kebabs

    Scallop Kebabs

    How to Make Scallop Kebabs

    Here’s a totally different way to prepare scallops. Most recipes will have you pan sear them, but why not try something new. I coat the scallops with crunchy panko crumbs seasoned with some Parmesan and garlic and thread them up into kebabs. Under the broiler, the outside gets crisp and the inside of the scallop stays silky.


    15 min prep time


    10 min cook time


    4servings


    3 ounces

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the wooden skewers to a pan of hot water. Set aside for 1–2 hours.
    2. Cover a broiler pan with aluminum foil. Coat the foil with cooking spray. Preheat the oven broiler to high with the rack set about 5 inches from the heat source.
    3. Combine the breadcrumbs, Parmesan cheese, garlic, and Italian seasoning together on a plate. Roll each scallop in the breadcrumb mixture.
    4. Remove the wooden skewers from the hot water. Using two skewers per kebab, thread the scallops onto the skewers so the scallops are lying flat through the skewer.
    5. Place the skewers on the prepared broiler pan. Coat each skewer with olive oil cooking spray. Broil the scallops for about 4 minutes per side until cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Appetizers
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      13g

    • Potassium
      190mg
      4%

    Ingredients

    wooden skewers
    8

    panko bread crumbs
    1/2 cup

    Parmesan cheese (grated)
    2 tbsp

    garlic (very finely minced, almost to a paste)
    3 clove

    Italian seasoning
    1 tsp

    large sea scallops (fresh or frozen, thawed and patted dry)
    12 oz

    Olive oil cooking spray
    1

  • Roasted Pear Sauce

    Roasted Pear Sauce

    How to Make Roasted Pear Sauce

    Instead of store-bought apple sauce, try simple, homemade pear sauce! Pears have a milder, sweeter flavor than apples. Roasted the pears before blending them into a sauce caramelizes their natural sugars for an even sweeter flavor.


    10 min prep time


    25 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F.
    2. In a large bowl, toss the pears with melted butter. Pour the pears into a baking dish and roast, uncovered, for 20 to 25 minutes or until pears are tender, stirring once or twice. Set the cooked pears aside to cool.
    3. Add the pears back to the large bowl; add the honey and lemon juice. Using an immersion blender or stand up blender, blend the pear mixture until almost smooth. Stir in the walnuts.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Gluten-Free
    Foodie
    Vegetarian
    Snacks
    Dessert
    Quick & Easy
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g

    • Protein
      1g

    • Potassium
      150mg
      3%

    Ingredients

    large ripe pears (cored and cut in 1-inch pieces)
    3 (about 1 1/2 lbs total)

    butter (melted)
    2 tsp

    honey or 2 packets artificial sweetener
    1 tbsp

    lemon juice
    1 tbsp

    chopped walnuts (toasted)
    1/3 cup