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Tag: ckd dialysis

  • Grilled Steak with Mushrooms

    Grilled Steak with Mushrooms

    How to Make Grilled Steak with Mushrooms

    This grilled steak is perfect meal for two for a special occasion. Complete your plate with a baked sweet potato or more nonstarchy vegetables like asparagus or green beans.


    5 min prep time


    25 min cook time


    2servings


    1 steak with 1 cup mushrooms

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill and heat on high. Spray grill rack with cooking spray.
    2. Sprinkle steaks evenly with salt and pepper.
    3. Place steaks on grill with direct high-heat and sear on each side for 1-2 minutes per side. Reduce heat to medium and cook for 18-23 minutes or until done according to your preference (flipping once). Transfer steak to a plate and cover with foil; let rest for 5 minutes before serving.
    4. In a medium sauté pan, heat margarine over medium-high heat. Add mushrooms and sauté for 5-6 minutes until tender.
    CKD Dialysis
    Fiber Focused
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Grilling
    Cooking for 1 or 2
    Main Dish
    Lunch
    Gluten-Free
    Dinner
    Quick & Easy
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    Nutrition facts

    2 Servings



    • Serving Size

      1 steak with 1 cup mushrooms


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      23g

    • Potassium
      490mg
      10%

    Ingredients

    nonstick cooking spray
    1

    filet steaks (4-ounce each (1 1/2 inch thick))
    2

    ground black peppers
    1/4 tsp

    margarine (trans-fat-free)
    1 tbsp

    sliced button mushrooms
    1 pints

  • Grilled Steak Salad

    Grilled Steak Salad

    How to Make Grilled Steak Salad

    Serve this with with steamed broccoli and cauliflower for a real diabetes-friendly summer treat!


    15 min prep time


    12 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat an indoor or outdoor grill. Season both sides of the steak with the salt free seasoning.
    2. Grill the steak for 5-6 minutes per side or until cooked to medium well (145 degrees internal temperature) Set aside to rest loosely covered with foil.
    3. In a large bowl, toss together salad mix, red onion and cherry tomatoes. Divide evenly among 4 large plates.
    4. Thinly slice steak and top each salad with 2 ounces of steak.
    5. In a small bowl, whisk together the mayonnaise, yogurt, buttermilk, garlic, blue cheese, and pepper. Top each steak salad with 3 1/2 tbsp of dressing.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Grilling
    Budget Friendly
    Dinner
    Salads
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      17g

    • Potassium
      510mg
      11%

    Ingredients

    sirloin steak
    9 oz

    salt-free seasoning (such as Mrs. Dash)
    1/2 tsp

    Mesclun salad mix
    8 cup

    red onion (thinly sliced)
    1/4

    cherry tomatoes (sliced in half lengthwise)
    1 cup

    light mayonnaise
    1/4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    low-fat buttermilk
    1/4 cup

    garlic (minced or grated)
    1 clove

    black pepper
    1/4 tsp

    crumbled blue cheese
    2 tbsp

  • Grilled Shrimp Skewers

    Grilled Shrimp Skewers

    How to Make Grilled Shrimp Skewers

    This is a great grilling recipe for the summer and the skewers give the shrimp a fancy twist. If you have leftovers, serve the shrimp cold in a green salad with a little reduced-fat feta cheese and balsamic vinaigrette for lunch.


    15 min prep time


    9servings


    1 skewer

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a medium bowl, whisk together olive oil, garlic, lemon zest, lemon juice, crushed red pepper flakes, salt (optional), pepper and scallions.
    3. Add shrimp to bowl and toss to coat evenly. Cover and refrigerate for 30 minutes.
    4. Divide shrimp evenly among nine skewers. Discard remaining marinade.
    5. Grill skewers 2-3 minutes on each side or until shrimp are pink and slightly firm to the touch.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Grilling
    Foodie
    Dinner
    Lunch
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    9 Servings



    • Serving Size

      1 skewer


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      11g

    • Potassium
      105mg
      2%

    Ingredients

    olive oil
    1 1/2 tbsp

    garlic (minced)
    2 clove

    medium lemon (zested and juiced)
    1

    crushed red pepper flakes
    1/4 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    green onion (scallion) ((white and green parts), minced)
    2

    raw medium shrimp (peeled and deveined)
    1 lbs

    bamboo skewers (soaked in warm water)
    9

  • Grilled Pork With Tomato, Artichoke, And Kale Salsa

    Grilled Pork With Tomato, Artichoke, And Kale Salsa

    How to Make Grilled Pork With Tomato, Artichoke, And Kale Salsa


    10 min prep time


    8 min cook time


    4servings


    3 ounces cooked pork and 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a grill or grill pan coated with cooking spray over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper and cook 4 minutes on each side or until slightly pink in center.
    2. Meanwhile, combine salsa ingredients in a medium bowl. Serve with pork.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Mediterranean
    Grilling
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked pork and 1/2 cup salsa


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      415mg

      18%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      19g

    • Potassium
      460mg
      10%

    Ingredients

    pork chops (boneless)
    4

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    tomato(es) (diced)
    1 cup

    canned, quartered artichoke hearts (chopped)
    1/3 cup

    fresh kale (finely chopped)
    1/2 cup

    red onion (finely chopped)
    1/4 cup

    dried oregano (or 1 tbsp fresh oregano)
    1 tsp

    Extra Virgin Olive Oil
    1 tbsp

    cider vinegar
    2 tsp

    salt
    1/4 tsp

  • Grilled Peaches With White Balsamic And Mascarpone Cream

    Grilled Peaches With White Balsamic And Mascarpone Cream

    How to Make Grilled Peaches With White Balsamic And Mascarpone Cream

    When they’re tossed on the grill, peaches develop a rich, jam-like flavor, which is divine when paired with mascarpone cheese and a drizzle of balsamic and honey.


    10 min prep time


    about 15 min cook time


    8servings


    1 peach half, 2 tablespoons mascarpone cream, and 1 tablespoon nut crumble

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an outdoor grill or grill pan to medium-high. Preheat the oven to 400°F.
    2. In a large bowl, toss the peaches with the oil until well coated. Grill peaches cut-side down until charred, 2–3 minutes, then transfer them to a baking dish, cut-side up, and drizzle with the white balsamic vinegar.
    3. Roast the peaches, uncovered, for 10–15 minutes, or until tender.
    4. Meanwhile, in the bowl of a food processor, combine the yogurt, mascarpone, honey, and vanilla. Purée until smooth.
    5. In a blender, pulse together the walnuts and cinnamon to form a crumble.
    6. Remove peaches from the oven and serve each peach half with 2 tablespoons mascarpone cream and 1 tablespoon nut crumble.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Grilling
    Comfort Food
    Vegetarian
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 peach half, 2 tablespoons mascarpone cream, and 1 tablespoon nut crumble


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        13g

    • Protein
      4g

    • Potassium
      220mg
      5%

    Ingredients

    peaches (halved, pits removed)
    4

    vegetable oil
    1 tbsp

    white balsamic vinegar
    1/2 cup

    strained yogurt (fat-free, plain, Greek or skyr)
    1 cup

    mascarpone cheese
    2 tbsp

    honey
    1 tbsp

    vanilla extract
    1/4 tsp

    walnuts (chopped)
    1/4 cup

    ground cinnamon
    2 tsp

  • Grilled Lime Chicken Fajitas

    Grilled Lime Chicken Fajitas

    How to Make Grilled Lime Chicken Fajitas

    Chicken fajitas are one of the best choices when it comes to Mexican food because chicken is a lean protein and grilling is a healthy cooking method. Also, fajitas are topped with low-carb veggies like onions and green peppers.


    This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
     


    30 min prep time


    30 min cook time


    10servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together the lime juice and zest, honey, cilantro, cumin, chili powder, garlic powder, and pepper. Add the chicken breast tenderloins and marinate in the refrigerator for 20-60 minutes.
    2. Preheat a grill to medium heat. Place the onions and green peppers in a grill basket. Grill the vegetables in the basket, stirring occasionally, about 15-20 minutes until slightly charred.
    3. Add the chicken directly to the grill and cook 10-12 minutes, until done, turning once.
    4. Divide the chicken, green peppers and onions evenly among 10 tortillas. Top each fajita with 1 Tbsp. salsa.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Grilling
    Holidays & Entertaining
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        5g

    • Protein
      18g

    • Potassium
      300mg
      6%

    Ingredients

    large lime (zested and juiced)
    1

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh cilantro
    2 tbsp

    cumin
    1/2 tsp

    chili powder
    1 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    chicken tenderloins
    1 1/4 lbs

    large onion (sliced into strips)
    1

    green bell peppers (seeded and sliced into strips)
    2

    corn tortillas (or low-carb tortillas) (6-inch)
    10

    salsa
    10 tbsp

  • Grilled Fish Tacos With Strawberry-Mango Salsa

    Grilled Fish Tacos With Strawberry-Mango Salsa

    How to Make Grilled Fish Tacos With Strawberry-Mango Salsa

    This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.


    30 min prep time


    15 min cook time


    4servings


    2 tacos and 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15–20 minutes.
    2. While fish is marinating, stir together all the salsa ingredients in a medium bowl.
    3. Preheat an outdoor grill or grill pan to medium-high heat.
    4. Remove the cod from the marinade and grill for 3–4 minutes on one side. Then flip and grill 1–2 minutes on the other side, or until fish flakes easily with a fork.
    5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
    6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco), and serve.
    Kidney-Friendly
    CKD Dialysis
    Low Sodium
    Seafood
    Mexican/Southwestern
    Latin American
    Grilling
    Quick & Easy
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tacos and 1/4 cup salsa


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      24g

    • Potassium
      415mg
      9%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    lime juice (freshly squeezed)
    2 tbsp

    lime zest (freshly grated)
    1 tsp

    chipotle chili powder
    1/4 tsp

    ground cumin
    1/2 tsp

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    cod filets (or similar flaky white fish)
    1 lbs

    corn tortillas
    8

    strawberries (chopped)
    1/2 cup

    mango (chopped)
    1/2 cup

    small shallot (minced)
    1

    lime zest (freshly grated)
    1/4 tsp

    lime juice (freshly squeezed)
    2 tbsp

    fresh cilantro (chopped)
    1/4 cup

  • Grilled Chicken Salad With Candied Pecans

    Grilled Chicken Salad With Candied Pecans

    How to Make Grilled Chicken Salad With Candied Pecans

    Sometimes I just crave a simple field green salad with the crunch of nuts, tang of dried fruit, and some simple grilled chicken over the top. This is it. Top with Triple Citrus Vinaigrette.


    10 min prep time


    15 min cook time


    8servings


    1⁄8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans and cook 3–4 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
    2. Combine greens, Triple Citrus Vinaigrette, and orange sections in a large bowl. Toss well. Place 1 cup greens mixture on each of 8 plates. Top each serving with 1 1⁄2 teaspoons pecans and 1 1⁄2 teaspoons cranberries.
    3. Top with grilled chicken breast and serve immediately.
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Mediterranean
    Grilling
    Dinner
    Lunch
    Main Dish
    Salads
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    Nutrition facts

    8 Servings



    • Serving Size

      1⁄8 recipe


    • Amount per serving



      Calories





      275

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      37g

    • Potassium
      520mg
      11%

    Ingredients

    Olive oil cooking spray
    1

    pecans (chopped)
    1/4 cup

    sugar
    1 tsp

    ground cayenne red pepper
    1/8 tsp

    fresh salad greens
    10 cup

    Triple Citrus Vinaigrette (Link to recipe in description)
    3/4 cup

    navel oranges (peeled and sectioned)
    2

    dried cranberries or apricots
    1/4 cup

    chicken breasts (grilled)
    2 lbs

  • Grilled Athenian Burger

    Grilled Athenian Burger

    How to Make Grilled Athenian Burger

    When is a burger not just a burger? You’ll soon find out after trying this version. You may substitute 50% lamb for beef in this recipe as well. I sometimes spike this recipe with crushed red chili flakes or a minced Serrano chili because I’m a spicy food freak.

    Note—The Nutrition Facts information for this recipe is for the burger patty and suggested toppings only.


    10 min prep time


    13 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large mixing bowl combine all ingredients and mix until just combined.
    2. Divide mixture into 4 equal parts and form 4 burgers. Place on a plate and refrigerate until ready for grilling.
    3. Spray grill or stove-top grill pan with high- heat olive or canola oil spray. Heat grill to high temperature (450–500°F).
    4. Grill burgers for approximately 6–8 minutes. Turn and repeat process for an additional 4–5 minutes. Check for doneness with a thermometer. Internal temperature should be about 160°F as they will continue to cook for a few minutes.
    5. Top with fresh romaine leaves, sliced tomatoes, and red onion on a whole-grain bun or wrapped in a pita.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Grilling
    Dinner
    Holidays & Entertaining
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      70mg

      23%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      390mg
      8%

    Ingredients

    ground beef (95% lean)
    1 lbs

    Greek yogurt (fat-free)
    4 tbsp

    garlic (minced)
    1 clove

    fresh leaf oregano
    1 tsp

    fresh leaf parsley (chopped)
    2 tbsp

    lemon zest (lemon peel, grated)
    1/2 tsp

    black pepper
    1/4 tsp

  • Green Vegetable Egg “Tortilla”

    Green Vegetable Egg “Tortilla”

    How to Make Green Vegetable Egg “Tortilla”

    Adding lots of greens to your morning meal charges your body with some incredible nutrition. This recipe is a great way to get you through the first part of the day. Breakfast doesn’t have to mean hitting the drive-through window at a doughnut or coffee shop. The time we spend waiting to place our order at the drive-through could be spent making an awesome, healthy, diabetes-friendly breakfast like this one. Have a great day!

    This recipe from Sabores de Cuba, by Ronaldo Linares. To order directly from the American Diabetes Association, click here.


    10 min prep time


    15 min cook time


    4servings


    1/4 of the tortilla

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. To a bowl, add green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, pepper, and smoked paprika. Toss ingredients well to make sure greens are covered with the spices.
    3. Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes.
    4. Add milk to the bowl with whisked eggs and whisk briefly to combine. Add egg mixture to pan and stir with a wooden or plastic spoon. Make sure all ingredients are evenly spread out.
    5. Place pan in the middle rack of your oven and cook for 10 minutes. To check if the tortilla (egg and vegetable mixture) is done, insert a toothpick in the middle; if it comes out clean, the tortilla is cooked through.
    6. Remove from oven and let it rest on the stovetop for 1-2 minutes so eggs settle and don’t fall apart when serving. Enjoy!
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Mexican/Southwestern
    Latin American
    Caribbean
    Vegetarian
    Main Dish
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of the tortilla


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      350mg
      7%

    Ingredients

    green onion (finely sliced)
    2 stalks

    broccoli (finely sliced (about 1 cup))
    2

    roma (plum) tomatoes (washed and cubed)
    1/2 cup

    spinach (washed and thinly sliced)
    1 cup

    Kosher Salt
    1/2 tsp

    garlic powder
    1 tsp

    dried oregano (dried)
    1 tsp

    black pepper (cracked)
    1/4 tsp

    smoked paprika
    1/2 tsp

    eggs (whisked)
    4

    milk (fat-free)
    1/2 cup