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Tag: comfort food

  • Potato Casserole

    Potato Casserole

    How to Make Potato Casserole

    A cheesy potato casserole is a holiday favorite for many families. However, this dish is typically loaded with calories, fat, and carbohydrates. This healthier version of potato casserole will save you several hundred calories and several grams of fat.


    10 min prep time


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375° F.
    2. Coat a 13 x 9-inch pan with cooking spray. Spread hash browns on bottom of pan.
    3. In a large nonstick skillet, melt margarine over medium-high heat. Add onion and sauté until clear. Add remaining ingredients and mix well. Cook about 5 minutes, stirring occasionally.
    4. Pour soup mixture over hash browns. Bake for 50-60 minutes.
    Comfort Food
    Sides
    Holidays & Entertaining
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      9mg

      3%

    • Sodium
      189mg

      8%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%

    • Protein
      5g

    Ingredients

    nonstick cooking spray
    1

    frozen hash browns
    2 lbs

    margarine
    1 tsp

    onion(s) (chopped)
    1/2 cup

    black pepper
    1/2 tsp

    cream of chicken condensed soup (10-3/4 ounce, low-fat)
    1 can

    sour cream (fat-free)
    1 cup

    cheddar cheese (reduced fat, shredded)
    1 1/4 cup

    skim milk (fat-free)
    1 cup

  • Pineapple Peach Sorbet

    Pineapple Peach Sorbet

    How to Make Pineapple Peach Sorbet

    Fruit sorbet is a satisfying dessert that gets it’s sweetness from natural sugars in fruit, plus all the nutrients and fiber found in fresh fruit. When fresh produce is in season, cut up and freeze the fruit yourself. Otherwise, you can find an abundance of frozen fruit in the grocer’s freezer. Play around with other fruit combinations like mango-strawberry, peach-raspberry or pineapple-banana. You could pour the mixture into popsicle molds, too, for a perfectly portioned treat.


    5 min prep time


    2servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all the ingredients in a blender and blend until smooth.
    2. Place the sorbet in a container or into popsicle molds and freeze immediately.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Kid Friendly
    Cooking for 1 or 2
    Snacks
    Vegetarian
    Foodie
    Dessert
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      130mg
      3%

    Ingredients

    frozen peaches
    1/2 cup

    frozen pineapple chunks
    1/2 cup

    sugar-free lemonade
    1/4 cup

  • Penne with Broccoli Rabe, Prosciutto, and Garlic

    Penne with Broccoli Rabe, Prosciutto, and Garlic

    How to Make Penne with Broccoli Rabe, Prosciutto, and Garlic

    Broccoli rabe, a cousin of broccoli, is considered a homey comfort food among the Italians. Sun-dried tomatoes and lots of garlic add so much to this fast, easy dish


    15 min prep time


    15 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a pot of water to boil for the pasta. Add the pasta and cook for 10 minutes.
    2. In a sauté pan, add the olive oil and bring to medium-high heat.
    3. Add garlic, red pepper, broccoli rabe, sun-dried tomatoes, and 1/2 cup water and cook covered with a lid for 5 minutes.
    4. In a large bowl, add Parmesan cheese, ricotta cheese, goat cheese, and prosciutto and mix gently. Drain the pasta and add it to the bowl. Toss with garlic, broccoli rabe, and sun-dried tomato mixture.
    5. Add parsley, salt, and pepper.
    Veggie Rich
    Comfort Food
    Italian
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      255mg

      11%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      12g

    Ingredients

    penne pasta (uncooked)
    8 oz

    olive oil
    1 tbsp

    garlic (minced)
    4 clove

    red pepper (crushed)
    1/2 tsp

    broccoli rabe (trimmed and cut into 2-inch pieces)
    2 cup

    tomato(es) (sliced sun-dried)
    1/2 cup

    water
    1/2 cup

    Parmesan cheese (freshly grated)
    2 tbsp

    ricotta cheese (fat-free)
    1/2 cup

    goat cheese (chevre) (soft, reduced-fat)
    1/3 cup

    prosciutto (sliced 1/8-inch thick and diced)
    2 oz

    parsley (minced)
    2 tbsp

    kosher salt, to taste
    1

    black pepper, to taste (freshly ground)
    1

  • Pear, Ricotta and Pine Nut Cake

    Pear, Ricotta and Pine Nut Cake

    How to Make Pear, Ricotta and Pine Nut Cake

    The combination of golden raisins, pine nuts and orange zest gives this cake a uniquely Sicilian flair. Keep in mind that those same flavors make a great addition to savory whole-grain rice pilafs as well.


    15 min (plus raisin-soaking time) prep time


    40-50 min cook time


    18servings


    1/2-inch slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F. Grease and flour a 10-inch springform pan.
    2. Place the ricotta and agave nectar in a large bowl and mix until ricotta is smooth.
    3. Beat the egg whites on high speed with sugar until stiff peaks form.
    4. Drain the raisins, pat them dry and dice them. Add the pine nuts, orange zest, raisins, egg yolks and pears to the ricotta mixture, and mix with a wooden spoon until incorporated.
    5. Fold egg whites into ricotta mixture with a spatula, stirring clockwise. (Start at the “3 o’clock” position and turn your wrist counterclockwise until you reach the same point.) Continue folding in the egg whites just until they are incorporated and the mixture is smooth.
    6. Pour the mixture into the prepared pan and hit pan on the counter a few times to release air bubbles. Position a rack in the center of the oven, and bake cake until a knife inserted in the top comes out clean, 40-50 minutes.
    7. Cool to room temperature, sprinkle with confectioners’ sugar and cut into thin wedges to serve.
    Low Sodium
    Italian
    Comfort Food
    Dessert
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    18 Servings



    • Serving Size

      1/2-inch slice


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      65mg

      22%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        19g

    • Protein
      6g

    • Potassium
      230mg
      5%

    Ingredients

    golden raisins (soaked in 3/4 cup orange juice for 20 minutes)
    1 cup

    natural sugar
    1/4 cup

    large egg whites
    4

    skim milk ricotta
    3/4 lbs

    agave nectar (raw)
    2/3 cup

    pine nuts
    6 oz

    Zest of 2 oranges (Grated)
    1

    large egg yolks (whisked until foamy)
    6

    large pears (peeled, diced or grated in a food processor, and drained of excess liquid)
    4

    powdered sugar (for garnish)
    2 tbsp

  • Pasta Fagioli

    Pasta Fagioli

    How to Make Pasta Fagioli

    This hearty Italian soup makes a great lunch or side dish with your holiday meal. To cut down on prep time, chop the onion, garlic, celery, and carrots quickly using a food processor.


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a large soup pot with cooking spray over high heat. Add bacon and sauté until crisp.
    2. Reduce heat to medium and add onion, garlic, celery, and carrots. Sauté about 5-7 minutes or until vegetables begin to brown. Add broth and simmer for 5 minutes.
    3. Stir in beans, tomatoes, parsley, basil, and pepper and simmer for 10 minutes. Add the pasta and continue to simmer for 10-15 minutes or until pasta is al dente.
    4. Serve soup in a bowl sprinkled with Parmesan cheese.
    Fiber Focused
    Comfort Food
    Italian
    Sides
    Dinner
    Lunch
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      10mg

      3%

    • Sodium
      355mg

      15%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        4g

    • Protein
      13g

    • Potassium
      770mg
      16%

    Ingredients

    Nonstick cooking spray
    1

    turkey bacon (chopped)
    4 slice

    medium onion (minced)
    1

    garlic (minced)
    2 clove

    medium celery stalks (finely diced)
    2

    medium carrots (finely diced)
    2

    low sodium chicken broth (14.5 ounce, fat-free, low-sodium)
    2 can

    cannellini beans (16-ounce, rinsed and drained)
    2 can

    tomato(es) (15-ounce, no-salt-added, diced, drained)
    1 can

    parsley (dried)
    1 tsp

    basil (dried)
    1 tsp

    black pepper
    1/4 tsp

    small shell quinoa pasta (uncooked)
    1 cup

    Parmesan cheese (freshly grated)
    1/4 cup

  • Panko Ranch Chicken Strips with Dipping Sauce

    Panko Ranch Chicken Strips with Dipping Sauce

    How to Make Panko Ranch Chicken Strips with Dipping Sauce


    10 min prep time


    12 min cook time


    4servings


    2 chicken tenderloins and 2 tablespoons sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Place chicken in a medium bowl with 1/4 cup of the ranch dressing; toss until well coated. Place the breadcrumbs in a shallow pan, such as a pie pan. Coat chicken pieces, one at a time with the breadcrumbs and set aside.
    2. Heat oil in a large skillet over medium-high heat. Add the chicken and immediately reduce to medium-low heat, cook 12 minutes or until golden and no longer pink in center, gently turning occasionally.
    3. Remove from skillet, sprinkle with 1/8 teaspoon salt. Serve with remaining 1/2 cup ranch for dipping.
    Kid Friendly
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 chicken tenderloins and 2 tablespoons sauce


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      30g

    • Potassium
      485mg
      10%

    Ingredients

    chicken tenderloins (about 1 pound total)
    8

    yogurt ranch dressing (divided use)
    3/4 cup

    panko bread crumbs
    3/4 cup

    canola oil
    3 tbsp

  • Open Face Egg & Spinach Salad Sandwich

    Open Face Egg & Spinach Salad Sandwich

    How to Make Open Face Egg & Spinach Salad Sandwich

    This one dish meal is colorful, fresh, quick, easy, and delicious! Just right for one or more, especially after a trip to the Farmer’s Market.


    30 min prep time


    20 min cook time


    1serving


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Place egg in a pan just large enough to hold it. Add enough cold water to cover egg by 1 inch. Bring to a boil. Once the water comes to a boil, watch carefully. Boil 30 seconds to 1 minute. Turn heat off and cover. (Let sit 18 minutes. Note: Boiling the egg too long results in a green ring around the yolk; however, it is still safe to eat.)
    2. Mix together the tomato, corn, scallion, parsley, olive oil, vinegar, salt, and pepper. Set aside to let the flavors blend. This can be done ahead of time.
    3. Toast the bread and place it on a large plate. Lay the spinach on top of the bread.
    4. Slice the egg into 5–6 slices and lay them on top of the spinach. Spoon the tomato corn mixture onto the sandwich and serve.
    Fiber Focused
    Veggie Rich
    Comfort Food
    Dinner
    Lunch
    Main Dish
    Salads
    Sandwiches
    Vegetarian
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    Nutrition facts

    1 Serving



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      455mg

      20%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        10g

    • Protein
      17g

    • Potassium
      870mg
      19%

    Ingredients

    large egg (hard cooked)
    1

    tomato(es) (chopped (about 1 small or 1/2 of a medium tomato))
    1/3 cup

    corn kernels (lightly steamed, or use a leftover ear of fresh corn on the cob)
    1/2 cup

    scallion, 1–2 scallions, depending on their size (sliced)
    1/4 cup

    Italian parsley (chopped, flat)
    1 tbsp

    Extra Virgin Olive Oil
    1 tsp

    white balsamic vinegar
    1 tsp

    sea salt (fine)
    1 tsp

    black pepper (freshly ground)
    1/8 tsp

    rustic whole grain bread (such as ciabatta or round Italian sliced bread)
    1 slice

    baby spinach
    1 cup

  • No Noodle Zucchini Lasagna

    No Noodle Zucchini Lasagna

    How to Make No Noodle Zucchini Lasagna

    Author Robyn Webb says, “Zucchini lasagna was the very first lasagna I ever made. Originally, I prepared it with noodles, but now I realize that long strips of zucchini stand in for the noodles beautifully.”


    45 min prep time


    1 hr 25 min cook time


    18servings


    2 × 3-inch square

    Print Recipe >

    Step-By-Step Instructions:

    1. Line two baking sheets with parchment paper and set aside.
    2. Heat the olive oil and garlic in a large skillet with a lid over low heat (do not use a deep pot, as you want the water to quickly evaporate and the sauce to become thick). Cook the garlic for about 6-7 minutes, stirring occasionally.
    3. Meanwhile, add the drained tomatoes to a deep bowl. Crush the tomatoes with your hands, until coarse. Add the tomatoes and basil to the skillet and simmer, uncovered, for 20-25 minutes until thick. Add some of the reserved liquid from the can of tomatoes if the sauce is too thick.
    4. Preheat the oven to 400°F. As the sauce simmers, slice the zucchini lengthwise into 1/8-inch thick slices with a knife or mandolin. Arrange the zucchini on the prepared baking sheet. Sprinkle the zucchini lightly with salt. Bake the zucchini for about 10-12 minutes until lightly browned. Remove the zucchini from the oven. Gently roll up the zucchini slices in a towel to get rid of the excess moisture, or just use paper toweling and blot very well. Be careful to keep the slices intact. Add in the salt, pepper, and crushed red pepper (if using) to the tomato sauce.
    5. In a food processor or blender, process the tofu, parsley, lemon juice, lemon zest, and garlic until smooth. Add to a large bowl and mix in the ricotta cheese, mozzarella cheese, egg, salt, and pepper.
    6. Pour about 1/3 cup of the marinara sauce over the bottom of a 9 × 12 baking pan. Add a layer of zucchini slices, overlapping them slightly. Add 1/3 of the filling mixture over the zucchini, spreading evenly with a spatula. Add about 1/3 of the remaining marinara sauce over the tofu cheese filling. Repeat the layering process until all ingredients are used up, finishing with marinara sauce. Sprinkle the top of the lasagna with the Parmesan or Romano cheese.
    7. Cover loosely with foil and bake for 35 minutes. Remove the cover and bake for 15 minutes more. Remove the lasagna from the oven, let stand at room temperature for 10-15 minutes so lasagna can settle and it will be easier to cut. Cut into squares.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Dinner
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    Nutrition facts

    18 Servings



    • Serving Size

      2 × 3-inch square


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      6g

    • Potassium
      260mg
      6%

    Ingredients

    olive oil
    2 tbsp

    garlic (minced)
    5 clove

    (28-oz) can good-quality canned tomatoes (preferably packed in its own juice, drained, liquid reserved)
    1

    fresh basil leaves with stems (sliced or whole)
    5

    Kosher Salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    ground red pepper flakes (optional)
    1/4 tsp

    large zucchini
    3

    firm tofu
    16 oz

    fresh parsley (minced)
    1/2 cup

    Juice of 1/2 lemon
    1

    lemon zest
    2 tsp

    garlic (minced)
    1 clove

    ricotta cheese (low-fat)
    1 cup

    mozzarella cheese (shredded part-skim)
    1 cup

    eggs (beaten)
    1

    Kosher Salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    Parmesan or Romano cheese (grated)
    1/4 cup

  • Master Chicken Stir Fry

    Master Chicken Stir Fry

    How to Make Master Chicken Stir Fry


    15 min prep time


    12 min cook time


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium-sized bowl, combine the chicken with 1 tbsp of the soy sauce, rice vinegar, and 2 tsp of the cornstarch. Set aside to marinate at room temperature for 15 minutes.
    2. In another bowl, combine the remaining 1/2 tbsp soy, the remaining 1 tbsp cornstarch, 3/4 cup of the chicken broth, hoisin sauce, and sriracha. Set aside.
    3. Heat half the vegetable oil in a large wok over high heat. When hot, turn the heat to medium high and add the chicken. Stir fry for 5 minutes or until the chicken is cooked through. (You do not need to continuously stir the chicken as you want the chicken to develop a crust and sear.) Remove the chicken from the wok to a plate and set aside.
    4. Add the remaining oil to the wok. Add in the garlic and ginger and stir fry for 30 seconds. Add the red pepper, celery, and broccoli and stir fry for 30 seconds. Add the remaining chicken broth, cover, and steam 3 minutes.
    5. Add the chicken and stir fry for 1 minute. Add in the sauce and cook for 1 minute, coating the chicken and vegetables with the sauce. Serve immediately.
    CKD Dialysis
    Kidney-Friendly
    Comfort Food
    Kid Friendly
    Mexican/Southwestern
    Dinner
    Quick & Easy
    Main Dish
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      21g

    • Potassium
      400mg
      9%

    Ingredients

    boneless, skinless chicken breasts (cut into 1/2-inch × 1-inch strips)
    1 lbs

    lower sodium soy sauce (divided use)
    1 1/2 tbsp

    rice vinegar
    1 tbsp

    Cornstarch (divided use)
    1 tbsp plus 2 tsp

    low sodium chicken broth (divided use)
    1 cup

    hoisin sauce
    2 tbsp

    sriracha or garlic chili paste
    1 tsp

    vegetable oil (divided use. )
    1 tbsp

    garlic (minced)
    3 clove

    fresh ginger (peeled, grated)
    1 tbsp

    red bell pepper (cored, seeded, and thinly sliced)
    1 med

    celery (thinly sliced)
    2 stalks

    broccoli florets
    1 cup

  • Low Fat Pumpkin Panna Cotta

    Low Fat Pumpkin Panna Cotta

    How to Make Low Fat Pumpkin Panna Cotta

    Panna cotta is a creamy, custard-like dessert. This panna cotta recipe is pumpkin-flavored – perfect for the upcoming holidays! It’s even preportioned for you in ramekins to help you with portion control.


    15 min prep time


    8servings


    1 ramekin

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk together milk, Splenda Brown Sugar, low-fat buttermilk and unflavored gelatin in a medium saucepan off the heat. Let it sit for 5 minutes.
    2. In a medium bowl, whisk together Greek yogurt, pumpkin and pumpkin pie spice. Set aside.
    3. Place milk and gelatin mixture on the stovetop over medium heat. Stirring frequently, heat until milk just begins to bubble. Do not boil.
    4. Add hot milk mixture to pumpkin mixture and whisk until smooth and combined.
    5. Divide pumpkin mixture evenly among 8 4-oz ramekins or dessert cups and refrigerate for at least 1 hour (best if overnight).
    6. To serve, top each panna cotta with 1 Tbsp. fat-free whipped topping.
    Low Sodium
    Comfort Food
    Dessert
    Holidays & Entertaining
    Vegetarian
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      1 ramekin


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    skim milk
    1 cup

    low-calorie brown sugar substitute
    1/4 cup

    low-fat buttermilk
    1/2 cup

    unflavored gelatin
    1 packet

    Plain Nonfat Greek yogurt (non-fat)
    1/2 cup

    pumpkin puree (15-ounce, not pumpkin pie filling)
    1 can

    pumpkin pie spice
    2 tsp

    ramekins (4-ounce, or other dessert cups)
    8

    whipped topping (fat-free)
    1/2 cup