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Tag: comfort food

  • Flank Steak With Herb Stuffing

    Flank Steak With Herb Stuffing

    How to Make Flank Steak With Herb Stuffing

    Many years ago, recipe developer and cookbook author Barbara Seelig-Brown won a cooking contest with this recipe, which was inspired by a recipe from a dear friend. If you’re looking to impress, garnish with edible flowers such as nasturtiums for a very special presentation. Better grocery stores will have edible flowers in the produce department or you can grow your own!


    4 hr prep time


    10 min cook time


    8servings


    1/8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the flank steak into 2 thin steaks with a long, thin knife.
    2. Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.
    3. Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.
    4. Preheat grill or grill pan. Drain marinade from steaks.
    5. Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.
    Kidney-Friendly
    CKD Dialysis
    Low Carb
    Grilling
    French
    Comfort Food
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 recipe


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.9g

        15%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      410mg
      9%

    Ingredients

    flank steak
    2 lbs

    fresh breadcrumbs
    2 cup

    shallots or garlic cloves (finely minced)
    2

    fresh Italian parsley
    1/4 cup

    fresh basil
    1/2 cup

    spinach (chopped)
    1 cup

    white (button) mushrooms (thinly sliced)
    1 cup

    fresh oregano
    1/4 cup

    Parmigiano-Reggiano (cup)
    1/2 cup

    red wine (dry, such as Chianti or Sangiovese; for the marinade)
    1 cup

    olive oil (for the marinade)
    1/4 cup

    garlic (crushed; for the marinade)
    2 clove

    fine sea salt (for the marinade)
    1 tsp

    freshly ground black pepper (for the marinade)
    1 tsp

    Worcestershire sauce (for the marinade)
    1 tbsp

    Additional fresh herbs
    1

    Nasturtium flowers (edible flowers)
    1

  • Favorite Vegetable Soup

    Favorite Vegetable Soup

    How to Make Favorite Vegetable Soup

    Making soup is a great way to get rid of some of the vegetables in your refrigerator or cabinets to help you save a few dollars. This soup is great as is but you can also replace some of the ingredients with others from the fridge that need to be used. Cost of this soup is just $0.45 per serving!


    15 min prep time


    80 min cook time


    14servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place ground chuck in a 2-gallon stockpot and brown over medium heat. Remove meat and drain it well. Wipe drippings from pot.

    2. Return meat to stockpot, then add tomatoes and water. Bring to a simmer and cook, covered, until tomatoes are soft and a juicy broth is created, about 20 minutes.

    3. Add remaining ingredients, cover, and continue cooking 60 additional minutes to allow flavors to blend.

    Low Sodium
    Veggie Rich
    Comfort Food
    American
    Sides
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    14 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      10mg

      3%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      502mg
      11%

    Ingredients

    ground chuck ((this is a cut of beef))
    1/2 lbs

    peeled, chopped fresh tomatoes or 2, 28-oz. cans no salt added diced tomatoes
    7 cups

    water
    4 cup

    cut green beans (14.5-ounce, no salt added, drained and rinsed)
    1 can

    peas (15-ounce, no salt added, drained and rinsed)
    1 can

    corn (15.25-ounce, no salt added, drained and rinsed)
    1 can

    medium carrots (3-ounce each, peeled and chopped)
    2

    medium potatoes (5-ounce each, peeled and diced)
    3

    medium onion (5-ounce, diced)
    1

    dry rice
    1/4 cup

    black pepper
    1/8 tsp

    crushed red pepper flakes
    1/8 tsp

    salt
    1/2 tsp

    garlic powder
    1/2 tsp

  • Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)

    Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)

    How to Make Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)

    Farro is a classic Italian grain that has started gaining popularity in the U.S. Add some canned cannellini beans to this recipe, but be sure to rinse and drain the beans!


    15 min prep time


    45 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in dutch oven over medium-high heat. Add onion, leek, carrot and garlic. Sauté for 5 minutes, stirring frequently.
    2. Stir in 2 cups water, farro, salt, pepper, stock, bay leaves, and thyme, and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
    3. Add spinach, beans and tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes. Discard bay leaves and serve. Garnish each serving with cheese.
    Fiber Focused
    Veggie Rich
    Italian
    Comfort Food
    Sides
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        6g

    • Protein
      13g

    • Potassium
      815mg
      17%

    Ingredients

    leek (chopped)
    1 cup

    onion(s) (chopped)
    1 cup

    Extra Virgin Olive Oil
    2 tsp

    carrot(s) (chopped)
    1/2 cup

    garlic (minced)
    3 clove

    uncooked farro (rinsed and drained)
    3/4 cup

    salt
    1/2 tsp

    freshly ground black pepper
    1/2 tsp

    chicken stock (14.5-ounce, reduced-sodium)
    1 can

    bay leaves
    2

    fresh thyme
    1 sprig

    spinach (chopped)
    2 cup

    cooked cannellini beans
    2 cup

    tomato(es) (14.5-ounce, diced, undrained, reduced-sodium)
    1 can

    parmigiano-reggiano cheese (grated, 1 ounce)
    1/4 cup

  • Eye Of Round Roast With Garlic Onions

    Eye Of Round Roast With Garlic Onions

    How to Make Eye Of Round Roast With Garlic Onions


    10 min prep time


    1 hr cook time


    8servings


    3 ounces cooked beef and 2 tablespoons onion mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 475°F. Combine the coffee granules, chili powder, salt, and pepper and press the mixture on all sides of the beef. Place the roast in the center of a 13 × 9-inch baking pan, arrange onions and garlic around, and drizzle with oil. Bake 20 minutes, turning the beef and stirring the onion mixture after 10 minutes.
    2. Reduce oven temperature to 300°F (do not remove roast from oven). Bake 30 minutes or until a thermometer registers 120°F. Turn off oven. Place the roast on a cutting board and let stand 10 minutes before thinly slicing against the grain. Stir the water into the onion mixture in the pan, scraping the bottom and sides of the pan, and place in oven while the beef is resting. Serve with beef.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      3 ounces cooked beef and 2 tablespoons onion mixture


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      335mg

      15%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      27g

    • Potassium
      310mg
      7%

    Ingredients

    instant coffee granules
    1 tbsp

    chili powder
    1 tbsp

    salt
    1 tsp

    black pepper
    1/2 tsp

    eye-of-round roast (trimmed)
    1

    onion(s) (cut in 1/4-inch thick wedges)
    8 oz

    whole head garlic (about 12–16 cloves, peeled only)
    1

    canola oil
    1 tbsp

    water
    1/2 cup

  • Eggs Benedict Florentine

    Eggs Benedict Florentine

    How to Make Eggs Benedict Florentine

    Here’s a healthy low carb version of Eggs Benedict where the bacon is replaced by perfectly sautéed garlic spinach and the hollandaise sauce is on the lighter side.

    Step-by-Step Video Instructions

    play video

    Play video

    The chefs at Homemade have partnered with us for easy-to-follow instructions on how to make this recipe. Watch this recording of our live cooking class to see how to prepare this meal from start to finish. 


    15 min prep time


    5 min cook time


    4servings


    1 topped english muffin half

    Print Recipe >

    Step-By-Step Instructions:

    1. To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.

    2. Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic and sauté 1 additional minute.

    3. Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice, and vegetable broth, whisking constantly until hot but not curdled. Remove from heat and whisk in yogurt, salt (optional), and pepper.

    4. Top each English muffin half with 1/4 of spinach mixture, one poached egg, and 2 Tbsps. sauce.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    French
    Comfort Food
    Vegetarian
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 topped english muffin half


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      230mg

      77%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      11g

    • Potassium
      330mg
      7%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tsp

    baby spinach
    4 cup

    garlic (minced)
    1 clove

    eggs (poached)
    4

    egg yolk
    1 whole

    lemon juice
    1/2 tsp

    low sodium vegetable broth
    2 tbsp

    fat-free plain yogurt
    1/4 cup

    salt
    1/4 tsp

    Dash of ground black pepper
    1

    whole-wheat English muffins (split and lightly toasted)
    2

  • Eggplant Lasagna Roulades

    Eggplant Lasagna Roulades

    How to Make Eggplant Lasagna Roulades

    These roulades make for an elegant—yet easy and nutritious—weeknight dinner. Eggplant slices cook more quickly than lasagna noodles and add nonstarchy vegetables that casseroles and noodle dishes are often missing.


    15 min prep time


    37 min cook time


    5servings


    2 roulades

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375° F. Coat an 8×11-inch glass baking dish with cooking spray. Set aside.
    2. Peel eggplant and slice lengthwise into 10 slices. Lay in a microwave-safe dish and add 1 cup of water. Microwave the eggplant for 7 minutes. Remove the eggplant from the pan and set aside to cool.
    3. In a small mixing bowl, mix together the ricotta cheese, egg whites, garlic and dried Italian seasoning.
    4. Pour 1 cup of the marinara sauce into the prepared baking dish. Spread to coat the bottom.
    5. Spoon a scant 1/4 cup of ricotta filling onto one end of an eggplant slice. Roll gently to make a roulade. Place the roulade seam side down in the pan. Repeat for remaining 9 slices of eggplant.
    6. Pour remaining marinara sauce over the top of the eggplant and spread to coat.
    7. Sprinkle the shredded Parmesan cheese over the top and bake for 30 minutes.
    Fiber Focused
    Veggie Rich
    Italian
    Comfort Food
    Vegetarian
    Foodie
    Quick & Easy
    Main Dish
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      2 roulades


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      35mg

      12%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        14g

    • Protein
      18g

    • Potassium
      760mg
      16%

    Ingredients

    Nonstick cooking spray
    1

    eggplant
    2 lbs

    water
    1 cup

    ricotta cheese (fat-free)
    2 cup

    egg whites
    2

    garlic (minced)
    2 clove

    Italian seasoning (dried)
    1 tbsp

    marinara sauce (24.5-ounce jar, light in sodium)
    1

    Parmesan cheese (shredded)
    2 tbsp

  • Egg Souffle

    Egg Souffle

    How to Make Egg Souffle

    This is a light and fluffy egg soufflé with added veggies.


    15 min prep time


    4servings


    ¼ of souffle

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F.
    2. Coat a sauté pan with cooking spray over medium heat. Sauté the kale and onions until the onions are just cooked through, about 5-6 minutes. Add the salt (optional), Herbs d’Provence, and turkey sausage. Set aside to cool.
    3. Once the vegetables and meat are cool, stir in the egg substitute and set aside.
    4. In a clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the egg whites to stiff peaks.
    5. Gently fold the egg whites into the egg and vegetable mixture, and pour it into a 2 1/2 quart round baking dish. (You can also use an 8-inch square dish. Be sure not to coat baking dish with cooking spray or the soufflé will not rise.)
    6. Bake for 30 minutes. Cut the soufflé into four equal pieces and serve immediately.
    7. Note: The soufflé will fall a little once removed from the oven, this is normal.
    Low Carb
    Comfort Food
    French
    Dinner
    Lunch
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      ¼ of souffle


    • Amount per serving



      Calories





      135

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      25mg

      8%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      20g

    • Potassium
      475mg
      10%

    Ingredients

    nonstick cooking spray
    1

    fresh kale (chopped)
    2 cup

    small onion (thinly sliced)
    1/2

    salt (optional)
    1/2 tsp

    herbs d’provence
    1/2 tsp

    cooked turkey sausage crumbles
    1 cup

    egg substitute (NOTE: I used egg beaters)
    1 cup

    egg whites
    4

    cream of tartar
    1/2 tsp

  • Eggplant and Chickpea Stew

    Eggplant and Chickpea Stew

    How to Make Eggplant and Chickpea Stew

    This tasty vegetarian entrée gets its unique flavor from the combination of garlic, onions and spices. These help you maximize flavor without adding as much salt.


    5 min prep time


    75 min cook time


    4servings


    1 ½ cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 2 teaspoons olive oil in a large saucepan over medium heat. 

    2. Add diced onions and garlic, and cook until onions are soft. 

    3. Stir in the eggplant, chickpeas, cumin, cinnamon, coriander, tomatoes, salt, and pepper. Increase heat to high, and bring to a boil. 

    4. Reduce heat to low, and cover the pot. Cook the stew for 45 minutes to 1 hour or until eggplant is very tender.

    5. Meanwhile, heat remaining 2 teaspoons olive oil and add onion slices. Fry until golden, and remove from heat. 

    6. When stew is finished, place in serving bowls and top with fried onions and cilantro.

    Veggie Rich
    Fiber Focused
    Comfort Food
    Vegetarian
    Vegan
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 ½ cups


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        14g

        50%
      • Total Sugars
        13g

    • Protein
      10g

    • Potassium
      1016mg
      22%

    Ingredients

    Extra Virgin Olive Oil (divided)
    4 tsp

    yellow onion (1 diced and 1 sliced)
    2 med

    garlic (minced)
    3 clove

    eggplant (cubed)
    1 lbs

    chickpeas (garbanzo beans) (no-salt-added)
    2 cup

    cumin
    1 tsp

    ground cinnamon
    1 tsp

    ground coriander
    1 tsp

    canned tomatoes (no-salt added, diced or chopped)
    28 oz

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    cilantro (freshly chopped)
    1/4 cup

  • Egg and Avocado Toasts

    Egg and Avocado Toasts

    How to Make Egg and Avocado Toasts

    This avocado toast gets a boost of protein by adding a poached egg and a dollop of Greek yogurt. Serve these low-cost egg toasts with a green salad tossed in a light balsamic vinaigrette for a balanced breakfast or lunch filled with protein, veggies, and healthy fats.

     


    15 min prep time


    4servings


    1 toast

    Print Recipe >

    Step-By-Step Instructions:

    1. To poach each egg, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it’s completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set and the yolk is starting to set but still soft (not runny).
    2. Toast the bread and spread each piece with 1/4 of the mashed avocado.
    3. Sprinkle avocado with the salt (optional) and pepper. Top each piece with a poached egg. Top the egg with 1 Tbsp. Greek yogurt.
    Fiber Focused
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Quick & Easy
    Vegetarian
    Dinner
    Lunch
    Breakfast and Brunch
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 toast


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        4g

    • Protein
      12g

    • Potassium
      330mg
      7%

    Ingredients

    eggs
    4

    hearty whole grain bread
    4 slice

    avocado (mashed)
    1

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    Plain Nonfat Greek yogurt
    1/4 cup

  • Easy Half-Mashed Potatoes with Cauliflower

    Easy Half-Mashed Potatoes with Cauliflower

    How to Make Easy Half-Mashed Potatoes with Cauliflower

    We replaced half the potatoes with cauliflower for a lower carb, diabetes-friendly version of classic mashed potatoes. Leaving the skin on the potatoes adds additional fiber and nutrients. Pair this side dish with Roast Beef with Creamy Horseradish Sauce for a comforting meat-and-potatoes meal that fits in any diabetes or heart-healthy meal plan!


    15 min prep time


    20 min cook time


    11servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add potatoes to a large soup pot. Cover with cold water and bring to a boil. Cook for 15 minutes. Add cauliflower to pot, return to a boil, and cook for 5 more minutes.
    2. Drain potatoes and cauliflower and return to pot.
    3. Add remaining ingredients and mash mixture with a potato masher. Mix with an electric mixer on low-speed for about 1 minute.
    Comfort Food
    Holidays & Entertaining
    Quick & Easy
    Sides
    Vegetarian
    Gluten-Free
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    Nutrition facts

    11 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      300mg
      6%

    Ingredients

    fingerling potatoes (cut into 1-inch rounds with skin-on)
    1 (24-oz) bag

    frozen cauliflower florets
    1 (16-oz) package

    skim milk
    1/3 cup

    Smart Balance margarine
    5 tbsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp