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Tag: comfort food

  • Nuts for Pine Nuts Pizza

    Nuts for Pine Nuts Pizza

    How to Make Nuts for Pine Nuts Pizza

    Get creative during your DIY pizza night with this “nuts for pine nuts” pizza! Between a crispy cauliflower crust, a zesty hummus base, and a medley of veggies and roasted pine nuts, you’ll have a pizza that’s slightly sweet, perfectly savory, and worth going NUTS for!


    10 min prep time


    20 min cook time


    4servings


    1 slice (1/4 pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.

    2. Remove your cauliflower pizza crust from the box and the plastic wrapping and place on a clean surface.

    3. Spread hummus evenly on the crust.

    4. Top with pine nuts, mushrooms, red pepper, and spinach.

    5. Place pizza in the oven and bake for 13–16 minutes.

    6. Remove from oven, allow to cool, and serve.

    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice (1/4 pizza)


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      350mg
      7%

    Ingredients

    cauliflower pizza crust
    1 whole

    hummus
    3/4 cup

    pine nuts (Toasted)
    1/4 cup

    Mushrooms (of your choice) (Sliced)
    1 cup

    red pepper (Sliced Lengthwise)
    1 cup

    spinach
    1 cup

  • Vegan Zuppa Toscana

    Vegan Zuppa Toscana

    How to Make Vegan Zuppa Toscana


    6servings


    About 2 Cups Soup Per Serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove soup from heat, add cashew cream to the pot and stir to combine.
    2. While the soup is cooking, cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
    3. Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
    4. Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
    5. Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
    6. Heat the oil in a large pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned and crumbly, 6-7 minutes.
    Comfort Food
    Vegan
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      About 2 Cups Soup Per Serving


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      1590mg
      34%

    Ingredients

    cashews ((raw))
    1/2 cup

    kale ((about 1lb destemmed and chopped))
    1 bunch

    red potatoes ((about 6oz, each, thinly sliced 1/8 inch)
    3 whole

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    Italian seasoning
    1 tsp

    low sodium vegetable broth
    8 cup

    cannellini beans ((15oz, drained and rinsed))
    1 can

    yellow onion ((medium, minced))
    1 whole

    garlic ((minced))
    4 clove

    olive oil
    2 tsp

    Vegan Ground Meat Substitute
    12 oz

  • Sweet Potato Kale Hash

    Sweet Potato Kale Hash

    How to Make Sweet Potato Kale Hash


    15 min prep time


    15 min cook time


    4servings


    1 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium heat. 

    2. Add sweet potatoes, onion, chili powder, cumin, garlic powder, and pepper to the skillet. Cook, stirring occasionally, until sweet potatoes are fork tender, 10–15 minutes. 

    3. Add kale to the skillet and stir until wilted, 3–4 minutes. 

    4. Remove from heat and fold in the cherry tomatoes. Divide between serving plates and garnish with cheese. 

    Comfort Food
    Sides
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      645mg
      14%

    Ingredients

    olive oil
    2 tsp

    sweet potatoes (diced)
    2 small

    red onion (diced)
    1 small

    chili powder
    2 tsp

    ground cumin
    1/2 tsp

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    cherry tomatoes (halved)
    1/2 pints

    kale (destemmed and chopped into bite size pieces)
    1 lbs

    cotija cheese (crumbled)
    1/4 cup

  • Avocado Egg Pizza

    Avocado Egg Pizza

    How to Make Avocado Egg Pizza

    Make mornings more EGG-citing with this easy five-ingredient breakfast pizza! It’s gluten-free, dairy-free, plant-powered, and ready in minutes, with a taste that will leave everyone at the table saying, “That’s EGG-cellent!”


    10 min prep time


    20 min cook time


    4servings


    1 Slice (1/4 Pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. Remove your CAULIPOWER® pizza crust from the box and the plastic wrapping and place on a clean surface.
    3. Heat pan, fry the eggs, and place them on the pizza crust.
    4. Top with spinach, avocado, and olive oil.
    5. Place pizza in the oven and bake for 13–16 minutes.
    6. Remove from oven, allow to cool, and serve.
    Comfort Food
    Italian
    Kid Friendly
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Slice (1/4 Pizza)


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      20g

      26%

    • Cholesterol
      150mg

      50%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      330mg
      7%

    Ingredients

    olive oil
    2 tbsp

    eggs (sunny side up)
    3

    avocado (sliced)
    1 whole

    spinach
    1 cup

    cauliflower pizza crust
    1 whole

  • Braised Collards, Potato & White Beans

    Braised Collards, Potato & White Beans

    How to Make Braised Collards, Potato & White Beans


    10 prep time


    20 cook time


    4servings


    1 1/2 cups potatoes and greens per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. To prep the collards: Run each leaf under cold running water to clean. Slice the rib from the center of each leaf and chop the leaves into small pieces. Discard ribs. Add chopped leaves to a large bowl and cover with water; add a splash of vinegar. Let sit for 15 minutes.
    2. Heat a large heavy pot (such as a Dutch oven) over medium heat and add the oil.
    3. Add the onions to the pot and cook, stirring occasionally, until they begin to soften, 4–5 minutes.
    4. Add drained collards and cook, stirring occasionally, until wilted, 3–4 minutes.
    5. Add potatoes, oregano, tomatoes, and water. Cook on low heat, slightly covered, for 20–30 minutes, until potatoes are fork-tender.
    6. Stir in white beans. Garnish with crushed red pepper if desired.
    Comfort Food
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups potatoes and greens per serving


    • Amount per serving



      Calories





      370

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      64g

      23%

      • Dietary Fiber
        12g

        43%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      1450mg
      31%

    Ingredients

    collard greens
    1 lbs

    water
    1/4 cup

    tomato(es) ((each weighing about 3 1/2 oz as purchased), small diced)
    3 whole

    dried oregano
    1 tsp

    yellow onion ((about 4oz, as purchased), cut into large chunks)
    1 whole

    olive oil
    2 tbsp

    white vinegar ((white vinegar, white wine vinegar, or apple cider vinegar))
    1 tbsp

    White Beans ((15 oz))
    1 can

    crushed red pepper flakes ((use for garnish))
    1/2 tsp

    potatoes ((about 13 oz each, as purchased), cut into large chunks)
    3 bunch

  • Grilled Pepper Steak Tostada

    Grilled Pepper Steak Tostada

    How to Make Grilled Pepper Steak Tostada


    10 min prep time


    20 min cook time


    4servings


    2 cloud bread rounds and 3 oz cooked steak slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove steak from the fridge 30 minutes before grilling. Rub steak with salt and pepper.
    2. Preheat an indoor grill pan, skillet, or outdoor grill over medium-high heat.
    3. Once the grill pan is hot, coat with oil. Add steak and cook for 6-8 minutes per side, until steak reaches desired doneness. Remove from heat and set aside on a plate; let rest for 5 minutes before slicing into thin strips.
    4. Toast the cloud bread rounds until warmed through.
    5. Top rounds with salsa verde, steak slices, avocado slices, tomatoes, and cilantro.
    Comfort Food
    Kid Friendly
    Dinner
    Lunch
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cloud bread rounds and 3 oz cooked steak slices


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        5.3g

        27%
      • Trans Fats
        0g

    • Cholesterol
      170mg

      57%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g
      • Added Sugars
        2g

        4%

    • Protein
      32g

    • Potassium
      650mg
      14%

    Ingredients

    lean steak (eye round roast, sirloin tip, top round steak, or bottom round steak)
    16 oz

    salt (kosher)
    1/4 tsp

    black pepper
    1/2 tsp

    grapeseed oil
    1 tsp

    Cloudbread (cheddar or original rounds)
    8

    salsa verde (tomatillo salsa)
    1/2 cup

    avocado (sliced)
    1 large

    cherry tomatoes (quartered)
    1 cup

    fresh cilantro (chopped)
    1/4 cup

  • Sorghum Split Pea Soup

    Sorghum Split Pea Soup

    How to Make Sorghum Split Pea Soup

    The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.


    20 min prep time


    60 min cook time


    6servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a 4-quart stock pot or large pot heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper and cook, stirring occasionally 10 to 12 minutes or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to a boil, reduce heat and simmer, covered for 45-60 minutes or until split peas are soft and sorghum is tender.
    2. Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with pepper.
    3. Garnish with chopped fresh thyme and cracked black pepper, if desired.
    Comfort Food
    Budget Friendly
    Dinner
    Main Dish
    One Pot
    Soup
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    Nutrition facts

    6 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      550mg

      24%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        12g

        43%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      850mg
      18%

    Ingredients

    olive oil
    1 1/2 tbsp

    onion(s) (chopped)
    1

    carrots (sliced)
    3/4 cup

    celery (sliced)
    3/4 cup

    garlic (minced)
    1 1/2 tsp

    no-salt-added chicken stock
    6 cup

    peas (green, split)
    1 1/4 cup

    ham bone
    1 small

    ham slices (chopped)
    2/3 cup

    sorghum (pearled)
    2/3 cup

    fresh thyme
    4 sprig

    bay leaves
    2

    Worcestershire sauce
    1 1/2 tbsp

  • Low-Carb Cauliflower Breadsticks

    Low-Carb Cauliflower Breadsticks

    How to Make Low-Carb Cauliflower Breadsticks

    Enjoy the savory taste of cheesy garlic bread without all the carbs! These “bread” sticks are great on their own paired with a soup or pasta. You could also use this recipe as the base for a low carb pizza or flatbread.


    10 min prep time


    35 min cook time


    12servings


    1 breadstick

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 375 degrees F.

    2. Line a rimmed baking sheet with parchment paper and spray with cooking spray. Pour on the riced cauliflower and spread into an even layer. Bake for 15 minutes. Remove cauliflower from the oven, and turn the temperature up to 450 degrees F.

    3. Line a large bowl with two layers of paper towels or a clean dish towel. Pour in the cooked cauliflower and let it cool.

    4. Add another layer of towels on top of the cooled cauliflower and press down with your hands. Squeeze out as much liquid as you can.

    5. In a large mixing bowl, mix the cauliflower, egg whites, 1/2 cup of cheese, garlic powder, herbs and pepper.

    6. Line your baking sheet with a fresh layer of parchment paper. Spray with cooking spray. Place your cauliflower dough on the prepared baking sheet and press into an even rectangle about 1/4” thick and 7×9” in size. Bake for 20 minutes, then sprinkle the rest of the cheese on top. Broil a couple more minutes until the cheese melts and starts to brown.

    7. Let cool, then cut into 12 breadsticks.

    Low Carb
    Comfort Food
    Vegetarian
    Sides
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      1 breadstick


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      175mg
      4%

    Ingredients

    fresh riced cauliflower
    2 (16-oz) bags

    egg whites
    1/4 cup

    shredded part-skim mozzarella cheese (divided use)
    1 cup

    garlic powder
    1 tsp

    dried oregano
    1 tsp

    dried basil
    1/2 tsp

    dried thyme
    1/2 tsp

    black pepper
    1/4 tsp

  • Arugula & Prosciutto Pizza with Zucchini Crust

    Arugula & Prosciutto Pizza with Zucchini Crust

    How to Make Arugula & Prosciutto Pizza with Zucchini Crust

    Low carb pizza? Yes, please! The star of this pie is the zucchini crust—you could use it as the base for any number of pizza or flatbread creations. In this recipe, we top it with a simple tomato sauce, savory prosciutto, and fresh arugula.


    20 min prep time


    12 min cook time


    6servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 500 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
    2. Line a large plate or cutting board with four layers of paper towels or a clean dish towel. Put the grated zucchini on top and sprinkle with salt. Let sit for 5-10 minutes.
    3. Meanwhile, stir together the crushed tomatoes, oregano, garlic powder, and basil. Set aside.
    4. Once the zucchini has sat for at least 5 minutes, cover with another layer of towels and squeeze out as much moisture as you can. Add the drained zucchini to a large bowl with the almond flour, egg, cheese, rosemary, and black pepper. Mix well.
    5. Place the zucchini dough in the middle of the prepared baking sheet. Press into a rectangle or circle about 1/4-inch thick. Bake the crust for 12 minutes, until it is lightly browned and the edges are crispy.
    6. Remove from the oven, and immediately spread the tomato sauce on the crust while it is still hot. Top with prosciutto slices and arugula, then cut into 6 equal slices.
    Low Carb
    Comfort Food
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      290mg
      6%

    Ingredients

    nonstick cooking spray
    1

    grated zucchini
    2 cup

    salt
    1/4 tsp

    crushed tomatoes
    3/4 cup

    dried oregano
    1 tsp

    garlic powder
    1/2 tsp

    dried basil
    1/2 tsp

    almond flour
    1/3 cup

    reduced-fat shredded mozzarella cheese
    1/2 cup

    large egg
    1

    dried rosemary
    1/4 tsp

    black pepper
    1/4 tsp

    thinly sliced prosciutto
    1 oz

    arugula
    1 cup

  • Maryland’s Eastern Shore Cream of Crab Soup

    Maryland’s Eastern Shore Cream of Crab Soup

    How to Make Maryland’s Eastern Shore Cream of Crab Soup

    Maryland is famous for its crabs and many specialty dishes made from them. Cream of crab soup is an Eastern Shore classic, usually rich and decadent dish full of cream and butter. This lighter version uses half and half and broth thickened with cornstarch, to achieve the same creamy texture with way less fat and calories. Fresh lump crabmeat is ideal, but other varieties or imitation crab could be used instead.


    10 min prep time


    15 min cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt butter in a large pot over moderate heat. Add onion and cook for a few minutes, until the onion become soft and transparent.
    2. Add crab meat. Cook 2 to 3 minutes, stirring constantly.
    3. Add chicken broth and bring mixture to a boil. Reduce heat to low.
    4. Combine half & half creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil.
    5. Add dill weed, Old Bay seasoning and pepper to soup. Cook for 5-10 minutes longer. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Soup
    One Pot
    Lunch
    Dinner
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        3.6g

        18%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0.4g

        1%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      12g

    • Potassium
      310mg
      7%

    Ingredients

    unsalted butter
    1 tbsp

    medium onion (diced)
    1

    lump crabmeat
    1/2 lbs

    low sodium seafood or chicken broth
    4 cup

    half-and-half
    1 cup

    Cornstarch
    2 tbsp

    Old Bay seasoning
    1/4 tsp

    dried dill
    1/8 tsp

    black pepper
    1/8 tsp