The Super Diabetes Site

Tag: dinner

  • Jamaican Jerk Chicken

    Jamaican Jerk Chicken

    How to Make Jamaican Jerk Chicken

    Jerk seasoning is a sweet and spicy blend of allspice, chili peppers (preferably scotch bonnet), fresh ginger, and a hint of brown sugar. Start marinating the chicken the day before for maximum flavor. Cooking on the grill adds a nice smoky flavor, but you could also bake the chicken in the oven.


    24 hr prep time


    12 min cook time


    6servings


    1 chicken thigh

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all ingredients except chicken in a food processor and blend until smooth.

    2. Place chicken and blended mixture in a dish or large zip-top bag. Seal and refrigerate to marinate for 3 to 24 hours.

    3. Remove chicken from the container and discard remaining marinade.

    4. Heat a grill on medium-high heat. Oil the grill rack, then add chicken and cook on each side for about 10 to 12 minutes. Chicken should reach 165° F before removing from the grill.

    Kidney-Friendly
    CKD Dialysis
    Latin American
    Grilling
    Main Dish
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken thigh


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        4g

        8%

    • Protein
      21g

    • Potassium
      402mg
      9%

    Ingredients

    green onions (trimmed and roughly chopped)
    6 whole

    small onion (peeled and roughly chopped)
    1 small

    chopped fresh ginger
    2 tsp

    garlic
    3 clove

    habanero or 1 scotch bonnet chili pepper (seeded and chopped)
    2 whole

    white vinegar
    2 tbsp

    soy sauce
    1 tbsp

    canola oil
    1 tbsp

    brown sugar
    2 tbsp

    salt
    1 tsp

    fresh thyme
    2 tsp

    ground allspice
    1 tsp

    black pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    ground cinnamon
    1/8 tsp

    boneless, skinless chicken thighs
    1 1/2 lbs

  • Chicken Wild Rice Asparagus Soup

    Chicken Wild Rice Asparagus Soup

    How to Make Chicken Wild Rice Asparagus Soup

    This comforting chicken and rice soup features fresh asparagus and wild rice. This recipe is lower in potassium because we used almond milk instead of regular milk, so this is great for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you could use regular nonfat milk in this recipe.

    Watch How to Make Chicken Wild Rice Asparagus Soup

    play video

    Play video

    Powered by Homemade, brought to you by DaVita


    15 min prep time


    40 min cook time


    8servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the wild rice according to package instructions, omitting salt and seasoning packet if included. Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.

    2. In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.

    3. Mix in the flour and cook over low heat for a few minutes, stirring frequently.

    4. Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.

    5. Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.

    6. Fold in prepared rice, and serve.

    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Soup
    Dinner
    Lunch
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      295

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        4.2g

        21%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3.3g

        12%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      530mg
      11%

    Ingredients

    unsweetened almond milk
    4 cup

    chopped cooked chicken
    2 cup

    dry vermouth
    1/2 cup

    low sodium chicken broth
    4 cup

    all-purpose flour
    1/2 cup

    bay leaves
    1 leaves

    ground nutmeg
    1/4 tsp

    black pepper
    1/2 tsp

    dried thyme
    1/2 tsp

    salt
    1/2 tsp

    onion(s) (chopped)
    1/2 cup

    garlic (minced)
    3 clove

    unsalted butter
    4 tbsp

    asparagus (trimmed and chopped into 1-inch pieces)
    1 bunch

    wild rice
    3/4 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
    pinterestfacebooktwittermail

    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

  • Garlicky Ginger Eggplant

    Garlicky Ginger Eggplant

    How to Make Garlicky Ginger Eggplant

    This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can’t find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.
    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    10 min prep time


    10 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.

    2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.

    Kidney-Friendly
    Veggie Rich
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Asian
    Vegetarian
    Vegan
    Sides
    Main Dish
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      185mg
      4%

    Ingredients

    sesame oil
    2 tbsp

    Japanese eggplants (cut into 1-inch pieces)
    2 whole

    minced fresh ginger
    2 tsp

    garlic (minced)
    2 clove

    chopped mushrooms
    1/2 cup

    fresh mung bean sprouts
    1 cup

    fresh basil (chopped)
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    hoisin sauce
    1 tbsp

  • Eggplant with Meatballs (Borani Bademjan)

    Eggplant with Meatballs (Borani Bademjan)

    How to Make Eggplant with Meatballs (Borani Bademjan)

    This Mideast-inspired stew features turmeric-spiced meatballs plus eggplant, tomatoes, and bell peppers for a veggie-packed meal. Serve with whole-grain pita, naan, or lavash to soak up every last bite.


    15 min prep time


    40 min cook time


    6servings


    1 cup vegetables with 5 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. In a nonstick skillet, heat oil and sauté garlic and bell pepper. Remove and set aside.
    2. In the same oil, sauté eggplant on both sides until browned. Remove and set aside.
    3. In a bowl, mix ground beef with onion, turmeric, lemon pepper, and seasoning blend. Form the mixture into 30 small meatballs.
    4. Brown meatballs at low temperature in the nonstick skillet.
    5. Add sautéed eggplant, garlic, bell pepper, crushed stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Indian
    Main Dish
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 cup vegetables with 5 meatballs


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      20g

      26%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0.5g

    • Cholesterol
      50mg

      17%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      645mg
      14%

    Ingredients

    canola oil
    1/3 cup

    garlic (crushed)
    1 clove

    diced green bell pepper
    1/2 cup

    eggplant (peeled and cut into bite-sized pieces)
    2

    lean ground beef
    1 lbs

    turmeric
    1 tsp

    lemon pepper
    1 tsp

    salt-free all-purpose seasoning blend, such as Ms. Dash
    1 tsp

    canned crushed tomatoes
    1 cup

    water
    2 cup

  • Herb-Rubbed Pork Tenderloin

    Herb-Rubbed Pork Tenderloin

    How to Make Herb-Rubbed Pork Tenderloin

    This easy entree gets tons of flavor (without a lot of added salt) from a simple herb-mustard rub. Cut leftovers into thin slices and refrigerate for sandwiches later in the week!


    2 hr prep time


    25 min cook time


    7servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine rosemary, thyme, basil, parsley, and black pepper in a small bowl. Add mustard and garlic and mix well. Rub herb mixture over the pork tenderloins evenly. Cover the tenderloins and let rest in the refrigerator for at least two hours.

    2. Preheat oven to 400° F.

    3. Heat the oil in a large skillet over medium-high heat. Place the tenderloins in the oil and brown on all sides. Remove from the skillet and place them in a baking dish with plenty of space so they aren’t touching.

    4. Bake the tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done).

    5. Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat.

    Kidney-Friendly
    Low Carb
    CKD Dialysis
    Main Dish
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    7 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      21g

    • Potassium
      402mg
      9%

    Ingredients

    dried rosemary
    1 tsp

    dried thyme
    1 tsp

    dried parsley
    1 tsp

    black pepper
    2 tsp

    garlic (finely minced)
    2 clove

    Dijon Mustard
    2 tbsp

    pork tenderloin
    2 tenderloins (about 24 oz total)

    vegetable oil
    1 1/2 tbsp

  • Sheet Pan Salmon and Green Beans

    Sheet Pan Salmon and Green Beans

    How to Make Sheet Pan Salmon and Green Beans

    Here is a super simple weeknight dinner that’s ready under 30 minutes and only requires one dish! This recipe makes 2 servings, but it could easily be doubled or tripled to serve a family. If fresh green beans aren’t available, you could sub in frozen green beans, or another fresh seasonal vegetable.


    5 min prep time


    15 min cook time


    2servings


    1 salmon fillet and 1 cup green beans

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. For easy clean up line a sheet pan with parchment paper or coat sheet with cooking spray.
    2. Pat salmon fillets dry, leaving skin on. Place the fillets, skin-side down on the sheet pan.
    3. Combine the dill and mayonnaise in a small bowl. Spread the mixture evenly over both fillets.
    4. Toss the green beans with olive oil and then arrange around the salmon fillets.
    5. Place the baking sheet on the middle rack and roast salmon for 14 to 16 minutes. Fish will be done when the flesh begins to flake easily with a fork. Garnish with lemon slices and more fresh dill.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Budget Friendly
    Cooking for 1 or 2
    Dinner
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon fillet and 1 cup green beans


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      28g

      36%

      • Saturated Fat
        5g

        25%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1.5g

        5%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      450mg
      10%

    Ingredients

    salmon (divided into two portions)
    6 oz

    mayonnaise
    3 tbsp

    fresh dill
    1 tbsp

    fresh green beans
    1/4 lbs

    olive oil
    1 tsp

    lemon
    2 slice

  • Shrimp Ceviche

    Shrimp Ceviche

    How to Make Shrimp Ceviche

    This version of ceviche features savory shrimp, sweet pineapple, and hot chilis in a tangy lime marinade. Serve on top of cooked rice and peas or as a salsa over cooked fish. Or, serve with crackers as a snack or appetizer.


    15 min prep time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place mixture in a serving bowl and add the chopped shrimp and olive oil. Chill for 30 minutes or more before serving

    2. In a food processor, add green onions, tomato, peppers, pineapple, and cilantro; pulse on-off button to chop to a very coarse consistency. Chunky texture is desired. Add lime juice, vinegar and garlic powder to the mixture.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Seafood
    Latin American
    Vegetarian
    No Cook
    Appetizers
    Dinner
    Lunch
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    olive oil
    1 tbsp

    garlic powder
    1 tsp

    white vinegar
    2 tbsp

    lime juice
    3 tbsp

    fresh cilantro
    2 tbsp

    chopped pineapple
    1 cup

    hot chili pepper (roughly chopped)
    1 small

    yellow banana pepper (roughly chopped)
    1

    medium tomato (roughly chopped)
    1

    green onions (roughly chopped)
    2

    shrimp (frozen, cooked and peeled)
    12 shrimp

  • Vegetarian Kale Pasta

    Vegetarian Kale Pasta

    How to Make Vegetarian Kale Pasta

    This one-pan vegetarian pasta calls for soy-based veggie crumbles that provide the same texture and flavor as ground beef. You could also make this dish vegan by using a non-dairy yogurt. Everything cooks together in one pan making clean up a breeze—perfect for a weeknight meal!


    10 min prep time


    30 min cook time


    6servings


    1 1/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender. 

    2. Stir in the veggie crumbles, water and Italian seasonings. Cover and cook until crumbles are cooked through, about 4 minutes.

    3. Pour 2-1/2 cups vegetable broth into the mixture and bring to a boil. Add pasta and cook, stirring occasionally, over medium high heat until broth is absorbed, about 10 to 12 minutes. 

    4. Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.

    5. Remove the pan from the heat and stir in the Greek yogurt. Serve hot.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Comfort Food
    Easy Pantry Recipes
    Vegetarian
    Vegan
    One Pot
    Main Dish
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 1/3 cups


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      38g

      14%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      462mg
      10%

    Ingredients

    olive oil
    1 tbsp

    diced onion
    1 cup

    meatless ground “beef” crumbles (from frozen section)
    12 oz

    water
    1/3 cup

    Italian seasoning
    2 tsp

    Red Chili Flakes
    1 tsp

    low sodium vegetable broth (divided use)
    4 cup

    whole wheat bowtie pasta
    8 oz

    kale (chopped)
    2 cup

    Plain Nonfat Greek yogurt
    6 tbsp

  • Sheet Pan Salmon and Asparagus

    Sheet Pan Salmon and Asparagus

    How to Make Sheet Pan Salmon and Asparagus

    Here is a perfect weeknight dinner—it comes together in less than 30 minutes and cooks on one sheet pan for easy clean up. Salmon is packed with heart-healthy Omega-3 fatty acids; this recipe is a great way to add more fish to your meal plan. Enjoy this meal in early spring when asparagus is in season!


    10 min prep time


    20 min cook time


    4servings


    1 salmon fillet, about 4 asparagus spears, and 2 tbsp onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F.
    2. Coat a baking sheet with cooking spray.
      Place the sliced onion in the middle of the
      baking sheet. Place the salmon fillets on top
      of the onion slices, and place the asparagus
      around the salmon.
    3. In a small bowl, whisk together the
      mustard, olive oil, honey, and pepper. Spread the mustard mixture on top of
      the salmon fillets and drizzle any extra on
      the asparagus.
    4. Bake 20 minutes. Serve each salmon fillet
      with the asparagus on the side and the onions
      on top of the salmon.
    Low Carb
    Seafood
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet, about 4 asparagus spears, and 2 tbsp onions


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      25g

    • Potassium
      640mg
      14%

    Ingredients

    nonstick cooking spray
    1

    medium onion (thinly sliced)
    1

    skinless salmon fillets
    4 (4-oz) fillets

    asparagus (ends trimmed)
    1 lbs

    coarse Dijon mustard
    1/4 cup

    olive oil
    1 tbsp

    black pepper
    1/2 tsp

    honey
    1 tbsp