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Tag: dinner

  • Turkey Tacos

    Turkey Tacos

    How to Make Turkey Tacos

    Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño.


    10 min prep time


    10 min cook time


    6servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat the olive oil over medium-high heat.
    2. Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.
    3. Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.
    4. Fill each tortilla with ½ cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gallo.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Mexican/Southwestern
    Quick & Easy
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      60mg

      20%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      19g

    • Potassium
      460mg
      10%

    Ingredients

    olive oil
    2 tsp

    red onion (diced)
    1/2

    finely diced jalapeño pepper
    2 tbsp

    lean ground turkey
    16 oz

    garlic (minced)
    1 clove

    ground cumin
    1 tbsp

    chili powder
    1 tbsp

    smoked paprika
    1/2 tsp

    water
    2 tbsp

    6-inch corn tortillas
    6

    avocado (diced)
    1 large

    Plain Nonfat Greek yogurt
    6 tbsp

    no-salt-added pico de gallo
    6 tbsp

  • Maple-Mustard Chicken Thighs

    Maple-Mustard Chicken Thighs

    How to Make Maple-Mustard Chicken Thighs

    This bold and flavorful chicken goes great with a side of veggies or a small green salad. Dinner is going to be delicious!


    5 min prep time


    35 min cook time


    4servings


    2 thighs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Coat a 9-by-13-inch baking dish with cooking spray.
    2. In a small bowl, combine the mustard, syrup, and garlic. Mix well; set aside.
    3. Evenly sprinkle both sides of the chicken with the salt substitute and pepper.
    4. Dip the chicken lightly into the mustard mixture and place in the baking dish. Spoon the remaining mustard mixture on top of each chicken thigh.
    5. Bake for 35 to 40 minutes, or until the juices run clear and no pink remains in the center of the chicken. Serve hot.
    Low Carb
    Comfort Food
    Budget Friendly
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      2 thighs


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      160mg

      53%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        6g

    • Protein
      33g

    • Potassium
      680mg
      14%

    Ingredients

    nonstick cooking spray
    1

    coarse Dijon mustard
    2 tbsp

    maple syrup
    2 tbsp

    garlic (minced)
    1 clove

    boneless, skinless chicken thighs
    8 (about 1 1/2 lbs total)

    salt
    1/2 tsp

    black pepper
    1/4 tsp

  • Italian-Style Blistered Tomatoes

    Italian-Style Blistered Tomatoes

    How to Make Italian-Style Blistered Tomatoes

    Make this your new weeknight, go-to side dish. It’s super fast, super cheap, and can turn any meal into an extra-special one. You spoon them over some brown rice, make them the crowning touch over grilled chicken, or serve them alongside a fresh green salad. What an easy way to go from basic to restaurant-fancy!


    5 min prep time


    10 min cook time


    4servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet over high heat, heat the oil until it’s hot. Sauté the tomatoes for 4 to 5 minutes, or until their skins begin to brown and blister.
    2. Stir in the garlic and cook for 1 minute. Add the balsamic vinegar and sugar substitute and continue to cook for 1 to 2 minutes, or until the mixture begins to thicken. Serve hot or at room temperature.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Italian
    Vegan
    Sides
    Quick & Easy
    Gluten-Free
    Dinner
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      220mg
      5%

    Ingredients

    olive oil
    1 tbsp

    grape or cherry tomatoes
    1 (12 oz) container

    garlic (slivered)
    2 clove

    balsamic vinegar
    2 tbsp

    sugar substitute
    equal to 2 tsp sugar

  • Chilled Tarragon and Tomato Soup

    Chilled Tarragon and Tomato Soup

    How to Make Chilled Tarragon and Tomato Soup

    Fresh tomatoes and herbs are as important to summer Mediterranean menus as they are to American ones. This light, piquant French soup is a wonderful first course to pair with grilled or roasted chicken. It also tastes great with sandwiches and can be served chilled. Try packing it in a thermos and serving it in cups at a picnic.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


    5 min prep time


    40 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425°F.
    2. Place the tomatoes, balsamic vinegar, sugar, lemon juice, and 1 Tbsp of the tarragon in a food processor or blender. Mix to form a smooth soup.
    3. Place a large, fine mesh strainer or chinois over a bowl and pour in the soup. Use a wooden spoon to turn and press the soup through the strainer, a little at a time, until the tomato solids are left in the strainer and the liquid has passed through.
    4. Place the soup in a large saucepan and season with the salt and pepper, to taste.
    5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 10 to 20 minutes, or until the soup is thickened and the volume has been reduced by about a third.
    6. Garnish the soup with the remaining tarragon leaves. Refrigerate and serve chilled. (If preferred, serve warm.)
    Low Carb
    Veggie Rich
    Mediterranean
    Vegetarian
    Vegan
    Soup
    Sides
    Lunch
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      510mg
      11%

    Ingredients

    cherry tomatoes
    3 lbs

    balsamic vinegar
    2 tsp

    sugar
    1 tsp

    lemon juice
    1 tsp

    finely chopped tarragon leaves (divided)
    4 tbsp

    salt
    1/4 tsp

    black pepper
    to taste

  • Turbot with Watercress and Zucchini

    Turbot with Watercress and Zucchini

    How to Make Turbot with Watercress and Zucchini

    This delicate fish is a surprising treat at the end of a long day. Turbot is found in salt waters of both the Atlantic and Pacific oceans. It is also known as flounder, brill, fluke, and plaice. It is a member of the flatfish family, which also contains halibut. Any of those would make fine substitutions in this dish.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     


    5 min prep time


    20 min cook time


    4servings


    1 fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the flour on a plate. Add the salt, black pepper, and red pepper, and stir to combine. Dip the turbot fillets in the mixture to coat. Shake off the excess. Transfer to a plate and set aside.
    2. Heat 2 Tbsp of the olive oil in a large, wide, nonstick skillet over medium heat. Add the fish and brown on both sides (about 2 minutes per side).
    3. Add the squash and zucchini, lemon juice, and water. Add the thyme, cover, and allow to simmer for 5 to 10 minutes, or until the fish is cooked through and the squash is tender. Remove and discard the thyme.
    4. In a small bowl, whisk the balsamic vinegar with the remaining 2 Tbsp of olive oil until incorporated.
    5. Toss the watercress with the dressing, taste, and season with salt and pepper as needed. Place the watercress on the bottom of a large serving platter or divide among 4 individual plates.
    6. Place the fish fillets on top of the watercress and scatter zucchini and squash around the sides.
    Mediterranean
    Seafood
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet


    • Amount per serving



      Calories





      370

    • % Daily value*

    • Total Fat
      24g

      31%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      29g

    • Potassium
      990mg
      21%

    Ingredients

    almond flour or all-purpose flour
    1/2 cup

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    crushed red pepper flakes
    1 pinch

    turbot or other white fish
    4 (5 oz) fillets

    olive oil (divided)
    4 tbsp

    frozen yellow squash and zucchini (thawed and drained)
    2 lbs

    lemon (juiced)
    1

    water
    1 cup

    fresh thyme
    2 sprig

    balsamic vinegar
    1 tbsp

    watercress (washed thoroughly and trimmed)
    1 bunch

  • Salmon with Pea Puree

    Salmon with Pea Puree

    How to Make Salmon with Pea Puree

    Pink salmon is doled out on a gorgeous green bed of pea puree in this elegant dish. If you are preparing the dish for a party, you can make the fish and the pea puree a day ahead of time and reheat them before serving.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     


    10 min prep time


    20 min cook time


    4servings


    1 piece salmon with 1/2 cup puree

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425
    2. Combine the peas, the juice of 1 lemon, the
      vegetable stock, salt, and pepper in a blender.
      Puree until smooth.
    3. Grease a baking dish with the olive oil. Place the salmon in the dish and turn to coat with the oil. Sprinkle each piece with the seasoning mix and the remaining juice of 1 lemon. Bake for 15 to 20 minutes, or until the salmon is cooked through.
    4. Pour the puree on a serving platter. Place the salmon on top. Garnish with lemon wedges.
    Fiber Focused
    Seafood
    Mediterranean
    Main Dish
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 piece salmon with 1/2 cup puree


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        8g

    • Protein
      29g

    • Potassium
      750mg
      16%

    Ingredients

    ground cumin
    1/4 tsp

    turmeric
    1/4 tsp

    ground allspice
    1/4 tsp

    ground coriander
    1/4 tsp

    fresh sweet peas
    1 lbs

    lemon (juiced)
    2

    low sodium vegetable broth
    1/2 cup

    salt
    1/4 tsp

    black pepper
    to taste

    olive oil
    1 tsp

    salmon fillet (cut into 4 equal pieces)
    1 lbs

    lemon (quartered)
    1

  • Alaska Salmon with Orange and Watercress

    Alaska Salmon with Orange and Watercress

    How to Make Alaska Salmon with Orange and Watercress

    This tasty salmon dish from the Alaska Seafood Marketing Institute is packed with healthy fats, along with a number of nutritious and decorative touches that makes for an amazing presentation. This is a quick and easy dish that is also designed to impress!


    15 min prep time


    15 min cook time


    8servings


    1/2 fillet and 1 cup topping

    Print Recipe >

    Step-By-Step Instructions:

    1. Rinse any ice glaze from frozen Alaska salmon under cold water; pat dry with paper towel. Heat skillet over medium-high heat and brush both sides of fish using 3 tablespoons of avocado oil. Cook salmon, uncovered, about 4 minutes, until browned.
    2. Turn salmon over and season lightly with salt and pepper. Cook an additional 6 to 8 minutes for frozen, or 3 to 4 minutes for fresh/thawed, just until fish is opaque throughout.
    3. Meanwhile, in a medium bowl combine watercress, cucumber, and orange segments. Season with a few drops of white wine vinegar, remaining avocado oil, and salt and pepper, to taste.
    4. Plate mixed greens next to salmon and top with avocado, walnuts, and apple cider vinaigrette. Add nasturtiums, if desired, and serve.
    Low Carb
    Seafood
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 fillet and 1 cup topping


    • Amount per serving



      Calories





      382

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      101mg

      34%

    • Sodium
      164mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%

    • Protein
      46g

    Ingredients

    Alaska salmon filets (4–6 oz each)
    4

    avocado oil (divided)
    1/4 cup

    watercress (roughly chopped)
    bunches (about 3 cups)

    cucumber(s) (finely chopped)
    3 tbsp

    orange (peeled and segmented (membrane removed))
    2

    white wine vinegar
    1 tsp

    salt and pepper to taste
    1 pinch

    mixed greens
    2 cup

    avocado (pitted, peeled, and sliced)
    1/2

    walnuts
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    Pimenton (smoked paprika) (for finishing)
    1 pinch

    edible flowers, such as nasturtiums (optional)
    4

  • Zucchini and Shrimp Stir Fry

    Zucchini and Shrimp Stir Fry

    How to Make Zucchini and Shrimp Stir Fry

    Who doesn’t like a good stir-fry? No need to order take out, we have you covered! This recipe is fast, simple, and jam-packed with flavor without all the fat and carbs of regular stir-fry’s.

     


    20 min prep time


    20 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the sauce: combine the broth, hoisin sauce, soy sauce, corn starch, garlic, and ginger in a small bowl and whisk until well mixed. Set aside.
    2. Heat oil in a large skillet or wok over medium high heat. Add onions to the pan and saute until the become translucent. Add shrimp and saute until the shrimp turn slightly pink, approximately 3 minutes. Remove shrimp and onions from the pan and place in a bowl.
    3. Add bell pepper, carrots, and snow peas to the pan. Cover and cook for 5 minutes, stirring occasionally.
    4. Re-whisk the sauce in case the starch has settled, then add the sauce mixture to the vegetables and stir until the sauce thickens. Add the cooked shrimp and onions and the zucchini noodles and toss to combine and coat everything with the sauce. Cover the skillet and cook for 5 minutes or until the zucchini is cooked through. Garnish with green onions and sesame seeds and serve.
    Seafood
    Asian
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g

    • Protein
      28g

    • Potassium
      902mg
      19%

    Ingredients

    chicken or vegetable broth
    1/2 cup

    hoisin sauce
    1/4 cup

    lower sodium soy sauce
    1 tbsp

    corn starch or arrowroot powder
    2 tsp

    garlic (minced)
    3 clove

    fresh ginger (minced)
    1 tsp

    jumbo shrimp (shelled and deveined)
    1 lbs

    red onion (sliced)
    2/3 cup

    red and/or yellow bell pepper (sliced)
    2

    carrots (shredded)
    2

    snow peas
    1 cup

    zucchini (cut into noodles/spiralized)
    2

    green onion (sliced)
    1

    sesame seeds
    1 tbsp

  • Mediterranean Chicken Pita

    Mediterranean Chicken Pita

    How to Make Mediterranean Chicken Pita

    Repurpose leftover chicken on this simple and delicious sandwich! It’s a perfect quick and easy work-from-home lunch, or a busy weeknight dinner. If you don’t have tzatziki sauce, you could use plain Greek yogurt instead.

    Double Up: Use leftovers from our Greek Yogurt-Marinated Chicken recipe for even more flavor!


    10 min prep time


    4servings


    1 pita pocket

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium mixing bowl, mix together the chicken and tzatziki sauce.
      Stuff ½ cup of the chicken mixture into each pita pocket.
    2. Top each filled pita pocket with ¼ cup cucumbers, ¼ cup tomatoes, and 2 Tbsp sliced almonds.
    Mediterranean
    Quick & Easy
    No Cook
    Main Dish
    Lunch
    Dinner
    Budget Friendly
    Easy Pantry Recipes
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pita pocket


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      85mg

      28%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      26g

    • Potassium
      510mg
      11%

    Ingredients

    cubed cooked chicken
    2 cup

    low-fat tzatziki sauce or nonfat plain Greek yogurt
    1/2 cup

    whole grain pocket style pitas (cut in half to make 4 pita pockets)
    2

    diced cucumber
    1 cup

    diced tomato
    1 cup

    unsalted, sliced dry-roasted almonds
    1/2 cup

  • Greek Yogurt-Marinated Chicken

    Greek Yogurt-Marinated Chicken

    How to Make Greek Yogurt-Marinated Chicken

    A simple marinade using the versatile ingredient Greek yogurt makes this tender, flavor-packed chicken dish a crowd-pleaser at dinner-time! Toss vegetables like Brussels sprouts or broccoli onto the pan to bake alongside the chicken for an easy sheet-pan dinner. 
    Double up: Make extra chicken tonight and use the leftovers for our Mediterranean Chicken Pita for lunch tomorrow.


    10 min prep time


    40 min cook time


    6servings


    about 4 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken breasts in a gallon-size resealable plastic bag. Set aside.
    2. In a small mixing bowl, combine the remaining ingredients to make the
      marinade. Pour the marinade over the chicken to coat. Squeeze any extra air out of the bag and seal it.
    3. Marinate the chicken in the refrigerator for at least 1 hour or overnight.
    4. Once the chicken has finished marinating, discard any unabsorbed marinade. Cook the chicken in the oven at 400° F for 35 to 40 minutes, or until the internal temperature reaches 165° F.
    Low Carb
    CKD Dialysis
    Kidney-Friendly
    Budget Friendly
    Dinner
    Gluten-Free
    Main Dish
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      about 4 oz


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      29g

    • Potassium
      250mg
      5%

    Ingredients

    boneless, skinless chicken breasts
    1 3/4 lbs

    Plain Nonfat Greek yogurt
    2/3 cup

    olive oil
    1 tbsp

    lemon (zested and juiced)
    1

    garlic (crushed or minced)
    1 clove

    dried oregano
    1 tsp

    crushed red pepper flakes
    1/4 tsp