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Tag: dinner

  • Cajun-Style Corn Soup

    Cajun-Style Corn Soup

    How to Make Cajun-Style Corn Soup

    Letting this soup simmer for an hour creates a thick, rich soup, perfect for a cold day. It’s well worth the wait!


    30 min prep time


    80 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large soup pot and saute the onion, green onion, bell pepper, and garlic until tender. Add the flour and cook, stirring constantly, until bubbly.

    2. Add the water, chicken, diced tomatoes and juice, fresh tomatoes, tomato paste, salt, and pepper.

    3. Add the sausage to the soup pot, along with the corn and ham. Bring to a boil, stirring frequently.

    4. Reduce the heat to low and simmer, uncovered, for 1 hour, stirring occasionally.

    Soup
    Dinner
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      16g

    • Potassium
      710mg
      15%

    Ingredients

    canola oil
    1 tbsp

    onion(s) (chopped)
    1 1/2 cup

    green onions (sliced)
    5 stalks

    green bell pepper (chopped)
    1 whole

    garlic (chopped)
    2 clove

    all-purpose flour
    1/2 cup

    water
    5 cup

    boneless, skinless chicken thighs (chopped)
    4

    canned diced tomatoes
    1 (14.5 oz) can

    fresh tomatoes (chopped)
    2 cup

    no-salt-added tomato paste
    6 oz

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    reduced fat turkey sausage crumbles, such as Jimmy Dean (cooked)
    12 oz

    frozen corn
    32 oz

    lean cooked ham (chopped)
    4 oz

  • “Spaghetti” and Meatballs

    “Spaghetti” and Meatballs

    How to Make “Spaghetti” and Meatballs

    Spaghetti squash has a fraction of the carbs and calories of regular spaghetti, making this revamped childhood favorite a hearty meal you can enjoy any day of the week!

     


    25 min prep time


    50 min cook time


    4servings


    2 meatballs, 1 cup spaghetti squash, and 1/2 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a soup pot with 1 inch water and place whole squash in water. Bring to a boil over high heat, cover, and cook 25 to 30 minutes, or until tender when pierced with a knife. Remove squash to a cutting board and allow to cool slightly. Cut squash in half lengthwise; remove and discard seeds with a spoon. Scrape inside of squash with a fork, shredding into noodle-like strands. Cover to keep warm.
    2. Meanwhile, in a large bowl, combine ground beef, bread crumbs, 2 tablespoons Parmesan cheese, 1/4 cup water, the parsley, egg, garlic powder, and pepper; gently mix until well combined. Form mixture into 8 equal-sized meatballs.
    3. Coat a large skillet with cooking spray. Cook meatballs over medium heat 8 to 10 minutes or until browned, turning them occasionally. Add spaghetti sauce and remaining 1/2 cup water. Cover and cook 10 to 15 minutes or until meatballs are no longer pink in center.
    4. Serve the spaghetti squash topped with sauce and meatballs. Sprinkle with remaining 1 tablespoon Parmesan cheese just before serving.
    Comfort Food
    Italian
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 meatballs, 1 cup spaghetti squash, and 1/2 cup sauce


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      29g

    • Potassium
      930mg
      20%

    Ingredients

    small spaghetti squash
    1

    very lean ground beef (95% lean)
    1 lbs

    plain bread crumbs
    1/4 cup

    grated, reduced-fat Parmesan cheese (divided)
    3 tbsp

    water (plus extra for cooking squash, divided)
    3/4 cup

    chopped fresh parsley
    2 tbsp

    eggs
    1

    garlic powder
    1 tsp

    black pepper
    1/2 tsp

    low-sodium spaghetti sauce
    2 cup

  • Slow-Cooked Meat Loaf

    Slow-Cooked Meat Loaf

    How to Make Slow-Cooked Meat Loaf

    Cooking this meat loaf in a slow cooker means you can come home to a ready-to-eat dinner after a long day at work! Ground turkey replaces beef to make this comfort classic more diabetes-friendly.

    This recipe can be found in The New Soul Food Cookbook for People with Diabetes. 


    15 min prep time


    6 hr cook time


    8servings


    4 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine eggs, milk, bread crumbs, onion, salt, sage, fennel, and mushrooms in a large bowl. Break up ground turkey over mixture and stir well to combine.
    2. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on low until a meat thermometer reads 165°F, 5–6 hours. (Or, if desired bake in 350°F oven [325°F for a convection oven] for 35–45 minutes until meat reaches an internal temperature of 165°F.)
    3. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
    Kid Friendly
    Comfort Food
    Slow Cooker
    Main Dish
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0.1g

    • Cholesterol
      135mg

      45%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      26g

    • Potassium
      390mg
      8%

    Ingredients

    eggs
    2

    1% milk
    3/4 cup

    dried seasoned bread crumbs
    2/3 cup

    dried minced onion
    2 tsp

    salt
    1/2 tsp

    dried sage
    1/2 tsp

    fennel seeds
    1/2 tsp

    white (button) mushrooms (finely diced)
    1/2 cup

    lean ground turkey
    2 lbs

    ketchup
    1/4 cup

    brown sugar
    2 tbsp

    mustard powder
    1 tsp

    Worcestershire sauce
    1/2 tsp

  • Citrus Macadamia Alaska Pollock Lettuce Wraps

    Citrus Macadamia Alaska Pollock Lettuce Wraps

    How to Make Citrus Macadamia Alaska Pollock Lettuce Wraps

    A rub of citrus zest and ginger give this wild Alaska pollock lettuce wrap its bright zing, which pairs wonderfully with the bed of tropical fruit salsa.


    10 min prep time


    6 min cook time


    4servings


    3 lettuce wraps

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-reactive or glass bowl, combine the pineapple, mango/peach/nectarine, jalapeno, red onion, and lime juice; set aside.
    2. Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper. Heat a large pan over medium-high heat. Sauté fillets in avocado oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout.
    3. Cut each fillet into 3 strips, and top each lettuce leaf with 1 fillet strip. Top lettuce wraps with 1/4 cup tropical salasa, 1 tsp macademia nuts, 1/2 tsp tahini, and garnish with radish.
    Seafood
    Dinner
    Foodie
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 lettuce wraps


    • Amount per serving



      Calories





      362

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        15g

    • Protein
      32g

    • Potassium
      875mg
      19%

    Ingredients

    fresh or canned pineapple tidbits (drained)
    1 1/2 cup

    mango, peach, and/or nectarine (cut into bite-sized pieces)
    1 1/2 cup

    jalapeño pepper (minced)
    1 tbsp

    red onion (minced)
    1 tbsp

    lime (juiced)
    1/2

    Alaska pollock fillets (6 oz each)
    4

    orange zest
    1 tbsp

    lime zest
    1 tbsp

    fresh ginger (grated)
    2 tbsp

    salt and pepper to taste
    1 pinch

    avocado oil
    2 tbsp

    butter lettuce
    12 leaves

    tahini
    2 tbsp

    macadamia nuts (chopped)
    1/4 cup

    radishes (julienned)
    2

  • Ingrid Hoffmann’s Veggie-Stuffed Poblanos

    Ingrid Hoffmann’s Veggie-Stuffed Poblanos

    How to Make Ingrid Hoffmann’s Veggie-Stuffed Poblanos

    Poblano peppers are mostly used in Mexican cuisine. They are packed with flavor and are great to stuff with just about everything but the kitchen sink. They do have a hint of spice, just enough of a kick to enhance the flavor.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


    10 min prep time


    20 min cook time


    4servings


    1 stuffed poblano

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the broiler. Line a broiler pan with foil. Lightly spray the foil with nonstick spray. Place the poblanos on the pan and broil, 4 inches from the heat, turning occasionally, until the poblanos are tender and slightly charred in spots, about 8 minutes.
    2. Place the poblanos in a zip-close plastic bag; squeeze out the air and seal the bag. Let stand 15 minutes. Leave the broiler on.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrots, scallions, garlic, and salt and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove from the heat. Stir in the basil until well mixed.
    4. Meanwhile, peal the poblanos. Make one slit to create a pocket and remove the seeds. Stuff each pepper with one-quarter of the mushroom mixture and top with 1 Tbsp of cheese.
    5. Broil the stuffed peppers, 4 inches from the heat, until the filling is hot and the cheese begins to melt, about 4 minutes.
    Veggie Rich
    Latin American
    Mexican/Southwestern
    Dinner
    Vegetarian
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 stuffed poblano


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      550mg
      12%

    Ingredients

    nonstick cooking spray
    1

    large poblano peppers
    4

    olive oil
    1 tbsp

    white (button) mushrooms (coarsely chopped)
    1 package

    carrots (shredded)
    1 cup

    green onion (scallion) (thinly sliced)
    4

    garlic (minced)
    4 clove

    salt
    1/8 tsp

    chopped fresh basil leaves, or 2 Tsps. dried basil leaves (chopped)
    2 tbsp

    queso fresco (crumbled)
    4 tbsp

  • Ingrid Hoffmann’s Quinoa and Beans Casamiento

    Ingrid Hoffmann’s Quinoa and Beans Casamiento

    How to Make Ingrid Hoffmann’s Quinoa and Beans Casamiento

    Casamiento is often served as part of a Salvadoran breakfast. It is basically a dish made with leftover rice and beans. By changing out the rice for quinoa, the whole meal changes with this amazing super food that is loaded with nutrition and fiber.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


    10 min prep time


    33 min cook time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil in a medium saucepan. Add the quinoa and boil until the liquid has almost evaporated. Reduce the heat to medium low and cook, loosely covered, until the quinoa is tender, about 20 minutes. Remove from the heat and fluff with a fork.
    2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the beans, broth, tomato sauce, salt, and pepper, and cook 5 minutes.
    3. Stir in the quinoa and heat through.
    Mexican/Southwestern
    Dinner
    Breakfast and Brunch
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    Nutrition facts

    8 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      360mg
      8%

    Ingredients

    water
    2 cup

    uncooked quinoa (rinsed)
    1 cup

    olive oil
    1 tbsp

    onion(s) (finely chopped)
    1

    green bell pepper (finely chopped)
    1

    garlic (minced)
    1 clove

    kidney beans (rinsed and drained)
    15.5 ounce can

    unsalted vegetable broth or unsalted chicken broth
    1/4 cup

    no-salt-added tomato sauce
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/2 tsp

  • Ingrid Hoffmann’s Healthy Refried Beans

    Ingrid Hoffmann’s Healthy Refried Beans

    How to Make Ingrid Hoffmann’s Healthy Refried Beans

    Many traditional Latin recipes have been deemed unhealthy because of their use of pork lard. But in this day and age, the amount of good-for-you fats available is endless. These refried beans leave out the lard, and get lots of flavor from fresh onion and garlic, chipotles, and cumin.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    12 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.
    2. Add the beans, broth, chipotle chilies, cumin, salt, and pepper. Cook until beans are heated through, about 5 minutes.
    3. Mash the bean mixture with a fork or potato masher until coarsely mashed.
    Fiber Focused
    Mexican/Southwestern
    Latin American
    Dinner
    Appetizers
    Sauces
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      340mg
      7%

    Ingredients

    oil
    1 tbsp

    onion(s) (chopped)
    1/2

    garlic (minced)
    2 clove

    pinto beans (rinsed and drained)
    1 can

    low-sodium chicken broth or low-sodium vegetable broth
    1/2 cup

    chipotle chili in adobo
    1/2 tsp

    ground cumin
    1/4 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

  • Pastelón (Plantain Shepherd’s Pie)

    Pastelón (Plantain Shepherd’s Pie)

    How to Make Pastelón (Plantain Shepherd’s Pie)

    If you love shepherds pie, you will love this Plantain Shepherds Pie, inspired by a Puerto Rican dish called pastelón. A traditional pastelón uses fried plantains; this recipe is made healthy by boiling the ripe plantains and them into a mash, creating a dish taht resembles a shepherd’s pie. The sweetness of the plantain combined with the savory beef is heavenly!

    Receta en Español: Pastelón

    To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks. 

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 

     


    20 min prep time


    1 hr 18 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Spray an 8×8-inch baking dish with nonstick spray.
    2. Bring the plantains and enough water to cover to a boil in a large saucepan. Reduce the heat to medium low and simmer, until the plantains are very tender, about 25 minutes. Drain, reserving 1 cup of the cooking liquid. Return the plantains to the pot and mash with a vegetable masher, adding the salt and the cooking liquid, 1/2 cup at a time, until the mixture is smooth.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
    4. Add the beef, and cook, breaking it apart with a wooden spoon, until browned, about 10 minutes. Add the mixed vegetables, tomato sauce, and adobo seasoning. Cook, stirring occasionally, until the flavors are blended, about 10 minutes.
    5. Spread half of the plantain mixture evenly onto the bottom of the baking dish. Spoon the beef mixture evenly over the plantain mixture. Place the remaining plantain mixture over the beef. Top with the cheese and sprinkle with paprika. Bake until the filling is hot and the cheese is melted and browned around the edges, about 25 minutes.
    Latin American
    Mexican/Southwestern
    Lunch
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0.3g

    • Cholesterol
      55mg

      18%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        17g

    • Protein
      20g

    • Potassium
      910mg
      19%

    Ingredients

    Nonstick olive oil spray
    1

    very ripe plantains (peeled and cut into chunks)
    4

    salt
    1/4 tsp

    olive oil
    1 tbsp

    diced red onion
    1 med

    green bell pepper (finely chopped)
    1

    garlic (minced)
    4 clove

    lean ground beef (7% or less fat)
    1 lbs

    frozen mixed vegetables
    1/2 cup

    tomato sauce
    1/2 cup

    Adobo seasoning
    2 tsp

    part-skim shredded mozzarella cheese
    1/2 cup

    paprika
    1/4 tsp

    fresh flat-leaf parsley (chopped)
    1 tbsp

  • Ingrid Hoffmann’s Carnitas Baked Chimichangas

    Ingrid Hoffmann’s Carnitas Baked Chimichangas

    How to Make Ingrid Hoffmann’s Carnitas Baked Chimichangas

    Chimichangas are, in essence, a deep-fried burrito that has been stuffed with different kinds of fillings. These diabetes-friendly chimichangas are stuffed with a healthier version of carnitas and baked instead of fried. Here, a lean pork loin has been roasted and mixed with refried beans and cheese, then stuffed inside a tortilla and baked. These “chimi” are like little gifts of flavor wrapped and ready to make you happy.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    35 min cook time


    8servings


    1 chimichanga

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a broiler pan with foil. Lightly spray with nonstick spray and preheat the broiler.
    2. In a small bowl, mix the cumin, chili powder, salt, ground pepper, and oil. Rub the spice mixture all over the pork. Place the pork in the pan and broil, 6 inches from the source of heat, turning occasionally, until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the pork, about 15 minutes. Transfer the pan to a wire rack and let the pork rest for 10 minutes.
    3. Preheat the oven to 400 degrees F.
    4. Chop the tenderloin and pour the juices from the baking sheet over it. In a medium bowl, mix the pork, refried beans, and cheddar cheese.
    5. Wrap the tortillas in a damp paper bowl and microwave for 30 seconds. Fill each tortilla with scant 1/2 cup of the pork mixture. Fold like a burrito.
    6. Preheat a baking sheet for 5 minutes in the oven. Remove with oven mittens and place the chimichangas, seam-side down, on the baking sheet. Spray with nonstick spray. Bake for 15 minutes, until golden brown.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 chimichanga


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        1g

    • Protein
      17g

    • Potassium
      350mg
      7%

    Ingredients

    Nonstick olive oil spray
    1

    ground cumin
    1/2 tsp

    Kosher Salt
    1/2 tsp

    chili powder
    1 tsp

    black pepper
    1/2 tsp

    olive oil
    1 tsp

    pork tenderloin
    1 lbs

    refried beans
    1 cup

    reduced-fat shredded cheddar cheese
    1/2 cup

    whole wheat flour tortillas (6-inch)
    8

  • Ingrid Hoffmann’s Chicken Tinga Poblana

    Ingrid Hoffmann’s Chicken Tinga Poblana

    How to Make Ingrid Hoffmann’s Chicken Tinga Poblana

    This classic Mexican stew from Puebla, Mexico, is intensely rich in flavor and spices. It hits the spot every time. Serve either inside a tortilla or over a bowl of brown rice or quinoa and enjoy! For a different take on this dish, substitute lean pork loin for the chicken.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    10 min prep time


    33 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken, bay leaves, and enough cold water to cover in a medium saucepan; bring to a simmer. Cover and simmer until the chicken is cooked through, about 15 minutes; drain. Discard the bay leaves. Transfer the chicken to a cutting board. Let cool, then shred with two forks. Set aside.
    2. Meanwhile, puree the tomatoes, 1/4 cup cilantro, chipotle chilies, adobo sauce, vinegar, garlic, thyme, marjoram, and salt in a food processor or blender.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the tomato mixture and the shredded chicken. Cook, over medium heat, stirring occasionally, until the flavors are blended and the chicken is heated through, about 10 minutes. Sprinkle with the remaining 2 tbsp cilantro.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Mexican/Southwestern
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      26g

    • Potassium
      460mg
      10%

    Ingredients

    boneless, skinless chicken breasts
    1 lbs

    bay leaves
    2 leaves

    no-salt-added petite diced tomatoes
    1 14.5 ounce can

    fresh cilantro (chopped and divided)
    1/4 cup plus 2 tbsp

    chipotle chili in adobo
    2

    adobo sauce from the chipotles
    2 tbsp

    Apple Cider Vinegar
    1 tbsp

    garlic (chopped)
    2 clove

    dried thyme
    1/2 tsp

    dried marjoram or dried oregano
    1/2 tsp

    salt
    1/8 tsp

    canola oil
    1 tbsp

    onion(s) (thinly sliced)
    1