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Tag: dinner

  • White Bean and Vegetable Soup With Farro

    White Bean and Vegetable Soup With Farro

    How to Make White Bean and Vegetable Soup With Farro


    25 min prep time


    45 min (not including the farro) cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, Italian seasoning, smoked paprika, and cayenne pepper and sauté for 2 minutes.
    2. Add the carrots and yellow squash and sauté for 3 minutes. Pour in the broth and tomatoes and bring to boiling. Lower the heat and simmer for 30 minutes.
    3. Add the beans and simmer for 5 minutes. Drizzle in the lemon juice. Season with the salt and pepper.
    4. To serve, place a scant 1/4 cup of cooked farro in the bottom of each soup bowl. Ladle the soup over the farro. If desired, sprinkle with fresh parsley.
    Fiber Focused
    Veggie Rich
    Comfort Food
    Mediterranean
    Lunch
    Soup
    Dinner
    Main Dish
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      7g

    • Potassium
      515mg
      11%

    Ingredients

    cooked farro (Dry Packaged Foods)
    2 cup

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    lemon juice
    2 tbsp

    chickpeas (garbanzo beans) (drained)
    15 oz

    canned diced tomatoes
    15 oz

    low sodium chicken broth
    4 cup

    yellow squash (unpeeled and diced)
    2

    carrot(s) (peeled and sliced)
    2

    cayenne pepper
    1 pinch

    smoked paprika
    1/2 tsp

    Italian seasoning
    1 tsp

    garlic (minced)
    2 clove

    onion(s) (diced)
    1

    olive oil
    1 tbsp

  • Two-Bean Stew

    Two-Bean Stew

    How to Make Two-Bean Stew

    The Two-Bean Stew is a delightful blend of chickpeas and cannellini beans, enriched with a medley of vegetables such as onions, celery, carrots, and leeks. This stew is seasoned with garlic, white wine, and diced tomatoes, which infuse it with a rich, aromatic flavor, while fresh oregano adds a touch of herbal freshness. A hint of lemon juice and zest brings a refreshing citrus twist, perfectly balancing the savory notes. 

    This stew is not only a feast for the taste buds but also a nutritious choice, packed with fiber and protein. It’s a versatile dish that fits well within Mediterranean and Italian culinary traditions, making it a fantastic option for a wholesome lunch or dinner. 


    20 min prep time


    45 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the oil over medium heat. Add the onion and celery and sauté for 4 minutes. Add the carrot and leek and sauté for 6 to 7 minutes, until the vegetables are soft. Add the garlic and sauté for 1 minute.

    2. Add the wine and cook for 3 to 4 minutes, until the wine evaporates. Add the tomatoes and lemon zest and cook for 1 minute. Pour in the broth and bring it to boiling. Lower the heat, cover, and simmer for 20 minutes, until the mixture has thickened.

    3. Add the beans and simmer, uncovered, for 5 minutes. Stir in the lemon juice, oregano, salt, and pepper and simmer for 1 minute.

    Veggie Rich
    Fiber Focused
    Mediterranean
    Kid Friendly
    Italian
    Comfort Food
    Soup
    Vegetarian
    One Pot
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      7g

    • Potassium
      560mg
      12%

    Ingredients

    salt
    1/2 tsp

    fresh oregano
    1/3 cup

    cannellini beans (drained and rinsed)
    15 oz

    chickpeas (garbanzo beans) (drained and rinsed)
    15 oz

    chicken or vegetable broth
    1 1/2 cup

    lemon (juiced and zested)
    1

    diced tomatoes
    28 oz

    white wine
    1/2 cup

    garlic (minced)
    3 clove

    leeks (white part only, cleaned and chopped)
    1 stalks

    carrots (peeled and diced)
    1 med

    celery (chopped)
    2 stalks

    onion(s) (chopped)
    1 med

    olive oil
    1 tbsp

  • Turkey and 3-Bean Chili

    Turkey and 3-Bean Chili

    How to Make Turkey and 3-Bean Chili

    This recipe featured in:

     


    20 min cook time


    8servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan or Dutch oven, heat the oil over medium-high heat. Break up the sausage and sauté with the onion until the sausage is browned and the onion is tender; drain fat. Add the remaining ingredients to the pan and bring to boiling.
    2. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Serve immediately.
    Fiber Focused
    Mexican/Southwestern
    Comfort Food
    Dinner
    Easy Pantry Recipes
    Holidays & Entertaining
    Lunch
    One Pot
    Quick & Easy
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        5g

    • Protein
      20g

    • Potassium
      270mg
      6%

    Ingredients

    hot sauce
    1 dash

    red bell pepper (cut into 3/4-inch pieces)
    1

    green bell pepper (cut into 3/4-inch pieces)
    1

    picante sauce
    3/4 cup

    frozen corn
    1 cup

    beef broth
    1 cup

    pinto beans (undrained)
    30 oz

    kidney beans (undrained)
    15 oz

    black beans (drained and rinsed)
    15 oz

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

    Italian turkey sausage (casing removed)
    1 lbs

    canola oil
    1 tbsp

  • Tarragon-Mustard Cod

    Tarragon-Mustard Cod

    How to Make Tarragon-Mustard Cod

    This recipe featured in:

     


    10 min prep time


    10 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 F.
    2. In a small bowl, mix together the mustard, tarragon, butter, 1 Tbsp of the olive oil, water, lemon juice, and garlic; set aside.
    3. Sprinkle the cod with the salt and pepper. In a shallow ovenproof skillet, heat the remaining ½ Tbsp of olive oil over medium-high heat. Add the cod and sear on one side for 4 minutes. Turn the cod over and sear for 2 minutes on the other side.
    4. Pour the mustard sauce over the cod and place the skillet in the oven; roast for 2 to 3 minutes. Serve the cod with the lemon wedges.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      365mg

      16%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      21g

    • Potassium
      240mg
      5%

    Ingredients

    lemon (cut into wedges)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    cod filets (cut into 4 portions)
    1 lbs

    garlic (minced)
    1 clove

    lemon juice
    1 tbsp

    water
    1 tbsp

    olive oil (divided)
    1 1/2 tbsp

    butter (softened)
    1/2 tbsp

    fresh tarragon (finely chopped)
    1 tbsp

    coarse Dijon mustard
    2 tbsp

  • Succulent Salmon With Caramelized Onions

    Succulent Salmon With Caramelized Onions

    How to Make Succulent Salmon With Caramelized Onions

    Aviva Goldfarb says: My friend and neighbor Christine Dallaire shared this awesome recipe. You can serve it for an elegant dinner party or a special family dinner. Serve with cooked farro and Green Beans With Lemon and Garlic. Flavor Boosters: Double the dill and add 1/4 tsp salt-free lemon-pepper seasoning to the spice blend. Serve the salmon with fresh lemon wedges.


    15 min prep time


    20 min cook time


    4servings


    3 oz salmon, 2 Tbsp onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350° F. Heat the olive oil in a large, heavy ovenproof skillet over medium heat, and add the onions. Cook for 8 to 10 minutes, stirring occasionally, until they are golden.
    2. Meanwhile, in a small bowl, combine the ginger, dill, salt, and pepper; set aside. Top the onions with the lemon slices and then the salmon, and top the salmon evenly with the spices. Transfer the skillet to the oven and cook the salmon for about 20 minutes, until it is cooked through. Remove from the oven and serve immediately. Green Beans With Lemon and Garlic make a great side dish for the salmon.
    3. Slow Cooker Directions: Cut the salmon fillet into pieces that will fit into the slow cooker. Combine the onions in the bottom of the slow cooker. Place each piece of salmon onto a separate piece of aluminum foil large enough to fold into a packet. Sprinkle the spices evenly over the salmon pieces and top with lemon slices. Fold the foil into a packet, and place the packets into the slow cooker on top of the onions, stacking as needed. Cook on low for 6 to 8 hours or on high for 3 to 4 hours (for thinner fillets check for doneness sooner). Remove the salmon from the packets, then top with the onions before serving.
    Low Carb
    Seafood
    Dinner
    Holidays & Entertaining
    Lunch
    Main Dish
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz salmon, 2 Tbsp onions


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      65mg

      22%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      24g

    • Potassium
      520mg
      11%

    Ingredients

    salmon
    1 lbs

    lemon (halved top to bottom and thinly sliced)
    1/2

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    dried dill
    1/4 tsp

    ground ginger
    1/4 tsp

    sweet onion (halved top to bottom and thinly sliced)
    1/2

    olive oil
    1 tbsp

  • Strip Steak With Smothered Onions

    Strip Steak With Smothered Onions

    How to Make Strip Steak With Smothered Onions

    The Strip Steak With Smothered Onions recipe is a quick and easy main dish suitable for dinner, holidays, and entertaining. It features lean strip steak seasoned with salt and pepper, seared in olive oil, and then cooked to the desired doneness. The steak is served with sweet onions that are sautéed with olive oil, water, thyme, and brown sugar until very soft. 

    Watch the How to Make Strip Steak Cooking Class

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    Brought to you by Alignment Health Plan and powered by Homemade. 


    5 min prep time


    25 min cook time


    6servings


    2 oz steak, about 1/3 cup onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the steak with the salt and pepper.

    2. Heat 1/2 Tbsp of the oil in a large cast-iron skillet over high heat. Add the steak and sear for about 3 minutes. 

    3. Turn the steak over, reduce the heat to medium, and cook for 4 to 6 minutes, or longer as desired for doneness. Remove the steak from the pan and keep it warm.

    4. Add the remaining oil to the pan. Add the onions and sauté over medium heat for 5 minutes. 

    5. Add the water, thyme, and brown sugar, cover the pan, and simmer over medium-low heat for 10 minutes, until the onions are very soft.

    6. Slice the steak. Serve the slices covered with the onions.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Dinner
    Lunch
    Quick & Easy
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      2 oz steak, about 1/3 cup onions


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      355mg
      8%

    Ingredients

    brown sugar
    1/2 tsp

    dried thyme
    1/2 tsp

    water
    1/4 cup

    sweet onion (peeled and halved, thinly sliced)
    2 med

    olive oil (divided)
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    lean strip steak
    1 lbs

  • Spice-Rubbed Roasted Chicken Thighs With Lemons

    Spice-Rubbed Roasted Chicken Thighs With Lemons

    How to Make Spice-Rubbed Roasted Chicken Thighs With Lemons

    This recipe featured in:

     


    15 min prep time


    40 min cook time


    8servings


    4 oz chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400° F. Add the fennel seeds, coriander seeds, and peppercorns to a small skillet and toast over medium-high heat for 1 to 2 minutes, until fragrant. Allow the spices to cool, then grind them to a fine powder in a spice or coffee grinder. Add the spice mixture to a small bowl. Mix in the chili powder, cinnamon, and salt; set aside.
    2. Rub the chicken thighs with the spice mixture. Add the thighs to a large baking dish. Drizzle the olive oil over the chicken. Roast the chicken for 30 minutes. Add the lemons and roast for 10 minutes, until the chicken is cooked through and the lemons are lightly browned. With tongs, squeeze the   lemons over the chicken and serve. 
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Holidays & Entertaining
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz chicken


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      290mg
      6%

    Ingredients

    lemon (quartered)
    2

    olive oil
    2 tbsp

    chicken thighs
    2 lbs

    salt
    1/2 tsp

    ground cinnamon
    1 tsp

    chili powder
    1 tsp

    black peppercorns
    1 tsp

    coriander seeds
    1 tbsp

    fennel seeds
    1/4 cup

  • Spiced Turkey Breast With Apple Chutney

    Spiced Turkey Breast With Apple Chutney

    How to Make Spiced Turkey Breast With Apple Chutney


    20 min prep time


    1 hr 15 min cook time


    16servings


    3 oz. turkey, 2 Tbsp. chutney

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Pat the turkey breast dry and place on a rack set in a shallow roasting pan. Loosen the skin by inserting your fingers, gently pushing between the skin and the meat. 
    2. In a small bowl, combine the orange juice, 2 tsp of the ginger, 1 tsp of the cinnamon, 1 tsp of the cloves, allspice, salt, and black pepper. Rub this mixture on the breast meat, under the skin. Insert a meat thermometer into the meaty part of the breast, making sure it doesn’t touch the breastbone. Roast the breast uncovered for about 1 hour, 15 minutes, or until the meat thermometer registers 170 degrees. Check the turkey every 15 minutes or so as it roasts to avoid any overbrowning. Cover with foil if the breast meat starts to get too brown. After 30 minutes of roasting, you may also lower the oven to 350 degrees if the turkey is cooking too quickly. 
    3. Meanwhile, prepare the chutney. In a saucepan, combine the red onion, brown sugar, rice vinegar, raisins, remaining 1/2 tsp ginger, remaining 1/4 tsp cinnamon, remaining 1/4 tsp cloves, and crushed red pepper, and bring to boiling. Cover, reduce the heat, and simmer for 5 minutes. Remove the pan from the heat and cool for 10 minutes. Fold in the apples.
    4. Remove the turkey breast to a platter and let it stand, loosely covered with foil, for about 10 minutes before serving. 
    5. To serve, slice the turkey, discard the skin, and serve with the chutney. Store the remaining 1 cup chutney, covered, in the refrigerator for up to three days.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Dinner
    Foodie
    Holidays & Entertaining
    Main Dish
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    Nutrition facts

    16 Servings



    • Serving Size

      3 oz. turkey, 2 Tbsp. chutney


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        4g

    • Protein
      27g

    • Potassium
      305mg
      6%

    Ingredients

    turkey breast
    1

    orange juice
    3 tbsp

    fresh ginger (peeled and grated, divided use)
    2 1/2 tsp

    ground cinnamon (divided use)
    1 1/4 tsp

    ground cloves (divided use)
    1 1/4 tsp

    ground allspice
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    red onion (minced)
    1

    brown sugar
    1/3 cup

    rice vinegar
    1/4 cup

    raisins
    2 tbsp

    crushed red pepper flakes
    1/4 tsp

    diced apples
    3 cup

  • Spiced Shrimp With Grilled Lemon

    Spiced Shrimp With Grilled Lemon

    How to Make Spiced Shrimp With Grilled Lemon

    This recipe featured in:

     


    5 min prep time


    6 min cook time


    5servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high. If you think your shrimp will fall through the grilling rack, prepare a fish basket to grill the shrimp. Coat the inside of the basket with cooking spray.
    2. Drizzle the shrimp with the olive oil. Combine the cumin, chili powder, coriander, salt, and black pepper and rub onto the shrimp.
    3. Add the shrimp directly to the grill rack or place in a single layer in the fish basket. Grill the shrimp for about 2 to 3 minutes per side or until cooked through. Meanwhile, add the lemon halves, cut side down, to the grill, and grill for 3 to 4 minutes, just until the lemon is slightly charred.
    4. Add the grilled shrimp to a platter. Garnish with the grilled lemon halves and minced parsley.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Grilling
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      150mg

      50%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      280mg
      6%

    Ingredients

    fresh parsley
    2 tbsp

    lemon (halved)
    3

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    ground coriander
    1/4 tsp

    chili powder
    2 tsp

    ground cumin
    2 tsp

    olive oil
    1 1/2 tbsp

    shrimp (peeled and deveined, tails on)
    1 lbs

  • Speedy Shakshuka

    Speedy Shakshuka

    How to Make Speedy Shakshuka


    15 min prep time


    30 min cook time


    4servings


    1 egg, 1/2 cup sauce, 1 slice toast

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat the oil over medium heat. Add the onion and red pepper and sauté for 6 to 7 minutes, until soft. Add the garlic and sauté for 1 minute.

    2. Add the marinara sauce, cayenne, and black pepper. Turn the heat to low and simmer for 10 minutes.

    3. Using the back of a spoon, make 4 indentations, spaced out from each other, in the sauce. Gently crack an egg into each indentation. Cover the pan and let the eggs cook until set but still soft, about 10 to 12 minutes. Sprinkle the basil leaves over the mixture in the skillet, cover, and cook for 1 minute. The eggs should be set, not runny.

    4. Spoon 1 egg and 1/2 cup of sauce over each slice of the toasted bread to serve.

    Mediterranean
    Vegetarian
    Main Dish
    Foodie
    Breakfast and Brunch
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 egg, 1/2 cup sauce, 1 slice toast


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      12g

    • Potassium
      630mg
      13%

    Ingredients

    whole wheat bread (toasted)
    4 slice

    fresh basil
    1/2 cup

    eggs
    4 whole

    black pepper
    1/8 tsp

    cayenne pepper
    1/4 tsp

    marinara sauce
    2 cup

    garlic (minced)
    2 clove

    red bell pepper (chopped)
    1 whole

    onion(s) (chopped)
    1 whole

    olive oil
    1 tbsp