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Tag: dinner

  • Mexican Meatball Soup (Albondigas)

    Mexican Meatball Soup (Albondigas)

    How to Make Mexican Meatball Soup (Albondigas)

    This is my go-to Mexican vegetable soup. I start with a simple beefy tomato broth. The meatballs add another layer of flavor, then I add more veggies and garnish. Delicious!

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    20 min prep time


    1 hr cook time


    8servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine meat, rice, and egg. Mix in oregano, salt, and pepper.
      Roll into 1-inch balls. Cover and set aside.
    2. In a large pot, heat oil over medium-low heat. Add onion and bell pepper, and
      cook, stirring, until softened, 3–5 minutes. Add garlic and cook, stirring, for 2
      minutes.
    3. Increase heat to medium-high, add broth and tomato paste, and bring to a
      boil.
    4. Reduce heat to a simmer, add zucchini, and cook until zucchini is soft, 10–12
      minutes.
    5. Gently add meatballs to simmering broth. Cover, reduce heat to low, and
      simmer until meatballs are no longer pink inside and rice is tender, about 30
      minutes.
    6. Ladle soup and meatballs into individual bowls. Garnish with cilantro
    Low Carb
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0.1g

    • Cholesterol
      130mg

      43%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      20g

    • Potassium
      540mg
      11%

    Ingredients

    ground sirloin or lean ground beef
    1 lbs

    long-grain white rice
    2 tbsp

    large egg
    1

    fresh oregano
    1/4 cup

    salt
    1 3/4 tsp

    black pepper
    1 tsp

    olive oil
    1 tsp

    onion(s) (diced)
    1 cup

    red bell pepper (cored, seeded, and diced)
    1 cup

    garlic (minced)
    4 clove

    low-sodium beef broth
    8 cup

    tomato paste
    2 tbsp

    zucchini (chopped)
    1/2 cup

    fresh cilantro (minced)
    2 tbsp

  • Chopped Mexican Salad with Lime

    Chopped Mexican Salad with Lime

    How to Make Chopped Mexican Salad with Lime

    This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life. Serve this salad as a lovely side dish or as an entree.


    15 min prep time


    8servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
    2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Mexican/Southwestern
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        7g

    • Protein
      7g

    • Potassium
      510mg
      11%

    Ingredients

    lime juice
    1/2 cup

    olive oil
    1/4 cup

    crushed red pepper flakes
    1 tsp

    garlic (minced)
    3 clove

    honey
    1 1/2 tbsp

    romaine lettuce (chopped)
    6 cup

    black beans (rinsed and drained)
    15 oz

    jicama (peeled and chopped)
    1 cup

    corn (drained and rinsed)
    1 (15-oz) can

    red bell pepper (cored, seeded, and diced)
    1

    ripe avocados (peeled and diced)
    2

    reduced fat monterey jack cheese
    1/2 cup

  • Green Chile Corn Chowder

    Green Chile Corn Chowder

    How to Make Green Chile Corn Chowder

    This creamy chowder is packed full of corn, zucchini, and squash, accented with a hint of chile. Reduced fat cheeses and cream create a healthier chowder.

    If you have trouble finding condensed cheese soup, substitute 8 oz processed cheese spread (such as velveeta) and an additional 1 cup fat-free half-and-half.

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    20 min prep time


    28 min cook time


    8servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat oil and add garlic, corn, zucchini, and chiles. Saute over medium heat, stirring often, until zucchini starts to soften, 10-12 minutes. Set aside.
    2. In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.
    3. Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.
    4. To serve, ladle into individual bowls and garnish with cheese.
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
    Soup
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g

    • Protein
      9g

    • Potassium
      970mg
      21%

    Ingredients

    olive oil
    2 tbsp

    garlic (minced)
    3 clove

    frozen corn
    4 cup

    large zucchini (chopped into 1/4-inch pieces)
    2

    canned green chiles
    1 cup

    reduced-sodium condensed cheese soup
    2 (10.75 oz) cans

    water
    1 1/2 cup

    fat free half-and-half
    2 1/2 cup

    reduced fat cheddar cheese (shredded)
    1 cup

  • Summer Main Dish Salad

    Summer Main Dish Salad

    How to Make Summer Main Dish Salad

    Let this hearty salad, featuring grilled sirloin steak, loads of vegetables, and a garlicky vinaigrette, take center stage at your table this summer!

    Find this recipe and more in our cookbook, Complete Month of Meals, where you can mix and match recipes to make meal planning easy! To order directly from the American Diabetes Association, click here.


    10 min prep time


    10 min cook time


    4servings


    3 oz meat; 1 1/2 tbsp dressing; 1 1/3 cup vegetables; and 1 cup greens

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook corn according to package directions.
    2. In a small saucepan, heat oil; add garlic and saute until brown.
    3. Remove from heat and cool; strain and reserve oil; discard garlic.
    4. In a large bowl, combine reserved oil, vinegar, mustard, pepper, and sugar. Add 1/2 teaspoon salt, if desired.
    5. Combine oil mixture with corn, sirloin, potatoes, green onions, carrots, and both kinds of peppers. Mix well, cover, and chill.
    6. Serve in a bowl lined with salad greens.
    Veggie Rich
    Fiber Focused
    Grilling
    Salads
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz meat; 1 1/2 tbsp dressing; 1 1/3 cup vegetables; and 1 cup greens


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0.2g

    • Cholesterol
      50mg

      17%

    • Sodium
      175mg

      8%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        7g

    • Protein
      30g

    • Potassium
      960mg
      20%

    Ingredients

    frozen corn kernels
    1 cup

    canola oil
    4 tsp

    garlic (sliced)
    3 clove

    red wine vinegar
    1/4 cup

    Dijon Mustard
    1 tbsp

    black pepper (to taste)
    1/4 tsp

    sugar
    1/4 tsp

    grilled sirloin
    12 oz

    cooked potatoes (cut into cubes)
    1 cup

    green onions (sliced)
    1 cup

    carrots (thinly sliced)
    1/2 cup

    red bell pepper (diced)
    1 cup

    green bell pepper (diced)
    1 cup

    salad greens
    4 cup

  • Mediterranean Unstuffed Peppers

    Mediterranean Unstuffed Peppers

    How to Make Mediterranean Unstuffed Peppers

    This quick meal for one is perfect for a weeknight dinner. Use leftover cooked rice if you have it, or make a larger batch and freeze the rest for another night.

    For more single-serving recipes, check out our cookbook, Designed for One!, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.


    10 min prep time


    12 min cook time


    1serving


    1 pepper with 1 1/4 cup beef mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a medium nonstick skillet over medium-high heat. Cook the beef and onion for 3 minutes, stirring frequently. Add the pumpkin seeds; cook 2 minutes. Stir in the water, rice, tomato sauce, raisins, and cinnamon. Reduce heat to low, cover, and cook 4 minutes to blend flavors and thicken slightly.
    2. Meanwhile, place the pepper halves on a microwave-safe plate, cover, and microwave on high setting for 2-3 minutes or until peppers are tender.
    3. Turn the peppers over. Stir the salt into the beef mixture and spoon into the pepper halves. Top with yogurt.
    Fiber Focused
    Mediterranean
    Quick & Easy
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    1 Serving



    • Serving Size

      1 pepper with 1 1/4 cup beef mixture


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      45g

      16%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        23g

    • Protein
      27g

    • Potassium
      664mg
      14%

    Ingredients

    93% lean ground beef
    3 oz

    onion(s) (chopped)
    1/4 cup

    roasted, salted, hulled pumpkin seeds
    1 1/2 tbsp

    water
    1/2 cup

    cooked brown rice
    1/3 cup

    no salt added tomato sauce
    3 tbsp

    raisins
    2 tbsp

    ground cinnamon
    1/2 tsp

    medium green or red bell pepper (halved lengthwise and seeded)
    1

    salt
    1/8 tsp

    low fat plain Greek yogurt
    2 tbsp

  • Citrus-Tarragon Chicken Kabobs

    Citrus-Tarragon Chicken Kabobs

    How to Make Citrus-Tarragon Chicken Kabobs

    Meat is typically the first thing that comes to mind when we think about grilling, but grilled vegetables can taste just as good! When we asked football players Blake and Reid Fergeuson for a recipe that reminded them of mom, they sent us this perfect summer dish. ADA dietitian Shamera Robinson was impressed. “Reid and Blake Ferguson’s kabob recipe already had a great mix of protein and veggies, so we didn’t have to make many tweaks. We simply added more of the colorful veggies to each kabob to give a wide variety of nutrients.”

    “I love to grill! I like making chicken, steak, brisket—you name it! Anything that can go on a grill I will cook it,” says Reid Ferguson.


    2 hr prep time


    15 min cook time


    12servings


    1 kabob

    Print Recipe >

    Step-By-Step Instructions:

    1. If using bamboo skewers, soak them in water for 1 hour to keep from burning.
    2. Whisk together orange, lemon, lime zest and juice, minced garlic, tarragon, soy sauce, oil, salt, and pepper.
    3. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
    4. Cut bell pepper and onion into bite-sized pieces.
    5. Whisk together oil and balsamic vinegar.
    6. Assemble kabobs: divide chicken evenly between 12 kabobs. On each skewer, add 1-2 pieces bell pepper, 1-2 pieces onion, 1 cherry tomato, 1 mushroom, 1 slice zucchini, 1 baby potato, one round of corn and some pieces of chicken.
    7. Baste kabobs with balsamic vinaigrette.
    8. Grill kabobs directly over heat for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the chicken is cooked through.
    Veggie Rich
    Comfort Food
    Grilling
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    12 Servings



    • Serving Size

      1 kabob


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      100mg

      33%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      27g

    • Potassium
      720mg
      15%

    Ingredients

    orange (zested and juiced)
    1

    lemon (zested and juiced)
    1

    lime (zested and juiced)
    1

    garlic (minced)
    4 clove

    fresh tarragon (minced)
    1 tbsp

    soy sauce
    1/4 cup

    vegetable oil
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    chicken breasts (boneless, skinless, cut into 1-inch cubes)
    1 lbs

    green bell pepper
    1

    red bell pepper
    1

    white onion
    1

    cherry tomatoes
    12

    small button mushrooms
    12

    zucchini or yellow summer squash (cut into 12 slices)
    1

    baby golden potatoes
    12

    ears corn (cut into 12 rounds)
    1

    olive oil
    1/4 cup

    balsamic vinegar
    2 tbsp

  • Chicken Soup

    Chicken Soup

    How to Make Chicken Soup

    Most families have a favorite soup they enjoy eating together and Brendon Ayanbadejo’s family is no different. Brendon, a former NFL linebacker, shared his mom’s chicken soup recipe as a way to honor her on Mother’s Day. One of the many things that make this recipe special is the homemade chicken broth. ADA registered dietitian, Shamera Robinson, agrees this is a smart approach. “Making your own broth helps to control how much salt you eat,” she says. “But don’t worry! If you’re in a hurry, then you can skip a few steps by using a low-sodium chicken broth from the store.”

    Ayanbedejo says certain ingredients make the soup sing: the whole chicken (with skin and bones); cilantro; and lime (added right before serving). “The way that all the flavors blend together—it tastes so good. Sometimes, I’ll make tortillas to have on the side with the soup,” he adds.


    20 min prep time


    2 hr cook time


    8servings


    1 cup of soup

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the broth first: In a large stock pot, add 8 cups of water, whole chicken, 2 of the celery sticks, ½ of the onion, 2 of the garlic cloves, 1 teaspoon salt, pepper to taste.
    2. Cover and bring to a boil. Reduce heat and let simmer for 1 hour.
    3. While the broth is simmering, dice the remaining celery sticks, the other half of the onion, the carrots, and the squash. Finely mince the remaining garlic cloves and jalapeño. Chop the ears of corn into 3-inch pieces.
    4. When the broth is done simmering, remove the chicken and set aside to cool. Strain broth and reserve the liquid in a bowl or other container (discard strained ingredients). Skim the fat off the top of the broth.
    5. Once the chicken is cool enough to handle, remove skin and discard. Remove meat from the bones and roughly chop.
    6. In the same pot, add all of the chopped vegetables, the chopped chicken, salt and pepper to taste, and bay leaves.
    7. Add the broth. The broth should cover everything in the pot by 2 inches. If not, add water and more salt.
    8. Cover and cook for 1 hour on low heat.
    9. Remove bay leaves before serving.
    10. Serve and top with cilantro
    Comfort Food
    One Pot
    Main Dish
    Lunch
    Dinner
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup of soup


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      36g

    • Potassium
      570mg
      12%

    Ingredients

    whole chicken (fresh or thawed)
    1

    celery
    4 stalks

    onion(s)
    1 whole

    garlic
    4 clove

    carrot(s)
    2

    zucchini or yellow summer squash
    4

    jalapeño pepper
    1

    ears corn
    2

    water
    8 cup

    bay leaves
    2

    lime (juiced)
    2

    cilantro (chopped)
    1 bunch

  • Zucchini Lasagna Skillet

    Zucchini Lasagna Skillet

    How to Make Zucchini Lasagna Skillet

    This is a great low-carb version of traditional lasagna. You can also serve this dish over whole grain pasta.


    10 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil in a large sauce pan over high heat. Add the zucchini and boil for two minutes. Drain well and set the cooked zucchini aside in a colander to continue draining.
    2. In a large sauté pan, add the olive oil over medium heat. Add the turkey, Italian seasoning and garlic and sauté, breaking up the turkey to crumble it. Sauté for 5-6 minutes or until the turkey is just cooked through.
    3. Add the marinara sauce and bring to a simmer. Simmer for two minutes, then stir in the drained zucchini. Continue to simmer for 2 more minutes.
    4. Stir in both cheeses and stir until melted.
    Low Carb
    Italian
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      590mg
      13%

    Ingredients

    water
    4 cup

    medium zucchinis (shaved into strips with a peeler, omitting center seeds)
    2

    olive oil
    1 tsp

    lean ground turkey
    8 oz

    Italian seasoning
    1 tbsp

    garlic (minced or grated)
    3 clove

    reduced-sodium marinara sauce
    1 1/2 cup

    skim ricotta cheese
    1/2 cup

    Parmesan cheese (freshly shredded)
    3 tbsp

  • Zucchini Noodles with Turkey Meatballs

    Zucchini Noodles with Turkey Meatballs

    How to Make Zucchini Noodles with Turkey Meatballs

    Try this low carb, heart-healthy version of spaghetti and meatballs! Replacing spaghetti noodles with spiralized zucchini more less carbs, more fiber, and more servings of vegetables.


    20 min prep time


    4servings


    1 cup zucchini noodles + 3 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
    2. Mix the turkey, garlic, oregano, parsley, dried onion, parmesan cheese, egg, and oatmeal in a bowl and mix well.
    3. Scoop the meat mixture into 12 meatballs and lay them on the baking sheet.
    4. Bake the meatballs for 25-30 minutes or until cooked through and they reach an internal temperature of 165 degrees F.
    5. While the meatballs are cooking, use a julienne peeler, a spiralizer, or mandolin set on the julienne setting and cut the zucchini into “noodles”. Place the noodles in a large microwave dish with a lid and microwave for 2 minutes.
    6. Heat the marinara sauce in a large sauce pan. Add the cooked meatballs to the hot sauce and pour over zucchini noodles.
    Fiber Focused
    Italian
    Dinner
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup zucchini noodles + 3 meatballs


    • Amount per serving



      Calories





      400

    • % Daily value*

    • Total Fat
      20g

      26%

      • Saturated Fat
        4.4g

        22%
      • Trans Fats
        0.2g

    • Cholesterol
      155mg

      52%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g

    • Protein
      35g

    • Potassium
      1320mg
      28%

    Ingredients

    nonstick cooking spray
    1

    lean ground turkey
    1 1/4 lbs

    garlic (minced)
    2 clove

    dried oregano
    1 tbsp

    fresh Italian parsley (finely chopped)
    1/4 cup

    dried minced onion
    1 tsp

    eggs (slightly beaten )
    1

    almond flour
    3 tbsp

    lower-sodium marinara sauce
    2 cup

    medium zucchini
    4

  • Yaya’s Vegetable Paella

    Yaya’s Vegetable Paella

    How to Make Yaya’s Vegetable Paella

    Most paellas are made with seafood or chicken, but this vegetarian version is still tasty and authentic. You can also add additional non-starchy vegetables to the mix if you want!


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in medium frying pan over medium heat. Sauté pepper and green beans for 2 minutes.
    2. Add remaining ingredients except lima beans and artichoke hearts and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
    3. Add lima beans and artichokes, stir, cover, and cook 5 more minutes.
    Latin American
    Dinner
    Vegetarian
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        4g

        14%

    • Protein
      5g

    Ingredients

    olive oil
    1 tbsp

    medium green bell pepper (cut in 4 pieces)
    1

    fresh green beans (cut in 1/2-inch pieces (or use frozen))
    1/2 cup

    medium tomato (peeled and diced)
    1

    short-grain rice
    1 cup

    garlic (crushed)
    6 clove

    fresh parsley (chopped)
    1/2 tsp

    annatto (ground)
    1/4 tsp

    salt
    1/2 tsp

    water
    2 cup

    canned lima beans (rinsed and drained)
    1/2 cup

    artichoke hearts (drained and chopped)
    1/2 cup