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Tag: dinner

  • Roasted Pepper Pizza

    Roasted Pepper Pizza

    How to Make Roasted Pepper Pizza

    Use fresh summer bell peppers to top this quick and easy homemade pizza, a much better choice than ordering out. If you have leftovers, wrap them in foil and have it cold for a grab-and-go meal the next day.


    8servings


    1 slice (1/8th of pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 degrees F. Coat a 12-inch pizza pan with nonstick cooking spray. Using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan.
    2. In a small bowl, combine the oil, garlic powder, onion powder, and black pepper. Add the bell peppers and toss to coat, then place in a 9’x13’ baking dish. Bake for 20 to 25 minutes, or until the peppers are fork-tender.
    3. Spread the sauce over the dough and sprinkle with the mozzarella cheese.
    4. Place the roasted peppers over the cheese and bake for 13 to 15 minutes, or until the crust is crisp and brown. Cut and serve.
    Italian
    Quick & Easy
    Main Dish
    Lunch
    Dinner
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice (1/8th of pizza)


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      8mg

      3%

    • Sodium
      532mg

      23%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      10g

    Ingredients

    onion powder
    1/4 tsp

    olive oil
    2 tbsp

    frozen bread dough (thawed)
    1 lbs

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    medium bell peppers (sliced into 1-inch strips, (red, green, and yellow or any combination))
    3

    light spaghetti sauce
    2/3 cup

    mozzarella cheese (4-ounces, shredded, reduced-fat)
    1 cup

  • Roasted Indian Cauliflower Tossed With Chickpeas And Cashews

    Roasted Indian Cauliflower Tossed With Chickpeas And Cashews

    How to Make Roasted Indian Cauliflower Tossed With Chickpeas And Cashews

    Author Aviva Goldfarb says, “Six O’Clock Scramble CFO (and my good friend) Robin Thieme stopped by on a Saturday to drop off a book and was surprised to find that I was cooking a hot lunch for my husband, Andrew, and me. I confessed that I was just trying to use up some produce before it went bad. Robin joined us for lunch and we all agreed this dish is a winner. Serve with Tropical Island Smoothies.”


    5 min prep time


    25 min cook time


    4servings


    2 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Chop the cauliflower, combine the spices, or fully prepare and refrigerate the dish.
    2. Preheat the oven to 400°F. In a large serving bowl, toss the cauliflower with 2 tablespoons of the oil. In a small bowl, combine the spices (curry powder through salt). Toss the cauliflower with the spices, and spread the florets on a large baking sheet and roast for 15 minutes.
    3. Meanwhile, in the large serving bowl, combine the chickpeas, cashews, and raisins with the remaining tablespoon of oil. Remove the cauliflower from the oven and toss in the chickpeas, cashews, and raisins. Return it to the oven for 10 more minutes until the cauliflower is well browned and tender. (Meanwhile, prepare the smoothies, if you are serving them.) Serve immediately, or refrigerate for up to 3 days.
    4. SLOW COOKER DIRECTIONS: Add all ingredients except the chutney to the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
    Veggie Rich
    Indian
    Dinner
    Lunch
    Main Dish
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      2 1/2 cups


    • Amount per serving



      Calories





      305

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      355mg

      15%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        11g

    • Protein
      10g

    • Potassium
      705mg
      15%

    Ingredients

    cauliflower (cut into medium florets)
    1

    Extra Virgin Olive Oil (divided use)
    3 tbsp

    curry powder
    1 tsp

    ground cumin
    1 tsp

    chili powder
    1 tsp

    cayenne pepper (optional)
    1/4 tsp

    salt, or more to taste
    1/4 tsp

    canned chickpeas ((garbanzo beans), drained and rinsed, or use 1 1/2 cups cooked chickpeas)
    15 oz

    cashews
    1/4 cup

    raisins, or more to taste ((up to 1/2 cup), or use dried cranberries or currants)
    1/4 cup

    mango chutney (for serving (optional))
    1/4 cup

  • Roasted Cod With Tomatoes, Zucchini, And Olives

    Roasted Cod With Tomatoes, Zucchini, And Olives

    How to Make Roasted Cod With Tomatoes, Zucchini, And Olives


    4servings


    1 cod fillet + 1/2 cup of vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F.
    2. Place tomatoes, zucchini, and onion in a large baking dish, and season with salt and pepper. Drizzle with olive oil, and roast for about 20 minutes or until vegetables are tender.
    3. Remove from oven, and stir in garlic, olives, and basil. Place cod fillets on top of vegetables, and sprinkle with salt and pepper. Drizzle with lime juice. Return to oven. Bake for about 15 minutes, until fish is cooked through.
    Seafood
    Lunch
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cod fillet + 1/2 cup of vegetables


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      50mg

      17%

    • Sodium
      155mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      23g

    Ingredients

    roma (plum) tomatoes (diced)
    1 cup

    large zucchini (diced)
    2

    yellow onion (sliced)
    1

    salt, to taste
    1

    Freshly ground black pepper, to taste
    1

    Extra Virgin Olive Oil
    2 tbsp

    garlic (chopped)
    2 clove

    Kalamata olives (pitted and diced)
    1/4 cup

    basil (chopped)
    1/4 cup

    cod filets (4-6 ounce each)
    4

    Juice of 1 lime
    1

  • Roasted Chicken and Arugula Salad

    Roasted Chicken and Arugula Salad

    How to Make Roasted Chicken and Arugula Salad

    Try this budget-friendly dish for lunch or dinner this week. To minimize prep time, cook the chicken and make the dressing ahead of time.


    15 min prep time


    30 min cook time


    4servings


    2 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Lay the chicken breasts skin side up on a sheet pan and season with the salt-free seasoning.
    2. Roast the chicken for 30 minutes or until the internal temperature is 165 degrees F. Set the chicken aside to cool.
    3. In a large salad bowl, whisk together the balsamic vinegar, garlic, dijon mustard, honey, olive oil, salt (optional), and pepper.
    4. Peel the skin off the chicken and remove the bone (discard the skin and bone). Cut the chicken into 1-inch chunks.
    5. Toss the chicken, arugula, onion, and golden raisins in the dressing and serve.
    6. Serve with: Warm whole wheat dinner rolls spread lightly with trans-fat-free margarine.
    Veggie Rich
    Salads
    Main Dish
    Budget Friendly
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 1/2 cups


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        13g

    • Protein
      36g

    • Potassium
      530mg
      11%

    Ingredients

    bone-in, skin-on chicken breasts
    2 lbs

    all purpose seasoning (like Mrs. Dash or Salt-Free Spike seasoning, salt-free)
    1 tbsp

    balsamic vinegar
    1/4 cup

    garlic (minced or grated)
    1 clove

    Dijon Mustard
    1 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

    olive oil
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    arugula
    6 cup

    small onion (thinly sliced (equivalent to 1/2 cup))
    1/2

    golden raisins
    1/4 cup

  • Roasted Beet and Chicken Salad with Goat Cheese

    Roasted Beet and Chicken Salad with Goat Cheese

    How to Make Roasted Beet and Chicken Salad with Goat Cheese

    To save time, you can use the chicken breast meat from a rotisserie chicken from the grocery store to make this recipe.


    20 min prep time


    50 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. Wrap the beets in aluminum foil and place them on the baking sheet. Lay the chicken breasts on the baking sheet next to the beets. Coat the chicken with cooking spray and season it with the salt (optional) and black pepper. Roast the chicken and beets for 25-30 minutes or until internal temperature of the chicken is 165 degrees F. Remove the chicken breasts from the oven and set aside. Once slightly cool, slice the chicken into thin slices.
    3. Continue to roast the beets until tender, another 15-20 minutes. Remove the beets from the oven and set aside.
    4. Once the beets are cool, peel the skin off and cut each beet into 1/2-inch chunks.
    5. In a medium bowl, whisk together the balsamic vinegar, olive oil, vegetable broth, honey, Dijon mustard, and garlic.
    6. Add the arugula and beet chunks to a large bowl. Pour the dressing over the salad and toss to coat.
    7. Divide the salad among 4 plates. Top each salad with 1/4 of the chicken breast slices, 1 Tbsp. goat cheese and 1 Tbsp. slivered almonds.
    Veggie Rich
    Budget Friendly
    Dinner
    Salads
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        14g

    • Protein
      23g

    • Potassium
      660mg
      14%

    Ingredients

    nonstick cooking spray
    1

    small beets
    4

    boneless, skinless chicken breasts
    12 oz

    black pepper
    1/4 tsp

    balsamic vinegar
    1/4 cup

    olive oil
    1 tbsp

    low sodium vegetable broth
    2 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

    Dijon Mustard
    2 tsp

    garlic (minced or grated)
    1 clove

    Mesclun salad mix
    8 cup

    crumbled goat cheese
    2 tbsp

    slivered almonds (toasted)
    1/3 cup

  • Roast Beef Rollups

    Roast Beef Rollups

    How to Make Roast Beef Rollups

    These wraps are a quick and easy lunch to pack for the work day. Just pack the olive oil and red wine vinegar together in a separate container and add to the wrap right before eating.


    15 min prep time


    6servings


    1 rollup

    Print Recipe >

    Step-By-Step Instructions:

    1. For each rollup, tear a 15-inch piece of either waxed paper or foil. Place the tortilla flat on the paper or foil. Place a romaine lettuce leaf on top of each tortilla. Divide the beef onto the lettuce leaves.
    2. Combine the tomatoes, red peppers, oil, vinegar, cumin, and pepper. Divide the tomato mixture over the beef.
    3. Roll the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. Fold the excess paper or foil over the top and bottom of each rollup. To eat, peel back the paper or foil.
    Fiber Focused
    Lunch
    Dinner
    Sandwiches
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 rollup


    • Amount per serving



      Calories





      295

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      30mg

      10%

    • Sodium
      595mg

      26%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g

    • Protein
      19g

    • Potassium
      480mg
      10%

    Ingredients

    whole wheat flour tortillas (10-inch)
    6

    large romaine lettuce leaves
    6

    cooked deli roast beef (thinly sliced)
    12 oz

    tomato(es) (diced)
    1 cup

    red bell pepper (diced)
    1 cup

    olive oil
    1 tbsp

    red wine vinegar
    1 tbsp

    cumin
    1 tsp

    freshly ground black pepper
    1/4 tsp

  • Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

    Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

    How to Make Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

    Author Robyn Webb says, “I’m always looking for new ways to serve large shapes of pasta. I’ve got the penne, fusilli, and shell shapes down pretty good, but I find shapes like rigatoni more of a challenge to balance with other ingredients. I’ve concluded that rigatoni just needs a few strong flavors such as olives, sun-dried tomatoes, and lemon zest to be special.”


    15 min prep time


    20 min cook time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 8–10 minutes until al dente.
    2. Meanwhile coat a large skillet with cooking spray. Sauté the onion and garlic over medium heat for about 6 minutes. Add the sun-dried tomatoes and sauté for 2 minutes. Add the wine and cook until wine is almost evaporated.
    3. Drain the pasta, reserving about 1/3 cup pasta water. Set the pasta aside. Add the pasta water to the onion mixture and cook for 1 minute. Add in the pesto, pine nuts, olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Italian
    Vegetarian
    Vegan
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      245

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      235mg

      10%

    • Total Carbohydrate
      36g

      13%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      7g

    • Potassium
      260mg
      6%

    Ingredients

    rigatoni ((preferably whole-wheat))
    8 oz

    Olive oil cooking spray
    1

    onion(s) (diced)
    1/2 cup

    garlic (minced)
    2 clove

    rehydrated sun-dried tomatoes (sliced, not packed in oil)
    1/2 cup

    dry white wine
    1/2 cup

    pesto sauce (bottled)
    4 tbsp

    toasted pine nuts
    2 tbsp

    Kalamata olives (pitted, coarsely chopped)
    1/4 cup

    fresh lemon zest
    2 tsp

    freshly ground black pepper to taste
    1

  • Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

    Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

    How to Make Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

    Author Amy Riolo says, “The popular Italian poet Gabriele D’Annunzio once described the view of the sea from Reggio Calabria as ‘the most beautiful kilometer in Italy.’ Known as the ancestral homeland to 20% of the Italian-American population, the southern Italian region was once home to powerful Greek and Byzantine colonies like the city of Crotone, where Pythagoras once formed a secret society of intellectuals. This recipe is popular in Calabria because it incorporates eggplant and ricotta—two widely celebrated ingredients—on their beloved country-style bread.”


    5 min prep time


    10 min cook time


    4servings


    1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat broiler to high or grill to medium-high.
    2. Lightly brush the eggplant slices with 1 tablespoon olive oil and set on a baking sheet. When the grill is ready, use tongs to place slices directly on the grill and cook each side until grill marks appear and slices are nicely browned, 3–4 minutes per side. Or, if broiling, place baking sheet directly under broiler, and broil each side until golden, 1–2 minutes per side.
    3. Remove baking sheet from oven or, if grilling, use tongs to transfer eggplant back to the baking sheet, and sprinkle with about half the salt. When slices are cool enough to handle, cut into 1/4-inch cubes, place in a bowl, and set aside.
    4. When ready to serve (do not prepare these ahead of time or the bread will get soggy), grill the bread slices on both sides until grill marks appear, or place under the broiler until golden brown. Slather each piece evenly with 2 tablespoons. ricotta. Sprinkle with remaining salt and the pepper. Top with the chopped eggplant. Drizzle with remaining 1 tablespoon. olive oil and garnish with mint. Serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Grilling
    Italian
    Appetizers
    Dinner
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      5g

    • Potassium
      225mg
      5%

    Ingredients

    baby eggplants (1/2 pound total), ends trimmed and cut lengthwise into 4 × 1/4-inch slices
    2

    good-quality extra virgin olive oil (preferably Calabrian; see Where to Buy Guide), divided
    2 tbsp

    unrefined sea salt, divided
    1/8 tsp

    ciabatta or other light, crusty, country bread
    4 (1/2-inch) slices

    ricotta cheese, divided
    1/2 cup

    freshly ground black pepper
    1/4 tsp

    finely chopped fresh mint
    1/4 cup

  • Red Lentil Dal with Jicama “Chips”

    Red Lentil Dal with Jicama “Chips”

    How to Make Red Lentil Dal with Jicama “Chips”

    Dal is a thick Indian lentil stew that’s often served with naan flatbread. You can reduce the grams of carbohydrate by serving this dal with peeled and sliced jicama. It’s a crunchy, slightly sweet vegetable that looks like a potato.


    10 min prep time


    25 min cook time


    12servings


    1/3 cup dal, 3 jicama chips

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil to a saucepan over medium heat. Sauté onion, garlic and ginger until onions turn clear (about 4 minutes).
    2. Add lentils and stir to coat with oil. Add the broth and soy sauce. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
    3. Pureé the lentils using an immersion blender or food processor and stir in scallions.
    4. Peel the jicama and slice into nine rounds. Cut each round into quarters. Use the raw jicama to dip into the dal.
    Fiber Focused
    Low Sodium
    Indian
    Dinner
    Foodie
    Lunch
    Sides
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1/3 cup dal, 3 jicama chips


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.1g

        <1%

    • Cholesterol
      0mg

      0%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        4g

    • Protein
      9g

    • Potassium
      460mg
      10%

    Ingredients

    olive oil
    1 tsp

    small onion (diced)
    1

    garlic (minced)
    2 clove

    fresh ginger (grated)
    1 tbsp

    dry red lentils
    2 cup

    low sodium vegetable broth (low-sodium)
    3 1/2 cup

    soy sauce (reduced-sodium)
    1 tbsp

    green onion (scallion) (chopped)
    2

    jicama
    1

  • Rajas Poblanos and Skirt Steak Tacos

    Rajas Poblanos and Skirt Steak Tacos

    How to Make Rajas Poblanos and Skirt Steak Tacos

    If you can’t find poblano peppers in the grocery store, you can use green or red bell peppers in this recipe instead.


    30 min prep time


    20 min cook time


    4servings


    2 tacos

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. Add the oil to a large non-stick sauté pan over medium high heat. Add the garlic, poblano pepper, onion, chili powder, cumin, cayenne pepper (optional), salt (optional), and pepper. Sauté for 8-10 minutes until the vegetables are soft and starting to caramelize.
    3. Stir in the cheese and set aside.
    4. Season the skirt steak with additional salt (optional) and ground black pepper. Grill on both sides until the steak is medium doneness. Set the steak aside to rest.
    5. Once the steak has rested, chop it into small pieces and stir into the pepper mixture over medium heat until steak has just cooked through.
    6. Divide the meat and pepper mixture evenly among the 8 tortillas, then top each taco with chopped tomato and shredded lettuce.
    Fiber Focused
    Low Sodium
    Mexican/Southwestern
    Grilling
    Dinner
    Foodie
    Gluten-Free
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tacos


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0.2g

    • Cholesterol
      40mg

      13%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      36g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      19g

    • Potassium
      690mg
      15%

    Ingredients

    olive oil
    1 tbsp

    garlic (minced)
    2 clove

    large poblano peppers (seeded and thinly sliced)
    2

    small onion (thinly sliced)
    1

    chili powder
    1 tbsp

    ground cumin
    1 tsp

    cayenne pepper
    1/4 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    shredded, reduced-fat Mexican cheese blend
    1/4 cup

    skirt steak
    1/2 lbs

    6-inch corn tortillas
    8

    large tomatoes (diced)
    2

    shredded lettuce
    4 cup