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Tag: dinner

  • Marinated Grilled Salmon – Foodie Recipe

    Marinated Grilled Salmon – Foodie Recipe

    How to Make Marinated Grilled Salmon – Foodie Recipe

    This is a great summer recipe for the grill. Pair salmon with a side of rice pilaf and grilled asparagus or summer squash.


    30 min prep time


    4servings


    1 filet

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. Whisk together all ingredients in a medium sized bowl except salmon.
    3. Pour marinade over salmon, coating both sides. Marinate in the refrigerator for 30 minutes.
    4. Remove slamon from marinade. Grill filets 4-6 minutes on each side and discard leftover marinade.
    Low Carb
    Grilling
    Seafood
    Lunch
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 filet


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      80mg

      27%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%

    • Protein
      26g

    Ingredients

    lower sodium soy sauce
    2 tbsp

    olive oil
    1 tbsp

    small hot chile pepper (Serrano or other, equivalent of 1 Tbsp. minced chile pepper)
    1

    fresh ginger (grated)
    1 tbsp

    lemongrass (minced, if you can’t find lemongrass, sub with 1 Tbsp. lime juice)
    1 tbsp

    low-calorie brown sugar substitute
    1 tbsp

    salmon filets (4-ounces each, skinless)
    4

  • Malabar Mixed Seafood Curry

    Malabar Mixed Seafood Curry

    How to Make Malabar Mixed Seafood Curry

    The Malabar coast in the southern state of Kerala served as a large trade post for the spice trade. The coast has its own cooking styles and flavors as well as an abundance of fresh seafood. A variety of spices are blended with coconut to form the base of traditional Malabar curries.

    This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.


    5 min prep time


    25 min cook time


    8servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, dissolve tamarind paste in 2 Tbsp / 30 mL hot water and set aside.
    2. Place mussels in a large bowl of water to remove any remaining sand. Debeard mussels if necessary.
    3. Heat oil in a large, heavy-bottomed saucepan over medium heat. Add mustard seeds and curry leaves and sauté until fragrant. When seeds begin to splutter, add chopped onions and cook for about 5 minutes, or until lightly browned.
    4. Add ginger, garlic, green chili, and red chili flakes and sauté for 1 minute. Add the paprika, turmeric, coriander, cumin, cinnamon, and 2 Tbsp / 30 mL water and cook over medium heat for about 1 minute, or until spices are cooked. Add a little more water if the spices start to brown. Add chopped tomatoes, tamarind paste mixture, remaining ½ cup / 120 mL water, and salt. Simmer until tomatoes soften, about 5 minutes.
    5. Add coconut milk and mussels. Cover and cook for about 8 minutes, or until shells start to open. Then add prawns and squid rings and cook until prawns are opaque and mussels have all opened, about 5 minutes. Remove green chili.
    6. Serve garnished with cilantro.
    Indian
    Seafood
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      300mg

      100%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      33g

    • Potassium
      540mg
      11%

    Ingredients

    tamarind paste
    1 tbsp

    water (hot)
    2 tbsp

    mussels (with shells) (cleaned and scrubbed)
    2 lbs

    sunflower oil
    2 tbsp

    black mustard seeds
    1/2 tsp

    curry leaves
    1 tsp

    onion(s) (chopped)
    1

    fresh ginger (grated)
    1 tsp

    garlic (finely chopped)
    1 tsp

    canned green chiles (slit open and seeds removed)
    1

    crushed red pepper flakes
    1/2 tsp

    paprika (smoked)
    1/2 tsp

    turmeric (ground)
    1/2 tsp

    coriander (ground)
    1 tsp

    cumin (ground)
    1/2 tsp

    ground cinnamon (ground)
    1/4 tsp

    water (divided)
    1/2 cup

    ripe Roma tomatoes (chopped)
    2

    sea salt
    3/4 tsp

    lite coconut milk
    1 cup

    large prawns (cleaned, shelled, and deveined)
    12

    whole squid (cleaned and cut into rings)
    2

    cilantro (finely chopped )
    1/4 cup

  • Low-Carb Artichoke Chicken Wraps

    Low-Carb Artichoke Chicken Wraps

    How to Make Low-Carb Artichoke Chicken Wraps

    These are a great make-ahead item for your lunchbox.


    10 min prep time


    20 min cook time


    6servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk the egg, egg white, and milk until well combined and slightly frothy. Sift the coconut flour into the mixture and whisk again until well combined. Let the batter rest at room temperature for 15 minutes.

    2. While the wrap batter is resting, toss together the chicken, artichoke hearts, red onion, baby spinach, and Italian dressing. Keep the filling refrigerated until needed.

    3. Add the cooking spray to a 10-inch nonstick sauté pan over medium heat. Let the pan heat until a drop of water sizzles in the bottom of the pan.

    4. Re-whisk the wrap batter and then pour 1/4 cup of the wrap batter to thinly coat the bottom of the pan (add a little more if needed to coat the bottom of the pan). Let the wrap cook until the edges begin to brown. Using a spatula, flip the wrap and continue to cook for another minute. Slide the wrap on to a plate and continue this process to make 6 “wraps” or crepes. Let the wraps cool.

    5. Divide the chicken mixture evenly among each wrap (about 1/2 cup of filling per wrap) and roll.

    Low Carb
    Sandwiches
    Foodie
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      80mg

      27%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      18g

    • Potassium
      307mg
      7%

    Ingredients

    eggs
    1 whole

    egg whites
    4 whole

    skim milk
    1/2 cup

    coconut flour (sifted)
    1/4 cup

    nonstick cooking spray
    1 whole

    chicken breasts (cooked, shredded)
    2 cup

    artichoke hearts (chopped, drained and rinsed)
    1/2 cup

    red onion (minced)
    1/4 cup

    baby spinach (chopped)
    2 cup

    Italian salad dressing (fat-free)
    1/4 cup

  • Lentil Stew

    Lentil Stew

    How to Make Lentil Stew

    You can play around with different types of lentils in this stew – try red, yellow, or brown lentils.


    15 min prep time


    45 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes.
    2. Add the garlic and sauté 1 additional minute.
    3. Stir in the lentils and add the vegetable broth and water.
    4. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.
    5. Remove the bay leaf and stir in the spinach until the spinach is wilted.
    Fiber Focused
    Mediterranean
    Foodie
    Lunch
    Dinner
    Vegetarian
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    Nutrition facts

    6 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
      330mg

      14%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        6g

    • Protein
      9g

    • Potassium
      680mg
      14%

    Ingredients

    olive oil
    1 tbsp

    onion(s) (diced)
    1

    celery (diced)
    2 stalks

    small or 2 medium carrots (peeled and diced)
    3

    jalapeño pepper (seeded and minced)
    1

    garlic (minced)
    2 clove

    lentils
    1 cup

    low sodium vegetable broth
    4 cup

    water
    1 cup

    bay leaves
    1

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    baby spinach
    4 cup

  • Light And Fluffy Spinach And Cheese Strata

    Light And Fluffy Spinach And Cheese Strata

    How to Make Light And Fluffy Spinach And Cheese Strata

    Author Aviva Goldfarb: “It took me a few attempts, but I finally made the strata of my dreams. In case you aren’t familiar with it, strata is an Italian baked egg and bread dish. This is a great dish to serve at a brunch, especially because you can make it in advance, but it also makes a nice change for a family dinner. Serve with blueberries or blackberries.”

    This recipe from The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.


    15 min prep time


    50 min cook time


    8servings


    2 1/4 × 3 1/4-inch piece

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Defrost the spinach, combine and refrigerate the eggs and the milk, shred the cheese, if necessary, and refrigerate, combine the dry seasonings, cube the bread, or fully assemble and refrigerate the strata.
    2. Defrost the spinach in the microwave or on the stovetop. Spray a 9 × 13-inch glass or ceramic baking dish with nonstick cooking spray. Cook the bacon, if necessary.
    3. In a large bowl, whisk together the eggs and the milk. Whisk in the cheeses, herbs, garlic powder, and salt. Stir in the spinach, bacon (optional), and bread cubes until the bread is completely moistened. Pour the egg mixture into the baking dish, smoothing it with the back of a spoon, if necessary. Refrigerate, covered, for at least 4 hours and up to 24 hours.
    4. When you are ready to bake it, remove the strata from the refrigerator and preheat the oven to 350°F. Bake it in the center of the oven, uncovered, for 45–50 minutes until it is browned on the edges and cooked through in the center. Cut into squares to serve.
    5. SLOW COOKER DIRECTIONS: In the slow cooker, whisk together the eggs and the milk, then whisk in the cheeses, herbs, garlic powder, and salt. Stir in the spinach, bacon, and bread cubes until the bread is completely moistened. 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.)
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Comfort Food
    Italian
    Breakfast and Brunch
    Dinner
    Holidays & Entertaining
    Lunch
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      2 1/4 × 3 1/4-inch piece


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        4.3g

        22%
      • Trans Fats
        0.1g

    • Cholesterol
      155mg

      52%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      15g

    • Potassium
      250mg
      5%

    Ingredients

    frozen spinach (chopped)
    10 oz

    eggs
    6 large

    milk (non-fat or low-fat)
    1 1/2 cup

    cheddar cheese (shredded, reduced-fat)
    1 cup

    Swiss cheese (shredded)
    1/2 cup

    Italian herb blend
    1 tsp

    garlic powder
    1/2 tsp

    salt
    1/4 tsp

    bacon ((turkey, pork, or meatless), cooked and diced (optional))
    3 slice

    ciabatta bread (about 1/2 inch thick, cubed, or use any day-old bread (about 4 cups))
    6 slice

  • Lasagna Cupcakes

    Lasagna Cupcakes

    How to Make Lasagna Cupcakes

    Author Robyn Webb: “I’m not particularly fond of the massive cupcake trend that hit the nation not too long ago, but making lasagna into “cupcakes” is a movement I could get behind. When you want all the elements of lasagna in a low-calorie, very easy to serve way, my Lasagna Cupcakes fit the bill. These are great to bring to a party as they transport beautifully.”

    This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn S. Webb. To order directly from the American Diabetes Association, click here.


    15 min prep time


    20 min cook time


    12servings


    1 cupcake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375°F. Coat a 12-cup standard muffin pan with cooking spray.
    2. Add one wonton wrapper to the bottom of each cup, pressing down into the center with the pointed ends set up.
    3. Mix together the ricotta and mozzarella cheeses, egg, dried oregano, and black pepper. Add a scant tablespoon of the cheese mixture over the wonton wrapper. Lay a basil leaf on top of the cheese. Add a tablespoon of the marinara sauce over the basil leaf. Repeat all the layers one more time ending with sauce. Sprinkle the top of each muffin with Parmesan.
    4. Bake the lasagna muffins for 18-20 minutes until bubbly and browned. Remove from the oven and let cool for 5 minutes. Run a knife around each cup to loosen. Remove from the pan and serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Italian
    Dinner
    Foodie
    Main Dish
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cupcake


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      180mg
      4%

    Ingredients

    wonton wrappers
    24

    ricotta cheese (low-fat)
    3/4 cup

    mozzarella cheese (shredded, part-skim)
    3/4 cup

    eggs (beaten)
    1

    dried oregano (dried)
    1 tsp

    freshly ground black pepper
    1/4 tsp

    fresh basil
    24 leaves

    jarred marinara sauce (low-sodium)
    2 cup

    Parmesan cheese (grated)
    1/4 cup

  • Kid-Friendly Meatballs

    Kid-Friendly Meatballs

    How to Make Kid-Friendly Meatballs

    This is a diabetes-friendly meatball recipe your family will love. It’s a great way to sneak in some extra veggies for yourself and your kids.


    20 min prep time


    45 min cook time


    11servings


    2 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. In a small bowl, whisk together the ketchup and vinegar for the sauce.
    3. In a medium bowl, mix together remaining ingredients for the meatballs. Shape into 1-inch balls.
    4. Place meatballs on a baking sheet and top evenly with sauce (11/2 Tsp. per meatball).
    5. Bake for 45 minutes or until done.
    Low Carb
    Kid Friendly
    Italian
    Holidays & Entertaining
    Quick & Easy
    Dinner
    Lunch
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    Nutrition facts

    11 Servings



    • Serving Size

      2 meatballs


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      50mg

      17%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      10g

    • Potassium
      220mg
      5%

    Ingredients

    ketchup
    1/2 cup

    balsamic vinegar
    3 tbsp

    ground turkey (93% lean)
    1 lbs

    zucchini (grated)
    1/2

    carrot(s) (grated)
    1

    onion(s) (grated)
    1/2

    garlic (minced)
    1 clove

    chili powder
    2 tsp

    black pepper
    1/4 tsp

    salt (optional)
    1/4 tsp

    eggs (slightly beaten)
    1

    old-fashioned rolled oats
    1/2 cup

    Parmesan cheese (freshly grated )
    3 tbsp

  • Kid-Friendly Chicken Fingers

    Kid-Friendly Chicken Fingers

    How to Make Kid-Friendly Chicken Fingers

    Do you need a healthy dinner for the entire family? These baked chicken fingers are coated in cornmeal, which is considered a whole-grain, and makes a crispy coating. They also taste great served over salad greens.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
     


    15 min prep time


    30 min cook time


    5servings


    2 chicken strips

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray
    2. In a shallow dish, mix together the cornmeal, garlic powder, black pepper, and thyme.
    3. In another shallow baking dish, whisk together the egg, egg whites, and hot sauce.
    4. Dip a chicken breast strip in the egg mixture, and then drench in the cornmeal mixture. Coat well and place on baking sheet. Repeat procedure for the rest of the chicken strips.
    5. Bake for 30 minutes or until done (internal temperature of 165 degrees F). Turn chicken pieces over half way through cooking time.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    5 Servings



    • Serving Size

      2 chicken strips


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      220mg
      5%

    Ingredients

    nonstick cooking spray
    1

    cornmeal
    3/4 cup

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    dried thyme
    1/4 tsp

    egg
    1

    egg white
    1

    hot sauce
    1 dash

    boneless, skinless chicken tenderloins (cut into 10 strips)
    1 lbs

  • Kale Soup with Turkey and Beans

    Kale Soup with Turkey and Beans

    How to Make Kale Soup with Turkey and Beans

    Kale is a superfood that you must try if you haven’t already. It’s an excellent source of the antioxidants vitamins A, C and K. It’s also a great source of potassium and fiber – while also being low in carbohydrate and calories.


    20 min prep time


    7servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large soup pot over medium-high heat. Add the onion and green peppers, and sauté for 3 minutes or until clear. Add the garlic and sauté for 30 seconds.
    2. Add the turkey and cook it about 8 minutes until brown. Add the remaining ingredients except for the Parmesan cheese.
    3. Bring the soup to a boil; then reduce the heat and simmer for 15 minutes.
    4. Remove the soup from the heat and stir in the Parmesan cheese.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Comfort Food
    Dinner
    Sides
    Lunch
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      460mg
      10%

    Ingredients

    canola oil
    2 tsp

    onion(s) (diced)
    1

    green pepper (diced)
    1/2 cup

    garlic (minced)
    1 clove

    lean ground turkey
    6 oz

    low sodium chicken broth (gluten-free)
    32 oz

    canned crushed tomatoes
    1/2 cup

    basil (dried)
    1/2 tsp

    dried thyme
    1/2 tsp

    dried rosemary
    1/2 tsp

    cayenne pepper
    1/8 tsp

    black-eyed peas (rinsed and drained)
    1 (15.5-oz) can

    kale (chopped)
    3 cup

    Parmesan cheese (freshly grated)
    3 tbsp

  • Kale Pesto Salmon

    Kale Pesto Salmon

    How to Make Kale Pesto Salmon

    Salmon is packed with heart-healthy omega-3 fats. Serve up this dish with roasted green beans and your favorite whole grain such as quinoa, farro or wild rice.


    20 min prep time


    4servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. In a blender or food processor, blend the kale, walnuts, garlic, olive oil, water, lemon juice, Parmesan cheese, and pepper until smooth.
    3. Lay the salmon filets skin side down on the baking sheet. Spread the top of each salmon filet with 1/4 of the pesto.
    4. Bake the salmon for 20 minutes.
    Low Sodium
    Low Carb
    Seafood
    Italian
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        2.9g

        15%

    • Cholesterol
      80mg

      27%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      28g

    • Potassium
      555mg
      12%

    Ingredients

    Nonstick cooking spray
    1

    kale leaves (chopped)
    2 cup

    walnuts (toasted)
    1/4 cup

    garlic
    1 clove

    olive oil
    1 tbsp

    water
    2 tbsp

    lemon juice
    1 tbsp

    Parmesan cheese (grated)
    2 tbsp

    black pepper
    1/4 tsp

    salmon fillets (4-ounce each)
    4