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Tag: dinner

  • Honey Soy-Glazed Salmon

    Honey Soy-Glazed Salmon

    How to Make Honey Soy-Glazed Salmon

    Add a savory, sweet flavor to salmon with this honey-soy glaze. Add a side of grilled summer vegetables and you’ll have yourself a tasty, balanced meal!


    5 min prep time


    2servings


    1/2 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Rinse salmon and pat dry with a paper towel.
    2. Heat a nonstick skillet over medium-high heat, and spray with olive oil spray.
    3. Brown salmon 2 minutes; turn and brown 1 minute. Season the cooked sides with salt and pepper. Lower heat to low, cover, and let cook 7-8 minutes. Remove from heat.
    4. Mix honey and soy sauce together. Pour over the salmon, cover, and let sit 1 minute. Serve.
    Asian
    Seafood
    Cooking for 1 or 2
    Lunch
    Quick & Easy
    Dinner
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 of recipe


    • Amount per serving



      Calories





      303

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      96mg

      32%

    • Sodium
      366mg

      16%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        0g

        0%

    • Protein
      39g

    Ingredients

    wild-caught salmon fillet
    3/4 lbs

    Olive oil cooking spray
    1

    black pepper
    1 pinch

    salt
    1 pinch

    honey
    1 tbsp

    soy sauce (reduced-sodium)
    1 tbsp

  • Honey Mustard Chicken Thighs with Wild Rice

    Honey Mustard Chicken Thighs with Wild Rice

    How to Make Honey Mustard Chicken Thighs with Wild Rice

    Honey Dijon mustard makes these chicken thighs sweet and tangy. Adding wild rice and steamed broccoli makes this a complete, balanced meal.


    5 min prep time


    40 min cook time


    4servings


    1 chicken thigh, 1/2 cup wild rice, and 1 cup broccoli

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Spray baking dish with cooking spray.
    2. In a small bowl, combine mustard, garlic and pepper.
    3. Spread about 1 1/2 Tbsp. mustard mixture evenly on top of each chicken thigh.
    4. Arrange chicken in a glass baking dish. Bake for 40 minutes or until mustard mixture has formed a crust and is slightly hardened.
    5. Remove from oven and sprinkle thyme on top of chicken. Serve each chicken thigh with 1/2 cup wild rice and 1 cup steamed broccoli.
    Fiber Focused
    Gluten-Free
    Dinner
    Main Dish
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh, 1/2 cup wild rice, and 1 cup broccoli


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      610mg
      13%

    Ingredients

    Nonstick cooking spray
    1

    honey Dijon mustard
    1/4 cup

    garlic (minced)
    2 clove

    black pepper
    1/4 tsp

    boneless, skinless chicken thighs
    1 lbs

    dried thyme
    3/4 tsp

    cooked wild rice (prepared according to package directions)
    2 cup

    broccoli (steamed)
    4 cup

  • Herb-Roasted Turkey

    Herb-Roasted Turkey

    How to Make Herb-Roasted Turkey

    Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further!


    25 min prep time


    at least 1 hr and 20 min cook time


    12servings


    3 ounces (skinless)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.
    2. In a small bowl, combine the butter with 2 Tsps.. each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 Tsp. of each of the herbs.
    3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.
    4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.
    5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.
    6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Dinner
    Main Dish
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    Nutrition facts

    12 Servings



    • Serving Size

      3 ounces (skinless)


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      95mg

      32%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%

    • Protein
      33g

    Ingredients

    unsalted butter (softened)
    5 tsp

    fresh minced sage (divided)
    3 tsp

    fresh minced thyme (divided)
    3 tsp

    fresh rosemary (minced, divided)
    3 tsp

    salt and pepper to taste
    1 pinch

    low sodium chicken broth (low-fat, reduced-sodium)
    1 1/2 cup

    white wine (dry)
    1 cup

    turkey breast (skin on, washed and patted dry)
    5 lbs

  • Herb-Crusted Pork Chops

    Herb-Crusted Pork Chops

    How to Make Herb-Crusted Pork Chops

    You can make large batches of this low-sodium herb blend and use it to season chicken, pork tenderloin, fish, potatoes or other foods. Low-sodium eating does not have to be bland and boring. If you like spicy foods, add some cayenne pepper to this blend.


    5 min prep time


    10 min cook time


    6servings


    1 pork chop

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine rosemary, oregano, thyme, garlic powder, chili powder, and black pepper. Mix well.
    2. Add olive oil to a large sauté pan and heat over medium-high heat. Season pork chops on both sides with herb blend.
    3. Saute pork chops for about 5 minutes per side or until done.
    Low Sodium
    Low Carb
    Gluten-Free
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 pork chop


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      55mg

      18%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      24g

    • Potassium
      325mg
      7%

    Ingredients

    dried rosemary
    1 tsp

    dried oregano (dried)
    1 tsp

    dried thyme
    1/2 tsp

    garlic powder
    1/2 tsp

    chili powder
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    pork loin boneless chops (about 1/2-inch thick)
    1 1/2 lbs

  • Healthy Mexican Sliders

    Healthy Mexican Sliders

    How to Make Healthy Mexican Sliders

    Healthy eating can taste delicious and doesn’t have to be boring! Try these burgers at your next tailgate or BBQ and your guests will have no idea they are eating a healthy burger.


    15 min prep time


    8 min cook time


    7servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a medium bowl, mix together turkey, chili powder, garlic powder and black pepper. Divide turkey into seven equal portions, shaping into a patty.
    3. Place patties on grill rack; grill 3-4 minutes per side or until juices run clear.
    4. Place burger on bun and top with 2 Tsps.. avocado, 1 tomato slice and 1/2 slice cheese. Repeat process for remaining 6 burgers.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Grilling
    Mexican/Southwestern
    Lunch
    Dinner
    Quick & Easy
    Sandwiches
    Holidays & Entertaining
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    Nutrition facts

    7 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      19g

    • Potassium
      380mg
      8%

    Ingredients

    lean ground turkey
    1 lbs

    chili powder
    1 tbsp

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    mini whole wheat buns (or gluten-free bread/buns if needed)
    7

    avocado (mashed)
    1/2

    tomato slices
    7

    reduced-fat pepper jack cheese (cut in half (optional))
    3 1/2 slice

  • Ham and Edamame Chop Salad

    Ham and Edamame Chop Salad

    How to Make Ham and Edamame Chop Salad

    This recipe from The Diabetes Carb Control Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.


    10 min prep time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, stir together the dressing ingredients.
    2. In a large bowl, combine the salad ingredients, except the eggs. Cut the eggs in half, discard two yolk halves, and chop the remaining eggs. Add eggs to the salad with the dressing and toss until well coated.
    Veggie Rich
    Comfort Food
    Lunch
    Main Dish
    Quick & Easy
    Salads
    Appetizers
    Dinner
    No Cook
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      17g

    • Potassium
      720mg
      15%

    Ingredients

    light mayonnaise
    1/4 cup

    sour cream (fat-free)
    1/3 cup

    medium garlic (minced)
    1 clove

    cider vinegar
    2

    dried dill (dried)
    1 tbsp

    romaine lettuce (chopped)
    6 cup

    fresh shelled edamame
    1 cup

    extra-lean ham (diced)
    4 oz

    medium cucumber (peeled and chopped)
    1/2

    green bell pepper (diced)
    1/2 cup

    red onion (diced)
    1/3 cup

    Swiss cheese (very thinly sliced, reduced-fat, torn in small pieces)
    2 oz

    large hard boiled eggs (peeled and halved)
    2

  • Grilled Vegetable Pizza

    Grilled Vegetable Pizza

    How to Make Grilled Vegetable Pizza

    A long recipe but worth the work! This flavorful, unique dish will be a hit when you have company over!

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


    1 hr and 25 min prep time


    15 min cook time


    8servings


    2 slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Set up a mixer fitted with the dough hook attachment. If you do not have a mixer, set up the food processor. You will also need plastic wrap and wax paper eventually for this recipe production.
    2. Add warm water, yeast and Splenda Brown Sugar to the mixing bowl or food processor bowl and let the yeast bloom for 5 minutes. The yeast should begin to get frothy.
    3. Add the flour and salt (optional) and mix on low until flour is incorporated. If using a mixer with the dough hook attachment, turn the speed up to medium and knead the dough for 5 minutes. If using a food processor, turn the dough onto a clean, floured board or counter top and knead by hand for 5-7 minutes. If the dough is too sticky, add a Tbsp. of flour at a time until it forms a smooth dough.
    4. Add kneaded dough to a large bowl coated with cooking spray, cover and put in a warm place for one hour to rise.
    5. While the dough is rising, prepare an indoor or outdoor grill. If using a charcoal grill, preheat the oven to 300 degrees as well.
    6. In a medium bowl, whisk together olive oil, balsamic vinegar, garlic and basil. Set aside.
    7. Coat the vegetables with cooking spray and grill on both sides for 7-9 minutes or until just cooked through.
    8. Remove the vegetables from the grill and dice while still warm. Add the warm, diced vegetables to the dressing and toss to coat. Set aside.
    9. Once the dough has risen for an hour, punch the dough down and form into a ball. Knead the dough for one minute and then cover to rest for 2 minutes.
    10. Once the dough has rested, divide the dough into two balls. Keep the dough you are not working with covered with plastic wrap.
    11. Dust your board or countertop with a little bit of flour. Using a rolling pin, roll the dough into an 8-9 inch round that is between a 1/4 and 1/2 inch thick. Spray a piece of wax paper that is just larger than the crust with cooking spray and lay the pizza crust on the wax paper. Spray another piece of wax the same size and lay it, sprayed side down, on top of the crust. Set aside.
    12. Repeat this same process for the second dough ball.
    13. To cook the pizza, have the crusts, marinated vegetables and cheese ready at the grill. Turn the grill heat to low and place the two pizza crusts on the grill (or you can do them one at a time for easier management). Let the crust grill for 3-4 minutes or until crispy on the bottom. Turn the crust over and divide the vegetable mixture and marinade equally among the two pizzas, spreading to about 1/2 inch of the edge. Top each pizza with half the feta cheese and close the grill lid. Let the pizza finish grilling for another 3-4 minutes. Turn the flame off of the grill and leave the lid closed for another two minutes. If using a charcoal grill, preheat your oven to 300 degrees and move the pizzas to the oven for 5 minutes.
    14. Remove the pizzas and top each with 1 Tsp. of dried oregano then slice each pizza into 8 pieces.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Italian
    Dinner
    Foodie
    Vegetarian
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      2 slices


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      9g

    • Potassium
      490mg
      10%

    Ingredients

    warm water (around 100 degrees)
    1 cup

    low-calorie brown sugar substitute
    1 tbsp

    active dry yeast
    1 packet

    whole wheat flour
    2 cup

    salt
    1/2 tsp

    nonstick cooking spray
    1

    olive oil
    1 tbsp

    balsamic vinegar
    1/4 cup

    garlic (grated or minced)
    2 clove

    fresh basil (minced)
    1 tbsp

    medium zucchini (sliced lengthwise into thirds)
    2

    yellow bell pepper (seeded and sliced into fourths)
    1

    red bell pepper (seeded and sliced into fourths)
    1

    baby bella muchrooms (cremini, stemmed)
    8

    feta cheese (reduced-fat)
    3 1/2 oz

    dried oregano (dried, divided)
    2 tsp

  • Grilled Turkey Tenderloin with Mango Salsa – Quick Recipe

    Grilled Turkey Tenderloin with Mango Salsa – Quick Recipe

    How to Make Grilled Turkey Tenderloin with Mango Salsa – Quick Recipe

    Turkey tenderloins are a lean meat and can be found by the ground turkey at the grocery store. If you cant find turkey tenderloin, you can always substitute pork tenderloin in this recipe.


    1 hr prep time


    5servings


    4 ounces

    Print Recipe >

    Step-By-Step Instructions:

    1. Season tenderloins with garlic powder and black pepper.
    2. In a medium bowl, whisk together all marinade ingredients. Place the tenderloins in a large plastic storage bag. Pour marinade over tenderloins and coat well. Seal bag and refrigerate 1 hour or overnight.
    3. Spray grill with cooking spray and preheat to medium-high.
    4. Remove tenderloins from marinade, discarding any remaining marinade. Grill tenderloins turning frequently, about 25 minutes or until done and internal temperature reaches 165 degrees.
    5. While turkey is grilling prepare mango salsa. In a small bowl, combine all mango salsa ingredients and mix well.
    6. Slice the tenderloins into about 3/4-inch slices and spread mango salsa evenly over tenderloins.
    7. TIME-SAVING TIP: Use frozen mangoes to make the salsa. You can defrost in your refrigerator in the morning and dice them up for dinner time.
    Low Sodium
    Mexican/Southwestern
    Grilling
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    5 Servings



    • Serving Size

      4 ounces


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      75mg

      25%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      28g

    Ingredients

    garlic powder or salt
    1/4 tsp

    turkey breast tenderloin (skinless, boneless)
    1 1/4 lbs

    black pepper
    1/4 tsp

    nonstick cooking spray
    1

    Juice of 1 medium orange
    1

    Juice of 1 lemon
    1

    vegetable oil
    1 tbsp

    garlic (minced)
    2 clove

    crushed red pepper flakes (optional)
    1 pinch

    olive oil
    2 tsp

    rice wine vinegar
    1 tbsp

    large mango (finely diced, for salsa)
    1

    red onion (finely diced, for salsa)
    1/3 cup

    red bell pepper (finely diced, for salsa)
    1/2 cup

    jalapeño pepper (minced, optional for salsa)
    1 tbsp

  • Grilled Vegetable Napoleon

    Grilled Vegetable Napoleon

    How to Make Grilled Vegetable Napoleon

    This recipe uses non-fat plain Greek yogurt to stretch the goat cheese. This also works for cream cheese! You still get the great flavor and texture of the cheese without all of the extra fat.


    20 min prep time


    4servings


    1 Napoleon

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. In a large bowl, whisk together olive oil, balsamic vinegar and ground black pepper.
    3. Add sliced zucchini, squash, bell pepper and eggplant to marinade and let sit for 5 minutes.
    4. Grill the vegetables about 2-3 minutes on both sides.
    5. Once grilled, cut the zucchini, eggplant and squash in half width-wise so that you have 8 pieces of each and set aside to cool.
    6. In a medium bowl, whisk together goat cheese, yogurt, garlic, oregano and ground black pepper.
    7. Lay 1 piece of eggplant on a plate, top with 1 heaping Tbsp. of cheese mixture, top that with two slices of zucchini, then top with another heaping Tbsp. of cheese mixture. Top that with 1 slice of bell pepper then another heaping Tbsp. of cheese mixture. Top that with two slices of yellow squash, then another heaping Tbsp. of cheese mixture and then the other slice of eggplant. Sprinkle with 1 Tbsp. chopped fresh basil. Repeat process for three more Napoleons.
    Veggie Rich
    Low Sodium
    French
    Grilling
    Sides
    Vegetarian
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Napoleon


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      11g

    • Potassium
      580mg
      12%

    Ingredients

    olive oil
    1 tbsp

    balsamic vinegar
    2 tbsp

    black pepper
    1/4 tsp

    medium zucchini (sliced lengthwise into 4 slices)
    1

    medium yellow squash (sliced lengthwise into 4 slices)
    1

    orange bell pepper (sliced into 4 slices)
    1

    small eggplant (sliced lengthwise into 4 slices)
    1

    goat cheese (chevre) (softened)
    1/4 cup

    Plain Nonfat Greek yogurt
    1 cup

    garlic (minced or grated)
    1 clove

    minced fresh oregano
    1 tbsp

    black pepper
    1/4 tsp

    chopped fresh basil
    1/4 cup

  • Grilled Teriyaki Tuna Packet

    Grilled Teriyaki Tuna Packet

    How to Make Grilled Teriyaki Tuna Packet

    Grilling in foil packets allows for all the flavors to meld and clean up is a snap!


    10 min prep time


    20 min cook time


    4servings


    1 packet

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small sauce pan, whisk together the soy sauce, water, honey, and garlic. Bring to boiling, then reduce to a simmer. Simmer for 7 to 8 minutes or until the sauce is reduced to 1/4 cup. Set aside to cool.
    2. Preheat an outdoor grill to medium heat and spray one side of each sheet of foil with cooking spray.
    3. In a medium bowl, toss together vegetables, garlic and seasoning.
    4. Evenly divide the vegetables among the pieces of foil. Top the vegetables with a piece of tuna steak and drizzle 1 Tbsp. of prepared Teriyaki sauce over the tuna.
    5. Bring the ends of the foil together and fold over tightly, three times until sealed to make a packet.
    6. Grill the packets for 20 minutes. Be careful when opening the packets; the steam may be hot.
    Veggie Rich
    Grilling
    Seafood
    Lunch
    Main Dish
    Quick & Easy
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 packet


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      45mg

      15%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      30g

    • Potassium
      726mg
      15%

    Ingredients

    lower-sodium soy sauce
    1/4 cup

    water
    1/4 cup

    honey
    2 tbsp

    aluminum foil (12-inches long each)
    4

    nonstick cooking spray
    1

    fresh stir-fry vegetables (package)
    12 oz

    garlic (minced)
    2 clove

    seasoning (no-salt, (such as Mrs. Dash or Salt-Free Spike))
    1 tsp

    yellowfin ahi tuna steak (divided into 4 4-oz portions, fresh or frozen; if frozen, thaw before using)
    1 lbs