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Tag: dinner

  • Crab Cake Burger

    Crab Cake Burger

    How to Make Crab Cake Burger

    This is great with a green salad with cilantro lime vinaigrette.


    10 min prep time


    15 min cook time


    6servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a small non-stick skillet with cooking spray over medium-high heat. Add onion and sauté 2-3 minutes or until onions are clear. Set aside to cool.
    2. In a medium bowl combine crabmeat, breadcrumbs, egg, egg white, hot sauce, salt and pepper. Mix well until all ingredients are incorporated. Stir in cooled onion.
    3. Add oil and a generous amount of cooking spray to a large non-stick skillet over medium-high heat. Form crab mixture into 1/2-inch thick patties using a heaping 1/4 cup. Fry about 4-5 minutes on each side or until golden brown.
    4. In a small bowl, whisk together mayonnaise, yogurt, adobo sauce and corn.
    5. Place each crab cake on a lettuce leaf. Place 1/4 cup lettuce, 1 tomato slice and 2 avocado slices on top of each crab cake and top with 2 Tbsp. of sauce.
    Seafood
    Dinner
    Lunch
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      70mg

      23%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      10g

    • Potassium
      490mg
      10%

    Ingredients

    nonstick cooking spray
    1

    onion(s) (minced)
    1/4 cup

    lump crabmeat (6-ounce, drained)
    2 can

    bread crumbs
    1/2 cup

    eggs
    1

    egg white
    1

    hot sauce
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    light mayonnaise
    1/4 cup

    Plain Nonfat Greek yogurt (non-fat)
    1/4 cup

    adobo sauce from chipotle pepper can
    1 tbsp

    frozen corn kernels (thawed)
    1/2 cup

    large lettuce leaves
    6

    lettuce (shredded)
    1 1/2 cup

    ripe tomato (cut into 6 slices)
    1

    ripe avocado (seeded, peeled and sliced into 12 slices)
    1

  • Congrí Light (Cuban Black Beans and Rice)

    How to Make Congrí Light (Cuban Black Beans and Rice)

    This healthy and classic Cuban recipe is a great dish to bring to parties or add on as a side to make a complete meal.


    20 min prep time


    1 hr cook time


    10servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Into a stovetop pressure cooker, add rinsed beans and 3 cups water, and cover. Place pressure cooker on stove and set on high heat. Once the beans start boiling, lower heat to medium and cook beans until they are tender, about 45 minutes. Make sure beans submerged in water while they cook; add more water if needed.
    2. Once beans are tender, add rice, 1 cup water, salt and 1/2 Tsp. avocado oil. Stir well and add the remaining ingredients. Stir once more with spoon, and make sure to put a little hip into it.
    3. Make sure there is about 3/4 inch of water above the beans. Cover the mixture, and put heat on medium-low. Cook for 15 minutes, or until rice is tender. Once the congrí is done, fluff with a fork and serve. Enjoy!
    Fiber Focused
    Caribbean
    Sides
    Vegetarian
    Vegan
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    10 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      540mg
      11%

    Ingredients

    black beans (dried, sorted and rinsed (1 1/2 cups))
    10 oz

    water (divided (use more if needed))
    4 cup

    uncooked brown rice
    1/2 cup

    sea salt
    1 tsp

    avocado oil (divided)
    1 1/2 tsp

    garlic powder
    1 tsp

    green pepper (finely chopped)
    1 cup

    red pepper (finely chopped)
    1/2 cup

    Spanish onion (finely chopped)
    1 cup

    garlic (finely chopped)
    2 tbsp

    dried oregano (dried)
    1 1/2 tbsp

    ground cumin
    1 1/2 tsp

    bay leaves (dried)
    3

  • Budget-Friendly Cod Provencale

    Budget-Friendly Cod Provencale

    How to Make Budget-Friendly Cod Provencale

    This light, delicious seafood dish may look fancy, but it’s an easy and budget-friendly option for a lower carb main dish that’s designed specifically for those with diabetes. Pair with a side salad and you have a restaurant quality weeknight dinner at a fraction of the cost.


    This recipe is from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this title and other great ADA cookbooks, please click here.


    10 min prep time


    20 min cook time


    8servings


    1/8th recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Prep a baking dish with nonstick cooking spray.
    3. Heat the olive oil in a heavy skillet and add onions, garlic, and bell pepper, cooking until the onion is soft. Add the anchovies, olives, fennel seed, and black pepper. Stir to combine.
    4. Place 4 pieces of the cod in a single layer in the baking dish. Spread evenly with the anchovy/olive mixture.
    5. Top each piece with another piece, making a cod “sandwich.” Top each with a slice of tomato.
    6. Combine the diluted tomato paste with the red wine and pour over the fish.
    7. Bake for 20 minutes until the fish is flaky, basting every 5 minutes or so.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Budget Friendly
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8th recipe


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      33g

    • Potassium
      520mg
      11%

    Ingredients

    nonstick cooking spray (Nonstick)
    1

    olive oil
    2 tbsp

    large onion (diced)
    1

    garlic (minced)
    3 clove

    large bell pepper (diced)
    1

    can anchovies packed in oil (chopped and drained but not rinsed)
    1

    black olives (pitted)
    1 cup

    fennel seeds
    1/8 tsp

    black pepper (ground)
    1 tsp

    cod filets (boneless )
    8

    tomato slices
    4

    tomato paste (diluted with water to make ½ cup)
    1 tbsp

    red wine
    1 cup

  • Cod With Avocado Corn Salsa Salad

    Cod With Avocado Corn Salsa Salad

    How to Make Cod With Avocado Corn Salsa Salad


    10 min prep time


    8 min cook time


    4servings


    3 ounces cooked fish and 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill or grill pan coated with cooking spray to medium-high heat.
    2. Combine all salsa ingredients, except the avocado, in a medium bowl. Gently stir in the avocado and set aside.
    3. Brush both sides of the fish fillets with oil and sprinkle evenly with the cumin, 1/4 teaspoon of the salt, and black pepper. Cook
    4. 4 minutes on each side or until opaque in center. Serve with salsa alongside.
    Seafood
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked fish and 1/2 cup salsa


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      23g

    • Potassium
      810mg
      17%

    Ingredients

    grape tomatoes (quartered)
    1 cup

    frozen corn kernels (thawed)
    1 cup

    cilantro (chopped)
    1/4 cup

    red onion or jalapeño chili pepper (finely chopped)
    1/4 cup

    lime juice
    2 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/4 tsp

    ripe medium avocado (peeled, seeded, and chopped)
    1

    cod filets (rinsed and patted dry)
    4

    Extra Virgin Olive Oil
    1 tbsp

    ground cumin
    1/2 tsp

    salt
    1/4 tsp

    Black pepper to taste
    1

  • Cod on Roasted Pepper and White Beans

    Cod on Roasted Pepper and White Beans

    How to Make Cod on Roasted Pepper and White Beans

    This dish calls for fish and beans – both tasty, lean protein options! Serve it with a green salad or steamed green beans to round out your meal.


    4servings


    3 ounces cooked fish + 1/2 cup bean mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine the paprika, 1/4 Tsp. of salt, and black pepper. Sprinkle both sides of the fillets with the paprika mixture. Heat 1 Tsp. of the oil in a large nonstick skillet over medium heat. Cook the fillets 4 minutes, turn, and cook 3 minutes or until opaque in center.
    2. Meanwhile, bring the water to a boil over medium-high heat in a medium saucepan. Add the remaining bean ingredients. Cook 1-2 minutes to heat through. Remove from heat, cover, and let stand while fish is cooking.
    3. To serve, place equal amounts of the bean mixture in each of 4 shallow soup bowls or rimmed dinner plates and top with the fillets.
    Fiber Focused
    Seafood
    Quick & Easy
    Dinner
    Gluten-Free
    Main Dish
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked fish + 1/2 cup bean mixture


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      60mg

      20%

    • Sodium
      505mg

      22%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        2g

    • Protein
      32g

    • Potassium
      490mg
      10%

    Ingredients

    paprika
    1/2 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fish fillets (such as cod, about 5 ounces each, rinsed and patted dry)
    4

    Extra Virgin Olive Oil
    1 tsp

    water
    1/4 cup

    navy beans or Great Northern (15-ounce, no-salt-added, rinsed and drained)
    1 can

    Kalamata olives (pitted, coarsely chopped)
    16

    roasted red peppers (diced)
    1/2 cup

    medium garlic (minced)
    2 clove

    Extra Virgin Olive Oil
    2 tsp

    fresh rosemary or to taste (chopped)
    1/2 tsp

    salt
    1/8 tsp

  • Classic Meatloaf

    Classic Meatloaf

    How to Make Classic Meatloaf

    Author Robyn Webb:”Ask anyone about childhood food memories and meatloaf is usually mentioned. We owned a collection of loaf pans when I was growing up, but my mom used them more for baking bread than forming meatloaves. She was the one who taught me to form a meatloaf into an oblong shape on a baking sheet, which let the air circulate all the way around the loaf to produce those crusty edges.”

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


    20 min prep time


    55 min cook time


    6servings


    3 ounces (approx. 1 1/2 inches thick)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
    2. Heat the oil in a medium skillet over medium heat. Sauté the onion for 3 minutes. Add in the green pepper and mushrooms and sauté for 3 minutes. Add in the garlic, Italian seasoning, salt, and pepper and sauté for 1 minute.
    3. Add the onion mixture to a bowl, and let cool for 2 minutes. Add in the beef, egg, breadcrumbs, milk, Worcestershire sauce, and liquid smoke, if using. Mix gently, do not over handle the meat.
    4. Place the mixture onto the prepared baking sheet and form into an oblong loaf. Combine the ketchup, mustard, and brown sugar and pour over the meatloaf.
    5. Bake the meatloaf for 40-45 minutes until cooked through. Remove from the oven and let the meatloaf rest 5-7 minutes prior to slicing.
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Dinner
    Easy Pantry Recipes
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      3 ounces (approx. 1 1/2 inches thick)


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      21g

    • Potassium
      480mg
      10%

    Ingredients

    olive oil
    2 tsp

    small onion (minced)
    1

    green or red bell pepper (finely minced)
    1/3 cup

    white (button) mushrooms (chopped)
    4 oz

    garlic (minced)
    2 clove

    Italian seasoning
    1 tsp

    sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    ground beef (95% lean)
    1 lbs

    eggs (beaten)
    1

    whole-wheat panko breadcrumbs
    1 cup

    milk (fat-free)
    1 cup

    Worcestershire sauce
    2 tsp

    liquid smoke (optional)
    1/2 tsp

    ketchup (sugar-free, such as Walden Farms)
    1/3 cup

    Dijon Mustard
    1 1/2 tbsp

    brown sugar
    1 tsp

  • Classic Italian Panzanella Salad

    Classic Italian Panzanella Salad

    How to Make Classic Italian Panzanella Salad

    This classic bread and tomato salad pairs well with any roasted meat or poultry entrée. Double the recipe and it can also make a great side dish at your holiday feast this year!


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.
    2. Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.
    Veggie Rich
    Italian
    Dinner
    Holidays & Entertaining
    Lunch
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      455mg

      20%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      415mg
      9%

    Ingredients

    medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
    2

    fine sea salt
    1/2 tsp

    Italian bread (good quality such as multigrain Ciabatta)
    2 cup

    cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
    1 cup

    celery (sliced 1/2-inch thick)
    2 stalks

    small red onion (cut in half and thinly sliced)
    1

    freshly ground black pepper
    1/4 tsp

    red wine vinegar
    2 tbsp

    Extra Virgin Olive Oil
    2 tbsp

    fresh basil leaves (torn into strips)
    1/2 cup

    flat Italian parsley leaves (roughly chopped)
    1 cup

  • Classic Beef Stew

    Classic Beef Stew

    How to Make Classic Beef Stew

    You don’t need cold weather to enjoy a great beef stew. There are so many new renditions of beef stew, but if you can make this classic version really well, that’s all you’ll need. Although button mushrooms can be used, try and seek out cremini mushrooms as the stew will taste more full-bodied.


    20 min prep time


    2 hr cook time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the all-purpose flour with the Italian seasoning. Heat the olive oil in a large Dutch oven over medium heat. Dredge the beef cubes lightly in the flour mixture and add the beef, in batches to keep the beef in one layer, until well browned on each side.
    2. Remove the beef from the pan and deglaze the pan with 1/4 cup chicken broth. Add in the mushrooms and sauté for about 4 minutes until well browned. Remove the mushrooms from the pan and deglaze with another 1/4 cup of the broth. Add the onions and garlic and sauté for 4 minutes. Return the beef to the pot, add the remaining chicken broth, and bring to a boil. Partially cover, lower the heat to simmer, and cook for 45 minutes, stirring occasionally.
    3. Peel and cut the potatoes into 3/4-inch pieces. Cut the carrots into 1/2-inch pieces. Add the potatoes and carrots to the stew and continue to cook for another 45 minutes or until vegetables are tender. Add in the reserved mushrooms, peas, and thyme. Season with red wine vinegar and black pepper.
    Comfort Food
    Dinner
    Main Dish
    One Pot
    Holidays & Entertaining
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      980mg
      21%

    Ingredients

    all-purpose flour or whole-wheat pastry flour
    2 tbsp

    Italian seasoning
    1 tbsp

    olive oil
    3 tbsp

    top round (cut into 3/4-inch cubes)
    2 lbs

    cremini (baby bella) mushrooms (cleaned, stemmed, and quartered)
    1 1/2 lbs

    low sodium chicken broth (reduced-sodium, low-fat, divided use)
    4 cup

    large onion (coarsely chopped)
    1

    garlic (minced)
    3 clove

    large russet potatoes
    2

    medium carrots (peeled)
    3

    frozen peas
    1 cup

    fresh thyme (minced)
    1 tbsp

    red wine vinegar
    1 tbsp

    freshly ground black pepper (1/4-1/2 tsp)
    1/2 tsp

  • Citrus-Baked Pork Chops

    Citrus-Baked Pork Chops

    How to Make Citrus-Baked Pork Chops


    10 min prep time


    1 hr cook time


    6servings


    1 pork chop

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Sprinkle meat with the lemon pepper.
    3. Heat the oil in a heavy frying pan and brown the chops on both sides.
    4. Drain fat and arrange in a baking dish. Place a slice of lemon on each chop.
    5. Combine ketchup, water, and pepper sauce, pour over chops.
    6. Bake until tender but no longer pink, about 50 minutes.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Caribbean
    Budget Friendly
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 pork chop


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      305mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      390mg
      8%

    Ingredients

    pork chops (lean, center-cut)
    6

    lemon pepper (salt-free)
    1 tsp

    olive oil
    2 tbsp

    lemon (cut into six round slices)
    1

    ketchup ((preferably no-sugar))
    1 cup

    water
    1 cup

    hot pepper sauce
    1 tsp

    Dash salt
    1

  • Citrus Grilled Shrimp with Spring Greens

    Citrus Grilled Shrimp with Spring Greens

    How to Make Citrus Grilled Shrimp with Spring Greens

    A light and easy dish, this grilled shrimp offers a lot of flavors. It can be eaten on its own or with a side of a nonstarchy dish like cauliflower rice.


    5 min prep time


    25 min cook time


    4servings


    4 shrimp with 1 cup salad

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together orange and lime juice, hot sauce, garlic and pepper. Add shrimp to bowl and place in refrigerator to marinate for 20 minutes.
    2. Prepare an indoor or outdoor grill to medium. Spray grill rack with cooking spray.
    3. Place shrimp on skewers and grill for 2-3 minutes on each side or until shrimp are done.
    4. Serve shrimp on top of spring mix salad with clementine slices.
    5. Whisk together dressing ingredients and pour over shrimp and salad.
    Low Sodium
    Grilling
    Dinner
    Snacks
    Salads
    Gluten-Free
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 shrimp with 1 cup salad


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      45mg

      15%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      320mg
      7%

    Ingredients

    nonstick cooking spray
    1

    clementine oranges (juiced)
    2

    lime (juiced)
    1

    Dash hot sauce
    1

    garlic (minced)
    1 clove

    pepper
    1/4 tsp

    large shrimp (raw)
    16

    nonstick cooking spray
    1

    spring mix salad
    4 cup

    clementine oranges (peeled and sectioned)
    2

    clementine oranges (juice)
    2

    olive oil
    2 tbsp