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Tag: dinner

  • Budget-Friendly Cilantro Lime Roasted Chicken

    Budget-Friendly Cilantro Lime Roasted Chicken

    How to Make Budget-Friendly Cilantro Lime Roasted Chicken

    Cilantro and lime make a fresh and zesty flavor combination in this chicken dish. We start with a whole chicken and break it down into 2 breasts, 2 thighs, two drumsticks, and 2 wings. Butchers at grocery stores will usually break down a whole chicken for you, or you can purchase 2-3 of chicken pieces.


    5 min prep time


    50 min cook time


    6servings


    1/2 breast, 1 thigh, or 1 drumstick + 1 wing

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a baking dish with cooking spray.
    2. Remove the skin from the chicken and arrange in a single layer in the baking pan.
    3. In a small bowl, whisk together the cilantro, lime zest, lime juice, honey, garlic, ground black pepper and salt. Pour the mixture evenly over the chicken and bake for 45-50 minutes or until the internal temperature of the largest piece of chicken is 165 degrees.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Gluten-Free
    Dinner
    Main Dish
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 breast, 1 thigh, or 1 drumstick + 1 wing


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      18g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    whole chicken (cut into 8 pieces)
    1 (about 2 1/2 lbs)

    cilantro (chopped)
    2 tbsp

    lime (zested and juiced)
    1

    honey
    1 tbsp

    garlic (minced)
    2 clove

    black pepper
    1/2 tsp

    salt
    1/2 tsp

  • Budget-Friendly Chicken Sausage and Cabbage Skillet

    Budget-Friendly Chicken Sausage and Cabbage Skillet

    How to Make Budget-Friendly Chicken Sausage and Cabbage Skillet

    This budget-friendly recipe comes together quickly for a week night dinner, with the flavors of fall coming from the apples, onions and shredded cabbage!


    10 min prep time


    4servings


    1 2/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Add oil and a generous amount of cooking spray to a large sauté pan over medium-high heat.
    2. Sauté sausage until beginning to brown. Remove from pan and set aside.
    3. Add apples, onion and cabbage to the pan and sauté for 8-10 minutes or until cabbage is soft and beginning to lightly brown.
    4. Add sausage back to the pan and remaining ingredients. Sauté until liquid reduced.
    Budget Friendly
    Main Dish
    Quick & Easy
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 2/3 cups


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        19g

    • Protein
      14g

    • Potassium
      530mg
      11%

    Ingredients

    olive oil
    1 tsp

    nonstick cooking spray
    1

    fully cooked roasted garlic chicken sausage (sliced)
    3 links

    small granny smith apples (peeled and grated (use large hole on grater))
    2

    onion(s) (diced)
    1

    cabbage (1/2 small head, shredded)
    6 cup

    honey
    1 tbsp

    white wine
    1/4 cup

    white wine vinegar
    1 tbsp

    salt-free all-purpose seasoning
    1 tsp

    black pepper
    1/2 tsp

  • Budget-Friendly Chicken Sausage Hash

    Budget-Friendly Chicken Sausage Hash

    How to Make Budget-Friendly Chicken Sausage Hash

    Here’s an easy dinner for 4 that costs less than 10 dollars. Save time on this recipe by roasting your sweet potatoes the night before. Then you can just sauté and serve up your hash the next day.


    15 min prep time


    15 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil and a generous amount of cooking spray to a large sauté pan over medium high heat.
    2. Sauté the onions, mushrooms and red bell pepper for 6-7 minutes or until starting to caramelize.
    3. Add the thyme, crushed red pepper flakes, ground black pepper and garlic. Mix well and sauté 1-2 more minutes.
    4. Stir in the chicken sausage and water and sauté for 3-4 more minutes, scraping the bottom of the pan to mix in any brown bits on the bottom.
    5. Gently stir in diced, cooked sweet potatoes and serve.
    Fiber Focused
    Comfort Food
    Main Dish
    Lunch
    Budget Friendly
    Breakfast and Brunch
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g

    • Protein
      11g

    • Potassium
      930mg
      20%

    Ingredients

    olive oil
    1 tbsp

    nonstick cooking spray
    1

    onion (diced)
    1

    sliced mushrooms
    1 cup

    medium red bell pepper (seeded and diced)
    1

    dried thyme
    1/2 tsp

    crushed red pepper flakes
    1/4 tsp

    black pepper
    1/4 tsp

    garlic (minced)
    1 clove

    apple chicken sausage (diced)
    3 links

    water
    1/4 cup

    sweet potatoes (roasted whole, peeled and diced)
    1 lbs

  • Budget-Friendly Braised Chicken Thighs with Mushrooms

    Budget-Friendly Braised Chicken Thighs with Mushrooms

    How to Make Budget-Friendly Braised Chicken Thighs with Mushrooms

    Healthy eating can be done on a budget and this dinner proves it! Chicken thighs are less expensive than chicken breast and can be a nice change. This makes a tasty, low-carb, budget-friendly meal.


    15 min prep time


    4servings


    1 chicken thigh with 1/4 cup mushrooms

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in a large Dutch oven over medium-high heat.
    2. Add chicken thighs and sauté for 3 minutes per side. Remove from pan and set aside.
    3. Add margarine to pan and melt. Add onion and sauté for 2 minutes. Add mushrooms and sauté for 3-5 minutes until liquid is released; stirring frequently.
    4. Add balsamic vinegar to pan and cook with mushrooms for 1 minute. Add chicken thighs back to pan and place mushrooms on top of chicken. Pour chicken broth into pan.
    5. Bring the chicken broth to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 25 minutes.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Budget Friendly
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh with 1/4 cup mushrooms


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      22g

    • Potassium
      510mg
      11%

    Ingredients

    olive oil
    1 tbsp

    boneless, skinless chicken thighs (boneless, skinless)
    1 lbs

    margarine (trans-fat-free)
    1 tsp

    onion(s) (finely diced)
    1/2

    sliced mushrooms (sliced)
    8 oz

    balsamic vinegar
    3 tbsp

    low sodium chicken broth
    1 1/2 cup

  • Budget-Friendly Chicken Chili

    Budget-Friendly Chicken Chili

    How to Make Budget-Friendly Chicken Chili

    This chili is perfect for a fall dinner and it’s full of vitamin C, protein and fiber. Feel free to experiment with different beans such as black or Great Northern beans here.


    10 min prep time


    25 min cook time


    4servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Spray a large soup pot with cooking spray. Add chicken and sauté over medium heat for 7 minutes or until done. Remove from pan.

    2. Add onions and green peppers and sauté over medium-high heat for 3 minutes or onions until clear. Add garlic and sauté 30 more seconds.

    3. Add remaining ingredients along with cooked chicken and bring to a boil. Reduce heat and simmer for 15 minutes

    Fiber Focused
    Mexican/Southwestern
    Easy Pantry Recipes
    One Pot
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        7g

    • Protein
      19g

    • Potassium
      860mg
      18%

    Ingredients

    nonstick cooking spray
    1 spray

    boneless, skinless chicken breasts (diced)
    8 oz

    green bell pepper (diced)
    1 whole

    onion(s) (diced)
    1 small

    garlic (minced)
    1 clove

    canned diced tomatoes
    28 oz

    navy or great northern beans (rinsed and drained)
    15 oz

    black pepper
    1/4 tsp

    chili powder
    2 tsp

    cumin
    1/2 tsp

  • Budget-Friendly Chicken Piccata

    Budget-Friendly Chicken Piccata

    How to Make Budget-Friendly Chicken Piccata

    Chicken piccata is a classic Italian dish featuring briny capers and fresh lemon. The chicken is pounded thin and lightly breaded with breadcrumbs making it tender and crispy. This budget-friendly recipe is quick and easy to make. Serve over a bed of spinach and with a side of whole-wheat pasta for a light Italian dinner.


    20 min prep time


    15 min cook time


    4servings


    1 chicken breast and 1 tbsp sauce

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    Step-By-Step Instructions:

    1. Preheat the oven to 475 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. Slice the chicken breast in half lengthwise and then pound to 1/4-inch thickness. Season each chicken breast with salt and ground black pepper.
    3. Set up three wide bowls or flat-bottom containers. Fill the first bowl with the whole wheat flour, the second bowl with the egg and 1 tsp lemon juice, and the third bowl with the breadcrumbs and Italian seasoning. Whisk the egg and lemon juice together. Combine the breadcrumbs and Italian seasoning and mix well.
    4. Dredge one chicken breast in the flour and shake off the excess. Then dip the chicken breast in the egg, and then coat in the breadcrumb mixture. Place on the baking sheet. Repeat this process for the remaining three chicken breasts.
    5. Spray the top of each chicken breast with cooking spray and bake for 8 minutes. Turn the chicken breasts over and bake for 5 more minutes. Ensure that the chicken is cooked to an internal temperature of 165 degrees F.
    6. While the chicken is baking, heat the oil and a generous amount of cooking spray over medium heat in a small nonstick skillet. Add the capers and sauté for 2-3 minutes.
    7. Add about 1 tbsp lemon juice and cook until the lemon juice is completely reduced. Add the chicken broth and simmer until reduced by half. Stir in the parsley.
    8. Remove the chicken from the oven and serve with 1 Tbsp. of sauce drizzled over the chicken.
    CKD Dialysis
    Kidney-Friendly
    Italian
    Dinner
    Quick & Easy
    Main Dish
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast and 1 tbsp sauce


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      130mg

      43%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      35g

    • Potassium
      380mg
      8%

    Ingredients

    boneless skinless chicken breasts
    20 oz

    salt
    1/4 tsp

    black pepper
    1/2 tsp

    whole wheat flour
    1/4 cup

    eggs
    1

    juice of 1 lemon
    1

    bread crumbs
    1/2 cup

    Italian seasoning
    1 tsp

    olive oil
    1 tsp

    capers (drained and rinsed)
    2 tbsp

    low sodium chicken broth
    1/2 cup

    chopped fresh parsley
    1/4 cup

  • Budget-Friendly BBQ Chicken Salad

    Budget-Friendly BBQ Chicken Salad

    How to Make Budget-Friendly BBQ Chicken Salad

    Who doesn’t like barbecued chicken during the summer? Tossing it in with some lower carb vegetables and turkey bacon makes for a salad that will be popular with the entire family. Serve it with some whole wheat garlic bread, if desired.


    20 min prep time


    5servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F.
    2. Coat a baking sheet with cooking spray. Line the sheet with chicken breasts and brush each generously with barbeque sauce. Bake for 30 minutes or until internal temperature of chicken is 165 degrees F. Set aside to cool.
    3. In a large salad bowl, toss together bacon, carrots, lettuce, onion, cucumber, tomatoes, salt (optional), and pepper.
    4. Once chicken is cool, chop into small pieces and toss with the salad ingredients.
    5. Pour dressing over salad and toss gently to coat.
    Veggie Rich
    Mexican/Southwestern
    Dinner
    Lunch
    Budget Friendly
    Salads
    Main Dish
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    Nutrition facts

    5 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      55mg

      18%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g

    • Protein
      21g

    • Potassium
      715mg
      15%

    Ingredients

    nonstick cooking spray
    1

    chicken breasts (boneless, skinless)
    1 lbs

    barbeque sauce
    1/4 cup

    turkey bacon (cooked crisp and chopped)
    4

    carrot(s) (shredded)
    2

    romaine lettuce (bag, chopped)
    16 oz

    medium red onion ((or 1 small), small dice)
    1/2

    large cucumber (small dice)
    1

    large tomato (seeded and small dice)
    1

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    poppy seed dressing (fat-free)
    1/2 cup

  • Budget-Friendly Asian Turkey Burgers

    Budget-Friendly Asian Turkey Burgers

    How to Make Budget-Friendly Asian Turkey Burgers

    Looking for a way to spice up your burgers? Then this recipe is just for you! Sauces used in this recipe like oyster sauce, Thai chili garlic and Sriracha can be found in the ethnic food aisle at the grocery.


    15 min prep time


    6servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a large bowl, combine ground turkey, scallions, garlic, oyster sauce, chili garlic paste, sesame oil, grated ginger, lime juice, salt (optional), and pepper. Form into 6 patties and refrigerate until ready to grill, at least 15 minutes.
    3. Grill burgers for 5-7 minutes on each side or until the internal temperature of the burger is 165 degrees F.
    4. To assemble the burgers, combine the yogurt and Siracha in a small bowl. Layer each burger between two leaves of lettuce with a scant 1 Tbsp. yogurt mixture and 3 cucumber slices.
    Low Carb
    Grilling
    Asian
    Dinner
    Lunch
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      75mg

      25%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      20g

    • Potassium
      325mg
      7%

    Ingredients

    oyster sauce (if you cannot find oyster sauce, sub 1 Tbsp. reduced sodium soy sauce)
    1 tbsp

    lean ground turkey (93% fat-free)
    20 oz

    green onion (scallion) (minced, white and green part)
    2

    garlic (minced)
    1 clove

    Thai-style chili garlic paste
    1 tsp

    sesame oil
    1 tsp

    fresh ginger (grated)
    1 tbsp

    lime juice
    1 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    plain yogurt (non-fat)
    1/3 cup

    sriracha
    1 tsp

    leaves bibb lettuce
    12

    cucumber(s)
    18 slice

  • Brown Rice Salmon Maki

    Brown Rice Salmon Maki

    How to Make Brown Rice Salmon Maki

    Looking for something a little different for dinner tonight? Try this “sushi” roll at home. The salmon is actually cooked, so there is no raw fish involved.


    25 min prep time


    2servings


    1 roll, cut into 6 slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. Cook the brown rice according to the package directions. When finished cooking, stir in the seasoned rice wine vinegar and cool completely.
    3. Place the salmon filet on the prepared baking sheet. Brush the fillet with the soy sauce. Place the asparagus on the same baking sheet next to the salmon. Spray the salmon and asparagus lightly with cooking spray and bake for 15 minutes. Remove from the oven and cool both the salmon and asparagus completely.
    4. Divide the salmon into two equal portions and flake the salmon. Divide the asparagus into two equal portions.
    5. Divide the red bell pepper into two equal portions.
    6. In a small bowl, whisk together the light mayo and sriracha.
    7. To prepare the maki rolls, place a sushi mat or plastic wrap on a cutting board. Place one nori sheet, shiny side down, on the mat, lining up a long edge of sheet with edge of mat nearest you. Dampen your fingers, and press 1/2 of prepared rice (about a heaping 1/3 cup) onto the nori in 1 layer, leaving a 2-inch border on side farthest from you.
    8. Arrange one portion of the asparagus in an even strip horizontally across rice, starting 1 inch from the side nearest you. (You may need to cut pieces to fit from side to side.) Arrange one portion of the salmon on top of the asparagus. Spoon 1 Tbsp. of the mayo mixture evenly over the salmon then top with one portion of the bell pepper and 1 slice of avocado.
    9. Beginning with edge nearest you, lift the mat up with your thumbs, holding the filling in place with your fingers, and fold mat over the filling so that the upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging the edge of the mat farthest from you to tighten. Open the mat and roll the log forward to seal with the nori border.
    10. Transfer the roll, seam side down, to a cutting board. Repeat the process for the remaining roll. Slice each roll into 6 maki rolls.
    Seafood
    Asian
    Cooking for 1 or 2
    Dinner
    Foodie
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    Nutrition facts

    2 Servings



    • Serving Size

      1 roll, cut into 6 slices


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.9g

        10%

    • Cholesterol
      35mg

      12%

    • Sodium
      575mg

      25%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      15g

    • Potassium
      405mg
      9%

    Ingredients

    nonstick cooking spray
    1

    instant brown rice
    1/2 cup

    seasoned rice wine vinegar (choose one with the lowest sodium)
    1 tbsp

    small salmon filet (3 ounces)
    1

    soy sauce (reduced sodium)
    1 tbsp

    pencil-thin asparagus (trimmed)
    3 oz

    red bell pepper (seeded and thinly sliced)
    1/2

    avocado (seeded and sliced into 4 thin slices)
    1/4

    light mayonnaise
    2 tbsp

    sriracha
    1/2 tsp

    nori sheets
    2

  • Brown Rice Congee with Stir-Fried Herbs

    Brown Rice Congee with Stir-Fried Herbs

    How to Make Brown Rice Congee with Stir-Fried Herbs

    Congee is a traditional rice porridge. It’s commonly eaten at breakfast time, but can also be enjoyed any other time of day. It’s a great way to make a small amount of rice go a long way, and can be paired with meat, fish, veggies or eggs.


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a large pot with the water. Add the rice, cover, and bring to a boil over high heat. Reduce heat to medium, and continue to cook until the rice grains break down and the soup thickens, about 1 hour.
    2. Meanwhile in a small skillet over high heat, add the oil and stir-fry the ginger, scallions, and chilies until fragrant and lightly golden, 30-45 seconds. Add the cilantro and continue to stir-fry until just wilted, about 30 seconds more. Transfer to bowl.
    3. Ladle some congee into 6 individual bowls, and top each with about 1 Tbsp. of stir-fried herbs. Mix the herbs into the porridge to distribute the flavors. Serve.
    Low Sodium
    Asian
    Breakfast and Brunch
    Lunch
    Vegetarian
    Dinner
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        2g

        7%

    • Protein
      3g

    Ingredients

    filtered water
    2 quarts

    brown sushi rice
    1 cup

    grapeseed oil
    1 tbsp

    fresh ginger (peeled and finely julienned)
    2 oz

    green onion (scallion) (trimmed and julienned into 1-inch-long pieces)
    2 whole

    red Thai chilies (stems and seeds removed, thinly sliced into rounds)
    2 whole

    cilantro (stems trimmed and coarsely chopped (about 1 cup))
    1/2 bunch