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Tag: dinner

  • BBQ Chicken Pizza

    BBQ Chicken Pizza

    How to Make BBQ Chicken Pizza

    Serve this pizza with a big garden salad drizzled lightly with low-fat Ranch dressing. It’s a quick, easy and budget-friendly meal!


    25 min prep time


    50 min cook time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.

    2. Season the chicken with salt and pepper on both sides.

    3. Place the chicken on the prepared baking sheet and bake for 25 minutes or until the juices run clear. Remove the chicken from the oven and chop into half-inch pieces.

    4. In a small saucepan, combine the sugar-free apricot preserves, barbeque sauce, and hot sauce. Bring to a boil.

    5. Spoon the sauce over the pizza crust. Top the crust with cooked chicken, sliced onion, carrot, and cheese. Sprinkle the cheese with the dried oregano.

    6. Bake the pizza for 20-25 minutes or until the cheese is melted and bubbly.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      11g

    • Potassium
      44mg
      <1%

    Ingredients

    nonstick cooking spray
    1

    boneless, skinless chicken breast
    1/2 lbs

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    sugar-free apricot preserves
    1/4 cup

    barbeque sauce
    1/4 cup

    hot sauce
    1/2 tsp

    12-inch prepackaged whole-wheat pizza crust
    1

    shredded carrots
    1 cup

    medium red onion (thinly sliced)
    1/2

    reduced-fat shredded Italian-style cheese
    1/2 cup

    dried oregano
    1/2 tsp

  • Barley Hoppin’ John with Turkey Kielbasa

    Barley Hoppin’ John with Turkey Kielbasa

    How to Make Barley Hoppin’ John with Turkey Kielbasa

    It’s a good luck tradition to eat black-eyed peas on New Year’s Day. Why stop there? Enjoy this hearty take on Hoppin’ John any day of the year! This dish is typically made with rice, but barley adds more fiber and an interesting texture.


    15 min prep time


    20 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add oil to a large sauté pan over medium heat. Add onion, bell pepper and garlic. Sauté for 5 minutes. Add kielbasa and sauté another 2 minutes.
    2. Add broth, red pepper flakes, ground black pepper and black-eyed peas. Bring to a boil then reduce to a low simmer. Simmer for 7 minutes. Stir in cooked barley and simmer 2 more minutes.
    3. Top with sliced scallions.
    4. Note: To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Comfort Food
    Holidays & Entertaining
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g

    • Protein
      12g

    • Potassium
      380mg
      8%

    Ingredients

    olive oil
    2 tsp

    medium onion (diced)
    1

    red bell pepper (seeded and diced)
    1

    garlic (minced)
    2 clove

    turkey kielbasa (diced)
    8 oz

    low sodium chicken broth
    1 cup

    crushed red pepper flakes
    1/4 tsp or to taste

    black pepper
    1/2 tsp

    black-eyed peas (drained and rinsed)
    1 (15-oz can)

    cooked barley
    1 cup

    scallion (thinly sliced, green and white parts)
    2

  • Barbecued Rosemary Chicken

    Barbecued Rosemary Chicken

    How to Make Barbecued Rosemary Chicken

    Try this classic recipe that’s been spiced up with some fresh rosemary to make a diabetes-friendly dish that’s bursting with flavor. To take full advantage of the late-summer fresh produce harvest, pair with our Sauteed Asparagus, Peppers, and Mushroom recipe!


    30 min prep time


    10 min cook time


    2servings


    3 ounces chicken + 2 Tbsps. sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.
    2. Lightly spray the grill rack with cooking spray. Preheat the grill on medium heat.
    3. Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. (The internal temperature should reach at least 165 degrees F). Transfer to plates.
    4. Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.
    Comfort Food
    Grilling
    Cooking for 1 or 2
    Lunch
    Main Dish
    Dinner
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    Nutrition facts

    2 Servings



    • Serving Size

      3 ounces chicken + 2 Tbsps. sauce


    • Amount per serving



      Calories





      235

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      65mg

      22%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        13g

    • Protein
      24g

    Ingredients

    olive oil
    2 tsp

    lemon zest (grated)
    1 tsp

    fresh lemon juice
    1 tbsp

    medium garlic (minced)
    1 clove

    fresh rosemary (chopped)
    1 tbsp

    salt
    1/8 tsp

    pepper
    1/8 tsp

    chicken breast halves (boneless, skinless, about 4 ounces each, all visible fat discarded)
    2

    nonstick cooking spray
    1

    barbeque sauce (lowest sodium available)
    3 tbsp

    balsamic vinegar
    1 tbsp

    honey
    1 tsp

  • Bangers and Mash

    Bangers and Mash

    How to Make Bangers and Mash

    Bangers and Mash is a traditional Irish Pub food that is usually very high in fat and carbs. This healthier version uses home made turkey sausage and mashed sweet potatoes to make it more diabetes-friendly and heart healthy.


    15 min prep time


    45 min cook time


    6servings


    1 piece of sausage and 2/3 cup mashed sweet potato

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
    2. Line the sweet potatoes on the baking sheet and bake for 45 minutes or until tender when pierced with a fork. Set aside to cool slightly.
    3. While the sweet potatoes are cooling, mix the whole wheat bread and egg, and mix well until bread is softened and a paste forms. Stir in the ground turkey, thyme, sage, garlic powder, cayenne pepper, 1/2 tsp of the salt, and 1/4 tsp of the black pepper.
    4. Divide the sausage mixture into 6 equal sized patties and sauté in a medium non-stick sauté pan coated with cooking spray for about 4-5 minutes on each side or until the center of the patty reaches an internal temperature of 165 degrees.
    5. Once the sweet potatoes have cooled slightly, peel the skins off (they should be easy to peel off by hand) and add the peeled sweet potatoes to a bowl with 1 tbsp olive oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper. Mash with a potato masher or sturdy whisk until fluffy.
    6. Serve one sausage patty on top of a scoop of the mashed sweet potatoes.
    Comfort Food
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 piece of sausage and 2/3 cup mashed sweet potato


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    • Potassium
      760mg
      16%

    Ingredients

    nonstick cooking spray
    1

    sweet potatoes (washed and dried)
    2 lbs

    whole wheat bread (crusts removed)
    1

    egg substitute
    1/4 cup

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

    ground thyme
    1/2 tsp

    ground sage
    1/2 tsp

    garlic powder
    1 tsp

    cayenne pepper
    1/4 tsp

    salt (divided use)
    3/4 tsp

    black pepper (divided use)
    1/2 tsp

    olive oil
    1 tbsp

  • Balsamic Glazed Salmon

    Balsamic Glazed Salmon

    How to Make Balsamic Glazed Salmon

    Salmon is full of heart-healthy omega-3 fatty acids, which may decrease triglyceride levels and may have additional health benefits as well. This quick and easy recipe is perfect for a weeknight meal for 2. Pair with this zesty Mojito Sweeties Mash and a nonstarchy vegetable for a complete, balanced meal.


    10 min prep time


    2servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Place parchment paper on a baking sheet.
    2. In a small saucepan, bring the vinegar, Dijon mustard, and honey to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 10 minutes.
    3. Brush the salmon filets with half of the balsamic glaze and reserve the other half. Bake the salmon for 10-14 minutes, or until the salmon is cooked through and flakes easily with a fork.
    4. Remove the salmon from the oven and pour the remaining glaze over the salmon. Top with green onion and serve hot.
    Seafood
    Quick & Easy
    Main Dish
    Cooking for 1 or 2
    Dinner
    Foodie
    Gluten-Free
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      80mg

      27%

    • Sodium
      195mg

      8%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        15g

    • Protein
      26g

    • Potassium
      435mg
      9%

    Ingredients

    balsamic vinegar
    1/2 cup

    Dijon Mustard
    2 tsp

    honey
    2 tsp

    salmon filets (4 oz each)
    2

    green onion (chopped)
    1/2

  • Balsamic Chicken with Mushrooms

    Balsamic Chicken with Mushrooms

    How to Make Balsamic Chicken with Mushrooms

    This simple chicken entree is budget-friendly and a perfect start to a healthy plate. Serve with a simple vegetable side like Easy Middle Eastern Green Beans or Tarragon Tomatoes.


    20 min prep time


    4servings


    1 chicken breast with heaping 1/4 cup mushrooms

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken breast in a plastic bag and pound thin with a mallet.

    2. Heat olive oil over medium-high heat in a skillet.

    3. Dredge the chicken in flour and coat it on both sides. Add the chicken to the pan and sauté 5 minutes per side. Remove the chicken from the pan and set aside.

    4. Melt the margarine in the pan. Add the mushrooms and pepper and cook for 5 minutes. Add the balsamic vinegar to the pan and bring it to a boil to reduce the liquid.

    5. Add the chicken broth to the pan and simmer 2 more minutes. Add the chicken breast back to the pan and simmer for 5 minutes.

    CKD Dialysis
    Kidney-Friendly
    Italian
    Main Dish
    Holidays & Entertaining
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast with heaping 1/4 cup mushrooms


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      29g

    • Potassium
      630mg
      13%

    Ingredients

    boneless, skinless chicken breast (divided into 4 (4-oz) portions)
    1 lbs

    olive oil
    1 tbsp

    all-purpose flour
    1/4 cup

    trans-fat-free margarine
    1 tbsp

    sliced mushrooms
    10 oz

    black pepper
    1/4 tsp

    balsamic vinegar
    1/3 cup

    low sodium chicken broth
    1/2 cup

  • Baked Pork Hawaiian

    Baked Pork Hawaiian

    How to Make Baked Pork Hawaiian

    This sweet and savory diabetes-friendly dish will pair well with just about any nonstarchy vegetable. Try it out with our roasted green beans recipe.


    20 min prep time


    10servings


    3 ounces

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oven to 350°F. Sprinkle the pork with salt and pepper and place in a shallow pan. Bake for 1 hour. Drain off all excess fat.
    2. Meanwhile, mix the ingredients together and let stand to blend flavors.
    3. Pour the sauce over the pork and bake an additional 45-60 minutes, basting frequently or until thermometer registers 155°F. Remove from oven and cover with aluminum foil. Let rest for 10 minutes. Carve into thin slices.
    Comfort Food
    Dinner
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    10 Servings



    • Serving Size

      3 ounces


    • Amount per serving



      Calories





      177

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      53mg

      18%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        12g

    • Protein
      19g

    Ingredients

    lean boneless pork sirloin roast (trimmed of fat)
    2 lbs

    Salt to taste (optional)
    1

    Pepper to taste (optional)
    1

    onion(s) (diced)
    1/2 cup

    green pepper (diced)
    1/4 cup

    tomato sauce (8 oz cans)
    2

    Worcestershire sauce
    1 tbsp

    Apple Cider Vinegar
    1/3 cup

    pineapple tidbits (8 oz can, packed in their own juice)
    1

    brown sugar
    1/4 cup

    mustard powder
    1/2 tsp

  • Baked Fish Fillets with Thyme-Dijon Topping

    Baked Fish Fillets with Thyme-Dijon Topping

    How to Make Baked Fish Fillets with Thyme-Dijon Topping

    Serve up these tasty, baked fish fillets with some roasted sweet potatoes and Brussels sprouts. It would make a diabetes-friendly, yet elegant dish to make for your sweetie on a special occasion!


    5 min prep time


    20 min cook time


    4servings


    3 ounces fish + 1 Tbsp. topping

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Lightly spray a baking sheet with cooking spray.

    2. Place the fish on the baking sheet. Bake for 18-20 minutes, or until the fish flakes easily when tested with a fork.

    3. Meanwhile, in a small bowl, stir together the remaining ingredients.

    4. Spread the margarine mixture over the fish.

    Low Carb
    Seafood
    Main Dish
    Holidays & Entertaining
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces fish + 1 Tbsp. topping


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      40mg

      13%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      22g

    • Potassium
      564mg
      12%

    Ingredients

    nonstick cooking spray
    1

    grouper or other mild fish fillets (4 oz each, rinsed and patted dry)
    4

    light tub margarine (make sure it is trans-fat-free)
    3 tbsp

    fresh parsley (finely chopped)
    2 tbsp

    Dijon Mustard (lowest sodium available)
    1 tsp

    dried thyme (crumbled)
    1/4 tsp

    red hot-pepper sauce
    1/4 tsp

    salt
    1/8 tsp

  • Baked Falafel

    Baked Falafel

    How to Make Baked Falafel

    To reduce the carbohydrates in this recipe, serve the falafel sandwiches in lettuce cups instead of whole wheat pitas.


    30 min prep time


    8servings


    ½ pita, 2 pieces of falafel, 2 Tbsps. sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees. Line a large baking sheet with a silicon mat or parchment paper. If using parchment paper, coat generously with cooking spray. Set aside.
    2. In a food processor or blender, add garlic, onion, curry powder, cayenne pepper, cilantro, parsley and olive oil. Blend into a paste.
    3. Add in garbanzo beans and pulse to chop beans and mix into onion paste. Do not blend the beans into a paste. The falafel should be slightly chunky.
    4. Add flour, baking powder, salt (optional), and ground black pepper. Pulse until just incorporated.
    5. Refrigerate falafel mixture for 15-20 minutes. While the falafel is chilling, add yogurt, tahini, garlic and parsley to a small bowl and whisk. Keep yogurt sauce in the refrigerator until ready to use.
    6. Scoop falafel into balls that are about 2 Tbsps. of mixture (or 1/8 of a cup). Place on baking sheet and repeat to make 16 falafel balls.
    7. Spray the falafel balls with cooking spray and sprinkle with sesame seeds.
    8. Bake on the bottom rack of the oven for 15 minutes. Turn the oven down to 350 and move the baking sheet to the top rack. Bake an additional 15 minutes.
    9. Once the falafel is done baking, stuff two falafel balls into half of a whole wheat pita, add 2 Tbsps. yogurt tahini sauce, 2 slices of tomato and 3-4 slices of red onion.
    Fiber Focused
    Mediterranean
    Dinner
    Foodie
    Sandwiches
    Lunch
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      ½ pita, 2 pieces of falafel, 2 Tbsps. sauce


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        7g

    • Protein
      14g

    • Potassium
      450mg
      10%

    Ingredients

    garlic (minced)
    1 tbsp

    small onion (chopped)
    1

    curry powder
    1 tbsp

    cayenne pepper
    1/4 tsp

    cilantro (minced)
    2 tbsp

    parsley (minced)
    1 tbsp

    olive oil
    1 tbsp

    garbanzo beans (chickpeas) (15 oz cans, drained and rinsed)
    2

    whole wheat or all purpose flour
    1 1/2 tbsp

    baking powder
    2 tsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    nonstick cooking spray
    1

    sesame seeds
    1 tbsp

    Plain Nonfat Greek yogurt (non-fat)
    1 cup

    tahini
    1/4 cup

    garlic (minced)
    1 tbsp

    parsley (minced)
    1 tbsp

    whole wheat pita (cut in half)
    4

    tomato(es) (sliced into 8 slices each)
    2

    red onion (thinly sliced)
    1/2

  • Mediterranean Chicken with Artichoke Topping

    Mediterranean Chicken with Artichoke Topping

    How to Make Mediterranean Chicken with Artichoke Topping

    Liven up chicken breast with this mediterranean-inspired recipe that is bursting with flavors.


    5 min prep time


    35 min cook time


    4servings


    1 chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
    2. Place the chicken breasts in a plastic freezer bag or between plastic wrap. Use a mallet or rolling pin and pound the chicken breasts until it is 1/2 inch thick.
    3. Squeeze the lemon juice over the chicken breasts and season with the garlic powder and black pepper. Bake the chicken 25 minutes.
    4. While the chicken is baking; warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts and cook about 3 minutes. Add the chicken broth and simmer for 5 minutes. Stir in the parmesan cheese.
    5. Remove the chicken from the oven. Spread the artichoke mixture evenly over the chicken breasts. Bake for 10 more minutes or until the chicken is done.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Dinner
    Quick & Easy
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      400mg
      9%

    Ingredients

    nonstick cooking spray
    1

    fresh lemon juice
    2 tbsp

    boneless, skinless chicken breasts
    4 (4-oz) breasts

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    garlic (minced)
    1 clove

    artichoke hearts (drained and chopped)
    1 (15-oz) can

    low sodium chicken broth
    1/3 cup

    Parmesan cheese (grated)
    3 tbsp