The Super Diabetes Site

Tag: dinner

  • Cider Braised Chicken

    Cider Braised Chicken

    How to Make Cider Braised Chicken

    The perfect dish to feed a crowd when it’s cold outside. Apples and chard add flavor plus fiber and the yogurt adds creaminess and acidity to the sauce. The best part, this dish is made in one pot and finished in under 45 minutes.

    Watch how to make cider braised chicken

    play video

    Play video


    15 min prep time


    35 min cook time


    4servings


    1 thigh and ~ 1/3 cup sauce mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat bacon in a Dutch oven over medium heat, stirring frequently. Remove to a dish once fully cooked and golden brown.

    2. Drain the fat from the pan and add the oil. Increase the heat to medium-high and add the chicken thighs. Sear each side until browned but not cooked through, about 2 minutes each side.

    3. Remove the thighs to the dish with the bacon. Add the shallot and garlic. Heat until fragrant, about 2 minutes.

    4. Add the vinegar, broth, mustard, pepper and thyme. Use the back of a spoon to scrape up any browned bits stuck to the bottom of the pan.

    5. Stir in the apples and chard. Add the thighs and bacon back into the pot. Make sure the chicken is covered in liquid.

    6. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes and the chicken reaches 165 F on a thermometer.

    7. Turn off the heat and stir in the yogurt. Enjoy!

    Comfort Food
    Dinner
    One Pot
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 thigh and ~ 1/3 cup sauce mixture


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    • Potassium
      480mg
      10%

    Ingredients

    bacon (chopped)
    1 slice

    olive oil
    1 tsp

    boneless skinless chicken thighs
    1 lbs

    shallots (diced)
    1 whole

    garlic (minced)
    1 clove

    Pink Lady apple (sliced)
    1 med

    Apple Cider Vinegar
    1/4 cup

    low sodium chicken broth
    1 cup

    Dijon Mustard
    1 tbsp

    black pepper
    1/4 tsp

    fresh thyme (chopped)
    2 tsp

    swiss chard (chopped)
    2 cup

    Plain Nonfat Greek yogurt
    2 tbsp

  • Shrimp Creole and Cauliflower Grits

    Shrimp Creole and Cauliflower Grits

    How to Make Shrimp Creole and Cauliflower Grits

    In this twist to classic grits, corn is swapped out for cauliflower and white beans for a creamy alternative that pairs perfectly with the spice in the shrimp. You can swap out the chicken stock with a quick homemade stock using the shrimp shells. Consider buying Cajun seasoning (typically a mix of chili pepper, smoked paprika, cayenne, garlic, onion, salt, pepper, and herbs) to cut down on prep time—and it works as a great seasoning for vegetables. If purchasing, a salt-free Cajun seasoning is recommended.

     

    Watch how to make shrimp creole and cauliflower grits

    play video

    Play video

     


    10 min prep time


    30 min cook time


    4servings


    1 1/2 cups grits and 1 cup creole

    Print Recipe >

    Step-By-Step Instructions:

    1. For the grits: Heat oil in a medium pot over medium-high heat. Add the cauliflower and cook until softened and lightly browned, about 10 minutes. Add the garlic and heat until fragrant, about 1 minute.

    2. Add the beans, broth, and water. Cook for 5 minutes. Turn off the heat. Add the Parmesan and onion powder. Using a masher or blender, mix until just creamy with a little texture remaining. Add more water as needed. Season with pepper. Cover to keep warm until serving.

    3. For the shrimp: Pat the shrimp dry with a paper towel. Heat 1½ tsp oil in a large skillet over medium-high heat and add the shrimp in a single layer. Lightly sear on one side until curled and lightly charred. Remove shrimp to a plate and add the remaining oil to the pan.

    4. Add the celery, onion, and bell pepper to the pan. Reduce heat to medium and cook, stirring occasionally until tender but not overly browned, about 7 minutes. If the pan gets too dry while the vegetables cook, add water as needed.

    5. Add the garlic and seasoning and heat until fragrant, about 1 minute. Add the tomatoes, broth, and bay leaf. Use a spoon to scrape any bits stuck to the bottom of the pan. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until thickened, stir frequently to prevent the bottom from burning.

    6. Serve on top of cauliflower “grits” and garnish with onions and hot sauce.

    7. Serve on top of cauliflower “grits” and garnish with onions and hot sauce.

    Veggie Rich
    Seafood
    Caribbean
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups grits and 1 cup creole


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      130mg

      43%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      24g

    • Potassium
      1100mg
      23%

    Ingredients

    green onion (scallion) (sliced, for garnish)
    1 stalks

    cauliflower (trimmed and grated)
    approximately 2 lbs.

    olive oil (for grits)
    2 tsp

    garlic (minced, for grits)
    1 clove

    low-sodium white beans (drained and rinsed)
    1/2 can

    lower-sodium chicken broth
    1/2 cup

    water
    1/2 cup

    finely grated parmesan cheese (optional)
    1 tbsp

    onion powder
    1/2 tsp

    olive oil (divided, for grits)
    1 tbsp

    large shrimp (peeled and deveined)
    1 lbs

    celery (diced)
    2 stalks

    yellow onion (diced)
    1 small

    green bell pepper (diced)
    1 whole

    garlic powder (minced, for grits)
    3 cloves

    salt-free Creole seasoning
    2 tsp

    canned diced tomatoes
    14 oz

    low sodium chicken broth (for grits)
    1 cup

    bay leaves
    1 leaves

    Worcestershire sauce
    1 tsp

  • Dairy-Free Loaded Nachos

    Dairy-Free Loaded Nachos

    How to Make Dairy-Free Loaded Nachos


    10 min prep time


    10 min cook time


    6servings


    5 nachos

    Print Recipe >

    Step-By-Step Instructions:

    1. Turn oven to broil, 500 degrees F.
    2. Mix all the vegetables in a bowl, season with salt, pepper, and cumin.
    3. Set a sheet of parchment paper on top of an oven safe tray add all the tortilla chips
    4. Remove excess liquid from the vegetable mixture and place them on top of the tortilla chips.
    5. Top everything with both Daiya “cheeses” and broil for 5 minutes. Ensure sure it doesn’t burn.
    6. Remove from oven – let cool for 5-10 minutes – share and enjoy with family and friends!
    Kid Friendly
    Mexican/Southwestern
    Vegetarian
    Vegan
    Dinner
    Holidays & Entertaining
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      5 nachos


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        5g

    • Protein
      9g

    • Potassium
      440mg
      9%

    Ingredients

    roma (plum) tomatoes (finely diced)
    3

    white onion (finely diced)
    1/4 med

    garlic (finely diced)
    1 clove

    jalapeño pepper (roasted and finely diced)
    1

    ripe lemon (juiced)
    1

    canned chickpeas (drained and rinsed)
    14 oz

    canned black beans (drained and rinsed)
    14 oz

    frozen corn
    2/3 cup

    fresh cilantro (finely chopped)
    2 tbsp

    salt
    1/4 tsp

    black pepper (or more to flavor)
    1 tsp

    ground cumin
    1 tsp

    smoked paprika
    1 tsp

    dairy-free shredded mozzarella cheese
    1/2 cup

    dairy-free shredded cheddar cheese
    1/2 cup

    tortilla chips
    30

  • Creamy Pumpkin Pasta

    Creamy Pumpkin Pasta

    How to Make Creamy Pumpkin Pasta

    This creamy pumpkin pasta is a comforting diabetes-friendly meal for a brisk autumn night. This high fiber recipe is vegetarian, but you can try adding a lean protein like chicken for more protein. Plus, the leftovers make an easy meal the next day!


    10 min prep time


    25 min cook time


    12servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large skillet over medium heat. Add the oil, onion, and garlic. Cook, stirring often, until the onion softens, 4–5 minutes.

    2. Add the pumpkin, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes. 

    3. Meanwhile, cook the pasta according to the package directions.

    4. Toss the cooked pasta with the sauce and top with grated cheese and parsley.

    Fiber Focused
    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      178mg
      4%

    Ingredients

    olive oil
    3 tbsp

    yellow onion (diced)
    1 whole

    pumpkin puree
    1 1/2 cup

    garlic (minced)
    2 clove

    skim milk
    1/2 cup

    vegetable broth
    3/4 cup

    white pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    whole-wheat rotini pasta
    12 oz

    Kosher Salt
    1 tsp

    Parmesan cheese
    1 tbsp

    fresh parsley (chopped)
    2 tbsp

  • Breakfast Pizza

    Breakfast Pizza

    How to Make Breakfast Pizza

    Breakfast + pizza. Is there any better duo? Try a cauliflower pizza crust as a base in this veggie-packed egg scramble recipe. Whether you’re whipping it up for a tasty breakfast or using it as a “I want breakfast for dinner,” recipe, you’re sure to love every bite!


    15 min prep time


    35 min cook time


    4servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook turkey bacon according to package instructions. Let cool then tear or chop into pieces. Set aside.

    2. Preheat oven to 425 degrees F.

    3. Meanwhile, sauté onions, peppers, and collard greens in olive oil over medium high heat until softened, 10 minutes. Add chopped spinach. Stir to incorporate and cook until wilted.

    4. In a bowl, beat eggs and egg whites. Into the same sauté pan with the onions and peppers, add eggs and mix into the vegetables. Cook until they are softly scrambled, meaning they are not fully cooked. They will finish cooking in the oven.

    5. Remove from heat and add turkey bacon pieces and ½ cup cottage cheese. Mix well.

    6. Remove the CAULIPOWER Plain Pizza Crust from the freezer and spread the cottage cheese on like you would a pizza sauce. Spread to the edges for best flavor.

    7. Spread the egg mixture on top of the cottage cheese. Sprinkle scallions evenly over the pizza.

    8. Bake directly on the oven rack for 15 minutes, or until the crust is crispy.

    Veggie Rich
    Comfort Food
    Breakfast and Brunch
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      140g

      179%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      120mg

      40%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      17g

    • Potassium
      420mg
      9%

    Ingredients

    cauliflower pizza crust
    1 whole

    turkey bacon, lower in sodium
    3 slice

    olive oil
    2 tbsp

    onion(s) (chopped)
    1 med

    red bell pepper (chopped)
    1 med

    black pepper
    1/4 tsp

    collard greens (stemmed, chopped, and cleaned)
    large bunch

    spinach (chopped)
    1 cup

    eggs (beaten)
    2 large

    egg whites (beaten)
    3 large

    green onion (scallion)
    2 stalks

    cottage cheese (divided)
    1 cup

  • Easy Spinach Ricotta Enchiladas

    Easy Spinach Ricotta Enchiladas

    How to Make Easy Spinach Ricotta Enchiladas

    Try a healthy new twist on enchiladas by sneaking in an extra serving of veggies with this easy spinach ricotta enchilada recipe. Ready to eat in 30 minutes, this diabetes-friendly dish is sure to be a new family favorite!


    15 min prep time


    15 min cook time


    6servings


    2 enchiladas

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Heat a large skillet over medium heat. Add oil, onion, and pepper. Cook, stirring occasionally, until onion softened, 4–5 minutes. 

    3. Transfer cooked onions to a large bowl. Add spinach, ricotta, and cottage cheese. Stir to combine. 

    4. Wrap the tortillas in a wet paper towel and microwave for 30 seconds. 

    5. Spray a baking dish with cooking spray. Divide spinach filling equally between tortillas. Roll and place seam side down in the baking dish. 

    6. Pour enchilada sauce over the tortillas. Top with shredded cheese. Bake for 10–15 minutes, until the cheese is melted and bubbly. 

    7. Divide enchiladas between plates and top with green onions. 

    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      2 enchiladas


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      269mg
      6%

    Ingredients

    olive oil
    1 tsp

    yellow onion (diced)
    1 small

    black pepper
    1/4 tsp

    frozen spinach (thawed and excess water squeezed)
    10 oz

    low-fat ricotta cheese
    4 oz

    cottage cheese (nonfat)
    7 oz

    corn tortillas (5 inches)
    12

    canned red enchilada sauce
    1 cup

    Monterey jack cheese (shredded)
    1 1/2 oz

    green onion (scallion) (sliced)
    1 bunch

  • Chicken Apple Crunch Salad

    Chicken Apple Crunch Salad

    How to Make Chicken Apple Crunch Salad

    This savory and sweet chicken apple crunch salad will delight your taste buds by pairing fresh flavors with nutrition. Chicken apple crunch salad is delicious and light, good for lunch, dinner, or a protein-filled snack. It has been modified for the dialysis diet to encourage healthy eating and reduce food-related stress.


    5 min prep time


    5servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cube cooked chicken. Dice apple and celery. Chop scallions

    2. Combine chicken, apple, celery, scallions, and raisins in a large salad bowl.

    3. Whisk together mayonnaise, sour cream, lemon juice, cinnamon, and black pepper. Pour over the chicken-apple mixture and toss.

    4. Refrigerate to chill prior to serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    American
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    5 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      50mg

      17%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      16g

    • Potassium
      288mg
      6%

    Ingredients

    cooked chicken
    2 cup

    Gala apples
    1 cup

    celery
    1/2 cup

    scallions
    2 tbsp

    raisins
    1/4 cup

    light mayonnaise
    1/3 cup

    light sour cream
    1 tbsp

    lemon juice
    1 tbsp

    ground cinnamon
    1/4 tsp

    black pepper
    1/4 tsp

  • Peanut Chicken with Cauliflower Rice

    Peanut Chicken with Cauliflower Rice

    How to Make Peanut Chicken with Cauliflower Rice

    Craving Asian food but don’t want all the carbs? Try this healthier version of peanut chicken that substitutes white rice for riced cauliflower! Cauliflower is a great low-carb alternative to rice that offers an extra serving of nutritious veggies to this classic dish.


    10 inutes prep time


    20 min cook time


    4servings


    ½ cup cauliflower rice & 1 cup chicken and peanut sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Spray a large skillet with cooking spray and heat over medium heat. Add chicken and cook, stirring often, until golden brown. Transfer chicken to a plate and return the skillet to medium heat.

    2. Add the sesame oil and stir in the onion, garlic, ginger, and chili-garlic sauce. Cook, stirring occasionally, until onion softens, 4–5 minutes.

    3. Add soy sauce, peanut butter, coconut milk, almond milk, and tomatoes. Stir until the sauce is creamy and the peanut butter is fully distributed. 

    4. Bring to a simmer. Return chicken to the pan and add the chopped cilantro. Reduce heat to low and simmer until the sauce thickens, 3–4 minutes.

    5. Serve chicken over cauliflower rice and garnish with peanuts and more cilantro, if desired.

    Low Carb
    Asian
    One Pot
    Main Dish
    Budget Friendly
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup cauliflower rice & 1 cup chicken and peanut sauce


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      39g

    • Potassium
      671mg
      14%

    Ingredients

    nonstick cooking spray
    1 whole

    chicken breasts (cut into cubes)
    1 lbs

    yellow onion (diced)
    1/2 med

    garlic (minced)
    2 clove

    fresh ginger (grated)
    2 tsp

    toasted sesame oil
    1 tsp

    Thai style chili garlic sauce
    1 tsp

    soy sauce
    1 1/2 tsp

    peanut butter
    1 tbsp

    coconut milk
    2 tbsp

    unsweetened almond milk
    2 tbsp

    canned diced tomatoes (drained)
    14 1/2 oz

    fresh cilantro (chopped)
    1/4 cup

    cauliflower “rice”
    2 cup

    peanuts (chopped, optional)
    1 tbsp

  • Chicken Nuggets with Honey Mustard Dipping Sauce

    Chicken Nuggets with Honey Mustard Dipping Sauce

    How to Make Chicken Nuggets with Honey Mustard Dipping Sauce

    This recipe is not only delicious, but it’s also kidney-friendly. Try a variety of dipping sauces, such as barbecue sauce, curry sauce, fruit spreads, or low-sodium salad dressing.


    10 min prep time


    15 min cook time


    12servings


    3 nuggets, 1 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Stir mustard, mayonnaise, honey, and Worcestershire sauce in a small bowl. Refrigerate sauce to chill until nuggets are cooked.

    2. Preheat to 400 degrees F.

    3. Cut chicken breast into 36 bite-sized pieces.

    4. Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.

    5. Bake nuggets on a baking sheet sprayed with non-stick cooking spray for 15 minutes until done.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      3 nuggets, 1 tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      40mg

      13%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      11g

      4%

      • Total Sugars
        5g
      • Added Sugars
        5g

        10%

    • Protein
      9g

    • Potassium
      100mg
      2%

    Ingredients

    corn flakes
    3 cup

    1% milk
    2 tbsp

    eggs
    1 large

    Worcestershire sauce
    2 tsp

    honey
    3 tbsp

    mayonnaise
    1/2 cup

    Yellow Mustard
    1 tbsp

    boneless, skinless chicken breasts
    1 lbs

  • Green Pesto Pasta

    Green Pesto Pasta

    How to Make Green Pesto Pasta

    Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.


    5 min prep time


    15 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water to a boil and cook pasta as directed, without salt. Drain.

    2. Place basil leaves, garlic, and parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse.

    3. Add pepper to taste.

    4. Pour basil pesto sauce onto the pasta and toss to coat before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Sides
    Main Dish
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        1g

    • Protein
      8g

    • Potassium
      180mg
      4%

    Ingredients

    whole grain spaghetti noodles
    6 oz

    fresh basil
    2 cup

    garlic cloves
    4

    olive oil
    1/4 cup

    Parmesan cheese (shredded)
    2 tbsp

    black pepper
    1/4 tsp