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Tag: easy pantry recipes

  • Meatloaf Muffins with Sweet Potato Topping

    Meatloaf Muffins with Sweet Potato Topping

    How to Make Meatloaf Muffins with Sweet Potato Topping

    This healthy meal is super easy and delicious. Not to mention – it bakes more quickly than a large meat loaf because of the smaller muffin size.


    20 min prep time


    50 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F. Line a muffin pan with muffin papers.
    2. Clean the potatoes and prick them several times with a fork. Bake the potatoes in the oven for 20 minutes. Remove the potatoes from the oven and microwave them for an additional 5 minutes or until soft. Remove the skins from the potatoes and place the potatoes into a medium bowl. Mash with a potato masher and whisk in the margarine. Mix well.
    3. In a medium bowl, mix together the meatloaf ingredients.
    4. Scoop about 1/4 cup meatloaf mixture into each lined muffin cup. Bake for 25 minutes.
    5. Top each cooked meatloaf muffin with a scoop of sweet potatoes.
    Low Sodium
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Quick & Easy
    Dinner
    Lunch
    Easy Pantry Recipes
    Holidays & Entertaining
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      50mg

      17%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      11g

    • Potassium
      350mg
      7%

    Ingredients

    sweet potatoes
    2 (about 24 oz total)

    margarine (trans-fat-free)
    1 tbsp

    lean ground turkey
    20 oz

    eggs (slightly beaten)
    1

    chili powder
    1 tbsp

    black pepper
    1/4 tsp

    garlic powder
    1 tsp

    onion(s) (finely diced)
    1/3 cup

    cornmeal or oats (gluten-free oats if following gluten-free diet)
    1/2 cup

    ketchup
    2 tbsp

  • Kid-Friendly Raspberry Smoothie Pops

    Kid-Friendly Raspberry Smoothie Pops

    How to Make Kid-Friendly Raspberry Smoothie Pops

    Try these tasty and easy smoothie pops that go perfect on a hot summer day. With a lower carb and sugar content than store-bought popsicles, both kids and adults will love this diabetes-friendly treat.


    5 min prep time


    4servings


    1 pop

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender mix together all ingredients until smooth.
    2. Pour smoothie mixture evenly into 4 ice pop molds. Insert ice pop handle on top. Place upright and freeze until solid; about 3 hours.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Quick & Easy
    Easy Pantry Recipes
    Snacks
    Vegetarian
    Dessert
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pop


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      3g

    • Potassium
      230mg
      5%

    Ingredients

    small banana
    1

    unsweetened frozen raspberries
    1 cup

    Greek berry yogurt (non-fat)
    2 oz

    skim milk
    1/2 cup

  • Hummus Deviled Eggs

    Hummus Deviled Eggs

    How to Make Hummus Deviled Eggs

    Try this twist on traditional deviled eggs. Replace the yolk with a zesty bean mixture to cut down on calories, fat and cholesterol. Your guests will enjoy them just as much!


    15 min prep time


    8servings


    2 egg halves

    Print Recipe >

    Step-By-Step Instructions:

    1. Slice hardboiled eggs in half lengthwise and discard the yolk.
    2. Add garbanzo beans, garlic, lemon zest, lemon juice, olive oil, broth, salt, pepper, salsa and parsley to a blender or food processor. Process until hummus is smooth.
    3. Fill each egg half with a heaping tablespoon of hummus.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Snacks
    Sides
    One Pot
    Easy Pantry Recipes
    Budget Friendly
    Quick & Easy
    Appetizers
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      2 egg halves


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      180mg
      4%

    Ingredients

    eggs (hardboiled and peeled)
    8

    garbanzo beans (chickpeas) (drained and rinsed)
    1 (14.5-oz) can

    garlic
    2 clove

    small lemon (zested and juiced)
    1

    olive oil
    1 tbsp

    low sodium vegetable broth
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    salsa
    1/4 cup

    chopped fresh parsley
    1 tbsp

  • Garbanzo Bean Salad Quick Recipe

    Garbanzo Bean Salad Quick Recipe

    How to Make Garbanzo Bean Salad Quick Recipe

    Beans and legumes are one of the healthiest carbohydrates you can eat with diabetes. Most people say they like beans, but are unsure of how to incorporate more into their diet. Try this delicious salad packed with fiber, protein and flavor!


    15 min prep time


    5servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium salad bowl, mix together all salad ingredients.
    2. In a small bowl, whisk together dressing ingredients. Pour over bean mixture and toss to coat.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Mediterranean
    Easy Pantry Recipes
    Gluten-Free
    Quick & Easy
    Salads
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    5 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      290mg
      6%

    Ingredients

    garbanzo (chickpea) beans (15.5-ounce, rinsed and drained)
    1 can

    medium orange or red pepper (finely diced)
    1

    green pepper (finely diced)
    1

    small red onion (finely diced)
    1/2

    fresh cilantro (chopped)
    1/4 cup

    lemon (juiced)
    1/2

    olive oil
    2 tbsp

    garlic (minced)
    1 clove

    black pepper
    1/4 tsp

    red pepper (crushed, optional)
    1/4 tsp

  • Frozen Yogurt Fruit Pops

    Frozen Yogurt Fruit Pops

    How to Make Frozen Yogurt Fruit Pops

    You can make this recipe with any fruit and flavor of yogurt. Try mango chunks with pineapple yogurt, or kiwi halves with strawberry yogurt. You could also try other toppings like coconut or sprinkles instead of pecans.


    10 min prep time


    6servings


    2 pops

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a small baking sheet with wax paper. Set aside.

    2. Insert the cake pop sticks into the top part of the strawberry. Do not pierce through the end of the strawberry.

    3. Dip each strawberry in the yogurt, shaking so that each strawberry is thinly coated. Use a spoon to help coat the strawberries if needed.

    4. Sprinkle 1 teaspoon of pecans over each coated strawberry.

    5. Place the strawberry pops on the baking sheet and freeze for 1-2 hours or until the yogurt is frozen. Once the pops are frozen, remove from the wax paper and serve or put in a freezer zip top bag.

    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    Easy Pantry Recipes
    Vegetarian
    Foodie
    Dessert
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      2 pops


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      95mg
      2%

    Ingredients

    pecans (chopped)
    1/4 cup

    cake pop sticks
    12

    blueberry Greek yogurt (non-fat)
    1/2 cup

    strawberries (hulled)
    12

    Wax paper
    1

  • 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

  • Budget-Friendly Slow-Cooker Chicken & Sweet Potatoes

    Budget-Friendly Slow-Cooker Chicken & Sweet Potatoes

    How to Make Budget-Friendly Slow-Cooker Chicken & Sweet Potatoes

    No time to cook? Try this slow-cooker chicken for dinner. The sweet potatoes, Dijon mustard and brown sugar make for a unique and tasty flavor. Adding a side of simple steamed broccoli and cauliflower makes this a complete meal that requires less than 15 minutes of active prep time.


    15 min prep time


    6 hr cook time


    4servings


    1 chicken thigh with 2-3 sweet potato rounds and 1 cup broccoli and cauliflower mix

    Print Recipe >

    Step-By-Step Instructions:

    1. Place chicken in a slow cooker. Top chicken with onions and sweet potatoes.
    2. Add the chicken broth, brown sugar blend, thyme, mustard, and bay leaf. Cook on low for 5-6 hours or until chicken is done.
    3. Remove bay leaf and serve with broccoli and cauliflower.
    Dinner
    Easy Pantry Recipes
    Budget Friendly
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh with 2-3 sweet potato rounds and 1 cup broccoli and cauliflower mix


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g

    • Protein
      28g

    • Potassium
      750mg
      16%

    Ingredients

    boneless, skinless chicken thighs
    1 lbs

    onion (chopped)
    1

    large sweet potatoes (peeled and sliced into large rounds)
    1 lbs

    low sodium chicken broth
    1 1/2 cup

    low-calorie brown sugar substitute
    3 tbsp

    dried thyme
    1/4 tsp

    Dijon Mustard
    2 tbsp

    bay leaves
    1

    fresh or frozen broccoli and cauliflower florets (steamed)
    4 cup

  • Budget-Friendly Kale and Sausage Sauté

    Budget-Friendly Kale and Sausage Sauté

    How to Make Budget-Friendly Kale and Sausage Sauté

    This simple, low carb entree is packed with protein, fiber, and vegetables. Best of all, it can be ready in under 30 minutes!


    10 min prep time


    15 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil to a large sauté pan over medium heat.
    2. Add diced sausage and onion and sauté until onions begin to turn golden brown.
    3. Add the kale and chicken broth and sauté until kale softens.
    4. Add remaining ingredients and sauté 3-4 more minutes to heat the beans through.
    5. Serving Suggestion: Serve with a side of brown rice to round out the meal.
    Low Carb
    Fiber Focused
    Easy Pantry Recipes
    Main Dish
    Lunch
    One Pot
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      14g

    • Potassium
      560mg
      12%

    Ingredients

    olive oil
    1 tbsp

    Italian style chicken sausage (diced)
    3 links (about 3 oz each)

    onion (diced)
    1

    chopped kale
    1 (10-oz) bag

    low sodium chicken broth
    1/2 cup

    cannellini beans (drained and rinsed)
    1 (15-oz) can

    crushed red pepper flakes
    1/4 tsp

    salt
    1/4 tsp

    black pepper
    1/2 tsp

  • Budget-Friendly Herb Garlic Meatloaf

    Budget-Friendly Herb Garlic Meatloaf

    How to Make Budget-Friendly Herb Garlic Meatloaf

    This savory budget-friendly meat loaf is just as good as classic meatloaf. Our diabetes-friendly version is made with lean ground turkey and is seasoned with fresh herbs and garlic. For a complete meal, serve with over roasted sweet potatoes (they can roast alongside the meatloaf in the oven) and a nonstarchy vegetable side or simple green salad.

    Watch How to Make Herb Garlic Meatloaf

    play video

    Play video

    Powered by Homemade


    10 min prep time


    35 min cook time


    6servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Pre heat oven to 375 degrees F. Coat a loaf pan with cooking spray. Set aside.

    2. In a medium bowl, break up the piece of whole wheat bread into pea-sized pieces. Add egg and mix well.

    3. Add turkey, garlic, oregano, basil, 1/4 cup ketchup, salt (optional) and ground black pepper. Mix well.

    4. Press the turkey mixture into the loaf pan tightly. Put in oven to bake for 20 minutes.

    5. While meatloaf is baking, whisk together remaining 1/4 cup of ketchup, balsamic vinegar and hot sauce (optional).

    6. After the meatloaf has baked for 20 minutes, pour the ketchup and balsamic glaze over the meatloaf. Return to the oven to bake for an additional 15 minutes or until the internal temperature of the meatloaf is 165 degrees F.

    7. Let the meatloaf rest for 10 minutes, then slice into 6 equal portions.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Easy Pantry Recipes
    Dinner
    Main Dish
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        6g

    • Protein
      20g

    • Potassium
      330mg
      7%

    Ingredients

    nonstick cooking spray
    1 whole

    whole wheat bread
    1 slice

    egg substitute
    1/4 cup

    lean ground turkey
    20 oz

    garlic (minced)
    2 clove

    fresh oregano
    1 tbsp

    fresh basil (chopped)
    1 tbsp

    ketchup (divided)
    1/2 cup

    salt
    1/4 tsp

    black pepper
    1/2 tsp

    balsamic vinegar
    2 tbsp

  • Budget-Friendly Chicken Tostadas

    Budget-Friendly Chicken Tostadas

    How to Make Budget-Friendly Chicken Tostadas

    These chicken tostadas are a delicious dish that won’t break the bank. Save time by buying a rotisserie chicken, which you can often find on sale at a warehouse club.


    10 min prep time


    4servings


    1 tostada

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. In a small bowl, mix together the chicken, salsa, and pinto beans.
    2. Place the tostada shells on a baking sheet. Top each tostada shell with a heaping 1/2 cup of chicken-bean mixture and 1 Tbsp. cheese. Bake for 5 minutes or until the cheese is melted.
    3. Remove the tostadas from the oven and top each tostada with a spoonful of mashed avocado and 1/4 cup lettuce.
    Mexican/Southwestern
    Latin American
    Kid Friendly
    Lunch
    Budget Friendly
    Gluten-Free
    Main Dish
    Dinner
    Easy Pantry Recipes
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 tostada


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g

    • Protein
      29g

    • Potassium
      550mg
      12%

    Ingredients

    shredded cooked chicken
    2 cup

    salsa
    3 tbsp

    canned pinto beans (rinsed and drained)
    1 cup

    reduced-fat, shredded cheddar cheese
    4 tbsp

    tostada shells
    4

    avocado (mashed)
    1/2

    lettuce (shredded)
    1 cup