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Tag: foodie

  • Sweet Potato and Spinach Dumplings

    Sweet Potato and Spinach Dumplings

    How to Make Sweet Potato and Spinach Dumplings

    Savory sweet potato dumplings are surrounded by a meaty tomato sauce in this restaurant-worthy main dish.


    15 min prep time


    60 min cook time


    8servings


    3 dumplings, 1/4 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Place the sweet potato on a baking sheet and bake for 40 minutes, or until soft when poked with a fork. Remove the sweet potato from the oven and set it aside to cool.
    2. Meanwhile, in a large bowl, whisk the egg, egg whites, and ricotta cheese until smooth. Fold in the Parmesan cheese, pepper, nutmeg, and spinach.
    3. Remove the skin from the sweet potato and mash well. Fold in the mashed sweet potato and the flour to the egg-ricotta mixture. The mixture will be wet and sticky. Let it rest for 10 minutes.
    4. While the dough rests, coat a large sauté pan with cooking spray and heat it over medium-high heat. Add the turkey and sauté until barely cooked through, about 8 minutes.
    5. Pour the marinara sauce and broth over the turkey and stir to incorporate. Reduce the heat to low.
    6. Scoop 2-inch balls of the dumpling batter and gently drop them into the sauce to make 24 dumplings. Cover and simmer for 20 minutes.
    Italian
    Holidays & Entertaining
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      3 dumplings, 1/4 cup sauce


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.6g

        13%

    • Cholesterol
      90mg

      30%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      25g

    • Potassium
      735mg
      16%

    Ingredients

    large sweet potato ((10-ounce))
    1

    eggs
    1

    egg whites
    2

    fat-free ricotta cheese
    1 cup

    grated Parmesan cheese
    1/4 cup

    black pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    frozen spinach (chopped, thawed and drained)
    1/2 cup

    white whole-wheat flour
    1 cup

    nonstick cooking spray
    1

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

    marinara sauce (24.5-ounce jar, light-in-sodium (such as Amy’s))
    1

    chicken or vegetable broth (low-sodium)
    1 cup

  • Sweet Potato Baskets with Eggs

    Sweet Potato Baskets with Eggs

    How to Make Sweet Potato Baskets with Eggs

    These elegant and delicious baskets would be perfect for a Sunday brunch or holiday. This recipe provides lean protein from the egg beaters and a healthy carbohydrate source from the sweet potatoes.


    10 min prep time


    40 min cook time


    12servings


    1 basket

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray.
    2. Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid.
    3. Using your hands, place the grated sweet potatoes evenly into 12 muffin cups; spread the potatoes thinly on the bottom and on sides of muffin cups. Spray the muffin cups with cooking spray and bake on your lower oven rack for 25 minutes.
    4. While the sweet potatoes are baking; sauté the ham in a pan over medium heat for 3 minutes.
    5. In a medium bowl, mix together the egg beaters, ham, and pepper.
    6. Remove the sweet potato muffins from the oven. Pour the egg mixture into the muffin cups, dividing it evenly to fill each muffin cup about 2/3 full. Bake for 12-15 minutes, until the eggs are cooked through.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Snacks
    Foodie
    Gluten-Free
    Breakfast and Brunch
    Sides
    Holidays & Entertaining
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 basket


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    sweet potato (peeled)
    2 (about 16 oz total)

    deli style ham (diced small)
    5 slices (2.5 oz total)

    southwest style egg beaters
    1 1/4 cup

    black pepper
    1/4 tsp

  • Sweet Onion, White Bean and Artichoke Dip

    Sweet Onion, White Bean and Artichoke Dip

    How to Make Sweet Onion, White Bean and Artichoke Dip

    This dip is a great substitute for high calorie, high fat spinach artichoke dip. Bring it as an appetizer to holiday gatherings or enjoy it at home as a snack.


    15 min prep time


    20servings


    1/20 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a skillet over medium-high heat. Add the onion, sugar, and garlic and sauté for 5 minutes.
    2. Add the mixture to a blender or food processor. Add the remaining ingredients and puree until smooth, but thick.
    Low Sodium
    Low Carb
    Snacks
    Vegetarian
    Foodie
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    20 Servings



    • Serving Size

      1/20 of recipe


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      2g

    Ingredients

    olive oil
    2 tbsp

    small Vidalia or other sweet onion (chopped)
    1

    sugar
    1 1/2 tsp

    garlic (minced)
    4 clove

    cannellini beans (15-ounce, drained and rinsed)
    1 can

    fresh lemon juice
    2 tbsp

    dried oregano (dried)
    1 tsp

    basil (dried)
    1 tsp

    pinch cayenne
    1

    Sea salt, to taste
    1

    Freshly ground black pepper, to taste
    1

    artichoke hearts (15-ounce, drained)
    1 can

    sun-dried tomatoes (rehydrated diced)
    1/4 cup

  • Sweet and Smoky Baked Eggs

    Sweet and Smoky Baked Eggs

    How to Make Sweet and Smoky Baked Eggs


    5 min prep time


    25 min cook time


    4servings


    1 tomato half

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
    3. Place cut-side up in a greased glass baking dish.
    4. Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato “shell.” Sprinkle each egg with 1/2 tsp of the cheese.
    5. Bake until the eggs are set, roughly 25 minutes.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Caribbean
    Main Dish
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 tomato half


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      165mg

      55%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      255mg
      5%

    Ingredients

    large ripe beefsteak or heirloom tomatoes
    2

    ground black pepper
    1 tsp

    cumin
    1 tsp

    eggs (medium)
    4

    Parmesan cheese (grated reduced-fat)
    2 tsp

  • Sweet and Savory Baked Apples

    Sweet and Savory Baked Apples

    How to Make Sweet and Savory Baked Apples

    Serve these Sweet and Savory Baked Apples as a side dish or as an appetizer with whole grain crackers.


    10 min prep time


    6servings


    1

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. Place Ramekins on a baking sheet and coat each with cooking spray.
    3. In a mixing bowl, combine apples, melted Smart Balance, Splenda Brown Sugar, ground nutmeg and salt. Combine well.
    4. Fill each ramekin about half full of apples. Place one cheese wedge on top of apples and press to spread over the apples. Fill the ramekins with the remaining apples, mounding them over the rim of the ramekin.
    5. Bake in oven for 30 minutes. Remove from oven and top each ramekin with 1 Tbsp. of slivered almonds. Return to the oven to finish baking.
    6. Bake for 15 more minutes or until apples are bubbling and almonds are toasted. Remove from oven and let cool to just warmer than room temperature and serve. Can also be eaten cold or heated up in the microwave the next day.
    Kid Friendly
    Appetizers
    Dessert
    Foodie
    Holidays & Entertaining
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      10mg

      3%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    ramekins (5-ounce each)
    6

    nonstick cooking spray
    1

    Granny Smith or other tart apple ((medium size), peeled, seeded and diced)
    2

    Honey Crisp Apples ((medium size), peeled, seeded and diced)
    2

    melted Smart Balance Light (or no trans fat margarine)
    2 tbsp

    low-calorie brown sugar substitute
    2 tbsp

    ground nutmeg
    1/8 tsp

    salt ((optional))
    1/4 tsp

    each lite spreadable cheese wedges ((Laughing Cow Lite Swiss Cheese Wedges))
    6

    slivered almonds
    6 tbsp

  • Surf and Turf (Filet Medallions and Baked Crab Cakes)

    Surf and Turf (Filet Medallions and Baked Crab Cakes)

    How to Make Surf and Turf (Filet Medallions and Baked Crab Cakes)

    Impress your sweetheart this Valentine’s Day by making this elegant dish in your own kitchen. Pair it with our Roasted Green Beans with Champagne Vinaigrette for a nice, balanced meal.


    40 min prep time


    25 min cook time


    4servings


    1 filet medallion + 1 baked crab cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a small baking sheet with cooking spray. Set aside.
    2. Coat a small non-stick skillet with cooking spray over medium-high heat. Add onion and red bell pepper and sauté 2-3 minutes or until onions are clear. Set aside to cool.
    3. In a medium bowl combine crabmeat, breadcrumbs, egg white, hot sauce, salt (optional) and pepper. Mix well until all ingredients are incorporated. Stir in cooled onion and red peppers. Refrigerate mixture for 30 minutes.
    4. Form crab mixture into 4 1/2-inch thick patties. Place patties on the prepared baking sheet. Coat the top of each crab cake with cooking spray and bake for 25 minutes on the top rack, turning once half way through.
    5. While crab cakes are baking, heat olive oil in large skillet over high heat.
    6. Season both sides of the filets with salt (optional) and cracked black pepper.
    7. When pan is very hot (oil should just start to smoke slightly) sear steaks on one side for 4 minutes. Turn steaks and sear for 3 minutes on other side. Remove from pan and set aside loosely covered with foil.
    8. Turn heat down in pan and add the mushrooms and onions. Sauté until both are slightly caramelized. Deglaze the pan with the broth and cook until almost all of the liquid is reduced.
    9. Serve the steaks with 1/4 of the mushroom and onion mixture on top and a crab cake on the side.
    Low Carb
    Dinner
    Main Dish
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 filet medallion + 1 baked crab cake


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      24g

    • Potassium
      600mg
      13%

    Ingredients

    nonstick cooking spray
    1

    small onion (minced)
    1/2

    red bell pepper (seeded and minced)
    1/2

    lump crabmeat (drained)
    1 (6-oz) can

    whole wheat breadcrumbs
    1/4 cup

    egg whites
    2

    hot sauce
    1/2 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    beef tenderloin steaks
    4 (3-oz) steaks

    salt (optional)
    1 tsp

    black pepper (cracked)
    1 tbsp

    sliced mushrooms
    2 cup

    small onion (thinly sliced)
    1

    beef broth (reduced sodium, fat-free)
    1/2 cup

  • Stuffed Brussels Sprouts Bites – Foodie Recipe

    Stuffed Brussels Sprouts Bites – Foodie Recipe

    How to Make Stuffed Brussels Sprouts Bites – Foodie Recipe

    These make for a unique holiday appetizer or side dish that your guests will love.


    20 min prep time


    12servings


    2 bites

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.
    2. Trim the ends of the Brussels sprouts and cut them in half, lengthwise. Bring a large pot of water to a boil and blanch the sprouts for 2 minutes, drain and set aside.
    3. Using a melon baller or Tsp. measure, core the sprouts, set aside the shells and roughly chop the scooped cores.
    4. Add olive oil to a medium sauté pan over medium heat. Add bacon and sauté until almost crisp. Add the chopped sprouts and garlic and sauté for a 3-4 more minutes until the sprouts have softened.
    5. In a bowl, mix together the goat cheese, milk, salt (optional), black pepper and parmesan cheese. Add the sautéed bacon and sprouts and mix thoroughly.
    6. Divide the filling mixture evenly among each sprout core (about a rounded Tsp.). Lay sprouts on a baking sheet and bake for 20 minutes or until the filled sprouts are a golden brown. Serve warm.
    Veggie Rich
    Low Carb
    Low Sodium
    Appetizers
    Sides
    Foodie
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      2 bites


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      90mg
      2%

    Ingredients

    Large Brussels sprouts
    12

    olive oil
    1 tbsp

    lean turkey bacon (diced)
    3 slice

    garlic (minced)
    1 clove

    soft goat cheese
    3 oz

    skim milk
    2 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    Parmesan cheese (grated)
    1 tbsp

  • Stuffed Acorn Squash

    Stuffed Acorn Squash

    How to Make Stuffed Acorn Squash

    Try this dish in place of stuffing or as a vegetable side dish this Thanksgiving. You can also enjoy it any other night for dinner. It’s packed with flavor and nutritious ingredients.


    20 min prep time


    45 min cook time


    8servings


    1/4 squash

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Coat a baking pan with non-stick cooking spray and place squash cut-side down in the pan. Add about an inch of water and bake for 30 minutes.
    3. While the squash is baking, add olive oil to a sauté pan over medium-high heat. Sauté mushrooms and chicken sausage until golden brown. Add kale, salt (optional) and pepper and sauté until kale is wilted, about 5-7 minutes.
    4. Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.
    5. Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with 1/4 of the mushroom mixture then return to the oven. Bake for 15 minutes.
    6. Cut each squash in half and serve.
    Fiber Focused
    Foodie
    Dinner
    Sides
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 squash


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      6g

    • Potassium
      570mg
      12%

    Ingredients

    nonstick cooking spray
    1

    medium acorn squash (halved widthwise and seeded)
    2 (about 1 1/4 pounds each)

    olive oil
    1 tbsp

    cremini (baby bella) mushrooms (sliced)
    8 oz

    fully cooked apple chicken sausage (diced)
    2 (3-oz) links

    kale (stemmed and chopped)
    8 oz

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    low sodium chicken broth (fat-free, reduced sodium)
    1/2 cup

    cornbread stuffing (dried)
    1 cup

  • Spicy Lentil Stew

    Spicy Lentil Stew

    How to Make Spicy Lentil Stew

    Try our Spicy Lentil Stew. You can spice up this hearty stew even more by adding a teaspoon of crushed red pepper flakes when sautéing the vegetables. Or, tone it down by using apple-, Italian-, or Mediterranean-flavored chicken sausage.


    20 min prep time


    1 hr, 5 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a large soup pot with cooking spray. Over medium-high heat, sauté the sausage until lightly brown. 

    2. Add the celery, onions, carrots, and red bell pepper to the pot and sauté over medium-high heat for approximately 4 minutes or until the onions begin to turn clear. 

    3. Add the water, broth, lentils, salt, pepper, and bay leaf. Bring to a boil and reduce the heat. Simmer on low heat for 1 hour. 

    4. Remove the bay leaf. Sprinkle with parsley and serve. 

    Fiber Focused
    Soup
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      417mg
      9%

    Ingredients

    nonstick cooking spray
    1 whole

    celery (medium dice)
    2 stalks

    spicy chicken sausage (jalapeno or andouille)
    14 oz

    onion(s) (diced)
    1 med

    carrots (diced)
    2 med

    red bell pepper (diced)
    1 med

    water
    3 cup

    reduced sodium chicken broth
    14 1/2 oz

    dried lentils
    1 cup

    black pepper
    1 tsp

    bay leaves
    1 leaves

    fresh parsley (chopped)
    1/4 cup

  • Spaghetti Squash Casserole

    Spaghetti Squash Casserole

    How to Make Spaghetti Squash Casserole

    You can make this a vegetarian dish by omitting the sausage and adding extra vegetables like bell peppers, onions and asparagus.


    20 min prep time


    9servings


    1/9 of casserole – about a 3×3 inch piece

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a baking pan with cooking spray.
    2. Fill baking pan with 1 inch of water. Cut squash in half lengthwise. Lay squash cut side down in the pan and roast for 1 hour.
    3. Remove the roasted squash from the skin. Discard skin and any seeds and place into a large bowl. Set aside.
    4. Coat another baking pan (9×9) with cooking spray. Set aside.
    5. While squash is roasting, add olive oil to a medium sauce pan over medium high heat. Sauté chicken sausage until beginning to brown.
    6. Add garlic and mushrooms and sauté until mushrooms are softened and all liquid is evaporated.
    7. Sprinkle flour over the mushroom and sausage mixture and cook for 2-3 minutes, stirring constantly.
    8. Add milk and whisk vigorously, scraping the bits off the bottom of the pan. Bring to a boil.
    9. Reduce to a simmer and let simmer for 3-4 minutes. Add 1/4 cup of mozzarella cheese and stir to melt. Stir in salt, pepper and basil.
    10. Pour sauce over the cooked spaghetti squash and mix to incorporate.
    11. Pour into prepared baking dish, top with remaining mozzarella cheese and parmesan cheese. Bake for 45 minutes or until cheese is golden brown and casserole is bubbly and brown around the edges.
    12. Cut into 9 even squares.
    Dinner
    Foodie
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    Nutrition facts

    9 Servings



    • Serving Size

      1/9 of casserole – about a 3×3 inch piece


    • Amount per serving



      Calories





      135

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      20mg

      7%

    • Sodium
      225mg

      10%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      9g

    • Potassium
      380mg
      8%

    Ingredients

    nonstick cooking spray
    1

    spaghetti squash
    5 lbs

    olive oil
    1 tbsp

    Italian style chicken sausage (links (about 3 ounces each), diced)
    2

    garlic (minced)
    1 clove

    white (button) mushrooms (sliced)
    8 oz

    flour
    2 tbsp

    skim milk
    2 cup

    mozzarella cheese (reduced fat, shredded, divided)
    1/2 cup

    salt (optional)
    1 tsp

    black pepper
    1/4 tsp

    fresh basil (chopped)
    1/4 cup

    Parmesan cheese (grated)
    1/4 cup