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Tag: foodie

  • Garden Caprese Salad

    Garden Caprese Salad

    How to Make Garden Caprese Salad

    Fresh mozzarella is found in the deli case or with the specialty cheeses. It is the perfect flavorful addition to this fresh summer salad!


    20 min prep time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine all ingredients. Mix well.
    2. Let the salad marinate for 1 hour in the refrigerator.
    Low Sodium
    Low Carb
    Veggie Rich
    Italian
    Sides
    Vegetarian
    Foodie
    Gluten-Free
    Salads
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      10mg

      3%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      2g

    • Potassium
      175mg
      4%

    Ingredients

    plum (Roma) tomatoes (seeded and cut into 1/2 inch chunks)
    8

    medium cucumbers (seeded and cut into 1/2 inch chunks)
    2

    small red onion (small dice)
    1/2

    olive oil
    1 tbsp

    balsamic vinegar
    3 tbsp

    fresh basil ((about 15 leaves), chopped)
    1 oz

    salt (optional)
    1/4 tsp

    black pepper
    1/4 tsp

    fresh mozzarella (cut into small chunks)
    4 oz

  • Fruited Chicken Salad

    Fruited Chicken Salad

    How to Make Fruited Chicken Salad

    You’ll get your fiber-rich fruit and protein together in this lunch salad-or serve it for a light dinner. Any apple variety will work; however, cookbook author Robyn Webb thinks sweet Gala tempers the slightly gamey flavor of the poultry.


    15 min prep time


    30 min cook time


    8servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the chicken into cubes or slices.
    2. In a large bowl, combine the chicken with the apples, grapes, apricots, cherries, celery, and onion.
    3. Gently fold in the mayonnaise, yogurt, salt, and pepper. Cover and refrigerate for 30 minutes to meld flavors.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Salads
    Foodie
    Lunch
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        12g

    • Protein
      13g

    • Potassium
      260mg
      6%

    Ingredients

    cooked deli chicken breast
    1

    small gala apples (unpeeled and diced)
    2

    halved red seedless grapes
    1/2 cup

    dried apricots (sliced)
    1/4 cup

    frozen dark sweet cherries (dried)
    1/4 cup

    celery stalks (diced)
    2

    red onion (minced)
    1/4 cup

    low-fat mayonnaise
    2 tbsp

    yogurt (plain, non-fat)
    2 tbsp

    sea salt
    1/2 tsp

    freshly ground black pepper
    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

  • Fishermen Kabobs (Spiede Alla Marinara)

    Fishermen Kabobs (Spiede Alla Marinara)

    How to Make Fishermen Kabobs (Spiede Alla Marinara)

    While this recipe could easily be prepared in any Italian coastal town, it is the Italian Riviera that comes to mind whenever I prepare it. Breathtaking Ligurian towns like Portofino, Santa Margherita, Rapallo, and Genoa have magical landscapes that are almost as sumptuous as the local cuisine. The region of Liguria is noted for a very fragrant variety of basil (Genoa, after all, is the birthplace of pesto), as well as wonderful produce and seafood.

    Use whatever fresh fish, seafood, and herbs you have on hand in this recipe to come up with your own favorite combination. It’s worth the effort to purchase “dry” scallops for this recipe—they are free of water-retaining additives—in order to ensure you’re getting the real thing. Despite claims of being “natural, fresh, wild,” etc., many scallops available on the market contain up to 80% water. Keep in mind that you will need four skewers for this dish. If you are using wooden skewers, you will need to soak them in water for a minimum of 20 minutes first. For additional flavor, use rosemary stems as skewers.


    5 min prep time


    10 min cook time


    4servings


    1 skewer

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat grill to high. Thread fish onto 4 skewers, alternating with tomatoes.
    2. Place basil, oil, and garlic in a blender, and purée until smooth. Season with salt, pepper, and crushed red chile flakes. Reserve half the oil mixture in a separate container.
    3. Brush kabobs with half of basil oil. Grill until fish is opaque, 6–10 minutes, turning occasionally.
    4. With a clean brush, coat cooked kabobs with reserved basil oil. Serve immediately.
    Low Sodium
    Low Carb
    Grilling
    Italian
    Mediterranean
    Seafood
    Dinner
    Foodie
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 skewer


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      29g

    • Potassium
      860mg
      18%

    Ingredients

    skinless swordfish, cut into 1-inch cubes
    1 1/4 lbs

    grape tomatoes
    24

    lightly packed fresh basil
    1 cup

    Extra Virgin Olive Oil
    1/2 tbsp

    garlic
    1 clove

    unrefined sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    Crushed red chile flakes, to taste
    1

  • Flank Steak With Herb Stuffing

    Flank Steak With Herb Stuffing

    How to Make Flank Steak With Herb Stuffing

    Many years ago, recipe developer and cookbook author Barbara Seelig-Brown won a cooking contest with this recipe, which was inspired by a recipe from a dear friend. If you’re looking to impress, garnish with edible flowers such as nasturtiums for a very special presentation. Better grocery stores will have edible flowers in the produce department or you can grow your own!


    4 hr prep time


    10 min cook time


    8servings


    1/8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the flank steak into 2 thin steaks with a long, thin knife.
    2. Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.
    3. Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.
    4. Preheat grill or grill pan. Drain marinade from steaks.
    5. Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.
    Kidney-Friendly
    CKD Dialysis
    Low Carb
    Grilling
    French
    Comfort Food
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 recipe


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.9g

        15%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      410mg
      9%

    Ingredients

    flank steak
    2 lbs

    fresh breadcrumbs
    2 cup

    shallots or garlic cloves (finely minced)
    2

    fresh Italian parsley
    1/4 cup

    fresh basil
    1/2 cup

    spinach (chopped)
    1 cup

    white (button) mushrooms (thinly sliced)
    1 cup

    fresh oregano
    1/4 cup

    Parmigiano-Reggiano (cup)
    1/2 cup

    red wine (dry, such as Chianti or Sangiovese; for the marinade)
    1 cup

    olive oil (for the marinade)
    1/4 cup

    garlic (crushed; for the marinade)
    2 clove

    fine sea salt (for the marinade)
    1 tsp

    freshly ground black pepper (for the marinade)
    1 tsp

    Worcestershire sauce (for the marinade)
    1 tbsp

    Additional fresh herbs
    1

    Nasturtium flowers (edible flowers)
    1

  • Feelin’ Your Oats Burgers

    Feelin’ Your Oats Burgers

    How to Make Feelin’ Your Oats Burgers

    In this recipe, author Steve Petusevsky has you make a rectangular patty from the oat mixture and then cut it into individual burgers. However, you can shape the burgers by stamping rounds with a glass. Nutritional yeast is available at natural food stores.


    15 min prep time


    1 hr cook time


    12servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the water, soy sauce or tamari, onions, celery, herbs, walnuts, and yeast, if using, in a large saucepan.
    2. Bring to a boil over high heat. Boil 4 minutes and then add oats. Stirring constantly, simmer 5 minutes until the mixture is the consistency of really thick wet sand.
    3. Scoop the mixture into an 11 × 7–inch baking pan. Pat the mixture until it is spread evenly.
    4. Preheat oven to 375ºF. Place the uncovered pan in the center of the oven and bake about 30 minutes.
    5. Remove pan from oven and cool slightly. Keep oven set to 375ºF.
    6. With a spatula, cut oat mixture into rectangular burgers. Remove burgers to a baking pan with sides and bake another 10 minutes until crisp.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Foodie
    Main Dish
    Vegetarian
    Vegan
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    Nutrition facts

    12 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        1g

    • Protein
      5g

    • Potassium
      165mg
      4%

    Ingredients

    water
    4 cup

    soy sauce or tamari (reduced-sodium)
    1/4 cup

    onions (chopped)
    1 cup

    rib celery (chopped)
    1

    Italian herb blend (dried, oregano, rosemary, and thyme)
    1 tbsp

    walnuts (chopped)
    1/4 cup

    nutritional yeast (optional)
    2

    old-fashioned rolled oats (not instant oats)
    4 1/2 cup

  • Eggs Benedict Florentine

    Eggs Benedict Florentine

    How to Make Eggs Benedict Florentine

    Here’s a healthy low carb version of Eggs Benedict where the bacon is replaced by perfectly sautéed garlic spinach and the hollandaise sauce is on the lighter side.

    Step-by-Step Video Instructions

    play video

    Play video

    The chefs at Homemade have partnered with us for easy-to-follow instructions on how to make this recipe. Watch this recording of our live cooking class to see how to prepare this meal from start to finish. 


    15 min prep time


    5 min cook time


    4servings


    1 topped english muffin half

    Print Recipe >

    Step-By-Step Instructions:

    1. To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.

    2. Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic and sauté 1 additional minute.

    3. Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice, and vegetable broth, whisking constantly until hot but not curdled. Remove from heat and whisk in yogurt, salt (optional), and pepper.

    4. Top each English muffin half with 1/4 of spinach mixture, one poached egg, and 2 Tbsps. sauce.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    French
    Comfort Food
    Vegetarian
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 topped english muffin half


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      230mg

      77%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      11g

    • Potassium
      330mg
      7%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tsp

    baby spinach
    4 cup

    garlic (minced)
    1 clove

    eggs (poached)
    4

    egg yolk
    1 whole

    lemon juice
    1/2 tsp

    low sodium vegetable broth
    2 tbsp

    fat-free plain yogurt
    1/4 cup

    salt
    1/4 tsp

    Dash of ground black pepper
    1

    whole-wheat English muffins (split and lightly toasted)
    2

  • Eggplant Lasagna Roulades

    Eggplant Lasagna Roulades

    How to Make Eggplant Lasagna Roulades

    These roulades make for an elegant—yet easy and nutritious—weeknight dinner. Eggplant slices cook more quickly than lasagna noodles and add nonstarchy vegetables that casseroles and noodle dishes are often missing.


    15 min prep time


    37 min cook time


    5servings


    2 roulades

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375° F. Coat an 8×11-inch glass baking dish with cooking spray. Set aside.
    2. Peel eggplant and slice lengthwise into 10 slices. Lay in a microwave-safe dish and add 1 cup of water. Microwave the eggplant for 7 minutes. Remove the eggplant from the pan and set aside to cool.
    3. In a small mixing bowl, mix together the ricotta cheese, egg whites, garlic and dried Italian seasoning.
    4. Pour 1 cup of the marinara sauce into the prepared baking dish. Spread to coat the bottom.
    5. Spoon a scant 1/4 cup of ricotta filling onto one end of an eggplant slice. Roll gently to make a roulade. Place the roulade seam side down in the pan. Repeat for remaining 9 slices of eggplant.
    6. Pour remaining marinara sauce over the top of the eggplant and spread to coat.
    7. Sprinkle the shredded Parmesan cheese over the top and bake for 30 minutes.
    Fiber Focused
    Veggie Rich
    Italian
    Comfort Food
    Vegetarian
    Foodie
    Quick & Easy
    Main Dish
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      2 roulades


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      35mg

      12%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        14g

    • Protein
      18g

    • Potassium
      760mg
      16%

    Ingredients

    Nonstick cooking spray
    1

    eggplant
    2 lbs

    water
    1 cup

    ricotta cheese (fat-free)
    2 cup

    egg whites
    2

    garlic (minced)
    2 clove

    Italian seasoning (dried)
    1 tbsp

    marinara sauce (24.5-ounce jar, light in sodium)
    1

    Parmesan cheese (shredded)
    2 tbsp

  • Egg Souffle

    Egg Souffle

    How to Make Egg Souffle

    This is a light and fluffy egg soufflé with added veggies.


    15 min prep time


    4servings


    ¼ of souffle

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F.
    2. Coat a sauté pan with cooking spray over medium heat. Sauté the kale and onions until the onions are just cooked through, about 5-6 minutes. Add the salt (optional), Herbs d’Provence, and turkey sausage. Set aside to cool.
    3. Once the vegetables and meat are cool, stir in the egg substitute and set aside.
    4. In a clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the egg whites to stiff peaks.
    5. Gently fold the egg whites into the egg and vegetable mixture, and pour it into a 2 1/2 quart round baking dish. (You can also use an 8-inch square dish. Be sure not to coat baking dish with cooking spray or the soufflé will not rise.)
    6. Bake for 30 minutes. Cut the soufflé into four equal pieces and serve immediately.
    7. Note: The soufflé will fall a little once removed from the oven, this is normal.
    Low Carb
    Comfort Food
    French
    Dinner
    Lunch
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      ¼ of souffle


    • Amount per serving



      Calories





      135

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      25mg

      8%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      20g

    • Potassium
      475mg
      10%

    Ingredients

    nonstick cooking spray
    1

    fresh kale (chopped)
    2 cup

    small onion (thinly sliced)
    1/2

    salt (optional)
    1/2 tsp

    herbs d’provence
    1/2 tsp

    cooked turkey sausage crumbles
    1 cup

    egg substitute (NOTE: I used egg beaters)
    1 cup

    egg whites
    4

    cream of tartar
    1/2 tsp

  • Garlicky Cilantro Lime Dressing

    Garlicky Cilantro Lime Dressing

    How to Make Garlicky Cilantro Lime Dressing

    This cilantro-lime dressing pairs sweet honey and savory garlic. Serve with Pinto Bean, Brown Rice, and Spinach Salad.


    5 min prep time


    0 min cook time


    4servings


    1 1/2 Tbsp.

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk all ingredients together in a bowl or shake in a salad dressing shaker.
    2. Serve over Pinto Bean, Brown Rice and Spinach Salad.
    Low Carb
    Mexican/Southwestern
    Salad Dressings & Condiments
    Vegetarian
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 Tbsp.


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      0g

    • Potassium
      20mg
      <1%

    Ingredients

    lime (zested and juiced)
    1

    olive oil
    2 tbsp

    garlic (minced or grated)
    1 clove

    honey
    1 1/2 tsp

    cilantro (minced)
    1 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp