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Tag: foodie

  • Dijon Salmon

    Dijon Salmon

    How to Make Dijon Salmon

    You can use frozen salmon filets for this Salmon Dijon recipe, but be sure they are completely thawed before using. The best way to thaw the fish is in the refrigerator overnight, so plan ahead.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    10 min prep time


    4servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Toast the whole wheat bread and then place the toast and chopped parsley in a food processor and pulse to make bread crumbs. Do not over mix.
    3. In a medium bowl, whisk together olive oil, Dijon mustard, garlic, onion and Splenda Brown Sugar Blend.
    4. Season each side of the four salmon filets with salt (optional) and pepper.
    5. Coat a baking sheet with cooking spray. Place salmon filets on baking sheet and divide the Dijon mixture evenly among each filet. Sprinkle the top of each filet evenly with whole wheat breadcrumbs.
    6. Bake the filets for 15 minutes or until salmon is tender and flakes with a fork.
    French
    Seafood
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.9g

        15%

    • Cholesterol
      60mg

      20%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      25g

    • Potassium
      500mg
      11%

    Ingredients

    whole wheat bread (2 grams of fiber or more per slice)
    2 slice

    parsley (chopped)
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/4 cup

    garlic (minced or grated)
    2 clove

    onion(s) (minced)
    1/4 cup

    low-calorie brown sugar substitute
    1 tbsp

    salmon filets (4-ounce each, skinless)
    4

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1

  • Dairy-Free Chocolate Ice Cream

    Dairy-Free Chocolate Ice Cream

    How to Make Dairy-Free Chocolate Ice Cream

    Bananas, avocado and coconut milk are the secret ingredients in this recipe. To make it a mousse, just refrigerate instead of freezing and serve with a dollop of light cool whip and fresh berries on top.


    5 min prep time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all of the ingredients to a food processor or blender and blend until completely smooth, stopping occasionally to scrap the sides of the food processor.
    2. If you have a homemade ice cream maker, blend the mixture in the ice cream maker for 10 minutes, then pack into a container and freeze. If you do not have an ice cream maker, just pack and freeze.
    3. To serve, bring the ice cream out of the freezer about 20 minutes before serving to slightly thaw so it’s easier to scoop.
    Low Sodium
    Fiber Focused
    Comfort Food
    Kid Friendly
    Vegan
    Dessert
    Foodie
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      370mg
      8%

    Ingredients

    ripe medium-size bananas
    2

    medium-size avocados (ripe)
    2

    lite coconut milk
    1/3 cup

    cocoa powder
    1/3 cup

    low calorie sugar substitute
    1/4 cup

  • Curried Roasted Beet Hummus

    Curried Roasted Beet Hummus

    How to Make Curried Roasted Beet Hummus

    This unique version of hummus can be made with red beets as well and should be served with crudite or whole grain pita chips. If you like it spicy, add 1/4 Tsp. (or more depending on how spicy you want it) of ground cayenne pepper to the ingredients when blending.


    1 hr prep time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Place unpeeled beets and garlic on a large sheet of foil. Spray generously with cooking spray and fold foil to make an air tight packet. Place in oven and bake for 45 minutes or until beets are fork tender. Set aside to cool, then peel the beets.
    2. Place all ingredients in a food processor and blend until smooth.
    3. Serve room temperature or chilled.
    Low Sodium
    Low Carb
    Veggie Rich
    Mediterranean
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Vegetarian
    Snacks
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%

    • Protein
      1g

    Ingredients

    whole fresh golden beets (about 4 medium sized beets, destemmed and washed)
    1/2 lbs

    nonstick cooking spray
    1

    garlic (peeled)
    3 clove

    tahini
    2 tbsp

    lemon juice
    3 tbsp

    ground sweet curry powder
    1 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

  • Crustless Spinach and Mushroom Quiche

    Crustless Spinach and Mushroom Quiche

    How to Make Crustless Spinach and Mushroom Quiche

    This low-carb breakfast recipe is designed for two. Perfect for a hearty breakfast, but also works for lunch or dinner.


    10 min prep time


    37 min cook time


    2servings


    1 quiche

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Lightly spray two 10-ounce ovenproof custard cups or individual pie pans with cooking spray. Place on a shallow baking sheet.

    2. In a large non-stick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and green onions for 2 minutes, stirring occasionally. 

    3. Stir in the port. Reduce the heat to medium low and cook for 3–4 minutes, or until all the liquid is absorbed. Stir in the garlic and cook for 30 seconds to 1 minute, or until fragrant. 

    4. Remove from heat. Add the spinach. Using a spoon, separate it into small pieces.

    5. Put the cornstarch in a medium bowl. Slowly pour in the milk, whisking to dissolve it. Whisk in the remaining ingredients and stir in the mushroom mixture. Divide between the custard cups.

    6. Bake for 30 minutes or until the centers are puffed and set (they don’t jiggle when gently shaken). Let stand for 5 minutes before serving. 

    French
    Vegetarian
    Main Dish
    Foodie
    Cooking for 1 or 2
    Breakfast and Brunch
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    Nutrition facts

    2 Servings



    • Serving Size

      1 quiche


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      973mg
      21%

    Ingredients

    canola oil
    1 tsp

    Portobello mushrooms (stemmed and sliced)
    6 oz

    green onion (scallion) (chopped)
    3 stalks

    port
    2 tbsp

    garlic (minced)
    2 clove

    frozen spinach (thawed and squeezed dry)
    1 cup

    Cornstarch
    1 tsp

    skim milk
    3/4 cup

    egg substitute
    1/2 cup

    part-skim mozzarella (shredded)
    2 tbsp

    Parmesan cheese (grated)
    1 tbsp

    black pepper
    1/8 tbsp

    ground nutmeg
    1 tsp

  • Crunchy Quinoa Stuffed Zucchini

    Crunchy Quinoa Stuffed Zucchini

    How to Make Crunchy Quinoa Stuffed Zucchini

    This is a great way to add more grains to your diet and the quinoa gets a wonderful crunch when baked.


    10 min prep time


    1 hr cook time


    6servings


    1/2 zucchini

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F convection or 450°F traditional oven.
    2. Place quinoa in medium saucepan with 1 cup water. Bring to a boil, reduce heat to low, cover, and cook 15–20 minutes until tender.
    3. Cut zucchini in half lengthwise. Using a paring knife, cut a V shape into each half and remove the center, creating a channel for the stuffing. Chop the zucchini that has been removed and save it for use in the stuffing.
    4. In the meantime, place the olive oil in a large sauté pan. Add pancetta, onion, garlic, and chopped zucchini. Sauté until pancetta is browned. Remove pan from heat and add tomatoes. Add cooked quinoa and mix well.
    5. Stuff each zucchini half with 1/2 cup quinoa mixture and place on parchment-lined baking sheet.
    6. Bake 20–25 minutes until zucchini are fork tender. Stuffing will be nicely browned.
    Veggie Rich
    Comfort Food
    Mediterranean
    Sides
    Foodie
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 zucchini


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      5g

    • Potassium
      485mg
      10%

    Ingredients

    uncooked quinoa (rinsed)
    1/2 cup

    zucchini (each weighing about 1/2 pound)
    3

    Extra Virgin Olive Oil
    1 tsp

    pancetta (chopped)
    2 oz

    onion(s) (chopped, about 1 medium)
    3/4 cup

    large garlic (minced)
    1 clove

    grape or cherry tomatoes (halved or quartered if large)
    3/4 cup

  • Crustless Asparagus & Pepper Mini Quiche

    Crustless Asparagus & Pepper Mini Quiche

    How to Make Crustless Asparagus & Pepper Mini Quiche

    You can freeze these mini quiches once they have baked and cooled. Reheat in a toaster oven or microwave for a great breakfast or lunch on the go!


    15 min prep time


    30 min cook time


    12servings


    1 mini quiche

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Spray a muffin pan with cooking spray.
    3. Add olive oil and a generous amount of cooking spray to a medium sauté pan. Sauté asparagus, onion and bell pepper for 7-9 minutes or until cooked through. Season with salt (optional) and pepper and set aside to cool slightly.
    4. In a medium bowl, whisk together eggs, egg whites and milk.
    5. Evenly distribute the sautéed vegetables among the 12 muffin cups. Cups should be 1/2 to 3/4 full. Gently pour egg mixture over the vegetables in each muffin cup, distributing evenly. Cups should full but not overflowing.
    6. Take one half of a Lite Laughing Cow Cheese Wedge and gently press it down in the middle of each quiche. Repeat for remaining 11 quiches.
    7. Bake for 20 minutes. Serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    French
    Breakfast and Brunch
    Lunch
    Foodie
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1 mini quiche


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tbsp

    asparagus (trimmed and diced)
    1 bunch

    small onion (diced)
    1

    red or yellow bell pepper (seeded and diced)
    1

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    eggs
    2

    egg whites
    6

    skim milk
    1/3 cup

    Laughing Cow Light Original Cheese Wedges (halved)
    6 wedges

  • Crock Pot Moo Shu Chicken

    Crock Pot Moo Shu Chicken

    How to Make Crock Pot Moo Shu Chicken

    Here’s a super simple crock pot recipe that cooks while you’re out and ready for you when it’s dinner time!


    10 min prep time


    6 hr cook time


    4servings


    1 lettuce cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Layer the slaw mix and carrots in the bottom of crockpot. Top with the chicken.
    2. In a small bowl, mix the hoisin sauce, water, garlic, soy sauce, and cornstarch. Pour over the chicken mixture and set the crockpot to high for 4-6 hours.
    3. Serve 1 1/2 cups of the mixture in each lettuce leaf.
    Veggie Rich
    Fiber Focused
    Asian
    Slow Cooker
    Budget Friendly
    Dinner
    Main Dish
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 lettuce cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      29g

    • Potassium
      750mg
      16%

    Ingredients

    broccoli slaw
    12 oz

    carrots (shredded)
    3

    boneless, skinless chicken breasts (thinly sliced )
    1 lbs

    hoisin sauce
    3 tbsp

    water
    1/4 cup

    garlic (minced)
    3 clove

    lower sodium soy sauce
    1 tsp

    Cornstarch
    1 tbsp

    bibb or boston lettuce
    4 leaves

  • Crispy Asian Kale

    Crispy Asian Kale

    How to Make Crispy Asian Kale

    This is an incredible snack and a great alternative to chips. Use it as a side dish or an appetizer at a party!


    5 min prep time


    15 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
    2. In a large bowl, whisk together the olive oil, soy sauce, Splenda Brown Sugar Blend, and garlic powder.
    3. Toss the kale in dressing to coat and spread kale in one layer onto the two baking sheets. Do not overload the baking sheets with kale. Use a third baking sheet if needed.
    4. Bake for 10-15 minutes or until the kale is crispy.
    Low Sodium
    Low Carb
    Veggie Rich
    Asian
    Foodie
    Vegetarian
    Snacks
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      380mg
      8%

    Ingredients

    olive oil
    1 tbsp

    lower sodium soy sauce
    1 tbsp

    low-calorie brown sugar substitute
    1 tbsp

    garlic powder
    1 tsp

    bagged chopped kale
    1 (16-oz) package

  • Cranberry Almond Muffins

    Cranberry Almond Muffins

    How to Make Cranberry Almond Muffins

    Try these Cranberry Almond Muffins this V-Day. They can be made ahead of time and frozen once they are completely cooled. Save them for a day when you are on-the-run!


    20 min prep time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners and spray lightly with cooking spray.
    2. In a large bowl combine oats, oat flour, whole wheat flour, Splenda brown sugar, baking powder, baking soda and salt. Mix well.
    3. Gently fold in dried cranberries and 1/4 cup sliced almonds.
    4. In a medium bowl whisk together buttermilk, sour cream, oil, egg, vanilla and almond extracts.
    5. Make a well in the center of the dry ingredients and add the wet ingredients to the well, gently stirring until moist. Do not over mix.
    6. Fill each muffin cup about 2/3 full with muffin batter. Sprinkle 1/2 Tsp. ground flax seed over each muffin then sprinkle the remaining 1/4 cup sliced almonds evenly over the muffins. Press the flax seed and almonds gently into the muffin batter.
    7. Bake muffins for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
    Kid Friendly
    Breakfast and Brunch
    Foodie
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      20mg

      7%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%

    • Protein
      6g

    Ingredients

    nonstick cooking spray
    1

    old-fashioned rolled oats (old fashioned)
    1 1/2 cup

    oat flour
    1 cup

    whole wheat flour
    1/2 cup

    low-calorie brown sugar substitute
    1/4 cup

    baking powder
    1 tsp

    baking soda
    1 tsp

    salt
    1/2 tsp

    cranberries (dried)
    1/2 cup

    almonds (sliced, (divided))
    1/2 cup

    low-fat buttermilk (low-fat)
    1 1/3 cup

    sour cream (fat-free)
    1/2 cup

    canola oil
    1/4 cup

    large egg
    1

    vanilla extract
    1 tsp

    almond extract
    1/4 tsp

    ground flax seed
    2 tbsp

  • Budget-Friendly Cod Provencale

    Budget-Friendly Cod Provencale

    How to Make Budget-Friendly Cod Provencale

    This light, delicious seafood dish may look fancy, but it’s an easy and budget-friendly option for a lower carb main dish that’s designed specifically for those with diabetes. Pair with a side salad and you have a restaurant quality weeknight dinner at a fraction of the cost.


    This recipe is from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this title and other great ADA cookbooks, please click here.


    10 min prep time


    20 min cook time


    8servings


    1/8th recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Prep a baking dish with nonstick cooking spray.
    3. Heat the olive oil in a heavy skillet and add onions, garlic, and bell pepper, cooking until the onion is soft. Add the anchovies, olives, fennel seed, and black pepper. Stir to combine.
    4. Place 4 pieces of the cod in a single layer in the baking dish. Spread evenly with the anchovy/olive mixture.
    5. Top each piece with another piece, making a cod “sandwich.” Top each with a slice of tomato.
    6. Combine the diluted tomato paste with the red wine and pour over the fish.
    7. Bake for 20 minutes until the fish is flaky, basting every 5 minutes or so.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Budget Friendly
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8th recipe


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      33g

    • Potassium
      520mg
      11%

    Ingredients

    nonstick cooking spray (Nonstick)
    1

    olive oil
    2 tbsp

    large onion (diced)
    1

    garlic (minced)
    3 clove

    large bell pepper (diced)
    1

    can anchovies packed in oil (chopped and drained but not rinsed)
    1

    black olives (pitted)
    1 cup

    fennel seeds
    1/8 tsp

    black pepper (ground)
    1 tsp

    cod filets (boneless )
    8

    tomato slices
    4

    tomato paste (diluted with water to make ½ cup)
    1 tbsp

    red wine
    1 cup