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Tag: gluten-free

  • Slow Cooker Gluten Free Spinach Lasagna

    Slow Cooker Gluten Free Spinach Lasagna

    How to Make Slow Cooker Gluten Free Spinach Lasagna

    This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!


    10 min prep time


    12servings


    1 piece (1/12 of recipe)

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    Step-By-Step Instructions:

    1. Spray a slow cooker with cooking spray.

    2. In a medium bowl, mix together ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese, and spinach.

    3. Spread 1 cup pasta sauce on bottom of slow cooker. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.

    4. Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.

    5. Place cover on slow cooker. Cook on low setting for 2–3 hours or until done (cooking times vary based on slow cooker).

    6. *This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.

    Italian
    Slow Cooker
    Vegetarian
    Main Dish
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 piece (1/12 of recipe)


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        1g

        2%

    • Protein
      8g

    • Potassium
      310mg
      7%

    Ingredients

    lasagna noodles (gluten-free)
    9 whole

    jarred pasta tomato sauce (lower sodium)
    24 1/2 oz

    frozen spinach (10-ounce, chopped, thawed and drained)
    1 package

    part skim mozzarella cheese (shredded, divided)
    1 cup

    low-fat ricotta cheese
    1 cup

    nonstick cooking spray
    1 whole

    Parmesan cheese (freshly grated)
    1/4 cup

    tomato sauce (1 8-ounce can, no-salt added)
    8 oz

  • Corn, Tomato, Pea and Dill Salad

    Corn, Tomato, Pea and Dill Salad

    How to Make Corn, Tomato, Pea and Dill Salad

    Get ready for summer with this crisp and colorful salad. Serve it alongside roasted turkey or grilled fish for a well-balanced and satisfying meal.


    4servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place peas in a saucepan, and cover with water. Bring to a boil over high heat, and cook for 5 minutes or until tender. Drain. Rinse with cold water.
    2. Combine peas, corn, tomatoes, olive oil, dill, basil, salt, and pepper in a large bowl. Toss well to combine. Serve at room temperature.
    Low Sodium
    Low Carb
    Veggie Rich
    Gluten-Free
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      2g

    Ingredients

    Freshly ground pepper, to taste
    1

    salt, to taste
    1

    fresh basil leaves (torn)
    10

    fresh baby dill (finely chopped (about 4 Tbsps.))
    1 bunch

    cherry tomatoes (cut in half)
    1/2 cup

    sugar snap peas or English peas
    1 cup

    Extra Virgin Olive Oil
    2 tbsp

    frozen corn (thawed)
    1 cup

  • Coconut Curry Trail Mix

    Coconut Curry Trail Mix

    How to Make Coconut Curry Trail Mix

    This quick and satisfying snack is great when you need something to take with you that wont spoil. You can portion out 2 Tbsp. servings in snack-size containers to help with portion control.


    5 min prep time


    24servings


    2 Tbsps.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium plastic container place almonds, peanuts, chocolate chips, sunflower seeds and coconut. Spray mixture evenly with cooking spray and then sprinkle on curry powder. Place lid on plastic container and gently shake contents to mix well.
    Low Carb
    Low Sodium
    Snacks
    Quick & Easy
    Vegetarian
    Gluten-Free
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    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsps.


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    curry powder
    1/4 tsp

    nonstick cooking spray
    1

    sunflower seeds
    1/4 cup

    sweetened coconut flakes
    3 tbsp

    chocolate chips
    1/4 cup

    whole roasted almonds
    1 cup

    unsalted peanuts
    1 1/2 cup

  • Cod on Roasted Pepper and White Beans

    Cod on Roasted Pepper and White Beans

    How to Make Cod on Roasted Pepper and White Beans

    This dish calls for fish and beans – both tasty, lean protein options! Serve it with a green salad or steamed green beans to round out your meal.


    4servings


    3 ounces cooked fish + 1/2 cup bean mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine the paprika, 1/4 Tsp. of salt, and black pepper. Sprinkle both sides of the fillets with the paprika mixture. Heat 1 Tsp. of the oil in a large nonstick skillet over medium heat. Cook the fillets 4 minutes, turn, and cook 3 minutes or until opaque in center.
    2. Meanwhile, bring the water to a boil over medium-high heat in a medium saucepan. Add the remaining bean ingredients. Cook 1-2 minutes to heat through. Remove from heat, cover, and let stand while fish is cooking.
    3. To serve, place equal amounts of the bean mixture in each of 4 shallow soup bowls or rimmed dinner plates and top with the fillets.
    Fiber Focused
    Seafood
    Quick & Easy
    Dinner
    Gluten-Free
    Main Dish
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked fish + 1/2 cup bean mixture


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      60mg

      20%

    • Sodium
      505mg

      22%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        2g

    • Protein
      32g

    • Potassium
      490mg
      10%

    Ingredients

    paprika
    1/2 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fish fillets (such as cod, about 5 ounces each, rinsed and patted dry)
    4

    Extra Virgin Olive Oil
    1 tsp

    water
    1/4 cup

    navy beans or Great Northern (15-ounce, no-salt-added, rinsed and drained)
    1 can

    Kalamata olives (pitted, coarsely chopped)
    16

    roasted red peppers (diced)
    1/2 cup

    medium garlic (minced)
    2 clove

    Extra Virgin Olive Oil
    2 tsp

    fresh rosemary or to taste (chopped)
    1/2 tsp

    salt
    1/8 tsp

  • Citrus Grilled Shrimp with Spring Greens

    Citrus Grilled Shrimp with Spring Greens

    How to Make Citrus Grilled Shrimp with Spring Greens

    A light and easy dish, this grilled shrimp offers a lot of flavors. It can be eaten on its own or with a side of a nonstarchy dish like cauliflower rice.


    5 min prep time


    25 min cook time


    4servings


    4 shrimp with 1 cup salad

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together orange and lime juice, hot sauce, garlic and pepper. Add shrimp to bowl and place in refrigerator to marinate for 20 minutes.
    2. Prepare an indoor or outdoor grill to medium. Spray grill rack with cooking spray.
    3. Place shrimp on skewers and grill for 2-3 minutes on each side or until shrimp are done.
    4. Serve shrimp on top of spring mix salad with clementine slices.
    5. Whisk together dressing ingredients and pour over shrimp and salad.
    Low Sodium
    Grilling
    Dinner
    Snacks
    Salads
    Gluten-Free
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 shrimp with 1 cup salad


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      45mg

      15%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      320mg
      7%

    Ingredients

    nonstick cooking spray
    1

    clementine oranges (juiced)
    2

    lime (juiced)
    1

    Dash hot sauce
    1

    garlic (minced)
    1 clove

    pepper
    1/4 tsp

    large shrimp (raw)
    16

    nonstick cooking spray
    1

    spring mix salad
    4 cup

    clementine oranges (peeled and sectioned)
    2

    clementine oranges (juice)
    2

    olive oil
    2 tbsp

  • Citrus Mahi-Mahi Packet with Broccoli

    Citrus Mahi-Mahi Packet with Broccoli

    How to Make Citrus Mahi-Mahi Packet with Broccoli

    If you’re not sure how to start cooking fish, try a simple and delicious method like this packet. It’s full of fresh flavors from lemon, orange and dill. Sealing the fish in a parchment paper pouch steams it to perfection and infuses the fish with flavor from the citrus and herbs. If you don’t have parchment paper, aluminum foil will also work. We used mahi-mahi, but you could make this recipe with any type of fish filet.


    5 min prep time


    25 min cook time


    2servings


    1 mahi-mahi fillet, 1 cup broccoli

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    Step-By-Step Instructions:

    1. Preheat oven to 425° F. Place two pieces parchment paper on a baking sheet.
    2. In a small bowl, whisk together lemon juice, olive oil, pepper and dill.
    3. Place a few lemon and orange slices on center of parchment papers. Place fish fillets on top of orange and lemon slices. Drizzle lemon sauce evenly over fish fillets. Top fish with remaining orange and lemon slices. Fold over the top of the parchment paper, then roll the sides in to form a sealed pouch.
    4. Place packets on baking sheet and bake for 25 minutes or until done.
    5. While fish is baking, steam broccoli for 5-6 minutes.
    6. Serve fish packet with steamed broccoli. Be cautious when opening fish packet, as steam may be hot.
    Veggie Rich
    Fiber Focused
    Seafood
    Cooking for 1 or 2
    Lunch
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    2 Servings



    • Serving Size

      1 mahi-mahi fillet, 1 cup broccoli


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      110mg

      37%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      32g

    • Potassium
      1210mg
      26%

    Ingredients

    lemon (juiced)
    1/2

    olive oil
    1 tbsp

    black pepper
    1/4 tsp

    chopped fresh dill
    2 tbsp

    lemon (sliced)
    1

    orange (sliced)
    1

    mahi-mahi fillets
    2 (5-oz) fillets

    broccoli (cut into florets)
    1 crown

  • Cinnamon Roasted Pears

    Cinnamon Roasted Pears

    How to Make Cinnamon Roasted Pears

    Fruit is a great end to a meal. By experimenting with roasting and grilling fruit, you can bring out its maximum flavor. This recipe could easily be made with apples too.


    10 min prep time


    4servings


    1/2 pear

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    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.
    2. In a small bowl (using fingers) combine margarine, cinnamon and brown sugar. Add walnuts and mix.
    3. Arrange the pears cut side up in an 8-inch square glass baking dish. Pour 1/4 cup water in bottom of pan.
    4. Divide the brown sugar mixture evenly among the pear halves and place in middle of pears.
    5. Bake until the pears are tender and beginning to brown, about 45 minutes.
    Low Sodium
    Kid Friendly
    Grilling
    Vegetarian
    Quick & Easy
    Gluten-Free
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 pear


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%

    • Protein
      1g

    Ingredients

    Smart Balance margarine
    1 tbsp

    ground cinnamon
    1/2 tsp

    low-calorie brown sugar substitute
    2 tbsp

    medium Anjou Pears ((about 6.5 ounces each) peeled, cored and sliced in half)
    2

    walnuts (chopped)
    1 tbsp

    water
    1/4 cup

  • Cilantro Lime Quinoa

    Cilantro Lime Quinoa

    How to Make Cilantro Lime Quinoa

    Quinoa has more protein than any other grain. It is gluten-free, contains 3 grams fiber per serving, and is a healthy alternative to any recipe that uses rice. Add a can of low-sodium black beans to boost the fiber and protein in this recipe.


    20 min prep time


    6servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Reduce the heat to low and add quinoa. Cook over a low heat for 1-2 minutes, stirring constantly to make sure the quinoa doesn’t burn.
    2. Add the chicken broth and the juice of 1 lime and bring it to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until done. Remove from heat.
    3. Stir in the juice of 1 lime and chopped cilantro.
    Low Sodium
    Sides
    Quick & Easy
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      5g

    • Potassium
      270mg
      6%

    Ingredients

    canola oil
    1 tbsp

    small onion (chopped)
    1

    garlic (minced )
    2 clove

    quinoa
    1 cup

    low sodium chicken broth (low-sodium, fat-free, (gluten-free if needed))
    2 cup

    Juice of 2 limes
    2

    fresh cilantro (chopped)
    1/2 cup

  • Chili Lime Corn on the Cob

    Chili Lime Corn on the Cob

    How to Make Chili Lime Corn on the Cob

    Nothing says summer like corn on the cob. It’s an American favorite and this recipe puts a nice twist of flavor into it. Remember, corn is a starchy vegetable, so serve it with some lean protein and a low-carb vegetable like green beans, zucchini or a salad.


    10 min prep time


    20 min cook time


    4servings


    1 cob

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the grill to medium-high.
    2. In a small bowl, mix together the lime juice, lime zest, margarine, and chili powder.
    3. Using a spoon and your hands, spread the margarine mixture evenly over the 4 ears of corn.
    4. Wrap the corn individually in aluminum foil. Grill 20 minutes, turning frequently. Serve hot.
    Low Sodium
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Grilling
    Mexican/Southwestern
    Quick & Easy
    Sides
    Vegetarian
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cob


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      250mg
      5%

    Ingredients

    lime (zested and juiced)
    1

    light trans-fat-free margarine (softened)
    2 tbsp

    chili powder
    1 tsp

    medium ears corn on the cob (shucked)
    4

  • Chickpea Pasta with Roasted Vegetables

    Chickpea Pasta with Roasted Vegetables

    How to Make Chickpea Pasta with Roasted Vegetables

    This delicious dish uses a new type of pasta made from chickpeas. Chickpea pasta is higher in fiber and protein than regular pasta, making it better for blood glucose management. It’s also grain- and gluten-free. Here we use roasted broccoli and zucchini, but you could sub in any seasonal nonstarchy vegetable, or use frozen vegetables.


    10 min prep time


    25 min cook time


    5servings


    1 1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.

    2. Place the zucchini and broccoli in a bowl. Add the olive oil, salt (optional), and pepper; toss to coat and spread on the baking sheet. Bake for 20 minutes. Remove the vegetables from the oven.

    3. While the vegetables are baking, cook the pasta according to the package directions. Note it says not to boil water for pasta, but rather to bring the water to near boiling and let the pasta sit in the water 4-6 minutes; stirring occasionally.

    4. Drain the pasta after cooking. Add the chicken broth to pot. Add the pasta, cooked vegetables, and oregano to the pot and mix well.

    5. Sprinkle with Parmesan cheese and serve immediately.

    Veggie Rich
    Fiber Focused
    Italian
    Vegetarian
    Main Dish
    Gluten-Free
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      1 1/3 cup


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        4g

    • Protein
      13g

    • Potassium
      764mg
      16%

    Ingredients

    medium zucchini (diced)
    2

    nonstick cooking spray
    1

    broccoli florets
    12 oz

    olive oil
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    box chickpea penne pasta
    8 oz

    low sodium vegetable broth
    1/2 cup

    dried oregano (dried)
    1/4 tsp

    Parmesan cheese (freshly grated)
    3 tbsp