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Tag: grilling

  • Grilled Veggie Wrap

    Grilled Veggie Wrap

    How to Make Grilled Veggie Wrap

    To make this recipe even quicker, visit your local deli and pick up some pre-grilled veggies!


    15 min prep time


    4servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.

    2. In a large bowl, whisk together olive oil, balsamic vinegar and ground black pepper.

    3. Add sliced zucchini, squash and bell pepper to marinade and let sit for 5 minutes.

    4. Grill the vegetables about 2-3 minutes on both sides.

    5. Lay out the tortilla and spread with 2 Tbsp. hummus, then add two fresh basil leaves and top with 2 slices of zucchini, 2 slices of yellow squash and 1 slice bell pepper.

    6. Fold in the two sides of the tortilla and roll like a burrito. You can serve these immediately or wrap tightly in plastic and refrigerate.

    Veggie Rich
    Fiber Focused
    Mediterranean
    Grilling
    Vegetarian
    Sandwiches
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      382mg
      8%

    Ingredients

    olive oil
    1 tbsp

    balsamic vinegar
    2 tbsp

    black pepper
    1/4 tsp

    medium zucchini (sliced lengthwise into 8 slices)
    1

    medium yellow squash (sliced lengthwise into 8 slices)
    1

    red bell pepper (sliced into 4 slices)
    1

    large whole wheat tortillas (low carb, about 10 inch diameter)
    4

    hummus
    1/2 cup

    fresh basil leaves
    8

  • Chile Lime Shrimp with Poblano Sauce

    Chile Lime Shrimp with Poblano Sauce

    How to Make Chile Lime Shrimp with Poblano Sauce

    Chile Lime Shrimp with Poblano Sauce is a flavorful and zesty dish that combines the heat of chiles, the tanginess of lime, and the smokiness of poblano peppers.


    30 min prep time


    20 min cook time


    6servings


    1/4 pound shrimp

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a sheet pan with parchment paper and preheat the broiler on high. Broil the poblano pepper until slightly blackened, for about 5 minutes, turning a couple of times. Place in a bowl and cover with plastic wrap to steam for 5 minutes.   

    2. Once it’s cool enough to touch, peel off the skin. Remove the stem and slice the pepper open to remove the seeds and roughly chop the pepper. 

    3. Toss the shrimp with ½ tablespoon olive oil, 1 garlic clove, peppers, and pepper.  Let it marinate for 15-30 minutes

    4. While the shrimp is marinating, finish the sauce. Blend the poblano pepper, Greek yogurt, 2 grated garlic cloves, cumin, kosher salt, and pepper in a food processor until smooth. 

    5. Heat the remaining ½ tablespoon of olive oil in a skillet. Once the pan is hot, sear the shrimp for 2 minutes on each side until just cooked through. 

    6. Serve with the poblano sauce. 

    Low Carb
    Mediterranean
    Latin American
    Grilling
    Main Dish
    Gluten-Free
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/4 pound shrimp


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      12g

    • Potassium
      123mg
      3%

    Ingredients

    poblano chile pepper
    1 whole

    garlic (divided use)
    3 clove

    Plain Nonfat Greek yogurt
    1/2 cup

    ground cumin
    1 tsp

    Kosher Salt
    1/8 tsp

    shrimp (peeled to just the tail and deveined)
    1 lbs

    olive oil
    1 tbsp

    serrano pepper (sliced)
    1 whole

    black pepper
    1/4 tsp

  • Grilled Summer Veggies with Herb Dressing

    Grilled Summer Veggies with Herb Dressing

    How to Make Grilled Summer Veggies with Herb Dressing

    Grilled Summer Veggies with Herb Dressing is a delightful and healthy side dish perfect for summer. This recipe features fresh zucchinis, red and yellow bell peppers, red onion rings, and cherry tomatoes, all tossed in olive oil and seasoned with salt and black pepper. The veggies are grilled to perfection, giving them a tender texture and beautiful grill marks. 

    The dish is complemented by a flavorful herb dressing made with extra virgin olive oil, balsamic vinegar, minced garlic, fresh basil, parsley, thyme, salt, and black pepper. It’s a great option for people with diabetes and is both vegetarian and vegan-friendly.


    15 min prep time


    10 min cook time


    6servings


    1 cup and 1 tbsp dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the grill to medium-high heat.

    2. In a large bowl, toss sliced zucchinis, red and yellow bell peppers, red onion rings, and halved cherry tomatoes with olive oil. Season with salt and 1/2 tsp black pepper.

    3. Grill the veggies for about 10 minutes or until they are tender and have grill marks, turning occasionally.

    4. Remove the grilled veggies from the heat.

    5. To make the dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, chopped fresh basil, chopped fresh parsley, fresh thyme leaves, salt, and 1/4 tsp black pepper.

    6. Arrange the grilled veggies on a serving platter. Serve the dressing on the side.

    Veggie Rich
    Low Carb
    Mediterranean
    Grilling
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup and 1 tbsp dressing


    • Amount per serving



      Calories





      153

    • % Daily value*

    • Total Fat
      13.7g

      18%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      167mg
      4%

    Ingredients

    zucchini (sliced)
    2 med

    red bell pepper (sliced)
    1 med

    yellow bell pepper (sliced)
    1 med

    red onion (sliced into rings)
    1 med

    cherry tomatoes (halved)
    1 cup

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper (divided use)
    3/4 tsp

    Extra Virgin Olive Oil (for the dressing)
    1/4 cup

    balsamic vinegar (for the dressing)
    2 tbsp

    garlic (minced, for the dressing)
    1 clove

    fresh basil (chopped, for the dressing)
    1 tbsp

    fresh parsley (chopped, for the dressing)
    1 tbsp

    fresh thyme (for the dressing)
    1 tsp

    salt (for the dressing)
    1/4 tsp

  • Grilled Corn with Chile and Lime

    Grilled Corn with Chile and Lime

    How to Make Grilled Corn with Chile and Lime

    Enjoy some Tex-Mex flair with this Grilled Corn with Chile and Lime. Tasting like Mexican street corn, this diabetes-friendly recipe is flavorful and nutritious.


    40 min prep time


    15 min cook time


    4servings


    1 ear of corn

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the grill to medium-high heat.

    2. In a small bowl, whisk together olive oil, chili powder, smoked paprika, lime zest, lime juice and salt.

    3. Brush the ears of corn with the marinade, making sure to coat them evenly.

    4. Allow the corn to marinate for at least 30 minutes.

    5. Place the marinated corn on the preheated grill. Grill for about 15 minutes, turning occasionally, until the corn is charred and cooked through.

    6. Remove the grilled corn from the heat.

    7. Transfer the corn to a serving platter and sprinkle with cotija and fresh chopped cilantro.

    Veggie Rich
    Low Carb
    Mexican/Southwestern
    Grilling
    Vegetarian
    Vegan
    Sides
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 ear of corn


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    Ingredients

    fresh cilantro (chopped, for garnish)
    1 cup

    part-skim mozzarella (for garnish)
    1/4 cup

    salt
    1/8 tsp

    lime (zest and juice)
    1 med

    smoked paprika
    1/2 tsp

    chili powder
    1 tsp

    nonstick cooking spray
    1 whole

    ears corn (husked)
    4 med

  • Tofu and Vegetable Skewers

    Tofu and Vegetable Skewers

    How to Make Tofu and Vegetable Skewers

    Fire up the grill for a healthy dinner of Tofu and Vegetable Skewers. A delicious Asian-inspired marinade adds a burst of flavor to this diabetes-friendly meal.


    40 min prep time


    15 min cook time


    4servings


    2 skewers

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup or agave nectar, minced garlic, and grated ginger to create the marinade.

    2. Cut the pressed tofu into cubes and place them in a shallow dish. Pour half of the marinade over the tofu, ensuring each piece is coated. Let it marinate for at least 30 minutes.

    3. While the tofu is marinating, prepare the vegetables. Thread the marinated tofu, red onion chunks, bell pepper chunks, and yellow squash rounds onto skewers, alternating between the ingredients.

    4. Preheat the grill or grill pan over medium-high heat.

    5. Grill the skewers for about 10–15 minutes, turning occasionally, until the tofu is golden and the vegetables are charred and tender. Baste the skewers with the remaining marinade during grilling for extra flavor.

    6. Once cooked, remove the skewers from the grill and let them rest for a few minutes.

    Veggie Rich
    Low Carb
    Fiber Focused
    Grilling
    Asian
    Dinner
    Vegetarian
    Vegan
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      2 skewers


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      457mg

      20%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      591mg
      13%

    Ingredients

    lower sodium soy sauce
    3 tbsp

    rice vinegar
    2 tbsp

    sesame oil
    1 tbsp

    maple syrup
    2 tbsp

    garlic (minced)
    2 clove

    fresh ginger (grated)
    1 tsp

    firm tofu (pressed and cut into cubes)
    16 oz

    red onion (cut into chunks)
    1 med

    bell peppers (cut into chunks)
    2 whole

    yellow squash (sliced into rounds)
    2 med

  • Grilled Chicken with Peaches and Zucchini Skewers

    Grilled Chicken with Peaches and Zucchini Skewers

    How to Make Grilled Chicken with Peaches and Zucchini Skewers

    Elevate your diabetes-friendly dining with our savory grilled chicken skewers featuring succulent peaches and zucchini. Indulge in a delectable blend of lean protein and low-glycemic fruits and veggies that’s perfect for outdoor gatherings and weeknight meals.


    1 hr and 5 min prep time


    15 min cook time


    4servings


    1 skewer (3 oz cooked chicken breast, ½ peach, ½ zucchini)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, whisk together soy sauce, olive oil, honey, garlic, and ginger. 

    2. Place chicken, peaches, and zucchini in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, up to overnight. 

    3. Preheat the grill (or indoor grill pan) to medium-high heat. Thread chicken, peaches, and zucchini onto skewers. Discard leftover marinade. 

    4. Grill for 10–15 minutes, turning occasionally, until chicken is cooked through and peaches are tender. 

    Low Carb
    Kid Friendly
    Grilling
    Main Dish
    Holidays & Entertaining
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 skewer (3 oz cooked chicken breast, ½ peach, ½ zucchini)


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      782mg
      17%

    Ingredients

    lower sodium soy sauce
    1/4 cup

    olive oil
    2 tbsp

    garlic (minced)
    1 clove

    fresh ginger (grated)
    1 tsp

    boneless, skinless chicken breasts (cut into chunks)
    1 lbs

    zucchini (cut into ½ inch rounds)
    2 med

    wooden or metal skewers
    4 whole

    peaches (cut into ½ inch pieces)
    2 whole

  • Peach BBQ Chicken Breast

    Peach BBQ Chicken Breast

    How to Make Peach BBQ Chicken Breast

    Getting tired of the same old foods at your summer BBQ? Switch it up with this peach BBQ chicken breast! The peach BBQ sauce gets its sweetness from both fresh peaches and zero-calorie sweetener. The peach sauce-topped chicken is paired with grilled peaches and baby arugula to make a complete, delicious dinner for a family of four.


    20 prep time


    10 cook time


    4servings


    1 chicken breast and 1 ¼ cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the peach BBQ sauce:
      Heat 1 1/2 tsp oil in medium saucepan over medium heat. Add onion and cook until softened, about 2–3 minutes. Stir in peaches and cook for 5 minutes. Add ketchup, apple cider vinegar, 1/4 cup sweetener, Worcestershire sauce, 1/4 tsp salt, and garlic powder and bring to a boil. Reduce heat to medium-low and simmer until peaches break down and sauce begins to thicken, about 10–15 minutes. Carefully transfer peach mixture to blender and blend until smooth, about 1 minute.

    2. To make the chicken:
      Heat grill to medium and brush grates with oil. Pat chicken dry with paper towels. Grill chicken, flipping occasionally and brushing with peach BBQ sauce until fully cooked and a meat thermometer reaches 165 degrees F, about 8–10 minutes. Transfer to plate and let rest for 5 minutes before slicing and serving.

    3. To make the salad:
      Grill peach halves, cut side down, until char marks appear, about 1–2 minutes. Slice peach halves into ½-inch thick slices.

    4. Whisk 2 tbsp olive oil, lemon juice, 2 tsp sweetener, 1/8 tsp salt, and pepper together in large bowl until combined. Add grilled peach slices, arugula, and red onion and toss to coat. Serve grilled chicken with salad and enjoy.

    Grilling
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast and 1 ¼ cups salad


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      550mg

      24%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        14g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    • Potassium
      700mg
      15%

    Ingredients

    red onion (sliced, for the salad)
    1/4 small

    baby arugula (packed, for the salad)
    4 cup

    black pepper (for the salad)
    1/8

    Kosher Salt (divided use)
    1/2 tsp

    Splenda® Monk Fruit Granulated Sweetener (divided use)
    1/4 cup & 2 tsp

    lemon (juiced, for the salad)
    1/2 small

    olive oil (divided use)
    2 1/2 tbsp

    peaches (halved and pitted, for the salad)
    1 small

    thin sliced boneless, skinless chicken breasts
    1 lbs

    garlic powder (for the BBQ sauce)
    1/2 tsp

    Worcestershire sauce (for the BBQ sauce)
    1 1/2 tsp

    Apple Cider Vinegar (for the BBQ sauce)
    1/4 cup

    sugar-free ketchup (for the BBQ sauce)
    3/4 cup

    fresh or frozen peaches (peeled, pitted, and chopped, for the BBQ sauce)
    peaches

    yellow onion (minced, for the BBQ sauce)
    1/2 small

  • Jamaican Jerk Chicken

    Jamaican Jerk Chicken

    How to Make Jamaican Jerk Chicken

    Jerk seasoning is a sweet and spicy blend of allspice, chili peppers (preferably scotch bonnet), fresh ginger, and a hint of brown sugar. Start marinating the chicken the day before for maximum flavor. Cooking on the grill adds a nice smoky flavor, but you could also bake the chicken in the oven.


    24 hr prep time


    12 min cook time


    6servings


    1 chicken thigh

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all ingredients except chicken in a food processor and blend until smooth.

    2. Place chicken and blended mixture in a dish or large zip-top bag. Seal and refrigerate to marinate for 3 to 24 hours.

    3. Remove chicken from the container and discard remaining marinade.

    4. Heat a grill on medium-high heat. Oil the grill rack, then add chicken and cook on each side for about 10 to 12 minutes. Chicken should reach 165° F before removing from the grill.

    Kidney-Friendly
    CKD Dialysis
    Latin American
    Grilling
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken thigh


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        4g

        8%

    • Protein
      21g

    • Potassium
      402mg
      9%

    Ingredients

    green onions (trimmed and roughly chopped)
    6 whole

    small onion (peeled and roughly chopped)
    1 small

    chopped fresh ginger
    2 tsp

    garlic
    3 clove

    habanero or 1 scotch bonnet chili pepper (seeded and chopped)
    2 whole

    white vinegar
    2 tbsp

    soy sauce
    1 tbsp

    canola oil
    1 tbsp

    brown sugar
    2 tbsp

    salt
    1 tsp

    fresh thyme
    2 tsp

    ground allspice
    1 tsp

    black pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    ground cinnamon
    1/8 tsp

    boneless, skinless chicken thighs
    1 1/2 lbs

  • Baked or Grilled Trout

    Baked or Grilled Trout

    How to Make Baked or Grilled Trout

    This simple fish recipe is seasoned with salt-free lemon pepper and paprika for a low sodium, heart-healthy protein entree. If you like it spicy, you could also add a dash of cayenne pepper. This recipe calls for trout, but you could use the same seasoning and technique, grilling or baking, with your favorite fish fillet.


    5 min prep time


    15 min cook time


    8servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Dry the fish fillets with a paper towel. Rub both sides lightly with olive oil (or use cooking spray). Combine the salt, lemon pepper, and paprika in a small bowl. Sprinkle the seasoning evenly over the fillet side of the fish.

    2. For grilling: Preheat grill on high heat. Place trout directly on the grill, fillet side down. Cook for 4 minutes. Turn fillets over and cook until fish flakes easily with fork, about 3 to 5 minutes.

    3. For baking: Preheat oven to 350° F. Place trout skin side down on a large sheet pan. Bake uncovered for 10-15 minutes, or until the trout flakes easily with a fork.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    Seafood
    Grilling
    Main Dish
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      436mg
      9%

    Ingredients

    rainbow trout fillets
    2 lbs

    olive oil
    1 tbsp

    salt
    1/2 tsp

    salt-free lemon pepper
    1 tsp

    paprika
    1/2 tsp

  • Grilled Honey-Lime Chicken

    Grilled Honey-Lime Chicken

    How to Make Grilled Honey-Lime Chicken

    This is simple, grilled chicken gets a tangy and slightly sweet flavor from a honey-lime marinade. Pair with a vegetable that you can throw on the grill with it, like this simple Grilled Sesame Asparagus. If you don’t want to grill, you could cook the chicken on your stovetop or bake it in the oven. Make a double batch and save the leftovers to add to a wrap or salad for lunch the next day.


    1 hr prep time


    20 min cook time


    4servings


    1 chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together the lime juice, garlic, olive oil, honey, onions, cilantro, and salt.

    2. Put the chicken breasts in a large resealable plastic bag. Add the marinade to the bag and lay it flat in the refrigerator for at least 1 hour. Note: The longer the chicken is left to marinate, the more flavorful it will become.

    3. Remove the chicken from the bag and discard the marinade. Cook on the grill or stovetop for 5-8 minutes on each side, until it reaches an internal temperature of 165 degrees F.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Grilling
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g
      • Added Sugars
        4g

        8%

    • Protein
      26g

    • Potassium
      16mg
      <1%

    Ingredients

    lime juice
    1/3 cup

    garlic (chopped)
    2 clove

    olive oil
    1 tbsp

    honey
    1 tbsp

    chopped green onions
    1/4 cup

    chopped fresh cilantro
    1/2 cup

    salt
    1/4 tsp

    boneless, skinless chicken breasts
    1 lbs