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Tag: grilling

  • Citrus-Tarragon Chicken Kabobs

    Citrus-Tarragon Chicken Kabobs

    How to Make Citrus-Tarragon Chicken Kabobs

    Meat is typically the first thing that comes to mind when we think about grilling, but grilled vegetables can taste just as good! When we asked football players Blake and Reid Fergeuson for a recipe that reminded them of mom, they sent us this perfect summer dish. ADA dietitian Shamera Robinson was impressed. “Reid and Blake Ferguson’s kabob recipe already had a great mix of protein and veggies, so we didn’t have to make many tweaks. We simply added more of the colorful veggies to each kabob to give a wide variety of nutrients.”

    “I love to grill! I like making chicken, steak, brisket—you name it! Anything that can go on a grill I will cook it,” says Reid Ferguson.


    2 hr prep time


    15 min cook time


    12servings


    1 kabob

    Print Recipe >

    Step-By-Step Instructions:

    1. If using bamboo skewers, soak them in water for 1 hour to keep from burning.
    2. Whisk together orange, lemon, lime zest and juice, minced garlic, tarragon, soy sauce, oil, salt, and pepper.
    3. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
    4. Cut bell pepper and onion into bite-sized pieces.
    5. Whisk together oil and balsamic vinegar.
    6. Assemble kabobs: divide chicken evenly between 12 kabobs. On each skewer, add 1-2 pieces bell pepper, 1-2 pieces onion, 1 cherry tomato, 1 mushroom, 1 slice zucchini, 1 baby potato, one round of corn and some pieces of chicken.
    7. Baste kabobs with balsamic vinaigrette.
    8. Grill kabobs directly over heat for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the chicken is cooked through.
    Veggie Rich
    Comfort Food
    Grilling
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    12 Servings



    • Serving Size

      1 kabob


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      100mg

      33%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      27g

    • Potassium
      720mg
      15%

    Ingredients

    orange (zested and juiced)
    1

    lemon (zested and juiced)
    1

    lime (zested and juiced)
    1

    garlic (minced)
    4 clove

    fresh tarragon (minced)
    1 tbsp

    soy sauce
    1/4 cup

    vegetable oil
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    chicken breasts (boneless, skinless, cut into 1-inch cubes)
    1 lbs

    green bell pepper
    1

    red bell pepper
    1

    white onion
    1

    cherry tomatoes
    12

    small button mushrooms
    12

    zucchini or yellow summer squash (cut into 12 slices)
    1

    baby golden potatoes
    12

    ears corn (cut into 12 rounds)
    1

    olive oil
    1/4 cup

    balsamic vinegar
    2 tbsp

  • Chicken and Roasted Pepper Lettuce Cups

    Chicken and Roasted Pepper Lettuce Cups

    How to Make Chicken and Roasted Pepper Lettuce Cups

    From Designed for One!, by Nancy S. Hughes. Available for order here.

    This recipe featured in:

     


    10 min prep time


    8 min cook time


    1serving


    2 lettuce cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a small nonstick skillet over medium heat. Coat both sides of the chicken with cooking spray and cook 4 minutes on each side, or until no longer pink in the center. Place on cutting board, let cool 2–3 minutes, and chop.

    2. Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.

    3. To assemble, line each leaf with the chopped chicken and top with the red pepper mixture.

    Mediterranean
    Grilling
    Sandwiches
    Cooking for 1 or 2
    Appetizers
    Lunch
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      2 lettuce cups


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      37g

    • Potassium
      830mg
      18%

    Ingredients

    chicken cutlet
    4 oz

    nonstick cooking spray
    1 whole

    roasted red pepper (chopped)
    2 oz

    no-salt-added garbanzo beans (rinsed and drained)
    1/3 cup

    red onion (finely chopped)
    2 tbsp

    pitted kalamata olives (coarsely chopped)
    4 whole

    fresh basil (chopped)
    1 tbsp

    Extra Virgin Olive Oil
    2 tsp

    red wine vinegar
    1 tsp

    romaine or Boston lettuce leaves
    2 leaves

  • Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    How to Make Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    Classic in flavor and simplicity, these chicken sticks are wonderful served over orzo pasta, risotto, or a salad. Chef Steve Petusevsky loves them over an arugula salad sprinkled with Parmesan cheese. Fennel seeds give the chicken a very aromatic quality and sweet flavor.


    25 min prep time


    12 min cook time


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine oil, lemon juice, garlic, fennel seeds, red chili flakes, oregano, and vinegar in a medium bowl and put into a large tightly sealed plastic bag. Marinate at least 15 minutes room temperature or overnight in the refrigerator for best results.
    2. Thread the chicken cubes on skewers, either alone or with chunks of your favorite vegetables such as red onion, bell pepper, or zucchini.
    3. Preheat grill to medium-high heat and place on grill grate. Cook as per directions for direct heat method (page 3) for 10–12 minutes, turning occasionally, until cooked through and crusted on the outside.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    Grilling
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      24g

    • Potassium
      220mg
      5%

    Ingredients

    Extra Virgin Olive Oil
    2 tbsp

    Juice of 1 lemon
    1

    garlic (minced)
    2 clove

    fennel seeds (crushed)
    2 tsp

    crushed red pepper flakes (crushed)
    1/2 tsp

    fresh oregano (minced)
    1 tbsp

    balsamic vinegar
    1 tbsp

    chicken breasts (boneless, skinless, cut into 1-inch cubes)
    1 lbs

  • Turkey Kebabs with Avocado & Tomato

    Turkey Kebabs with Avocado & Tomato

    How to Make Turkey Kebabs with Avocado & Tomato

    Author Barbara Seelig-Brown serves these colorful turkey kebabs with a homemade mango dipping sauce that’s a perfect partner.


    10 min plus 20 min marinating time prep time


    15 min cook time


    9servings


    2 kabobs

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix together the lime juice, salt, pepper, olive oil, and garlic. Place this mixture and the turkey in a plastic bag and marinate in the fridge for at least 20 minutes.
    2. Cut tomatoes in half vertically. Cut the avocado into 18 chunks.
    3. Grill or broil the turkey. Set aside to cool.
    4. Thread the kebabs as follows: 1 piece of turkey, 1 piece of tomato, 1 piece of turkey, and 1 piece of avocado
    5. Squeeze lime over kebabs and serve with a drizzle of Mango Dipping Sauce, page 29 (optional).
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Grilling
    Dinner
    Main Dish
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    Nutrition facts

    9 Servings



    • Serving Size

      2 kabobs


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      9g

    • Potassium
      210mg
      4%

    Ingredients

    Juice of 1 lime, plus additional juice for finishing
    1

    sea salt (fine)
    1/2 tsp

    black pepper (freshly ground)
    1/4 tsp

    Extra Virgin Olive Oil
    1 tsp

    garlic (minced)
    2 clove

    turkey tenderloin or turkey medallions (cut into 36, 1-inch cubes)
    3/4 lbs

    cherry tomatoes
    9

    avocado (ripe)
    1

  • Tuna Kebabs

    Tuna Kebabs

    How to Make Tuna Kebabs

    When you’re looking to cook out, try fresh tuna flavored with an Asian-style marinade and skewered with bell peppers, tender squash, crunchy red onion, and succulent tomatoes and pineapple.


    15 min plus 1 hr marinating time prep time


    9 min cook time


    6servings


    1 kebab

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large glass baking dish, stir together the marinade ingredients. Remove and set aside 2 tablespoons of the marinade.
    2. Add the fish to the marinade remaining in the dish, turning to coat. Cover and refrigerate for 15 minutes-1 hour, turning occasionally.
    3. Drain the fish, discarding the marinade. Pat the fish dry with paper towels.
    4. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high. Or lightly spray a large indoor grill pan with cooking spray. Heat over medium-high heat.
    5. Meanwhile, soak six 12-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Lightly spray the skewers with cooking spray. For each kebab, thread each skewer with 2 tuna cubes, 2 bell pepper squares, 2 slices of squash, 2 onion wedges, 2 pineapple cubes, and 2 tomatoes. Baste with the reserved marinade.
    6. Grill the kebabs for 4 minutes. Turn over. Grill for 3-5 minutes, or until the fish is cooked to the desired doneness.
    Grilling
    Asian
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 kebab


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      20g

    • Potassium
      630mg
      13%

    Ingredients

    green onions (chopped)
    1/4 cup

    pineapple juice (100%)
    3 tbsp

    soy sauce (lowest sodium available)
    1 1/2 tbsp

    red wine vinegar or rice vinegar
    1 tbsp

    water
    1 tbsp

    honey
    1 tbsp

    garlic (minced)
    1 clove

    ground ginger
    1/2 tsp

    pepper
    1/4 tsp

    tuna steaks (rinsed, patted dry, and cut into 12 cubes)
    1 lbs

    nonstick cooking spray
    1

    small red or green bell pepper (cut into 12 squares)
    1

    small yellow summer squash or zucchini (cut into 12 slices)
    1

    small red onion (cut into 12 wedges)
    1

    Fresh Pineapple
    12 (1 1/2-inch) cubes

    grape or cherry tomatoes
    12

  • Spiced Lemon Yogurt Chicken Tenders

    Spiced Lemon Yogurt Chicken Tenders

    How to Make Spiced Lemon Yogurt Chicken Tenders


    8 hr marinating prep time


    6 min cook time


    4servings


    2 tenders

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients, except the lemon quarters, in a gallon resealable plastic bag. Seal tightly and toss back and forth until well coated. Refrigerate 8 hours.
    2. Heat a grill pan liberally coated with cooking spray over medium-high heat. Remove chicken from marinade, discarding marinade, and grill 3 minutes on each side or until no longer pink in center. Serve with the quartered lemon, if desired.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Grilling
    Quick & Easy
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tenders


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      375mg

      16%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      30g

    • Potassium
      345mg
      7%

    Ingredients

    chicken tenderloins ((about 1 pound))
    8

    Greek yogurt (non-fat, plain)
    1 cup

    Grated rind and juice of a large lemon
    1

    paprika
    1 tbsp

    gingerroot (grated)
    1 tbsp

    ground cumin
    1 tsp

    garlic powder
    1/2 tsp

    salt
    1/2 tsp

    medium lemon (quartered (optional))
    1

  • Sensational Chicken Burgers

    Sensational Chicken Burgers

    How to Make Sensational Chicken Burgers

    Barbara Seelig-Brown created these burgers for a neighborhood picnic. She wanted to make sure that she was going to bring something healthy as well as tasty.

     


    15 min prep time


    8 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together and form 4 patties. 

    2. Grill 3–4 minutes on each side and serve with guacamole.

    Low Carb
    Grilling
    Sandwiches
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      24g

    • Potassium
      550mg
      12%

    Ingredients

    ground chicken breast
    1/2 lbs

    ground chicken (mixed light and dark)
    1/2 lbs

    sun-dried tomatoes (chopped, not in oil)
    1/4 cup

    onion(s) (chopped)
    1/4 cup

    fresh basil (chopped)
    1/4 cup

    fresh flat Italian parsley (chopped)
    1/4 cup

    garlic (minced)
    4 clove

    fine sea salt
    1/2 tsp

    black pepper (freshly cracked)
    1/2 tsp

  • Salad Bar Salsa With Grilled Flank Steak

    Salad Bar Salsa With Grilled Flank Steak

    How to Make Salad Bar Salsa With Grilled Flank Steak

    Author Robyn Webb says, “Salsa isn’t just tomatoes. Scour the salad bar and you’ll find a bevy of ingredients to make homemade salsa special. Paired with a juicy, but lean grilled steak, it’s a perfect summer meal.”


    15 min prep time


    8 min cook time


    4servings


    3 ounces, 1/3 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine all the ingredients for the salsa. Set aside.
    2. Trim any excess fat from the flank steak. Using a sharp knife, make 3 diagonal slashes across the top surface of the steak, cutting about 1/3 of the way through the steak. This will prevent it from curling up on the grill.
    3. Preheat the grill to medium-high heat. Coat the grill rack with cooking spray or prepare an oven broiler. Cover a broiler pan with foil. Coat the foil with cooking spray. Combine the paprika, chili powder, salt, and pepper. Brush both sides of the steak with the olive oil. Sprinkle both sides with the spice mixture. Grill the steak, about 4–6 inches from the heat source, for about 5 minutes per side or until desired doneness.
    4. Remove the steak from the oven onto a carving board. Let the steak stand for 5 minutes before slicing. Cut the steak diagonally across the grain into thin slices. Serve with the salsa.
    Veggie Rich
    Grilling
    Dinner
    Main Dish
    Sauces
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces, 1/3 cup salsa


    • Amount per serving



      Calories





      245

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      24g

    • Potassium
      530mg
      11%

    Ingredients

    yellow corn
    1 cup

    cherry tomatoes (quartered)
    1 cup

    red onion (diced)
    1/4 cup

    green onion (scallion) (minced)
    2 tbsp

    fresh lime juice
    3 tbsp

    olive oil
    1/2 tbsp

    cayenne pepper
    1/4 tsp

    sugar
    1/4 tsp

    flank steak
    1 lbs

    paprika
    2 tsp

    chili powder
    1 tsp

    Kosher Salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    olive oil
    1 tbsp

  • Romaine Peppercorn-Steak Salad

    Romaine Peppercorn-Steak Salad

    How to Make Romaine Peppercorn-Steak Salad

    Author Jackie Newgent says, “This scrumptious entrée salad recipe was inspired by one I used to enjoy when visiting Chicago’s Gibsons Bar & Steakhouse back when I was 20-something. My cousin Monica and I often shared their large helping. I no longer live in the windy city, but luckily I’ve created a healthier version of the peppery salad that’s sized just right for anyone to enjoy in any part of the country. Here it is!”


    18 min prep time


    8 min cook time


    4servings


    3 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the lettuce, arugula, and onion. Keep chilled.
    2. Coarsely grind the peppercorns in a spice or coffee grinder, peppermill, or food processor. Rub the peppercorns over both sides of steaks. Or pour the coarsely ground peppercorns onto a plate and firmly press both sides of each steak into them until coated. Lightly coat steaks with cooking spray.
    3. Heat a large nonstick skillet over medium-high heat. Add the steaks and cook until medium rare, about 4 minutes per side. (Use your kitchen exhaust fan if steaks begin to smoke.) Sprinkle the steaks with the salt and let stand at least 5 minutes before slicing.
    4. Meanwhile, toss the salad mixture with tomatoes and dressing. Arrange salad evenly on 4 plates. Slice each steak into 10 pieces. Arrange the steak on top of the salads, sprinkle with the cheese, and serve.
    Veggie Rich
    Grilling
    Dinner
    Foodie
    Lunch
    Main Dish
    Salad Dressings & Condiments
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      3 1/2 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      21g

    • Potassium
      770mg
      16%

    Ingredients

    romaine lettuce (coarsely chopped (8 cups loosely packed))
    8 cup

    arugula (5-ounce package baby arugula)
    1 package

    red onion (thinly sliced)
    1 med

    black peppercorns
    2 tbsp

    (6-ounce) grass-fed lean beef tenderloin steaks (about 1 1/4 inches thick)
    2 whole

    nonstick cooking spray
    1

    sea salt
    1/4 tsp

    grape tomatoes
    1 pints

    light balsamic vinaigrette
    1/3 cup

    feta cheese (finely crumbled)
    2 tbsp

  • Roasted Red Pepper Coulis

    Roasted Red Pepper Coulis

    How to Make Roasted Red Pepper Coulis

    A coulis is simply a thick puree or sauce. This one makes a beautiful and tasty finishing touch for your dishes. (Pictured here with Rosemary Balsamic Onions and Pesto.)


    20 min prep time


    20 min cook time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place whole peppers directly on a grill or gas burner or under your broiler. Roast until they are completely blackened on the outside. Place in a bowl and cover tightly with plastic wrap for at least 15 minutes. Once cooled, you can peel away the blackened skin.
    2. Place the roasted pepper in the food processor and purée until fine.
    Low Sodium
    Veggie Rich
    Comfort Food
    Grilling
    Sauces
    Holidays & Entertaining
    One Pot
    Salad Dressings & Condiments
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      155mg
      3%

    Ingredients

    red bell peppers
    4