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Tag: holidays & entertaining

  • Spice-Rubbed Roasted Chicken Thighs With Lemons

    Spice-Rubbed Roasted Chicken Thighs With Lemons

    How to Make Spice-Rubbed Roasted Chicken Thighs With Lemons

    This recipe featured in:

     


    15 min prep time


    40 min cook time


    8servings


    4 oz chicken

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    Step-By-Step Instructions:

    1. Preheat the oven to 400° F. Add the fennel seeds, coriander seeds, and peppercorns to a small skillet and toast over medium-high heat for 1 to 2 minutes, until fragrant. Allow the spices to cool, then grind them to a fine powder in a spice or coffee grinder. Add the spice mixture to a small bowl. Mix in the chili powder, cinnamon, and salt; set aside.
    2. Rub the chicken thighs with the spice mixture. Add the thighs to a large baking dish. Drizzle the olive oil over the chicken. Roast the chicken for 30 minutes. Add the lemons and roast for 10 minutes, until the chicken is cooked through and the lemons are lightly browned. With tongs, squeeze the   lemons over the chicken and serve. 
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Holidays & Entertaining
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz chicken


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      290mg
      6%

    Ingredients

    lemon (quartered)
    2

    olive oil
    2 tbsp

    chicken thighs
    2 lbs

    salt
    1/2 tsp

    ground cinnamon
    1 tsp

    chili powder
    1 tsp

    black peppercorns
    1 tsp

    coriander seeds
    1 tbsp

    fennel seeds
    1/4 cup

  • Spiced Turkey Breast With Apple Chutney

    Spiced Turkey Breast With Apple Chutney

    How to Make Spiced Turkey Breast With Apple Chutney


    20 min prep time


    1 hr 15 min cook time


    16servings


    3 oz. turkey, 2 Tbsp. chutney

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Pat the turkey breast dry and place on a rack set in a shallow roasting pan. Loosen the skin by inserting your fingers, gently pushing between the skin and the meat. 
    2. In a small bowl, combine the orange juice, 2 tsp of the ginger, 1 tsp of the cinnamon, 1 tsp of the cloves, allspice, salt, and black pepper. Rub this mixture on the breast meat, under the skin. Insert a meat thermometer into the meaty part of the breast, making sure it doesn’t touch the breastbone. Roast the breast uncovered for about 1 hour, 15 minutes, or until the meat thermometer registers 170 degrees. Check the turkey every 15 minutes or so as it roasts to avoid any overbrowning. Cover with foil if the breast meat starts to get too brown. After 30 minutes of roasting, you may also lower the oven to 350 degrees if the turkey is cooking too quickly. 
    3. Meanwhile, prepare the chutney. In a saucepan, combine the red onion, brown sugar, rice vinegar, raisins, remaining 1/2 tsp ginger, remaining 1/4 tsp cinnamon, remaining 1/4 tsp cloves, and crushed red pepper, and bring to boiling. Cover, reduce the heat, and simmer for 5 minutes. Remove the pan from the heat and cool for 10 minutes. Fold in the apples.
    4. Remove the turkey breast to a platter and let it stand, loosely covered with foil, for about 10 minutes before serving. 
    5. To serve, slice the turkey, discard the skin, and serve with the chutney. Store the remaining 1 cup chutney, covered, in the refrigerator for up to three days.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Dinner
    Foodie
    Holidays & Entertaining
    Main Dish
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    Nutrition facts

    16 Servings



    • Serving Size

      3 oz. turkey, 2 Tbsp. chutney


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        4g

    • Protein
      27g

    • Potassium
      305mg
      6%

    Ingredients

    turkey breast
    1

    orange juice
    3 tbsp

    fresh ginger (peeled and grated, divided use)
    2 1/2 tsp

    ground cinnamon (divided use)
    1 1/4 tsp

    ground cloves (divided use)
    1 1/4 tsp

    ground allspice
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    red onion (minced)
    1

    brown sugar
    1/3 cup

    rice vinegar
    1/4 cup

    raisins
    2 tbsp

    crushed red pepper flakes
    1/4 tsp

    diced apples
    3 cup

  • Spiced Sweet Potato Casserole

    Spiced Sweet Potato Casserole

    How to Make Spiced Sweet Potato Casserole

    Root vegetables are the original holiday comfort foods. Bring joy to your table with our Spiced Sweet Potato Casserole. This traditional favorite uses cinnamon, nutmeg, and cloves to add a burst of flavor.

    This recipe featured in:

     


    15 min prep time


    60 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees. Coat a 1 1/2- to 2-quart casserole dish with nonstick cooking spray; set aside. Add water to a large saucepot until it’s 2/3 full. Add the sweet potato to the pot and bring to boiling over medium heat. Cook the sweet potato for 20 minutes. Add the carrots to the pot and continue to cook for 15 to 20 minutes, until vegetables are tender. Drain, reserving 1/4 cup of the cooking water, and add the vegetables to a bowl.
    2. Mash the sweet potato and carrots and the 1/4 cup reserved cooking water with a potato masher. Add 2 Tbsp. of the buttery spread, the brown sugar, cinnamon, cloves, and nutmeg, and mix well. Add the mixture to the prepared casserole dish. Top with the pecans and the remaining melted buttery spread.
    3. Bake the casserole, covered, for 15 minutes. Uncover and bake 10 minutes more, until the top is lightly browned.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Vegetarian
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      155mg
      3%

    Ingredients

    pecans (chopped)
    1/3 cup

    ground nutmeg
    1/8 tsp

    ground cloves
    1/4 tsp

    ground cinnamon
    3/4 tsp

    brown sugar
    1 tbsp

    buttery spread (melted, divided)
    3 tbsp

    carrot(s) (peeled and sliced)
    2

    sweet potatoes (peeled and cut into 1-inch cubes)
    1

    nonstick cooking spray
    1

  • Spiced Shrimp With Grilled Lemon

    Spiced Shrimp With Grilled Lemon

    How to Make Spiced Shrimp With Grilled Lemon

    This recipe featured in:

     


    5 min prep time


    6 min cook time


    5servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high. If you think your shrimp will fall through the grilling rack, prepare a fish basket to grill the shrimp. Coat the inside of the basket with cooking spray.
    2. Drizzle the shrimp with the olive oil. Combine the cumin, chili powder, coriander, salt, and black pepper and rub onto the shrimp.
    3. Add the shrimp directly to the grill rack or place in a single layer in the fish basket. Grill the shrimp for about 2 to 3 minutes per side or until cooked through. Meanwhile, add the lemon halves, cut side down, to the grill, and grill for 3 to 4 minutes, just until the lemon is slightly charred.
    4. Add the grilled shrimp to a platter. Garnish with the grilled lemon halves and minced parsley.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Grilling
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      150mg

      50%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      280mg
      6%

    Ingredients

    fresh parsley
    2 tbsp

    lemon (halved)
    3

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    ground coriander
    1/4 tsp

    chili powder
    2 tsp

    ground cumin
    2 tsp

    olive oil
    1 1/2 tbsp

    shrimp (peeled and deveined, tails on)
    1 lbs

  • Southwestern Coleslaw

    Southwestern Coleslaw

    How to Make Southwestern Coleslaw

    This recipe featured in:

     


    25 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large salad bowl, combine the cabbage, carrots, red pepper, scallions, and jalapeño pepper and toss well.
    2. In a small bowl, whisk together the vinegar, lime juice, honey, and chipotle seasoning. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing on the cabbage mixture and mix well. Garnish the coleslaw with the toasted pecans.
    Veggie Rich
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
    No Cook
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      265mg
      6%

    Ingredients

    pecans
    1/2 cup

    olive oil
    1/3 cup

    salt-free chipotle seasoning
    2 tsp

    honey
    1 tbsp

    fresh lime juice
    1 tbsp

    Apple Cider Vinegar
    1/4 cup

    jalapeño pepper (minced)
    1

    green onion (scallion) (minced)
    3

    red bell pepper (seeded, cored, and diced)
    1

    carrot(s) (peeled and grated)
    3

    head green cabbage (outer leaves removed, shredded)
    1

  • Smoky White Beans and Spinach

    Smoky White Beans and Spinach

    How to Make Smoky White Beans and Spinach

    This recipe featured in:

     


    15 min prep time


    20 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 5 to 6 minutes. Add the garlic and smoked paprika and sauté for 1 minute.
    2. Add the white wine and cook for 2 minutes. Add the tomatoes and cook for 5 to 6 minutes. Add the beans and cook for 5 minutes. Add the spinach and cook until it is wilted. Stir in the balsamic vinegar and pepper and serve.
    Fiber Focused
    Veggie Rich
    Mexican/Southwestern
    Sides
    Vegetarian
    Dinner
    Holidays & Entertaining
    Lunch
    Main Dish
    One Pot
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      6g

    • Potassium
      650mg
      14%

    Ingredients

    black pepper
    1/4 tsp

    balsamic vinegar
    1 tbsp

    spinach (stems removed)
    10 oz

    cannellini beans (drained and rinsed)
    15 oz

    fire-roasted tomatoes
    15 oz

    white wine
    1/2 cup

    smoked paprika
    1 1/2 tsp

    garlic (minced)
    3 clove

    onion(s) (diced)
    1

    olive oil
    2 tsp

  • Skillet Caraway Cornbread

    Skillet Caraway Cornbread

    How to Make Skillet Caraway Cornbread

    NOTE: The bread may also be prepared in an 8-inch square baking pan coated with nonstick cooking spray. You won’t need the 2 tsp. vegetable oil.


    15 min prep time


    20 min cook time


    16servings


    1 wedge

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. In a small, dry skillet, toast the caraway seeds over medium heat for 2 to 3 minutes, just until lightly browned and fragrant; set aside. When the oven is hot, add 2 tsp. of the vegetable oil to a 9-inch cast-iron skillet. Heat the pan in the oven for 5 minutes.

    2. Meanwhile, in a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and caraway seeds.

    3. In a separate bowl, beat the eggs with a wire whisk. Add the buttermilk, honey, and the 1/4 cup vegetable oil.

    4. Add the wet ingredients to the dry ingredients and mix until just combined.

    5. Carefully add the batter to the hot skillet and bake for 20 to 22 minutes, or until the cornbread is cooked through and a cake tester or toothpick inserted in the middle comes out clean. Let the cornbread cool for 5 minutes. Cut into 16 same-sized wedges and serve warm.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    16 Servings



    • Serving Size

      1 wedge


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      75mg
      2%

    Ingredients

    caraway seeds
    1 tsp

    vegetable oil (divided)
    1/4 cup plus 2 tsp

    cornmeal
    1 cup

    whole wheat flour
    1 cup

    baking powder
    1 1/2 tsp

    baking soda
    1/2 tsp

    salt
    1/2 tsp

    eggs
    2

    low-fat buttermilk
    1 cup

    honey
    1/4 cup

  • Simply Spiced Shrimp

    Simply Spiced Shrimp

    How to Make Simply Spiced Shrimp

    This recipe featured in:

     


    5 min prep time


    3 min cook time


    4servings


    about 3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, mix together the shrimp, garlic, paprika, and chili powder, tossing to coat. Add 1 tsp. of the olive oil and the lemon juice. Let stand 3 minutes.
    2. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Add the shrimp and sauté on both sides for a total of 3 minutes, or until the shrimp is just opaque and cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      about 3 oz.


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      465mg

      20%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      25g

    • Potassium
      240mg
      5%

    Ingredients

    lemon juice
    2 tsp

    olive oil (divided)
    1 tbsp

    chili powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    garlic (finely minced)
    1 clove

    shrimp (peeled and deveined)
    1 lbs

  • Shrimp Jambalaya

    Shrimp Jambalaya

    How to Make Shrimp Jambalaya

    This recipe featured in:

     


    20 min prep time


    10 min cook time


    8servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium-high heat and sauté the shrimp, onion, and bell pepper for about 5 minutes, until the shrimp is pink.
    2. Stir in the remaining ingredients and cook for about 5 minutes, until heated through.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Seafood
    Comfort Food
    One Pot
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      140mg

      47%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      20g

    • Potassium
      460mg
      10%

    Ingredients

    Cajun seasoning
    1 tsp

    tomato sauce
    16 oz

    brown rice
    1 1/2 cup

    green bell pepper (chopped)
    1

    onion(s) (chopped)
    1

    shrimp (peeled and deveined)
    1 1/2 lbs

    olive oil
    2 tbsp

  • Seared Duck Breast Salad

    Seared Duck Breast Salad

    How to Make Seared Duck Breast Salad

    This recipe featured in:

     


    15 min prep time


    20 min cook time


    4servings


    2 oz duck (without skin), 2 cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. With a sharp knife, make a crisscross pattern on the skin of the duck breasts; cooking with the skin helps retain the juiciness of the meat.
    2. In a cast-iron skillet over medium heat, sear the duck breasts, skin side down, for 12 to 15 minutes. Flip the duck and continue to cook for 5 to 6 minutes more—or longer, depending on your desired doneness. Remove the duck from the pan and tent with foil on a plate to keep warm.
    3. Add the romaine lettuce and radicchio to a bowl.
    4. In a small bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Drizzle half of the dressing over the greens and toss to coat. Place the dressed greens on a serving platter. Arrange the orange sections on top of the greens.
    5. Remove the skin from the duck. Thinly slice the duck, then arrange the slices over the greens. Drizzle with the remaining dressing and garnish with the walnuts.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    French
    Salads
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 oz duck (without skin), 2 cups salad


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      10g

    • Potassium
      505mg
      11%

    Ingredients

    walnuts
    2 tbsp

    orange (peeled and sectioned)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    coarse Dijon mustard
    1 tsp

    olive oil
    2 1/2 tbsp

    balsamic vinegar
    2 tbsp

    radicchio lettuce (torn)
    1 head

    romaine lettuce (chopped or torn)
    1 bunch

    duck breast (boneless, about 4 oz)
    2