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Tag: holidays & entertaining

  • Holiday Veggie Platter with Hummus – Quick Recipe

    Holiday Veggie Platter with Hummus – Quick Recipe

    How to Make Holiday Veggie Platter with Hummus – Quick Recipe

    It’s amazing how people will eat more veggies when they are in front of them, displayed well and served with a good dip. Hummus is a healthy dip made from chickpeas and comes in a variety of flavors.


    15 min prep time


    10servings


    about 1 cup veggies + 2 Tbsps. hummus

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange vegetables on a large, round platter. Alternate red vegetables with green vegetables in a circle on platter.
    2. Place hummus in a small bowl in center of platter.
    Veggie Rich
    Low Sodium
    Mediterranean
    Holidays & Entertaining
    Appetizers
    Vegetarian
    Snacks
    Sides
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      about 1 cup veggies + 2 Tbsps. hummus


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      325mg
      7%

    Ingredients

    red pepper hummus (packaged, roasted)
    1 1/4 cup

    grape tomatoes
    1 pints

    sugar snap peas
    3 cup

    broccoli florets
    3 cup

    cucumber(s) (peeled and sliced)
    1

    red peppers (sliced)
    2

  • Holiday Brussels Sprouts with Cranberries

    Holiday Brussels Sprouts with Cranberries

    How to Make Holiday Brussels Sprouts with Cranberries

    Think you don’t like Brussels sprouts? Keep an open mind and try this recipe. Roasting veggies brings out maximum flavor and the mix of balsamic and cranberries is delicious!


    10 min prep time


    7servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
    2. In a medium bowl, add remaining ingredients and mix well.
    3. Pour Brussels sprouts on baking sheet.
    4. Bake for 25-30 minutes; toss once during baking.
    Veggie Rich
    Low Carb
    Vegetarian
    Sides
    Quick & Easy
    Gluten-Free
    Holidays & Entertaining
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    Nutrition facts

    7 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      215mg
      5%

    Ingredients

    nonstick cooking spray
    1

    fresh Brussels sprouts (trimmed and cut in half)
    1 lbs

    olive oil
    2 tbsp

    balsamic vinegar
    2 tbsp

    cranberries (dried)
    1/3 cup

    black pepper
    1/4 tsp

  • High-Fiber Zucchini Muffins

    High-Fiber Zucchini Muffins

    How to Make High-Fiber Zucchini Muffins

    The pureed black beans boost the fiber in this recipe without affecting flavor. You’ll be surprised how moist these gluten-free muffins turn out, and no one would guess that they are made with beans.


    20 min prep time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.
    2. Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.
    3. Use a paper towel to wring out excess moisture from grated zucchini, set aside.
    4. In a large bowl combine baking mix, salt, cinnamon and nutmeg.
    5. In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar. Add black bean mixture and mix well.
    6. Make a well in dry ingredients and add wet ingredients. Mix well.
    7. Gently fold zucchini into muffin batter.
    8. Spoon batter into 12 muffin cups.
    9. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
    10. Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.
    11. Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.
    Kid Friendly
    Gluten-Free
    Breakfast and Brunch
    Dessert
    Holidays & Entertaining
    Vegetarian
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      20mg

      7%

    • Sodium
      335mg

      15%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      5g

    • Potassium
      210mg
      4%

    Ingredients

    nonstick cooking spray
    1

    black beans (15-ounce, rinsed and drained)
    1 can

    water
    1/4 cup

    zucchini (grated, (about 1 1/2 medium zucchini))
    2 cup

    baking mix (gluten-free, (such as Pamela’s))
    2 cup

    salt
    1/2 tsp

    ground cinnamon
    2 tsp

    ground nutmeg
    1/4 tsp

    eggs
    1

    egg whites
    2

    low calorie sugar substitute
    1/2 cup

    canola oil
    3 tbsp

    vanilla extract
    1 tsp

    Apple Cider Vinegar
    1 tsp

  • High-Fiber, Gluten-Free Brownies

    High-Fiber, Gluten-Free Brownies

    How to Make High-Fiber, Gluten-Free Brownies

    Don’t be afraid of the black beans in this recipe. You can’t taste them and they give a nutrition kick and fiber boost that you won’t find in regular brownies. Try topping them with fresh raspberries too.


    15 min prep time


    20 min cook time


    12servings


    1 brownie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.

    2. In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.

    3. Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.

    4. Bake for 18-20 minutes

    5. Let cool at least 15 minutes before cutting and removing from the pan. Cut into 12 equal-sized brownies.

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Comfort Food
    American
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 brownie


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      124mg
      3%

    Ingredients

    nonstick cooking spray
    1 whole

    black beans (rinsed and drained)
    3/4 cup

    olive oil
    1/4 cup

    water
    2 tbsp

    eggs (1 egg plus 2 egg whites)
    3 large

    cocoa powder
    1/4 cup

    low calorie sugar substitute (plus 1 tbsp)
    1/4 cup

    instant coffee
    1 tsp

    vanilla extract
    1 tsp

    mini chocolate-chips (gluten-free)
    1/4 cup

    all-purpose Gluten-Free Baking Mix
    1/3 cup

  • Herb-Roasted Turkey

    Herb-Roasted Turkey

    How to Make Herb-Roasted Turkey

    Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further!


    25 min prep time


    at least 1 hr and 20 min cook time


    12servings


    3 ounces (skinless)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.
    2. In a small bowl, combine the butter with 2 Tsps.. each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 Tsp. of each of the herbs.
    3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.
    4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.
    5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.
    6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Dinner
    Main Dish
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    Nutrition facts

    12 Servings



    • Serving Size

      3 ounces (skinless)


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      95mg

      32%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%

    • Protein
      33g

    Ingredients

    unsalted butter (softened)
    5 tsp

    fresh minced sage (divided)
    3 tsp

    fresh minced thyme (divided)
    3 tsp

    fresh rosemary (minced, divided)
    3 tsp

    salt and pepper to taste
    1 pinch

    low sodium chicken broth (low-fat, reduced-sodium)
    1 1/2 cup

    white wine (dry)
    1 cup

    turkey breast (skin on, washed and patted dry)
    5 lbs

  • Herb and Olive Oil Mashed Potatoes

    Herb and Olive Oil Mashed Potatoes

    How to Make Herb and Olive Oil Mashed Potatoes

    Having diabetes doesn’t mean you have to cut out starchy foods completely. You can still enjoy them in the right portion sizes! This recipe for mashed potatoes skips the butter and cream and uses healthier ingredients to make a dish that is still tasty and full of flavor.


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place potatoes in a large pot, and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook, uncovered, for 10-15 minutes or until tender. Drain. Add lemon juice and olive oil, and begin mashing by hand or with an electric mixer. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt and pepper. Serve warm.
    Comfort Food
    Kid Friendly
    Holidays & Entertaining
    Vegetarian
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        2g

        7%

    • Protein
      2g

    Ingredients

    baby golden potatoes (about 1 lb total, scrubbed and quartered)
    10

    lemon juice (freshly squeezed)
    1/4 cup

    Extra Virgin Olive Oil
    2 tbsp

    Zest of 1 lemon
    1

    fresh cilantro (finely chopped)
    1/4 cup

    fresh dill (finely chopped)
    1/4 cup

    sea salt or kosher salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

  • Herb Potato Salad

    Herb Potato Salad

    How to Make Herb Potato Salad

    Mustard and seasonings make this healthier version of old-fashioned potato salad super flavorful. A classic potluck dish, it’s sure to be a hit when you bring it to a picnic, tailgate or any other gathering.


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut potatoes into 1-inch cubes. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potatoes are tender. Drain.
    2. Mix dressing ingredients.
    3. Combine hot potatoes, celery, green onions, and dressing. Serve hot or refrigerate and serve cold.
    Low Sodium
    Holidays & Entertaining
    Salads
    Vegetarian
    Sides
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      74

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      1mg

      <1%

    • Sodium
      78mg

      3%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      2g

    Ingredients

    new potatoes (thin-skinned, not peeled (about 4 cups cubed))
    1 lbs

    celery (sliced)
    1 cup

    green onion (sliced)
    1/2 cup

    plain yogurt (fat-free)
    3 tbsp

    light mayonnaise
    1 tbsp

    Dijon Mustard
    1 1/2 tsp

    garlic (chopped)
    1/2 tsp

    basil (dried)
    1/2 tsp

    dried thyme
    1/4 tsp

    onion powder (dried)
    1/4 tsp

    salt (optional)
    1/4 tsp

  • Healthy Snack Mix – Foodie Recipe

    Healthy Snack Mix – Foodie Recipe

    How to Make Healthy Snack Mix – Foodie Recipe

    This snack mix is packed with nutrition and healthy fats from the many nuts and seeds. Plus the freeze-dried blueberries add a tangy, fruity flavor to the mix!


    15 min prep time


    15servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an oven to 300 degrees.
    2. Coat a baking sheet with non-stick cooking spray and set aside.
    3. In a bowl, combine Splenda Brown Sugar, cayenne pepper, pumkin seeds, sunflower seeds, almonds and sesame seeds and toss to coat.
    4. Spread mixture onto the baking sheet and then spray again with a coating of cooking spray.
    5. Bake for 15 minutes, stirring every 5 minutes to ensure even browning.
    6. Remove from oven and set aside to cool. When cool, toss nut mixture in a bowl with the freeze dried blueberries.
    Low Sodium
    Low Carb
    Gluten-Free
    Foodie
    Vegetarian
    Snacks
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    15 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%

    • Protein
      6g

    Ingredients

    low-calorie brown sugar substitute
    2 tbsp

    cayenne pepper
    1/8 tsp

    unsalted pumpkin seeds (raw, pepitas)
    1 cup

    unsalted sunflower seeds
    1 cup

    unsalted slivered almonds
    1 cup

    sesame seeds
    1/4 cup

    nonstick cooking spray
    1

    freeze dried blueberries (1.2-ounce)
    1 package

  • Healthy Mexican Sliders

    Healthy Mexican Sliders

    How to Make Healthy Mexican Sliders

    Healthy eating can taste delicious and doesn’t have to be boring! Try these burgers at your next tailgate or BBQ and your guests will have no idea they are eating a healthy burger.


    15 min prep time


    8 min cook time


    7servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a medium bowl, mix together turkey, chili powder, garlic powder and black pepper. Divide turkey into seven equal portions, shaping into a patty.
    3. Place patties on grill rack; grill 3-4 minutes per side or until juices run clear.
    4. Place burger on bun and top with 2 Tsps.. avocado, 1 tomato slice and 1/2 slice cheese. Repeat process for remaining 6 burgers.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Grilling
    Mexican/Southwestern
    Lunch
    Dinner
    Quick & Easy
    Sandwiches
    Holidays & Entertaining
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    Nutrition facts

    7 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      19g

    • Potassium
      380mg
      8%

    Ingredients

    lean ground turkey
    1 lbs

    chili powder
    1 tbsp

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    mini whole wheat buns (or gluten-free bread/buns if needed)
    7

    avocado (mashed)
    1/2

    tomato slices
    7

    reduced-fat pepper jack cheese (cut in half (optional))
    3 1/2 slice

  • Healthy Taco Dip

    Healthy Taco Dip

    How to Make Healthy Taco Dip

    The traditional version of this taco dip is much higher in fat and uses sour cream and cream cheese. We use a healthier fat (avocado) and reduced-fat cheese to save you lots of calories without giving up any taste. This dip is great for tailgating and football season!


    20 min prep time


    24servings


    1 heaping tablespoon

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl mix together refried beans, chili powder, cumin and garlic powder.

    2. Spread the refried beans evenly on a medium serving platter. Spread mashed avocados evenly over beans.

    3. Spread the salsa evenly over top of avocados. Top with tomatoes, shredded lettuce and shredded cheese on top.

    4. Serve the dip with your choice of baked tortilla chips, black bean chips or jicama slices. If you follow a gluten-free diet, make sure tortilla chips are unseasoned and gluten-free.

    Low Sodium
    Low Carb
    Fiber Focused
    Mexican/Southwestern
    Vegetarian
    Snacks
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Appetizers
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    Nutrition facts

    24 Servings



    • Serving Size

      1 heaping tablespoon


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      150mg
      3%

    Ingredients

    fat-free refried beans (16-oz. )
    1 can

    chili powder
    2 tsp

    cumin
    1/2 tsp

    garlic powder
    1/4 tsp

    avocado (mashed)
    1 1/2 med

    salsa
    1/3 cup

    tomato(es) (seeded and diced)
    1 large

    shredded romaine lettuce
    1 cup

    shredded Mexican cheese blend
    1 cup