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Tag: italian

  • Edamame and Pasta with Feta

    Edamame and Pasta with Feta

    How to Make Edamame and Pasta with Feta

    Serve up this unique pasta dish with some lightly dressed greens. It also makes a great lunch that you can bring to the office.


    15 min prep time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the pasta according to the package directions, omitting any salt or fats and adding the edamame during the last 2 minutes of cooking time.
    2. In a small bowl, combine the tomatoes, olives, basil, rosemary (optional), garlic, and pepper flakes. Toss to blend and set aside.
    3. Drain the pasta and edamame in a colander, place on a serving platter or pasta bowl, squeeze lemon over all, top with feta, and mound the tomato mixture in the center.
    Fiber Focused
    Italian
    Mediterranean
    Lunch
    Dinner
    Vegetarian
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      235

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        4g

    • Protein
      13g

    Ingredients

    uncooked whole-grain penne or rotini pasta
    4 oz

    fresh or frozen shelled edamame
    8 oz

    grape tomatoes (quartered)
    1 1/2 cup

    Kalamata olives (pitted, coarsely chopped)
    16

    chopped fresh basil leaves, or 2 Tsps. dried basil leaves
    2 tbsp

    rosemary leaves (crumbled (optional))
    1/2 tsp

    medium garlic (minced)
    1 clove

    crushed red pepper flakes (optional)
    1/8 tsp

    medium lemon (halved, optional)
    1

    feta cheese (reduced-fat, crumbled)
    2 oz

  • 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)

    Print Recipe >

    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

  • Crock Pot Chicken Cacciatore

    Crock Pot Chicken Cacciatore

    How to Make Crock Pot Chicken Cacciatore

    This is an easy recipe for classic chicken cacciatore. It’s perfect for the quick cook looking for a tasty budget-friendly option.


    15 min prep time


    6servings


    1 chicken thigh + 1 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all the ingredients in a crock pot.
    2. Cook on high for 4 hours.
    3. Serve the chicken over whole wheat rotini pasta if desired.
    Italian
    Budget Friendly
    Dinner
    Slow Cooker
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken thigh + 1 cup sauce


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      70mg

      23%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      16g

    • Potassium
      935mg
      20%

    Ingredients

    onion(s) (sliced)
    1

    green bell pepper (seeded and sliced)
    1

    tomato paste (6-ounce, no salt added)
    2 can

    tomato(es) (14.5-ounce, diced)
    1 can

    garlic (minced)
    3 clove

    Italian seasoning
    1 tbsp

    medium chicken thighs (skins removed)
    6

  • Creamy White Bean Soup with Basil and Olive Oil

    Creamy White Bean Soup with Basil and Olive Oil

    How to Make Creamy White Bean Soup with Basil and Olive Oil

    White bean soup is a Tuscan classic. White beans are a great source of fiber. Use jarred white beans if available—they are superior to canned.


    6servings


    1/6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in a large skillet saucepot over medium heat. Sauté the onion and garlic for 1 minute, stirring often.
    2. Add the tomato, oregano and crushed chili flakes. Continue to sauté for another minute. Add the beans and broth. Bring to a boil, lower to a simmer and cook uncovered for 35 minutes until smooth and creamy.
    3. Add the basil and lemon juice, season to taste with salt.
    Fiber Focused
    Comfort Food
    Italian
    Dinner
    Sides
    Vegetarian
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g

    • Protein
      5g

    • Potassium
      425mg
      9%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    medium onion (chopped)
    1/2

    garlic (minced)
    2 clove

    ripe tomato (chopped)
    1

    dried oregano (dried)
    2 tsp

    crushed red pepper flakes
    1 pinch

    cannellini beans (20-ounce jar, drained and rinsed)
    1

    low sodium vegetable broth (low-sodium)
    4 cup

    fresh basil leaves (minced)
    6

    Juice of 1 fresh lemon
    1

    Sea salt, to taste
    1

  • Classic Italian Panzanella Salad

    Classic Italian Panzanella Salad

    How to Make Classic Italian Panzanella Salad

    This classic bread and tomato salad pairs well with any roasted meat or poultry entrée. Double the recipe and it can also make a great side dish at your holiday feast this year!


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.
    2. Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.
    Veggie Rich
    Italian
    Dinner
    Holidays & Entertaining
    Lunch
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      455mg

      20%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      415mg
      9%

    Ingredients

    medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
    2

    fine sea salt
    1/2 tsp

    Italian bread (good quality such as multigrain Ciabatta)
    2 cup

    cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
    1 cup

    celery (sliced 1/2-inch thick)
    2 stalks

    small red onion (cut in half and thinly sliced)
    1

    freshly ground black pepper
    1/4 tsp

    red wine vinegar
    2 tbsp

    Extra Virgin Olive Oil
    2 tbsp

    fresh basil leaves (torn into strips)
    1/2 cup

    flat Italian parsley leaves (roughly chopped)
    1 cup

  • Classic Italian Marinara

    Classic Italian Marinara

    How to Make Classic Italian Marinara

    You can make your own marinara sauce at a fraction of the price of commercially bottled sauces. This sauce relies heavily on garlic, but feel free to temper this assertive flavor if you wish. Either cut back on the amount of garlic or slice the garlic instead of mincing it. The more you chop or mince garlic, the more pungent your final dish will be. Larger pieces of garlic, while still flavorful, will release a more subtle taste. This sauce freezes great. Pour into a heavy zip-locked freezer bag and store for up to 6 months.


    7 min prep time


    33 min cook time


    10servings


    1/2 cup

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    Step-By-Step Instructions:

    1. Heat the olive oil and garlic in a large skillet with a lid over low heat (do not use a deep pot, you want the water to quickly evaporate and the sauce to become thick). Cook the garlic for about 6-7 minutes, but do not brown, stirring occasionally.
    2. Meanwhile, add the drained tomatoes to a deep bowl. Crush the tomatoes with your hands until coarse. Add the tomatoes and basil to the skillet and simmer for 20-25 minutes until thick. Add some of the reserved liquid from the can of tomatoes, if necessary, if the sauce is too thick.
    3. Meanwhile bring a 3-5-quart pot of lightly salted water (fill the pot 2/3 full) to a rolling boil. Add the pasta and stir for the first minute. Continue to cook the pasta approximately 7-8 minutes until al dente. Drain, do not rinse.
    4. Add in the salt, pepper, and crushed red pepper, if using, to the tomato sauce. Add the pasta to the sauce, cover, and let the pasta sit in the sauce for 1-2 minutes. Add the pasta to a warmed bowl and sprinkle with cheese. (The sauce can also be frozen. Freeze in a quart container and store for 3-4 months.)
    Veggie Rich
    Italian
    Sauces
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      130mg
      3%

    Ingredients

    olive oil
    2 tbsp

    garlic (minced)
    5 clove

    canned tomatoes (good-quality, preferably packed in its own juice, drained, reserve liquid)
    1

    fresh basil leaves with stems (sliced, or you may leave whole)
    5

    whole-wheat shaped pasta (penne, shells, fusilli)
    10 oz

    Kosher Salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    ground red pepper flakes (optional)
    1/4 tsp

    Parmesan or Romano cheese (freshly grated)
    2 tbsp

  • 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

  • Chicken–White Bean Soup With Fresh Veggie Topper

    Chicken–White Bean Soup With Fresh Veggie Topper

    How to Make Chicken–White Bean Soup With Fresh Veggie Topper

    This recipe from Two-Step Diabetes Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.


    5 min prep time


    10 min cook time


    4servings


    1 1/4 cups soup and 2/3 cup topping per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the broth, chicken, beans, bell pepper, chili powder, and cumin in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes or until pepper is tender. Remove from heat.
    2. Combine the diced tomatoes, avocado, green onion, cilantro, oil, and salt, and spoon equal amounts on top of each serving of soup. Serve with lime wedges.
    Fiber Focused
    Mediterranean
    Comfort Food
    Italian
    Soup
    Dinner
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups soup and 2/3 cup topping per serving


    • Amount per serving



      Calories





      325

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      560mg

      24%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        4g

    • Protein
      31g

    • Potassium
      1010mg
      21%

    Ingredients

    low sodium chicken broth (reduced-sodium)
    3 cup

    chicken breast meat (cooked diced)
    2 cup

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

    green bell pepper or 1 medium poblano chili pepper (diced, finely chopped)
    3/4 cup

    chili powder
    1 tbsp

    ground cumin
    1 1/2 tsp

    tomato(es) (diced)
    1 cup

    ripe medium avocado (diced)
    1

    green onion (finely chopped)
    1/2 cup

    fresh cilantro (chopped)
    1/2 cup

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/8 tsp

    medium lime (cut in four wedges)
    1

  • Chicken Caesar Salad Lunch Wraps

    Chicken Caesar Salad Lunch Wraps

    How to Make Chicken Caesar Salad Lunch Wraps

    If you are tired of the same boring sandwich for lunch, try this restaurant-style wrap. Use cooked rotisserie chicken from your grocery store to save time.

     


    10 min prep time


    4servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together all the ingredients except for the tortillas. Coat the salad evenly with the dressing

    2. Spread 1 heaping cup of the chicken salad mixture onto the tortilla. Fold the left and right sides of the wrap in until they touch and roll from the bottom to make a wrap.

    3. Repeat procedure for remaining 3 wraps.

    Veggie Rich
    Fiber Focused
    Italian
    Sandwiches
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      50mg

      17%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        14g

        50%
      • Total Sugars
        2g

    • Protein
      25g

    • Potassium
      280mg
      6%

    Ingredients

    cooked chicken (diced )
    1 1/2 cup

    light Caesar salad dressing
    3 tbsp

    Parmesan cheese (freshly shredded)
    3 tbsp

    romaine lettuce (chopped)
    4 cup

    tortillas (10-inch, low-carb)
    4 med

  • Caprese Kabobs

    Caprese Kabobs

    How to Make Caprese Kabobs

    This easy appetizer is perfect for summer and uses garden fresh ingredients. These kabobs are packed with flavor and low in carbohydrates. They also look beautiful on a serving platter and are sure to impress guests!


    15 min prep time


    18servings


    1 kabob

    Print Recipe >

    Step-By-Step Instructions:

    1. Place 1 grape tomato, 1 basil leaf, and 1 mozzarella ball on each bamboo fork. Repeat this process for 18 kabobs. Place the kabobs on a serving platter.
    2. In a small bowl, whisk together the olive oil and balsamic vinegar. Right before serving, drizzle the dressing over the kabobs to coat evenly.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Italian
    Quick & Easy
    Snacks
    Holidays & Entertaining
    Appetizers
    Gluten-Free
    Vegetarian
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    Nutrition facts

    18 Servings



    • Serving Size

      1 kabob


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      1g

    • Potassium
      30mg
      <1%

    Ingredients

    bamboo skewers
    18 small

    fresh basil (folded in half)
    18 leaves

    grape tomatoes
    18 whole

    fresh mozzarella balls (1/4 ounce each)
    18 whole

    olive oil
    1 tbsp

    balsamic vinegar
    1 1/2 tbsp