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Tag: kid friendly

  • Slow-Cooked Meat Loaf

    Slow-Cooked Meat Loaf

    How to Make Slow-Cooked Meat Loaf

    Cooking this meat loaf in a slow cooker means you can come home to a ready-to-eat dinner after a long day at work! Ground turkey replaces beef to make this comfort classic more diabetes-friendly.

    This recipe can be found in The New Soul Food Cookbook for People with Diabetes. 


    15 min prep time


    6 hr cook time


    8servings


    4 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine eggs, milk, bread crumbs, onion, salt, sage, fennel, and mushrooms in a large bowl. Break up ground turkey over mixture and stir well to combine.
    2. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on low until a meat thermometer reads 165°F, 5–6 hours. (Or, if desired bake in 350°F oven [325°F for a convection oven] for 35–45 minutes until meat reaches an internal temperature of 165°F.)
    3. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
    Kid Friendly
    Comfort Food
    Slow Cooker
    Main Dish
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0.1g

    • Cholesterol
      135mg

      45%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      26g

    • Potassium
      390mg
      8%

    Ingredients

    eggs
    2

    1% milk
    3/4 cup

    dried seasoned bread crumbs
    2/3 cup

    dried minced onion
    2 tsp

    salt
    1/2 tsp

    dried sage
    1/2 tsp

    fennel seeds
    1/2 tsp

    white (button) mushrooms (finely diced)
    1/2 cup

    lean ground turkey
    2 lbs

    ketchup
    1/4 cup

    brown sugar
    2 tbsp

    mustard powder
    1 tsp

    Worcestershire sauce
    1/2 tsp

  • Zucchini Fries

    Zucchini Fries

    How to Make Zucchini Fries


    5 min prep time


    20 min cook time


    4servings


    6 fries

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oven to 425 F. Spray a large baking sheet with nonstick cooking spray. Cut the ends off of the zucchini and slice them in quarters lengthwise (so you have 8 long strips), then cut each strip into 3 shorter pieces.
    2. Beat the egg whites in a shallow bowl until they are frothy. In another shallow bowl, combine the panko, cornmeal, cheese, oregano, and basil. Dip each zucchini strip into the egg whites, then into the panko mixture. Place the zucchini strips on the baking sheet, spray the tops with nonstick cooking spray, and bake for 20 minutes, flipping once, until they are browned. Serve with marinara sauce.
    Veggie Rich
    Kid Friendly
    Italian
    Vegetarian
    Sides
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      6 fries


    • Amount per serving



      Calories





      97

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      1mg

      <1%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      5g

    • Potassium
      445mg
      9%

    Ingredients

    nonstick cooking spray
    1

    zucchini
    2

    egg whites
    2

    panko bread crumbs
    1/4 cup

    cornmeal
    1/4 cup

    Parmesan cheese (grated)
    1 tbsp

    dried oregano
    1 tsp

    dried basil
    1 tsp

    marinara
    3/4 cup

  • Two-Bean Stew

    Two-Bean Stew

    How to Make Two-Bean Stew

    The Two-Bean Stew is a delightful blend of chickpeas and cannellini beans, enriched with a medley of vegetables such as onions, celery, carrots, and leeks. This stew is seasoned with garlic, white wine, and diced tomatoes, which infuse it with a rich, aromatic flavor, while fresh oregano adds a touch of herbal freshness. A hint of lemon juice and zest brings a refreshing citrus twist, perfectly balancing the savory notes. 

    This stew is not only a feast for the taste buds but also a nutritious choice, packed with fiber and protein. It’s a versatile dish that fits well within Mediterranean and Italian culinary traditions, making it a fantastic option for a wholesome lunch or dinner. 


    20 min prep time


    45 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the oil over medium heat. Add the onion and celery and sauté for 4 minutes. Add the carrot and leek and sauté for 6 to 7 minutes, until the vegetables are soft. Add the garlic and sauté for 1 minute.

    2. Add the wine and cook for 3 to 4 minutes, until the wine evaporates. Add the tomatoes and lemon zest and cook for 1 minute. Pour in the broth and bring it to boiling. Lower the heat, cover, and simmer for 20 minutes, until the mixture has thickened.

    3. Add the beans and simmer, uncovered, for 5 minutes. Stir in the lemon juice, oregano, salt, and pepper and simmer for 1 minute.

    Veggie Rich
    Fiber Focused
    Mediterranean
    Kid Friendly
    Italian
    Comfort Food
    Soup
    Vegetarian
    One Pot
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      7g

    • Potassium
      560mg
      12%

    Ingredients

    salt
    1/2 tsp

    fresh oregano
    1/3 cup

    cannellini beans (drained and rinsed)
    15 oz

    chickpeas (garbanzo beans) (drained and rinsed)
    15 oz

    chicken or vegetable broth
    1 1/2 cup

    lemon (juiced and zested)
    1

    diced tomatoes
    28 oz

    white wine
    1/2 cup

    garlic (minced)
    3 clove

    leeks (white part only, cleaned and chopped)
    1 stalks

    carrots (peeled and diced)
    1 med

    celery (chopped)
    2 stalks

    onion(s) (chopped)
    1 med

    olive oil
    1 tbsp

  • Turkey Pesto Roll-Ups

    Turkey Pesto Roll-Ups

    How to Make Turkey Pesto Roll-Ups


    10 min prep time


    2servings


    1/2 roll-up

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the tortilla on a work surface. Spread the pesto on the tortilla.
    2. Sprinkle the sun-dried tomatoes over the pesto. Layer the turkey slices over the tomatoes and top with the spinach leaves. For easy rolling, leave about 2 inches around the edge of the tortilla uncovered.
    3. Roll the tortilla into a log shape. Cut the roll in half; if desired, slice each half into three pieces to pack.
    Kid Friendly
    Italian
    Sandwiches
    Quick & Easy
    No Cook
    Lunch
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 roll-up


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      20g

    • Potassium
      580mg
      12%

    Ingredients

    whole wheat flour tortillas (10-inch)
    1 large

    pesto sauce
    1 tbsp

    sun-dried tomatoes (rehydrated, thinly sliced)
    6

    deli turkey (thinly sliced )
    4 oz

    spinach
    1/3 cup

  • Strawberry-Lemon Cheesecake

    Strawberry-Lemon Cheesecake

    How to Make Strawberry-Lemon Cheesecake


    5 min prep time


    4servings


    1/3 cup ricotta cheese, 1/2 cup strawberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, mix together the ricotta cheese, honey, lemon zest, and cinnamon.
    2. Divide the mixture among four individual dessert dishes. Top each dish with a portion of strawberries and sprinkle with some of the graham cracker crumbs.
    Low Sodium
    Comfort Food
    Italian
    Kid Friendly
    Dessert
    Foodie
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Vegetarian
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup ricotta cheese, 1/2 cup strawberries


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      11g

    • Potassium
      240mg
      5%

    Ingredients

    graham cracker (crumbled)
    1

    strawberries (sliced)
    2 cup

    ground cinnamon
    1/2 tsp

    lemon
    1

    honey
    3/4 tsp

    ricotta cheese (nonfat)
    1 1/3 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

  • 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

  • Sauteed Fish Cakes

    Sauteed Fish Cakes

    How to Make Sauteed Fish Cakes

    This recipe featured in:

     


    45 min prep time


    10 min cook time


    6servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Add enough water to fill a large skillet 2/3 full. Over medium heat, bring the water to simmering. Add the fish and simmer for 5 to 7 minutes, or until the fish is cooked through. Remove the fish chunks with a slotted spoon. Add the fish to a mixing bowl and let cool for 5 minutes.
    2. Drain any excess liquid from the bowl. Add the yogurt, mustard, lemon juice, salt, lemon zest, and egg and mix well. Add ½ cup of the bread crumbs plus the scallions and hot sauce and mix well. Shape the fish mixture into 6 cakes. Coat each side of the cakes lightly with the remaining bread crumbs. Add the cakes to a plate and refrigerate, covered, for 30 minutes.
    3. Remove the cakes from the refrigerator and let stand 5 minutes. In a large skillet, heat the oil over medium heat. Add the cakes to the skillet and sauté for about 5 minutes on each side, until golden brown.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    Seafood
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      16g

    • Potassium
      205mg
      4%

    Ingredients

    vegetable oil
    1 tbsp

    hot sauce
    1/2 tsp

    green onion (scallion) (minced)
    2

    panko bread crumbs
    3/4 cup

    eggs (beaten)
    1

    lemon
    1

    salt
    1/2 tsp

    lemon juice
    1 tbsp

    Dijon Mustard
    1 tbsp

    plain yogurt
    1/4 cup

    white fish (patted dry, and cut into chunks)
    1 lbs

  • Pumpkin-Vanilla Pudding

    Pumpkin-Vanilla Pudding

    How to Make Pumpkin-Vanilla Pudding


    1 hr, 10 min prep time


    7 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a 3-quart saucepan, whisk together the sweetener and the corn starch.
    2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
    3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
    4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Low Sodium
    Kid Friendly
    Comfort Food
    Dessert
    Foodie
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    low-calorie sugar substitute
    1/4 cup

    Cornstarch
    2 tbsp

    1% milk
    1 3/4 cup

    eggs
    2

    canned pumpkin
    8 oz

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    ground ginger
    1/4 tsp

    ground nutmeg
    1/8 tsp

    vanilla bean
    1

    pecans
    1/4 cup

    whipped topping
    1

  • Pizza Dough

    Pizza Dough

    How to Make Pizza Dough

    Chef’s Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110–120ºF.

     


    2 hr and 5 min prep time


    12servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all dry ingredients in the bowl of your food processor. Pulse a few times to blend well.

    2. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels smooth. If it is too sticky or wet, you can add more flour 1 tablespoon at a time.

    3. Place dough in a large bowl with extra virgin olive oil. Turn dough to completely cover with oil and then cover tightly with plastic wrap and a cloth towel.

    4. Let dough rise in a warm place for at least one hour. A good place to rise is in the oven with the oven off and the oven light on.

    5. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        0g

    • Protein
      4g

    • Potassium
      90mg
      2%

    Ingredients

    olive oil
    1 tsp

    water
    1 cup

    salt
    1 tsp

    active dry yeast
    1 packet

    whole wheat flour
    1 1/2 cup

    all-purpose flour
    1 1/2 cup