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Tag: kid friendly

  • Strawberry Cream Cheese French Toast Casserole

    Strawberry Cream Cheese French Toast Casserole

    How to Make Strawberry Cream Cheese French Toast Casserole

    Strawberry cream cheese French toast casserole is the perfect kidney-friendly dish to serve at your next breakfast or brunch. This make-ahead casserole will feed a crowd.
     


    25 min prep time


    10 hr cook time


    12servings


    1 piece

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together eggs, creamer, and maple syrup. Pour mixture over the bread cubes. Press bread gently with the back of a spoon to moisten completely. Cover and chill 8 hours or overnight.

    2. Coat a 9 x 13-inch baking dish with cooking spray. Cube the bread and cream cheese. Slice the strawberries.

    3. Place half of the bread cubes in the dish. Layer the cream cheese cubes and 1 cup strawberries over the top of the bread. Top with remaining bread cubes.

    4. To prepare the sauce, toss the sugar with remaining strawberries. Let stand for 20 minutes, stirring occasionally. Pour the mixture into the blender and blend until smooth. Transfer the sauce to a small saucepan. Add butter and simmer over medium heat for about 5 minutes, stirring occasionally.

    5. Preheat the oven to 350 degrees F. Bake the casserole uncovered until golden brown, about 45 to 50 minutes.

    6. Remove the casserole from the oven and cool for 5 minutes. Cut into 12 servings and serve with warm strawberry sauce. (1 piece should be 2-1/4 inches by 3 inches.)

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Breakfast and Brunch
    Budget Friendly
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    Nutrition facts

    12 Servings



    • Serving Size

      1 piece


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        5.4g

        27%
      • Trans Fats
        0.1g

    • Cholesterol
      165mg

      55%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        2g

        4%

    • Protein
      11g

    • Potassium
      230mg
      5%

    Ingredients

    Texas toast style bread
    12 slice

    light cream cheese (cold)
    12 oz

    Fresh Strawberries
    2 cup

    eggs
    9 large

    fat-free half-and-half
    1 1/2 cup

    sugar-free maple-type syrup
    1/3 cup

    no calorie granulated sugar substitute (sucralose original)
    3/4 cup

    unsalted butter
    2 tsp

  • Kale Parmesan Pesto Rigatoni

    Kale Parmesan Pesto Rigatoni

    How to Make Kale Parmesan Pesto Rigatoni


    10 min prep time


    15 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook pasta according to package directions. Drain.

    2. While the pasta is cooking, place kale, lemon juice, pepper, salt, parmesan cheese, garlic, and walnuts in a food processor. With the processor running, pour the olive oil through the feed tube in a steady stream. Use a spatula to push the pesto down the sides of the bowl and continue blending until the pesto is smooth. 

    3. Place the pasta in a large bowl and toss with the pesto and tomatoes. Garnish with parmesan cheese if desired.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Dinner
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      174mg
      4%

    Ingredients

    whole wheat penne pasta
    12 oz

    olive oil
    1/2 cup

    lemon (juiced)
    1 whole

    black pepper
    1/4 tsp

    Kosher Salt
    1/2 tsp

    Parmesan cheese (grated)
    1/2 cup

    garlic (minced)
    2 clove

    walnuts (chopped)
    1/2 cup

    kale (trimmed and chopped)
    2 cup

    grape tomatoes (halved)
    1 pints

  • Unstuffed Pepper Casserole

    Unstuffed Pepper Casserole

    How to Make Unstuffed Pepper Casserole


    15 min prep time


    40 min cook time


    6servings


    1 square (4″ x 4″)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Heat a large non-stick skillet over medium heat. Add turkey and cook, stirring often, until crumbed and browned, 8–10 minutes. Transfer to a bowl with a slotted spoon. 

    3. Return the skillet to medium heat and add olive oil and peppers. Cook, stirring often, until peppers have softened, 7–8 minutes. 

    4. Return turkey to the skillet along with the marinara and rice. Stir to combine and transfer to a 9×13 baking dish. Sprinkle with cheese. 

    5. Bake for about 20 minutes, until the cheese is bubbly. 

    Heart Healthy
    Fiber Focused
    Mexican/Southwestern
    Kid Friendly
    Sides
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 square (4″ x 4″)


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      1024mg
      22%

    Ingredients

    lean ground beef
    1 lbs

    olive oil
    1 tsp

    red bell pepper (diced)
    1 small

    orange bell pepper (diced)
    1 small

    green bell pepper (diced)
    1 small

    jarred marinara sauce (no salt added)
    24 oz

    cooked brown rice
    3 cup

    reduced-fat shredded cheddar or Mexican-style cheese
    2 oz

  • Simple Roasted Peppers

    Simple Roasted Peppers

    How to Make Simple Roasted Peppers

    Bell peppers are the star of the show in this simple but flavorful dish. Packed with vitamins, bell peppers are a colorful way for a person with diabetes to add a touch of sweetness to a meal. Learn how to roast peppers quickly and easily with this recipe.


    10 min prep time


    20–25 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Toss peppers together in a large bowl. Add oil, salt, and pepper. Toss to combine and spread out onto a large baking sheet.
    2. Roast until tender, 20–25 minutes.
    3. Transfer veggies to a serving dish. Squeeze lemon juice over peppers and garnish with parsley.
    Veggie Rich
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Quick & Easy
    One Pot
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    Ingredients

    red bell pepper (sliced)
    1 med

    yellow bell pepper (sliced)
    1 med

    orange bell pepper (sliced)
    1 med

    green bell pepper (sliced)
    1 med

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper (ground)
    1/2 tsp

    Juice of Lemon
    1 small

    fresh parsley (chopped, flat-leaf)
    2 tbsp

  • Parfait de pudín de calabaza con galletas de jengibre

    Parfait de pudín de calabaza con galletas de jengibre

    How to Make Parfait de pudín de calabaza con galletas de jengibre

    Este postre sin cocción es un gran sustituto de la torta de calabaza, ¡y solo tiene 100 calorías! Para un postre de calabaza rápido, saludable y delicioso, no busques más: este parfait de pudín es increíble y está listo en minutos.

    Encuentra esta receta y otras más en El libro de cocina para la diabetes. Para pedirlo directamente a la American Diabetes Association, haz clic aquí.


    20 min prep time


    7servings


    1 parfait

    Print Recipe >

    Step-By-Step Instructions:

    1. En un tazón mediano, bate la mezcla de pudín y la leche durante 2 minutos. Déjala reposar por 5 minutos.
    2. Incorpora la calabaza, la canela y la nuez moscada. Añadir 1/2 taza de yogur y refrigera durante 10 minutos.
    3. Vierte 1/2 taza de la mezcla de pudín en cada vaso de parfait. Cubre cada uno con 1 cucharada colmada del yogur restante y 1 galleta de jengibre desmenuzada. Repite el procedimiento para los 6 parfaits restantes.
    Comfort Food
    Kid Friendly
    Recetas en español
    Dessert
    No Cook
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      1 parfait


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        7g

    • Protein
      0.01g

    • Potassium
      240mg
      5%

    Ingredients

    fat-free, sugar-free instant cheesecake pudding mix
    1 (1-oz) package

    ground nutmeg
    1/8 tsp

    canned pure pumpkin
    1 cup

    ground cinnamon
    1/2 tsp

    gingersnap cookies (desmoronado)
    7

    fat-free vanilla Greek yogurt (dividido)
    1 cup

    skim milk
    1 2/3 cup

  • Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes

    Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes

    How to Make Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes


    15 min prep time


    15 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Boil spaghetti according to package instructions. Drain and set aside in a large bowl. 

    2. Use a spiralizer or Julienne peeler to create zucchini noodles, set aside. 

    3. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and red pepper flakes. When the onion is translucent, add shrimp and cook until pink. 

    4. Remove from heat, stir in the parsley, and toss to combine. Juice lemon over the shrimp and season with salt and pepper. Pour the shrimp and liquid over the spaghetti. 

    5. Add the zucchini noodles and tomatoes and toss until the zucchini wilts slightly. 

    6. Garnish with parmesan cheese.  

    Seafood
    Kid Friendly
    Italian
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      460

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      170mg

      57%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      57g

      21%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      1016mg
      22%

    Ingredients

    thin spaghetti
    8 oz

    zucchini
    2 med

    Extra Virgin Olive Oil
    3 tbsp

    yellow onion (minced)
    1/2 large

    garlic (minced)
    3 clove

    crushed red pepper flakes
    1/2 tsp

    large shrimp (peeled and deveined)
    1 lbs

    Italian parsley (chopped)
    2 tbsp

    lemon
    1 med

    Kosher Salt
    1/8 tsp

    black pepper
    1 tsp

    cherry tomatoes (halved)
    1 pints

    Parmesan cheese (grated)
    1 tbsp

  • Strawberry Yogurt Whips

    Strawberry Yogurt Whips

    How to Make Strawberry Yogurt Whips

    With only 70 calories and 6 grams of carbohydrate, you’ll enjoy these light and creamy strawberry yogurt whips with no regrets! Each yogurt whip contains 8 grams of high-quality protein because they are made with nonfat Greek yogurt. The delicious strawberry flavor comes from fresh strawberries and zero-calorie Splenda® Strawberry Watermelon Liquid Water Enhancer!


    10 min prep time


    1 hr, 10 min cook time


    4servings


    1 1/4 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, stir unflavored gelatin into cold water. Let stand for 3 minutes.

    2. Stir in boiling water and mix until gelatin has fully dissolved.

    3. Stir in Splenda Liquid Water Enhancer.

    4. Fill a 1-cup measuring cup to the top with ice. Fill remainder of the cup with cold water. Add to gelatin mixture and stir until ice is melted.

    5. In a high-powered blender, combine gelatin mixture and Greek yogurt and blend on high for about 1 minute.

    6. Stir in diced strawberries.

    7. Spoon mixture evenly into four large custard cups and chill for 1 hour until set.

    8. Store in refrigerator until ready to be served. Top each yogurt whip with a tablespoon of sugar-free whipped cream.

    Kid Friendly
    Dessert
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 Cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      1mg

      <1%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      8g

    • Potassium
      150mg
      3%

    Ingredients

    water (cold)
    1/2 cup

    unflavored gelatin
    1 1/2 packet

    boiling water
    1/2 cup

    Splenda® Strawberry Watermelon Liquid Water Enhancer (strawberry flavor)
    4 tsp

    ice cubes
    1 cup

    Plain Nonfat Greek yogurt
    1 cup

    Fresh Strawberries (diced)
    1 cup

    sugar-free whipped cream
    4 tbsp

  • Dark Chocolate Brownie Bites

    Dark Chocolate Brownie Bites

    How to Make Dark Chocolate Brownie Bites

    Attention chocolate lovers: You must try these dark chocolate brownie bites! Both the batter and chocolate sauce are made with unsweetened cocoa powder and 100% natural Splenda® Stevia Sweetener, giving these brownie bites a rich, delicious flavor. And they are packed with nutrition too! These brownie bites contain avocado and walnuts, which are both heart-healthy fats.

     


    20 min prep time


    35 min cook time


    14servings


    2 Bites

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees °F. Spray a mini -muffin tin with nonstick cooking spray.

    2. In a food processor, add the avocado and blend until completely smooth. Stop and scrape down the side of the bowl as needed so that no chunks remain.

    3. In a large bowl, mix together avocado puree, eggs, vegetable oil, and 1 tsp vanilla until combined.

    4. In a medium bowl, combine 1/3 cup Splenda® Stevia Sweetener, 1/2 cup and 2 tbsp cocoa powder, almond flour, espresso powder, baking soda, and 1/2 tsp salt. Add dry ingredients mixture to avocado mixture and stir until combined.

    5. In another bowl, mix together water, 1 tbsp Splenda® Stevia Sweetener, 3 tbsp cocoa powder, 1/8 tsp salt, and 1/2 tsp vanilla extract until combined.

    6. Gently fold walnuts and chocolate sauce into the brownie batter.

    7. Scoop about 1 tablespoon of batter into each section of the mini -muffin tin and smooth the top. Bake for 10 to 15 minutes, until set and a toothpick inserted in one of the center brownie bites comes out mostly clean.

    8. Let cool and remove brownie bites from the pan., placing them on a wire rack to cool completely.

    Kid Friendly
    American
    Dessert
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    Nutrition facts

    14 Servings



    • Serving Size

      2 Bites


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      190mg
      4%

    Ingredients

    avocado (peeled and pitted)
    1 large

    eggs
    2 large

    vegetable oil
    3 tbsp

    pure vanilla extract (plus 1/2 tsp, divided)
    1 tsp

    Splenda® Stevia Sweetener Jar (plus 1 tbsp)
    1/3 cup

    unsweetened cocoa powder (plus 5 tbsp, divided)
    1/2 cup

    almond flour (blanched, superfine)
    1/2 cup

    espresso (powder)
    1 tsp

    baking soda
    1 tsp

    Kosher Salt (plus 1/8 tsp divided)
    1/2 tsp

    walnuts (finely chopped)
    1/2 cup

    water (for chocolate sauce)
    1/4 cup

  • Cookie Dough Truffles

    Cookie Dough Truffles

    How to Make Cookie Dough Truffles

    Who doesn’t get tempted to eat cookie dough every now and then? These delicious cookie dough truffles will surely satisfy that craving. Unlike traditional cookie dough, these truffles contain no added sugars because they are sweetened with zero calorie Splenda® Granulated Sweetener. And they are made with chickpeas, a heart-healthy, plant-based protein!
     


    10 min prep time


    10 min cook time


    24servings


    1 Truffle

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor, pulse rolled oats until ground into a fine powder.

    2. Add chickpeas, Splenda sweetener, almond butter, and vanilla extract. Process until mixture comes together into a dough. Add chocolate chips and pulse until just combined.

    3. Divide into 24 portions and roll into balls. Chill until ready to serve.

    Kid Friendly
    Dessert
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    Nutrition facts

    24 Servings



    • Serving Size

      1 Truffle


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      65mg
      1%

    Ingredients

    rolled oats
    1/3 cup

    canned chickpeas (rinsed and drained)
    15 oz

    Splenda® Granulated Sweetener
    2 tbsp

    almond butter (unsweetened)
    1/3 cup

    vanilla extract
    1 1/2 tsp

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

  • Cherry Chocolate Chip Trail Mix Cookies

    Cherry Chocolate Chip Trail Mix Cookies

    How to Make Cherry Chocolate Chip Trail Mix Cookies

    Get all the benefits of a healthy trail mix in the form of a cookie with these cherry chocolate chip trail mix cookies! They not only serve as a dessert; they can be a hearty, nutritious snack for post-workout, camping, or traveling. These cookies contain three types of fruit to boost your potassium and vitamin C intake, and they are sweetened with 100% natural Splenda® Monk Fruit Sweetener, so they contain no added sugars!


    5 min prep time


    35 min cook time


    24servings


    1 Cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350º. In a medium bowl, mash bananas with the back of a fork. Mix in almond butter until evenly incorporated. Stir in Splenda Monk Fruit Sweetener, applesauce, cinnamon, salt, and oats. Fold in cherries, chocolate chips, and pecans.

    2. Drop by spoonful’s (about 2 tablespoons each) onto a baking sheet lined with parchment paper or a silicone baking mat. Press down a bit to shape the cookie, since they won’t rise nor spread.

    3. Bake for about 25 minutes, until the tops are light brown. Let cool and store in an airtight container.

    4. NOTE: Dried blueberries or raisins may be used in place of the dried cherries. Almonds or walnuts may be used in place of the pecans. These cookies make an excellent hearty, nutritious post-workout or travel snack.

    Kid Friendly
    Dessert
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      1 Cookie


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      125mg
      3%

    Ingredients

    banana(s) (Medium-Sized, Overly Ripe)
    2 whole

    almond butter (Natural)
    2 tbsp

    Splenda® Monk Fruit Granulated Sweetener
    2 tbsp

    unsweetened applesauce
    1 cup

    ground cinnamon
    1 tsp

    Kosher Salt
    1/8 tsp

    quick cooking oats (one-minute)
    2 cup

    unsweetened dried cherries (chopped)
    1/3 cup

    stevia-sweetened dark chocolate chips
    1/3 cup

    pecans (chopped)
    1/4 cup