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Tag: kid friendly

  • Sheet Pan Chicken, Green Beans & Potatoes

    Sheet Pan Chicken, Green Beans & Potatoes

    How to Make Sheet Pan Chicken, Green Beans & Potatoes

    This budget-friendly family meal is made with just 6 ingredients and a sheet pan for minimal clean up. Perfect for busy weeknights when you need to get dinner on the table in less than 30 minutes. You could use any fresh or frozen vegetables. Italian dressing mix is a great “shortcut” seasoning, but you could use other seasonings you have on hand.

    This recipe includes a step for “leaching” the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.


    10 min prep time


    30 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400˚ F. Chop the potatoes into bite sized pieces. See helpful hints for instructions on potassium reduction if needed. Toss potatoes in 1 teaspoon olive oil.

    2. Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.

    3. Drizzle 2 tablespoons of olive oil over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.

    4. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.

    Kidney-Friendly
    CKD Dialysis
    Kid Friendly
    Easy Pantry Recipes
    One Pot
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0.5g

    • Cholesterol
      70mg

      23%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      542mg
      12%

    Ingredients

    red potatoes (chopped into bite-sized pieces)
    2 med

    olive oil (plus 1 tsp)
    2 tbsp

    chicken tenderloins
    16 oz

    frozen cut green beans
    10 oz

    Italian dressing mix
    1 tbsp

  • Hummus & Red Pepper Celery Logs

    Hummus & Red Pepper Celery Logs

    How to Make Hummus & Red Pepper Celery Logs

    Here’s a new take on the classic “ants on a log” snack. This savory version swaps hummus for peanut butter and bell pepper pieces instead of raisins. Try different flavors of hummus—roasted red pepper would work well!


    10 min prep time


    4servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery rib with 1 tablespoon of hummus, then cut each rib into 3 equal pieces. Place 2 pieces of red bell pepper on each piece of celery.

    Kidney-Friendly
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Easy Pantry Recipes
    Vegetarian
    Vegan
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      1g

    • Potassium
      160mg
      3%

    Ingredients

    celery
    4 ribs

    hummus
    4 tbsp

    red bell pepper (cut into 1/4-inch square pieces)
    1/2

  • Beef Wrap Lunch Box

    Beef Wrap Lunch Box

    How to Make Beef Wrap Lunch Box

    This all-in-one meal features a simple roast beef wrap with a side of fruit and nuts. Perfect for an on-the-go lunch for kids or adults!


    10 min prep time


    1serving


    1 lunch box

    Print Recipe >

    Step-By-Step Instructions:

    1. Place rollup, grapes and almonds on a plate or in divided lunch container.
    2. To prepare the beef rollup, spread cream cheese on the tortilla. Layer roast beef slices and vegetables on top. Sprinkle with herb seasoning. Roll tortilla up like a jelly roll and cut into 4 pieces.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Kid Friendly
    Cooking for 1 or 2
    Lunch
    No Cook
    Quick & Easy
    Sandwiches
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    Nutrition facts

    1 Serving



    • Serving Size

      1 lunch box


    • Amount per serving



      Calories





      400

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0.1g

    • Cholesterol
      65mg

      22%

    • Sodium
      285mg

      12%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      585mg
      12%

    Ingredients

    cooked deli roast beef (sliced)
    2 1/2 oz

    red onion
    1 slice

    red bell pepper (thinly sliced)
    1/4

    cucumber
    4 slice

    romaine lettuce
    1 leaf

    6-inch flour tortilla
    1

    whipped cream cheese
    1 tbsp

    salt-free herb seasoning, such as Ms. Dash
    1/2 tsp

    grapes
    1/2 cup

    unsalted almonds
    10

  • Almond Cranberry Celery Logs

    Almond Cranberry Celery Logs

    How to Make Almond Cranberry Celery Logs

    A new twist on the childhood snack, “ants on a log”—this grown-up version is made with cream cheese, dried cranberries, and almonds. We used mixed berry whipped cream cheese, but plain would also work. Whipped cream cheese is lower in fat and calories and easier to spread thanks to whipping process. Experiment with different dried fruit and nuts to find your favorite!


    10 min prep time


    4servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery stalk with 1 tbsp cream cheese, then cut each stalk into 3 equal pieces. Top each piece with 1 almond and 2 dried cranberries. Serve immediately, or cover and refrigerate until ready to serve.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    No Cook
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      138mg
      3%

    Ingredients

    celery (washed and trimmed)
    4 stalks

    mixed berry whipped cream cheese
    4 tbsp

    dried cranberries
    24 whole

    unsalted almonds
    12 whole

  • Strawberry Banana “Ice Cream”

    Strawberry Banana “Ice Cream”

    How to Make Strawberry Banana “Ice Cream”

    Frozen bananas are the surprising base for this creamy, soft-serve “ice cream.” It’s dairy-free and vegan, low in saturated fat, made with no added sugars, and still totally delicious! Perfect for when you are craving dessert. You could use fresh or frozen strawberries. If using frozen, let them thaw first.


    2 hre prep time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Peel bananas and slice into 1/4-inch rounds. Place in a bowl and freeze for at least 2 hours.

    2. Once bananas are frozen, add them to a blender or food processor along with the strawberries and coconut milk. Blend on high speed 30 seconds. 

    3. Scrape down the sides of the blender and blend on high 30 more seconds. Repeat this process until mixture is smooth and the texture of soft-serve ice cream. 

    4. You can serve immediately or freeze for 30 minutes for a firmer texture.

    Kid Friendly
    Comfort Food
    Vegetarian
    Vegan
    Gluten-Free
    Budget Friendly
    Dessert
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      310mg
      7%

    Ingredients

    banana(s)
    2

    sliced strawberries
    1 cup

    coconut milk
    2 tbsp

  • Orange and Apple Bars

    Orange and Apple Bars

    How to Make Orange and Apple Bars

    These bars, with their thin layer of tasty apple
    butter, are a delightful snack or dessert. The crust is made with heart-healthy oats to boost the fiber.


    20 min prep time


    35 min cook time


    24servings


    1 bar

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F. Lightly spray an
      8-inch square baking dish with cooking spray.
    2. In a medium bowl, stir together the oatmeal,
      flour, sugar, cardamom, nutmeg, and baking soda.
    3. In a small bowl, using a fork, lightly beat the
      egg whites. Stir in the oil and 2 tbsp fresh orange juice.
    4. Add the egg white mixture to the oatmeal
      mixture, stirring until the combined mixture holds
      together. Press three-fourths of the mixture into the
      baking dish.
    5. In a medium bowl, whisk together the fruit butter
      and 2 tsp of the orange zest. Using a rubber scraper, spread
      the fruit butter mixture over the oatmeal mixture.
      Sprinkle with the remaining oatmeal mixture.
    6. Bake for 30–35 minutes, or until the top is
      golden brown. Transfer the dish to a cooling rack
      and let cool completely, then cut into 24 equal bars.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Dessert
    Vegetarian
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    Nutrition facts

    24 Servings



    • Serving Size

      1 bar


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      1g

    • Potassium
      40mg
      <1%

    Ingredients

    nonstick cooking spray
    1

    old-fashioned oats
    1 cup

    whole-wheat flour
    1 cup

    sugar
    1/4 cup

    ground cardamom
    1/2 tsp

    ground nutmeg
    1/4 tsp

    baking soda
    1/4 tsp

    egg whites
    2

    canola oil
    3 tbsp

    orange (zested and juiced)
    1

    apple butter
    1 1/2 cup

  • Baja Turkey Burgers

    Baja Turkey Burgers

    How to Make Baja Turkey Burgers

    This loaded turkey burger is anything but bland! Salsa verde gives the ground turkey patties a juicy flavor boost. We pile on crunchy coleslaw and creamy avocado, but you can add the traditional fixings, too (lettuce, onion, tomato) for even more veggie goodness. Whole wheat english muffins are the preferred “bun” of choice for extra heart-healthy fiber, but a regular whole wheat bun works, too. Or if you’re looking for a low carb meal, skip the bun entirely.


    10 min prep time


    10 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a grill to medium high.
    2. In a large bowl, gently mix the
      turkey and ¼ cup of the salsa until
      just combined. Form the mixture by
      hand into four patties, about 4 inches
      in diameter.
    3. Grill the burgers until well done
      (an internal temperature of at least
      165° F), about 5 minutes per side.
      If desired, lightly grill the buns, too.
    4. Onto the bottom portion of each
      bun, arrange ¼ of the avocado slices
      and sprinkle with the salt. Top each
      with a turkey burger patty, ½ cup of
      the coleslaw mix, and 1 Tbsp of the
      remaining salsa. If desired, add a
      slice of tomato and a lettuce leaf to
      each. Cover the burgers with a bun
      top and serve.
    Kid Friendly
    Grilling
    Quick & Easy
    Main Dish
    Easy Pantry Recipes
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      370

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      65mg

      22%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      680mg
      14%

    Ingredients

    lean ground turkey
    12 oz

    salsa verde (divided use)
    1/2 cup

    sprouted whole wheat buns or whole wheat english muffins
    4

    avocado (peeled and thinly sliced)
    1

    salt
    1/8 tsp

    packaged coleslaw mix
    2 cup

  • Easy Egg Muffins

    Easy Egg Muffins

    How to Make Easy Egg Muffins

    These low-carb egg “muffins” are a simple breakfast, great for meal prepping. They store well in the in the fridge for up to a week, or you can freeze them and store for up to three months. This version call for frozen spinach, but you could use 1 cup of any fresh or frozen vegetables that you have on hand. You can eat these muffins as is, or get creative: make a sandwich with toast or a whole-wheat english muffin; cut in half and make a breakfast burrito with some other favorite fillings; or serve on top of a bed of lettuce for a low-carb, veggie-packed breakfast or lunch.


    10 min prep time


    25 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-stick cooking spray.

    2. Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.

    3. In a medium bowl, whisk together the eggs, egg whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.

    4. Place in the oven and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.

    5. Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week, or freeze and store in a freezer bag for up to 3 months.

    6. To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    Comfort Food
    American
    Easy Pantry Recipes
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      6g

    • Potassium
      106mg
      2%

    Ingredients

    nonstick cooking spray
    1 whole

    frozen spinach (thawed and moisture squeezed out)
    1 cup

    eggs (6 eggs plus 4 egg whites)
    10 whole

    Plain Nonfat Greek yogurt
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    Parmesan cheese (grated)
    1/4 cup

  • Herby Bean Dip

    Herby Bean Dip

    How to Make Herby Bean Dip

    Who wants a snack? This inexpensive little dish takes just a few ingredients and is ready to go in minutes. It’s also packed with protein and low in fat, which makes it a great and heart-healthy snack for people with diabetes. The fresh herbs really help this dish shine, but they’re not necessary. Dried herbs, or even celery leaves or the green part of scallions (green onions), make a perfect substitute. In fact, this is a great way to use them so they don’t go to waste!


    5 min prep time


    0 min cook time


    10servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Serve with cut up raw vegetables, whole grain tortilla chips or crackers, or use as a sandwich or wrap filling.
    2. Add all ingredients to a bowl and mash with a fork or potato masher to combine.
    Veggie Rich
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Latin American
    Kid Friendly
    Vegetarian
    Snacks
    Quick & Easy
    No Cook
    Lunch
    Easy Pantry Recipes
    Budget Friendly
    Appetizers
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    Nutrition facts

    10 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      2g

    • Potassium
      120mg
      3%

    Ingredients

    ground black pepper
    1/4 tsp

    fresh herbs (any combination of parsley, chives, basil, dill or mint, see Chef Tip) (chopped)
    1/4 cup

    garlic (minced)
    1 clove

    water
    1/4 cup

    low sodium canned beans (such as pinto, cannellini or great northern beans) (drained and rinsed)
    1 1/2 cup

  • Hard Boiled Egg

    Hard Boiled Egg

    How to Make Hard Boiled Egg

    Eggs are naturally diabetes-friendly food that are packed with protein and low-carb. Plus, they make for great ingredients in a number of different recipes, including our Easy Egg Salad. It seems like there are hundreds of recipes for hard-boiled eggs online, but this one from Chef Jennifer Lamplough is our favorite because it’s nearly full-proof and gives consisent results. Her secret? Buy and refrigerate the eggs you plan to hard boil 10 days to 2 weeks before you hard boil them. Older eggs hard boil and peel better than fresh eggs. Also, if you overcook them, the yolk will get a greenish ring around it. This scares a lot of first-time cooks, but don’t worry. It’s perfectly fine to eat, it just means it’s slightly overcooked.


    2 min prep time


    20 min cook time


    6servings


    1 egg

    Print Recipe >

    Step-By-Step Instructions:

    1. Lay the eggs in a single layer on the bottom of a large sauce pan and cover with cold water so that there is about an inch of water over the eggs.
    2. Place the pan on a stovetop burner but before turning on the heat, set a timer for 20 minutes.
    3. Start the timer then turn the heat to high and bring to a boil. Once boiling, reduce to a gentle simmer and simmer until the timer goes off.
    4. When the timer goes off, immediately drain the water from the pan then gently shake the eggs in the pan to crack the shells.
    5. Cover in ice water and let sit in the ice water for 15 minutes.
    6. Drain the ice water, then gently roll each egg on a paper towel to loosen the shell, and peel the shell off of the egg.
    7. Store in an airtight container in the refrigerator for up to one week.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Snacks
    Breakfast and Brunch
    Budget Friendly
    Easy Pantry Recipes
    One Pot
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 egg


    • Amount per serving



      Calories





      78

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      187mg

      62%

    • Sodium
      62mg

      3%

    • Total Carbohydrate
      0.6g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0.6g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      63mg
      1%

    Ingredients

    eggs
    6 large

    water
    4 cup