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Tag: kidney-friendly

  • Italian-Style Blistered Tomatoes

    Italian-Style Blistered Tomatoes

    How to Make Italian-Style Blistered Tomatoes

    Make this your new weeknight, go-to side dish. It’s super fast, super cheap, and can turn any meal into an extra-special one. You spoon them over some brown rice, make them the crowning touch over grilled chicken, or serve them alongside a fresh green salad. What an easy way to go from basic to restaurant-fancy!


    5 min prep time


    10 min cook time


    4servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet over high heat, heat the oil until it’s hot. Sauté the tomatoes for 4 to 5 minutes, or until their skins begin to brown and blister.
    2. Stir in the garlic and cook for 1 minute. Add the balsamic vinegar and sugar substitute and continue to cook for 1 to 2 minutes, or until the mixture begins to thicken. Serve hot or at room temperature.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Italian
    Vegan
    Sides
    Quick & Easy
    Gluten-Free
    Dinner
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      220mg
      5%

    Ingredients

    olive oil
    1 tbsp

    grape or cherry tomatoes
    1 (12 oz) container

    garlic (slivered)
    2 clove

    balsamic vinegar
    2 tbsp

    sugar substitute
    equal to 2 tsp sugar

  • Roasted Beet, Tahini, and Greek Yogurt Dip

    Roasted Beet, Tahini, and Greek Yogurt Dip

    How to Make Roasted Beet, Tahini, and Greek Yogurt Dip

    Beautiful, fresh beets of any color take center stage in this unique vegetarian dish. To prepare raw beets, peel them, cut them into quarters, and boil or roast them until fork-tender. You can prepare large batches of beets at one time to use for this recipe, in salads, or to eat by themselves, drizzled with a little bit of olive oil and sprinkled with salt.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     


    5 min prep time


    16servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the beets in a food processor. Add the tahini, olive oil, salt, and yogurt to the food processor. Pulse until the mixture is smooth.
    2. Add water, tablespoon by tablespoon, to get an extra-creamy consistency (you should need less than 1/4 cup).
    3. Scrape down the sides of the food processor, then puree for 1 to 2 minutes, or until the dip is extremely creamy.
    4. Spoon onto a small, round dish, and serve immediately. (If desired, use the back of the spoon to create a smooth top on the dip and make dents in the top, filling them with olive oil.) Store in a lidded container in the refrigerator for up to a week.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Mediterranean
    Vegetarian
    Sides
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Appetizers
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    Nutrition facts

    16 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      55mg
      1%

    Ingredients

    cooked beets
    1 cup

    tahini
    1/3 cup

    extra-virgin olive oil
    2 tsp

    sea salt
    1/2 tsp

    Plain Nonfat Greek yogurt
    1/4 cup

    water
    1 tbsp to 1/4 cup as needed

  • Greek Yogurt-Marinated Chicken

    Greek Yogurt-Marinated Chicken

    How to Make Greek Yogurt-Marinated Chicken

    A simple marinade using the versatile ingredient Greek yogurt makes this tender, flavor-packed chicken dish a crowd-pleaser at dinner-time! Toss vegetables like Brussels sprouts or broccoli onto the pan to bake alongside the chicken for an easy sheet-pan dinner. 
    Double up: Make extra chicken tonight and use the leftovers for our Mediterranean Chicken Pita for lunch tomorrow.


    10 min prep time


    40 min cook time


    6servings


    about 4 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken breasts in a gallon-size resealable plastic bag. Set aside.
    2. In a small mixing bowl, combine the remaining ingredients to make the
      marinade. Pour the marinade over the chicken to coat. Squeeze any extra air out of the bag and seal it.
    3. Marinate the chicken in the refrigerator for at least 1 hour or overnight.
    4. Once the chicken has finished marinating, discard any unabsorbed marinade. Cook the chicken in the oven at 400° F for 35 to 40 minutes, or until the internal temperature reaches 165° F.
    Low Carb
    CKD Dialysis
    Kidney-Friendly
    Budget Friendly
    Dinner
    Gluten-Free
    Main Dish
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      about 4 oz


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      29g

    • Potassium
      250mg
      5%

    Ingredients

    boneless, skinless chicken breasts
    1 3/4 lbs

    Plain Nonfat Greek yogurt
    2/3 cup

    olive oil
    1 tbsp

    lemon (zested and juiced)
    1

    garlic (crushed or minced)
    1 clove

    dried oregano
    1 tsp

    crushed red pepper flakes
    1/4 tsp

  • Omelet de Verduras

    Omelet de Verduras

    How to Make Omelet de Verduras

    Agregar muchas verduras a su comida matutina los recarga de energía con excelentes nutrientes. Esta receta es una estupenda manera de empezar el día. No es necesario comprar el desayuno en la ventanilla de la pastelería o cafetería. El tiempo que nos toma ir al restaurante y esperar para pedir el desayuno en el drive-through lo podemos pasar preparando un desayuno saludable como este. ¡Que tengan un día maravilloso!

    To see this recipe in English, go here.


    10 min prep time


    15 min cook time


    4servings


    1/4 de tortilla

    Print Recipe >

    Step-By-Step Instructions:

    1. Calentar el horno a 350°F.
    2. En una vasija echar el cebollín, brócoli, tomate, espinaca, sal, ajo en polvo, orégano, pimienta y pimentón. Mezclar bien los ingredientes para asegurarse de que las especias cubran bien las verduras.
    3. Calentar a fuego medio una sartén antiadherente que se pueda meter al horno. Agregar los vegetales de la vasija y sofreír hasta que los ingredientes estén cocidos por dentro, aproximadamente 2 minutos.
    4. Echar la leche a la vasija con los huevos batidos y batir brevemente para incorporar. Agregar la mezcla de huevos a la sartén, y mezclar con un cucharón de madera o plástico. Asegurarse de que todos los ingredientes estén repartidos uniformemente.
    5. Colocar la sartén en la rejilla del medio del horno y hornear 10 minutos. Para verificar que la tortilla esté lista, insertar un palito de dientes en el medio; si sale limpio, la tortilla está cocida por dentro.
    6. Retirar del horno y enfriar en la estufa 1-2 minutos para que los huevos se cuajen más y no se desmoronen al servir. ¡A disfrutar!
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Recetas en español
    Latin American
    Mexican/Southwestern
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 de tortilla


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      350mg
      7%

    Ingredients

    cebollines (green onion) (cortados en rodajas finas)
    2 tallos

    brócoli (en rodajas finas )
    1 taza

    roma (plum) tomatoes (lavados y cortados en cubos pequeños)
    1/2 taza

    espinaca (lavada y cortada en tiras delgadas)
    1 taza

    sal kosher
    1/2 cdta.

    ajo en polvo
    1 cdta.

    orégano seco
    1 cdta.

    pimienta negra gruesa
    1/4 cdta.

    pimentón español ahumado (paprika)
    1/2 cdta.

    huevos (batidos)
    4

    leche descremada
    1/2 taza

  • Spinach and Turkey Meatballs

    Spinach and Turkey Meatballs

    How to Make Spinach and Turkey Meatballs

    Serve up these tender meatballs for a fun twist on Italian night! Serve over zucchini noodles for a lower carb dish.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    20 min prep time


    20 min cook time


    6servings


    4 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.
    2. Place all ingredients (except cooking spray) in a large mixing bowl and mix together thoroughly.
    3. Spray a 9×13-inch baking pan with cooking spray. Roll meat mixture into 24 golf ball-sized meatballs (about 2 tbsp each) and place the balls evenly spaced on the baking pan. Bake in the oven for 20 minutes.
    4. Remove meatballs from the oven and serve hot. Enjoy with 3/4 cup whole wheat pasta and 1/3 cup of your favorite tomato sauce, if desired.
    Low Sodium
    Low Carb
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Italian
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      4 meatballs


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      90mg

      30%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      320mg
      7%

    Ingredients

    lean ground turkey
    1 lbs

    egg
    1

    freshly grated parmesan cheese
    3 tbsp

    whole-wheat bread crumbs
    1/2 cup

    garlic (minced)
    2 clove

    dried basil
    2 tsp

    fresh ground black pepper
    to taste

    frozen chopped spinach (thawed and water squeezed out)
    10 oz

    nonstick cooking spray
    1

  • Pecan-Crusted Pork Tenderloin with Apples and Onions

    Pecan-Crusted Pork Tenderloin with Apples and Onions

    How to Make Pecan-Crusted Pork Tenderloin with Apples and Onions

    This recipe comes together quickly, with the perfect combination of sweet and savory ingredients. It’s sure to please!


    10 min prep time


    30 min cook time


    6servings


    2 slices (about 4 oz) pork and 3 tbsp apple/onion mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. In a small bowl, combine sage, garlic, salt, pepper, 1 tsp olive oil, and pecans. Mix well. Pat pork tenderloin dry and brush with 2 tbsp olive oil. Top with a layer of pecan mixture and set aside.
    3. Heat remaining 2 tsp olive oil in a large ovenproof skillet over medium heat. Add onion and apples and saute for 5 minutes. Move apples and onions to the sides of the pan, and place the pork tenderloin in the center. Move the pan to the preheated oven, and cook for 20-25 minutes, or until the internal temperature reaches 145 degrees F.
    4. To serve, cut pork into 12 equal slices and top with apple and onion mixture.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Main Dish
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      2 slices (about 4 oz) pork and 3 tbsp apple/onion mixture


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      23g

    • Potassium
      430mg
      9%

    Ingredients

    fresh sage (minced)
    1 tbsp

    garlic (minced)
    1 clove

    salt
    1/4 tsp

    fresh ground black pepper
    to taste

    olive oil (divided use)
    5 tsp

    chopped pecans
    1/4 cup

    pork tenderloin
    1 1/2 lbs

    medium onion (sliced)
    1

    Braeburn apple (sliced into 1/2-inch thick slices)
    1

  • Brazilian Guacamole

    Brazilian Guacamole

    How to Make Brazilian Guacamole

    With so many colors and flavors dancing together, this guacamole is a party on your tongue! Use this as a dip for fresh vegetables or tortilla chips, or add it to sandwiches and wraps. It tastes delicious the day you make it, and it gets even better the day after, when all the flavors blend. The result is refreshing and so very satisfying.


    15 min prep time


    13servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Refrigerate for at least 3 hours so that flavors can develop but remove from the fridge at least 20 minutes before serving.
      Chef’s Tip: Cut the other half of the bell peppers and cucumber into sticks to serve with the guacamole for dipping
    2. Cut the avocados in half, remove the pits and scoop the flesh out of their shells. Dice or mash the avocado and add it to the vegetables. Slowly add the olive oil and fold everything together.
    3. Combine the garlic, scallions, red onion, bell peppers, cucumber and tomato and toss well. Season with the soy sauce, salt and pepper, parsley and clinatro and fold well.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Latin American
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    13 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      220mg
      5%

    Ingredients

    olive oil
    1/2 cup

    ripe Hass avocados
    2

    fresh cilantro (chopped)
    1/4 cup

    fresh parsley (chopped)
    1/4 cup

    lower sodium soy sauce
    1 tbsp

    black pepper
    1/2 tsp

    salt
    1/2 tsp

    plum tomato (seeded and finely diced)
    1

    English cucumber (peeled, seeded, and finely diced)
    1/2

    yellow bell pepper (finely diced)
    1/2

    red bell pepper (finely diced)
    1/2

    green onion (scallion) (chopped)
    1

    garlic (finely minced)
    1 clove

  • Veggie Baked Ziti

    Veggie Baked Ziti

    How to Make Veggie Baked Ziti

    Enjoy a vegetarian twist on this favorite pasta dish!

     


    10 min prep time


    30 min cook time


    12servings


    1 piece (about 3×3 inches)

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare pasta according to package instructions, omitting any added salt or fat. Preheat oven to 375 degrees F.

    2. Heat olive oil in a large skillet over medium heat. Add onion and saute for 4 minutes. Then add zucchini and red pepper and saute another 5-7 minutes or until veggies are cooked through.

    3. While veggies are cooking, whisk together ricotta, egg, Parmesan, and pepper in a small bowl.

    4. Add diced tomatoes to cooked veggie mixture and heat through. Stir in basil, pasta, and ricotta mixture.

    5. Spray a 9×13-inch baking dish with cooking spray, pour in ziti mixture, and sprinkle mozzarella over the top. Bake for 25 minutes and serve immediately.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 piece (about 3×3 inches)


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      8g

    • Potassium
      316mg
      7%

    Ingredients

    whole wheat penne pasta
    8 oz

    olive oil
    2 tsp

    chopped onion
    1 cup

    sliced zucchini
    2 cups

    chopped red bell pepper
    1 cup

    fat-free ricotta cheese
    1 cup

    egg
    1

    shredded Parmesan cheese
    1/4 cup

    black pepper
    to taste

    no-salt-added diced tomatoes
    1 (14.5 oz) can

    chopped fresh basil
    1/2 cup

    nonstick cooking spray
    1

    shredded part-skim mozzarella cheese
    2/3 cup

  • Onion, Spinach, and Artichoke Dip

    Onion, Spinach, and Artichoke Dip

    How to Make Onion, Spinach, and Artichoke Dip

    Enjoy this dip with fresh cut vegetables such as baby carrots, celery sticks, sliced cucumbers, or mini bell peppers. It’s a simple way to incorporate more vegetables (and therefore, more nutrients) into your next party spread!

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    15 min prep time


    15 min cook time


    20servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F.
    2. In a large skillet, heat olive oil over medium heat. Add onion and saute for 5 minutes, stirring frequently. Add artichokes and thyme and cook for an additional 3 minutes or until veggies begin to brown. Add spinach and cook for an additional 1-2 minutes until spinach is wilted. Remove skillet from heat.
    3. In a microwave-safe bowl, combine light mayonnaise, cheese wedges, and 1 tbsp Parmesan cheese. Heat in microwave for 30 seconds to soften, then mix well. If needed, heat mixture in 15-second increments until cheeses are softened and easily mixed with mayonnaise.
    4. Add cheese mixture and lemon juice to sauteed vegetables and mix well. Spread dip into a small baking dish, top with remaining 1 tbsp of Parmesan cheese, and bake in the oven for 5 minutes. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Appetizers
    Gluten-Free
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    20 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      110mg
      2%

    Ingredients

    olive oil
    1 tsp

    onion(s) (finely diced)
    1

    artichoke hearts (drained and rinsed)
    1 (15-oz) can

    dried thyme
    1/2 tsp

    spinach (coarsely chopped)
    6 oz

    light mayonnaise
    1/4 cup

    light spreadable cheese wedges (such as laughing cow)
    4 wedges

    freshly grated parmesan cheese (divided)
    2 tbsp

    lemon (juiced)
    1

  • Lemony Pesto Hummus

    Lemony Pesto Hummus

    How to Make Lemony Pesto Hummus

    Enjoy this hummus as a dip for snacking with nonstarchy vegetables, whole-wheat pita, or whole-grain crackers.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 

     


    5 min prep time


    5servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients to a food processor or blender and blend until smooth.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Snacks
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    5 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      5g

    • Potassium
      150mg
      3%

    Ingredients

    chickpeas (garbanzo beans) (drained and rinsed)
    1 (14.5 oz) can

    jarred pesto sauce
    2 tbsp

    lemon (juiced)
    1

    fresh ground black pepper
    1/2 tsp