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Tag: kidney-friendly

  • BBQ Chicken Pizza

    BBQ Chicken Pizza

    How to Make BBQ Chicken Pizza

    Serve this pizza with a big garden salad drizzled lightly with low-fat Ranch dressing. It’s a quick, easy and budget-friendly meal!


    25 min prep time


    50 min cook time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.

    2. Season the chicken with salt and pepper on both sides.

    3. Place the chicken on the prepared baking sheet and bake for 25 minutes or until the juices run clear. Remove the chicken from the oven and chop into half-inch pieces.

    4. In a small saucepan, combine the sugar-free apricot preserves, barbeque sauce, and hot sauce. Bring to a boil.

    5. Spoon the sauce over the pizza crust. Top the crust with cooked chicken, sliced onion, carrot, and cheese. Sprinkle the cheese with the dried oregano.

    6. Bake the pizza for 20-25 minutes or until the cheese is melted and bubbly.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      11g

    • Potassium
      44mg
      <1%

    Ingredients

    nonstick cooking spray
    1

    boneless, skinless chicken breast
    1/2 lbs

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    sugar-free apricot preserves
    1/4 cup

    barbeque sauce
    1/4 cup

    hot sauce
    1/2 tsp

    12-inch prepackaged whole-wheat pizza crust
    1

    shredded carrots
    1 cup

    medium red onion (thinly sliced)
    1/2

    reduced-fat shredded Italian-style cheese
    1/2 cup

    dried oregano
    1/2 tsp

  • Barley Hoppin’ John with Turkey Kielbasa

    Barley Hoppin’ John with Turkey Kielbasa

    How to Make Barley Hoppin’ John with Turkey Kielbasa

    It’s a good luck tradition to eat black-eyed peas on New Year’s Day. Why stop there? Enjoy this hearty take on Hoppin’ John any day of the year! This dish is typically made with rice, but barley adds more fiber and an interesting texture.


    15 min prep time


    20 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add oil to a large sauté pan over medium heat. Add onion, bell pepper and garlic. Sauté for 5 minutes. Add kielbasa and sauté another 2 minutes.
    2. Add broth, red pepper flakes, ground black pepper and black-eyed peas. Bring to a boil then reduce to a low simmer. Simmer for 7 minutes. Stir in cooked barley and simmer 2 more minutes.
    3. Top with sliced scallions.
    4. Note: To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Comfort Food
    Holidays & Entertaining
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g

    • Protein
      12g

    • Potassium
      380mg
      8%

    Ingredients

    olive oil
    2 tsp

    medium onion (diced)
    1

    red bell pepper (seeded and diced)
    1

    garlic (minced)
    2 clove

    turkey kielbasa (diced)
    8 oz

    low sodium chicken broth
    1 cup

    crushed red pepper flakes
    1/4 tsp or to taste

    black pepper
    1/2 tsp

    black-eyed peas (drained and rinsed)
    1 (15-oz can)

    cooked barley
    1 cup

    scallion (thinly sliced, green and white parts)
    2

  • Balsamic Chicken with Mushrooms

    Balsamic Chicken with Mushrooms

    How to Make Balsamic Chicken with Mushrooms

    This simple chicken entree is budget-friendly and a perfect start to a healthy plate. Serve with a simple vegetable side like Easy Middle Eastern Green Beans or Tarragon Tomatoes.


    20 min prep time


    4servings


    1 chicken breast with heaping 1/4 cup mushrooms

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken breast in a plastic bag and pound thin with a mallet.

    2. Heat olive oil over medium-high heat in a skillet.

    3. Dredge the chicken in flour and coat it on both sides. Add the chicken to the pan and sauté 5 minutes per side. Remove the chicken from the pan and set aside.

    4. Melt the margarine in the pan. Add the mushrooms and pepper and cook for 5 minutes. Add the balsamic vinegar to the pan and bring it to a boil to reduce the liquid.

    5. Add the chicken broth to the pan and simmer 2 more minutes. Add the chicken breast back to the pan and simmer for 5 minutes.

    CKD Dialysis
    Kidney-Friendly
    Italian
    Main Dish
    Holidays & Entertaining
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast with heaping 1/4 cup mushrooms


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      29g

    • Potassium
      630mg
      13%

    Ingredients

    boneless, skinless chicken breast (divided into 4 (4-oz) portions)
    1 lbs

    olive oil
    1 tbsp

    all-purpose flour
    1/4 cup

    trans-fat-free margarine
    1 tbsp

    sliced mushrooms
    10 oz

    black pepper
    1/4 tsp

    balsamic vinegar
    1/3 cup

    low sodium chicken broth
    1/2 cup

  • Mediterranean Chicken with Artichoke Topping

    Mediterranean Chicken with Artichoke Topping

    How to Make Mediterranean Chicken with Artichoke Topping

    Liven up chicken breast with this mediterranean-inspired recipe that is bursting with flavors.


    5 min prep time


    35 min cook time


    4servings


    1 chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
    2. Place the chicken breasts in a plastic freezer bag or between plastic wrap. Use a mallet or rolling pin and pound the chicken breasts until it is 1/2 inch thick.
    3. Squeeze the lemon juice over the chicken breasts and season with the garlic powder and black pepper. Bake the chicken 25 minutes.
    4. While the chicken is baking; warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts and cook about 3 minutes. Add the chicken broth and simmer for 5 minutes. Stir in the parmesan cheese.
    5. Remove the chicken from the oven. Spread the artichoke mixture evenly over the chicken breasts. Bake for 10 more minutes or until the chicken is done.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Dinner
    Quick & Easy
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      28g

    • Potassium
      400mg
      9%

    Ingredients

    nonstick cooking spray
    1

    fresh lemon juice
    2 tbsp

    boneless, skinless chicken breasts
    4 (4-oz) breasts

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    garlic (minced)
    1 clove

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

    low sodium chicken broth
    1/3 cup

    Parmesan cheese (grated)
    3 tbsp

  • Baked Apple Chips

    Baked Apple Chips

    How to Make Baked Apple Chips

    Experiment using other fruits such as pears to make these chips.


    10 min prep time


    2 hr cook time


    4servings


    1/2 apple (about 10 chips)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 200 degrees F. Lay the parchment paper on one large or two medium baking sheets.
    2. Using a mandolin or knife, thinly slice the apples to make round chips. Discard the seeds.
    3. Lay the apple slices on the prepared baking sheets without overlapping. Sprinkle the cinnamon over apples.
    4. Bake for 1 hour, then flip the apples. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are no longer moist. Let cool completely and then store in airtight container.
    Kidney-Friendly
    CKD Dialysis
    Low Sodium
    Kid Friendly
    Easy Pantry Recipes
    Vegan
    Snacks
    Vegetarian
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 apple (about 10 chips)


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      0g

    • Potassium
      100mg
      2%

    Ingredients

    Parchment Paper
    1

    medium apples (Honeycrisp or another sweeter apple)
    2

    ground cinnamon
    1 tsp

  • Avocado Veggie Sandwich

    Avocado Veggie Sandwich

    How to Make Avocado Veggie Sandwich

    Avocado is full of healthy, monounsaturated fat that is good for your cholesterol and will not raise your blood sugar. This is a veggie sandwich, but you could add turkey or chicken for extra protein.


    15 min prep time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Gently remove the insides of the avocado from shell. Cut avocado into thin slices
    2. Spread 1/4 of the avocado slices on bottom piece of sandwich thin. Sprinkle with 1 Tbsp. sunflower seeds. Top with 4-5 cucumber slices, 4-5 radish slices and 3 tomato slices. Place top piece of sandwich thin on sandwich.
    3. Repeat process for remaining 3 sandwiches.
    Kidney-Friendly
    Fiber Focused
    Veggie Rich
    CKD Non-Dialysis
    CKD Dialysis
    Lunch
    Vegetarian
    Quick & Easy
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        4g

    • Protein
      8g

    • Potassium
      500mg
      11%

    Ingredients

    avocado (cored and cut in half)
    1

    sunflower seeds
    4 tbsp

    large cucumber (sliced )
    1/2

    radishes (sliced)
    4

    roma (plum) tomatoes (sliced)
    2

    whole wheat sandwich thins (about 1 1/2 ounces each)
    4

  • Avocado Tuna Salad

    Avocado Tuna Salad

    How to Make Avocado Tuna Salad

    Say hello to this omega-3 fatty acid bomb! Packed with heart-healthy tuna and fiber-rich avocado, this low-carb and diabetes friendly salad is ready to go in just minutes, and at a price that can fit any budget. Chop some avocados, add packaged tuna, and mix in some store-bought pico de gallo. Ready in less than 5 minutes, this is a perfect lunch option or quick-fix dish with southwestern flair. It does pay to go with fresh pico de gallo, which you can purchase in the produce section or at the deli counter in most grocery stores. Or, if you’ve got a spare tomato, onion, and pepper, chop up your own! You can even get creative and add a pepper or a little cilantro. Make this diabetes-friendly nutrition powerhouse your own!


    5 min prep time


    5servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove the pit from the avocado. Use a spoon to scoop out the insides of the avocado and place it in a medium bowl. Mash the avocado with a fork or potato masher. Add the pico de gallo and mix well.
    2. Add the tuna to the bowl and mix well. Serve the tuna salad with your choice of whole-wheat crackers, whole-wheat pitas or lettuce wraps.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Lunch
    Dinner
    Gluten-Free
    Quick & Easy
    Salads
    Snacks
    No Cook
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    Nutrition facts

    5 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      18g

    • Potassium
      340mg
      7%

    Ingredients

    tuna flavorseal pouches packed in water
    2 (6.4-oz) pouches

    pico de gallo
    1/2 cup

    medium avocado (cut in half)
    1

  • Asparagus Frittata

    Asparagus Frittata

    How to Make Asparagus Frittata

    This can make a great breakfast, brunch or quick dinner packed full of protein and veggies. If you don’t like asparagus you can substitute zucchini or broccoli.


    15 min prep time


    5 min cook time


    6servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F.
    2. Spray a baking sheet with cooking spray. In a small bowl, toss asparagus with olive oil. Place on baking sheet and bake in oven for about 12 minutes. Chop cooked asparagus into 1/2 inch pieces. Set aside.
    3. In a medium bowl whisk together the egg substitutes, milk, salt, pepper and red pepper flakes. Set aside and prepare broiler.
    4. Spray a 9 1/2-inch-diameter nonstick ovenproof skillet with cooking spray. Add margarine to skillet and melt over medium heat. Add asparagus to skillet and pour the egg mixture over the asparagus. Cook for a few minutes until the eggs start to set.
    5. Add the mozzarella and Parmesan cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
    6. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 2-4 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Cut frittata into 6 equal slices and serve.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Italian
    Comfort Food
    Gluten-Free
    Quick & Easy
    Dinner
    Lunch
    Main Dish
    Vegetarian
    Breakfast and Brunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      12g

    • Potassium
      240mg
      5%

    Ingredients

    nonstick cooking spray
    1

    thin asparagus (trimmed)
    1 bunch (about 12 oz)

    olive oil
    1 tbsp

    egg substitute
    2 cup

    skim milk
    2 tbsp

    salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    crushed red pepper flakes (optional)
    1/8 tsp

    margarine (trans-fat-free)
    1 tsp

    reduced fat, shredded mozzarella cheese (reduced-fat, shredded)
    1/4 cup

    grated Parmesan cheese
    1/4 cup

  • Arugula, Pear, Walnut & Pecorino Salad

    Arugula, Pear, Walnut & Pecorino Salad

    How to Make Arugula, Pear, Walnut & Pecorino Salad

    Very simple yet beautiful, this is a classic salad in the south of Italy.


    5 min prep time


    6servings


    1/6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl.
    2. Sprinkle balsamic vinegar over the salad. Sprinkle extra virgin olive oil over the salad. Add pepper. Toss well. Serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Italian
    Lunch
    Salads
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      2g

    • Potassium
      165mg
      4%

    Ingredients

    arugula
    6 oz

    pear
    1

    walnut halves
    1/4 cup

    Pecorino Romano cheese (cold (only 1/2 ounce used))
    1

    balsamic vinegar
    2 tbsp

    Extra Virgin Olive Oil
    2 tbsp

    black pepper
    1/2 tsp

  • Apple-Walnut French Toast

    Apple-Walnut French Toast

    How to Make Apple-Walnut French Toast


    10 min prep time


    11 min cook time


    4servings


    1 toast, 2 teaspoons syrup, 1/4 cup apples, and 2 tablespoons walnuts per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450°F. Meanwhile, place the bread in a 13 × 9-inch baking pan, pour the egg substitute over all, and turn several times until the bread slices are completely coated and egg mixture is used. (Let stand in baking pan while oven is preheating.) Place bread slices on baking sheet coated with cooking spray.
    2. Bake 6 minutes, turn, and bake 5 minutes or until golden on the bottom. Serve topped with equal amounts of the syrup, apples, and nuts.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 toast, 2 teaspoons syrup, 1/4 cup apples, and 2 tablespoons walnuts per serving


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      295mg

      13%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        15g

    • Protein
      14g

    • Potassium
      300mg
      6%

    Ingredients

    multi-grain Italian bread (cut in 4 slices)
    6 oz

    egg substitute
    1 cup

    pure maple syrup
    4 tsp

    apple (diced)
    1 cup

    walnuts (chopped)
    2 oz