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Tag: low carb

  • Candied Mixed Nuts

    Candied Mixed Nuts

    How to Make Candied Mixed Nuts

    This is the easiest, BEST candied nuts recipe ever! Making this recipe will fill your kitchen with warm cinnamon scents, and can be enjoyed with no added sugars! This recipe takes just minutes to mix up and is ready in under an hour. These candied nuts are made with Splenda® Stevia Sweetener instead of sugar, making them lower in calories and carbs than traditional candied nuts.


    10 min prep time


    30 min cook time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 300°F. Spray a baking sheet with cooking spray.

    2. In a bowl, combine pecans, walnuts, and almonds. Add beaten egg whites, tossing to coat.

    3. In another bowl, combine Splenda Sweetener, cinnamon, and salt. Sprinkle over nuts; toss to coat. Spread mixture evenly in prepared pan.

    4. Bake for 30–40 minutes, stirring every 10 minutes, until nuts are toasted. Cool completely.

    Low Carb
    Dessert
    Holidays & Entertaining
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    pecans (unsalted)
    3/4 cup

    unsalted walnut halves
    3/4 cup

    unsalted whole blanched almonds
    1/2 cup

    egg whites (lightly beaten)
    2

    Splenda® Stevia Sweetener
    16 packet

    ground cinnamon
    1 tsp

    salt
    1/2 tsp

  • Sweet Southern Coleslaw

    Sweet Southern Coleslaw

    How to Make Sweet Southern Coleslaw

    This coleslaw is the perfect balance of tangy and sweet! The recipe uses Splenda® Granulated Sweetener instead of sugar to provide a sweet flavor with less carbs and calories. Crunchy crisp shredded cabbage with this delicious dressing makes the ideal complement to many main dishes and can be enjoyed as a healthy snack by itself. Get ready to enjoy your new favorite slaw recipe!


    1 hr prep time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the mayonnaise, vinegar, lemon juice, mustard, Splenda, and fennel seed; whisk until well combined. Add black pepper to taste.

    2. Add the cabbage, carrots, red onion, bell peppers, and radishes to the bowl with the dressing; toss gently to coat with dressing. Refrigerate for 1 hour before serving for best flavor.

    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      1g

    • Potassium
      240mg
      5%

    Ingredients

    light mayonnaise
    1 cup

    Apple Cider Vinegar
    1/4 cup

    lemon juice
    3 tbsp

    Dijon Mustard
    2 tbsp

    Splenda® Granulated Sweetener
    1/4 cup

    fennel seeds
    2 tsp

    black pepper
    to taste

    shredded cabbage
    4 cup

    shredded carrots
    1 (6-oz) bag

    diced red onion
    1 cup

    yellow bell pepper (thinly sliced)
    2

    red bell pepper (thinly sliced)
    2

    radishes (thinly sliced)
    5

  • Cucumber and Onion Salad

    Cucumber and Onion Salad

    How to Make Cucumber and Onion Salad

    Cucumber Onion Salad is a refreshing variation from the classic tossed salad. Crisp fresh cucumbers are tossed with sweet onion and lightly coated with a delicious sweet-tart vinaigrette made with Splenda® Granulated Sweetener instead of sugar. Enjoy this low carbohydrate, low calorie dish with a main entrée or as a healthy snack.


    2 hr prep time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-metallic bowl, combine cucumbers and onions.

    2. In a glass measuring cup, combine vinegar, Splenda, salt, and pepper; whisk to dissolve sweetener. Pour over cucumbers and onions.

    3. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

    Low Sodium
    Veggie Rich
    Low Carb
    Budget Friendly
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      0g

    • Potassium
      80mg
      2%

    Ingredients

    thinly sliced cucumbers
    2 1/2 cup

    thinly sliced onions
    1/2 cup

    white vinegar
    1/3 cup

    Splenda® Granulated Sweetener
    1/3 cup

    salt
    1/4 tsp

    black pepper
    to taste

  • Roasted Cabbage Steaks

    Roasted Cabbage Steaks

    How to Make Roasted Cabbage Steaks

    Cabbage is a budget-friendly, versatile vegetable. In this recipe, a whole head of cabbage is sliced into thick “steaks” and roasted for a hearty side dish or vegetarian entree. These would also be great cooked on the grill. You could make a simple sauce of Greek yogurt and dill to top the steaks.


    5 min prep time


    1 hr cook time


    6servings


    1 cabbage steak

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F. Cut cabbage head into six 1″ thick slices.

    2. Arrange cabbage slices on a baking sheet and drizzle with olive oil. Sprinkle seasoning blend and dill weed over cabbage. Cover with aluminum foil.

    3. Bake for 45 minutes. Remove foil and let cabbage steaks brown in oven for 15 minutes longer.

    Kidney-Friendly
    Veggie Rich
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Easy Pantry Recipes
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cabbage steak


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      270mg
      6%

    Ingredients

    fresh dill (chopped)
    1 tbsp

    salt-free all-purpose seasoning blend, such as Ms. Dash
    1 tbsp

    black pepper
    1/2 tsp

    olive oil
    2 tbsp

    green cabbage
    1 head

  • Quick & Easy Cheese Dip

    Quick & Easy Cheese Dip

    How to Make Quick & Easy Cheese Dip

    This super simple dip can be stirred together to maintain the cottage cheese texture, or blended for a smooth and creamy dip. It’s perfect for making ahead of time—the flavors meld and get stronger during storage, so you can prepare it ahead of time and store in the fridge for up to 5 days. Serve with fresh raw veggies or whole wheat crackers as an appetizer or snack.


    10 min prep time


    12servings


    3 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together in a medium bowl. Serve immediately, or cover and refrigerate until chilled. OPTIONAL: For a creamier dip, blend everything together in a food processor or blender.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Appetizers
    Easy Pantry Recipes
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      3 tbsp


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      4g

    • Potassium
      80mg
      2%

    Ingredients

    crumbled blue cheese
    1/3 cup

    garlic powder
    1/2 tsp

    fresh or dried dill
    1 tsp

    hot sauce
    2 tsp

    green onions (chopped)
    3

    sour cream
    1 cup

    cottage cheese
    1 1/2 cup

  • Slow-Cooked Whole Chicken

    Slow-Cooked Whole Chicken

    How to Make Slow-Cooked Whole Chicken

    Did you know that you can cook a whole chicken in a slow cooker? This easy method results in tender, juicy chicken that cooks all day on its own. It’s perfect for hot summer months when you don’t want to have your oven on for hours cooking a whole chicken. Just start the chicken in the morning and by dinner time, you have a delicious chicken ready to go! And, you can make a simple pan gravy with the juices left in the slow cooker. Save leftover chicken for quick and easy lunches or dinners later in the week—check out this collection of easy leftover chicken recipes for ideas. And, save the bones and giblets to make your own chicken broth!


    5 min prep time


    8 hr cook time


    10servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove inside giblets from the chicken if they are included (save them for making chicken broth). Pat the chicken dry with paper towels.

    2. In a small bowl combine seasoning blend, pepper and garlic powder. Sprinkle half the seasonings inside the chicken. Rub the remaining seasoning on the outside of the chicken.

    3. Place the chicken breast-side-up in an oval slow cooker or neck-up in a round slow cooker. Cover and cook on low setting for 8 hours.

    4. Remove chicken from bones and discard the skin. Serve now, or store cooked chicken in the fridge for 3-5 days.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Budget Friendly
    One Pot
    Slow Cooker
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    Nutrition facts

    10 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      21g

    • Potassium
      200mg
      4%

    Ingredients

    whole chicken
    1 (about 4 lbs)

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

    black pepper
    1 tsp

    garlic powder
    1 tsp

  • Maryland’s Eastern Shore Cream of Crab Soup

    Maryland’s Eastern Shore Cream of Crab Soup

    How to Make Maryland’s Eastern Shore Cream of Crab Soup

    Maryland is famous for its crabs and many specialty dishes made from them. Cream of crab soup is an Eastern Shore classic, usually rich and decadent dish full of cream and butter. This lighter version uses half and half and broth thickened with cornstarch, to achieve the same creamy texture with way less fat and calories. Fresh lump crabmeat is ideal, but other varieties or imitation crab could be used instead.


    10 min prep time


    15 min cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt butter in a large pot over moderate heat. Add onion and cook for a few minutes, until the onion become soft and transparent.
    2. Add crab meat. Cook 2 to 3 minutes, stirring constantly.
    3. Add chicken broth and bring mixture to a boil. Reduce heat to low.
    4. Combine half & half creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil.
    5. Add dill weed, Old Bay seasoning and pepper to soup. Cook for 5-10 minutes longer. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Soup
    One Pot
    Lunch
    Dinner
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        3.6g

        18%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0.4g

        1%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      12g

    • Potassium
      310mg
      7%

    Ingredients

    unsalted butter
    1 tbsp

    medium onion (diced)
    1

    lump crabmeat
    1/2 lbs

    low sodium seafood or chicken broth
    4 cup

    half-and-half
    1 cup

    Cornstarch
    2 tbsp

    Old Bay seasoning
    1/4 tsp

    dried dill
    1/8 tsp

    black pepper
    1/8 tsp

  • Garlicky Ginger Eggplant

    Garlicky Ginger Eggplant

    How to Make Garlicky Ginger Eggplant

    This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can’t find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.
    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    10 min prep time


    10 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.

    2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.

    Kidney-Friendly
    Veggie Rich
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Asian
    Vegetarian
    Vegan
    Sides
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      185mg
      4%

    Ingredients

    sesame oil
    2 tbsp

    Japanese eggplants (cut into 1-inch pieces)
    2 whole

    minced fresh ginger
    2 tsp

    garlic (minced)
    2 clove

    chopped mushrooms
    1/2 cup

    fresh mung bean sprouts
    1 cup

    fresh basil (chopped)
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    hoisin sauce
    1 tbsp

  • Broccoli Onion Latkes

    Broccoli Onion Latkes

    How to Make Broccoli Onion Latkes

    The low carb latkes use broccoli instead of the traditional potatoes. They are also lower in potassium, making them a great alternative for those following a low potassium diet for kidney health.


    15 min prep time


    10 min cook time


    4servings


    1 latke

    Print Recipe >

    Step-By-Step Instructions:

    1. Boil the diced broccoli in a small amount of water for 5 minutes, then drain thoroughly.

    2. Break eggs into a medium bowl and beat. Add the flour and mix well. Add the broccoli and onion and stir into the flour/egg mixture until well mixed.

    3. Heat olive oil in a frying pan over medium-high heat. Drop the mixture by spoonfuls into the hot oil, making 4 equal portions. Flatten with a spatula, and cook until golden brown on both sides (about 3-4 minutes per side).

    4. Remove the latkes from the pan and drain on a paper towel to soak up extra oil. Serve hot.

    Kidney-Friendly
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      1 latke


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      5g

    • Potassium
      241mg
      5%

    Ingredients

    fresh or frozen chopped broccoli florets
    3 cup

    diced onion
    1/2 cup

    eggs
    2 whole

    all-purpose flour
    2 tbsp

    olive oil
    2 tbsp

  • Eggplant with Meatballs (Borani Bademjan)

    Eggplant with Meatballs (Borani Bademjan)

    How to Make Eggplant with Meatballs (Borani Bademjan)

    This Mideast-inspired stew features turmeric-spiced meatballs plus eggplant, tomatoes, and bell peppers for a veggie-packed meal. Serve with whole-grain pita, naan, or lavash to soak up every last bite.


    15 min prep time


    40 min cook time


    6servings


    1 cup vegetables with 5 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. In a nonstick skillet, heat oil and sauté garlic and bell pepper. Remove and set aside.
    2. In the same oil, sauté eggplant on both sides until browned. Remove and set aside.
    3. In a bowl, mix ground beef with onion, turmeric, lemon pepper, and seasoning blend. Form the mixture into 30 small meatballs.
    4. Brown meatballs at low temperature in the nonstick skillet.
    5. Add sautéed eggplant, garlic, bell pepper, crushed stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Indian
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup vegetables with 5 meatballs


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      20g

      26%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0.5g

    • Cholesterol
      50mg

      17%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      645mg
      14%

    Ingredients

    canola oil
    1/3 cup

    garlic (crushed)
    1 clove

    diced green bell pepper
    1/2 cup

    eggplant (peeled and cut into bite-sized pieces)
    2

    lean ground beef
    1 lbs

    turmeric
    1 tsp

    lemon pepper
    1 tsp

    salt-free all-purpose seasoning blend, such as Ms. Dash
    1 tsp

    canned crushed tomatoes
    1 cup

    water
    2 cup