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Tag: low carb

  • Watermelon and Tomato Salad

    Watermelon and Tomato Salad

    How to Make Watermelon and Tomato Salad


    45 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together the tomatoes, watermelon, basil, and red onion.

    2. In a small bowl, whisk together the olive oil, sherry vinegar, salt, pepper, and chili powder. Add the dressing to the tomato-watermelon mixture. Cover and refrigerate for 30 minutes.

    3. Before serving, top the salad with the chives. Pack in an airtight container for transport.

    4. If you’re not serving it right away, store this juicy salad in the refrigerator. It’s best enjoyed within 24 hours.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      230mg
      5%

    Ingredients

    fresh chives (minced)
    2 tbsp

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sherry vinegar
    1 1/2 tbsp

    olive oil
    2 tbsp

    red onion (thinly sliced)
    1/3 cup

    fresh basil (sliced)
    1/2 cup

    seedless watermelon (cut into 1/2-inch cubes)
    2 cup

    tomato(es) (chopped into 1/2 inch cubes)
    3 large

  • Tomato and Peach Salad

    Tomato and Peach Salad

    How to Make Tomato and Peach Salad

    This salad is perfect for late summer when peaches and tomatoes are at their peak.


    15 min prep time


    8servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the peaches, tomatoes, cherry tomatoes, and red onion, and gently toss.
    2. In a small bowl or measuring cup, whisk together the vinegar, lemon juice, and honey. Slowly add the oil in a thin stream, whisking to emulsify. Add the salt and black pepper.
    3. Add the dressing to the peaches and tomatoes, and gently toss. Fold in the mint leaves. To serve, turn out the salad onto a large platter.
    Low Sodium
    Low Carb
    Veggie Rich
    Caribbean
    Latin American
    Mexican/Southwestern
    Mediterranean
    Salads
    Sides
    Vegetarian
    Foodie
    Holidays & Entertaining
    Lunch
    No Cook
    Quick & Easy
    Salad Dressings & Condiments
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    Nutrition facts

    8 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      305mg
      6%

    Ingredients

    peaches (pitted and cut into thick wedges)
    3 med

    tomatoes (cut into large chunks)
    3

    cherry tomatoes (halved)
    1/2 pints

    red onion (thinly sliced)
    1/2

    sherry vinegar
    1 tbsp

    lemon juice
    1 tbsp

    honey
    1 tsp

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fresh mint
    1/4 cup

  • Tarragon-Mustard Cod

    Tarragon-Mustard Cod

    How to Make Tarragon-Mustard Cod

    This recipe featured in:

     


    10 min prep time


    10 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 F.
    2. In a small bowl, mix together the mustard, tarragon, butter, 1 Tbsp of the olive oil, water, lemon juice, and garlic; set aside.
    3. Sprinkle the cod with the salt and pepper. In a shallow ovenproof skillet, heat the remaining ½ Tbsp of olive oil over medium-high heat. Add the cod and sear on one side for 4 minutes. Turn the cod over and sear for 2 minutes on the other side.
    4. Pour the mustard sauce over the cod and place the skillet in the oven; roast for 2 to 3 minutes. Serve the cod with the lemon wedges.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      365mg

      16%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      21g

    • Potassium
      240mg
      5%

    Ingredients

    lemon (cut into wedges)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    cod filets (cut into 4 portions)
    1 lbs

    garlic (minced)
    1 clove

    lemon juice
    1 tbsp

    water
    1 tbsp

    olive oil (divided)
    1 1/2 tbsp

    butter (softened)
    1/2 tbsp

    fresh tarragon (finely chopped)
    1 tbsp

    coarse Dijon mustard
    2 tbsp

  • Sweet Potato Masala

    Sweet Potato Masala

    How to Make Sweet Potato Masala

    This recipe featured in:

     


    15 min prep time


    35 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 F. Add the sweet potatoes to a bowl. In a small bowl, mix together the garam masala, cayenne pepper, salt, and black pepper. Sprinkle the spice mixture over the sweet potatoes.

    2. Add the olive oil to the bowl and toss to coat. Line a baking sheet with parchment paper. Spread the sweet potatoes in a single layer on the baking sheet. Roast the sweet potatoes for 35 minutes, until golden brown.

    Kidney-Friendly
    Veggie Rich
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Indian
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      1g

    • Potassium
      138mg
      3%

    Ingredients

    Parchment Paper
    1

    olive oil
    2 tbsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    cayenne pepper
    1/4 tsp

    garam masala
    2 tsp

    sweet potatoes (peeled and cut into 1/2-inch cubes)
    2

  • Succulent Salmon With Caramelized Onions

    Succulent Salmon With Caramelized Onions

    How to Make Succulent Salmon With Caramelized Onions

    Aviva Goldfarb says: My friend and neighbor Christine Dallaire shared this awesome recipe. You can serve it for an elegant dinner party or a special family dinner. Serve with cooked farro and Green Beans With Lemon and Garlic. Flavor Boosters: Double the dill and add 1/4 tsp salt-free lemon-pepper seasoning to the spice blend. Serve the salmon with fresh lemon wedges.


    15 min prep time


    20 min cook time


    4servings


    3 oz salmon, 2 Tbsp onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350° F. Heat the olive oil in a large, heavy ovenproof skillet over medium heat, and add the onions. Cook for 8 to 10 minutes, stirring occasionally, until they are golden.
    2. Meanwhile, in a small bowl, combine the ginger, dill, salt, and pepper; set aside. Top the onions with the lemon slices and then the salmon, and top the salmon evenly with the spices. Transfer the skillet to the oven and cook the salmon for about 20 minutes, until it is cooked through. Remove from the oven and serve immediately. Green Beans With Lemon and Garlic make a great side dish for the salmon.
    3. Slow Cooker Directions: Cut the salmon fillet into pieces that will fit into the slow cooker. Combine the onions in the bottom of the slow cooker. Place each piece of salmon onto a separate piece of aluminum foil large enough to fold into a packet. Sprinkle the spices evenly over the salmon pieces and top with lemon slices. Fold the foil into a packet, and place the packets into the slow cooker on top of the onions, stacking as needed. Cook on low for 6 to 8 hours or on high for 3 to 4 hours (for thinner fillets check for doneness sooner). Remove the salmon from the packets, then top with the onions before serving.
    Low Carb
    Seafood
    Dinner
    Holidays & Entertaining
    Lunch
    Main Dish
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz salmon, 2 Tbsp onions


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      65mg

      22%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      24g

    • Potassium
      520mg
      11%

    Ingredients

    salmon
    1 lbs

    lemon (halved top to bottom and thinly sliced)
    1/2

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    dried dill
    1/4 tsp

    ground ginger
    1/4 tsp

    sweet onion (halved top to bottom and thinly sliced)
    1/2

    olive oil
    1 tbsp

  • Strip Steak With Smothered Onions

    Strip Steak With Smothered Onions

    How to Make Strip Steak With Smothered Onions

    The Strip Steak With Smothered Onions recipe is a quick and easy main dish suitable for dinner, holidays, and entertaining. It features lean strip steak seasoned with salt and pepper, seared in olive oil, and then cooked to the desired doneness. The steak is served with sweet onions that are sautéed with olive oil, water, thyme, and brown sugar until very soft. 

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    Brought to you by Alignment Health Plan and powered by Homemade. 


    5 min prep time


    25 min cook time


    6servings


    2 oz steak, about 1/3 cup onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the steak with the salt and pepper.

    2. Heat 1/2 Tbsp of the oil in a large cast-iron skillet over high heat. Add the steak and sear for about 3 minutes. 

    3. Turn the steak over, reduce the heat to medium, and cook for 4 to 6 minutes, or longer as desired for doneness. Remove the steak from the pan and keep it warm.

    4. Add the remaining oil to the pan. Add the onions and sauté over medium heat for 5 minutes. 

    5. Add the water, thyme, and brown sugar, cover the pan, and simmer over medium-low heat for 10 minutes, until the onions are very soft.

    6. Slice the steak. Serve the slices covered with the onions.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Dinner
    Lunch
    Quick & Easy
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      2 oz steak, about 1/3 cup onions


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      355mg
      8%

    Ingredients

    brown sugar
    1/2 tsp

    dried thyme
    1/2 tsp

    water
    1/4 cup

    sweet onion (peeled and halved, thinly sliced)
    2 med

    olive oil (divided)
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    lean strip steak
    1 lbs

  • Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    How to Make Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the strawberries and balsamic glaze. Grind the black pepper on top and gently mix. Garnish with sprigs of tarragon.
    2. * Balsamic glaze (sometimes called balsamic syrup) can be found where vinegars are sold. To make your own, heat 3 Tbsp. of balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mediterranean
    Italian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    Snacks
    Vegan
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    fresh tarragon
    1

    black pepper
    1 pinch

    balsamic glaze
    1 1/2 tbsp

    strawberries (stemmed and halved)
    16 oz

  • Spice-Rubbed Roasted Chicken Thighs With Lemons

    Spice-Rubbed Roasted Chicken Thighs With Lemons

    How to Make Spice-Rubbed Roasted Chicken Thighs With Lemons

    This recipe featured in:

     


    15 min prep time


    40 min cook time


    8servings


    4 oz chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400° F. Add the fennel seeds, coriander seeds, and peppercorns to a small skillet and toast over medium-high heat for 1 to 2 minutes, until fragrant. Allow the spices to cool, then grind them to a fine powder in a spice or coffee grinder. Add the spice mixture to a small bowl. Mix in the chili powder, cinnamon, and salt; set aside.
    2. Rub the chicken thighs with the spice mixture. Add the thighs to a large baking dish. Drizzle the olive oil over the chicken. Roast the chicken for 30 minutes. Add the lemons and roast for 10 minutes, until the chicken is cooked through and the lemons are lightly browned. With tongs, squeeze the   lemons over the chicken and serve. 
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Holidays & Entertaining
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz chicken


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      290mg
      6%

    Ingredients

    lemon (quartered)
    2

    olive oil
    2 tbsp

    chicken thighs
    2 lbs

    salt
    1/2 tsp

    ground cinnamon
    1 tsp

    chili powder
    1 tsp

    black peppercorns
    1 tsp

    coriander seeds
    1 tbsp

    fennel seeds
    1/4 cup

  • Spiced Turkey Breast With Apple Chutney

    Spiced Turkey Breast With Apple Chutney

    How to Make Spiced Turkey Breast With Apple Chutney


    20 min prep time


    1 hr 15 min cook time


    16servings


    3 oz. turkey, 2 Tbsp. chutney

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Pat the turkey breast dry and place on a rack set in a shallow roasting pan. Loosen the skin by inserting your fingers, gently pushing between the skin and the meat. 
    2. In a small bowl, combine the orange juice, 2 tsp of the ginger, 1 tsp of the cinnamon, 1 tsp of the cloves, allspice, salt, and black pepper. Rub this mixture on the breast meat, under the skin. Insert a meat thermometer into the meaty part of the breast, making sure it doesn’t touch the breastbone. Roast the breast uncovered for about 1 hour, 15 minutes, or until the meat thermometer registers 170 degrees. Check the turkey every 15 minutes or so as it roasts to avoid any overbrowning. Cover with foil if the breast meat starts to get too brown. After 30 minutes of roasting, you may also lower the oven to 350 degrees if the turkey is cooking too quickly. 
    3. Meanwhile, prepare the chutney. In a saucepan, combine the red onion, brown sugar, rice vinegar, raisins, remaining 1/2 tsp ginger, remaining 1/4 tsp cinnamon, remaining 1/4 tsp cloves, and crushed red pepper, and bring to boiling. Cover, reduce the heat, and simmer for 5 minutes. Remove the pan from the heat and cool for 10 minutes. Fold in the apples.
    4. Remove the turkey breast to a platter and let it stand, loosely covered with foil, for about 10 minutes before serving. 
    5. To serve, slice the turkey, discard the skin, and serve with the chutney. Store the remaining 1 cup chutney, covered, in the refrigerator for up to three days.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Dinner
    Foodie
    Holidays & Entertaining
    Main Dish
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    Nutrition facts

    16 Servings



    • Serving Size

      3 oz. turkey, 2 Tbsp. chutney


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        4g

    • Protein
      27g

    • Potassium
      305mg
      6%

    Ingredients

    turkey breast
    1

    orange juice
    3 tbsp

    fresh ginger (peeled and grated, divided use)
    2 1/2 tsp

    ground cinnamon (divided use)
    1 1/4 tsp

    ground cloves (divided use)
    1 1/4 tsp

    ground allspice
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    red onion (minced)
    1

    brown sugar
    1/3 cup

    rice vinegar
    1/4 cup

    raisins
    2 tbsp

    crushed red pepper flakes
    1/4 tsp

    diced apples
    3 cup

  • Spiced Sweet Potato Casserole

    Spiced Sweet Potato Casserole

    How to Make Spiced Sweet Potato Casserole

    Root vegetables are the original holiday comfort foods. Bring joy to your table with our Spiced Sweet Potato Casserole. This traditional favorite uses cinnamon, nutmeg, and cloves to add a burst of flavor.

    This recipe featured in:

     


    15 min prep time


    60 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees. Coat a 1 1/2- to 2-quart casserole dish with nonstick cooking spray; set aside. Add water to a large saucepot until it’s 2/3 full. Add the sweet potato to the pot and bring to boiling over medium heat. Cook the sweet potato for 20 minutes. Add the carrots to the pot and continue to cook for 15 to 20 minutes, until vegetables are tender. Drain, reserving 1/4 cup of the cooking water, and add the vegetables to a bowl.
    2. Mash the sweet potato and carrots and the 1/4 cup reserved cooking water with a potato masher. Add 2 Tbsp. of the buttery spread, the brown sugar, cinnamon, cloves, and nutmeg, and mix well. Add the mixture to the prepared casserole dish. Top with the pecans and the remaining melted buttery spread.
    3. Bake the casserole, covered, for 15 minutes. Uncover and bake 10 minutes more, until the top is lightly browned.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Vegetarian
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      155mg
      3%

    Ingredients

    pecans (chopped)
    1/3 cup

    ground nutmeg
    1/8 tsp

    ground cloves
    1/4 tsp

    ground cinnamon
    3/4 tsp

    brown sugar
    1 tbsp

    buttery spread (melted, divided)
    3 tbsp

    carrot(s) (peeled and sliced)
    2

    sweet potatoes (peeled and cut into 1-inch cubes)
    1

    nonstick cooking spray
    1