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Tag: low carb

  • Spiced Shrimp With Grilled Lemon

    Spiced Shrimp With Grilled Lemon

    How to Make Spiced Shrimp With Grilled Lemon

    This recipe featured in:

     


    5 min prep time


    6 min cook time


    5servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high. If you think your shrimp will fall through the grilling rack, prepare a fish basket to grill the shrimp. Coat the inside of the basket with cooking spray.
    2. Drizzle the shrimp with the olive oil. Combine the cumin, chili powder, coriander, salt, and black pepper and rub onto the shrimp.
    3. Add the shrimp directly to the grill rack or place in a single layer in the fish basket. Grill the shrimp for about 2 to 3 minutes per side or until cooked through. Meanwhile, add the lemon halves, cut side down, to the grill, and grill for 3 to 4 minutes, just until the lemon is slightly charred.
    4. Add the grilled shrimp to a platter. Garnish with the grilled lemon halves and minced parsley.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Grilling
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      150mg

      50%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      280mg
      6%

    Ingredients

    fresh parsley
    2 tbsp

    lemon (halved)
    3

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    ground coriander
    1/4 tsp

    chili powder
    2 tsp

    ground cumin
    2 tsp

    olive oil
    1 1/2 tbsp

    shrimp (peeled and deveined, tails on)
    1 lbs

  • Southwestern Coleslaw

    Southwestern Coleslaw

    How to Make Southwestern Coleslaw

    This recipe featured in:

     


    25 min prep time


    10servings


    1 cup

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    Step-By-Step Instructions:

    1. In a large salad bowl, combine the cabbage, carrots, red pepper, scallions, and jalapeño pepper and toss well.
    2. In a small bowl, whisk together the vinegar, lime juice, honey, and chipotle seasoning. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing on the cabbage mixture and mix well. Garnish the coleslaw with the toasted pecans.
    Veggie Rich
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
    No Cook
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      265mg
      6%

    Ingredients

    pecans
    1/2 cup

    olive oil
    1/3 cup

    salt-free chipotle seasoning
    2 tsp

    honey
    1 tbsp

    fresh lime juice
    1 tbsp

    Apple Cider Vinegar
    1/4 cup

    jalapeño pepper (minced)
    1

    green onion (scallion) (minced)
    3

    red bell pepper (seeded, cored, and diced)
    1

    carrot(s) (peeled and grated)
    3

    head green cabbage (outer leaves removed, shredded)
    1

  • Smoky Mushrooms

    Smoky Mushrooms

    How to Make Smoky Mushrooms

    This recipe featured in:

     


    15 min prep time


    45 min cook time


    5servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 F. Line two baking sheets with parchment paper; set aside.
    2. Trim the stems of the white or cremini mushrooms. If you’re using shiitake mushrooms, remove and discard the entire stem. Slice the mushrooms into 3/8-inch-thick pieces. Add the mushrooms to a bowl. Add the remaining ingredients and toss well. The mixture will look dry.
    3. Spread the mushrooms in a single layer on each sheet. Roast for 10 minutes. Flip the mushroom slices and roast for 10 minutes more.
    4. Increase the heat to 375 F and roast for 15 minutes. Flip the mushroom slices again and continue to roast for 10 minutes more. Serve as a side dish, or add to sandwiches, omelets, and soups.
    Veggie Rich
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Sides
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    Nutrition facts

    5 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      420mg
      9%

    Ingredients

    salt
    1/2 tsp

    toasted sesame oil
    1 tbsp

    liquid smoke
    1 1/2 tbsp

    olive oil
    2 1/2 tbsp

    white (button) mushrooms
    1 1/2 lbs

    Parchment Paper
    1

  • Simply Spiced Shrimp

    Simply Spiced Shrimp

    How to Make Simply Spiced Shrimp

    This recipe featured in:

     


    5 min prep time


    3 min cook time


    4servings


    about 3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, mix together the shrimp, garlic, paprika, and chili powder, tossing to coat. Add 1 tsp. of the olive oil and the lemon juice. Let stand 3 minutes.
    2. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Add the shrimp and sauté on both sides for a total of 3 minutes, or until the shrimp is just opaque and cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      about 3 oz.


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      465mg

      20%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      25g

    • Potassium
      240mg
      5%

    Ingredients

    lemon juice
    2 tsp

    olive oil (divided)
    1 tbsp

    chili powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    garlic (finely minced)
    1 clove

    shrimp (peeled and deveined)
    1 lbs

  • Seasonal Heirloom Tomato Salad

    Seasonal Heirloom Tomato Salad

    How to Make Seasonal Heirloom Tomato Salad


    10 min prep time


    4servings


    10 tomato slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange the tomatoes on a platter in an overlapping style. Scatter the onion on top of the tomatoes.

    2. In a small bowl or liquid measuring cup, whisk the vinegar and oil. Drizzle the vinaigrette over the tomatoes. Sprinkle with the salt, pepper, and basil, and serve.

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

    4 Servings



    • Serving Size

      10 tomato slices


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      2g

    • Potassium
      470mg
      10%

    Ingredients

    fresh basil (thinly sliced)
    1/4 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    1 1/2 tsp

    balsamic vinegar
    2 tbsp

    red onion (thinly sliced)
    1/2 whole

    tomato(es) (thinly sliced (about 10-12 slices each))
    4 med

  • Sea Bass Provencale

    Sea Bass Provencale

    How to Make Sea Bass Provencale

    This recipe featured in:

     


    15 min prep time


    25 min cook time


    8servings


    4 oz fish, 2 Tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the fillets with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the fillets and sear each side for about 4 minutes, or until cooked through. Remove the fish from the skillet and place on a plate. Cover loosely to keep warm.
    2. Add the onion and red pepper to the skillet and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute. Add the undrained tomatoes, tomato paste, and red pepper flakes and bring to boiling. Lower the heat to simmer and cook for 5 to 8 minutes, until the sauce is thickened. Add the olives and capers and cook for 1 minute.
    3. Serve the sea bass with the sauce, finishing with a sprinkle of basil. 
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    French
    Seafood
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz fish, 2 Tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      22g

    • Potassium
      480mg
      10%

    Ingredients

    fresh basil (sliced)
    1/2 cup

    capers
    2 tsp

    black olives
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    tomato paste
    1 tbsp

    diced tomatoes
    15 oz

    garlic (thinly sliced)
    2 clove

    red bell pepper (thinly sliced)
    1

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sea bass
    2 lbs

  • Sauteed Fish Cakes

    Sauteed Fish Cakes

    How to Make Sauteed Fish Cakes

    This recipe featured in:

     


    45 min prep time


    10 min cook time


    6servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Add enough water to fill a large skillet 2/3 full. Over medium heat, bring the water to simmering. Add the fish and simmer for 5 to 7 minutes, or until the fish is cooked through. Remove the fish chunks with a slotted spoon. Add the fish to a mixing bowl and let cool for 5 minutes.
    2. Drain any excess liquid from the bowl. Add the yogurt, mustard, lemon juice, salt, lemon zest, and egg and mix well. Add ½ cup of the bread crumbs plus the scallions and hot sauce and mix well. Shape the fish mixture into 6 cakes. Coat each side of the cakes lightly with the remaining bread crumbs. Add the cakes to a plate and refrigerate, covered, for 30 minutes.
    3. Remove the cakes from the refrigerator and let stand 5 minutes. In a large skillet, heat the oil over medium heat. Add the cakes to the skillet and sauté for about 5 minutes on each side, until golden brown.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    Seafood
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      16g

    • Potassium
      205mg
      4%

    Ingredients

    vegetable oil
    1 tbsp

    hot sauce
    1/2 tsp

    green onion (scallion) (minced)
    2

    panko bread crumbs
    3/4 cup

    eggs (beaten)
    1

    lemon
    1

    salt
    1/2 tsp

    lemon juice
    1 tbsp

    Dijon Mustard
    1 tbsp

    plain yogurt
    1/4 cup

    white fish (patted dry, and cut into chunks)
    1 lbs

  • Sauteed Baby Spinach With Currants and Pine Nuts

    Sauteed Baby Spinach With Currants and Pine Nuts

    How to Make Sauteed Baby Spinach With Currants and Pine Nuts

    This recipe featured in:

     


    8 min prep time


    8 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in an extra-large skillet over medium heat. Add the garlic and sauté until it begins to lightly brown, about 2 minutes. Transfer the garlic to a small dish and set aside.
    2. Add the spinach to the skillet, one large handful at a time. Cook and toss with tongs until all of the spinach is just wilted, about 4 minutes. Add the lemon juice and currants, and toss to combine, about 30 seconds. Remove from the heat and sprinkle with the salt and, if using, pepper.
    3. Using tongs, transfer the spinach to a serving bowl or platter. Top with the reserved garlic slices and the pine nuts, and serve with the lemon wedges.
    Veggie Rich
    Low Carb
    Vegan
    Vegetarian
    Foodie
    Holidays & Entertaining
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      595mg
      13%

    Ingredients

    pine nuts (pan-toasted)
    1 tbsp

    black pepper (optional)
    1/4 tsp

    salt
    1/4 tsp

    raisins or currants
    1 tbsp

    lemon (1/2 juiced, 1/2 cut into 4 wedges)
    1

    spinach
    1 lbs

    garlic (thinly sliced)
    1 clove

    olive oil
    1 tsp

  • Roasted Brussels Sprouts With Honey Mustard

    Roasted Brussels Sprouts With Honey Mustard

    How to Make Roasted Brussels Sprouts With Honey Mustard


    15 min prep time


    45 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425°F. Line a flat baking sheet with parchment paper.
    2. Toss the trimmed sprouts with the olive oil, salt, and pepper in a large bowl. Put the sprouts on the parchment-lined baking sheet in one single layer.
    3. Roast the brussels sprouts for about 45 minutes or until crispy, shaking the sheet about every 15 minutes.
    4. Mix together the mustard and honey in a small bowl. When the sprouts are done, add them to a serving bowl. Add in the honey mustard mixture, and toss well. Serve immediately.
    Veggie Rich
    Low Sodium
    Low Carb
    French
    Vegetarian
    Sides
    Dinner
    Foodie
    Holidays & Entertaining
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    Nutrition facts

    9 Servings



    • Serving Size

      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
      100mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      3g

    Ingredients

    honey
    1 tbsp

    coarse Dijon mustard
    2 tbsp

    salt and pepper to taste (not included in nutrition analysis)
    1

    olive oil
    2 tbsp

    brussels sprouts (bottoms trimmed)
    2 lbs

  • Pumpkin-Vanilla Pudding

    Pumpkin-Vanilla Pudding

    How to Make Pumpkin-Vanilla Pudding


    1 hr, 10 min prep time


    7 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a 3-quart saucepan, whisk together the sweetener and the corn starch.
    2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
    3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
    4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Low Sodium
    Kid Friendly
    Comfort Food
    Dessert
    Foodie
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    low-calorie sugar substitute
    1/4 cup

    Cornstarch
    2 tbsp

    1% milk
    1 3/4 cup

    eggs
    2

    canned pumpkin
    8 oz

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    ground ginger
    1/4 tsp

    ground nutmeg
    1/8 tsp

    vanilla bean
    1

    pecans
    1/4 cup

    whipped topping
    1