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Tag: low carb

  • Zippy Cucumber Crunch

    Zippy Cucumber Crunch

    How to Make Zippy Cucumber Crunch

    A light summer salad that makes a great side or snack. The crunchy cucumber is extra refreshing this time of year! Pack this salad along with some sandwiches for your next day trip to the pool or beach.


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the cucumbers, salt, and ice water. Cover and chill for 1 hour, then drain and return the cucumbers to the bowl.
    2. Add the remaining ingredients and mix until well combined. Cover and chill for at least 2 hours before serving.
    Low Sodium
    Low Carb
    Vegetarian
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      104mg

      5%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    Ingredients

    large cucumbers (peeled and sliced)
    2

    salt
    1 tsp

    ice water
    3 cup

    green onion (scallion) (thinly sliced)
    4

    small green bell pepper ( chopped)
    1/2

    sour cream (reduced-fat)
    1/4 cup

    white vinegar
    1 tbsp

    sugar
    1 tbsp

    black pepper
    1/8 tsp

  • Watermelon, Arugula and Feta Salad

    Watermelon, Arugula and Feta Salad

    How to Make Watermelon, Arugula and Feta Salad

    This sweet-and-savory salad is a great way to showcase fresh watermelon. Pair with Jalapeño Chicken and Corn Chowder for a light meal that features seasonal summer porduce. Save yourself time prepping this recipe by buying watermelon that is already cut and cubed!


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, toss together the watermelon, feta, arugula, and onion.

    2. In a medium bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.

    3. Drizzle the dressing over the salad and toss gently to coat.

    Low Sodium
    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Gluten-Free
    Foodie
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      230mg
      5%

    Ingredients

    seedless watermelon (cubed and chilled)
    3 cup

    reduced-fat crumbled feta cheese
    1/3 cup

    arugula
    7 oz

    small red onion (thinly sliced)
    1/4

    balsamic vinegar
    2 tbsp

    olive oil
    1 tbsp

    salt (optional)
    1/4 tsp

    black pepper
    1/4 tsp

  • Vietnamese Cabbage And Pork Salad

    Vietnamese Cabbage And Pork Salad

    How to Make Vietnamese Cabbage And Pork Salad

    Author Robyn Webb: “I love that salad bars are now adding fresh sliced cabbage to the bins. It’s so much easier to have pre-sliced cabbage on hand to create this refreshing summer salad. Use this dressing also as a marinade for other foods such as chicken or beef.”

    This recipe from The Smart Shopper Diabetes Cookbook, by Robyn Webb. To order directly from the American Diabetes Association, click here.


    20 min prep time


    25 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Cover a broiler rack with foil. Coat the foil with cooking spray. Rub the pork with the oil, salt, and pepper. Roast the pork for about 20 minutes. Turn the oven to broil and broil the pork for about 5 minutes, turning once until a meat thermometer registers 145 degrees when inserted into the thickest part of the pork. Remove the pork from the oven to a carving board and let rest.
    2. In a large bowl, combine the cabbage, red onion, and cucumber. Whisk together the lime juice, fish sauce, soy sauce, sesame oil, sugar, and cayenne pepper. Add to the cabbage mixture and toss well. Cut the pork into thin slices and add to the salad and toss again.
    3. Line a platter with romaine lettuce. Pile the pork salad on top of the lettuce.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Asian
    Sides
    Salads
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      12g

    • Potassium
      305mg
      6%

    Ingredients

    pork tenderloin
    1 lbs

    olive oil
    1 tsp

    Kosher Salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    green cabbage (sliced)
    2 cup

    red onion (thinly sliced)
    1/2 cup

    cucumber(s) (sliced)
    1/2 cup

    fresh lime juice
    3 tbsp

    fish sauce
    1 tbsp

    light soy sauce
    1 tbsp

    sesame oil
    1 tsp

    sugar
    1/2 tsp

    cayenne pepper
    1/8 tsp

    romaine lettuce leaves (torn)
    4 cup

  • Venetian Shrimp With Garlic (Schie Aglio Olio)

    Venetian Shrimp With Garlic (Schie Aglio Olio)

    How to Make Venetian Shrimp With Garlic (Schie Aglio Olio)

    This dish is one that is typically served in Venice in the cicchetti bars.


    15 min prep time


    3 min cook time


    8servings


    2 ounces shrimp

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a 4-quart pot filled with water to a boil. Boil the shrimp until they are pink outside and opaque inside, about 3 minutes. Remove from pot with slotted spoon. Toss with lemon juice, garlic, extra virgin olive oil, parsley, and salt.
    2. Serve with some cooked polenta or top a green salad with this mixture.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    Seafood
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      2 ounces shrimp


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      8g

    • Potassium
      110mg
      2%

    Ingredients

    small shrimp (peeled and deveined)
    1 lbs

    large lemon (juiced)
    1

    garlic
    2 clove

    Extra Virgin Olive Oil
    1 tbsp

    fresh parsley (chopped)
    1 cup

    fine sea salt
    1/4 tsp

  • Veggie Spring Rolls with Peanut Sauce

    Veggie Spring Rolls with Peanut Sauce

    How to Make Veggie Spring Rolls with Peanut Sauce

    This recipe makes a great appetizer, but add some lean protein such as chicken or pork to the rolls and you have a light meal. To save time, use bagged coleslaw mix with cabbage and carrots.


    30 min prep time


    12servings


    1 roll with about 1 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl combine cabbage, carrots, cucumbers, 1/4 cup of the cilantro and green onion.
    2. In a small bowl, whisk together peanut butter, soy sauce, vinegar, water, oil, pepper flakes, garlic, and remaining 2 tbsp cilantro.
    3. Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/4 cup of vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.
    4. Serve spring rolls with peanut sauce.
    Low Carb
    Veggie Rich
    Asian
    Gluten-Free
    Vegetarian
    Snacks
    Sides
    Quick & Easy
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 roll with about 1 tbsp sauce


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      110mg
      2%

    Ingredients

    cabbage (shredded)
    1 cup

    carrot(s) (shredded)
    1 cup

    cucumber(s) (peeled, seeded and diced)
    1 cup

    chopped fresh cilantro
    1/4 cup plus 2 tbsp

    green onion (chopped)
    1

    peanut butter (heated in microwave for 30 seconds)
    1/4 cup

    soy sauce (gluten-free)
    3 tbsp

    rice wine vinegar
    3 tbsp

    hot water
    2 tbsp

    canola oil
    1 tbsp

    crushed red pepper flakes (optional)
    1/4 tsp

    garlic (minced)
    1 clove

    spring roll skins
    12

  • Tzatziki and Vegetables

    Tzatziki and Vegetables

    How to Make Tzatziki and Vegetables

    Traditional Mediterranean tzatziki sauce is perfect for dipping low-carb non-starchy vegetables. It can also be used as a topping on salads, sandwiches or wraps.


    8 min prep time


    16servings


    2 Tbsps.

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    Step-By-Step Instructions:

    1. 12-24 hours before serving, line a strainer with a paper coffee filter or cheesecake cloth. Place over a bowl. Spoon yogurt into coffee filter, cover, and refrigerate for 12-14 hours.
    2. Yogurt will now be thick. Discard the collected liquid beneath or use it in soups or breads. Remove yogurt from the filter and place in a small bowl.
    3. Mix cucumber, garlic, dill weed, salt, lemon juice, and olive oil into yogurt. Refrigerate for one hour before serving.
    4. Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.
    Low Carb
    Low Sodium
    Mediterranean
    Appetizers
    Holidays & Entertaining
    Salad Dressings & Condiments
    Gluten-Free
    Snacks
    Sides
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    Nutrition facts

    16 Servings



    • Serving Size

      2 Tbsps.


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      57mg

      2%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%

    • Protein
      1.5g

    Ingredients

    plain non-fat yogurt
    2 cup

    cucumber(s) (peeled, seeded, and chopped)
    1/2

    garlic (large, minced)
    2 clove

    dried dill (can use 1 Tsp. of chopped fresh dill instead)
    1/2 tsp

    salt
    1/4 tsp

    lemon juice
    2 tsp

    olive oil
    1 tsp

    fresh vegetables ((choose a variety: fresh green beans (slightly steamed), green, red, or yellow peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower. ))
    6 cup

  • Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    How to Make Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    Classic in flavor and simplicity, these chicken sticks are wonderful served over orzo pasta, risotto, or a salad. Chef Steve Petusevsky loves them over an arugula salad sprinkled with Parmesan cheese. Fennel seeds give the chicken a very aromatic quality and sweet flavor.


    25 min prep time


    12 min cook time


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine oil, lemon juice, garlic, fennel seeds, red chili flakes, oregano, and vinegar in a medium bowl and put into a large tightly sealed plastic bag. Marinate at least 15 minutes room temperature or overnight in the refrigerator for best results.
    2. Thread the chicken cubes on skewers, either alone or with chunks of your favorite vegetables such as red onion, bell pepper, or zucchini.
    3. Preheat grill to medium-high heat and place on grill grate. Cook as per directions for direct heat method (page 3) for 10–12 minutes, turning occasionally, until cooked through and crusted on the outside.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    Grilling
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      24g

    • Potassium
      220mg
      5%

    Ingredients

    Extra Virgin Olive Oil
    2 tbsp

    Juice of 1 lemon
    1

    garlic (minced)
    2 clove

    fennel seeds (crushed)
    2 tsp

    crushed red pepper flakes (crushed)
    1/2 tsp

    fresh oregano (minced)
    1 tbsp

    balsamic vinegar
    1 tbsp

    chicken breasts (boneless, skinless, cut into 1-inch cubes)
    1 lbs

  • Tuscan Seafood Stew (Cacciucco Livornese)

    Tuscan Seafood Stew (Cacciucco Livornese)

    How to Make Tuscan Seafood Stew (Cacciucco Livornese)

    This recipe is said to be the ancestor of San Francisco’s famous Cioppino stew. This version comes from the western Tuscan town of Livorno, located on the sparkling Ligurian Sea. When making fish soup, local fishermen would traditionally use the fish left behind after more valuable fish have sold. Use your favorite seafood combination to come up with the version of this dish you like best.


    15 min prep time


    1 hr cook time


    8servings


    Approximately 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in a 6-quart saucepan over medium heat. Add parsley, sage, chile flakes, and minced garlic, and cook until fragrant, about 1 minute. Add calamari and octopus and cook, stirring occasionally, until seafood is opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine and cook, stirring often, until the liquid has evaporated, about 20 minutes.
    2. Add tomatoes along with their juice, season with pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes.
    3. Add monkfish and cook, covered, until fish is just firm, about 5 minutes. Add mullet and shrimp to the pot, and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the mullet is just cooked through and the mussels have just opened, about 10 minutes.
    4. Ladle stew into bowls and serve.
    Low Carb
    Italian
    Lunch
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      Approximately 1 cup


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      240mg

      80%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      47g

    • Potassium
      1110mg
      24%

    Ingredients

    olive oil
    1/4 cup

    fresh parsley (minced)
    1 tbsp

    fresh sage (minced)
    1 tbsp

    crushed red pepper flakes
    1/2 tsp

    garlic (minced)
    5 clove

    fresh calamari
    12 oz

    baby octopus, cleaned, and cut into 1-inch pieces, if desired
    12 oz

    tomato paste (unsalted)
    1 tbsp

    dry white wine
    1 cup

    tomato(es) (chopped fresh tomatoes, juice reserved)
    2 cup

    black pepper
    1/4 tsp

    water (or low-sodium seafood stock)
    1 cup

    monkfish fillet, cut into 2-inch pieces
    1

    mullet or other white fish fillet (cut into 2-inch pieces)
    1 med

    shrimp (large, shell-on )
    12 oz

    mussels (with shells) (scrubbed and debearded)
    12 oz

  • Turkey Kebabs with Avocado & Tomato

    Turkey Kebabs with Avocado & Tomato

    How to Make Turkey Kebabs with Avocado & Tomato

    Author Barbara Seelig-Brown serves these colorful turkey kebabs with a homemade mango dipping sauce that’s a perfect partner.


    10 min plus 20 min marinating time prep time


    15 min cook time


    9servings


    2 kabobs

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix together the lime juice, salt, pepper, olive oil, and garlic. Place this mixture and the turkey in a plastic bag and marinate in the fridge for at least 20 minutes.
    2. Cut tomatoes in half vertically. Cut the avocado into 18 chunks.
    3. Grill or broil the turkey. Set aside to cool.
    4. Thread the kebabs as follows: 1 piece of turkey, 1 piece of tomato, 1 piece of turkey, and 1 piece of avocado
    5. Squeeze lime over kebabs and serve with a drizzle of Mango Dipping Sauce, page 29 (optional).
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Grilling
    Dinner
    Main Dish
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    Nutrition facts

    9 Servings



    • Serving Size

      2 kabobs


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      9g

    • Potassium
      210mg
      4%

    Ingredients

    Juice of 1 lime, plus additional juice for finishing
    1

    sea salt (fine)
    1/2 tsp

    black pepper (freshly ground)
    1/4 tsp

    Extra Virgin Olive Oil
    1 tsp

    garlic (minced)
    2 clove

    turkey tenderloin or turkey medallions (cut into 36, 1-inch cubes)
    3/4 lbs

    cherry tomatoes
    9

    avocado (ripe)
    1

  • Turkey Bacon Wrapped Jalapeño Poppers

    Turkey Bacon Wrapped Jalapeño Poppers

    How to Make Turkey Bacon Wrapped Jalapeño Poppers

    These spicy, creamy, bacon-wrapped treats are a sure crowd pleaser.


    25 min prep time


    30 min cook time


    20servings


    1 popper

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. Add the peppers to a large sauté pan filled with one inch of water and cook over high heat. Bring to boiling, turn off the heat, and cover. Let the peppers steam for 10 minutes.
    3. Remove the peppers from the pan and let them cool to the touch. Cut each pepper in half, lengthwise, and remove the ribs and seeds (if you like it spicy, leave these in or only remove some of them). NOTE: Wear gloves or use a sandwich baggie to protect your hands while handling the peppers. Wash your hands immediately after.
    4. Lay the peppers cut side up on a sheet pan.
    5. In a small bowl, mix together the cream cheese and diced sausage. Fill each pepper half with 1 Tbsp. of the cream cheese mixture.
    6. Cut each piece of turkey bacon in half, lengthwise. Wrap each pepper with a strip of turkey bacon and place seam side down on the baking sheet or secure the bacon with a toothpick.
    7. Bake the poppers for 20 minutes. Let them cool to room temperature before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Mexican/Southwestern
    Foodie
    Snacks
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    20 Servings



    • Serving Size

      1 popper


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      130mg
      3%

    Ingredients

    nonstick cooking spray
    1

    medium-large jalapeño peppers
    10

    light cream cheese
    3/4 cup

    precooked andouille-style chicken sausage (diced)
    1 link (3 oz)

    turkey bacon
    10 slice