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Tag: low carb

  • Tuna Salad with Chickpeas

    Tuna Salad with Chickpeas

    How to Make Tuna Salad with Chickpeas

    This Tuna Salad with Chickpeas is full of flavor and crunch. It is made lighter by mixing fat-free plain yogurt and light mayonnaise – you’ll be surprised that you can’t taste the difference.


    10 min prep time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together yogurt, mayonnaise and lemon juice.

    2. In a medium bowl, combine remaining ingredients. Pour mayonnaise mixture over tuna and mix well.

    3. Serve tuna salad on your choice of lettuce, whole-wheat bread or crackers.

    Low Carb
    Seafood
    Easy Pantry Recipes
    Salads
    Sandwiches
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%

    • Cholesterol
      20mg

      7%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%

    • Protein
      12g

    Ingredients

    fat-free plain yogurt
    3 tbsp

    light mayonnaise
    1/4 cup

    lemon (juiced)
    1/2 whole

    red bell pepper (diced)
    1/2 large

    celery (diced)
    2 stalks

    onion(s) (finely diced)
    1/4 cup

    chickpeas (garbanzo beans) (rinsed and drained)
    1 cup

    tuna flavorseal pouches (6.4 ounce each, in water)
    2 whole

    black pepper
    1/4 tsp

  • Tilapia Stew with Green Peppers

    Tilapia Stew with Green Peppers

    How to Make Tilapia Stew with Green Peppers


    40 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a large saucepan over medium heat until hot. Coat the pan with nonstick cooking spray, add the bell pepper, and cook 5 minutes or until beginning to lightly brown, stirring frequently.
    2. Add the tomatoes and water, increase to high heat, and bring to a boil. Reduce the heat, cover tightly, and simmer until the tomatoes are tender. Using the back of a spoon, break up the larger pieces of tomato.
    3. Add the fish and seasonings and stir very gently. Increase the heat to high and bring just to a boil. Reduce the heat, cover tightly, and simmer 3 minutes or until the fish is opaque in the center. Remove from the heat and let stand, covered, 10 minutes to develop flavors.
    Low Carb
    Seafood
    Comfort Food
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      24g

    • Potassium
      620mg
      13%

    Ingredients

    medium green bell pepper (chopped)
    1

    can stewed tomatoes with Italian seasonings
    1

    water
    1 cup

    tilapia (rinsed and cut into 1-inch pieces)
    1 lbs

    seafood seasoning
    1/2 tsp

  • Thai Lemongrass Beef Skewers

    Thai Lemongrass Beef Skewers

    How to Make Thai Lemongrass Beef Skewers

    For another fun appetizer using this recipe, remove the cooked beef from the skewers and serve in lettuce cups with a dash of Thai-style hot sauce.


    1 hr prep time


    10 min cook time


    12servings


    1 skewer

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak bamboo skewers in warm water for at least 30 minutes.
    2. In a medium bowl, whisk the Splenda, soy sauce, pepper, garlic, and lemon grass. Add the beef to the marinade and marinate in the refrigerator for at least 1 hour (up to four hours).
    3. Prepare an indoor or outdoor grill.
    4. Remove beef from marinade and divide meat evenly onto each of the 12 skewers. Discard marinade.
    5. Grill the skewers for about 5 minutes per side.
    6. Garnish the skewers with basil, cilantro and a lime wedge.
    Low Sodium
    Low Carb
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Asian
    Appetizers
    Holidays & Entertaining
    Lunch
    Foodie
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1 skewer


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      14g

    • Potassium
      220mg
      5%

    Ingredients

    garlic (minced)
    2 clove

    black pepper
    1 tsp

    lean beef tenderloin (cut into 1-inch chunks)
    2 lbs

    lower sodium soy sauce
    2 tbsp

    lemongrass (minced)
    2 stalks

    bamboo skewers
    12

    low-calorie sugar substitute
    2 tsp

    basil ((Thai basil if you can find it), chopped)
    1 cup

    cilantro (chopped)
    1 cup

    lime (cut into 6 wedges each)
    2

  • Teriyaki Creamy Chicken Salad in Lettuce Cups

    Teriyaki Creamy Chicken Salad in Lettuce Cups

    How to Make Teriyaki Creamy Chicken Salad in Lettuce Cups

    Teriyaki sauce is typically very high in sugar. This homemade version is much lower carb than store bought. If you can find low carb teriyaki sauce in the store, you can substitute that rather than make your own.


    6servings


    1 lettuce cup, ¾ cup chicken salad

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small sauce pan, whisk together soy sauce, water, honey and garlic. Bring to a boil then reduce to a simmer. Simmer for 7-8 minutes or until the sauce is reduced to 1/4 cup. Set aside to cool.
    2. Once cool, add the teriyaki sauce to a large bowl. Add in the mayonnaise and Greek yogurt and whisk well to combine.
    3. Add the chicken, celery, carrots and almonds and stir well to combine.
    4. Divide the chicken salad among 6 Bibb lettuce leaves (3/4 cup of chicken salad per lettuce cup).
    Low Carb
    Foodie
    Dinner
    Salads
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 lettuce cup, ¾ cup chicken salad


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      45mg

      15%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      19g

    • Potassium
      325mg
      7%

    Ingredients

    lower sodium soy sauce
    3 tbsp

    water
    1/4 cup

    honey
    1 tbsp

    low-calorie sugar substitute
    1 tbsp

    garlic (grated or minced)
    1 clove

    light mayonnaise
    1/4 cup

    Plain Nonfat Greek yogurt (non-fat)
    1/4 cup

    chicken breasts (boneless, skinless, cooked and shredded)
    1 lbs

    celery (diced)
    2 stalks

    carrot(s) (shredded)
    1

    slivered almonds (toasted)
    1/4 cup

    Bibb lettuce leaves (cleaned and dried)
    6

  • Tasty Cooked Greens

    Tasty Cooked Greens

    How to Make Tasty Cooked Greens

    Use mustard, turnip, kale, or collard greens for this recipe which ends up costing just 49 cents per serving!


    20 min prep time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove stems and any yellowed leaves from greens, then rinse greens well and drain.
    2. Heat oil in a large pot over medium heat. Add onion and sauté until onion is tender.
    3. Add greens, water, and bouillon to the pot. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes or until greens are tender, stirring occasionally.
    4. Add salt, sugar, and Tabasco sauce. Toss well and simmer an additional 5 minutes. May be served with cider vinegar to bring out the best in the greens.
    Veggie Rich
    Low Sodium
    Low Carb
    Budget Friendly
    Sides
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%

    • Protein
      1g

    Ingredients

    tender greens (fresh)
    2 lbs

    corn oil
    2 tsp

    onion(s) (chopped)
    1/2 cup

    water
    1 1/4 cup

    chicken bouillon (cube, reduced-sodium)
    1

    salt
    1/4 tsp

    sugar
    1 tsp

    Tabasco sauce
    1

  • Sweet Potato Baskets with Eggs

    Sweet Potato Baskets with Eggs

    How to Make Sweet Potato Baskets with Eggs

    These elegant and delicious baskets would be perfect for a Sunday brunch or holiday. This recipe provides lean protein from the egg beaters and a healthy carbohydrate source from the sweet potatoes.


    10 min prep time


    40 min cook time


    12servings


    1 basket

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray.
    2. Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid.
    3. Using your hands, place the grated sweet potatoes evenly into 12 muffin cups; spread the potatoes thinly on the bottom and on sides of muffin cups. Spray the muffin cups with cooking spray and bake on your lower oven rack for 25 minutes.
    4. While the sweet potatoes are baking; sauté the ham in a pan over medium heat for 3 minutes.
    5. In a medium bowl, mix together the egg beaters, ham, and pepper.
    6. Remove the sweet potato muffins from the oven. Pour the egg mixture into the muffin cups, dividing it evenly to fill each muffin cup about 2/3 full. Bake for 12-15 minutes, until the eggs are cooked through.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Snacks
    Foodie
    Gluten-Free
    Breakfast and Brunch
    Sides
    Holidays & Entertaining
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 basket


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    sweet potato (peeled)
    2 (about 16 oz total)

    deli style ham (diced small)
    5 slices (2.5 oz total)

    southwest style egg beaters
    1 1/4 cup

    black pepper
    1/4 tsp

  • Sweet Pepper, Onion and Tomato Salad

    Sweet Pepper, Onion and Tomato Salad

    How to Make Sweet Pepper, Onion and Tomato Salad

    Use red, green, yellow or orange bell peppers to make this delicious side dish even more colorful!


    6servings


    1/6 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients except pepper, onion, and tomato and mix well.
    2. Pour dressing over vegetables and stir. Cover and refrigerate for several hours or overnight, stirring occasionally.
    Low Sodium
    Low Carb
    Veggie Rich
    Lunch
    Salads
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 of recipe


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%

    • Protein
      1g

    Ingredients

    cider vinegar
    1/2 cup

    garlic (sliced)
    1 clove

    sugar
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/2 tsp

    ketchup
    1 tbsp

    Worcestershire sauce
    1 tsp

    fresh lime juice
    2 tsp

    Extra Virgin Olive Oil
    1 tbsp

    cilantro (chopped)
    3 tbsp

    large bell pepper (any color, cut into thin rings)
    1

    large onion (sliced into thin rings)
    1

    large tomatoes (peeled, cut into 8 wedges)
    2

  • Sweet Onion, White Bean and Artichoke Dip

    Sweet Onion, White Bean and Artichoke Dip

    How to Make Sweet Onion, White Bean and Artichoke Dip

    This dip is a great substitute for high calorie, high fat spinach artichoke dip. Bring it as an appetizer to holiday gatherings or enjoy it at home as a snack.


    15 min prep time


    20servings


    1/20 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a skillet over medium-high heat. Add the onion, sugar, and garlic and sauté for 5 minutes.
    2. Add the mixture to a blender or food processor. Add the remaining ingredients and puree until smooth, but thick.
    Low Sodium
    Low Carb
    Snacks
    Vegetarian
    Foodie
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    20 Servings



    • Serving Size

      1/20 of recipe


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      2g

    Ingredients

    olive oil
    2 tbsp

    small Vidalia or other sweet onion (chopped)
    1

    sugar
    1 1/2 tsp

    garlic (minced)
    4 clove

    cannellini beans (15-ounce, drained and rinsed)
    1 can

    fresh lemon juice
    2 tbsp

    dried oregano (dried)
    1 tsp

    basil (dried)
    1 tsp

    pinch cayenne
    1

    Sea salt, to taste
    1

    Freshly ground black pepper, to taste
    1

    artichoke hearts (15-ounce, drained)
    1 can

    sun-dried tomatoes (rehydrated diced)
    1/4 cup

  • Sweet Onion Frittata with Ham

    Sweet Onion Frittata with Ham

    How to Make Sweet Onion Frittata with Ham

    Try out this savory recipe that is perfect for your busy mornings.


    15 min prep time


    8 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a medium nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray, add ham, and cook until beginning to lightly brown, about 2-3 minutes, stirring frequently. Remove from skillet and set aside on separate plate. 

    2. Reduce the heat to medium, coat the skillet with nonstick cooking spray, add onions, and cook for 4 minutes or until beginning to turn golden, stirring frequently. 

    3. Reduce the heat to medium low, add ham to the onions, and cook 1 minute (this allows the flavors to blend and the skillet to cool slightly before the eggs are added).

    4. Pour egg substitute and egg whites evenly over everything, cover and cook 8 minutes or until puffy and set.

    5. Remove the skillet from the heat, sprinkle cheese evenly over all, cover and let stand 3 minutes to melt the cheese and develop flavors. 

    Low Carb
    Italian
    Breakfast and Brunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      16g

    • Potassium
      202mg
      4%

    Ingredients

    deli ham (low-sodium, extra lean, chopped)
    3 oz

    sweet onion (thinly sliced)
    1 cup

    egg substitute
    3/4 cup

    egg whites
    1/2 cup

    cheddar cheese (reduced-fat, sharp shredded)
    1/2 cup

  • Sweet and Smoky Baked Eggs

    Sweet and Smoky Baked Eggs

    How to Make Sweet and Smoky Baked Eggs


    5 min prep time


    25 min cook time


    4servings


    1 tomato half

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
    3. Place cut-side up in a greased glass baking dish.
    4. Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato “shell.” Sprinkle each egg with 1/2 tsp of the cheese.
    5. Bake until the eggs are set, roughly 25 minutes.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Caribbean
    Main Dish
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 tomato half


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      165mg

      55%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      255mg
      5%

    Ingredients

    large ripe beefsteak or heirloom tomatoes
    2

    ground black pepper
    1 tsp

    cumin
    1 tsp

    eggs (medium)
    4

    Parmesan cheese (grated reduced-fat)
    2 tsp