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Tag: low sodium

  • Swordfish Salad With Salsa Dressing

    Swordfish Salad With Salsa Dressing

    How to Make Swordfish Salad With Salsa Dressing

    On her first date with him, Robyn Webb’s husband ordered swordfish. All these years later, he still requests this salad once a month. If swordfish is not a favorite of yours, use salmon, halibut, haddock, or sea bass, all of which work wonderfully well in this dish.


    10 min prep time


    12 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a nonreactive pan, place the swordfish with the orange juice, olive oil, lemon juice, and cayenne pepper and marinate for 15 minutes.
    2. Coat an outdoor grill with cooking spray and set the rack 6 inches from the heat source. Set the heat to medium-high. Alternatively, coat an indoor grill pan with cooking spray and place it on medium-high heat.
    3. Grill the swordfish on each side for about 12-15 minutes, until opaque in the center. Remove the swordfish from the grill and allow to cool. Cut into 1-inch pieces.
    4. Combine all ingredients for the salsa. Toss the swordfish with the salsa.
    5. Combine the olive oil, red wine vinegar, and sugar. Whisk together well. Toss the greens with the dressing. Pile the swordfish salad on top of the lettuce. Top with almonds.
    Low Sodium
    Seafood
    Salads
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        15g

    • Protein
      25g

    • Potassium
      700mg
      15%

    Ingredients

    swordfish steaks
    1 lbs

    fresh orange juice
    1/2 cup

    olive oil
    2 tbsp

    fresh lemon juice
    1 tbsp

    cayenne pepper
    1/4 tsp

    medium orange (peeled, sectioned, and chopped into 1-inch pieces)
    1

    diced fresh or canned (in its own juice) pineapple chunks
    1 cup

    mango (peeled, diced)
    1/2 cup

    jalapeño pepper (seeded and minced)
    1

    orange juice
    3 tbsp

    red pepper (diced)
    1 tbsp

    cilantro (minced)
    1 tbsp

    olive oil
    1 1/2 tbsp

    red wine vinegar
    2 tbsp

    sugar
    1 tsp

    salad greens
    4 cup

    toasted slivered almonds
    2 tbsp

  • Sweet Potato Soufflé

    Sweet Potato Soufflé

    How to Make Sweet Potato Soufflé

    Looking for a new sweet potato dish to serve your guests this holiday season? This Sweet Potato Soufflé is just the ticket!


    20 min prep time


    75 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees Fahrenheit. Coat a deep 8-inch round or square casserole dish with cooking spray. Set aside.

    2. Coat a baking sheet with cooking spray. Arrange the washed and dried, whole sweet potatoes (with the skins on) on the sheet and coat generously with cooking spray. Bake for 50-60 minutes or until tender (check if they are tender by spearing the largest one with a paring knife or fork).

    3. Remove sweet potatoes from the oven and peel the skin. In a large bowl, whisk (or blend with a mixer) the roasted sweet potatoes with 1/4 cup Splenda Brown Sugar Blend, orange juice and salt (optional). Set aside to cool.

    4. Using a food processor or chopper, grind the walnuts, flax seed and 2 Tbsps. Splenda Brown Sugar Blend together until it is the consistency of wet sand. Add the Smart Balance Buttery Spread to the mixture in the food processor and pulse to incorporate (do not overmix this or it will turn into a paste). Set aside.

    5. Combine egg whites and cream of tartar in a large glass or metal bowl, and beat with an electric mixer on medium speed or with stand mixer using the whisk attachment until egg whites form soft peaks with tips that curl over when the beaters are lifted.

    6. Working in batches, incorporate one third of the egg whites into the sweet potato mixture using a large flat rubber spatula and gently folding them in until combined. Repeat that process two more times until all of the egg whites are incorporated into the sweet potatoes.

    7. Pour sweet potato soufflé mixture into the prepared casserole dish and top with the walnut mixture.

    8. Place the soufflé into the oven and bake at 400 degrees Fahrenheit for 20 minutes, then turn the oven down to 350 degrees Fahrenheit and continue to bake for 15 more minutes. Serve hot. (Note: the soufflé may deflate a little bit after baking so it’s best served immediately but is still okay to hold in a warming oven for service).

    Low Sodium
    French
    Sides
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      472mg
      10%

    Ingredients

    nonstick cooking spray
    1

    whole sweet potatoes (washed and dried)
    3 lbs

    low-calorie brown sugar substitute
    1/4 cup plus 2 tbsp, divided use

    orange juice (low sugar or freshly squeezed)
    1/4 cup

    salt
    1/2 tsp

    ground flax seed
    1/4 cup

    shelled walnut pieces
    1/2 cup

    trans-fat-free margarine
    2 tbsp

    egg whites
    6

    cream of tartar
    1/4 tsp

  • Sweet Potato Salad

    Sweet Potato Salad

    How to Make Sweet Potato Salad

    Who says you can only use white potatoes for a potato salad? This dish will be a welcomed surprise at your next summer picnic.


    25 min prep time


    7 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Peel sweet potatoes and cube. Place sweet potatoes in a large pot. Cover with water and bring to a boil. Boil until tender about 5-7 minutes. Drain potatoes and rinse with cold water; let cool.
    2. While potatoes are cooking, cook bacon until crisp, then chop or crumble into small pieces.
    3. In a small bowl, whisk together, olive oil, apple cider vinegar, pepper and garlic powder.
    4. Place sweet potatoes in serving bowl and add celery, green onions and turkey bacon. Pour dressing over salad and toss until potatoes are coated. Serve cold.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Gluten-Free
    Sides
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      240mg
      5%

    Ingredients

    large sweet potatoes (about 13-ounces each)
    3

    turkey bacon
    4 slice

    olive oil
    2 tbsp

    Apple Cider Vinegar
    1 tbsp

    black pepper
    1/8 tsp

    garlic powder
    1/2 tsp

    celery (diced)
    3 stalks

    green onions (sliced)
    2

  • 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

  • Superfood Smoothie

    Superfood Smoothie

    How to Make Superfood Smoothie

    Blueberries, spinach, and almond milk make this a Superfood Smoothie and a great way to start your day! Superfoods provide key nutrients that are lacking in the typical western diet.


    5 min prep time


    2servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a blender and puree until smooth and thick.
    Fiber Focused
    Low Sodium
    Kid Friendly
    Quick & Easy
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
    Snacks
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    Nutrition facts

    2 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.1g

        <1%

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        14g

    • Protein
      2g

    • Potassium
      510mg
      11%

    Ingredients

    unsweetened almond milk
    1 cup

    frozen blueberries
    1 cup

    baby spinach
    2 cup

    banana
    1

  • Super Foods Salad

    Super Foods Salad

    How to Make Super Foods Salad

    The salad tastes not only super nourishing, but is also bursting with flavor. Boost the flavor even more by adding 4 Tsp. dried cranberries, 1/4 cup pomegranate seeds or a diced orange. Or choose baby arugula for the greens.


    30 min cook time


    4servings


    1-3/4 cups salad, 1 Tbsp. dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. Rinse and cook the quinoa in 1 cup water for about 10 minutes or until the water is just absorbed. Fluff it and remove it from the heat.
    2. Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water.
    3. In a small food processor or blender, puree the oil, lemon and orange juices, 1/4 avocado, cilantro, salt and garlic.
    4. In a large salad bowl, combine the lettuce, bell pepper, quinoa, edamame, remaining avocado and sunflower seeds. Pour the dressing over everything and toss gently. Serve immediately.
    5. Do Ahead Or Delegate: Cook the quinoa and the edamame, juice the orange, chop the cilantro, peel the garlic, prepare the dressing and dice the bell pepper.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Lunch
    Salads
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1-3/4 cups salad, 1 Tbsp. dressing


    • Amount per serving



      Calories





      265

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      605mg
      13%

    Ingredients

    quinoa
    1/2 cup

    fresh shelled edamame ((1 cup))
    6 oz

    Extra Virgin Olive Oil
    1/4 cup

    lemon (juice only (about 2 Tbsp.))
    1/2

    orange juice (preferably fresh)
    2 tbsp

    avocado (use 1/4 in the dressing and dice the remaining 3/4 for salad)
    1

    fresh cilantro or parsley (coarsely chopped)
    1/8 cup

    salt
    1/4 tsp

    garlic (peeled and halved)
    1 clove

    lettuce (head (6 ounce), chopped or torn, if necessary)
    1

    orange bell pepper (cored and diced)
    1/2

    unsalted sunflower seeds, or use pecans or pistachios
    2 tbsp

  • Sunflower-Broccoli Layer Salad

    Sunflower-Broccoli Layer Salad

    How to Make Sunflower-Broccoli Layer Salad

    You’ll want to try this delicious nutrient packed salad perfect for a summer picnic. Each serving is rich in vitamin C.


    18 min prep time


    0 min cook time


    6servings


    1-1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large glass trifle or serving bowl, layer the broccoli, onion, raisins (or dried tart cherries), and cheese.
    2. In a small bowl, whisk together the yogurt, vinegar, honey, and mayonnaise. Pour the dressing evenly over the salad.
    3. Cover and refrigerate until ready to serve. Sprinkle with the sunflower seeds just before serving.
    Low Sodium
    Veggie Rich
    Sides
    Vegetarian
    Salads
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    Nutrition facts

    6 Servings



    • Serving Size

      1-1/2 cups


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      10mg

      3%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        12g

    • Protein
      6g

    • Potassium
      415mg
      9%

    Ingredients

    bite-size broccoli florets (8 cups)
    1 lbs

    red onion (thinly sliced)
    1/2 med

    raisins (or use dried tart cherries)
    1/3 cup

    cheddar cheese (freshly shredded, extra sharp)
    1/3 cup

    plain yogurt (fat-free)
    1/2 cup

    Apple Cider Vinegar
    2 tbsp

    honey
    1 1/2 tbsp

    mayonnaise (organic or non-GMO )
    1 tbsp

    salted roasted sunflower seeds
    2 tbsp

  • Stuffed Mushrooms

    Stuffed Mushrooms

    How to Make Stuffed Mushrooms

    This low-carb appetizer is sure to be a crowd pleaser. Stuffed mushroom recipes are typically loaded with calories, but the turkey sausage and reduced-fat cheese in this recipe help save calories while still providing bold flavor.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    15 min prep time


    6servings


    1 mushroom

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 325 degrees F. Coat a square baking dish with cooking spray.
    2. Remove the stems from the mushrooms and chop them finely. Set aside the stems.
    3. Place the mushroom caps in a bowl and toss them with 1 Tsp. olive oil and balsamic vinegar. Set aside the caps.
    4. Heat the remaining Tsp. olive oil in a medium skillet over medium heat. Add the onion, green pepper, and mushroom stems and sauté for 3 minutes. Add the sausage and cook for another 8 to 10 minutes, stirring frequently, until the sausage is completely browned.
    5. Add the bread crumbs, stirring to combine evenly with all the other ingredients. Stir in the mozzarella cheese and melt.
    6. Remove the pan from the heat and stir in the Parmesan cheese.
    7. Fill each mushroom generously with the sausage mixture (about 1 heaping Tbsp. per mushroom cap). Arrange the mushrooms in the baking dish and bake 40 minutes or until the stuffing is crispy on the top.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Quick & Easy
    Snacks
    Gluten-Free
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      1 mushroom


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    extra-large white mushrooms
    6 (about 8 oz)

    olive oil (divided)
    2 tsp

    balsamic vinegar
    2 tsp

    small onion (diced)
    1/4

    small green pepper (diced)
    1/4

    lean turkey breakfast sausage
    2 oz

    gluten-free bread crumbs
    2 tbsp

    reduced-fat, shredded mozzarella cheese (reduced-fat, shredded)
    1 tbsp

    grated Parmesan cheese
    1 tbsp