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Tag: low sodium

  • Spinach and Orange Salad

    Spinach and Orange Salad

    How to Make Spinach and Orange Salad

    This fresh salad will taste perfect any time of the year, but may be especially welcome in the fall or winter, when citrus is more plentiful and other produce is in short supply.


    15 min prep time


    2servings


    1 cup salad with 2 tablespoons dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium salad bowl, toss together the spinach, celery, mushrroms, onion, and orange sections.
    2. In a small bowl, whisk together the remaining ingredients except the pumpkin seeds. Drizzle over the salad. Toss to combine. Garnish with the pumpkin seeds.
    Low Sodium
    Veggie Rich
    Cooking for 1 or 2
    Dinner
    Lunch
    No Cook
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup salad with 2 tablespoons dressing


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      4g

    Ingredients

    baby spinach
    1 cup

    sliced celery
    2 tbsp

    small button mushrooms (sliced)
    2

    red onion (halved and separated into rings)
    1 slice

    orange (peeled and sectioned)
    1/2

    orange juice
    2 tbsp

    lemon juice
    1 tbsp

    olive oil
    1 tsp

    lower sodium soy sauce
    1 tsp

    honey
    1 tsp

    ground ginger
    1/8 tsp

    black pepper
    1/8 tsp

    pepitas
    1 tbsp

  • Spinach and Turkey Meatballs

    Spinach and Turkey Meatballs

    How to Make Spinach and Turkey Meatballs

    Serve up these tender meatballs for a fun twist on Italian night! Serve over zucchini noodles for a lower carb dish.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    20 min prep time


    20 min cook time


    6servings


    4 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.
    2. Place all ingredients (except cooking spray) in a large mixing bowl and mix together thoroughly.
    3. Spray a 9×13-inch baking pan with cooking spray. Roll meat mixture into 24 golf ball-sized meatballs (about 2 tbsp each) and place the balls evenly spaced on the baking pan. Bake in the oven for 20 minutes.
    4. Remove meatballs from the oven and serve hot. Enjoy with 3/4 cup whole wheat pasta and 1/3 cup of your favorite tomato sauce, if desired.
    Low Sodium
    Low Carb
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Italian
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      4 meatballs


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      90mg

      30%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      320mg
      7%

    Ingredients

    lean ground turkey
    1 lbs

    egg
    1

    freshly grated parmesan cheese
    3 tbsp

    whole-wheat bread crumbs
    1/2 cup

    garlic (minced)
    2 clove

    dried basil
    2 tsp

    fresh ground black pepper
    to taste

    frozen chopped spinach (thawed and water squeezed out)
    10 oz

    nonstick cooking spray
    1

  • Pecan-Crusted Pork Tenderloin with Apples and Onions

    Pecan-Crusted Pork Tenderloin with Apples and Onions

    How to Make Pecan-Crusted Pork Tenderloin with Apples and Onions

    This recipe comes together quickly, with the perfect combination of sweet and savory ingredients. It’s sure to please!


    10 min prep time


    30 min cook time


    6servings


    2 slices (about 4 oz) pork and 3 tbsp apple/onion mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. In a small bowl, combine sage, garlic, salt, pepper, 1 tsp olive oil, and pecans. Mix well. Pat pork tenderloin dry and brush with 2 tbsp olive oil. Top with a layer of pecan mixture and set aside.
    3. Heat remaining 2 tsp olive oil in a large ovenproof skillet over medium heat. Add onion and apples and saute for 5 minutes. Move apples and onions to the sides of the pan, and place the pork tenderloin in the center. Move the pan to the preheated oven, and cook for 20-25 minutes, or until the internal temperature reaches 145 degrees F.
    4. To serve, cut pork into 12 equal slices and top with apple and onion mixture.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Main Dish
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      2 slices (about 4 oz) pork and 3 tbsp apple/onion mixture


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      23g

    • Potassium
      430mg
      9%

    Ingredients

    fresh sage (minced)
    1 tbsp

    garlic (minced)
    1 clove

    salt
    1/4 tsp

    fresh ground black pepper
    to taste

    olive oil (divided use)
    5 tsp

    chopped pecans
    1/4 cup

    pork tenderloin
    1 1/2 lbs

    medium onion (sliced)
    1

    Braeburn apple (sliced into 1/2-inch thick slices)
    1

  • Bruschetta-Stuffed Mushrooms

    Bruschetta-Stuffed Mushrooms

    How to Make Bruschetta-Stuffed Mushrooms

    Bruschetta is a colorful and delicious appetizer for any gathering. For a lower carb option, try this simple bruschetta stuffed in mushrooms instead of serving it on the traditional baguette.

    This recipe can be found in The Diabetes Superfoods Cookbook and Meal Planner.  

     


    10 min prep time


    20 min cook time


    7servings


    2 mushroom caps

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Cut tomatoes into quarters and set aside.
    2. In a skillet, heat olive oil and add garlic. Saute garlic for about 1 minute. Add tomatoes and continue to saute for about 4 minutes. Remove from heat and stir in basil and both cheeses.
    3. Remove stems from mushrooms and fill with tomato mixture. Bake in oven for 15 minutes.
    4. Let cool slightly, then drizzle with balsamic vinegar. Serve warm.
    Low Sodium
    Low Carb
    Veggie Rich
    Italian
    Appetizers
    Budget Friendly
    Holidays & Entertaining
    Snacks
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    Nutrition facts

    7 Servings



    • Serving Size

      2 mushroom caps


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      3mg

      1%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      270mg
      6%

    Ingredients

    grape tomatoes
    1 pints

    olive oil
    2 tsp

    garlic
    2 clove

    dried basil
    2 tsp

    2% mozzarella cheese
    1/3 cup

    freshly grated parmesan cheese
    2 tbsp

    large “stuffer” mushrooms
    14 oz (about 14 mushrooms)

    balsamic vinegar
    1 tbsp

  • Veggie Baked Ziti

    Veggie Baked Ziti

    How to Make Veggie Baked Ziti

    Enjoy a vegetarian twist on this favorite pasta dish!

     


    10 min prep time


    30 min cook time


    12servings


    1 piece (about 3×3 inches)

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare pasta according to package instructions, omitting any added salt or fat. Preheat oven to 375 degrees F.

    2. Heat olive oil in a large skillet over medium heat. Add onion and saute for 4 minutes. Then add zucchini and red pepper and saute another 5-7 minutes or until veggies are cooked through.

    3. While veggies are cooking, whisk together ricotta, egg, Parmesan, and pepper in a small bowl.

    4. Add diced tomatoes to cooked veggie mixture and heat through. Stir in basil, pasta, and ricotta mixture.

    5. Spray a 9×13-inch baking dish with cooking spray, pour in ziti mixture, and sprinkle mozzarella over the top. Bake for 25 minutes and serve immediately.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 piece (about 3×3 inches)


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      8g

    • Potassium
      316mg
      7%

    Ingredients

    whole wheat penne pasta
    8 oz

    olive oil
    2 tsp

    chopped onion
    1 cup

    sliced zucchini
    2 cups

    chopped red bell pepper
    1 cup

    fat-free ricotta cheese
    1 cup

    egg
    1

    shredded Parmesan cheese
    1/4 cup

    black pepper
    to taste

    no-salt-added diced tomatoes
    1 (14.5 oz) can

    chopped fresh basil
    1/2 cup

    nonstick cooking spray
    1

    shredded part-skim mozzarella cheese
    2/3 cup

  • Red Pepper Quinoa

    Red Pepper Quinoa

    How to Make Red Pepper Quinoa

    Enjoy this grain and bean salad that is perfect with simple protein entrees at dinnertime and even better for lunch the next day.


    10 min prep time


    20 min cook time


    5servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook quinoa in water according to package instructions, omitting any added salt.

    2. While the quinoa is cooking, saute onion, garlic, and red pepper over medium-high heat in olive oil for about 10 minutes. Add kale and beans and continue to saute until kale is wilted, about 5 more minutes.

    3. Stir pepper mixture, walnuts, wine (or lemon juice), and balsamic vinegar into the quinoa. Serve warm or cold.

    Low Sodium
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Dinner
    Lunch
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    Nutrition facts

    5 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      6g

    • Potassium
      360mg
      8%

    Ingredients

    tricolor quinoa
    1/2 cup

    water
    1 cup

    chopped onion
    1/4 cup

    garlic (minced)
    2 clove

    red bell pepper (chopped)
    1 whole

    olive oil
    2 tsp

    kale
    2 cup

    cannellini beans (drained and rinsed)
    1/3 cup

    walnuts
    1/3 cup

    white cooking wine or lemon juice
    1 tbsp

    balsamic vinegar
    1 tbsp

  • Roasted Brussels Sprouts and Butternut Squash

    Roasted Brussels Sprouts and Butternut Squash

    How to Make Roasted Brussels Sprouts and Butternut Squash

    Roasting veggies brings out their sweetness as they develop a caramelized coating. Try roasting any of your favorite vegetables and experiment with different herbs for variety. To save time when cooking with butternut squash, buy prepackaged squash and cut down larger chunks.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    10 min prep time


    25 min cook time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees F.
    2. Slice Brussels sprouts in half. Cut larger pieces of squash into 1-inch cubes.
    3. Place sprouts and squash in a large bowl and drizzle with olive oil. Stir in thyme, and toss to coat.
    4. Spread the sprouts and squash in a single layer in a baking pan and bake for 25 minutes, until the veggies are tender and beginning to brown.
    Veggie Rich
    Low Sodium
    Vegetarian
    Vegan
    Sides
    Lunch
    Dinner
    Budget Friendly
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      2g

    • Potassium
      370mg
      8%

    Ingredients

    fresh Brussels sprouts
    12 oz

    butternut squash (about 3 1/2 cups)
    20 oz

    olive oil
    1 tbsp

    dried thyme
    2 tsp

  • Onion, Spinach, and Artichoke Dip

    Onion, Spinach, and Artichoke Dip

    How to Make Onion, Spinach, and Artichoke Dip

    Enjoy this dip with fresh cut vegetables such as baby carrots, celery sticks, sliced cucumbers, or mini bell peppers. It’s a simple way to incorporate more vegetables (and therefore, more nutrients) into your next party spread!

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    15 min prep time


    15 min cook time


    20servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F.
    2. In a large skillet, heat olive oil over medium heat. Add onion and saute for 5 minutes, stirring frequently. Add artichokes and thyme and cook for an additional 3 minutes or until veggies begin to brown. Add spinach and cook for an additional 1-2 minutes until spinach is wilted. Remove skillet from heat.
    3. In a microwave-safe bowl, combine light mayonnaise, cheese wedges, and 1 tbsp Parmesan cheese. Heat in microwave for 30 seconds to soften, then mix well. If needed, heat mixture in 15-second increments until cheeses are softened and easily mixed with mayonnaise.
    4. Add cheese mixture and lemon juice to sauteed vegetables and mix well. Spread dip into a small baking dish, top with remaining 1 tbsp of Parmesan cheese, and bake in the oven for 5 minutes. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Appetizers
    Gluten-Free
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    20 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      110mg
      2%

    Ingredients

    olive oil
    1 tsp

    onion(s) (finely diced)
    1

    artichoke hearts (drained and rinsed)
    1 (15-oz) can

    dried thyme
    1/2 tsp

    spinach (coarsely chopped)
    6 oz

    light mayonnaise
    1/4 cup

    light spreadable cheese wedges (such as laughing cow)
    4 wedges

    freshly grated parmesan cheese (divided)
    2 tbsp

    lemon (juiced)
    1

  • Lemon Raspberry Chia Seed Pudding

    Lemon Raspberry Chia Seed Pudding

    How to Make Lemon Raspberry Chia Seed Pudding

    This unique yet easy snack packs in heart-healthy omega-3 fatty acids from the chia seeds, along with other nutrition bonuses like protein and fiber.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    1 hr prep time


    4servings


    1/3 cup pudding with 1/2 cup raspberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small mixing bowl, whisk together all ingredients except the raspberries. Put mixture in the refrigerator for at least one hour until chia seeds soak up the liquid and it becomes a pudding consistency.
    2. To serve, put 1/3 cup pudding in a small bowl with 1/2 cup raspberries.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Fiber Focused
    Vegetarian
    Vegan
    Snacks
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup pudding with 1/2 cup raspberries


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        7g

    • Protein
      3g

    • Potassium
      200mg
      4%

    Ingredients

    chia seeds
    1/4 cup

    unsweetened vanilla almond milk
    1 cup

    lemon zest
    1/2 tsp

    lemon juice
    1 1/2 tsp

    honey
    1 tbsp

    raspberries
    2 cup

  • Fig and Walnut Yogurt Tarts

    Fig and Walnut Yogurt Tarts

    How to Make Fig and Walnut Yogurt Tarts

    These beautiful yet simple tarts can be served as an appetizer, snack, or light dessert. If you can’t find figs, other fruit like apple, pear, or berries would also work.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 

     


    15 min prep time


    6servings


    2 tarts

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small mixing bowl, combine goat cheese, yogurt, and orange juice together.
    2. Fill each phyllo shell with 1 tbsp of cheese mixture. Top each with 1 piece of mint leaf, a walnut half, and a fig piece. Keep refrigerated until ready to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Vegetarian
    Snacks
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      2 tarts


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      4g

    • Potassium
      150mg
      3%

    Ingredients

    crumbled goat cheese
    1 oz

    nonfat, plain Greek yogurt
    1/4 cup

    freshly squeezed orange or clementine juice
    2 tbsp

    mini phyllo dough shells
    12

    fresh mint (each cut into 3 pieces)
    4 leaves

    walnut halves
    12

    large fresh figs (each cut into 3 pieces)
    4