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Tag: lunch

  • Meatball Kebabs

    Meatball Kebabs

    How to Make Meatball Kebabs

    These meatballs make a fun family meal. Or serve them on a platter as an appetizer the next time you are entertaining.

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


    20 min prep time


    25 min cook time


    6servings


    2 kebabs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. Combine the egg whites, parmesan cheese, garlic, turkey, salt, and pepper. Mix well, and form 24 meatballs. Refrigerate the meatballs for at least 30 minutes.
    3. Skewer 2 meatballs, 2 tomatoes, 1 piece of mushroom, and 1 piece of onion alternating on each skewer.
    4. In a small bowl, whisk together the vinegar and olive oil.
    5. Place the kebabs on the baking sheet and brush the kebabs on alludes with the vinegar and olive oil mixture. Reserve the marinade.
    6. Bake the kebabs 10 minutes. Brush all sides with the marinade again and bake an additional 10-15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Lunch
    Dinner
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      2 kebabs


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      22g

    • Potassium
      520mg
      11%

    Ingredients

    nonstick cooking spray
    1

    large egg whites or 1 cup egg substitute
    4

    grated parmesan cheese
    2 tbsp

    garlic (minced)
    2 clove

    lean ground turkey
    20 oz

    salt
    1/2 tsp

    ground black pepper
    1/4 tsp

    bamboo skewers
    12

    grape or cherry tomatoes
    24

    cremini (baby bella) mushrooms (cut in half if needed to make 12 pieces)
    8 oz

    onion(s) (quartered, then each quarter cut into thirds (12 onion pieces total))
    1 med

    balsamic vinegar
    1/4 cup

    olive oil
    1 tsp

  • Turkey Sloppy Joes

    Turkey Sloppy Joes

    How to Make Turkey Sloppy Joes

    This family staple is perfect for a quick and easy weeknight dinner! Using ground turkey instead of beef makes for a lighter version of this comfort classic.

    Find this recipe and more in The New Soul Food Cookbook for People with Diabetes. To order directly from the American Diabetes Association, click here.


    10 min prep time


    20 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet and saute the onion and bell pepper until translucent. Add the turkey and cook about 5 minutes. Drain off any fat.
    2. Add the remaining ingredients and mix well. Simmer 15 minutes and serve on buns, if desired (not included in nutrition analysis).
    Kid Friendly
    Comfort Food
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      30g

    • Potassium
      660mg
      14%

    Ingredients

    canola oil
    2 tsp

    onion(s) (chopped)
    1 cup

    green bell pepper (chopped)
    1 cup

    lean ground turkey
    1 lbs

    no-salt-added tomato sauce
    1 cup

    brown sugar
    1 tsp

    ketchup
    1/2 cup

    crushed red pepper flakes
    1 tsp

    red wine vinegar
    2 tsp

    black pepper
    1/4 tsp

  • Cajun-Style Corn Soup

    Cajun-Style Corn Soup

    How to Make Cajun-Style Corn Soup

    Letting this soup simmer for an hour creates a thick, rich soup, perfect for a cold day. It’s well worth the wait!


    30 min prep time


    80 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large soup pot and saute the onion, green onion, bell pepper, and garlic until tender. Add the flour and cook, stirring constantly, until bubbly.

    2. Add the water, chicken, diced tomatoes and juice, fresh tomatoes, tomato paste, salt, and pepper.

    3. Add the sausage to the soup pot, along with the corn and ham. Bring to a boil, stirring frequently.

    4. Reduce the heat to low and simmer, uncovered, for 1 hour, stirring occasionally.

    Soup
    Dinner
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      16g

    • Potassium
      710mg
      15%

    Ingredients

    canola oil
    1 tbsp

    onion(s) (chopped)
    1 1/2 cup

    green onions (sliced)
    5 stalks

    green bell pepper (chopped)
    1 whole

    garlic (chopped)
    2 clove

    all-purpose flour
    1/2 cup

    water
    5 cup

    boneless, skinless chicken thighs (chopped)
    4

    canned diced tomatoes
    1 (14.5 oz) can

    fresh tomatoes (chopped)
    2 cup

    no-salt-added tomato paste
    6 oz

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    reduced fat turkey sausage crumbles, such as Jimmy Dean (cooked)
    12 oz

    frozen corn
    32 oz

    lean cooked ham (chopped)
    4 oz

  • Mango Mango Salad with Chicken

    Mango Mango Salad with Chicken

    How to Make Mango Mango Salad with Chicken

    Traditional chicken salad is made a little more lively with the addition of mango!

    Find this recipe and more in The New Soul Food Cookbook for People with Diabetes. 


    20 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the mayonnaise and green onions in a small bowl, cover, and chill. Combine the chicken, mango, and bell pepper in a large bowl.
    2. Combine the vinegar, lemon juice, and sugar in a container with a tight lid. Shake well. Add lemon mixture to the mayonnaise and green onion mixture and stir well.
    3. Pour the dressing over the chicken and mango, toss well, and chill for 30 minutes. To serve, spoon onto a plate lined with lettuce leaves.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Comfort Food
    Quick & Easy
    Lunch
    Gluten-Free
    No Cook
    Salads
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      16g

    • Potassium
      360mg
      8%

    Ingredients

    light mayonnaise
    1/3 cup

    green onions (chopped)
    3 stalks

    cooked chicken breast (diced)
    2 cup

    mango (chopped)
    2 cup

    green bell pepper (seeded and chopped)
    1

    Apple Cider Vinegar
    1 tbsp

    lemon juice
    2 tbsp

    sugar
    1 tsp

    romaine lettuce
    18 leaves

  • Ingrid Hoffmann’s Healthy Refried Beans

    Ingrid Hoffmann’s Healthy Refried Beans

    How to Make Ingrid Hoffmann’s Healthy Refried Beans

    Many traditional Latin recipes have been deemed unhealthy because of their use of pork lard. But in this day and age, the amount of good-for-you fats available is endless. These refried beans leave out the lard, and get lots of flavor from fresh onion and garlic, chipotles, and cumin.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    12 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.
    2. Add the beans, broth, chipotle chilies, cumin, salt, and pepper. Cook until beans are heated through, about 5 minutes.
    3. Mash the bean mixture with a fork or potato masher until coarsely mashed.
    Fiber Focused
    Mexican/Southwestern
    Latin American
    Dinner
    Appetizers
    Sauces
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      340mg
      7%

    Ingredients

    oil
    1 tbsp

    onion(s) (chopped)
    1/2

    garlic (minced)
    2 clove

    pinto beans (rinsed and drained)
    1 can

    low-sodium chicken broth or low-sodium vegetable broth
    1/2 cup

    chipotle chili in adobo
    1/2 tsp

    ground cumin
    1/4 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

  • Pastelón (Plantain Shepherd’s Pie)

    Pastelón (Plantain Shepherd’s Pie)

    How to Make Pastelón (Plantain Shepherd’s Pie)

    If you love shepherds pie, you will love this Plantain Shepherds Pie, inspired by a Puerto Rican dish called pastelón. A traditional pastelón uses fried plantains; this recipe is made healthy by boiling the ripe plantains and them into a mash, creating a dish taht resembles a shepherd’s pie. The sweetness of the plantain combined with the savory beef is heavenly!

    Receta en Español: Pastelón

    To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks. 

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 

     


    20 min prep time


    1 hr 18 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Spray an 8×8-inch baking dish with nonstick spray.
    2. Bring the plantains and enough water to cover to a boil in a large saucepan. Reduce the heat to medium low and simmer, until the plantains are very tender, about 25 minutes. Drain, reserving 1 cup of the cooking liquid. Return the plantains to the pot and mash with a vegetable masher, adding the salt and the cooking liquid, 1/2 cup at a time, until the mixture is smooth.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
    4. Add the beef, and cook, breaking it apart with a wooden spoon, until browned, about 10 minutes. Add the mixed vegetables, tomato sauce, and adobo seasoning. Cook, stirring occasionally, until the flavors are blended, about 10 minutes.
    5. Spread half of the plantain mixture evenly onto the bottom of the baking dish. Spoon the beef mixture evenly over the plantain mixture. Place the remaining plantain mixture over the beef. Top with the cheese and sprinkle with paprika. Bake until the filling is hot and the cheese is melted and browned around the edges, about 25 minutes.
    Latin American
    Mexican/Southwestern
    Lunch
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0.3g

    • Cholesterol
      55mg

      18%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        17g

    • Protein
      20g

    • Potassium
      910mg
      19%

    Ingredients

    Nonstick olive oil spray
    1

    very ripe plantains (peeled and cut into chunks)
    4

    salt
    1/4 tsp

    olive oil
    1 tbsp

    diced red onion
    1 med

    green bell pepper (finely chopped)
    1

    garlic (minced)
    4 clove

    lean ground beef (7% or less fat)
    1 lbs

    frozen mixed vegetables
    1/2 cup

    tomato sauce
    1/2 cup

    Adobo seasoning
    2 tsp

    part-skim shredded mozzarella cheese
    1/2 cup

    paprika
    1/4 tsp

    fresh flat-leaf parsley (chopped)
    1 tbsp

  • Zuppa di Ceci (Chickpea Soup)

    Zuppa di Ceci (Chickpea Soup)

    How to Make Zuppa di Ceci (Chickpea Soup)


    15 min prep time


    30 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the olive oil over medium heat. Add the celery, onion, carrot, rosemary, and sage and sauté for about 8 minutes. Add the garlic and sauté for 2 minutes.
    2. Add the can of tomatoes to a large bowl. Crush the tomatoes with your clean hands, leaving the tomatoes slightly coarse. Add the tomatoes with the juices to the pan.
    3. Puree one can of the chickpeas in a food processor or blender with the 1/4 cup water until smooth but still thick. Add the pureed chickpeas and the other can of whole chickpeas to the pan. Add the basil, salt, and black pepper and bring the soup to boiling. Lower the heat and simmer, covered, for 15 minutes. Stir in the lemon juice and serve.
    Fiber Focused
    Veggie Rich
    Italian
    Gluten-Free
    Lunch
    Soup
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      5.5g

      7%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        8g

    • Protein
      8g

    • Potassium
      500mg
      11%

    Ingredients

    olive oil
    2 tbsp

    celery (diced)
    1 stalks

    onion(s) (diced)
    1

    carrot (peeled and diced)
    1

    fresh rosemary (minced)
    1 sprig

    fresh sage (finely chopped)
    6 leaves

    garlic (minced)
    4 clove

    canned whole tomatoes
    28 oz

    chickpeas (garbanzo beans) (drained and rinsed)
    30 oz

    water
    1/4 cup

    fresh basil (minced)
    4 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    lemon juice
    1 tbsp

  • Winter Vegetable Potage With Pasta

    Winter Vegetable Potage With Pasta

    How to Make Winter Vegetable Potage With Pasta

    This cool-weather soup is the perfect, heart-healthy way to stay warm. The fiber from the veggies helps balance the pasta, to create a rich broth that’s the perfect side dish, lunch, or even a heart main dish for dinner.


    20 min (if cutting cabbage by hand) prep time


    60 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.
    2. Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.
    Veggie Rich
    Comfort Food
    French
    Lunch
    One Pot
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      475mg

      21%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      4g

    • Potassium
      415mg
      9%

    Ingredients

    fresh chives (minced)
    2 tbsp

    elbow macaroni
    2/3 cup

    rutabaga (peeled and diced)
    1/2 cup

    cabbage (shredded)
    1 cup

    low sodium chicken broth
    5 cup

    garlic (minced)
    2 clove

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    fennel bulb (diced)
    1

    carrot(s) (peeled and diced)
    3

    onion(s) (diced)
    1

    olive oil
    1 tbsp

  • Winter Salad With Champagne Vinaigrette and Pomegranate

    Winter Salad With Champagne Vinaigrette and Pomegranate

    How to Make Winter Salad With Champagne Vinaigrette and Pomegranate


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vinaigrette ingredients and set aside.
    2. For the salad, divide the greens among 6 serving plates. Sprinkle the greens with the pomegranate seeds, blue cheese, and pistachios. Drizzle with the vinaigrette.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    French
    Salads
    Vegetarian
    Salad Dressings & Condiments
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      150mg
      3%

    Ingredients

    pistachios (chopped)
    1 tbsp

    blue cheese
    2 tbsp

    pomegranate seeds
    1/2 cup

    salad greens
    6 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    honey
    1 tsp

    fresh chives (minced)
    2 tsp

    lemon juice
    1 tbsp

    champagne vinegar
    2 tbsp

    walnut or olive oil
    1/4 cup

  • White Bean and Vegetable Soup With Farro

    White Bean and Vegetable Soup With Farro

    How to Make White Bean and Vegetable Soup With Farro


    25 min prep time


    45 min (not including the farro) cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, Italian seasoning, smoked paprika, and cayenne pepper and sauté for 2 minutes.
    2. Add the carrots and yellow squash and sauté for 3 minutes. Pour in the broth and tomatoes and bring to boiling. Lower the heat and simmer for 30 minutes.
    3. Add the beans and simmer for 5 minutes. Drizzle in the lemon juice. Season with the salt and pepper.
    4. To serve, place a scant 1/4 cup of cooked farro in the bottom of each soup bowl. Ladle the soup over the farro. If desired, sprinkle with fresh parsley.
    Fiber Focused
    Veggie Rich
    Comfort Food
    Mediterranean
    Lunch
    Soup
    Dinner
    Main Dish
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      7g

    • Potassium
      515mg
      11%

    Ingredients

    cooked farro (Dry Packaged Foods)
    2 cup

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    lemon juice
    2 tbsp

    chickpeas (garbanzo beans) (drained)
    15 oz

    canned diced tomatoes
    15 oz

    low sodium chicken broth
    4 cup

    yellow squash (unpeeled and diced)
    2

    carrot(s) (peeled and sliced)
    2

    cayenne pepper
    1 pinch

    smoked paprika
    1/2 tsp

    Italian seasoning
    1 tsp

    garlic (minced)
    2 clove

    onion(s) (diced)
    1

    olive oil
    1 tbsp