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Tag: lunch

  • Turkish Carrot Salad

    Turkish Carrot Salad

    How to Make Turkish Carrot Salad

    This recipe featured in:

     


    45 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine all ingredients and cover. Refrigerate for 1/2 hour before serving. Bring the salad to room temperature and serve.
    Veggie Rich
    Low Sodium
    Mediterranean
    Vegetarian
    Sides
    Salads
    Lunch
    Holidays & Entertaining
    Foodie
    Quick & Easy
    No Cook
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      265mg
      6%

    Ingredients

    black pepper
    1/4 tsp

    ground cinnamon
    1/4 tsp

    ground coriander
    1/4 tsp

    ground cumin
    1 tsp

    olive oil
    2 tbsp

    lemon juice
    3 tbsp

    dried currants
    1/4 cup

    slivered almonds (toasted)
    1/4 cup

    apple (unpeeled and coarsely grated)
    2 med

    carrot(s) (peeled and coarsely grated or cut into matchsticks)
    5

  • Two-Bean Stew

    Two-Bean Stew

    How to Make Two-Bean Stew

    The Two-Bean Stew is a delightful blend of chickpeas and cannellini beans, enriched with a medley of vegetables such as onions, celery, carrots, and leeks. This stew is seasoned with garlic, white wine, and diced tomatoes, which infuse it with a rich, aromatic flavor, while fresh oregano adds a touch of herbal freshness. A hint of lemon juice and zest brings a refreshing citrus twist, perfectly balancing the savory notes. 

    This stew is not only a feast for the taste buds but also a nutritious choice, packed with fiber and protein. It’s a versatile dish that fits well within Mediterranean and Italian culinary traditions, making it a fantastic option for a wholesome lunch or dinner. 


    20 min prep time


    45 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the oil over medium heat. Add the onion and celery and sauté for 4 minutes. Add the carrot and leek and sauté for 6 to 7 minutes, until the vegetables are soft. Add the garlic and sauté for 1 minute.

    2. Add the wine and cook for 3 to 4 minutes, until the wine evaporates. Add the tomatoes and lemon zest and cook for 1 minute. Pour in the broth and bring it to boiling. Lower the heat, cover, and simmer for 20 minutes, until the mixture has thickened.

    3. Add the beans and simmer, uncovered, for 5 minutes. Stir in the lemon juice, oregano, salt, and pepper and simmer for 1 minute.

    Veggie Rich
    Fiber Focused
    Mediterranean
    Kid Friendly
    Italian
    Comfort Food
    Soup
    Vegetarian
    One Pot
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      7g

    • Potassium
      560mg
      12%

    Ingredients

    salt
    1/2 tsp

    fresh oregano
    1/3 cup

    cannellini beans (drained and rinsed)
    15 oz

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

    chicken or vegetable broth
    1 1/2 cup

    lemon (juiced and zested)
    1

    diced tomatoes
    28 oz

    white wine
    1/2 cup

    garlic (minced)
    3 clove

    leeks (white part only, cleaned and chopped)
    1 stalks

    carrots (peeled and diced)
    1 med

    celery (chopped)
    2 stalks

    onion(s) (chopped)
    1 med

    olive oil
    1 tbsp

  • Turkey Pesto Roll-Ups

    Turkey Pesto Roll-Ups

    How to Make Turkey Pesto Roll-Ups


    10 min prep time


    2servings


    1/2 roll-up

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the tortilla on a work surface. Spread the pesto on the tortilla.
    2. Sprinkle the sun-dried tomatoes over the pesto. Layer the turkey slices over the tomatoes and top with the spinach leaves. For easy rolling, leave about 2 inches around the edge of the tortilla uncovered.
    3. Roll the tortilla into a log shape. Cut the roll in half; if desired, slice each half into three pieces to pack.
    Kid Friendly
    Italian
    Sandwiches
    Quick & Easy
    No Cook
    Lunch
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 roll-up


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      20g

    • Potassium
      580mg
      12%

    Ingredients

    whole wheat flour tortillas (10-inch)
    1 large

    pesto sauce
    1 tbsp

    sun-dried tomatoes (rehydrated, thinly sliced)
    6

    deli turkey (thinly sliced )
    4 oz

    spinach
    1/3 cup

  • Turkey and 3-Bean Chili

    Turkey and 3-Bean Chili

    How to Make Turkey and 3-Bean Chili

    This recipe featured in:

     


    20 min cook time


    8servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan or Dutch oven, heat the oil over medium-high heat. Break up the sausage and sauté with the onion until the sausage is browned and the onion is tender; drain fat. Add the remaining ingredients to the pan and bring to boiling.
    2. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Serve immediately.
    Fiber Focused
    Mexican/Southwestern
    Comfort Food
    Dinner
    Easy Pantry Recipes
    Holidays & Entertaining
    Lunch
    One Pot
    Quick & Easy
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        5g

    • Protein
      20g

    • Potassium
      270mg
      6%

    Ingredients

    hot sauce
    1 dash

    red bell pepper (cut into 3/4-inch pieces)
    1

    green bell pepper (cut into 3/4-inch pieces)
    1

    picante sauce
    3/4 cup

    frozen corn
    1 cup

    beef broth
    1 cup

    pinto beans (undrained)
    30 oz

    kidney beans (undrained)
    15 oz

    black beans (drained and rinsed)
    15 oz

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

    Italian turkey sausage (casing removed)
    1 lbs

    canola oil
    1 tbsp

  • Tomato and Peach Salad

    Tomato and Peach Salad

    How to Make Tomato and Peach Salad

    This salad is perfect for late summer when peaches and tomatoes are at their peak.


    15 min prep time


    8servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the peaches, tomatoes, cherry tomatoes, and red onion, and gently toss.
    2. In a small bowl or measuring cup, whisk together the vinegar, lemon juice, and honey. Slowly add the oil in a thin stream, whisking to emulsify. Add the salt and black pepper.
    3. Add the dressing to the peaches and tomatoes, and gently toss. Fold in the mint leaves. To serve, turn out the salad onto a large platter.
    Low Sodium
    Low Carb
    Veggie Rich
    Caribbean
    Latin American
    Mexican/Southwestern
    Mediterranean
    Salads
    Sides
    Vegetarian
    Foodie
    Holidays & Entertaining
    Lunch
    No Cook
    Quick & Easy
    Salad Dressings & Condiments
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    Nutrition facts

    8 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      305mg
      6%

    Ingredients

    peaches (pitted and cut into thick wedges)
    3 med

    tomatoes (cut into large chunks)
    3

    cherry tomatoes (halved)
    1/2 pints

    red onion (thinly sliced)
    1/2

    sherry vinegar
    1 tbsp

    lemon juice
    1 tbsp

    honey
    1 tsp

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fresh mint
    1/4 cup

  • Tarragon-Mustard Cod

    Tarragon-Mustard Cod

    How to Make Tarragon-Mustard Cod

    This recipe featured in:

     


    10 min prep time


    10 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 F.
    2. In a small bowl, mix together the mustard, tarragon, butter, 1 Tbsp of the olive oil, water, lemon juice, and garlic; set aside.
    3. Sprinkle the cod with the salt and pepper. In a shallow ovenproof skillet, heat the remaining ½ Tbsp of olive oil over medium-high heat. Add the cod and sear on one side for 4 minutes. Turn the cod over and sear for 2 minutes on the other side.
    4. Pour the mustard sauce over the cod and place the skillet in the oven; roast for 2 to 3 minutes. Serve the cod with the lemon wedges.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      365mg

      16%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      21g

    • Potassium
      240mg
      5%

    Ingredients

    lemon (cut into wedges)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    cod filets (cut into 4 portions)
    1 lbs

    garlic (minced)
    1 clove

    lemon juice
    1 tbsp

    water
    1 tbsp

    olive oil (divided)
    1 1/2 tbsp

    butter (softened)
    1/2 tbsp

    fresh tarragon (finely chopped)
    1 tbsp

    coarse Dijon mustard
    2 tbsp

  • Sunny Fried Egg and Avocado Taco

    Sunny Fried Egg and Avocado Taco

    How to Make Sunny Fried Egg and Avocado Taco

    This quick and easy breakfast for two features a sunny fried egg, fresh tomato, and avocado, wrapped up in a warm tortilla.


    15 min prep time


    10 min cook time


    2servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. Brush a small nonstick skillet with 1 tsp. of the oil and heat over medium heat. Add the eggs one at a time and cook sunny side up for about 2 minutes. Using a spatula, transfer to a plate.
    2. While the eggs are cooking, warm the tortillas in a separate skillet (no need to add any oil).
    3. For each serving, spread a tortilla with half of the mashed avocado, tomatoes, pine nuts, cilantro, and jalapeños, if using. Top with an egg, drizzle with the remaining extra-virgin olive oil, and season with the salt and pepper. Fold over and serve.
    Fiber Focused
    Mexican/Southwestern
    Breakfast and Brunch
    Cooking for 1 or 2
    Lunch
    Quick & Easy
    Sandwiches
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      405

    • % Daily value*

    • Total Fat
      27g

      35%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      383mg

      17%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      775mg
      16%

    Ingredients

    olive oil (divided)
    2 tsp

    eggs
    2

    whole wheat flour tortillas
    2

    avocado (peeled, seeded, and mashed)
    1

    tomato (sliced)
    1

    pine nuts or pepitas
    1 tbsp

    fresh cilantro (chopped)
    2 tbsp

    jalapeño pepper (seeded and thinly sliced (optional))
    1/2

    salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Sugar Snap Pea and Soba Salad

    Sugar Snap Pea and Soba Salad

    How to Make Sugar Snap Pea and Soba Salad

    This recipe featured in:

     


    20 min prep time


    5 min cook time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a 6-quart pot of water to boiling. Add the soba noodles and cook for 5 minutes. In the last 20 seconds of cooking, add the sugar snap peas. Drain and rinse the noodle-pea mixture in cool water. Drain again.
    2. Place the noodles and peas in a large bowl. Add the carrots, pepper, and shallots.
    3. Whisk together the dressing ingredients and add to the noodles. Top the salad with cilantro to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Asian
    Vegetarian
    Foodie
    Holidays & Entertaining
    Lunch
    Quick & Easy
    Salads
    Sides
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      135mg
      3%

    Ingredients

    fresh cilantro (minced)
    1/4 cup

    crushed red pepper flakes
    1 pinch

    toasted sesame oil
    1 tsp

    lime (juiced)
    1/2

    dry sherry
    1 tbsp

    lower sodium soy sauce
    2 tbsp

    shallots (minced)
    2 tbsp

    red bell pepper (diced)
    1

    carrot(s) (peeled and julienned)
    2

    sugar snap peas (trimmed and cut diagonally in half)
    3 cup

    soba noodles
    8 oz

    peanut oil
    2 tbsp

  • Succulent Salmon With Caramelized Onions

    Succulent Salmon With Caramelized Onions

    How to Make Succulent Salmon With Caramelized Onions

    Aviva Goldfarb says: My friend and neighbor Christine Dallaire shared this awesome recipe. You can serve it for an elegant dinner party or a special family dinner. Serve with cooked farro and Green Beans With Lemon and Garlic. Flavor Boosters: Double the dill and add 1/4 tsp salt-free lemon-pepper seasoning to the spice blend. Serve the salmon with fresh lemon wedges.


    15 min prep time


    20 min cook time


    4servings


    3 oz salmon, 2 Tbsp onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350° F. Heat the olive oil in a large, heavy ovenproof skillet over medium heat, and add the onions. Cook for 8 to 10 minutes, stirring occasionally, until they are golden.
    2. Meanwhile, in a small bowl, combine the ginger, dill, salt, and pepper; set aside. Top the onions with the lemon slices and then the salmon, and top the salmon evenly with the spices. Transfer the skillet to the oven and cook the salmon for about 20 minutes, until it is cooked through. Remove from the oven and serve immediately. Green Beans With Lemon and Garlic make a great side dish for the salmon.
    3. Slow Cooker Directions: Cut the salmon fillet into pieces that will fit into the slow cooker. Combine the onions in the bottom of the slow cooker. Place each piece of salmon onto a separate piece of aluminum foil large enough to fold into a packet. Sprinkle the spices evenly over the salmon pieces and top with lemon slices. Fold the foil into a packet, and place the packets into the slow cooker on top of the onions, stacking as needed. Cook on low for 6 to 8 hours or on high for 3 to 4 hours (for thinner fillets check for doneness sooner). Remove the salmon from the packets, then top with the onions before serving.
    Low Carb
    Seafood
    Dinner
    Holidays & Entertaining
    Lunch
    Main Dish
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz salmon, 2 Tbsp onions


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      65mg

      22%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      24g

    • Potassium
      520mg
      11%

    Ingredients

    salmon
    1 lbs

    lemon (halved top to bottom and thinly sliced)
    1/2

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    dried dill
    1/4 tsp

    ground ginger
    1/4 tsp

    sweet onion (halved top to bottom and thinly sliced)
    1/2

    olive oil
    1 tbsp

  • Strip Steak With Smothered Onions

    Strip Steak With Smothered Onions

    How to Make Strip Steak With Smothered Onions

    The Strip Steak With Smothered Onions recipe is a quick and easy main dish suitable for dinner, holidays, and entertaining. It features lean strip steak seasoned with salt and pepper, seared in olive oil, and then cooked to the desired doneness. The steak is served with sweet onions that are sautéed with olive oil, water, thyme, and brown sugar until very soft. 

    Watch the How to Make Strip Steak Cooking Class

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    Brought to you by Alignment Health Plan and powered by Homemade. 


    5 min prep time


    25 min cook time


    6servings


    2 oz steak, about 1/3 cup onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the steak with the salt and pepper.

    2. Heat 1/2 Tbsp of the oil in a large cast-iron skillet over high heat. Add the steak and sear for about 3 minutes. 

    3. Turn the steak over, reduce the heat to medium, and cook for 4 to 6 minutes, or longer as desired for doneness. Remove the steak from the pan and keep it warm.

    4. Add the remaining oil to the pan. Add the onions and sauté over medium heat for 5 minutes. 

    5. Add the water, thyme, and brown sugar, cover the pan, and simmer over medium-low heat for 10 minutes, until the onions are very soft.

    6. Slice the steak. Serve the slices covered with the onions.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Dinner
    Lunch
    Quick & Easy
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      2 oz steak, about 1/3 cup onions


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      355mg
      8%

    Ingredients

    brown sugar
    1/2 tsp

    dried thyme
    1/2 tsp

    water
    1/4 cup

    sweet onion (peeled and halved, thinly sliced)
    2 med

    olive oil (divided)
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    lean strip steak
    1 lbs