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Tag: lunch

  • Spiced Shrimp With Grilled Lemon

    Spiced Shrimp With Grilled Lemon

    How to Make Spiced Shrimp With Grilled Lemon

    This recipe featured in:

     


    5 min prep time


    6 min cook time


    5servings


    3 oz.

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    Step-By-Step Instructions:

    1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high. If you think your shrimp will fall through the grilling rack, prepare a fish basket to grill the shrimp. Coat the inside of the basket with cooking spray.
    2. Drizzle the shrimp with the olive oil. Combine the cumin, chili powder, coriander, salt, and black pepper and rub onto the shrimp.
    3. Add the shrimp directly to the grill rack or place in a single layer in the fish basket. Grill the shrimp for about 2 to 3 minutes per side or until cooked through. Meanwhile, add the lemon halves, cut side down, to the grill, and grill for 3 to 4 minutes, just until the lemon is slightly charred.
    4. Add the grilled shrimp to a platter. Garnish with the grilled lemon halves and minced parsley.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Grilling
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      150mg

      50%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      280mg
      6%

    Ingredients

    fresh parsley
    2 tbsp

    lemon (halved)
    3

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    ground coriander
    1/4 tsp

    chili powder
    2 tsp

    ground cumin
    2 tsp

    olive oil
    1 1/2 tbsp

    shrimp (peeled and deveined, tails on)
    1 lbs

  • Speedy Shakshuka

    Speedy Shakshuka

    How to Make Speedy Shakshuka


    15 min prep time


    30 min cook time


    4servings


    1 egg, 1/2 cup sauce, 1 slice toast

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    Step-By-Step Instructions:

    1. In a large skillet, heat the oil over medium heat. Add the onion and red pepper and sauté for 6 to 7 minutes, until soft. Add the garlic and sauté for 1 minute.

    2. Add the marinara sauce, cayenne, and black pepper. Turn the heat to low and simmer for 10 minutes.

    3. Using the back of a spoon, make 4 indentations, spaced out from each other, in the sauce. Gently crack an egg into each indentation. Cover the pan and let the eggs cook until set but still soft, about 10 to 12 minutes. Sprinkle the basil leaves over the mixture in the skillet, cover, and cook for 1 minute. The eggs should be set, not runny.

    4. Spoon 1 egg and 1/2 cup of sauce over each slice of the toasted bread to serve.

    Mediterranean
    Vegetarian
    Main Dish
    Foodie
    Breakfast and Brunch
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 egg, 1/2 cup sauce, 1 slice toast


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      12g

    • Potassium
      630mg
      13%

    Ingredients

    whole wheat bread (toasted)
    4 slice

    fresh basil
    1/2 cup

    eggs
    4 whole

    black pepper
    1/8 tsp

    cayenne pepper
    1/4 tsp

    marinara sauce
    2 cup

    garlic (minced)
    2 clove

    red bell pepper (chopped)
    1 whole

    onion(s) (chopped)
    1 whole

    olive oil
    1 tbsp

  • Smoky White Beans and Spinach

    Smoky White Beans and Spinach

    How to Make Smoky White Beans and Spinach

    This recipe featured in:

     


    15 min prep time


    20 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 5 to 6 minutes. Add the garlic and smoked paprika and sauté for 1 minute.
    2. Add the white wine and cook for 2 minutes. Add the tomatoes and cook for 5 to 6 minutes. Add the beans and cook for 5 minutes. Add the spinach and cook until it is wilted. Stir in the balsamic vinegar and pepper and serve.
    Fiber Focused
    Veggie Rich
    Mexican/Southwestern
    Sides
    Vegetarian
    Dinner
    Holidays & Entertaining
    Lunch
    Main Dish
    One Pot
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      6g

    • Potassium
      650mg
      14%

    Ingredients

    black pepper
    1/4 tsp

    balsamic vinegar
    1 tbsp

    spinach (stems removed)
    10 oz

    cannellini beans (drained and rinsed)
    15 oz

    fire-roasted tomatoes
    15 oz

    white wine
    1/2 cup

    smoked paprika
    1 1/2 tsp

    garlic (minced)
    3 clove

    onion(s) (diced)
    1

    olive oil
    2 tsp

  • Slow-Roasted Citrus Cod

    Slow-Roasted Citrus Cod

    How to Make Slow-Roasted Citrus Cod

    This recipe featured in:

     


    20 min prep time


    25 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 300 F. Toss together the fennel, orange and lemon slices, and jalapeño pepper in a 9-by-13-inch baking pan.
    2. Lay the cod pieces next to the citrus mixture. Scatter the thyme sprigs over the fish. Drizzle with the olive oil and sprinkle with the salt and pepper.
    3. Roast the fish for 25 to 30 minutes, or until it is opaque and cooked through. Serve the fish with the roasted fennel and citrus.
    CKD Dialysis
    Kidney-Friendly
    Seafood
    Main Dish
    Lunch
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      21g

    • Potassium
      440mg
      9%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    olive oil
    2 tbsp

    fresh thyme
    4 sprig

    white fish (cut into 4 portions)
    1 lbs

    jalapeño pepper (halved, seeded, and thinly sliced)
    1/2 small

    lemon (unpeeled, thinly sliced, seeds removed)
    1

    orange (unpeeled, thinly sliced, seeds removed)
    1

    fennel bulb (thinly sliced)
    1 small

  • Simply Spiced Shrimp

    Simply Spiced Shrimp

    How to Make Simply Spiced Shrimp

    This recipe featured in:

     


    5 min prep time


    3 min cook time


    4servings


    about 3 oz.

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    Step-By-Step Instructions:

    1. In a bowl, mix together the shrimp, garlic, paprika, and chili powder, tossing to coat. Add 1 tsp. of the olive oil and the lemon juice. Let stand 3 minutes.
    2. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Add the shrimp and sauté on both sides for a total of 3 minutes, or until the shrimp is just opaque and cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      about 3 oz.


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      465mg

      20%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      25g

    • Potassium
      240mg
      5%

    Ingredients

    lemon juice
    2 tsp

    olive oil (divided)
    1 tbsp

    chili powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    garlic (finely minced)
    1 clove

    shrimp (peeled and deveined)
    1 lbs

  • Shrimp Jambalaya

    Shrimp Jambalaya

    How to Make Shrimp Jambalaya

    This recipe featured in:

     


    20 min prep time


    10 min cook time


    8servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium-high heat and sauté the shrimp, onion, and bell pepper for about 5 minutes, until the shrimp is pink.
    2. Stir in the remaining ingredients and cook for about 5 minutes, until heated through.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Seafood
    Comfort Food
    One Pot
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      140mg

      47%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      20g

    • Potassium
      460mg
      10%

    Ingredients

    Cajun seasoning
    1 tsp

    tomato sauce
    16 oz

    brown rice
    1 1/2 cup

    green bell pepper (chopped)
    1

    onion(s) (chopped)
    1

    shrimp (peeled and deveined)
    1 1/2 lbs

    olive oil
    2 tbsp

  • Shrimp and Avocado Taco Bowls

    Shrimp and Avocado Taco Bowls

    How to Make Shrimp and Avocado Taco Bowls

    This recipe featured in:

     


    15 min prep time


    2servings


    1 bowl

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    Step-By-Step Instructions:

    1. Combine the shrimp, avocado, tomato, scallions, and pineapple (and jalapeño, if desired). Remove a few of the central leaves from each lettuce head to make a bowl. Divide the shrimp mixture between the lettuce heads.
    2. Stir the chili powder into the Greek yogurt.
    3. Top each “taco” bowl with the Greek yogurt mixture and salsa. Sprinkle chopped fresh cilantro on top, if desired.
    Seafood
    Mexican/Southwestern
    Main Dish
    Lunch
    Foodie
    Dinner
    Salads
    Quick & Easy
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      215mg

      72%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      31g

    • Potassium
      830mg
      18%

    Ingredients

    fresh cilantro (optional)
    2 sprig

    salsa
    1/4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    chili powder
    1/2 tsp

    bibb lettuce
    2 head

    jalapeño pepper (sliced, optional)
    1 tbsp

    Fresh Pineapple (finely diced)
    1/4 cup

    green onion (scallion) (minced)
    1/4 cup

    tomato(es) (diced)
    1

    avocado (peeled and diced)
    1/2

    shrimp (peeled, deveined, tails removed)
    1/2 lbs

  • Seared Fish Fillets With Red Pepper Sauce

    Seared Fish Fillets With Red Pepper Sauce

    How to Make Seared Fish Fillets With Red Pepper Sauce

    This recipe featured in:

     


    15 min prep time


    30 min cook time


    4servings


    4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama

    Print Recipe >

    Step-By-Step Instructions:

    1. For the sauce: Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the shallots and sauté for 3 minutes. Add the red peppers and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute.
    2. Add the oregano, lemon zest, chili powder, salt, and 1/4 teaspoon black pepper and sauté for 2 minutes. Pour in the broth and bring to boiling. Then reduce the heat to low and simmer for 10 minutes.
    3. Meanwhile, prepare the sides. Add the jicama to a medium bowl and sprinkle it with the lime juice and chili powder; set aside.
    4. Add the shallot-pepper sauce to a blender and purée until smooth. Set aside.
    5. Sprinkle the fish with the salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet. Add the fish fillets and sear for about 5 minutes per side. Reheat the pepper sauce in a small saucepan, if necessary. Serve the fish on top of a pool of the sauce, with 1 tortilla and 1/2 cup jicama per serving.
    Fiber Focused
    Mexican/Southwestern
    Seafood
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama


    • Amount per serving



      Calories





      305

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        5g

    • Protein
      28g

    • Potassium
      920mg
      20%

    Ingredients

    chili powder
    1 tsp

    lime juice
    4 tsp

    jicama (diced)
    2 cup

    chicken or vegetable broth
    1 cup

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    chili powder
    1/2 tsp

    lemon
    1

    fresh oregano (minced)
    2 tsp

    garlic (minced)
    1 clove

    red bell pepper (cored, seeded, and diced)
    2

    shallots (thinly sliced)
    2

    olive oil
    1 tbsp

  • Seared Duck Breast Salad

    Seared Duck Breast Salad

    How to Make Seared Duck Breast Salad

    This recipe featured in:

     


    15 min prep time


    20 min cook time


    4servings


    2 oz duck (without skin), 2 cups salad

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    Step-By-Step Instructions:

    1. With a sharp knife, make a crisscross pattern on the skin of the duck breasts; cooking with the skin helps retain the juiciness of the meat.
    2. In a cast-iron skillet over medium heat, sear the duck breasts, skin side down, for 12 to 15 minutes. Flip the duck and continue to cook for 5 to 6 minutes more—or longer, depending on your desired doneness. Remove the duck from the pan and tent with foil on a plate to keep warm.
    3. Add the romaine lettuce and radicchio to a bowl.
    4. In a small bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Drizzle half of the dressing over the greens and toss to coat. Place the dressed greens on a serving platter. Arrange the orange sections on top of the greens.
    5. Remove the skin from the duck. Thinly slice the duck, then arrange the slices over the greens. Drizzle with the remaining dressing and garnish with the walnuts.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    French
    Salads
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 oz duck (without skin), 2 cups salad


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      10g

    • Potassium
      505mg
      11%

    Ingredients

    walnuts
    2 tbsp

    orange (peeled and sectioned)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    coarse Dijon mustard
    1 tsp

    olive oil
    2 1/2 tbsp

    balsamic vinegar
    2 tbsp

    radicchio lettuce (torn)
    1 head

    romaine lettuce (chopped or torn)
    1 bunch

    duck breast (boneless, about 4 oz)
    2

  • Sea Bass Provencale

    Sea Bass Provencale

    How to Make Sea Bass Provencale

    This recipe featured in:

     


    15 min prep time


    25 min cook time


    8servings


    4 oz fish, 2 Tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the fillets with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the fillets and sear each side for about 4 minutes, or until cooked through. Remove the fish from the skillet and place on a plate. Cover loosely to keep warm.
    2. Add the onion and red pepper to the skillet and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute. Add the undrained tomatoes, tomato paste, and red pepper flakes and bring to boiling. Lower the heat to simmer and cook for 5 to 8 minutes, until the sauce is thickened. Add the olives and capers and cook for 1 minute.
    3. Serve the sea bass with the sauce, finishing with a sprinkle of basil. 
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    French
    Seafood
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz fish, 2 Tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      22g

    • Potassium
      480mg
      10%

    Ingredients

    fresh basil (sliced)
    1/2 cup

    capers
    2 tsp

    black olives
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    tomato paste
    1 tbsp

    diced tomatoes
    15 oz

    garlic (thinly sliced)
    2 clove

    red bell pepper (thinly sliced)
    1

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sea bass
    2 lbs