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Tag: lunch

  • Green Beans With Cranberries and Hazelnuts

    Green Beans With Cranberries and Hazelnuts

    How to Make Green Beans With Cranberries and Hazelnuts

    Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole.


    15 min prep time


    3 min cook time


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
    2. In a small bowl, combine the oil, nuts, cranberries, salt, and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Quick & Easy
    Sides
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      85mg
      2%

    Ingredients

    lemon
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    dried cranberries
    3 tbsp

    hazelnuts (coarsely chopped)
    1/4 cup

    olive oil
    1 tbsp

    fresh green beans (trimmed)
    2 lbs

  • Garden Veggie and White Bean Chili

    Garden Veggie and White Bean Chili

    How to Make Garden Veggie and White Bean Chili


    20 min prep time


    35 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a stockpot, heat the oil over medium-high heat. Add the onions and sauté for about 6 minutes, until the onions are translucent. Add the carrots, zucchini, and cauliflower, and sauté for 5 minutes.
    2. Add the garlic, cumin, oregano, chili powder, coriander, cloves, and cayenne pepper, and sauté for 2 minutes. Add the beans, chilies, and broth, and bring to boiling. Lower the heat and simmer for 20 minutes.
    3. Remove the pan from the heat, and add the salt and pepper. To serve, divide the chili among serving bowls and top with the grated cheese.
    Fiber Focused
    Veggie Rich
    Comfort Food
    Mexican/Southwestern
    Dinner
    Easy Pantry Recipes
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    One Pot
    Soup
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      575mg

      25%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        4g

    • Protein
      10g

    • Potassium
      645mg
      14%

    Ingredients

    canned green chiles
    4 oz

    navy or great northern beans (drained and rinsed)
    30 oz

    cayenne pepper
    1/4 tsp

    ground cloves
    1/8 tsp

    ground coriander
    1 tsp

    chili powder
    1 tsp

    dried oregano
    1 1/2 tsp

    ground cumin
    2 tsp

    garlic (minced)
    2 clove

    head cauliflower (coarsely chopped)
    2/3 cup

    zucchini (diced)
    2/3 cup

    carrot(s) (diced)
    1 cup

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    low-fat, reduced-sodium chicken or vegetable broth (Canned Food)
    3 cup

  • Corn and Zucchini Tacos

    Corn and Zucchini Tacos

    How to Make Corn and Zucchini Tacos


    20 min prep time


    16 min cook time


    6servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat 2 tsp of the oil over medium heat. Add the corn and sauté for 3 minutes. Add the cumin and chili powder and sauté for 2 minutes. Remove the corn mixture from the skillet.

    2. Add the remaining olive oil to the skillet and add the onion. Sauté the onion for 5 minutes, until soft. Add the zucchini and sauté for 3 minutes. Add the tomatoes and sauté for 2 minutes. Add the oregano and sauté for 1 minute; stir in the reserved corn mixture.

    3. Divide the corn mixture among the warmed tortillas and top each taco with 2 tsp yogurt and 2 tsp Salsa Cruda.

    4. Cook’s Tip: Use your microwave to prep fresh corn! From each ear, cut off about 1 inch of the stalk end. Add up to 3 ears of corn at a time to a microwave-safe container and microwave on high for 6 minutes. Remove the corn from the microwave and let cool enough to handle. Holding onto the husk, gently squeeze and shake and the corn will come out in one fell swoop. If any silks remain, rub the cob up and down with paper toweling to remove the strands.

    Low Sodium
    Veggie Rich
    Mexican/Southwestern
    Vegetarian
    Sandwiches
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      365mg
      8%

    Ingredients

    salsa
    1/2 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    corn tortillas
    6

    fresh oregano (minced)
    1 tbsp

    tomato(es) (seeded and diced into 1/2-inch pieces)
    2

    zucchini (unpeeled and diced into 1/2-inch pieces)
    1

    sweet onion (finely minced)
    1/2 cup

    chili powder
    1/4 tsp

    ground cumin
    1/2 tsp

    ears corn (shucked and kernels cut off cobs; discard cobs)
    3

    olive oil (divided)
    1 tbsp

  • Chili-Roasted Shallots and Brussels Sprouts

    Chili-Roasted Shallots and Brussels Sprouts

    How to Make Chili-Roasted Shallots and Brussels Sprouts


    20 min prep time


    45 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Add the shallots to a shallow baking dish. Drizzle with 1 Tbsp. of the oil and coat with the chili powder and half of the salt. Cover the dish with foil and roast for 40 minutes, or until tender. Uncover and continue to bake an additional 5 to 6 minutes.
    2. Meanwhile, add the brussels sprouts to a bowl along with black pepper and the remaining oil and salt. Toss to coat. Spread the brussels sprouts in one layer on a baking sheet lined with parchment paper or nonstick foil. Roast the sprouts at 400 degrees for 30 minutes, or until tender.
    3. To serve, combine the shallots and brussels sprouts in a serving bowl. Top with the pine nuts and lemon zest.
    Fiber Focused
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      155mg

      7%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      640mg
      14%

    Ingredients

    lemon
    1

    pine nuts
    1/4 cup

    black pepper
    1/4 tsp

    brussels sprouts (washed, trimmed, and halved)
    2 lbs

    Parchment Paper
    1

    salt (divided)
    1/2 tsp

    chili powder
    1/2 tsp

    olive oil (divided)
    2 tbsp

    shallots (halved and peeled)
    2 lbs

  • Brussels Sprouts With Oranges

    Brussels Sprouts With Oranges

    How to Make Brussels Sprouts With Oranges

    Brussels sprouts and oranges create a colorful, sweet-and-savory side dish that will make a beautiful addition to a Thanksgiving or holiday meal.


    15 min prep time


    20 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Zest the orange and add the zest to a small ramekin. Peel and section the orange, cutting each section in half; set aside. Add the walnuts to a small skillet and toast over medium heat for 3 to 4 minutes, or until lightly browned.
    2. In a large skillet over medium-high heat, heat 1 Tbsp of the oil. Add the shallots and sauté for 4 to 5 minutes, until slightly browned. Remove the shallots with a slotted spoon; set aside. Add the remaining oil to the pan and then add the sprouts. Sauté the sprouts for 10 to 15 minutes, until browned and cooked through. Add the orange sections, orange zest, and sautéed shallots and cook for 2 minutes.
    3. Season the sprouts with salt and pepper and place in a large serving bowl. Top with the walnuts and serve.
    Low Sodium
    Low Carb
    Veggie Rich
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      310mg
      7%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    brussels sprouts (trimmed and halved)
    2 lbs

    shallots (peeled and thinly sliced)
    2

    olive oil (divided)
    2 tbsp

    walnuts (coarsely chopped)
    1/4 cup

    orange
    1

  • Braised Cabbage With Apples

    Braised Cabbage With Apples

    How to Make Braised Cabbage With Apples

    This sweet and savory dish uses seasonal apples and cabbage for a budget-friendly side vegetable. Great paired with a simple meat entree such as Apple Mustard Pork Chops.


    15 min prep time


    25 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil and butter in a large skillet over medium heat. Add the onion and apple, and sauté for about 3 to 4 minutes, just until the apple begins to soften. Add in the caraway seeds and sugar, and sauté for 1 minute.
    2. Add in the cabbage and toss with tongs, coating the cabbage with the apples and onion. Sauté for about 3 to 4 minutes.
    3. Add in the broth and apple juice, cover, and cook over medium heat for about 8 to 10 minutes, or until the cabbage is cooked through but tender. Sprinkle in the cider vinegar or lemon juice, and season with salt and pepper.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Comfort Food
    Sides
    Salads
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      115mg
      2%

    Ingredients

    olive oil
    2 tsp

    butter
    1 tsp

    onion (diced)
    1/2

    Granny Smith or other tart apple (unpeeled and diced)
    1

    caraway seeds
    1/2 tsp

    sugar
    1/2 tsp

    shredded red cabbage
    3 cup

    low sodium chicken broth
    1/4 cup

    apple juice
    1/4 cup

    apple cider vinegar or lemon juice
    1 tbsp

    salt and pepper to taste (not included in nutrition analysis)
    1

  • Braised Brussels Sprouts With Pancetta

    Braised Brussels Sprouts With Pancetta

    How to Make Braised Brussels Sprouts With Pancetta


    10 min prep time


    10 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Trim the stem ends of the Brussels sprouts and remove outer leaves. Wash Brussels sprouts. Thinly slice the Brussels sprouts vertically (from stem end).
    2. Place extra virgin olive oil in large sauté pan. Add garlic, shallots, pancetta, and Brussels sprouts. Cook 3-5 minutes until vegetables begin to soften and pancetta begins to brown.
    3. Add 1/2 cup stock and cook until tender. Add more stock as necessary. Season with salt and pepper, if desired.
    Low Carb
    Veggie Rich
    Italian
    Dinner
    Foodie
    Lunch
    Quick & Easy
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      265mg
      6%

    Ingredients

    salt (optional)
    1/4 tsp

    black pepper (optional)
    1/4 tsp

    chicken or vegetable broth
    1 cup

    pancetta (finely chopped)
    1 1/4 oz

    shallots (thinly sliced)
    2

    garlic (minced)
    2 clove

    olive oil
    1 tbsp

    fresh Brussels sprouts
    2 cup

  • Better Mashed Potatoes

    Better Mashed Potatoes

    How to Make Better Mashed Potatoes

    The potato is the star of this comfort-food side dish, but a nonstarchy vegetable plays a surprising supporting role. The result is light and luscious. 

    Smart Swaps: The original mashed potato recipe (serving size: 1/2 cup) had 130 calories, 8 g fat (4.7 g sat. fat, 0.3 g trans fat), 15 g carbohydrate, and 770 mg sodium. *

    Mashing options: Put the mixture through a ricer or a food processor for a smooth mash. Mash with a potato masher for a coarse mash. 

    Veggie Helper: Cauliflower, which has less starch than potato, helps cut in half the carbohydrate grams in this dish. 

    Less Fat: Fat-free buttermilk adds richness without the fat calories of the butter and whole milk in the original recipe. 

    More Flavor: I used less salt overall but swapped in a small amount of Parmesan for a flavor boost.


    20 min prep time


    15 min cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, place the potato, garlic, and cauliflower and enough water to cover. Bring to boiling, reduce the heat to medium, and cook until the potato and cauliflower are tender, about 15 minutes.

    2. Drain and add the vegetables and garlic back to the pot. Cover the pot with a kitchen towel and put the lid over the towel. Let stand for 5 minutes. Remove the lid and towel. This process helps to dry the vegetables so they mash better.

    3. Add the buttermilk, cheese, olive oil, butter, salt, and pepper. Mash* just until the ingredients are lightly combined. If desired, garnish with fresh snipped chives.

    Veggie Rich
    Low Carb
    Kid Friendly
    Comfort Food
    Vegetarian
    Sides
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      2g

    • Potassium
      264mg
      6%

    Ingredients

    black pepper
    1/2 tsp

    salt
    1 tsp

    butter (unsalted butter)
    2 tsp

    olive oil
    1 tbsp

    Parmesan cheese (grated)
    2 tbsp

    low-fat buttermilk
    1/3 cup

    head cauliflower (separated into small florets, discard core and stem)
    1

    garlic (peeled and left whole)
    5 clove

    russet or baking potatoes (peeled and cut into 2-inch cubes)
    7 oz

  • Basic Tuscan Bean Soup

    Basic Tuscan Bean Soup

    How to Make Basic Tuscan Bean Soup


    10 min prep time


    28 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. Add the garlic and rosemary and sauté for 1 minute. Add the remaining ingredients, except the vinegar and basil. Bring to boiling. Reduce the heat and simmer, partially covered, for 20 minutes.
    2. Add the vinegar. Top with the basil before serving.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Veggie Rich
    Fiber Focused
    Italian
    Comfort Food
    Dinner
    Lunch
    Main Dish
    One Pot
    Quick & Easy
    Soup
    Vegetarian
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      7g

    • Potassium
      460mg
      10%

    Ingredients

    fresh basil (minced)
    2 tbsp

    balsamic vinegar
    2 tbsp

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

    canned diced tomatoes
    14 oz

    chicken or vegetable broth
    5 cup

    fresh rosemary (minced)
    2 tsp

    garlic (minced)
    4 clove

    carrot(s) (diced)
    2

    celery (diced)
    2 stalks

    onion(s) (diced)
    1

    olive oil
    1 tbsp

  • Apple Mustard Pork Chops

    Apple Mustard Pork Chops

    How to Make Apple Mustard Pork Chops

    Apple juice, mustard, and shallot create a flavorful and slightly sweet marinade for these pork chops. Great on the grill, or you could cook the chops on the stovetop or in the oven. Pair with a simple side salad, or a seasonal vegetable side, like this Braised Cabbage and Apples.


    6 hr prep time


    20 min cook time


    4servings


    1 chop

    Print Recipe >

    Step-By-Step Instructions:

    1. Trim the pork chops of excess fat.
    2. Add the rest of the ingredients to a large bowl or zip-top bag. Add the pork chops and turn to coat. Let the pork chops marinate for 6 to 8 hours or overnight in the refrigerator.
    3. Remove the pork chops from the marinade, and add the excess marinade to a small saucepan. Set the marinade aside.
    4. 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 heat.
    5. Add the pork chops to the grill, and sear on each side for about 3 minutes. Then cover the grill and cook for about 15 minutes until the chops register 145 degrees on an instant-read thermometer. Remove the chops from the grill and let them rest for a few minutes (to retain the juices) before serving.
    6. Heat the excess marinade on medium-high heat for 2 minutes. Serve the heated marinade over the pork chops.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Grilling
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chop


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        3.1g

        16%

    • Cholesterol
      60mg

      20%

    • Sodium
      285mg

      12%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      21g

    • Potassium
      330mg
      7%

    Ingredients

    pork chops (bone-in, about 1/2 inch thick)
    4

    shallots (finely minced)
    1

    garlic (finely minced)
    2 clove

    olive oil
    2 tbsp

    coarse Dijon mustard
    2 tbsp

    apple juice (no sugar added)
    1/2 cup

    fresh thyme (finely minced)
    1 tsp

    black pepper
    1/4 tsp

    salt
    1/8 tsp