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Tag: lunch

  • Grilled Salmon and Avocado Salad

    Grilled Salmon and Avocado Salad

    How to Make Grilled Salmon and Avocado Salad

    This is a great seafood dish that will pair well with a small side of quinoa, or simply add on other nonstarchy vegetable like steamed green beans or cauliflower!


    15 min prep time


    1 hr 10 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. Pat the thawed salmon filets dry with a paper towel. Brush each side with the olive oil and season with the no-salt grill seasoning.
    3. Grill the salmon filets on each side for 4-5 minutes, or until just cooked through. Set aside.
    4. Build each salad starting with 1 cup of Romaine lettuce, top with 1/4 of the sliced onion, 1/4 cup of the sliced cucumber, the grilled salmon filet and 1/4 of the sliced avocado, Repeat for remaining three salads.
    5. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, Stevia, salt and pepper. Drizzle the dressing over each salad.
    Veggie Rich
    Low Carb
    Grilling
    Seafood
    Dinner
    Lunch
    Main Dish
    Salads
    Sides
    Vegetarian
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      21g

      27%

      • Saturated Fat
        3.6g

        18%

    • Cholesterol
      60mg

      20%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      24g

    • Potassium
      790mg
      17%

    Ingredients

    frozen salmon filets (4-ounce each, thawed)
    4

    olive oil
    1 tbsp

    grill seasoning (no-salt (Mrs. Dash Steak Grilling Blend))
    1 tbsp

    romaine lettuce (chopped)
    4 cup

    red onion (thinly sliced)
    1/2 cup

    cucumber(s) (thinly sliced)
    1 cup

    ripe avocado (peeled, seeded and sliced)
    1

    lime juice
    1/4 cup

    olive oil
    1 tbsp

    Dijon Mustard
    1 tsp

    stevia
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

  • Grilled Pork Tenderloin with Peach Salsa

    Grilled Pork Tenderloin with Peach Salsa

    How to Make Grilled Pork Tenderloin with Peach Salsa

    As the weather warms up and we take advantage of backyard escapes, this budget-friendly and tasty tenderloin recipe gives us an excuse to fire up the grill. The savory, herbal flavors of the dry seasoning are complimented perfectly by the seasonal fruit salsa, which adds a slightly sweet flavor and some fiber without adding significant carbs per serving. Still if you’re looking to limit carbs even further, the salsa can be omitted—the grilled pork tenderloin is quick, easy, healthy, and delicious all on it’s own!


    10 min prep time


    15 min cook time


    4servings


    3 oz pork, 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill to medium-high.
    2. Season the pork with the black pepper, garlic powder, and oregano.
    3. Place the pork on the grill and cook, turning frequently, for 12 to 15 minutes, or until done. Transfer the pork to a platter and allow the meat to rest for 10 minutes before carving.
    4. Meanwhile, in a small bowl, mix together the peach salsa ingredients. Slice the pork and serve with peach salsa.
    Low Sodium
    Grilling
    Mexican/Southwestern
    Dinner
    Budget Friendly
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz pork, 1/4 cup salsa


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      60mg

      20%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      23g

    • Potassium
      600mg
      13%

    Ingredients

    black pepper
    1/4 tsp

    red onion (finely diced)
    1/2 cup

    pork tenderloin
    1 lbs

    garlic powder
    1/2 tsp

    peaches (peeled and diced)
    2

    dried oregano (dried)
    1 tsp

    green bell pepper (finely diced)
    1

  • Grilled Pork and Cheese Quesadillas

    Grilled Pork and Cheese Quesadillas

    How to Make Grilled Pork and Cheese Quesadillas

    A Mexican favorite can now be yours. When a quesadilla is grilled rather than prepared in an indoor oven, the result is smoky, rich-flavored quesadilla. If you can’t grill outside, this works great prepared on a stovetop grill pan.


    10 min prep time


    15 min cook time


    8servings


    1/2 quesadilla

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an outdoor grill for medium heat. Heat the oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the pork and sauté for 5–6 minutes. Drain any excess fat.
    2. On two baking sheets, lay out 4 tortillas. Spray tops lightly with oil. Flip over. Spread 1/2 cup of pork evenly over the tortilla. Sprinkle with cheese, scallions, and chilies. Top all the tortillas with the remaining tortillas to form a quesadilla and press together lightly. Spray lightly with oil.
    3. When the grill is hot, place quesadillas on the grill. Grill for 5–7 minutes on each side. During some of this time, you may cover the grill to help melt the cheese and brown the quesadillas. When the first side is golden, flip over and grill the other side. Cut into wedges and serve with yogurt, salsa, and tomatoes.
    Comfort Food
    Grilling
    Kid Friendly
    Mexican/Southwestern
    Appetizers
    Holidays & Entertaining
    Lunch
    Main Dish
    Sandwiches
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 quesadilla


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      265mg

      12%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      18g

    Ingredients

    olive oil
    1 tsp

    onion(s) (minced)
    1/2 cup

    garlic (minced)
    2 tsp

    pork loin (ground)
    1 lbs

    corn or whole-wheat tortillas
    8

    Mexican cheese blend (reduced-fat)
    1 cup

    green onion (scallion) (thinly sliced)
    3

    canned green chiles (3-ounce can chopped mild or hot)
    1

    nonfat Greek yogurt
    1/2 cup

    salsa (prepared mild or hot)
    1/2 cup

    tomato(es) (diced)
    1 cup

  • Grilled Mango Chicken

    Grilled Mango Chicken

    How to Make Grilled Mango Chicken

    Serve this healthy grilled chicken recipe at your next barbeque or picnic. It makes a great substitute for fried chicken or bratwursts. Your guests will appreciate a healthier option and will enjoy this slightly sweet and citrusy dish.


    4servings


    1 chicken breast (117 g)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large resealable plastic storage bag, combine chicken with remaining ingredients. Place in refrigerator and marinate 8 hours or overnight, turning halfway during marinating time.

    2. Preheat grill to medium-high heat. Place chicken on grill, discarding excess marinade. Grill chicken 4 to 6 minutes per side, or until cooked through.

    Low Sodium
    Low Carb
    Mexican/Southwestern
    Latin American
    Indian
    Grilling
    Caribbean
    Holidays & Entertaining
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast (117 g)


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      35g

    • Potassium
      298mg
      6%

    Ingredients

    chicken breast cutlets (4 boneless, (1 pound total), skinless)
    1 lbs

    mango chutney or mango salsa
    2 tbsp

    fresh lime juice
    2 tbsp

    grated fresh ginger, or 1/2 Tsp. ground ginger
    2 tsp

    olive oil
    1 tbsp

    orange juice
    1/4 cup

    minced fresh oregano or 1/4 to 1/2 Tsp. dried oregano
    1 tsp

    hot pepper sauce
    1/2 tsp

    garlic (minced)
    2 clove

  • Grilled Lime Chicken Fajitas

    Grilled Lime Chicken Fajitas

    How to Make Grilled Lime Chicken Fajitas

    Chicken fajitas are one of the best choices when it comes to Mexican food because chicken is a lean protein and grilling is a healthy cooking method. Also, fajitas are topped with low-carb veggies like onions and green peppers.


    This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
     


    30 min prep time


    30 min cook time


    10servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together the lime juice and zest, honey, cilantro, cumin, chili powder, garlic powder, and pepper. Add the chicken breast tenderloins and marinate in the refrigerator for 20-60 minutes.
    2. Preheat a grill to medium heat. Place the onions and green peppers in a grill basket. Grill the vegetables in the basket, stirring occasionally, about 15-20 minutes until slightly charred.
    3. Add the chicken directly to the grill and cook 10-12 minutes, until done, turning once.
    4. Divide the chicken, green peppers and onions evenly among 10 tortillas. Top each fajita with 1 Tbsp. salsa.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Grilling
    Holidays & Entertaining
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        5g

    • Protein
      18g

    • Potassium
      300mg
      6%

    Ingredients

    large lime (zested and juiced)
    1

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh cilantro
    2 tbsp

    cumin
    1/2 tsp

    chili powder
    1 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    chicken tenderloins
    1 1/4 lbs

    large onion (sliced into strips)
    1

    green bell peppers (seeded and sliced into strips)
    2

    corn tortillas (or low-carb tortillas) (6-inch)
    10

    salsa
    10 tbsp

  • Grilled Chicken Wraps

    Grilled Chicken Wraps

    How to Make Grilled Chicken Wraps

    Grilled chicken thighs and onion fill these tasty dinner wraps. Cook the chicken and onions on an indoor or an outdoor grill.


    20 min prep time


    2servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a stove-top grill
    2. Remove visible fat from chicken, and season with salt and pepper to taste.
    3. Place chicken and onion slices on the grill. Cook 5 minutes. Turn chicken and onions over and grill 3 minutes. Spoon barbecue sauce over chicken and onion, and grill 2 minutes. A meat thermometer should reach 165 degrees F. Transfer to a plate. Using two forks, shred the chicken. Separate the onions into rings.
    4. Meanwhile, wrap the tortillas in foil and add to the grill for 3 minutes to warm through. Fill each tortilla with some of the chicken and onions, and roll into a wrap.
    5. Divide lettuce between two plates, and top with diced tomatoes. Serve.
    Grilling
    Cooking for 1 or 2
    Dinner
    Lunch
    Sandwiches
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    Nutrition facts

    2 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      363

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      138mg

      46%

    • Sodium
      335mg

      15%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        3.5g

        13%

    • Protein
      38g

    Ingredients

    chicken thighs (boneless, skinless)
    3/4 lbs

    salt and pepper to taste
    1 pinch

    onion slices (1/4-inch, about 1/2 cup)
    2 slice

    barbeque sauce (low-sugar, low-sodium)
    1/4 cup

    whole wheat flour tortillas (8-inch)
    2

    lettuce (shredded)
    1/2 cup

    fresh tomatoes (diced)
    1/2 cup

  • Grilled Clams With Garlic (Butter) And Lime

    Grilled Clams With Garlic (Butter) And Lime

    How to Make Grilled Clams With Garlic (Butter) And Lime

    I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.
    2. Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.
    3. Cook as per directions for direct heat method for 8–10 minutes, turning halfway through, until cooked through and clam shells fully open. Drizzle the butter into the clam shells and serve. Discard any clams that do not open.
    Low Carb
    Grilling
    Seafood
    Appetizers
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      190mg
      4%

    Ingredients

    I Can’t Believe It’s Not Butter
    2 3/4 tbsp

    garlic (peeled, thinly sliced)
    3 clove

    crushed red pepper flakes (crushed)
    1/2 tsp

    parsley (minced)
    2 tbsp

    littleneck clams (well washed)
    24

    Juice of 1 lime
    1

  • Grilled Chicken Sausage with Zucchini and Peppers

    Grilled Chicken Sausage with Zucchini and Peppers

    How to Make Grilled Chicken Sausage with Zucchini and Peppers

    Need a quick weeknight dinner and don’t feel like heating up the house? This 4-ingredient budget-friendly dish, cooked on the grill, is full of flavor and low in carbs. If desired, serve it with a side of wild rice or quinoa and a simple mixed green salad for a complete, balanced meal. Look for pre-cooked sausages with the lowest fat and sodium content that you can find.


    10 min prep time


    10 min cook time


    4servings


    1 sausage link and 1/2 cup zucchini-pepper mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a grill to medium high. Spray a grill rack with cooking spray. Add the zucchini and peppers to the grill or veggie basket and grill for 8 to 10 minutes, until tender.
    2. Place the chicken sausage on the grill and heat through for 4 to 5 minutes, turning frequently.
    Veggie Rich
    Low Carb
    Grilling
    Lunch
    Main Dish
    Quick & Easy
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sausage link and 1/2 cup zucchini-pepper mixture


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      17g

    • Potassium
      710mg
      15%

    Ingredients

    nonstick cooking spray
    1

    large zucchini (sliced into circles)
    2

    red bell pepper (sliced in 1-inch-wide strips)
    1

    fully cooked chicken sausage, any flavor, such as sun-dried tomato
    4 links

  • Grilled Chicken Sandwich With Olive Arugula Topping

    Grilled Chicken Sandwich With Olive Arugula Topping

    How to Make Grilled Chicken Sandwich With Olive Arugula Topping


    5 min prep time


    10 min cook time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large skillet over medium-high heat. Coat chicken with cooking spray and sprinkle with the basil, onion powder, and pepper flakes. Cook 5 minutes on each side or until no longer pink in center.
    2. Meanwhile, combine the topping ingredients in a medium bowl. Place the chicken on bottom half of the bread, top with the arugula mixture, top with remaining bread, and cut into four sections.
    Comfort Food
    Grilling
    Dinner
    Lunch
    Main Dish
    Quick & Easy
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      365

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      32g

    • Potassium
      405mg
      9%

    Ingredients

    chicken breasts (boneless, thin cutlets, rinsed and patted dry )
    4

    nonstick cooking spray
    1

    fresh basil leaves (dried)
    1 tsp

    onion powder
    1/2 tsp

    crushed red pepper flakes (dried)
    1/8 tsp

    multi-grain Italian bread (cut in half lengthwise)
    8 oz

    packed arugula or spring greens
    2 cup

    red onion (diced)
    1/4 cup

    Kalamata olives (pitted, coarsely chopped)
    16

    Extra Virgin Olive Oil
    1 1/2 tbsp

    red wine vinegar
    2 1/2 tbsp

  • Grilled Chicken Caesar Kabobs

    Grilled Chicken Caesar Kabobs

    How to Make Grilled Chicken Caesar Kabobs

    This tasty grilling recipe is also packed with vegetables. To make this dish even more colorful, add in some green and yellow pepper pieces on your kabobs.


    30 min prep time


    12 min cook time


    4servings


    2 cups romaine and 2 kabobs

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak the bamboo skewers in warm water for at least 30 minutes.
    2. Preheat an indoor or outdoor grill.
    3. While the skewers are soaking, whisk together the yogurt, garlic, lemon juice, Worcestershire sauce, olive oil, 2 Tbsps. parmesan cheese, salt, and ground black pepper.
    4. Add the chicken pieces to a bowl and pour 3 Tbsps. of the dressing over the chicken and toss to lightly coat. Let the chicken sit for 15 minutes. Note: Reserve the extra dressing and be sure it does not come in contact with the raw chicken.
    5. Thread alternating pieces of chicken and red bell pepper onto the soaked skewers starting and ending with the chicken, using 3 pieces of chicken and 3 pieces of red pepper.
    6. Grill the kabobs about 7 minutes, turning frequently or until the chicken is cooked through and reaches 165 degrees F. Set aside.
    7. Toss the romaine lettuce with the remaining salad dressing and then serve by putting two cups of salad on a plate, top with two chicken kabobs, sprinkle with 8 slices of olive, and one Tbsp. of grated parmesan cheese.
    Veggie Rich
    Low Carb
    Grilling
    Lunch
    Main Dish
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups romaine and 2 kabobs


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      36g

    • Potassium
      700mg
      15%

    Ingredients

    bamboo skewers
    8

    Plain Nonfat Greek yogurt (non-fat)
    1/2 cup

    garlic (minced or grated)
    1 clove

    lemon juice
    2 tbsp

    Worcestershire sauce
    2 tsp

    Extra Virgin Olive Oil
    1 tbsp

    grated Parmesan cheese (divided use)
    1/4 cup plus 2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    boneless, skinless chicken breast (cut into 3/4-inch cubes (aim for 24 pieces of chicken))
    1 1/4 lbs

    red bell peppers (seeded and cut into 1-inch pieces (aim for 24 pieces of pepper))
    2

    romaine lettuce (chopped)
    8 cup

    Kalamata olives (pitted and sliced into fourths )
    16