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Tag: lunch

  • Grilled Chicken Salad With Candied Pecans

    Grilled Chicken Salad With Candied Pecans

    How to Make Grilled Chicken Salad With Candied Pecans

    Sometimes I just crave a simple field green salad with the crunch of nuts, tang of dried fruit, and some simple grilled chicken over the top. This is it. Top with Triple Citrus Vinaigrette.


    10 min prep time


    15 min cook time


    8servings


    1⁄8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans and cook 3–4 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
    2. Combine greens, Triple Citrus Vinaigrette, and orange sections in a large bowl. Toss well. Place 1 cup greens mixture on each of 8 plates. Top each serving with 1 1⁄2 teaspoons pecans and 1 1⁄2 teaspoons cranberries.
    3. Top with grilled chicken breast and serve immediately.
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Mediterranean
    Grilling
    Dinner
    Lunch
    Main Dish
    Salads
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    Nutrition facts

    8 Servings



    • Serving Size

      1⁄8 recipe


    • Amount per serving



      Calories





      275

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      37g

    • Potassium
      520mg
      11%

    Ingredients

    Olive oil cooking spray
    1

    pecans (chopped)
    1/4 cup

    sugar
    1 tsp

    ground cayenne red pepper
    1/8 tsp

    fresh salad greens
    10 cup

    Triple Citrus Vinaigrette (Link to recipe in description)
    3/4 cup

    navel oranges (peeled and sectioned)
    2

    dried cranberries or apricots
    1/4 cup

    chicken breasts (grilled)
    2 lbs

  • Greek Salmon and Veggie Packets

    Greek Salmon and Veggie Packets

    How to Make Greek Salmon and Veggie Packets

    Salmon is a good source of heart-healthy omega-3 fatty acids. This is a tasty and healthy way to cook it along with some nutrient-rich low-carb veggies.


    15 min prep time


    20 min cook time


    4servings


    4oz. salmon + 1 cup vegetables

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    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Spray 4 8×8 inch sheets of aluminum foil with cooking spray. Set aside. 

    2. In a small bowl, combine lemon juice, garlic, oregano, salt, and pepper and set aside.

    3. Place ¼ of the zucchini, onion, and bell pepper in the center of each sheet of foil. Top each with a salmon fillet. 

    4. Pour ¼ of the lemon juice mixture over each salmon fillet. Top with ½ teaspoon olive oil.

    5. Bring the sides of the foil up on both sides and seal tightly for form a packet. Place the foil packets on a baking sheet and bake for 20 minutes.

    6. Check to make sure the salmon is cooked through. Open one packet slightly and place an instant read thermometer into the thickest part of the salmon. The salmon is done when it reaches at least 145 degrees F.

    7. Safety tip: Be careful when opening the foil packets because the steam could burn you. 

    Veggie Rich
    Low Sodium
    Low Carb
    Seafood
    Mediterranean
    Main Dish
    Gluten-Free
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4oz. salmon + 1 cup vegetables


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      540mg
      11%

    Ingredients

    nonstick cooking spray
    1 whole

    lemon juice
    1/4 cup

    garlic (minced)
    2 clove

    fresh oregano
    1 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1 tsp

    zucchini (thinly sliced)
    1 med

    onion(s) (thinly sliced)
    1 med

    red bell pepper (sliced into thin strips)
    1 med

    sockeye salmon fillets (4-ounce each, skinless)
    16 oz

    olive oil
    2 tsp

  • Greek Quinoa Salad

    Greek Quinoa Salad

    How to Make Greek Quinoa Salad

    This salad is a nutrition power-house. Quinoa is a gluten-free grain that provides carbohydrates and protein and the low-carb veggies add fiber and potassium.


    15 min prep time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook quinoa according to package directions with chicken broth. Let cool completely.
    2. In a large salad bowl, combine cooled quinoa and remaining salad ingredients.
    3. In a small bowl, whisk together dressing ingredients. Pour over salad and mix to coat. Serve cold.
    Low Sodium
    Veggie Rich
    Mediterranean
    Sides
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Salads
    Gluten-Free
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      5mg

      2%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      5g

    Ingredients

    quinoa
    1 cup

    low sodium chicken broth (low-sodium, reduced-fat, (or gluten-free broth if cooking gluten-free))
    2 cup

    large cucumber (peeled, seeded and diced)
    1

    grape tomatoes (10.5-ounce, cut in half)
    1 package

    red onion (finely diced)
    1/4 cup

    fresh parsley (chopped)
    1/4 cup

    feta cheese (reduced-fat, crumbled)
    1/2 cup

    red wine vinegar
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/2 tbsp

    low-calorie sugar substitute
    1 tsp

  • Greek Orzo Salad with Peas, Lemon and Kalamata Olives

    Greek Orzo Salad with Peas, Lemon and Kalamata Olives

    How to Make Greek Orzo Salad with Peas, Lemon and Kalamata Olives

    Add rotisserie chicken or grilled shrimp to turn this salad into an entrée. Otherwise, it can be served as a tasty side dish to complement grilled chicken or fish.


    6servings


    1/6 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients except spinach leaves in a large bowl. Marinate at least one hour in refrigerator, covered, before serving. Add spinach leaves just before serving.
    Veggie Rich
    Fiber Focused
    Mediterranean
    Salads
    Sides
    Vegetarian
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 of recipe


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      10mg

      3%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      11g

    • Potassium
      260mg
      6%

    Ingredients

    whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
    8 oz

    English cucumber (diced 1/2 inch)
    1 cup

    tomato(es) (chopped)
    1 cup

    red onion (chopped (half a medium onion))
    1/2 cup

    Kalamata olives (pitted and chopped)
    1/4 cup

    fresh dill (freshly minced)
    2 tbsp

    feta cheese (reduced-fat, crumbled)
    6 oz

    frozen peas (defrosted)
    1/2 cup

    lemon juice (fresh)
    1 tbsp

    Extra Virgin Olive Oil
    2 1/2 tbsp

    dried oregano (dried)
    1 tsp

    baby spinach leaves (heaping)
    1 cup

  • Greek Bean Salad

    Greek Bean Salad

    How to Make Greek Bean Salad

    Beans are one of the healthiest carbohydrate sources. They are full of fiber and other nutrients. If you need to eat a gluten-free diet, beans can be a staple in your meal plan.


    15 min prep time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium salad bowl, combine the beans, tomatoes, onion, bell pepper, feta cheese, and olives.
    2. In a small bowl, whisk together the vinegar, olive oil, oregano, and black pepper. Pour the dressing over the salad ingredients and mix to coat. Serve cold.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Mediterranean
    Lunch
    No Cook
    Salads
    Gluten-Free
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      220mg
      5%

    Ingredients

    cannellini beans (rinsed and drained)
    1 (15.5-oz) can

    grape tomatoes (cut in half)
    1 cup

    diced red onion
    1/4 cup

    diced green bell pepper
    1/4 cup

    crumbled reduced-fat feta cheese
    1/4 cup

    Kalamata olives (pitted and chopped)
    6

    red wine vinegar
    1/4 cup

    olive oil
    1/4 cup

    dried oregano
    1/2 tsp

    black pepper
    1/4 tsp

  • Greek Bean and Vegetable Soup

    Greek Bean and Vegetable Soup

    How to Make Greek Bean and Vegetable Soup

    Known in Greece as Fassoulada, this hearty, thick soup is a popular dish in that country. Navy beans, onion, tomatoes, and garlic are the essential basics of this soup.


    10 min prep time


    10 min cook time


    2servings


    2 3/4 cups vegetables and beans, 1 1/4 cups broth, 1 oz. bread, ½ oz. cheese, 1 Tbsp. nuts

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in a large saucepan over medium-high heat. Add the onion, zucchini, celery, and garlic. Cook 2 to 3 minutes, until vegetables soften.
    2. Add vegetable broth, water, beans, and tomatoes. Break up the tomatoes with the edge of a cooking spoon. Bring soup to a simmer and cook 5 minutes.
    3. Add the spinach and thyme. Cook about 1 minute, until the spinach wilts. Add the black pepper. Ladle the soup into 2 bowls and sprinkle with the feta cheese and pistachio nuts. Serve bread on the side.
    Fiber Focused
    Veggie Rich
    Mediterranean
    Comfort Food
    Dinner
    Quick & Easy
    Vegetarian
    Main Dish
    Lunch
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      2 3/4 cups vegetables and beans, 1 1/4 cups broth, 1 oz. bread, ½ oz. cheese, 1 Tbsp. nuts


    • Amount per serving



      Calories





      420

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3.1g

        16%

    • Cholesterol
      5mg

      2%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      57g

      21%

      • Dietary Fiber
        14g

        50%
      • Total Sugars
        13g

    • Protein
      20g

    • Potassium
      20mg
      <1%

    Ingredients

    olive oil
    1 tbsp

    onion(s) (frozen chopped)
    1 cup

    zucchini (sliced)
    2 cup

    celery (sliced)
    1/2 cup

    garlic (minced)
    2 tsp

    low sodium vegetable broth (low-sodium)
    1 cup

    water
    1 cup

    canned navy or great northern beans (no-salt-added, rinsed and drained)
    3/4 cup

    canned whole tomatoes (low-sodium, no-sugar-added, drained)
    1 cup

    ready-to-eat spinach
    4 cup

    dried thyme (dried)
    1/2 tsp

    freshly ground black pepper
    1 1/4 tsp

    feta cheese (reduced-fat, crumbled, about 3 Tbsp.)
    1 oz

    pistachios (shelled, no-salt-added, dry-roasted, coarsely chopped)
    2 tbsp

    whole wheat bread (lower-sodium)
    2 slice

  • Grape Tomato Succotash

    Grape Tomato Succotash

    How to Make Grape Tomato Succotash

    Succotash is usually associated with summertime cuisine, when corn is in season. But this recipe is designed to be enjoyed anytime you’re able to pick up a pint of grape tomatoes. Since you can use frozen lima beans and corn here, you can savor this veggie dish often. It’s as colorful as it is flavorful.


    4servings


    1 rounded cup each

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium-high heat. Add the onion, lima beans, corn, and jalapeño, and sauté until the vegetables are heated through, about 3 minutes. Add the sunflower milk beverage and salt, and sauté until the vegetables are tender and liquid is fully reduced, about 6 minutes. Add the tomatoes and vinegar, and sauté until the tomatoes are heated through, about 1 minute. Stir in the cilantro. Adjust seasoning.
    2. Transfer to a serving bowl or individual bowls, garnish with additional cilantro, if desired, and serve.
    Veggie Rich
    Lunch
    Quick & Easy
    Salads
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 rounded cup each


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g

    • Protein
      9g

    • Potassium
      670mg
      14%

    Ingredients

    Extra Virgin Olive Oil
    2 tsp

    medium red onion (diced)
    1

    thawed frozen lima beans (or 2 cups shelled fresh lima beans)
    10 oz

    sweet corn (fresh (from 2 medium ears) or thawed frozen yellow)
    1 cup

    small jalapeño pepper, with seeds (thinly sliced crosswise)
    1/2

    sunflower milk beverage or almond milk (plain unsweetened)
    3/4 cup

    salt
    1/2 tsp

    grape tomatoes (quartered lengthwise)
    1 pints

    Apple Cider Vinegar
    1 tbsp

    cilantro (finely chopped fresh)
    3 tbsp

  • Gluten-Free Chicken Salad Wrap

    Gluten-Free Chicken Salad Wrap

    How to Make Gluten-Free Chicken Salad Wrap

    Check ingredients in gluten-free tortillas or wraps and try to find those made with whole-grains.


    10 min prep time


    4servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together the chicken, mayonnaise, hummus, celery, pepper, and thyme.
    2. Spread 1/2 cup chicken salad in the middle of 1 wrap. Top with 1 cup field greens. Fold left and right sides of the wrap in until they touch, and roll from the bottom to make a wrap.
    3. Repeat procedure for remaining 3 wraps.
    Fiber Focused
    Veggie Rich
    Lunch
    Gluten-Free
    Dinner
    Sandwiches
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      360

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      60mg

      20%

    • Sodium
      560mg

      24%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      25g

    • Potassium
      580mg
      12%

    Ingredients

    cooked chicken breast (shredded)
    2 cup

    light mayonnaise
    1/4 cup

    original hummus
    2 tbsp

    celery (diced)
    3 stalks

    black pepper
    1/8 tsp

    dried thyme
    1/4 tsp

    whole-grain wraps (gluten-free, (such as LaTortilla Factory Gluten-Free Wrap))
    4

    field greens
    4 cup

  • Ginger Honeydew Soup

    Ginger Honeydew Soup

    How to Make Ginger Honeydew Soup

    Cold soups are a wonderful way to begin a light meal. This emerald colored soup pairs nicely with a grain or pasta salad. The enticing ginger flavor will set your taste buds on fire for the next course.


    5 min prep time


    1 hr cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree the honeydew melon, maple syrup, lemon juice, and fresh ginger in a blender or food processor until smooth. Pour into a bowl, cover, and refrigerate 1 hour.

    2. For each serving, swirl in some yogurt and sprinkle with crystallized ginger.

    Comfort Food
    Soup
    Vegetarian
    Sides
    Foodie
    Appetizers
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        18g

    • Protein
      2g

    • Potassium
      320mg
      7%

    Ingredients

    honeydew melon ((from the salad bar or fresh-cut melon))
    2 1/2 cup

    pure maple syrup
    2 tbsp

    fresh lemon juice
    2 tbsp

    grated fresh ginger
    1 1/2 tsp

    plain yogurt (non-fat)
    1/3 cup

    crystallized ginger (finely minced)
    2 tsp

  • Garlicky Tomato Salad

    Garlicky Tomato Salad

    How to Make Garlicky Tomato Salad

    Plum and cherry tomatoes taste good year-round, so you can enjoy this salad anytime. In the summer, feel free to substitute yellow or heirloom tomatoes. Grilled shrimp is superb in this salad, so add it if you want to turn this into a main dish. Try this with sliced mint leaves in place of the basil or use half mint and half basil.


    10 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a layer of lettuce leaves on a serving platter or on four plates and arrange the sliced tomatoes. Place the cherry tomatoes on top.
    2. Whisk together the garlic, vinegar, mustard, oil, salt, and pepper and pour over the tomatoes.
    3. Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes and serve at once.
    Low Carb
    Comfort Food
    Mediterranean
    Lunch
    Salads
    Vegan
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      3g

    • Potassium
      520mg
      11%

    Ingredients

    large head butter lettuce (large leaves torn into smaller pieces)
    1

    small roma tomatoes (or 2 large) (sliced)
    4

    cherry tomatoes (halved)
    20

    large garlic (very finely chopped)
    1 clove

    red wine vinegar
    2 tsp

    Dijon Mustard
    1/2 tsp

    olive oil
    2 tbsp

    Kosher Salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    fresh basil leaves (thinly sliced)
    16

    toasted pumpkin seeds
    1 tbsp

    sunflower seeds
    1 tbsp