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Tag: lunch

  • Chopped Black Bean Chicken Salad

    Chopped Black Bean Chicken Salad

    How to Make Chopped Black Bean Chicken Salad

    You can either use leftover chicken breasts for this quick and easy recipe or purchase a cooked rotisserie chicken from your local grocery store.


    15 min prep time


    5servings


    about 2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large salad bowl, add all of the ingredients, except salad dressing, and toss.
    2. Add the salad dressing and toss to coat well. Divide evenly among 5 bowls.
    Veggie Rich
    Mexican/Southwestern
    Main Dish
    Salads
    Lunch
    Dinner
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      about 2 cups


    • Amount per serving



      Calories





      235

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      50mg

      17%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%

    • Protein
      22g

    Ingredients

    romaine lettuce (chopped)
    8 cup

    green onions (chopped)
    2

    frozen corn (thawed)
    1/2 cup

    canned black beans (rinsed and drained)
    1/2 cup

    goat cheese (chevre) (crumbled)
    1 oz

    cooked chicken breast (diced)
    2 cup

    black bean tortilla chips (crushed)
    1/2 cup

    Orange Citrus Bottled Dressing (Such as Litehouse or dressing of your choice)
    10 tbsp

  • Chipotle Chili and Tea Rubbed Salmon

    Chipotle Chili and Tea Rubbed Salmon

    How to Make Chipotle Chili and Tea Rubbed Salmon

    Spice rubs are simple to make and keep in the refrigerator for weeks. Try this rub on seafood, meat, poultry, or vegetables.


    25 min prep time


    10 min cook time


    8servings


    4 oz salmon

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all ingredients except the salmon in a blender or food processor and purée until smooth.

    2. Rub the mixture over the surface of the salmon. Place the salmon on a baking dish and let marinate for 20 minutes.

    3. Preheat the grill to medium-high heat. You can cook the salmon directly on a piece of foil or place them on a perforated grill grate used for fish or vegetables. Cook over indirect heat (away from the heat source) for 5–6 minutes on each side. The salmon is done when it reads 145 degrees F on an instant thermometer.

    4. Cool for 30 minutes before serving. 

    Low Carb
    Seafood
    Mexican/Southwestern
    Holidays & Entertaining
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz salmon


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      26g

    • Potassium
      282mg
      6%

    Ingredients

    chipotle chili in adobo
    4 whole

    olive oil
    1 tbsp

    light brown sugar
    1 tbsp

    ground tea leaves (green or black)
    1 tbsp

    dried oregano
    1 tsp

    Kosher Salt
    1 tsp

    lime juice
    1 tbsp

    sockeye salmon (skin removed)
    2 lbs

  • Chickpea Patties With Mango Chutney

    Chickpea Patties With Mango Chutney

    How to Make Chickpea Patties With Mango Chutney

    Author Robyn webb says, “My chickpea patties first made their appearance in the pages of Diabetes Forecast magazine. We received so many compliments about this recipe that I want to share it again. Similar in flavor to falafel, but with an Indian flair, these can be prepared, placed on a plate, covered, and refrigerated hours before you plan to cook them.”


    12 min prep time


    14 min cook time


    4servings


    1 patty

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a cast iron skillet over medium heat. Add the onion and sauté for 3 minutes. Add in the celery, red pepper, parsley, and garlic, and sauté for 2 minutes. Add in the curry powder, cumin, cayenne, and a pinch of sea salt and pepper, if desired, and remove from the heat.
    2. Puree the chickpeas in a food processor or blender, adding a little water, if necessary. Pulse until you have a coarse puree. Add the chickpeas to a bowl. Add in the vegetable mixture, egg, and breadcrumbs and mix well. Adjust the seasonings with additional salt and pepper, if necessary.
    3. Form the mixture into four patties. Heat the cast iron skillet over medium-high heat. Add the olive oil. Add the patties and brown on both sides for about 5-6 minutes per side. Add the patties to toasted whole-grain buns and top with tomato, lettuce leaves, and mango chutney, if desired.
    Veggie Rich
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Indian
    Comfort Food
    Dinner
    Lunch
    Main Dish
    Sandwiches
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 patty


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      45g

      16%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        7g

    • Protein
      13g

    • Potassium
      460mg
      10%

    Ingredients

    olive oil
    2 tsp

    small onion (diced)
    1

    celery (minced)
    3 tbsp

    red bell pepper (minced)
    2 tbsp

    parsley (minced)
    2 tbsp

    garlic (minced)
    2 clove

    curry powder
    2 tsp

    ground cumin
    1/4 tsp

    cayenne pepper
    1 pinch

    salt
    1 pinch

    black pepper (to taste)
    1 pinch

    chickpeas (garbanzo beans) (drained and rinsed)
    2 cup

    1 egg (beaten)
    1 whole

    whole-wheat panko breadcrumbs
    1 1/2 cup

    olive oil
    1 tbsp

    whole wheat hamburger buns (toasted, optional)
    4

    tomato(es)
    4 slice

    lettuce
    4 leaves

  • Chickpea Pasta with Roasted Vegetables

    Chickpea Pasta with Roasted Vegetables

    How to Make Chickpea Pasta with Roasted Vegetables

    This delicious dish uses a new type of pasta made from chickpeas. Chickpea pasta is higher in fiber and protein than regular pasta, making it better for blood glucose management. It’s also grain- and gluten-free. Here we use roasted broccoli and zucchini, but you could sub in any seasonal nonstarchy vegetable, or use frozen vegetables.


    10 min prep time


    25 min cook time


    5servings


    1 1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.

    2. Place the zucchini and broccoli in a bowl. Add the olive oil, salt (optional), and pepper; toss to coat and spread on the baking sheet. Bake for 20 minutes. Remove the vegetables from the oven.

    3. While the vegetables are baking, cook the pasta according to the package directions. Note it says not to boil water for pasta, but rather to bring the water to near boiling and let the pasta sit in the water 4-6 minutes; stirring occasionally.

    4. Drain the pasta after cooking. Add the chicken broth to pot. Add the pasta, cooked vegetables, and oregano to the pot and mix well.

    5. Sprinkle with Parmesan cheese and serve immediately.

    Veggie Rich
    Fiber Focused
    Italian
    Vegetarian
    Main Dish
    Gluten-Free
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      1 1/3 cup


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        4g

    • Protein
      13g

    • Potassium
      764mg
      16%

    Ingredients

    medium zucchini (diced)
    2

    nonstick cooking spray
    1

    broccoli florets
    12 oz

    olive oil
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    box chickpea penne pasta
    8 oz

    low sodium vegetable broth
    1/2 cup

    dried oregano (dried)
    1/4 tsp

    Parmesan cheese (freshly grated)
    3 tbsp

  • Chicken, Mushroom and Barley Soup

    Chicken, Mushroom and Barley Soup

    How to Make Chicken, Mushroom and Barley Soup

    With our tips for bulk cooking barley in advance, this soup can be a quick and easy weeknight meal. If you’re tight on time, pick up a pre-chopped blend of onion, carrots and celery.


    15 min prep time


    30 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add oil to a soup pot over medium heat. Add the onion, carrots, celery and mushrooms. Sauté for 5 minutes.
    2. Add broth, thyme, bay leaves, salt and pepper. Bring to a boil then reduce to a simmer, covered for 20 minutes.
    3. Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.
    4. Note:To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
    Comfort Food
    Lunch
    Dinner
    Budget Friendly
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      30mg

      10%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      15g

    • Potassium
      520mg
      11%

    Ingredients

    olive oil
    2 tsp

    medium onion (diced)
    1

    carrot(s) (diced)
    2

    celery stalks (diced)
    3

    white (button) mushrooms (sliced)
    1 lbs

    low sodium chicken broth (low-sodium, fat-free)
    32 oz

    fresh thyme
    1 sprig

    bay leaves
    2

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    cooked barley
    1 cup

    cooked chicken (shredded)
    2 cup

  • Chicken–White Bean Soup With Fresh Veggie Topper

    Chicken–White Bean Soup With Fresh Veggie Topper

    How to Make Chicken–White Bean Soup With Fresh Veggie Topper

    This recipe from Two-Step Diabetes Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.


    5 min prep time


    10 min cook time


    4servings


    1 1/4 cups soup and 2/3 cup topping per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the broth, chicken, beans, bell pepper, chili powder, and cumin in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes or until pepper is tender. Remove from heat.
    2. Combine the diced tomatoes, avocado, green onion, cilantro, oil, and salt, and spoon equal amounts on top of each serving of soup. Serve with lime wedges.
    Fiber Focused
    Mediterranean
    Comfort Food
    Italian
    Soup
    Dinner
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups soup and 2/3 cup topping per serving


    • Amount per serving



      Calories





      325

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      560mg

      24%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        4g

    • Protein
      31g

    • Potassium
      1010mg
      21%

    Ingredients

    low sodium chicken broth (reduced-sodium)
    3 cup

    chicken breast meat (cooked diced)
    2 cup

    Great Northern beans (no-salt-added, rinsed and drained)
    1 (15-oz) can

    green bell pepper or 1 medium poblano chili pepper (diced, finely chopped)
    3/4 cup

    chili powder
    1 tbsp

    ground cumin
    1 1/2 tsp

    tomato(es) (diced)
    1 cup

    ripe medium avocado (diced)
    1

    green onion (finely chopped)
    1/2 cup

    fresh cilantro (chopped)
    1/2 cup

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/8 tsp

    medium lime (cut in four wedges)
    1

  • Chicken Salad with Strawberries

    Chicken Salad with Strawberries

    How to Make Chicken Salad with Strawberries

    The strawberries and poppy seed dressing give this 5-ingredient salad a refreshing sweet taste that’s still low in carbohydrate.


    10 min prep time


    4servings


    2 cups salad, 1 ½ Tbsp. dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. In a salad bowl, mix together all salad ingredients
    2. Pour dressing over salad and toss to coat.
    Veggie Rich
    Lunch
    Quick & Easy
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad, 1 ½ Tbsp. dressing


    • Amount per serving



      Calories





      265

    • % Daily value*

    • Total Fat
      10.5g

      13%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      60mg

      20%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        11g

    • Protein
      25g

    • Potassium
      560mg
      12%

    Ingredients

    organic baby spinach (5.5 oz bag)
    1 package

    raw almonds (sliced)
    4 tbsp

    strawberries (sliced)
    2 cup

    cooked chicken breast (diced)
    2 cup

    light poppy seed dressing
    6 tbsp

  • Chicken Lettuce Wraps

    Chicken Lettuce Wraps

    How to Make Chicken Lettuce Wraps

    These low-carb little wraps are quick and simple—but they don’t taste it or look it! They’re also a perfect diabetes-friendly lunch option, especially if you have a little leftover grilled or roasted chicken, such as our tasty Roasted Chicken Breasts. Having a party? No one needs to know these are super healthy. In fact, focus on the fun and let your guests assemble their own lettuce wraps!


    15 min prep time


    6servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix green onion, carrots, peanut sauce, and chicken together in a bowl. Divide the mixture evenly among six lettuce leaves.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Asian
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      6g

    • Potassium
      104mg
      2%

    Ingredients

    green onion (scallion) (thinly sliced)
    2 stalks

    julienne or matchstick carrots
    6 med

    Asian peanut sauce
    6 tsp

    grilled chicken (finely chopped)
    6 oz

    lettuce (Boston or Bib lettuce work well)
    6 leaves

  • Chicken Joes

    Chicken Joes

    How to Make Chicken Joes

    OK, so time for a confession. While we always had home-cooked meals, we also always had a can of Sloppy Joe mix tucked into the corner of the pantry for when we got lazy. Knowing now that processed foods are not healthy, I developed these Chicken Joes that are much more diabetes-friendly with all the same taste of the sloppy Joes of childhood. With extra vegetables, this version makes the grade.


    15 min prep time


    20 min cook time


    8servings


    1 open-faced sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, cook the ground chicken, onion, garlic, chili powder, paprika, salt, and pepper over medium heat until meat is browned, about 5–6 minutes.
    2. Add in the green or red pepper and zucchini and cook over low heat for about 5 minutes, until vegetables are tender. Add the diced tomatoes and BBQ sauce and simmer for 10 minutes.
    3. Serve the mixture over half of a toasted bun.
    Comfort Food
    Kid Friendly
    Dinner
    Lunch
    Sandwiches
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    Nutrition facts

    8 Servings



    • Serving Size

      1 open-faced sandwich


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      30mg

      10%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      10g

    Ingredients

    ground chicken
    3/4 lbs

    small onion (minced)
    1

    garlic (minced)
    2 clove

    chili powder
    1 tsp

    paprika salt (to taste)
    1/2 tsp

    red or green bell pepper (chopped)
    1

    zucchini (diced)
    3/4 cup

    14 1/2-ounce can diced tomatoes (drained)
    1

    bottled BBQ sauce (look for a brand with the lowest amount of sugar)
    1/2 cup

    whole wheat hamburger buns (toasted )
    4

  • Chicken Kale Salad with Fresh Ginger Dressing

    Chicken Kale Salad with Fresh Ginger Dressing

    How to Make Chicken Kale Salad with Fresh Ginger Dressing

    This quick and easy salad is ready in a snap with just a few ingredients, perfect for a balanced and quick lunch or side dish.


    5 min prep time


    12 min cook time


    4servings


    2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.
    2. Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well blended. Spoon equal amounts over all.
    Veggie Rich
    Low Carb
    Lunch
    Main Dish
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      28g

    • Potassium
      760mg
      16%

    Ingredients

    chicken breasts (boneless, skinless)
    1 lbs

    packed spinach with baby kale greens
    8 cup

    lite raspberry salad dressing (light)
    3/4 cup

    gingerroot (grated)
    2 tsp