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Tag: main dish

  • Peppercorn Pistachio Caesar-Style Salad with Chicken

    Peppercorn Pistachio Caesar-Style Salad with Chicken

    How to Make Peppercorn Pistachio Caesar-Style Salad with Chicken

    This entree salad goes great with a side of garlic bread. You could also grill the chicken and make the dressing ahead of time so you can pack it for lunch during the week.


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a grill or grill pan. Brush the chicken with the oil and sprinkle with salt. Grill over direct medium heat until fully cooked and grill marks form. Set aside.
    2. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 Tsp. peppercorns to a blender. Cover and puree.
    3. When ready to serve toss the dressing with the greens in a large mixing bowl. Transfer to 4 separate bowls or plate, top with grilled chicken, sprinkle with pistachios and the remaining 1/4 Tsp. peppercorns, and serve.
    Veggie Rich
    Grilling
    Italian
    Dinner
    Lunch
    Main Dish
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      55mg

      18%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        1g

    • Protein
      25g

    • Potassium
      700mg
      15%

    Ingredients

    chicken thighs (3-ounces each, boneless, skinless)
    4 whole

    canola oil
    2 tsp

    sea salt
    1/4 tsp

    hummus
    1/3 cup

    unsweetened green tea (chilled)
    3 tbsp

    Parmesan-Reggiano cheese (grated)
    3 tbsp

    garlic (large cloves)
    2 clove

    Dijon Mustard
    1 tbsp

    Worcestershire sauce
    2 tsp

    lemon juice
    2 tsp

    black peppercorns (freshly cracked, divided)
    1 1/4 tsp

    mixed greens (8 ounces)
    8 cup

    pistachios (roasted, shelled, chopped, lightly salted)
    2 tbsp

  • Penne with Broccoli Rabe, Prosciutto, and Garlic

    Penne with Broccoli Rabe, Prosciutto, and Garlic

    How to Make Penne with Broccoli Rabe, Prosciutto, and Garlic

    Broccoli rabe, a cousin of broccoli, is considered a homey comfort food among the Italians. Sun-dried tomatoes and lots of garlic add so much to this fast, easy dish


    15 min prep time


    15 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a pot of water to boil for the pasta. Add the pasta and cook for 10 minutes.
    2. In a sauté pan, add the olive oil and bring to medium-high heat.
    3. Add garlic, red pepper, broccoli rabe, sun-dried tomatoes, and 1/2 cup water and cook covered with a lid for 5 minutes.
    4. In a large bowl, add Parmesan cheese, ricotta cheese, goat cheese, and prosciutto and mix gently. Drain the pasta and add it to the bowl. Toss with garlic, broccoli rabe, and sun-dried tomato mixture.
    5. Add parsley, salt, and pepper.
    Veggie Rich
    Comfort Food
    Italian
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      255mg

      11%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      12g

    Ingredients

    penne pasta (uncooked)
    8 oz

    olive oil
    1 tbsp

    garlic (minced)
    4 clove

    red pepper (crushed)
    1/2 tsp

    broccoli rabe (trimmed and cut into 2-inch pieces)
    2 cup

    tomato(es) (sliced sun-dried)
    1/2 cup

    water
    1/2 cup

    Parmesan cheese (freshly grated)
    2 tbsp

    ricotta cheese (fat-free)
    1/2 cup

    goat cheese (chevre) (soft, reduced-fat)
    1/3 cup

    prosciutto (sliced 1/8-inch thick and diced)
    2 oz

    parsley (minced)
    2 tbsp

    kosher salt, to taste
    1

    black pepper, to taste (freshly ground)
    1

  • Pecan Crusted Turkey Tenderloin with Sweet Potatoes

    Pecan Crusted Turkey Tenderloin with Sweet Potatoes

    How to Make Pecan Crusted Turkey Tenderloin with Sweet Potatoes

    Nothing says the holidays like turkey and sweet potatoes. This delightful dish is full of vitamin A, fiber and healthy fats from the pecans.


    15 min prep time


    6servings


    4 ounces turkey + 6 sweet potato wedges

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Spray large rectangular baking dish with nonstick cooking spray.

    2. In a medium shallow bowl, whisk together egg and egg whites.

    3. In another medium shallow bowl, combine garlic powder, pepper and pecans.

    4. Dip turkey breast tenderloin in egg mixture and coat well. Dredge turkey in pecan mixture and cover on both sides. Place in baking dish. Discard leftover egg mixture.

    5. In a medium bowl, mix together the sweet potatoes, oil, cinnamon and Splenda Brown Sugar Blend.

    6. Arrange the sweet potatoes around the turkey breast tenderloin in baking dish. Bake for 50 minutes or until done (turkey breast reaches 165 degrees).

    Low Sodium
    Main Dish
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      4 ounces turkey + 6 sweet potato wedges


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      105mg

      35%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      408mg
      9%

    Ingredients

    Nonstick cooking spray
    1 whole

    eggs
    1 whole

    egg whites
    2 whole

    garlic powder
    1 tsp

    black pepper
    1/2 tsp

    pecan chips
    2 oz

    turkey breast tenderloin
    24 oz

    sweet potatoes (6-ounce each, peeled and cut into wedges (about 18 wedges per potato))
    2 med

    olive oil
    1 tbsp

    ground cinnamon
    1/2 tsp

    low-calorie brown sugar substitute
    2 tbsp

  • Parmesan Crusted Chicken

    Parmesan Crusted Chicken

    How to Make Parmesan Crusted Chicken

    A flavorful and versatile chicken recipe, serve this as a main entrée with vegetables or over a salad. It’s also kid-friendly and much healthier than any frozen chicken nugget.


    20 min prep time


    6servings


    2 chicken strips

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
    2. In a shallow dish, mix together cornmeal, Parmesan cheese, garlic powder and black pepper.
    3. In another shallow baking dish, whisk together egg whites.
    4. Dip chicken breast strip in egg mixture and then drench in cornmeal mixture. Coat well and place on baking sheet. Repeat procedure for all chicken strips.
    5. Spray chicken strips with cooking spray. Bake15-20 minutes or until done; turn chicken pieces over half way through cooking time.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    Italian
    Lunch
    Main Dish
    Gluten-Free
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      2 chicken strips


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      28g

    • Potassium
      250mg
      5%

    Ingredients

    nonstick cooking spray
    1

    cornmeal
    1/2 cup

    Parmesan cheese (freshly grated )
    1/3 cup

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    egg whites
    3

    boneless, skinless chicken breasts (cut into 12 thin strips)
    1 1/2 lbs

  • Panko Ranch Chicken Strips with Dipping Sauce

    Panko Ranch Chicken Strips with Dipping Sauce

    How to Make Panko Ranch Chicken Strips with Dipping Sauce


    10 min prep time


    12 min cook time


    4servings


    2 chicken tenderloins and 2 tablespoons sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Place chicken in a medium bowl with 1/4 cup of the ranch dressing; toss until well coated. Place the breadcrumbs in a shallow pan, such as a pie pan. Coat chicken pieces, one at a time with the breadcrumbs and set aside.
    2. Heat oil in a large skillet over medium-high heat. Add the chicken and immediately reduce to medium-low heat, cook 12 minutes or until golden and no longer pink in center, gently turning occasionally.
    3. Remove from skillet, sprinkle with 1/8 teaspoon salt. Serve with remaining 1/2 cup ranch for dipping.
    Kid Friendly
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 chicken tenderloins and 2 tablespoons sauce


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      30g

    • Potassium
      485mg
      10%

    Ingredients

    chicken tenderloins (about 1 pound total)
    8

    yogurt ranch dressing (divided use)
    3/4 cup

    panko bread crumbs
    3/4 cup

    canola oil
    3 tbsp

  • Oven Pork Stew with Sweet Potatoes and Shallots

    Oven Pork Stew with Sweet Potatoes and Shallots

    How to Make Oven Pork Stew with Sweet Potatoes and Shallots

    This dish is a beauty. The light purple color of the shallots contrasts nicely with the bright orange of the sweet potatoes. This is one of those classic stovetop-to-oven dishes that fills the kitchen with a heavenly aroma.


    20 min prep time


    45 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F. Heat the olive oil in a large ovenproof Dutch oven or similar pan. Add the pork, in two batches, until the pork is well browned on all sides, about 6 minutes per batch. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic and sauté for 2–3 minutes.
    2. Add the pork with any accumulated juices back into the pan and sprinkle with the flour. Cook for 1 minute, stirring continuously, until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt, and pepper. Bring to a boil. Lower the heat and add in the mushrooms.
    3. Transfer the pan to the oven and bake uncovered for 40–45 minutes or until the vegetables are tender. Sprinkle with parsley.
    Dinner
    Holidays & Entertaining
    Main Dish
    Sides
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      40mg

      13%

    • Sodium
      195mg

      8%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      18g

    Ingredients

    large shallots (peeled and left whole)
    8

    sweet potatoes (peeled and cut into 8 wedges)
    2 med

    medium onion (chopped)
    1

    boneless pork loin (cut into 1 1/2-inch pieces)
    1 lbs

    olive oil
    1 tbsp

    garlic (minced)
    4 clove

    flour
    3 tbsp

    low sodium chicken broth (fat-free)
    1 3/4 cup

    dry white wine (Pinot Grigio or Sauvignon Blanc)
    1/2 cup

    fresh thyme (minced)
    1 tbsp

    Kosher or sea salt, to taste
    1

    black pepper, to taste (freshly ground)
    1

    cremini or white button mushrooms (cleaned, stems removed, and cut in half)
    1/2 lbs

    fresh parsley (chopped)
    1/2 cup

  • Orzo, Lentil, and Fig Salad

    Orzo, Lentil, and Fig Salad

    How to Make Orzo, Lentil, and Fig Salad

    Author Barbara Seelig-Brown said, “The delicious and healthy flavors of the Mediterranean inspired me to create this salad. This recipe can be made a day or two ahead of time and kept refrigerated. This recipe is great for picnics, make-ahead meals, or brown bag lunches.”


    15 min prep time


    30 min cook time


    8servings


    1/8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook orzo according to package directions, approximately 9 minutes.
    2. Cook lentils in 3 cups water until tender, approximately 20 minutes.
    3. Place balsamic vinegar in bowl. Add garlic, oregano, basil, a pinch of sea salt, and a few grindings of pepper. Slowly whisk in olive oil. Set aside.
    4. Mix orzo, lentils, olives, figs, cheese, and nuts together. Add dressing. Taste and adjust seasonings.
    5. Garnish with fresh herbs before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Mediterranean
    Vegetarian
    Salads
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 recipe


    • Amount per serving



      Calories





      395

    • % Daily value*

    • Total Fat
      20g

      26%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      435mg

      19%

    • Total Carbohydrate
      44g

      16%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        10g

    • Protein
      13g

    • Potassium
      415mg
      9%

    Ingredients

    Orzo (rice shaped pasta), or the pasta shape of your choice (uncooked)
    8 oz

    lentils (uncooked, preferably French or small dark green)
    1 cup

    oil-cured black olives (pitted and chopped)
    1/2 cup

    mission figlets (dried, sliced)
    1/2 cup

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

    pignoli nuts (pine nuts) (toasted)
    1/2 cup

    white balsamic vinegar
    3 tbsp

    extra virgin olive oil
    6 tbsp

    garlic (minced)
    2 clove

    dried oregano (fresh, chopped)
    1 tbsp

    fresh basil leaves (fresh, torn)
    1/2 cup

    sea salt (Fine)
    1 pinch

    black pepper (Freshly ground)
    1

    Additional herbs for garnish (basil)
    1

  • Open Face Egg & Spinach Salad Sandwich

    Open Face Egg & Spinach Salad Sandwich

    How to Make Open Face Egg & Spinach Salad Sandwich

    This one dish meal is colorful, fresh, quick, easy, and delicious! Just right for one or more, especially after a trip to the Farmer’s Market.


    30 min prep time


    20 min cook time


    1serving


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Place egg in a pan just large enough to hold it. Add enough cold water to cover egg by 1 inch. Bring to a boil. Once the water comes to a boil, watch carefully. Boil 30 seconds to 1 minute. Turn heat off and cover. (Let sit 18 minutes. Note: Boiling the egg too long results in a green ring around the yolk; however, it is still safe to eat.)
    2. Mix together the tomato, corn, scallion, parsley, olive oil, vinegar, salt, and pepper. Set aside to let the flavors blend. This can be done ahead of time.
    3. Toast the bread and place it on a large plate. Lay the spinach on top of the bread.
    4. Slice the egg into 5–6 slices and lay them on top of the spinach. Spoon the tomato corn mixture onto the sandwich and serve.
    Fiber Focused
    Veggie Rich
    Comfort Food
    Dinner
    Lunch
    Main Dish
    Salads
    Sandwiches
    Vegetarian
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    Nutrition facts

    1 Serving



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      455mg

      20%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        10g

    • Protein
      17g

    • Potassium
      870mg
      19%

    Ingredients

    large egg (hard cooked)
    1

    tomato(es) (chopped (about 1 small or 1/2 of a medium tomato))
    1/3 cup

    corn kernels (lightly steamed, or use a leftover ear of fresh corn on the cob)
    1/2 cup

    scallion, 1–2 scallions, depending on their size (sliced)
    1/4 cup

    Italian parsley (chopped, flat)
    1 tbsp

    Extra Virgin Olive Oil
    1 tsp

    white balsamic vinegar
    1 tsp

    sea salt (fine)
    1 tsp

    black pepper (freshly ground)
    1/8 tsp

    rustic whole grain bread (such as ciabatta or round Italian sliced bread)
    1 slice

    baby spinach
    1 cup

  • Open-Faced Grilled Pepper-Goat Cheese Sandwiches

    Open-Faced Grilled Pepper-Goat Cheese Sandwiches

    How to Make Open-Faced Grilled Pepper-Goat Cheese Sandwiches


    5 min prep time


    25 min cook time


    4servings


    2 bread slices, 1/2 cup pepper mixture, and 2 tablespoons crumbled cheese

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat grill or grill pan over medium-high heat. Flatten pepper halves with palm of hand. Coat both sides with cooking spray and cook 20 minutes or until tender, turning frequently. Place on cutting board and coarsely chop. Combine the peppers with the vinegar and 1/8 teaspoon salt, if desired. Cover to keep warm.
    2. Coat both sides of the bread with cooking spray and cook 1 1/2 to 2 minutes on each side or until lightly browned. Cut each bread half crosswise into 4 pieces.
    3. Top each bread slice with 1/4 cup pepper mixture and sprinkle cheese evenly over all
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Grilling
    Vegetarian
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 bread slices, 1/2 cup pepper mixture, and 2 tablespoons crumbled cheese


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        10g

    • Protein
      12g

    • Potassium
      410mg
      9%

    Ingredients

    large red bell peppers (halved lengthwise)
    3

    balsamic vinegar
    1 1/2 tbsp

    whole grain loaf bread (cut in half lengthwise)
    8 oz

    goat cheese (chevre) (crumbled)
    2 oz

  • One-Pot Roasted Chicken with Acorn Squash

    One-Pot Roasted Chicken with Acorn Squash

    How to Make One-Pot Roasted Chicken with Acorn Squash

    The apples and cinnamon in this savory one-pot main dish will fill your home with a delicious Autumn aroma.


    5 min prep time


    55 min cook time


    4servings


    1 chicken thigh, 2 acorn squash wedges, about 4 slices of apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F.
    2. Season the chicken with the rosemary. In a Dutch oven or oven-safe pot, heat the oil over medium-high heat. Place the chicken in the pot and sear for 3 minutes per side.
    3. Cut the acorn squash in half lengthwise and scoop out the seeds. Cut each half into quarters; discard ends.
    4. Place the acorn squash and apple slices around the chicken. Drizzle the honey evenly over the squash and apple slices and then sprinkle them with cinnamon. Pour the water over the chicken.
    5. Bake for 45 minutes in the oven, uncovered. To serve, pour some of the juices over the chicken, squash, and apples.
    Fiber Focused
    Low Sodium
    Budget Friendly
    Gluten-Free
    Dinner
    One Pot
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh, 2 acorn squash wedges, about 4 slices of apple


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      105mg

      35%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        12g

    • Protein
      19g

    • Potassium
      615mg
      13%

    Ingredients

    thighs (4-ounce each, boneless, skinless chicken)
    4

    dried rosemary
    1 tsp

    olive oil
    2 tsp

    acorn squash (1-1/4 lbs)
    1

    Granny Smith or other tart apple (cored and sliced)
    1

    honey
    1 tbsp

    ground cinnamon
    1/4 tsp

    water
    1/2 cup