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Tag: main dish

  • Grilled Pork With Tomato, Artichoke, And Kale Salsa

    Grilled Pork With Tomato, Artichoke, And Kale Salsa

    How to Make Grilled Pork With Tomato, Artichoke, And Kale Salsa


    10 min prep time


    8 min cook time


    4servings


    3 ounces cooked pork and 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a grill or grill pan coated with cooking spray over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper and cook 4 minutes on each side or until slightly pink in center.
    2. Meanwhile, combine salsa ingredients in a medium bowl. Serve with pork.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Mediterranean
    Grilling
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked pork and 1/2 cup salsa


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      415mg

      18%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      19g

    • Potassium
      460mg
      10%

    Ingredients

    pork chops (boneless)
    4

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    tomato(es) (diced)
    1 cup

    canned, quartered artichoke hearts (chopped)
    1/3 cup

    fresh kale (finely chopped)
    1/2 cup

    red onion (finely chopped)
    1/4 cup

    dried oregano (or 1 tbsp fresh oregano)
    1 tsp

    Extra Virgin Olive Oil
    1 tbsp

    cider vinegar
    2 tsp

    salt
    1/4 tsp

  • 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 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 Lamb Chops

    Grilled Lamb Chops

    How to Make Grilled Lamb Chops

    Lamb is great for the Easter season and a treat for any other time of the year. Lamb chops are a lean cut that are easily cooked on the grill. They are a good option to try when you get tired of the usual chicken and beef.


    4servings


    1 lamb piece

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut each lamb rack into four pieces with two bones, leaving one bone with an equal amount of meat.
    2. Combine olive oil, garlic, salt, pepper, and rosemary. Fully coat lamb ribs and marinate for 2 hours in the refrigerator.
    3. Preheat your grill and cook the chops over even heat. Flip chops over to cook both sides. Use a meat thermometer to check when the racks are done.
    Low Carb
    Grilling
    Mediterranean
    Gluten-Free
    Foodie
    Dinner
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    4 Servings



    • Serving Size

      1 lamb piece


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      70mg

      23%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      22g

    Ingredients

    frenched lamb racks (about 1 1/2 pounds, trimmed of fat)
    2

    olive oil
    1 tbsp

    garlic (minced)
    1 tbsp

    salt
    1/2 tsp

    Pinch ground pepper
    1

    fresh rosemary (about 1 inch each)
    2 sprig

  • Grilled Fish Tacos With Strawberry-Mango Salsa

    Grilled Fish Tacos With Strawberry-Mango Salsa

    How to Make Grilled Fish Tacos With Strawberry-Mango Salsa

    This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.


    30 min prep time


    15 min cook time


    4servings


    2 tacos and 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15–20 minutes.
    2. While fish is marinating, stir together all the salsa ingredients in a medium bowl.
    3. Preheat an outdoor grill or grill pan to medium-high heat.
    4. Remove the cod from the marinade and grill for 3–4 minutes on one side. Then flip and grill 1–2 minutes on the other side, or until fish flakes easily with a fork.
    5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
    6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco), and serve.
    Kidney-Friendly
    CKD Dialysis
    Low Sodium
    Seafood
    Mexican/Southwestern
    Latin American
    Grilling
    Quick & Easy
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tacos and 1/4 cup salsa


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      24g

    • Potassium
      415mg
      9%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    lime juice (freshly squeezed)
    2 tbsp

    lime zest (freshly grated)
    1 tsp

    chipotle chili powder
    1/4 tsp

    ground cumin
    1/2 tsp

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    cod filets (or similar flaky white fish)
    1 lbs

    corn tortillas
    8

    strawberries (chopped)
    1/2 cup

    mango (chopped)
    1/2 cup

    small shallot (minced)
    1

    lime zest (freshly grated)
    1/4 tsp

    lime juice (freshly squeezed)
    2 tbsp

    fresh cilantro (chopped)
    1/4 cup

  • 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

  • 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

  • Grilled Athenian Burger

    Grilled Athenian Burger

    How to Make Grilled Athenian Burger

    When is a burger not just a burger? You’ll soon find out after trying this version. You may substitute 50% lamb for beef in this recipe as well. I sometimes spike this recipe with crushed red chili flakes or a minced Serrano chili because I’m a spicy food freak.

    Note—The Nutrition Facts information for this recipe is for the burger patty and suggested toppings only.


    10 min prep time


    13 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large mixing bowl combine all ingredients and mix until just combined.
    2. Divide mixture into 4 equal parts and form 4 burgers. Place on a plate and refrigerate until ready for grilling.
    3. Spray grill or stove-top grill pan with high- heat olive or canola oil spray. Heat grill to high temperature (450–500°F).
    4. Grill burgers for approximately 6–8 minutes. Turn and repeat process for an additional 4–5 minutes. Check for doneness with a thermometer. Internal temperature should be about 160°F as they will continue to cook for a few minutes.
    5. Top with fresh romaine leaves, sliced tomatoes, and red onion on a whole-grain bun or wrapped in a pita.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Grilling
    Dinner
    Holidays & Entertaining
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      70mg

      23%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      390mg
      8%

    Ingredients

    ground beef (95% lean)
    1 lbs

    Greek yogurt (fat-free)
    4 tbsp

    garlic (minced)
    1 clove

    fresh leaf oregano
    1 tsp

    fresh leaf parsley (chopped)
    2 tbsp

    lemon zest (lemon peel, grated)
    1/2 tsp

    black pepper
    1/4 tsp