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Tag: main dish

  • Classic Beef Stew

    Classic Beef Stew

    How to Make Classic Beef Stew

    You don’t need cold weather to enjoy a great beef stew. There are so many new renditions of beef stew, but if you can make this classic version really well, that’s all you’ll need. Although button mushrooms can be used, try and seek out cremini mushrooms as the stew will taste more full-bodied.


    20 min prep time


    2 hr cook time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the all-purpose flour with the Italian seasoning. Heat the olive oil in a large Dutch oven over medium heat. Dredge the beef cubes lightly in the flour mixture and add the beef, in batches to keep the beef in one layer, until well browned on each side.
    2. Remove the beef from the pan and deglaze the pan with 1/4 cup chicken broth. Add in the mushrooms and sauté for about 4 minutes until well browned. Remove the mushrooms from the pan and deglaze with another 1/4 cup of the broth. Add the onions and garlic and sauté for 4 minutes. Return the beef to the pot, add the remaining chicken broth, and bring to a boil. Partially cover, lower the heat to simmer, and cook for 45 minutes, stirring occasionally.
    3. Peel and cut the potatoes into 3/4-inch pieces. Cut the carrots into 1/2-inch pieces. Add the potatoes and carrots to the stew and continue to cook for another 45 minutes or until vegetables are tender. Add in the reserved mushrooms, peas, and thyme. Season with red wine vinegar and black pepper.
    Comfort Food
    Dinner
    Main Dish
    One Pot
    Holidays & Entertaining
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      980mg
      21%

    Ingredients

    all-purpose flour or whole-wheat pastry flour
    2 tbsp

    Italian seasoning
    1 tbsp

    olive oil
    3 tbsp

    top round (cut into 3/4-inch cubes)
    2 lbs

    cremini (baby bella) mushrooms (cleaned, stemmed, and quartered)
    1 1/2 lbs

    low sodium chicken broth (reduced-sodium, low-fat, divided use)
    4 cup

    large onion (coarsely chopped)
    1

    garlic (minced)
    3 clove

    large russet potatoes
    2

    medium carrots (peeled)
    3

    frozen peas
    1 cup

    fresh thyme (minced)
    1 tbsp

    red wine vinegar
    1 tbsp

    freshly ground black pepper (1/4-1/2 tsp)
    1/2 tsp

  • Citrus-Baked Pork Chops

    Citrus-Baked Pork Chops

    How to Make Citrus-Baked Pork Chops


    10 min prep time


    1 hr cook time


    6servings


    1 pork chop

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Sprinkle meat with the lemon pepper.
    3. Heat the oil in a heavy frying pan and brown the chops on both sides.
    4. Drain fat and arrange in a baking dish. Place a slice of lemon on each chop.
    5. Combine ketchup, water, and pepper sauce, pour over chops.
    6. Bake until tender but no longer pink, about 50 minutes.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Caribbean
    Budget Friendly
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 pork chop


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      305mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      390mg
      8%

    Ingredients

    pork chops (lean, center-cut)
    6

    lemon pepper (salt-free)
    1 tsp

    olive oil
    2 tbsp

    lemon (cut into six round slices)
    1

    ketchup ((preferably no-sugar))
    1 cup

    water
    1 cup

    hot pepper sauce
    1 tsp

    Dash salt
    1

  • Citrus Mahi-Mahi Packet with Broccoli

    Citrus Mahi-Mahi Packet with Broccoli

    How to Make Citrus Mahi-Mahi Packet with Broccoli

    If you’re not sure how to start cooking fish, try a simple and delicious method like this packet. It’s full of fresh flavors from lemon, orange and dill. Sealing the fish in a parchment paper pouch steams it to perfection and infuses the fish with flavor from the citrus and herbs. If you don’t have parchment paper, aluminum foil will also work. We used mahi-mahi, but you could make this recipe with any type of fish filet.


    5 min prep time


    25 min cook time


    2servings


    1 mahi-mahi fillet, 1 cup broccoli

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425° F. Place two pieces parchment paper on a baking sheet.
    2. In a small bowl, whisk together lemon juice, olive oil, pepper and dill.
    3. Place a few lemon and orange slices on center of parchment papers. Place fish fillets on top of orange and lemon slices. Drizzle lemon sauce evenly over fish fillets. Top fish with remaining orange and lemon slices. Fold over the top of the parchment paper, then roll the sides in to form a sealed pouch.
    4. Place packets on baking sheet and bake for 25 minutes or until done.
    5. While fish is baking, steam broccoli for 5-6 minutes.
    6. Serve fish packet with steamed broccoli. Be cautious when opening fish packet, as steam may be hot.
    Veggie Rich
    Fiber Focused
    Seafood
    Cooking for 1 or 2
    Lunch
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    2 Servings



    • Serving Size

      1 mahi-mahi fillet, 1 cup broccoli


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      110mg

      37%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      32g

    • Potassium
      1210mg
      26%

    Ingredients

    lemon (juiced)
    1/2

    olive oil
    1 tbsp

    black pepper
    1/4 tsp

    chopped fresh dill
    2 tbsp

    lemon (sliced)
    1

    orange (sliced)
    1

    mahi-mahi fillets
    2 (5-oz) fillets

    broccoli (cut into florets)
    1 crown

  • Cilantro Lime Shrimp

    Cilantro Lime Shrimp

    How to Make Cilantro Lime Shrimp

    This refreshing dish is low in calories, high in flavor, and so versatile. It can be served hot or cold, and it’s great for a picnic (if you can keep it cool or it won’t be sitting out for too long), and could be wrapped in tortillas as easily as served over lettuce or rice. Serve with Buckwheat (Kasha) and Steamed Broccoli with Lemon-Pepper Seasoning.


    15 min prep time


    10 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Peel the garlic, juice the lime, chop the cilantro, combine the lime juice, cilantro, salt, and pepper.
    2. (Start the buckwheat and the broccoli first, if you are serving them.) In a large heavy skillet over medium-high heat, heat the oil. Add the garlic and cook it for 30 seconds or so until it is fragrant, then add the shrimp and cook, turning once, until the shrimp are pink and cooked through, about 2–3 minutes per side.
    3. Transfer the shrimp to a bowl, and combine with the lime juice, cilantro, salt, and pepper. Serve immediately or refrigerate for up to 2 days and serve cold.
    4. FLAVOR BOOSTER Double the garlic and sprinkle the finished dish with 1/2 teaspoon lime zest or salt-free lemon-pepper seasoning.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Quick & Easy
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      24g

    • Potassium
      275mg
      6%

    Ingredients

    Extra Virgin Olive Oil
    1 tsp

    garlic (minced, about 1 clove)
    1/2 tsp

    shrimp (large peeled and deveined, fresh (never frozen), if possible)
    1 lbs

    lime (juice only (2 tablespoons), or more to taste)
    1

    fresh cilantro (chopped, or more to taste)
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/8 tsp

  • 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

  • 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, Pasta, And Spinach Soup

    Chicken, Pasta, And Spinach Soup

    How to Make Chicken, Pasta, And Spinach Soup

    Warm up at lunch or dinner with this flavorful soup. It includes whole grains, lean protein and even some vegetables.


    10 min prep time


    20 min cook time


    4servings


    1 1/4 cups soup plus 2 teaspoons cheese

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, combine the broth and tomatoes and their liquid and bring to a boil over high heat. Stir in the pasta, return to a boil, reduce heat, cover, and simmer 6 minutes or until pasta is just tender.
    2. Remove from heat and stir in the remaining ingredients, except the cheese. Let stand, covered, 5 minutes to absorb flavors and heat through. Serve topped with cheese.
    Veggie Rich
    Mediterranean
    Dinner
    Main Dish
    Sides
    Soup
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups soup plus 2 teaspoons cheese


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      26g

    • Potassium
      580mg
      12%

    Ingredients

    low sodium chicken broth
    1 (14-oz) can

    canned diced tomatoes
    1 (14.5-oz) can

    whole grain or multigrain pasta (such as rotini)
    2 oz

    diced cooked chicken breast
    2 cups

    packed baby spinach
    1 cup

    chopped fresh basil
    1/4 cup

    extra virgin olive oil
    1 tbsp

    salt
    1/4 tsp

    grated parmesan cheese
    2 tbsp

  • 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 With Pineapple Mandarin Orange Salsa

    Chicken With Pineapple Mandarin Orange Salsa

    How to Make Chicken With Pineapple Mandarin Orange Salsa

    Cookbook author Robyn Webb says, “When I was a kid, I actually wasn’t a big fan of fresh fruit. But canned mandarin oranges always excited me and I have warm memories of a little cut glass bowl my Mom used to serve the tiny orange segments. I’ve of course expanded my fruit repertoire, but still think mandarin oranges are a great versatile fruit. Here, a simple salsa spiked with tropical coconut pairs well with cumin flavored seared chicken breasts.”


    20 min prep time


    16 min cook time


    4servings


    1 breast, 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a baking sheet with foil. Preheat the oven to 375 degrees. Combine all the ingredients for the salsa in a bowl. Cover and refrigerate for 1 hour.
    2. Meanwhile, trim any excess fat from the chicken breasts. Combine the cumin, chili powder, salt, and pepper. Rub each piece of chicken with the spice rub.
    3. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides for a total of 10 minutes. Add the chicken to the prepared baking sheet. Cover loosely with foil or parchment paper. Continue to cook the chicken breasts until cooked through, about 6–7 minutes.
    4. Bring the salsa up to room temperature. Serve the cooked chicken with the salsa.
    CKD Dialysis
    Kidney-Friendly
    Latin American
    Comfort Food
    Quick & Easy
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 breast, 1/2 cup salsa


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      25g

    • Potassium
      390mg
      8%

    Ingredients

    pineapple tidbits packed in their own juice (well drained)
    1 cup

    water- or juice-packed mandarin oranges (well drained, coarsely chopped)
    1 cup

    green onion (scallion) (white part only, minced)
    2

    red bell pepper (minced)
    1/4 cup

    unsweetened coconut flakes
    1 1/2 tbsp

    crushed red pepper flakes
    1/4 tsp

    chicken breasts (boneless, skinless)
    1 lbs

    ground cumin
    1 tsp

    mild or hot chili powder
    1 tsp

    Kosher Salt
    1/4 tsp

    freshly ground black pepper to taste
    1

    vegetable oil
    1 tbsp