The Super Diabetes Site

Tag: main dish

  • Chicken Apple Crunch Salad

    Chicken Apple Crunch Salad

    How to Make Chicken Apple Crunch Salad

    This savory and sweet chicken apple crunch salad will delight your taste buds by pairing fresh flavors with nutrition. Chicken apple crunch salad is delicious and light, good for lunch, dinner, or a protein-filled snack. It has been modified for the dialysis diet to encourage healthy eating and reduce food-related stress.


    5 min prep time


    5servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cube cooked chicken. Dice apple and celery. Chop scallions

    2. Combine chicken, apple, celery, scallions, and raisins in a large salad bowl.

    3. Whisk together mayonnaise, sour cream, lemon juice, cinnamon, and black pepper. Pour over the chicken-apple mixture and toss.

    4. Refrigerate to chill prior to serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    American
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    5 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      50mg

      17%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      16g

    • Potassium
      288mg
      6%

    Ingredients

    cooked chicken
    2 cup

    Gala apples
    1 cup

    celery
    1/2 cup

    scallions
    2 tbsp

    raisins
    1/4 cup

    light mayonnaise
    1/3 cup

    light sour cream
    1 tbsp

    lemon juice
    1 tbsp

    ground cinnamon
    1/4 tsp

    black pepper
    1/4 tsp

  • Peanut Chicken with Cauliflower Rice

    Peanut Chicken with Cauliflower Rice

    How to Make Peanut Chicken with Cauliflower Rice

    Craving Asian food but don’t want all the carbs? Try this healthier version of peanut chicken that substitutes white rice for riced cauliflower! Cauliflower is a great low-carb alternative to rice that offers an extra serving of nutritious veggies to this classic dish.


    10 inutes prep time


    20 min cook time


    4servings


    ½ cup cauliflower rice & 1 cup chicken and peanut sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Spray a large skillet with cooking spray and heat over medium heat. Add chicken and cook, stirring often, until golden brown. Transfer chicken to a plate and return the skillet to medium heat.

    2. Add the sesame oil and stir in the onion, garlic, ginger, and chili-garlic sauce. Cook, stirring occasionally, until onion softens, 4–5 minutes.

    3. Add soy sauce, peanut butter, coconut milk, almond milk, and tomatoes. Stir until the sauce is creamy and the peanut butter is fully distributed. 

    4. Bring to a simmer. Return chicken to the pan and add the chopped cilantro. Reduce heat to low and simmer until the sauce thickens, 3–4 minutes.

    5. Serve chicken over cauliflower rice and garnish with peanuts and more cilantro, if desired.

    Low Carb
    Asian
    One Pot
    Main Dish
    Budget Friendly
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup cauliflower rice & 1 cup chicken and peanut sauce


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      39g

    • Potassium
      671mg
      14%

    Ingredients

    nonstick cooking spray
    1 whole

    chicken breasts (cut into cubes)
    1 lbs

    yellow onion (diced)
    1/2 med

    garlic (minced)
    2 clove

    fresh ginger (grated)
    2 tsp

    toasted sesame oil
    1 tsp

    Thai style chili garlic sauce
    1 tsp

    soy sauce
    1 1/2 tsp

    peanut butter
    1 tbsp

    coconut milk
    2 tbsp

    unsweetened almond milk
    2 tbsp

    canned diced tomatoes (drained)
    14 1/2 oz

    fresh cilantro (chopped)
    1/4 cup

    cauliflower “rice”
    2 cup

    peanuts (chopped, optional)
    1 tbsp

  • Chicken Nuggets with Honey Mustard Dipping Sauce

    Chicken Nuggets with Honey Mustard Dipping Sauce

    How to Make Chicken Nuggets with Honey Mustard Dipping Sauce

    This recipe is not only delicious, but it’s also kidney-friendly. Try a variety of dipping sauces, such as barbecue sauce, curry sauce, fruit spreads, or low-sodium salad dressing.


    10 min prep time


    15 min cook time


    12servings


    3 nuggets, 1 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Stir mustard, mayonnaise, honey, and Worcestershire sauce in a small bowl. Refrigerate sauce to chill until nuggets are cooked.

    2. Preheat to 400 degrees F.

    3. Cut chicken breast into 36 bite-sized pieces.

    4. Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.

    5. Bake nuggets on a baking sheet sprayed with non-stick cooking spray for 15 minutes until done.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      3 nuggets, 1 tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      40mg

      13%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      11g

      4%

      • Total Sugars
        5g
      • Added Sugars
        5g

        10%

    • Protein
      9g

    • Potassium
      100mg
      2%

    Ingredients

    corn flakes
    3 cup

    1% milk
    2 tbsp

    eggs
    1 large

    Worcestershire sauce
    2 tsp

    honey
    3 tbsp

    mayonnaise
    1/2 cup

    Yellow Mustard
    1 tbsp

    boneless, skinless chicken breasts
    1 lbs

  • Green Pesto Pasta

    Green Pesto Pasta

    How to Make Green Pesto Pasta

    Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.


    5 min prep time


    15 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water to a boil and cook pasta as directed, without salt. Drain.

    2. Place basil leaves, garlic, and parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse.

    3. Add pepper to taste.

    4. Pour basil pesto sauce onto the pasta and toss to coat before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Sides
    Main Dish
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        1g

    • Protein
      8g

    • Potassium
      180mg
      4%

    Ingredients

    whole grain spaghetti noodles
    6 oz

    fresh basil
    2 cup

    garlic cloves
    4

    olive oil
    1/4 cup

    Parmesan cheese (shredded)
    2 tbsp

    black pepper
    1/4 tsp

  • Strawberry Cream Cheese French Toast Casserole

    Strawberry Cream Cheese French Toast Casserole

    How to Make Strawberry Cream Cheese French Toast Casserole

    Strawberry cream cheese French toast casserole is the perfect kidney-friendly dish to serve at your next breakfast or brunch. This make-ahead casserole will feed a crowd.
     


    25 min prep time


    10 hr cook time


    12servings


    1 piece

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together eggs, creamer, and maple syrup. Pour mixture over the bread cubes. Press bread gently with the back of a spoon to moisten completely. Cover and chill 8 hours or overnight.

    2. Coat a 9 x 13-inch baking dish with cooking spray. Cube the bread and cream cheese. Slice the strawberries.

    3. Place half of the bread cubes in the dish. Layer the cream cheese cubes and 1 cup strawberries over the top of the bread. Top with remaining bread cubes.

    4. To prepare the sauce, toss the sugar with remaining strawberries. Let stand for 20 minutes, stirring occasionally. Pour the mixture into the blender and blend until smooth. Transfer the sauce to a small saucepan. Add butter and simmer over medium heat for about 5 minutes, stirring occasionally.

    5. Preheat the oven to 350 degrees F. Bake the casserole uncovered until golden brown, about 45 to 50 minutes.

    6. Remove the casserole from the oven and cool for 5 minutes. Cut into 12 servings and serve with warm strawberry sauce. (1 piece should be 2-1/4 inches by 3 inches.)

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Breakfast and Brunch
    Budget Friendly
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 piece


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        5.4g

        27%
      • Trans Fats
        0.1g

    • Cholesterol
      165mg

      55%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        2g

        4%

    • Protein
      11g

    • Potassium
      230mg
      5%

    Ingredients

    Texas toast style bread
    12 slice

    light cream cheese (cold)
    12 oz

    Fresh Strawberries
    2 cup

    eggs
    9 large

    fat-free half-and-half
    1 1/2 cup

    sugar-free maple-type syrup
    1/3 cup

    no calorie granulated sugar substitute (sucralose original)
    3/4 cup

    unsalted butter
    2 tsp

  • Unstuffed Pepper Casserole

    Unstuffed Pepper Casserole

    How to Make Unstuffed Pepper Casserole


    15 min prep time


    40 min cook time


    6servings


    1 square (4″ x 4″)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Heat a large non-stick skillet over medium heat. Add turkey and cook, stirring often, until crumbed and browned, 8–10 minutes. Transfer to a bowl with a slotted spoon. 

    3. Return the skillet to medium heat and add olive oil and peppers. Cook, stirring often, until peppers have softened, 7–8 minutes. 

    4. Return turkey to the skillet along with the marinara and rice. Stir to combine and transfer to a 9×13 baking dish. Sprinkle with cheese. 

    5. Bake for about 20 minutes, until the cheese is bubbly. 

    Heart Healthy
    Fiber Focused
    Mexican/Southwestern
    Kid Friendly
    Sides
    Main Dish
    Budget Friendly
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 square (4″ x 4″)


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      1024mg
      22%

    Ingredients

    lean ground beef
    1 lbs

    olive oil
    1 tsp

    red bell pepper (diced)
    1 small

    orange bell pepper (diced)
    1 small

    green bell pepper (diced)
    1 small

    jarred marinara sauce (no salt added)
    24 oz

    cooked brown rice
    3 cup

    reduced-fat shredded cheddar or Mexican-style cheese
    2 oz

  • Tuna Salad Stuffed Tomato Melts

    Tuna Salad Stuffed Tomato Melts

    How to Make Tuna Salad Stuffed Tomato Melts


    10 min prep time


    10 min cook time


    4servings


    1 large tomato

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to broil (500 degrees F). Line a baking sheet with parchment paper or aluminum foil (spritz with baking spray) and set aside
    2. Slice the tops off the tomatoes and carefully cut around the inner edge to release the core. Use a spoon to remove the seeds and membrane of the tomatoes to create hollow tomatoes.
    3. In a medium bowl, combine tuna, mayonnaise, celery, shallot, and celery salt.
    4. Stuff tomatoes with the tuna mixture and top with a slice of cheese.
    5. Place tomatoes on the baking sheet and broil for 3–5 minutes, until the cheese melts and begins to brown.
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 large tomato


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      15g

    • Potassium
      440mg
      9%

    Ingredients

    pepper Jack cheese (2/3 oz per slice)
    4 slice

    celery salt
    1/4 tsp

    shallots (minced)
    1

    celery (small diced)
    2 stalks

    mayonnaise (made with olive oil)
    1/4 cup

    tuna packed in water (chunk-light, drained)
    2 can

    tomato(es)
    4 large

  • Strawberry-Jalapeño Salsa Over Grilled Chicken

    Strawberry-Jalapeño Salsa Over Grilled Chicken

    How to Make Strawberry-Jalapeño Salsa Over Grilled Chicken


    15 min prep time


    15 min cook time


    6servings


    1 chicken breast and 2 tbsp salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a grill pan over medium-high heat. Season the chicken with salt and pepper and add cooking oil spray. Then grill until cooked through, 6–7 minutes per side.
    2. Meanwhile, make the salsa by combining the strawberries, tomatoes, shallot, jalapeño, lime juice, garlic, olive oil and cilantro. Stir to combine.
    3. Divide chicken between plates and top with salsa.
    Main Dish
    Lunch
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken breast and 2 tbsp salsa


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      25g

    • Potassium
      410mg
      9%

    Ingredients

    boneless, skinless chicken breasts (halved, 8 oz each)
    3 large

    nonstick cooking spray (spray)
    1 small

    Kosher Salt
    1/4 tsp

    black pepper (freshly cracked)
    1/4 tsp

    Fresh Strawberries (small, diced)
    1 pints

    roma (plum) tomatoes (seeded and small diced)
    4

    shallots (minced)
    1 small

    jalapeño pepper (minced)
    1

    lime (juiced)
    1

    Extra Virgin Olive Oil
    1 tbsp

    garlic (minced)
    2 clove

    fresh cilantro (loosely packed, chopped)
    1/4 cup

  • Summer Vegetable Pasta

    Summer Vegetable Pasta

    How to Make Summer Vegetable Pasta

    This summer vegetable pasta dish uses zucchini spirals to keep the carbohydrate lower than a traditional pasta.  This delicious recipe which is veggie-packed with asparagus, broccoli, tomatoes, and a tasty lemony sauce. With just one bite, you won’t believe the pasta is made from zucchini! 


    10 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of water to boil.

    2. Meanwhile, set a large sauté pan on medium high and add olive oil. When heated, add tomatoes.

    3. Cook until tomatoes start to blister and lose their shape (about 5 minutes). shaking the pan every so often, until the tomatoes are just starting to blister and lose their shape (about 5 minutes). 

    4. Turn heat down to low and add garlic. Cook until fragrant (about 1 minute). Remove tomatoes and garlic from heat and place in large bowl. Set pan aside for later use, you do not need to clean it yet. 

    5. Once water is boiled, add asparagus and cook for 1 minute. Remove with a strainer and add to veggie bowl. Repeat with broccoli and peas. Set veggie bowl aside. 

    6. Cook the package of zucchini spirals according to cooking instructions and set aside.

    7. In a separate bowl, mix the cottage cheese, lemon zest, basil, and parsley. 

    8. Re-heat large sauté pan to medium high. Add the vegetables, zucchini spirals, cottage cheese mixture, and lemon juice. Stir to combine and cook until hot and everything is coated with the cheese sauce (about 5 minutes). 

    Veggie Rich
    Low Carb
    Italian
    American
    Main Dish
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      825mg
      18%

    Ingredients

    olive oil
    1 tbsp

    cherry tomatoes (yellow preferred)
    12 oz

    garlic (minced)
    4 clove

    asparagus (1-inch pieces with woody ends trimmed)
    8 oz

    broccoli (florets)
    8 oz

    zucchini noodles (from frozen section)
    12 oz

    cottage cheese (low-fat)
    8 oz

    lemon zest
    2 tsp

    fresh basil (thinly sliced)
    3 tbsp

    fresh parsley (finely chopped)
    2 tbsp

    lemon juice
    1/4 cup

  • Strawberry Chicken Salad Sandwich

    Strawberry Chicken Salad Sandwich

    How to Make Strawberry Chicken Salad Sandwich


    15 min prep time


    30 min cook time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl.
    2. Add chicken, strawberries, celery, green onions. Toss to combine.
    3. Season with salt and pepper, if desired.
    Dinner
    Lunch
    Main Dish
    Sandwiches
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      26g

    • Potassium
      450mg
      10%

    Ingredients

    light mayonnaise
    1/2 cup

    lemon (juiced)
    1/2

    honey
    1 tsp

    Poppy Seeds
    1 tsp

    cooked chicken (shredded)
    2 cup

    Fresh Strawberries (diced)
    1 cup

    celery (chopped)
    2 stalks

    green onion (scallion) (chopped)
    2 stalks

    whole wheat sandwich thins
    4