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Tag: mexican/southwestern

  • Savory Spice-Rubbed Strip Steak With Cinnamon Apples

    Savory Spice-Rubbed Strip Steak With Cinnamon Apples

    How to Make Savory Spice-Rubbed Strip Steak With Cinnamon Apples


    6servings


    3 oz steak, 1 small apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a cast-iron skillet over medium-high heat. In a small bowl, combine all of the spices. Sprinkle and rub the mixture over both sides of the steak.
    2. When the skillet is hot, cook the steak for 3 to 5 minutes per side, or longer if desired. Slice the steak into thin strips and serve with the cinnamon apples.
    Kidney-Friendly
    CKD Dialysis
    Mexican/Southwestern
    Quick & Easy
    Main Dish
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      3 oz steak, 1 small apple


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        11g

    • Protein
      28g

    • Potassium
      465mg
      10%

    Ingredients

    red apples (sliced and sprinkled with 1/8 tsp cinnamon)
    6 small

    sirloin steak
    1 1/2 lbs

    cayenne pepper
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    ground coriander
    1/2 tsp

    ground cumin
    1 tsp

    dried oregano
    1 tsp

  • Ingrid Hoffmann’s Veracruz-Style Red Snapper

    Ingrid Hoffmann’s Veracruz-Style Red Snapper

    How to Make Ingrid Hoffmann’s Veracruz-Style Red Snapper

    Celebrity chef and author Ingrid Hoffmann welcomes you to her vibrant kitchen. The star of the Food Network’s “Simply Delicioso” and Telefutura/Univision’s “Delicioso” shares one of her favorite ways to prepare fish.


    30 to 33 min cook time


    4servings


    1 fillet plus 3/4 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. Spray a 9×13-inch baking dish with cooking spray.
    2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, until the onion is tender. Add the tomatoes, parsley, raisins, oregano, capers, bay leaves, jalapeño, salt and olives; bring to boiling. Reduce the heat and simmer, stirring frequently, for about 10 minutes, until the flavors are blended and the sauce begins to bubble and thicken slightly.
    3. Spread half of the sauce evenly on the bottom of the prepared baking dish. Place the fish fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets. Bake, uncovered, for 12 to 15 minutes, until the sauce is bubbly and the fish is opaque in the center. Remove and discard bay leaves before serving.
    Fiber Focused
    Latin American
    Mexican/Southwestern
    Seafood
    Dinner
    Foodie
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet plus 3/4 cup sauce


    • Amount per serving



      Calories





      315

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g

    • Protein
      37g

    • Potassium
      1405mg
      30%

    Ingredients

    green olives (pitted and chopped)
    1/3 cup

    salt
    1/8 tsp

    jalapeño pepper (unseeded and finely chopped)
    1

    bay leaves
    3

    capers
    1 tbsp

    fresh oregano (finely chopped)
    1 tbsp

    golden raisins
    2 tbsp

    fresh parsley (finely chopped)
    3 tbsp

    diced tomatoes
    28 oz

    garlic (minced)
    3 clove

    white onion (finely chopped)
    1/2

    corn oil
    2 tbsp

    nonstick cooking spray
    1

    red snapper (divided into 4 6-oz portions)
    2 lbs

  • Garden Veggie and White Bean Chili

    Garden Veggie and White Bean Chili

    How to Make Garden Veggie and White Bean Chili


    20 min prep time


    35 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a stockpot, heat the oil over medium-high heat. Add the onions and sauté for about 6 minutes, until the onions are translucent. Add the carrots, zucchini, and cauliflower, and sauté for 5 minutes.
    2. Add the garlic, cumin, oregano, chili powder, coriander, cloves, and cayenne pepper, and sauté for 2 minutes. Add the beans, chilies, and broth, and bring to boiling. Lower the heat and simmer for 20 minutes.
    3. Remove the pan from the heat, and add the salt and pepper. To serve, divide the chili among serving bowls and top with the grated cheese.
    Fiber Focused
    Veggie Rich
    Comfort Food
    Mexican/Southwestern
    Dinner
    Easy Pantry Recipes
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    One Pot
    Soup
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      575mg

      25%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        4g

    • Protein
      10g

    • Potassium
      645mg
      14%

    Ingredients

    canned green chiles
    4 oz

    navy or great northern beans (drained and rinsed)
    30 oz

    cayenne pepper
    1/4 tsp

    ground cloves
    1/8 tsp

    ground coriander
    1 tsp

    chili powder
    1 tsp

    dried oregano
    1 1/2 tsp

    ground cumin
    2 tsp

    garlic (minced)
    2 clove

    head cauliflower (coarsely chopped)
    2/3 cup

    zucchini (diced)
    2/3 cup

    carrot(s) (diced)
    1 cup

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    low-fat, reduced-sodium chicken or vegetable broth (Canned Food)
    3 cup

  • Corn and Zucchini Tacos

    Corn and Zucchini Tacos

    How to Make Corn and Zucchini Tacos


    20 min prep time


    16 min cook time


    6servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat 2 tsp of the oil over medium heat. Add the corn and sauté for 3 minutes. Add the cumin and chili powder and sauté for 2 minutes. Remove the corn mixture from the skillet.

    2. Add the remaining olive oil to the skillet and add the onion. Sauté the onion for 5 minutes, until soft. Add the zucchini and sauté for 3 minutes. Add the tomatoes and sauté for 2 minutes. Add the oregano and sauté for 1 minute; stir in the reserved corn mixture.

    3. Divide the corn mixture among the warmed tortillas and top each taco with 2 tsp yogurt and 2 tsp Salsa Cruda.

    4. Cook’s Tip: Use your microwave to prep fresh corn! From each ear, cut off about 1 inch of the stalk end. Add up to 3 ears of corn at a time to a microwave-safe container and microwave on high for 6 minutes. Remove the corn from the microwave and let cool enough to handle. Holding onto the husk, gently squeeze and shake and the corn will come out in one fell swoop. If any silks remain, rub the cob up and down with paper toweling to remove the strands.

    Low Sodium
    Veggie Rich
    Mexican/Southwestern
    Vegetarian
    Sandwiches
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      365mg
      8%

    Ingredients

    salsa
    1/2 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    corn tortillas
    6

    fresh oregano (minced)
    1 tbsp

    tomato(es) (seeded and diced into 1/2-inch pieces)
    2

    zucchini (unpeeled and diced into 1/2-inch pieces)
    1

    sweet onion (finely minced)
    1/2 cup

    chili powder
    1/4 tsp

    ground cumin
    1/2 tsp

    ears corn (shucked and kernels cut off cobs; discard cobs)
    3

    olive oil (divided)
    1 tbsp

  • Black Bean and Peach Salsa

    Black Bean and Peach Salsa

    How to Make Black Bean and Peach Salsa

    Chef’s Secret: Mango can be substituted for the peach if you prefer.
     


    15 min prep time


    24servings


    2 Tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Vegan
    Sauces
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    black pepper
    1

    salt
    1/8 tsp

    red onion (minced)
    2 tbsp

    lemon (juiced)
    2

    fresh parsley (chopped)
    1/2 cup

    olive oil
    1 tbsp

    ground cumin
    1/2 tsp

    peaches (diced)
    2

    black beans (drained and rinsed)
    15 oz

  • Berry Salsa

    Berry Salsa

    How to Make Berry Salsa


    15 min prep time


    5servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a small bowl and serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to blend before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Kid Friendly
    Snacks
    Sauces
    Quick & Easy
    Holidays & Entertaining
    Foodie
    Appetizers
    Vegetarian
    Vegan
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    Nutrition facts

    5 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    • Potassium
      95mg
      2%

    Ingredients

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    lime (juiced)
    1/2

    fresh cilantro (minced)
    1/4 cup

    red onion (diced)
    1/4 cup

    avocado (diced)
    1/4

    frozen strawberries (thawed and drained)
    1/2 cup

    frozen blueberries (no sugar added, thawed and drained)
    1/2 cup

  • Mexican Meatball Soup (Albondigas)

    Mexican Meatball Soup (Albondigas)

    How to Make Mexican Meatball Soup (Albondigas)

    This is my go-to Mexican vegetable soup. I start with a simple beefy tomato broth. The meatballs add another layer of flavor, then I add more veggies and garnish. Delicious!

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    20 min prep time


    1 hr cook time


    8servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine meat, rice, and egg. Mix in oregano, salt, and pepper.
      Roll into 1-inch balls. Cover and set aside.
    2. In a large pot, heat oil over medium-low heat. Add onion and bell pepper, and
      cook, stirring, until softened, 3–5 minutes. Add garlic and cook, stirring, for 2
      minutes.
    3. Increase heat to medium-high, add broth and tomato paste, and bring to a
      boil.
    4. Reduce heat to a simmer, add zucchini, and cook until zucchini is soft, 10–12
      minutes.
    5. Gently add meatballs to simmering broth. Cover, reduce heat to low, and
      simmer until meatballs are no longer pink inside and rice is tender, about 30
      minutes.
    6. Ladle soup and meatballs into individual bowls. Garnish with cilantro
    Low Carb
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0.1g

    • Cholesterol
      130mg

      43%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      20g

    • Potassium
      540mg
      11%

    Ingredients

    ground sirloin or lean ground beef
    1 lbs

    long-grain white rice
    2 tbsp

    large egg
    1

    fresh oregano
    1/4 cup

    salt
    1 3/4 tsp

    black pepper
    1 tsp

    olive oil
    1 tsp

    onion(s) (diced)
    1 cup

    red bell pepper (cored, seeded, and diced)
    1 cup

    garlic (minced)
    4 clove

    low-sodium beef broth
    8 cup

    tomato paste
    2 tbsp

    zucchini (chopped)
    1/2 cup

    fresh cilantro (minced)
    2 tbsp

  • Chopped Mexican Salad with Lime

    Chopped Mexican Salad with Lime

    How to Make Chopped Mexican Salad with Lime

    This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life. Serve this salad as a lovely side dish or as an entree.


    15 min prep time


    8servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
    2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Mexican/Southwestern
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        7g

    • Protein
      7g

    • Potassium
      510mg
      11%

    Ingredients

    lime juice
    1/2 cup

    olive oil
    1/4 cup

    crushed red pepper flakes
    1 tsp

    garlic (minced)
    3 clove

    honey
    1 1/2 tbsp

    romaine lettuce (chopped)
    6 cup

    black beans (rinsed and drained)
    15 oz

    jicama (peeled and chopped)
    1 cup

    corn (drained and rinsed)
    1 (15-oz) can

    red bell pepper (cored, seeded, and diced)
    1

    ripe avocados (peeled and diced)
    2

    reduced fat monterey jack cheese
    1/2 cup

  • Green Chile Corn Chowder

    Green Chile Corn Chowder

    How to Make Green Chile Corn Chowder

    This creamy chowder is packed full of corn, zucchini, and squash, accented with a hint of chile. Reduced fat cheeses and cream create a healthier chowder.

    If you have trouble finding condensed cheese soup, substitute 8 oz processed cheese spread (such as velveeta) and an additional 1 cup fat-free half-and-half.

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    20 min prep time


    28 min cook time


    8servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat oil and add garlic, corn, zucchini, and chiles. Saute over medium heat, stirring often, until zucchini starts to soften, 10-12 minutes. Set aside.
    2. In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.
    3. Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.
    4. To serve, ladle into individual bowls and garnish with cheese.
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
    Soup
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g

    • Protein
      9g

    • Potassium
      970mg
      21%

    Ingredients

    olive oil
    2 tbsp

    garlic (minced)
    3 clove

    frozen corn
    4 cup

    large zucchini (chopped into 1/4-inch pieces)
    2

    canned green chiles
    1 cup

    reduced-sodium condensed cheese soup
    2 (10.75 oz) cans

    water
    1 1/2 cup

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

    reduced fat cheddar cheese (shredded)
    1 cup

  • Mini Apple Chimichanga

    Mini Apple Chimichanga

    How to Make Mini Apple Chimichanga

    This hand-held apple fritter is easy to make. Whole wheat tortillas are filled with a sweet apple filling and baked to perfection.

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    15 min prep time


    15 min cook time


    4servings


    1 chimichanga

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F
    2. In a medium-sized saucepan, combine apples, 2 tbsp Splenda, cinnamon, and water. Bring to a boil, and cook until apples are soft. Remove from heat. Cool to room temperature.
    3. To build the chimichangas, pile 2 tsp apple filling on each tortilla and fold each end over the filling. Roll the tortillas up and secure each one with a toothpick. Lightly coat the tortillas with cooking spray. Place folded tortillas seam side down on baking sheet. Sprinkle evenly with remaining granulated sweetener. Bake for 5 minutes, then turn over and bake 5 minutes more.
    4. Remove chimichangas from the baking sheet and place on individual plates. If desired, garnish with a scoop of ice cream or a dollop of whipped cream.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Mexican/Southwestern
    Budget Friendly
    Dessert
    Quick & Easy
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chimichanga


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g

    • Protein
      4g

    • Potassium
      170mg
      4%

    Ingredients

    apple (cored and chopped)
    2

    zero-calorie granulated sweetener, such as splenda (divided use)
    3 tbsp

    ground cinnamon
    1/2 tsp

    water
    1/4 cup

    8-inch whole wheat flour tortillas
    4

    nonstick cooking spray
    1