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Tag: no cook

  • Turkish Carrot Salad

    Turkish Carrot Salad

    How to Make Turkish Carrot Salad

    This recipe featured in:

     


    45 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine all ingredients and cover. Refrigerate for 1/2 hour before serving. Bring the salad to room temperature and serve.
    Veggie Rich
    Low Sodium
    Mediterranean
    Vegetarian
    Sides
    Salads
    Lunch
    Holidays & Entertaining
    Foodie
    Quick & Easy
    No Cook
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      265mg
      6%

    Ingredients

    black pepper
    1/4 tsp

    ground cinnamon
    1/4 tsp

    ground coriander
    1/4 tsp

    ground cumin
    1 tsp

    olive oil
    2 tbsp

    lemon juice
    3 tbsp

    dried currants
    1/4 cup

    slivered almonds (toasted)
    1/4 cup

    apple (unpeeled and coarsely grated)
    2 med

    carrot(s) (peeled and coarsely grated or cut into matchsticks)
    5

  • Turkey Pesto Roll-Ups

    Turkey Pesto Roll-Ups

    How to Make Turkey Pesto Roll-Ups


    10 min prep time


    2servings


    1/2 roll-up

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the tortilla on a work surface. Spread the pesto on the tortilla.
    2. Sprinkle the sun-dried tomatoes over the pesto. Layer the turkey slices over the tomatoes and top with the spinach leaves. For easy rolling, leave about 2 inches around the edge of the tortilla uncovered.
    3. Roll the tortilla into a log shape. Cut the roll in half; if desired, slice each half into three pieces to pack.
    Kid Friendly
    Italian
    Sandwiches
    Quick & Easy
    No Cook
    Lunch
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 roll-up


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      20g

    • Potassium
      580mg
      12%

    Ingredients

    whole wheat flour tortillas (10-inch)
    1 large

    pesto sauce
    1 tbsp

    sun-dried tomatoes (rehydrated, thinly sliced)
    6

    deli turkey (thinly sliced )
    4 oz

    spinach
    1/3 cup

  • Tomato and Peach Salad

    Tomato and Peach Salad

    How to Make Tomato and Peach Salad

    This salad is perfect for late summer when peaches and tomatoes are at their peak.


    15 min prep time


    8servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the peaches, tomatoes, cherry tomatoes, and red onion, and gently toss.
    2. In a small bowl or measuring cup, whisk together the vinegar, lemon juice, and honey. Slowly add the oil in a thin stream, whisking to emulsify. Add the salt and black pepper.
    3. Add the dressing to the peaches and tomatoes, and gently toss. Fold in the mint leaves. To serve, turn out the salad onto a large platter.
    Low Sodium
    Low Carb
    Veggie Rich
    Caribbean
    Latin American
    Mexican/Southwestern
    Mediterranean
    Salads
    Sides
    Vegetarian
    Foodie
    Holidays & Entertaining
    Lunch
    No Cook
    Quick & Easy
    Salad Dressings & Condiments
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    Nutrition facts

    8 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      305mg
      6%

    Ingredients

    peaches (pitted and cut into thick wedges)
    3 med

    tomatoes (cut into large chunks)
    3

    cherry tomatoes (halved)
    1/2 pints

    red onion (thinly sliced)
    1/2

    sherry vinegar
    1 tbsp

    lemon juice
    1 tbsp

    honey
    1 tsp

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fresh mint
    1/4 cup

  • Strawberry-Lemon Cheesecake

    Strawberry-Lemon Cheesecake

    How to Make Strawberry-Lemon Cheesecake


    5 min prep time


    4servings


    1/3 cup ricotta cheese, 1/2 cup strawberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, mix together the ricotta cheese, honey, lemon zest, and cinnamon.
    2. Divide the mixture among four individual dessert dishes. Top each dish with a portion of strawberries and sprinkle with some of the graham cracker crumbs.
    Low Sodium
    Comfort Food
    Italian
    Kid Friendly
    Dessert
    Foodie
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Vegetarian
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup ricotta cheese, 1/2 cup strawberries


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      11g

    • Potassium
      240mg
      5%

    Ingredients

    graham cracker (crumbled)
    1

    strawberries (sliced)
    2 cup

    ground cinnamon
    1/2 tsp

    lemon
    1

    honey
    3/4 tsp

    ricotta cheese (nonfat)
    1 1/3 cup

  • Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    How to Make Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the strawberries and balsamic glaze. Grind the black pepper on top and gently mix. Garnish with sprigs of tarragon.
    2. * Balsamic glaze (sometimes called balsamic syrup) can be found where vinegars are sold. To make your own, heat 3 Tbsp. of balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mediterranean
    Italian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    Snacks
    Vegan
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    fresh tarragon
    1

    black pepper
    1 pinch

    balsamic glaze
    1 1/2 tbsp

    strawberries (stemmed and halved)
    16 oz

  • Southwestern Coleslaw

    Southwestern Coleslaw

    How to Make Southwestern Coleslaw

    This recipe featured in:

     


    25 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large salad bowl, combine the cabbage, carrots, red pepper, scallions, and jalapeño pepper and toss well.
    2. In a small bowl, whisk together the vinegar, lime juice, honey, and chipotle seasoning. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing on the cabbage mixture and mix well. Garnish the coleslaw with the toasted pecans.
    Veggie Rich
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
    No Cook
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      265mg
      6%

    Ingredients

    pecans
    1/2 cup

    olive oil
    1/3 cup

    salt-free chipotle seasoning
    2 tsp

    honey
    1 tbsp

    fresh lime juice
    1 tbsp

    Apple Cider Vinegar
    1/4 cup

    jalapeño pepper (minced)
    1

    green onion (scallion) (minced)
    3

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

    carrot(s) (peeled and grated)
    3

    head green cabbage (outer leaves removed, shredded)
    1

  • Seasonal Heirloom Tomato Salad

    Seasonal Heirloom Tomato Salad

    How to Make Seasonal Heirloom Tomato Salad


    10 min prep time


    4servings


    10 tomato slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange the tomatoes on a platter in an overlapping style. Scatter the onion on top of the tomatoes.

    2. In a small bowl or liquid measuring cup, whisk the vinegar and oil. Drizzle the vinaigrette over the tomatoes. Sprinkle with the salt, pepper, and basil, and serve.

    Veggie Rich
    Low Carb
    Italian
    Salads
    Vegetarian
    Sides
    No Cook
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      10 tomato slices


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      2g

    • Potassium
      470mg
      10%

    Ingredients

    fresh basil (thinly sliced)
    1/4 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    1 1/2 tsp

    balsamic vinegar
    2 tbsp

    red onion (thinly sliced)
    1/2 whole

    tomato(es) (thinly sliced (about 10-12 slices each))
    4 med

  • New Ants on a Log

    New Ants on a Log

    How to Make New Ants on a Log


    5 min prep time


    1serving


    2 topped celery sticks

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery stalk with the nut butter, and top with dried fruit. Serve immediately.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Kid Friendly
    Vegetarian
    Snacks
    Appetizers
    Cooking for 1 or 2
    No Cook
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      2 topped celery sticks


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g

    • Protein
      6g

    • Potassium
      525mg
      11%

    Ingredients

    unsweetened dried cherries
    2 tsp

    almond butter
    1 1/2 tbsp

    celery (trimmed and washed)
    2 stalks

  • Mixed Greens and Cranberry Salad

    Mixed Greens and Cranberry Salad

    How to Make Mixed Greens and Cranberry Salad


    15 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the 1 cup of cranberries to a food processor and pulse a few times to coarsely chop, or chop by hand. In a bowl, toss the cranberries with the sugar-stevia sweetener.
    2. Peel and section the oranges. Add the oranges and celery to the cranberries and gently toss; set aside.
    3. For the dressing: In a small bowl, whisk together the lemon juice, ginger, honey, and mustard. Slowly add the oil in a thin stream, whisking to emulsify. Whisk in the salt and pepper.
    4. Toss the mixed greens with 3/4 of the dressing. Add the greens to a shallow platter. Top the greens with the cranberry-orange mixture, red onions, and, if desired, whole cranberries as a garnish. Drizzle with the remaining dressing.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
    Salads
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      1g

    • Potassium
      205mg
      4%

    Ingredients

    red onion (very thinly sliced)
    1/4 cup

    mixed greens
    5 cup

    black pepper
    1/4 tsp

    sea salt
    1/4 tsp

    olive oil
    1/4 cup

    Dijon Mustard
    1/2 tsp

    honey
    1 tsp

    fresh ginger (finely grated)
    1 tsp

    lemon juice
    2 tbsp

    celery (thinly sliced)
    2

    orange
    2

    stevia
    1 tbsp

    fresh cranberries (plus more for garnish)
    1 cup

  • Veggie Dip Cups

    Veggie Dip Cups

    How to Make Veggie Dip Cups

    This is a perfect snack for kids AND adults! Pre-portioning veggies and dip together helps control portion size, and you can double dip in your own cup! Package these in sealable cups to go, or make a larger batch to serve as a healthy appetizer when entertaining. If you don’t have all of the dried herbs and spices on hand, you could use 1 tablespoon of ranch dressing powder mix instead.

     


    20 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine buttermilk, yogurt, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper.
    2. Pour 1/4 of the dip into a plastic or glass cocktail cup.
    3. Arrange 1 cup of assorted vegetable sticks in the cup so all of them are touching the dip.
    4. Repeat process for 3 more cups. If not serving immediately, store vegetable sticks separately, and add to cups with dip before serving.
    Low Carb
    Veggie Rich
    Kid Friendly
    Appetizers
    Budget Friendly
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      4mg

      1%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      350mg
      7%

    Ingredients

    low-fat buttermilk
    1/4 cup

    low fat plain greek yogurt
    1/2 cup

    light mayonnaise
    1/4 cup

    fresh parsley (minced)
    1 tbsp

    dried dill
    1/2 tsp

    garlic powder
    1/2 tsp

    onion powder
    1/2 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

    assorted vegetable sticks for dipping (carrots, cucumbers, celery, bell pepper, etc)`
    4 cup