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Tag: quick & easy

  • Cinnamon French Vanilla Overnight Oats

    Cinnamon French Vanilla Overnight Oats

    How to Make Cinnamon French Vanilla Overnight Oats

    These delicious cinnamon overnight oats are a simple, healthy, protein-packed breakfast and can be a great low-prep staple for your whole family—it takes just 5 minutes to prepare the night before! The recipe uses a Splenda® Diabetes Care Shake instead of milk, which provides flavor, plus added fiber, healthy fats, vitamins, and minerals for a nutritious start to your day. 


    8 hr prep time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine oats, chia seeds, and cinnamon.

    2. Add Splenda Diabetes Care Vanilla Shake and vanilla extract to oat mixture. Stir until combined.

    3. Divide the oat mixture evenly between two containers with lids. Cover and place in the refrigerator overnight.

    4. Top each container with half the apple slices before serving.

    Low Sodium
    Fiber Focused
    Kid Friendly
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      47g

      17%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      400mg
      9%

    Ingredients

    quick cooking oats
    1 cup

    chia seeds
    1 tsp

    ground cinnamon
    1/2 tsp

    Splenda® Diabetes Care Vanilla Shake
    1 (8-oz) bottle

    vanilla extract
    1/2 tsp

    apple (sliced)
    1

  • Sweet Southern Coleslaw

    Sweet Southern Coleslaw

    How to Make Sweet Southern Coleslaw

    This coleslaw is the perfect balance of tangy and sweet! The recipe uses Splenda® Granulated Sweetener instead of sugar to provide a sweet flavor with less carbs and calories. Crunchy crisp shredded cabbage with this delicious dressing makes the ideal complement to many main dishes and can be enjoyed as a healthy snack by itself. Get ready to enjoy your new favorite slaw recipe!


    1 hr prep time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the mayonnaise, vinegar, lemon juice, mustard, Splenda, and fennel seed; whisk until well combined. Add black pepper to taste.

    2. Add the cabbage, carrots, red onion, bell peppers, and radishes to the bowl with the dressing; toss gently to coat with dressing. Refrigerate for 1 hour before serving for best flavor.

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

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      1g

    • Potassium
      240mg
      5%

    Ingredients

    light mayonnaise
    1 cup

    Apple Cider Vinegar
    1/4 cup

    lemon juice
    3 tbsp

    Dijon Mustard
    2 tbsp

    Splenda® Granulated Sweetener
    1/4 cup

    fennel seeds
    2 tsp

    black pepper
    to taste

    shredded cabbage
    4 cup

    shredded carrots
    1 (6-oz) bag

    diced red onion
    1 cup

    yellow bell pepper (thinly sliced)
    2

    red bell pepper (thinly sliced)
    2

    radishes (thinly sliced)
    5

  • Cucumber and Onion Salad

    Cucumber and Onion Salad

    How to Make Cucumber and Onion Salad

    Cucumber Onion Salad is a refreshing variation from the classic tossed salad. Crisp fresh cucumbers are tossed with sweet onion and lightly coated with a delicious sweet-tart vinaigrette made with Splenda® Granulated Sweetener instead of sugar. Enjoy this low carbohydrate, low calorie dish with a main entrée or as a healthy snack.


    2 hr prep time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-metallic bowl, combine cucumbers and onions.

    2. In a glass measuring cup, combine vinegar, Splenda, salt, and pepper; whisk to dissolve sweetener. Pour over cucumbers and onions.

    3. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

    Low Sodium
    Veggie Rich
    Low Carb
    Budget Friendly
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      80mg
      2%

    Ingredients

    thinly sliced cucumbers
    2 1/2 cup

    thinly sliced onions
    1/2 cup

    white vinegar
    1/3 cup

    Splenda® Granulated Sweetener
    1/3 cup

    salt
    1/4 tsp

    black pepper
    to taste

  • Milk Chocolate Peanut Butter Banana Smoothie

    Milk Chocolate Peanut Butter Banana Smoothie

    How to Make Milk Chocolate Peanut Butter Banana Smoothie

    Chocolate, peanut butter and banana is a winning combination no matter how it’s paired, and this smoothie definitely hits the spot! It’s made with a Splenda® Diabetes Care Shake, which provides sweetness without added sugars, plus high-quality protein and healthy fats. A spoonful of peanut butter and a half-of-a-banana makes this smooth & creamy shake taste decadent & rich, but without compromising healthy eating.


    5 min prep time


    2servings


    9 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all ingredients in a blender. Blend until all ingredients are combined and smooth. Divide smoothie between two glasses and serve.

    Low Sodium
    Fiber Focused
    Beverages
    Breakfast and Brunch
    Cooking for 1 or 2
    No Cook
    Quick & Easy
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      9 oz


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      390mg
      8%

    Ingredients

    Splenda® Diabetes Care Chocolate Shake
    1 (8-oz) bottle

    frozen banana
    1/2

    chia seeds
    1 tbsp

    peanut butter
    1 tbsp

    ice
    1 cup

  • Homemade Instant Soup Jars

    Homemade Instant Soup Jars

    How to Make Homemade Instant Soup Jars

    Instant soups are a convenient and inexpensive meal, but they are loaded with sodium. This homemade version is easy to prepare ahead of time (make a few at a time for easy meal prepping) so you can enjoy the same convenience, but a much healthier version! This recipe calls for coconut aminos, which is a lower sodium (only 90 mg per tsp!), gluten-free substitute for soy sauce. If you’re trying to cut back on sodium, coconut aminos are a great alternative to soy sauce to keep in your pantry. To make the hard-boiled egg for this recipe, try our favorite method here.


    10 min prep time


    5 min cook time


    1serving


    1 soup jar with 1 hard boiled egg

    Print Recipe >

    Step-By-Step Instructions:

    1. Layer rice, frozen vegetables, cabbage, and carrot in a 16 oz glass jar with lid.
    2. In a small bowl mix coconut aminos, sesame oil, ginger, garlic powder and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.
    3. Remove jar from refrigerator at least 15 minutes before you are ready to eat.
    4. Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.
    5. Peel and slice the hard-boiled egg, and add to the soup. Pour contents from jar into a bowl, or enjoy straight from the jar!
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Vegetarian
    Soup
    Quick & Easy
    Lunch
    Gluten-Free
    Easy Pantry Recipes
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    Nutrition facts

    1 Serving



    • Serving Size

      1 soup jar with 1 hard boiled egg


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        4.6g

        16%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      360mg
      8%

    Ingredients

    frozen chopped veggie mix, such as broccoli, cauliflower, and carrots
    1/2 cup

    cooked brown rice
    1/2 cup

    shredded cabbage
    1/2 cup

    shredded carrot
    1 tbsp

    coconut aminos
    1 tsp

    sesame oil
    1 tsp

    fresh grated ginger
    1/2 tsp

    garlic powder
    1/2 tsp

    crushed red pepper flakes (optional)
    1 pinch

    hard-boiled egg
    1

  • Beef & Broccoli Stir Fry

    Beef & Broccoli Stir Fry

    How to Make Beef & Broccoli Stir Fry

    Stir fry is an easy, budget-friendly meal that is perfect for a quick weeknight meal. This recipe calls for a frozen broccoli stir fry mix, but you could use any frozen vegetables you have on hand. Or, use fresh vegetables! Stir fry is great for using up random vegetables in your fridge before they go bad. You could also substitute chicken, pork, or shrimp for the beef, or use tofu for a vegetarian entree.

    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    15 min prep time


    15 min cook time


    4servings


    1/4 of stir fry with 1/2 cup rice

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare rice according to package directions (or start with 2 cups cooked rice).
    2. Microwave frozen stir-fry vegetable blend on defrost setting for 3-4 minutes to thaw.
    3. In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend and cook over high heat, stirring constantly, for about 5 minutes. Remove from pan and set aside.
    4. Add the beef to the pan and cook until beef is done to your likeness, or about 7 minutes.
    5. Prepare the sauce by combining chicken broth, cornstarch and soy sauce in a bowl.
    6. Add cooked vegetables and sauce to the pan with the beef. Heat and stir until sauce is thick. Serve stir fry with 1/2 cup cooked rice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Budget Friendly
    Dinner
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of stir fry with 1/2 cup rice


    • Amount per serving



      Calories





      373

    • % Daily value*

    • Total Fat
      17g

      22%

    • Cholesterol
      42mg

      14%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        5.1g

        18%
      • Total Sugars
        0.5g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      555mg
      12%

    Ingredients

    brown rice
    2 cup

    frozen broccoli stir fry vegetable blend
    12 oz

    peanut oil
    2 tbsp

    garlic (minced)
    2 clove

    lean sirloin beef (cut into bite-sized pieces)
    8 oz

    low sodium chicken broth
    1/4 cup

    Cornstarch
    1 tbsp

    lower sodium soy sauce
    2 tbsp

  • Quick & Easy Cheese Dip

    Quick & Easy Cheese Dip

    How to Make Quick & Easy Cheese Dip

    This super simple dip can be stirred together to maintain the cottage cheese texture, or blended for a smooth and creamy dip. It’s perfect for making ahead of time—the flavors meld and get stronger during storage, so you can prepare it ahead of time and store in the fridge for up to 5 days. Serve with fresh raw veggies or whole wheat crackers as an appetizer or snack.


    10 min prep time


    12servings


    3 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together in a medium bowl. Serve immediately, or cover and refrigerate until chilled. OPTIONAL: For a creamier dip, blend everything together in a food processor or blender.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Appetizers
    Easy Pantry Recipes
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      3 tbsp


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      80mg
      2%

    Ingredients

    crumbled blue cheese
    1/3 cup

    garlic powder
    1/2 tsp

    fresh or dried dill
    1 tsp

    hot sauce
    2 tsp

    green onions (chopped)
    3

    sour cream
    1 cup

    cottage cheese
    1 1/2 cup

  • Sheet Pan Chicken, Green Beans & Potatoes

    Sheet Pan Chicken, Green Beans & Potatoes

    How to Make Sheet Pan Chicken, Green Beans & Potatoes

    This budget-friendly family meal is made with just 6 ingredients and a sheet pan for minimal clean up. Perfect for busy weeknights when you need to get dinner on the table in less than 30 minutes. You could use any fresh or frozen vegetables. Italian dressing mix is a great “shortcut” seasoning, but you could use other seasonings you have on hand.

    This recipe includes a step for “leaching” the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.


    10 min prep time


    30 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400˚ F. Chop the potatoes into bite sized pieces. See helpful hints for instructions on potassium reduction if needed. Toss potatoes in 1 teaspoon olive oil.

    2. Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.

    3. Drizzle 2 tablespoons of olive oil over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.

    4. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.

    Kidney-Friendly
    CKD Dialysis
    Kid Friendly
    Easy Pantry Recipes
    One Pot
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0.5g

    • Cholesterol
      70mg

      23%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      542mg
      12%

    Ingredients

    red potatoes (chopped into bite-sized pieces)
    2 med

    olive oil (plus 1 tsp)
    2 tbsp

    chicken tenderloins
    16 oz

    frozen cut green beans
    10 oz

    Italian dressing mix
    1 tbsp

  • Garlicky Ginger Eggplant

    Garlicky Ginger Eggplant

    How to Make Garlicky Ginger Eggplant

    This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can’t find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.
    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    10 min prep time


    10 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.

    2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.

    Kidney-Friendly
    Veggie Rich
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Asian
    Vegetarian
    Vegan
    Sides
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      2g

    • Potassium
      185mg
      4%

    Ingredients

    sesame oil
    2 tbsp

    Japanese eggplants (cut into 1-inch pieces)
    2 whole

    minced fresh ginger
    2 tsp

    garlic (minced)
    2 clove

    chopped mushrooms
    1/2 cup

    fresh mung bean sprouts
    1 cup

    fresh basil (chopped)
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    hoisin sauce
    1 tbsp

  • Hummus & Red Pepper Celery Logs

    Hummus & Red Pepper Celery Logs

    How to Make Hummus & Red Pepper Celery Logs

    Here’s a new take on the classic “ants on a log” snack. This savory version swaps hummus for peanut butter and bell pepper pieces instead of raisins. Try different flavors of hummus—roasted red pepper would work well!


    10 min prep time


    4servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery rib with 1 tablespoon of hummus, then cut each rib into 3 equal pieces. Place 2 pieces of red bell pepper on each piece of celery.

    Kidney-Friendly
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Easy Pantry Recipes
    Vegetarian
    Vegan
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      160mg
      3%

    Ingredients

    celery
    4 ribs

    hummus
    4 tbsp

    red bell pepper (cut into 1/4-inch square pieces)
    1/2