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Tag: quick & easy

  • Turkey Sloppy Joes

    Turkey Sloppy Joes

    How to Make Turkey Sloppy Joes

    This family staple is perfect for a quick and easy weeknight dinner! Using ground turkey instead of beef makes for a lighter version of this comfort classic.

    Find this recipe and more in The New Soul Food Cookbook for People with Diabetes. To order directly from the American Diabetes Association, click here.


    10 min prep time


    20 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet and saute the onion and bell pepper until translucent. Add the turkey and cook about 5 minutes. Drain off any fat.
    2. Add the remaining ingredients and mix well. Simmer 15 minutes and serve on buns, if desired (not included in nutrition analysis).
    Kid Friendly
    Comfort Food
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      30g

    • Potassium
      660mg
      14%

    Ingredients

    canola oil
    2 tsp

    onion(s) (chopped)
    1 cup

    green bell pepper (chopped)
    1 cup

    lean ground turkey
    1 lbs

    no-salt-added tomato sauce
    1 cup

    brown sugar
    1 tsp

    ketchup
    1/2 cup

    crushed red pepper flakes
    1 tsp

    red wine vinegar
    2 tsp

    black pepper
    1/4 tsp

  • Mango Mango Salad with Chicken

    Mango Mango Salad with Chicken

    How to Make Mango Mango Salad with Chicken

    Traditional chicken salad is made a little more lively with the addition of mango!

    Find this recipe and more in The New Soul Food Cookbook for People with Diabetes. 


    20 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the mayonnaise and green onions in a small bowl, cover, and chill. Combine the chicken, mango, and bell pepper in a large bowl.
    2. Combine the vinegar, lemon juice, and sugar in a container with a tight lid. Shake well. Add lemon mixture to the mayonnaise and green onion mixture and stir well.
    3. Pour the dressing over the chicken and mango, toss well, and chill for 30 minutes. To serve, spoon onto a plate lined with lettuce leaves.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Comfort Food
    Quick & Easy
    Lunch
    Gluten-Free
    No Cook
    Salads
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      16g

    • Potassium
      360mg
      8%

    Ingredients

    light mayonnaise
    1/3 cup

    green onions (chopped)
    3 stalks

    cooked chicken breast (diced)
    2 cup

    mango (chopped)
    2 cup

    green bell pepper (seeded and chopped)
    1

    Apple Cider Vinegar
    1 tbsp

    lemon juice
    2 tbsp

    sugar
    1 tsp

    romaine lettuce
    18 leaves

  • Citrus Macadamia Alaska Pollock Lettuce Wraps

    Citrus Macadamia Alaska Pollock Lettuce Wraps

    How to Make Citrus Macadamia Alaska Pollock Lettuce Wraps

    A rub of citrus zest and ginger give this wild Alaska pollock lettuce wrap its bright zing, which pairs wonderfully with the bed of tropical fruit salsa.


    10 min prep time


    6 min cook time


    4servings


    3 lettuce wraps

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-reactive or glass bowl, combine the pineapple, mango/peach/nectarine, jalapeno, red onion, and lime juice; set aside.
    2. Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper. Heat a large pan over medium-high heat. Sauté fillets in avocado oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout.
    3. Cut each fillet into 3 strips, and top each lettuce leaf with 1 fillet strip. Top lettuce wraps with 1/4 cup tropical salasa, 1 tsp macademia nuts, 1/2 tsp tahini, and garnish with radish.
    Seafood
    Dinner
    Foodie
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 lettuce wraps


    • Amount per serving



      Calories





      362

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        15g

    • Protein
      32g

    • Potassium
      875mg
      19%

    Ingredients

    fresh or canned pineapple tidbits (drained)
    1 1/2 cup

    mango, peach, and/or nectarine (cut into bite-sized pieces)
    1 1/2 cup

    jalapeño pepper (minced)
    1 tbsp

    red onion (minced)
    1 tbsp

    lime (juiced)
    1/2

    Alaska pollock fillets (6 oz each)
    4

    orange zest
    1 tbsp

    lime zest
    1 tbsp

    fresh ginger (grated)
    2 tbsp

    salt and pepper to taste
    1 pinch

    avocado oil
    2 tbsp

    butter lettuce
    12 leaves

    tahini
    2 tbsp

    macadamia nuts (chopped)
    1/4 cup

    radishes (julienned)
    2

  • Ingrid Hoffmann’s Healthy Refried Beans

    Ingrid Hoffmann’s Healthy Refried Beans

    How to Make Ingrid Hoffmann’s Healthy Refried Beans

    Many traditional Latin recipes have been deemed unhealthy because of their use of pork lard. But in this day and age, the amount of good-for-you fats available is endless. These refried beans leave out the lard, and get lots of flavor from fresh onion and garlic, chipotles, and cumin.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    12 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.
    2. Add the beans, broth, chipotle chilies, cumin, salt, and pepper. Cook until beans are heated through, about 5 minutes.
    3. Mash the bean mixture with a fork or potato masher until coarsely mashed.
    Fiber Focused
    Mexican/Southwestern
    Latin American
    Dinner
    Appetizers
    Sauces
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      340mg
      7%

    Ingredients

    oil
    1 tbsp

    onion(s) (chopped)
    1/2

    garlic (minced)
    2 clove

    pinto beans (rinsed and drained)
    1 can

    low-sodium chicken broth or low-sodium vegetable broth
    1/2 cup

    chipotle chili in adobo
    1/2 tsp

    ground cumin
    1/4 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

  • Zucchini With Corn and Peppers

    Zucchini With Corn and Peppers

    How to Make Zucchini With Corn and Peppers

    This recipe featured in:

     


    25 min prep time


    12 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and red and jalapeño peppers and sauté for 2 minutes.
    2. Add the zucchini and sauté for 3 to 4 minutes. Add the corn to the skillet and sauté for 2 to 4 minutes. Season with the salt and black pepper.
    Veggie Rich
    Mexican/Southwestern
    Vegetarian
    Vegan
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      2g

    • Potassium
      295mg
      6%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    ears corn (husked, silks removed, kernels sliced off cob (1 1/2 cups kernels))
    2 whole

    zucchini (thinly sliced)
    4

    jalapeño pepper (seeded and minced)
    1/2

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

    garlic (minced)
    2 clove

    onion(s) (chopped)
    1

    olive oil
    1 1/2 tbsp

  • Winter Salad With Champagne Vinaigrette and Pomegranate

    Winter Salad With Champagne Vinaigrette and Pomegranate

    How to Make Winter Salad With Champagne Vinaigrette and Pomegranate


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vinaigrette ingredients and set aside.
    2. For the salad, divide the greens among 6 serving plates. Sprinkle the greens with the pomegranate seeds, blue cheese, and pistachios. Drizzle with the vinaigrette.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    French
    Salads
    Vegetarian
    Salad Dressings & Condiments
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      150mg
      3%

    Ingredients

    pistachios (chopped)
    1 tbsp

    blue cheese
    2 tbsp

    pomegranate seeds
    1/2 cup

    salad greens
    6 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    honey
    1 tsp

    fresh chives (minced)
    2 tsp

    lemon juice
    1 tbsp

    champagne vinegar
    2 tbsp

    walnut or olive oil
    1/4 cup

  • Watermelon and Tomato Salad

    Watermelon and Tomato Salad

    How to Make Watermelon and Tomato Salad


    45 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together the tomatoes, watermelon, basil, and red onion.

    2. In a small bowl, whisk together the olive oil, sherry vinegar, salt, pepper, and chili powder. Add the dressing to the tomato-watermelon mixture. Cover and refrigerate for 30 minutes.

    3. Before serving, top the salad with the chives. Pack in an airtight container for transport.

    4. If you’re not serving it right away, store this juicy salad in the refrigerator. It’s best enjoyed within 24 hours.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      230mg
      5%

    Ingredients

    fresh chives (minced)
    2 tbsp

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sherry vinegar
    1 1/2 tbsp

    olive oil
    2 tbsp

    red onion (thinly sliced)
    1/3 cup

    fresh basil (sliced)
    1/2 cup

    seedless watermelon (cut into 1/2-inch cubes)
    2 cup

    tomato(es) (chopped into 1/2 inch cubes)
    3 large

  • 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

  • Turkey and 3-Bean Chili

    Turkey and 3-Bean Chili

    How to Make Turkey and 3-Bean Chili

    This recipe featured in:

     


    20 min cook time


    8servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan or Dutch oven, heat the oil over medium-high heat. Break up the sausage and sauté with the onion until the sausage is browned and the onion is tender; drain fat. Add the remaining ingredients to the pan and bring to boiling.
    2. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Serve immediately.
    Fiber Focused
    Mexican/Southwestern
    Comfort Food
    Dinner
    Easy Pantry Recipes
    Holidays & Entertaining
    Lunch
    One Pot
    Quick & Easy
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        5g

    • Protein
      20g

    • Potassium
      270mg
      6%

    Ingredients

    hot sauce
    1 dash

    red bell pepper (cut into 3/4-inch pieces)
    1

    green bell pepper (cut into 3/4-inch pieces)
    1

    picante sauce
    3/4 cup

    frozen corn
    1 cup

    beef broth
    1 cup

    pinto beans (undrained)
    30 oz

    kidney beans (undrained)
    15 oz

    black beans (drained and rinsed)
    15 oz

    onion(s) (chopped)
    1 1/2 cup

    Italian turkey sausage (casing removed)
    1 lbs

    canola oil
    1 tbsp