The Super Diabetes Site

Tag: quick & easy

  • Simply Spiced Shrimp

    Simply Spiced Shrimp

    How to Make Simply Spiced Shrimp

    This recipe featured in:

     


    5 min prep time


    3 min cook time


    4servings


    about 3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, mix together the shrimp, garlic, paprika, and chili powder, tossing to coat. Add 1 tsp. of the olive oil and the lemon juice. Let stand 3 minutes.
    2. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Add the shrimp and sauté on both sides for a total of 3 minutes, or until the shrimp is just opaque and cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      about 3 oz.


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      465mg

      20%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      25g

    • Potassium
      240mg
      5%

    Ingredients

    lemon juice
    2 tsp

    olive oil (divided)
    1 tbsp

    chili powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    garlic (finely minced)
    1 clove

    shrimp (peeled and deveined)
    1 lbs

  • Shrimp Jambalaya

    Shrimp Jambalaya

    How to Make Shrimp Jambalaya

    This recipe featured in:

     


    20 min prep time


    10 min cook time


    8servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium-high heat and sauté the shrimp, onion, and bell pepper for about 5 minutes, until the shrimp is pink.
    2. Stir in the remaining ingredients and cook for about 5 minutes, until heated through.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Seafood
    Comfort Food
    One Pot
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      140mg

      47%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      20g

    • Potassium
      460mg
      10%

    Ingredients

    Cajun seasoning
    1 tsp

    tomato sauce
    16 oz

    brown rice
    1 1/2 cup

    green bell pepper (chopped)
    1

    onion(s) (chopped)
    1

    shrimp (peeled and deveined)
    1 1/2 lbs

    olive oil
    2 tbsp

  • Shrimp and Avocado Taco Bowls

    Shrimp and Avocado Taco Bowls

    How to Make Shrimp and Avocado Taco Bowls

    This recipe featured in:

     


    15 min prep time


    2servings


    1 bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the shrimp, avocado, tomato, scallions, and pineapple (and jalapeño, if desired). Remove a few of the central leaves from each lettuce head to make a bowl. Divide the shrimp mixture between the lettuce heads.
    2. Stir the chili powder into the Greek yogurt.
    3. Top each “taco” bowl with the Greek yogurt mixture and salsa. Sprinkle chopped fresh cilantro on top, if desired.
    Seafood
    Mexican/Southwestern
    Main Dish
    Lunch
    Foodie
    Dinner
    Salads
    Quick & Easy
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      215mg

      72%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      31g

    • Potassium
      830mg
      18%

    Ingredients

    fresh cilantro (optional)
    2 sprig

    salsa
    1/4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    chili powder
    1/2 tsp

    bibb lettuce
    2 head

    jalapeño pepper (sliced, optional)
    1 tbsp

    Fresh Pineapple (finely diced)
    1/4 cup

    green onion (scallion) (minced)
    1/4 cup

    tomato(es) (diced)
    1

    avocado (peeled and diced)
    1/2

    shrimp (peeled, deveined, tails removed)
    1/2 lbs

  • 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

  • Sea Bass Provencale

    Sea Bass Provencale

    How to Make Sea Bass Provencale

    This recipe featured in:

     


    15 min prep time


    25 min cook time


    8servings


    4 oz fish, 2 Tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the fillets with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the fillets and sear each side for about 4 minutes, or until cooked through. Remove the fish from the skillet and place on a plate. Cover loosely to keep warm.
    2. Add the onion and red pepper to the skillet and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute. Add the undrained tomatoes, tomato paste, and red pepper flakes and bring to boiling. Lower the heat to simmer and cook for 5 to 8 minutes, until the sauce is thickened. Add the olives and capers and cook for 1 minute.
    3. Serve the sea bass with the sauce, finishing with a sprinkle of basil. 
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    French
    Seafood
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz fish, 2 Tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      22g

    • Potassium
      480mg
      10%

    Ingredients

    fresh basil (sliced)
    1/2 cup

    capers
    2 tsp

    black olives
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    tomato paste
    1 tbsp

    diced tomatoes
    15 oz

    garlic (thinly sliced)
    2 clove

    red bell pepper (thinly sliced)
    1

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sea bass
    2 lbs

  • 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

  • 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

  • Meat Lover’s Breakfast Cups

    Meat Lover’s Breakfast Cups

    How to Make Meat Lover’s Breakfast Cups

    This low-carb breakfast made with turkey sausage and turkey bacon makes for a meaty breakfast without all the saturated fat. Freeze the individual cups after they’re prepared for a grab-and-go breakfast that can be reheated at home or in the office!


    15 to 19 min cook time


    6servings


    1 “muffin”

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each cup.

    2. In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage; cook for 1 minute more. Remove the skillet from the heat; stir in the sour cream.

    3. In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon, and cheese.

    4. Bake 15 to 18 minutes, or until the eggs are set. Serve immediately, or freeze for later.

    Low Carb
    Kid Friendly
    Comfort Food
    American
    Breakfast and Brunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 “muffin”


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      8g

    • Potassium
      217mg
      5%

    Ingredients

    Monterey jack cheese
    2 tbsp

    turkey bacon
    2 slice

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    egg substitute
    1 cup

    light sour cream
    1 tbsp

    precooked turkey breakfast sausage patties ( thawed and diced)
    2 whole

    garlic (minced)
    1 clove

    onion(s) (finely chopped)
    2 tbsp

    canola oil
    1 tsp

    frozen hash browns (thawed)
    1 1/4 cup

  • Maple Apples

    Maple Apples

    How to Make Maple Apples

    Sautéing apples caramelizes their natural sugars creating a rich, sweet flavor. These apples are tossed in a low sugar syrup made from apple cider and sugar-free maple syrup for a delicious, diabetes-friendly dessert. Or, serve over plain Greek yogurt for a sweet but filling breakfast.


    7 min prep time


    14 min cook time


    4servings


    1/2 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Toss the apple slices with the lemon juice.
    2. In a large skillet, heat the oil over medium heat. Add the apples and sauté for 3 minutes. Reduce the heat to low, cover, and simmer for about 6 to 7 minutes, stirring occasionally. Remove the apples from the pan and set aside.
    3. In the same skillet add all the remaining ingredients except the almonds. Bring to a boil and cook over medium-high heat until syrupy, scraping up any bits of apple remaining in the pan. Add back the apples and sprinkle with the sliced almonds.
    Low Sodium
    Kid Friendly
    Comfort Food
    Quick & Easy
    Foodie
    Dessert
    Breakfast and Brunch
    Vegetarian
    Snacks
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 apple


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      1g

    Ingredients

    Granny Smith or other tart apple (unpeeled and sliced into 1/2-inch wedges)
    2

    lemon juice
    1 tbsp

    canola oil
    1 tsp

    apple cider
    1/4 cup

    sugar-free maple-type syrup
    1 tbsp

    ground cloves
    1/4 tsp

    ground cinnamon
    1/4 tsp

    slivered almonds (toasted)
    1 tbsp