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Tag: quick & easy

  • Grilled Lime Chicken Fajitas

    Grilled Lime Chicken Fajitas

    How to Make Grilled Lime Chicken Fajitas

    Chicken fajitas are one of the best choices when it comes to Mexican food because chicken is a lean protein and grilling is a healthy cooking method. Also, fajitas are topped with low-carb veggies like onions and green peppers.


    This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
     


    30 min prep time


    30 min cook time


    10servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together the lime juice and zest, honey, cilantro, cumin, chili powder, garlic powder, and pepper. Add the chicken breast tenderloins and marinate in the refrigerator for 20-60 minutes.
    2. Preheat a grill to medium heat. Place the onions and green peppers in a grill basket. Grill the vegetables in the basket, stirring occasionally, about 15-20 minutes until slightly charred.
    3. Add the chicken directly to the grill and cook 10-12 minutes, until done, turning once.
    4. Divide the chicken, green peppers and onions evenly among 10 tortillas. Top each fajita with 1 Tbsp. salsa.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Grilling
    Holidays & Entertaining
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        5g

    • Protein
      18g

    • Potassium
      300mg
      6%

    Ingredients

    large lime (zested and juiced)
    1

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh cilantro
    2 tbsp

    cumin
    1/2 tsp

    chili powder
    1 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    chicken tenderloins
    1 1/4 lbs

    large onion (sliced into strips)
    1

    green bell peppers (seeded and sliced into strips)
    2

    corn tortillas (or low-carb tortillas) (6-inch)
    10

    salsa
    10 tbsp

  • Grilled Fish Tacos With Strawberry-Mango Salsa

    Grilled Fish Tacos With Strawberry-Mango Salsa

    How to Make Grilled Fish Tacos With Strawberry-Mango Salsa

    This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.


    30 min prep time


    15 min cook time


    4servings


    2 tacos and 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15–20 minutes.
    2. While fish is marinating, stir together all the salsa ingredients in a medium bowl.
    3. Preheat an outdoor grill or grill pan to medium-high heat.
    4. Remove the cod from the marinade and grill for 3–4 minutes on one side. Then flip and grill 1–2 minutes on the other side, or until fish flakes easily with a fork.
    5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
    6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco), and serve.
    Kidney-Friendly
    CKD Dialysis
    Low Sodium
    Seafood
    Mexican/Southwestern
    Latin American
    Grilling
    Quick & Easy
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tacos and 1/4 cup salsa


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      24g

    • Potassium
      415mg
      9%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    lime juice (freshly squeezed)
    2 tbsp

    lime zest (freshly grated)
    1 tsp

    chipotle chili powder
    1/4 tsp

    ground cumin
    1/2 tsp

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    cod filets (or similar flaky white fish)
    1 lbs

    corn tortillas
    8

    strawberries (chopped)
    1/2 cup

    mango (chopped)
    1/2 cup

    small shallot (minced)
    1

    lime zest (freshly grated)
    1/4 tsp

    lime juice (freshly squeezed)
    2 tbsp

    fresh cilantro (chopped)
    1/4 cup

  • Grilled Clams With Garlic (Butter) And Lime

    Grilled Clams With Garlic (Butter) And Lime

    How to Make Grilled Clams With Garlic (Butter) And Lime

    I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.
    2. Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.
    3. Cook as per directions for direct heat method for 8–10 minutes, turning halfway through, until cooked through and clam shells fully open. Drizzle the butter into the clam shells and serve. Discard any clams that do not open.
    Low Carb
    Grilling
    Seafood
    Appetizers
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      190mg
      4%

    Ingredients

    I Can’t Believe It’s Not Butter
    2 3/4 tbsp

    garlic (peeled, thinly sliced)
    3 clove

    crushed red pepper flakes (crushed)
    1/2 tsp

    parsley (minced)
    2 tbsp

    littleneck clams (well washed)
    24

    Juice of 1 lime
    1

  • Grilled Chicken Sausage with Zucchini and Peppers

    Grilled Chicken Sausage with Zucchini and Peppers

    How to Make Grilled Chicken Sausage with Zucchini and Peppers

    Need a quick weeknight dinner and don’t feel like heating up the house? This 4-ingredient budget-friendly dish, cooked on the grill, is full of flavor and low in carbs. If desired, serve it with a side of wild rice or quinoa and a simple mixed green salad for a complete, balanced meal. Look for pre-cooked sausages with the lowest fat and sodium content that you can find.


    10 min prep time


    10 min cook time


    4servings


    1 sausage link and 1/2 cup zucchini-pepper mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a grill to medium high. Spray a grill rack with cooking spray. Add the zucchini and peppers to the grill or veggie basket and grill for 8 to 10 minutes, until tender.
    2. Place the chicken sausage on the grill and heat through for 4 to 5 minutes, turning frequently.
    Veggie Rich
    Low Carb
    Grilling
    Lunch
    Main Dish
    Quick & Easy
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sausage link and 1/2 cup zucchini-pepper mixture


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      17g

    • Potassium
      710mg
      15%

    Ingredients

    nonstick cooking spray
    1

    large zucchini (sliced into circles)
    2

    red bell pepper (sliced in 1-inch-wide strips)
    1

    fully cooked chicken sausage, any flavor, such as sun-dried tomato
    4 links

  • Grilled Chicken Sandwich With Olive Arugula Topping

    Grilled Chicken Sandwich With Olive Arugula Topping

    How to Make Grilled Chicken Sandwich With Olive Arugula Topping


    5 min prep time


    10 min cook time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large skillet over medium-high heat. Coat chicken with cooking spray and sprinkle with the basil, onion powder, and pepper flakes. Cook 5 minutes on each side or until no longer pink in center.
    2. Meanwhile, combine the topping ingredients in a medium bowl. Place the chicken on bottom half of the bread, top with the arugula mixture, top with remaining bread, and cut into four sections.
    Comfort Food
    Grilling
    Dinner
    Lunch
    Main Dish
    Quick & Easy
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      365

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      32g

    • Potassium
      405mg
      9%

    Ingredients

    chicken breasts (boneless, thin cutlets, rinsed and patted dry )
    4

    nonstick cooking spray
    1

    fresh basil leaves (dried)
    1 tsp

    onion powder
    1/2 tsp

    crushed red pepper flakes (dried)
    1/8 tsp

    multi-grain Italian bread (cut in half lengthwise)
    8 oz

    packed arugula or spring greens
    2 cup

    red onion (diced)
    1/4 cup

    Kalamata olives (pitted, coarsely chopped)
    16

    Extra Virgin Olive Oil
    1 1/2 tbsp

    red wine vinegar
    2 1/2 tbsp

  • Grilled Cheesy Eggplant

    Grilled Cheesy Eggplant

    How to Make Grilled Cheesy Eggplant

    Eggplant is a low-carb vegetable and does not raise blood sugar levels significantly. If you cant find baby eggplant, you can use regular eggplant for this recipe.


    5 min prep time


    4servings


    1/2 baby eggplant

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill to medium-high.
    2. Drizzle the olive oil evenly over the eggplant halves. Sprinkle eggplant evenly with garlic powder and black pepper.
    3. Place eggplant halves on grill cut side down and cook for 3-4 minutes, until tender.
    4. Flip over and spread mozzarella cheese evenly over eggplant halves. Grill an additional 3-4 minutes until cheese is melted.
    5. Remove eggplant from grill and place side-by-side on a serving dish. Drizzle evenly with balsamic vinegar and Parmesan cheese.
    Low Sodium
    Low Carb
    Veggie Rich
    Grilling
    Dinner
    Gluten-Free
    Quick & Easy
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 baby eggplant


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      2g

    Ingredients

    olive oil
    1 tbsp

    baby eggplants (cut in half lengthwise)
    2

    garlic powder
    1/8 tsp

    black pepper (ground)
    1/8 tsp

    mozzarella cheese (part-skim, shredded)
    1/4 cup

    balsamic vinegar
    1 tbsp

    Parmesan cheese (freshly grated)
    2 tsp

  • Green Salad with Raspberry Vinaigrette

    Green Salad with Raspberry Vinaigrette

    How to Make Green Salad with Raspberry Vinaigrette

    Looking for a lower-carb side dish? This festive salad is easy to put together and makes for a light, yet tasty side on Thanksgiving – or any other day of the month!


    25 min prep time


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk dressing ingredients.
    2. In a medium salad bowl, toss together salad ingredients. Drizzle dressing over salad and toss gently to coat.
    Low Sodium
    Low Carb
    Veggie Rich
    Gluten-Free
    Holidays & Entertaining
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      72

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      122mg

      5%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        3g

        11%

    • Protein
      1g

    Ingredients

    fresh raspberries (pureed)
    1/2 cup

    white wine vinegar
    1/4 cup

    pine nuts
    1 tbsp

    fresh raspberries
    1 cup

    mixed baby field greens
    4 cup

    black pepper
    1 pinch

    salt
    1/4 tsp

    olive oil
    1 1/2 tbsp

  • Smoothie Breakfast Bowl

    Smoothie Breakfast Bowl

    How to Make Smoothie Breakfast Bowl

    A smoothie topped with some crunch makes for a complete breakfast in a bowl! The extra ingredients make this thick fruit-and-veggie blend more filling than a drinkable smoothie.

    This recipes comes from The Diabetes Cookbook. 


    5 min prep time


    0 min cook time


    2servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients except KIND bar in a blender. Purée until smooth and thick, stopping to stir mixture in between blending at times. (Add a little more almond milk if needed.)
    2. Pour smoothie mixture into 2 bowls. Top each bowl with half of the crumbled KIND bar.
    Fiber Focused
    Kid Friendly
    Breakfast and Brunch
    Vegetarian
    Gluten-Free
    Cooking for 1 or 2
    Quick & Easy
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    Nutrition facts

    2 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      10mg

      3%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        19g
      • Added Sugars
        2g

        4%

    • Protein
      11g

    • Potassium
      670mg
      14%

    Ingredients

    unsweetened almond milk
    3/4 cup

    non-fat plain Greek yogurt
    1/2 cup

    frozen mixed fruit
    1 cup

    baby spinach
    2 cup

    frozen banana (sliced)
    1 med

    KIND Maple Glazed Pecan & Sea Salt bar OR 1/2 cup low sugar granola (crumbled)
    1 bar

  • Green Bean “Fries”

    Green Bean “Fries”

    How to Make Green Bean “Fries”

    French fries are an American favorite food, but they’re also loaded with unhealthy fat, calories, and carbohydrate. Try these “fries” for a healthier alternative and a way to help your kids eat more veggies.


    15 min prep time


    5servings


    about 8 fries

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F.
    2. In a shallow dish, whisk together the egg, egg white, and hot sauce.
    3. In another shallow dish, mix together the remaining ingredients.
    4. Dip each green bean in the egg mixture and then lightly coat in the cornmeal mixture.
    5. Place the green beans on a baking sheet and bake for 25 minutes, until they are lightly golden. Serve with your favorite dipping sauce.
    Veggie Rich
    Kid Friendly
    Quick & Easy
    Sides
    Gluten-Free
    Vegetarian
    Snacks
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    Nutrition facts

    5 Servings



    • Serving Size

      about 8 fries


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      40mg

      13%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      130mg
      3%

    Ingredients

    fresh green beans (trimmed)
    8 oz

    eggs
    1

    egg white
    1

    hot sauce
    1 dash

    cornmeal
    1/2 cup

    garlic salt
    1/2 tsp

    black pepper
    1/8 tsp

    Parmesan cheese (freshly grated)
    2 tbsp

  • Greek Quinoa Salad

    Greek Quinoa Salad

    How to Make Greek Quinoa Salad

    This salad is a nutrition power-house. Quinoa is a gluten-free grain that provides carbohydrates and protein and the low-carb veggies add fiber and potassium.


    15 min prep time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook quinoa according to package directions with chicken broth. Let cool completely.
    2. In a large salad bowl, combine cooled quinoa and remaining salad ingredients.
    3. In a small bowl, whisk together dressing ingredients. Pour over salad and mix to coat. Serve cold.
    Low Sodium
    Veggie Rich
    Mediterranean
    Sides
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Salads
    Gluten-Free
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      5mg

      2%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      5g

    Ingredients

    quinoa
    1 cup

    low sodium chicken broth (low-sodium, reduced-fat, (or gluten-free broth if cooking gluten-free))
    2 cup

    large cucumber (peeled, seeded and diced)
    1

    grape tomatoes (10.5-ounce, cut in half)
    1 package

    red onion (finely diced)
    1/4 cup

    fresh parsley (chopped)
    1/4 cup

    feta cheese (reduced-fat, crumbled)
    1/2 cup

    red wine vinegar
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/2 tbsp

    low-calorie sugar substitute
    1 tsp