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Tag: quick & easy

  • Chicken Apple Crunch Salad

    Chicken Apple Crunch Salad

    How to Make Chicken Apple Crunch Salad

    This savory and sweet chicken apple crunch salad will delight your taste buds by pairing fresh flavors with nutrition. Chicken apple crunch salad is delicious and light, good for lunch, dinner, or a protein-filled snack. It has been modified for the dialysis diet to encourage healthy eating and reduce food-related stress.


    5 min prep time


    5servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cube cooked chicken. Dice apple and celery. Chop scallions

    2. Combine chicken, apple, celery, scallions, and raisins in a large salad bowl.

    3. Whisk together mayonnaise, sour cream, lemon juice, cinnamon, and black pepper. Pour over the chicken-apple mixture and toss.

    4. Refrigerate to chill prior to serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    American
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      50mg

      17%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      16g

    • Potassium
      288mg
      6%

    Ingredients

    cooked chicken
    2 cup

    Gala apples
    1 cup

    celery
    1/2 cup

    scallions
    2 tbsp

    raisins
    1/4 cup

    light mayonnaise
    1/3 cup

    light sour cream
    1 tbsp

    lemon juice
    1 tbsp

    ground cinnamon
    1/4 tsp

    black pepper
    1/4 tsp

  • Broccoli and Apple Salad

    Broccoli and Apple Salad

    How to Make Broccoli and Apple Salad

    This kidney-friendly recipe is a kid favorite. Dice, chop, and stir—that’s all you need to create broccoli and apple salad. This healthy recipe is low in sodium and high in flavor. Caution: this recipe contains walnuts.


    10 min prep time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the remaining ingredients and coat with the yogurt mixture. Refrigerate to chill and let the flavors combine. Stir immediately before serving.

    2. Trim and cut broccoli florets into small bite size pieces. Dice unpeeled apples into small bite size pieces. Chop the fresh parsley.

    3. In a large bowl whisk together the yogurt, mayonnaise, honey, vinegar, and parsley.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Kid Friendly
    Salads
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      9mg

      3%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        7g
      • Added Sugars
        2g

        4%

    • Protein
      4g

    • Potassium
      210mg
      4%

    Ingredients

    Plain Nonfat Greek yogurt
    3/4 cup

    mayonnaise
    1/4 cup

    honey
    1 tbsp

    Apple Cider Vinegar
    2 tbsp

    broccoli (fresh florets)
    4 cup

    apple
    1 med

    red onion (sliced)
    1/2 cup

    dried cranberries (unsweetened)
    1/2 cup

    walnuts (chopped)
    1/4 cup

  • Chicken Nuggets with Honey Mustard Dipping Sauce

    Chicken Nuggets with Honey Mustard Dipping Sauce

    How to Make Chicken Nuggets with Honey Mustard Dipping Sauce

    This recipe is not only delicious, but it’s also kidney-friendly. Try a variety of dipping sauces, such as barbecue sauce, curry sauce, fruit spreads, or low-sodium salad dressing.


    10 min prep time


    15 min cook time


    12servings


    3 nuggets, 1 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Stir mustard, mayonnaise, honey, and Worcestershire sauce in a small bowl. Refrigerate sauce to chill until nuggets are cooked.

    2. Preheat to 400 degrees F.

    3. Cut chicken breast into 36 bite-sized pieces.

    4. Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.

    5. Bake nuggets on a baking sheet sprayed with non-stick cooking spray for 15 minutes until done.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      3 nuggets, 1 tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      40mg

      13%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      11g

      4%

      • Total Sugars
        5g
      • Added Sugars
        5g

        10%

    • Protein
      9g

    • Potassium
      100mg
      2%

    Ingredients

    corn flakes
    3 cup

    1% milk
    2 tbsp

    eggs
    1 large

    Worcestershire sauce
    2 tsp

    honey
    3 tbsp

    mayonnaise
    1/2 cup

    Yellow Mustard
    1 tbsp

    boneless, skinless chicken breasts
    1 lbs

  • Green Pesto Pasta

    Green Pesto Pasta

    How to Make Green Pesto Pasta

    Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.


    5 min prep time


    15 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water to a boil and cook pasta as directed, without salt. Drain.

    2. Place basil leaves, garlic, and parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse.

    3. Add pepper to taste.

    4. Pour basil pesto sauce onto the pasta and toss to coat before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Sides
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        1g

    • Protein
      8g

    • Potassium
      180mg
      4%

    Ingredients

    whole grain spaghetti noodles
    6 oz

    fresh basil
    2 cup

    garlic cloves
    4

    olive oil
    1/4 cup

    Parmesan cheese (shredded)
    2 tbsp

    black pepper
    1/4 tsp

  • Pesto Chicken with Vegetables and Spaghetti

    Pesto Chicken with Vegetables and Spaghetti

    How to Make Pesto Chicken with Vegetables and Spaghetti


    10 min prep time


    20 min cook time


    4servings


    3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese

    Print Recipe >

    Step-By-Step Instructions:

    1. Season chicken with salt and pepper.

    2. Heat a large skillet over medium heat and spray with cooking spray. Add chicken and cook until golden brown on both sides and cooked through. Transfer to a plate and cover with foil. 

    3. Return the skillet to medium heat, spray with cooking spray and add garlic, onion, tomatoes, peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften, 6–7 minutes. 

    4. Stir in half and half and pesto. Add chicken back to the skillet, turning to coat in sauce. 

    5. Divide spaghetti between plates, top with chicken and vegetables. Garnish with parmesan cheese.

    Kid Friendly
    Italian
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese


    • Amount per serving



      Calories





      400

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      51g

      19%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      33g

    • Potassium
      869mg
      18%

    Ingredients

    chicken breasts (sliced thinly)
    12 oz

    Kosher Salt
    1/4 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1 whole

    garlic (minced)
    2 clove

    red onion (diced)
    1/2 med

    cherry tomatoes (halved)
    1 pints

    red bell pepper (diced)
    1 med

    cremini (baby bella) mushrooms (sliced)
    8 oz

    fat free half-and-half
    1/4 cup

    jarred pesto sauce
    3 tbsp

    whole grain spaghetti noodles (cooked)
    1/2 lbs

    Parmesan cheese
    3 tbsp

  • Kale Parmesan Pesto Rigatoni

    Kale Parmesan Pesto Rigatoni

    How to Make Kale Parmesan Pesto Rigatoni


    10 min prep time


    15 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook pasta according to package directions. Drain.

    2. While the pasta is cooking, place kale, lemon juice, pepper, salt, parmesan cheese, garlic, and walnuts in a food processor. With the processor running, pour the olive oil through the feed tube in a steady stream. Use a spatula to push the pesto down the sides of the bowl and continue blending until the pesto is smooth. 

    3. Place the pasta in a large bowl and toss with the pesto and tomatoes. Garnish with parmesan cheese if desired.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Dinner
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      174mg
      4%

    Ingredients

    whole wheat penne pasta
    12 oz

    olive oil
    1/2 cup

    lemon (juiced)
    1 whole

    black pepper
    1/4 tsp

    Kosher Salt
    1/2 tsp

    Parmesan cheese (grated)
    1/2 cup

    garlic (minced)
    2 clove

    walnuts (chopped)
    1/2 cup

    kale (trimmed and chopped)
    2 cup

    grape tomatoes (halved)
    1 pints

  • Simple Roasted Peppers

    Simple Roasted Peppers

    How to Make Simple Roasted Peppers

    Bell peppers are the star of the show in this simple but flavorful dish. Packed with vitamins, bell peppers are a colorful way for a person with diabetes to add a touch of sweetness to a meal. Learn how to roast peppers quickly and easily with this recipe.


    10 min prep time


    20–25 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Toss peppers together in a large bowl. Add oil, salt, and pepper. Toss to combine and spread out onto a large baking sheet.
    2. Roast until tender, 20–25 minutes.
    3. Transfer veggies to a serving dish. Squeeze lemon juice over peppers and garnish with parsley.
    Veggie Rich
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Quick & Easy
    One Pot
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    Ingredients

    red bell pepper (sliced)
    1 med

    yellow bell pepper (sliced)
    1 med

    orange bell pepper (sliced)
    1 med

    green bell pepper (sliced)
    1 med

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper (ground)
    1/2 tsp

    Juice of Lemon
    1 small

    fresh parsley (chopped, flat-leaf)
    2 tbsp

  • Parfait de pudín de calabaza con galletas de jengibre

    Parfait de pudín de calabaza con galletas de jengibre

    How to Make Parfait de pudín de calabaza con galletas de jengibre

    Este postre sin cocción es un gran sustituto de la torta de calabaza, ¡y solo tiene 100 calorías! Para un postre de calabaza rápido, saludable y delicioso, no busques más: este parfait de pudín es increíble y está listo en minutos.

    Encuentra esta receta y otras más en El libro de cocina para la diabetes. Para pedirlo directamente a la American Diabetes Association, haz clic aquí.


    20 min prep time


    7servings


    1 parfait

    Print Recipe >

    Step-By-Step Instructions:

    1. En un tazón mediano, bate la mezcla de pudín y la leche durante 2 minutos. Déjala reposar por 5 minutos.
    2. Incorpora la calabaza, la canela y la nuez moscada. Añadir 1/2 taza de yogur y refrigera durante 10 minutos.
    3. Vierte 1/2 taza de la mezcla de pudín en cada vaso de parfait. Cubre cada uno con 1 cucharada colmada del yogur restante y 1 galleta de jengibre desmenuzada. Repite el procedimiento para los 6 parfaits restantes.
    Comfort Food
    Kid Friendly
    Recetas en español
    Dessert
    No Cook
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      1 parfait


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        7g

    • Protein
      0.01g

    • Potassium
      240mg
      5%

    Ingredients

    fat-free, sugar-free instant cheesecake pudding mix
    1 (1-oz) package

    ground nutmeg
    1/8 tsp

    canned pure pumpkin
    1 cup

    ground cinnamon
    1/2 tsp

    gingersnap cookies (desmoronado)
    7

    fat-free vanilla Greek yogurt (dividido)
    1 cup

    skim milk
    1 2/3 cup

  • Ensalada de zanahoria y col

    Ensalada de zanahoria y col

    How to Make Ensalada de zanahoria y col

    Al igual que ocurre con otras hortalizas crucíferas (el brócoli y la coliflor), se considera que la col (repollo) es un componente dietético importante para disminuir el riesgo de cáncer.


    4servings


    1/2 taza

    Print Recipe >

    Step-By-Step Instructions:

    1. Mezcla todos los ingredientes y revuelve bien.
    Low Carb
    Veggie Rich
    Mediterranean
    Mexican/Southwestern
    Recetas en español
    Budget Friendly
    Gluten-Free
    Lunch
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 taza


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    Ingredients

    cilantro picado
    1 cda

    chile jalapeño o serrano (opcional)
    1-3 cdas

    azúcar
    1/2 cdta

    pimienta negra
    1/2 cdta

    sal
    1/4 cdta

    jugo de lima (limón verde) o 1/4 taza de vinagre (de su preferencia)
    3 cdas

    zanahoria (rallada)
    1

    col (repollo) picado en tiras
    2 tazas

  • Tuna Salad Stuffed Tomato Melts

    Tuna Salad Stuffed Tomato Melts

    How to Make Tuna Salad Stuffed Tomato Melts


    10 min prep time


    10 min cook time


    4servings


    1 large tomato

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to broil (500 degrees F). Line a baking sheet with parchment paper or aluminum foil (spritz with baking spray) and set aside
    2. Slice the tops off the tomatoes and carefully cut around the inner edge to release the core. Use a spoon to remove the seeds and membrane of the tomatoes to create hollow tomatoes.
    3. In a medium bowl, combine tuna, mayonnaise, celery, shallot, and celery salt.
    4. Stuff tomatoes with the tuna mixture and top with a slice of cheese.
    5. Place tomatoes on the baking sheet and broil for 3–5 minutes, until the cheese melts and begins to brown.
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 large tomato


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      15g

    • Potassium
      440mg
      9%

    Ingredients

    pepper Jack cheese (2/3 oz per slice)
    4 slice

    celery salt
    1/4 tsp

    shallots (minced)
    1

    celery (small diced)
    2 stalks

    mayonnaise (made with olive oil)
    1/4 cup

    tuna packed in water (chunk-light, drained)
    2 can

    tomato(es)
    4 large