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Tag: sandwiches

  • Easy Egg Salad

    Easy Egg Salad

    How to Make Easy Egg Salad

     Egg salad is a super-simple and low-carb recipe that taste’s great on it’s own, but also shines in a number of other meals. Perfect for leftovers, it’s also inexpensive and very tasty, so go ahead and make a double batch to have on hand. 

    Serve the salad on a bed of salad greens, on whole grain toast, in a whole grain tortilla wraps, on whole grain crackers, or with whole grain tortilla chips as a snack.


    5 min prep time


    20 min cook time


    6servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place eggs in a saucepan and ensure they are covered in water. Place saucepan on heat and bring to a boil. Turn off the heat, cover, and let the eggs cook for 9-12 minutes. Place eggs in an ice bath and peel eggs. 

    2. Cut hard boiled eggs in half and remove three of the yolks from the 6 eggs (you should end up with 6 egg whites and 3 egg yolks total). Add to a medium bowl and lightly mash with a fork.

    3. Add the remaining ingredients and stir to combine.

    4. Store in an airtight container in the refrigerator for up to one week.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    Easy Pantry Recipes
    Salads
    Vegetarian
    Sandwiches
    Breakfast and Brunch
    Budget Friendly
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      6g

    • Potassium
      91mg
      2%

    Ingredients

    black pepper
    1/4 tsp

    light mayonnaise
    1/4 cup

    Dijon Mustard
    1 tsp

    celery (diced)
    1 stalks

    eggs
    6 large

  • Basic Bean Burger

    Basic Bean Burger

    How to Make Basic Bean Burger

    Looking for a tasty, protein-filled burger that’s budget-friendly and perfect for Meatless Mondays? This healthy take on the classic is less expensive, heart-healthy, and ready to go from items you probably already have in the pantry. For more Southwestern flavor with less carbs, serve each bean burger in lettuce wrap topped with 1 tablespoon salsa and an avocado slice. This also makes a great meatless filling for a taco or burrito. But if you want a more classic taste, serve on a whole grain bun with 1 slice of cheddar cheese, a large lettuce leaf, and a thick slice of tomato.


    10 min prep time


    15 min cook time


    8servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Add 1 1/2 cups of the beans to a large bowl with the onions. With a fork or potato masher, mash until mostly smooth (will be slightly chunky from onions). Note: If you have a food processor, you can blend until smooth then put in a bowl.
    2. Add the remaining beans, the cooked grain, egg, garlic powder, salt and pepper. Stir until well combined.
    3. Form bean mixture into 8, 1/2-inch thick patties.
    4. Add cooking spray to a non-stick skillet over medium heat. Add bean patties and cook about 2-3 minutes per side, until slightly brown. Work in batches if your pan is not big enough to hold all 8 burgers.
    5. Store in an airtight container in the refrigerator for up to 1 week or wrap individually in freezer bags or containers and freeze up to 6 months (freeze cooked burgers only, do not freeze the raw burgers).
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Comfort Food
    Vegetarian
    Sandwiches
    Easy Pantry Recipes
    Dinner
    Budget Friendly
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    Nutrition facts

    8 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      330mg
      7%

    Ingredients

    canned beans (any type) (drained and rinsed)
    2 15-ounce cans

    yellow onion (minced)
    1/2 cup

    cooked whole grain such as brown rice, oatmeal, or quinoa
    1 cup

    eggs
    1 large

    garlic powder
    1 tsp

    salt
    1/2 tsp

    ground black pepper
    1/2 tsp

    nonstick cooking spray
    1

  • Crunchy Coleslaw Turkey Sandwich

    Crunchy Coleslaw Turkey Sandwich

    How to Make Crunchy Coleslaw Turkey Sandwich

    This super simple sandwich packs a lot of flavor from coleslaw and salsa. It’s perfect for a light lunch! Use leftover Thanksgiving turkey for a lighter take on the traditional leftover turkey sandwich.


    10 min prep time


    2servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Place half of the turkey on each of two slices of bread. Spoon coleslaw on top of turkey, then top each sandwich with the remaining bread slices. Serve with extra coleslaw on the side.
    2. Toss drained coleslaw with salsa and add black pepper to taste.
    3. Drain coleslaw in a colander.
    Fiber Focused
    Kid Friendly
    Sandwiches
    Quick & Easy
    Budget Friendly
    Cooking for 1 or 2
    Lunch
    No Cook
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    Nutrition facts

    2 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g

    • Protein
      40g

    Ingredients

    whole wheat bread
    4 slices

    black pepper
    to taste

    no-sugar-added salsa
    2 tbsp

    Prepared or deli coleslaw
    1/2 cup

    turkey breast (sliced)
    1/2 lbs

  • Easy Chicken Panini

    Easy Chicken Panini

    How to Make Easy Chicken Panini


    A toasty panini with crispy bread, warm tasty filling, and melty cheese makes a satisfying, diabetes-friendly lunch or light dinner. Cook the paninis in a pan (cast iron works great here) over low heat so that the filling warms all the way through without burning buring the bread. This is a great meal prep recipe: assemble all of the sandwiches ahead of time and wrap individually in foil, then toast the panini just before serving. Pair this sandwich with a simple side salad, like this Spinach, Avocado, and Summer Berry Salad, for a balanced, heart-healthy meal.

    Double Up: Cook a bouble batch of chicken when preparing a recipe like Herbed Tarragon Chicken with Mushrooms and save the leftover chicken to make these quick paninis later in the week!

    This recipe is from The 12-Week Diabetes Cookbook by Linda Gassenheimer. 


    5 min prep time


    5 min cook time


    8servings


    1/2 panini

    Print Recipe >

    Step-By-Step Instructions:

    1. Assemble the sandwiches: Spread 1 Tbsp of mayonnaise on each of 4 slices of bread. Top each with the tarragon, cheese, and chicken, dividing the ingredients evenly among the four slices. Sprinkle each with the salt and pepper, then top each sandwich with the remaining slices of bread.
    2. Coat a nonstick skillet (large enough to hold the paninis) with olive oil spray and heat over low heat. Add the paninis and press down with a lid or another clean pan. Cook for 2 minutes, flip, and press again. Cook for another 2 minutes. (You can also use a panini press and cook until the cheese is melted and the bread is golden.)
    3. Cut each panini in half and serve each half with salad.
    Italian
    Grilling
    Comfort Food
    Quick & Easy
    Sandwiches
    Lunch
    Dinner
    Budget Friendly
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 panini


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      28g

    • Potassium
      250mg
      5%

    Ingredients

    light mayonnaise
    4 tbsp

    crusty whole-wheat bread
    8 slices (about 1 oz each)

    fresh tarragon
    1/2 cup

    reduced-fat Swiss cheese
    4 slices (6 oz total)

    cooked chicken breast (sliced)
    16 oz

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    olive oil spray
    1

  • Mediterranean Chicken Pita

    Mediterranean Chicken Pita

    How to Make Mediterranean Chicken Pita

    Repurpose leftover chicken on this simple and delicious sandwich! It’s a perfect quick and easy work-from-home lunch, or a busy weeknight dinner. If you don’t have tzatziki sauce, you could use plain Greek yogurt instead.

    Double Up: Use leftovers from our Greek Yogurt-Marinated Chicken recipe for even more flavor!


    10 min prep time


    4servings


    1 pita pocket

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium mixing bowl, mix together the chicken and tzatziki sauce.
      Stuff ½ cup of the chicken mixture into each pita pocket.
    2. Top each filled pita pocket with ¼ cup cucumbers, ¼ cup tomatoes, and 2 Tbsp sliced almonds.
    Mediterranean
    Quick & Easy
    No Cook
    Main Dish
    Lunch
    Dinner
    Budget Friendly
    Easy Pantry Recipes
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pita pocket


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      85mg

      28%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      26g

    • Potassium
      510mg
      11%

    Ingredients

    cubed cooked chicken
    2 cup

    low-fat tzatziki sauce or nonfat plain Greek yogurt
    1/2 cup

    whole grain pocket style pitas (cut in half to make 4 pita pockets)
    2

    diced cucumber
    1 cup

    diced tomato
    1 cup

    unsalted, sliced dry-roasted almonds
    1/2 cup

  • Chicken Salad Sliders

    Chicken Salad Sliders

    How to Make Chicken Salad Sliders

    This lightened-up version version of chicken salad uses tangy Greek yogurt and light mayonnaise along with other healthy, flavorful ingredients! For a lower carb meal, serve this chicken salad on lettuce leaves instead of slider buns.


    20 min prep time


    6servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients except buns and tomato in a medium mixing bowl.
    2. Serve 1/3 cup chicken salad on each slider bun topped with 1 tomato slice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Kid Friendly
    Salad Dressings & Condiments
    Lunch
    Holidays & Entertaining
    Dinner
    Appetizers
    Sandwiches
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      18g

    • Potassium
      340mg
      7%

    Ingredients

    cooked chicken (chopped)
    2 cup

    celery (finely diced)
    1 stalks

    red onion
    2 tbsp

    dried cranberries
    1/3 cup

    sliced almonds (unsalted)
    2 tbsp

    Plain Nonfat Greek yogurt
    1/4 cup

    light mayonnaise
    1/4 cup

    Dijon Mustard
    1 tsp

    lemon (juiced)
    1/2

    fresh ground black pepper
    to taste

    whole-wheat slider buns
    6

    tomato(es) (cut into 6 slices)
    1 med

  • Chipotle BBQ Pork Folded Tacos

    Chipotle BBQ Pork Folded Tacos

    How to Make Chipotle BBQ Pork Folded Tacos

    Looking for an easy meal that’s a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you’re home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos.


    20 min prep time


    6 hr cook time


    16servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.
    2. Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
    3. Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.
    4. To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Latin American
    Slow Cooker
    Sandwiches
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    16 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%

    • Cholesterol
      30mg

      10%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        3g

    • Protein
      15g

    • Potassium
      230mg
      5%

    Ingredients

    garlic (minced)
    2 clove

    reduced-sugar barbecue sauce
    1 cup

    chipotle chili peppers in adobo sauce (pureed )
    4

    pork shoulder (trimmed)
    2 lbs

    smoked paprika
    1 1/2 tsp

    low-carb whole-wheat tortillas
    16

    shredded cabbage
    2 cup

    diced onion (about 2 medium onions)
    1 1/2 cup

  • Steak and Portobello Sandwich

    Steak and Portobello Sandwich

    How to Make Steak and Portobello Sandwich

    Meaty portobello mushrooms and a warm balsamic vinegar dipping sauce make this steak sandwich a real treat. Buy whole portobello mushrooms and slice them after they’re cooked.

    Double Up: Cook some extra steak while you are making this recipe, and save the leftovers for Mediterranean Steak with Minted Couscous later in the week.


    5 min prep time


    15 min cook time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix the garlic and balsamic vinegar in a small bowl. Set aside.
    2. Remove visible fat from the steak. Heat a skillet to medium-high heat. Place the steak in the skillet and sear for 2 minutes. Turn the steak over and cook for 2 more minutes, or until they reach desired doneness. Remove from the skillet and set aside.
    3. Coat the skillet with the olive oil spray. Add the mushrooms and cook for 5 minutes, turning over once. Remove the mushrooms to a cutting board.
    4. Add the garlic-vinegar mixture to the skillet and boil for 3 to 4 minutes, until reduced by half. Divide the sauce among 4 small bowls and set aside.
    5. Slice open the rolls, then mist each side with the olive oil spray. Toast the rolls in a toaster oven for 1 minute.
    6. Slice the steak and mushrooms into thin strips. Arrange about 5 oz of steak and 3/4 cup of mushrooms on the bottom half of each roll. Top with salt and pepper. Cover each sandwich with the top half of the roll, cut in half, and serve with the dipping sauce.
    Sandwiches
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      490

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        4.9g

        25%

    • Cholesterol
      110mg

      37%

    • Sodium
      690mg

      30%

    • Total Carbohydrate
      43g

      16%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        15g

    • Protein
      46g

    • Potassium
      980mg
      21%

    Ingredients

    garlic (crushed)
    6 clove

    balsamic vinegar
    1 cup

    strip, flank, or skirt steak
    1 1/2 lbs

    olive oil spray
    1

    Portobello mushrooms
    1/2 lbs

    whole-wheat hoagie rolls
    4

    salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

  • 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

  • Sunny Fried Egg and Avocado Taco

    Sunny Fried Egg and Avocado Taco

    How to Make Sunny Fried Egg and Avocado Taco

    This quick and easy breakfast for two features a sunny fried egg, fresh tomato, and avocado, wrapped up in a warm tortilla.


    15 min prep time


    10 min cook time


    2servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. Brush a small nonstick skillet with 1 tsp. of the oil and heat over medium heat. Add the eggs one at a time and cook sunny side up for about 2 minutes. Using a spatula, transfer to a plate.
    2. While the eggs are cooking, warm the tortillas in a separate skillet (no need to add any oil).
    3. For each serving, spread a tortilla with half of the mashed avocado, tomatoes, pine nuts, cilantro, and jalapeños, if using. Top with an egg, drizzle with the remaining extra-virgin olive oil, and season with the salt and pepper. Fold over and serve.
    Fiber Focused
    Mexican/Southwestern
    Breakfast and Brunch
    Cooking for 1 or 2
    Lunch
    Quick & Easy
    Sandwiches
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      405

    • % Daily value*

    • Total Fat
      27g

      35%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      383mg

      17%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      775mg
      16%

    Ingredients

    olive oil (divided)
    2 tsp

    eggs
    2

    whole wheat flour tortillas
    2

    avocado (peeled, seeded, and mashed)
    1

    tomato (sliced)
    1

    pine nuts or pepitas
    1 tbsp

    fresh cilantro (chopped)
    2 tbsp

    jalapeño pepper (seeded and thinly sliced (optional))
    1/2

    salt
    1/8 tsp

    black pepper
    1/8 tsp