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Tag: seafood

  • Budget-Friendly Salmon Burgers

    Budget-Friendly Salmon Burgers

    How to Make Budget-Friendly Salmon Burgers

    These burgers are a good way to spice up your menu! They are packed with heart-healthy salmon, plus some veggies. To keep the carbohydrate count low, these are served over bibb lettuce instead of on a bun. Serve these burgers with a green salad drizzled with a sesame ginger vinaigrette for a light, refreshing meal.


    15 min prep time


    15 min cook time


    6servings


    1 salmon burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 475 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. Place the onion, garlic, bell pepper, and Thai curry paste in a large food processor and blend until smooth.
    3. Add the salmon and puree until smooth. Add the egg and cilantro and puree until incorporated.
    4. Scoop the mixture in 1/2 cup portions onto the baking sheet and press lightly to form a patty. Repeat to make 6 patties.
    5. Spray the top of each patty with cooking spray and bake for 15 minutes.
    6. Serve each salmon burger in a lettuce leaf and top each with 1 Tbsp. sliced scallions.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Seafood
    Sandwiches
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 salmon burger


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      19g

    • Potassium
      390mg
      8%

    Ingredients

    nonstick cooking spray
    1

    small onion (chopped)
    1/2

    garlic (chopped)
    1 clove

    red bell pepper (seeded and chopped)
    1

    Thai red curry paste
    1 tbsp

    salmon (skinless, cut into chunks)
    1 lbs

    eggs
    1

    fresh cilantro
    1/4 cup

    lettuce leaves
    6

    green onion (scallion) (thinly sliced)
    2

  • Budget-Friendly Mediterranean Fish Stew

    Budget-Friendly Mediterranean Fish Stew

    How to Make Budget-Friendly Mediterranean Fish Stew

    This Mediterranean fish stew costs a little more than $10 for 4 servings, but it can be a real treat and is great for the chilly winter weather!


    20 min prep time


    4servings


    about 1 ½ cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil to a soup pot over medium heat. Add onion, bell pepper, celery, garlic, basil and oregano. Sauté until onions begin to turn clear.

    2. Add crushed tomato and vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes or until vegetables are soft.

    3. Gently stir in cod and shrimp and cook for 5 minutes or until seafood is cooked through.

    Fiber Focused
    Seafood
    Mediterranean
    Comfort Food
    One Pot
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      about 1 ½ cups


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      135mg

      45%

    • Sodium
      540mg

      23%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        12g
      • Added Sugars
        1g

        2%

    • Protein
      22g

    • Potassium
      1030mg
      22%

    Ingredients

    olive oil
    1 tbsp

    medium onion (diced)
    1 med

    red bell pepper (seeded and diced)
    1 whole

    celery (diced)
    2 stalks

    garlic (minced)
    2 clove

    basil (dried)
    1 tsp

    dried oregano (dried)
    1 tsp

    canned crushed tomatoes ( 28 oz, no salt added, crushed)
    1 (28-oz can)

    low sodium vegetable broth (low-sodium)
    2 cup

    cod filets (cut into 1-inch chunks)
    6 oz

    medium shrimp (peeled and deveined and chopped)
    8 oz

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

  • Budget-Friendly Greek Salad and Grilled Shrimp Pitas

    Budget-Friendly Greek Salad and Grilled Shrimp Pitas

    How to Make Budget-Friendly Greek Salad and Grilled Shrimp Pitas

    Serve this dish with a cup of cold gazpacho soup or with sautéed zucchini seasoned with lemon juice and oregano.


    15 min prep time


    4servings


    1 pita

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a large bowl, toss together lettuce, onion, cucumber, feta cheese, olive oil, red wine vinegar, and oregano.
    3. Fill each pita pocket half with 1/4 of lettuce mixture. Set aside.
    4. Season shrimp with salt (optional), ground black pepper and cayenne pepper. Spray shrimp with cooking spray.
    5. Grill shrimp for 3-4 minutes on each side. Remove from grill and add 3 shrimp to each pita.
    Seafood
    Mediterranean
    Grilling
    Dinner
    Salads
    Sandwiches
    Budget Friendly
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pita


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      30mg

      10%

    • Sodium
      435mg

      19%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      9g

    • Potassium
      235mg
      5%

    Ingredients

    romaine lettuce (shredded)
    2 cup

    small red onion (thinly sliced)
    1/2

    large cucumber (or 1 small) (peeled and sliced)
    1/2

    feta cheese (reduced fat, crumbled)
    1/3 cup

    olive oil
    1 tbsp

    red wine vinegar
    2 tbsp

    fresh oregano (chopped)
    1 tbsp

    whole wheat pita (halved)
    2

    medium shrimp (peeled and deveined)
    12

    salt (optional)
    1 tsp

    black pepper
    1 tsp

    cayenne pepper
    1/4 tsp

    nonstick cooking spray
    1

  • Brown Rice Salmon Maki

    Brown Rice Salmon Maki

    How to Make Brown Rice Salmon Maki

    Looking for something a little different for dinner tonight? Try this “sushi” roll at home. The salmon is actually cooked, so there is no raw fish involved.


    25 min prep time


    2servings


    1 roll, cut into 6 slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. Cook the brown rice according to the package directions. When finished cooking, stir in the seasoned rice wine vinegar and cool completely.
    3. Place the salmon filet on the prepared baking sheet. Brush the fillet with the soy sauce. Place the asparagus on the same baking sheet next to the salmon. Spray the salmon and asparagus lightly with cooking spray and bake for 15 minutes. Remove from the oven and cool both the salmon and asparagus completely.
    4. Divide the salmon into two equal portions and flake the salmon. Divide the asparagus into two equal portions.
    5. Divide the red bell pepper into two equal portions.
    6. In a small bowl, whisk together the light mayo and sriracha.
    7. To prepare the maki rolls, place a sushi mat or plastic wrap on a cutting board. Place one nori sheet, shiny side down, on the mat, lining up a long edge of sheet with edge of mat nearest you. Dampen your fingers, and press 1/2 of prepared rice (about a heaping 1/3 cup) onto the nori in 1 layer, leaving a 2-inch border on side farthest from you.
    8. Arrange one portion of the asparagus in an even strip horizontally across rice, starting 1 inch from the side nearest you. (You may need to cut pieces to fit from side to side.) Arrange one portion of the salmon on top of the asparagus. Spoon 1 Tbsp. of the mayo mixture evenly over the salmon then top with one portion of the bell pepper and 1 slice of avocado.
    9. Beginning with edge nearest you, lift the mat up with your thumbs, holding the filling in place with your fingers, and fold mat over the filling so that the upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging the edge of the mat farthest from you to tighten. Open the mat and roll the log forward to seal with the nori border.
    10. Transfer the roll, seam side down, to a cutting board. Repeat the process for the remaining roll. Slice each roll into 6 maki rolls.
    Seafood
    Asian
    Cooking for 1 or 2
    Dinner
    Foodie
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    Nutrition facts

    2 Servings



    • Serving Size

      1 roll, cut into 6 slices


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.9g

        10%

    • Cholesterol
      35mg

      12%

    • Sodium
      575mg

      25%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      15g

    • Potassium
      405mg
      9%

    Ingredients

    nonstick cooking spray
    1

    instant brown rice
    1/2 cup

    seasoned rice wine vinegar (choose one with the lowest sodium)
    1 tbsp

    small salmon filet (3 ounces)
    1

    soy sauce (reduced sodium)
    1 tbsp

    pencil-thin asparagus (trimmed)
    3 oz

    red bell pepper (seeded and thinly sliced)
    1/2

    avocado (seeded and sliced into 4 thin slices)
    1/4

    light mayonnaise
    2 tbsp

    sriracha
    1/2 tsp

    nori sheets
    2

  • Broiled Cod

    Broiled Cod

    How to Make Broiled Cod

    The American Diabetes Association and the American Heart Association recommend eating at least 2 servings of fish per week. This broiled cod is a tasty option. If you’re not a fan of cod, feel free to substitute any fish here.
    Click here for more heart-healthy recipes


    5 min prep time


    10 min cook time


    4servings


    1 filet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat broiler. Spray a baking sheet or broiler pan with cooking spray.
    2. In a small bowl mix together mayonnaise, lemon juice, paprika, parsley and ground black pepper.
    3. Place cod filets on broiler pan and spread mayonnaise mixture evenly among the cod filets. Sprinkle Parmesan cheese on top of filets.
    4. Broil filets for 8-10 minutes.
    Low Carb
    Seafood
    Lunch
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 filet


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.8g

        4%

    • Cholesterol
      50mg

      17%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%

    • Protein
      21g

    Ingredients

    nonstick cooking spray
    1

    light mayonnaise
    3 tbsp

    lemon (juiced)
    1/2

    paprika
    1/2 tsp

    parsley (dried)
    1 tsp

    black pepper
    1/4 tsp

    cod filets (about 1 pound total)
    4

    Parmesan cheese (grated)
    1 tbsp

  • Braised Chinese Shrimp

    Braised Chinese Shrimp

    How to Make Braised Chinese Shrimp

    Stir-frying is a great cooking method for quick and delicious meals. This shrimp recipe can be done in less than 30 minutes!


    15 min prep time


    10 min cook time


    2servings


    5 ounces shrimp, 4 cups vegetables, 1/2 cup rice, 1 Tbsp. sauce, 1 Tbsp. nuts

    Print Recipe >

    Step-By-Step Instructions:

    1. Microwave brown rice according to package instructions. Measure out 1 cup and save remaining rice for another meal.
    2. Mix the soy sauce, sherry, and sugar substitute together and set aside.
    3. Heat oil in a wok or large skillet over high heat until smoking. Add the cabbage, cucumber, garlic, ginger and cook 2-3 minutes.
    4. Mix the cornstarch into the soy sauce mixture and add to the wok with the shrimp and bean sprouts. Cook 3-4 minutes. Stir in the brown rice. Sprinkle with black pepper.
    5. Divide shrimp, rice and vegetables between 2 dinner plates and pour sauce over top. Sprinkle scallions and sliced peanuts on top.
    6. Cook’s Tip: Slice all vegetables in a food processor and then chop the ginger in the processor.
    Fiber Focused
    Asian
    Seafood
    Cooking for 1 or 2
    Main Dish
    Quick & Easy
    Dinner
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    Nutrition facts

    2 Servings



    • Serving Size

      5 ounces shrimp, 4 cups vegetables, 1/2 cup rice, 1 Tbsp. sauce, 1 Tbsp. nuts


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      280mg

      93%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      55g

      20%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        14g

    • Protein
      48g

    Ingredients

    microwave brown rice (to make 1 cup cooked rice)
    1 package

    low-sodium soy sauce
    1 tbsp

    dry sherry
    1/4 cup

    sesame oil
    4 tsp

    Chinese (napa) cabbage (sliced)
    3 cup

    cucumber(s) (peeled and sliced)
    2 cup

    garlic (minced)
    3 tsp

    fresh ginger or 2 Tsps.. ground ginger (chopped)
    2 tbsp

    Cornstarch
    2 tsp

    peeled shrimp
    3/4 lbs

    fresh bean sprouts
    3 cup

    freshly ground black pepper
    1/4 tsp

    green onion (scallion) (sliced (about 2/3 cup))
    4

    unsalted peanuts (sliced)
    2 tbsp

    sugar substitute (Sugar substitute equivalent to 2 Tsps.. Sugar)
    2

  • Blackened Tuna with Tangy Mustard Sauce

    Blackened Tuna with Tangy Mustard Sauce

    How to Make Blackened Tuna with Tangy Mustard Sauce

    This dish also works great in a sauté pan on the stove top.


    15 min prep time


    4servings


    1 tuna fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. Mix together paprika, chili powder, oregano, thyme, cayenne pepper (optional), ground black pepper, garlic powder, and salt (optional).
    3. Rub each tuna filet with blackening seasoning well on both sides.
    4. Spray the tuna filets with cooking spray and grill 4-5 minutes on each side. Tuna should be slightly pink in the middle.
    5. In a small bowl, whisk together yogurt, mustard and soy sauce. Divide sauce evenly among the 4 tuna filets and top right before serving and sprinkle with chopped fresh parsley.
    Low Carb
    Grilling
    Seafood
    Lunch
    Main Dish
    Quick & Easy
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 tuna fillet


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      40mg

      13%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%

    • Protein
      30g

    Ingredients

    cayenne pepper (optional)
    1/2 tsp

    dried thyme (dried)
    1 tsp

    dried oregano (dried)
    1 tsp

    paprika
    1 tbsp

    chili powder
    1 tsp

    black pepper
    1 tsp

    garlic powder
    1/2 tsp

    salt (optional)
    1/2 tsp

    tuna filets (divided into 4 4-oz filets)
    1 lbs

    nonstick cooking spray
    1

    plain Greek style yogurt (non-fat)
    1/2 cup

    Dijon Mustard
    1/4 cup

    soy sauce
    1 tbsp

    fresh parsley (chopped)
    1 tbsp

  • Balsamic Glazed Salmon

    Balsamic Glazed Salmon

    How to Make Balsamic Glazed Salmon

    Salmon is full of heart-healthy omega-3 fatty acids, which may decrease triglyceride levels and may have additional health benefits as well. This quick and easy recipe is perfect for a weeknight meal for 2. Pair with this zesty Mojito Sweeties Mash and a nonstarchy vegetable for a complete, balanced meal.


    10 min prep time


    2servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Place parchment paper on a baking sheet.
    2. In a small saucepan, bring the vinegar, Dijon mustard, and honey to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 10 minutes.
    3. Brush the salmon filets with half of the balsamic glaze and reserve the other half. Bake the salmon for 10-14 minutes, or until the salmon is cooked through and flakes easily with a fork.
    4. Remove the salmon from the oven and pour the remaining glaze over the salmon. Top with green onion and serve hot.
    Seafood
    Quick & Easy
    Main Dish
    Cooking for 1 or 2
    Dinner
    Foodie
    Gluten-Free
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      80mg

      27%

    • Sodium
      195mg

      8%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        15g

    • Protein
      26g

    • Potassium
      435mg
      9%

    Ingredients

    balsamic vinegar
    1/2 cup

    Dijon Mustard
    2 tsp

    honey
    2 tsp

    salmon filets (4 oz each)
    2

    green onion (chopped)
    1/2

  • Baked Fish Fillets with Thyme-Dijon Topping

    Baked Fish Fillets with Thyme-Dijon Topping

    How to Make Baked Fish Fillets with Thyme-Dijon Topping

    Serve up these tasty, baked fish fillets with some roasted sweet potatoes and Brussels sprouts. It would make a diabetes-friendly, yet elegant dish to make for your sweetie on a special occasion!


    5 min prep time


    20 min cook time


    4servings


    3 ounces fish + 1 Tbsp. topping

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Lightly spray a baking sheet with cooking spray.

    2. Place the fish on the baking sheet. Bake for 18-20 minutes, or until the fish flakes easily when tested with a fork.

    3. Meanwhile, in a small bowl, stir together the remaining ingredients.

    4. Spread the margarine mixture over the fish.

    Low Carb
    Seafood
    Main Dish
    Holidays & Entertaining
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces fish + 1 Tbsp. topping


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      40mg

      13%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      22g

    • Potassium
      564mg
      12%

    Ingredients

    nonstick cooking spray
    1

    grouper or other mild fish fillets (4 oz each, rinsed and patted dry)
    4

    light tub margarine (make sure it is trans-fat-free)
    3 tbsp

    fresh parsley (finely chopped)
    2 tbsp

    Dijon Mustard (lowest sodium available)
    1 tsp

    dried thyme (crumbled)
    1/4 tsp

    red hot-pepper sauce
    1/4 tsp

    salt
    1/8 tsp

  • Avocado Tuna Salad

    Avocado Tuna Salad

    How to Make Avocado Tuna Salad

    Say hello to this omega-3 fatty acid bomb! Packed with heart-healthy tuna and fiber-rich avocado, this low-carb and diabetes friendly salad is ready to go in just minutes, and at a price that can fit any budget. Chop some avocados, add packaged tuna, and mix in some store-bought pico de gallo. Ready in less than 5 minutes, this is a perfect lunch option or quick-fix dish with southwestern flair. It does pay to go with fresh pico de gallo, which you can purchase in the produce section or at the deli counter in most grocery stores. Or, if you’ve got a spare tomato, onion, and pepper, chop up your own! You can even get creative and add a pepper or a little cilantro. Make this diabetes-friendly nutrition powerhouse your own!


    5 min prep time


    5servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove the pit from the avocado. Use a spoon to scoop out the insides of the avocado and place it in a medium bowl. Mash the avocado with a fork or potato masher. Add the pico de gallo and mix well.
    2. Add the tuna to the bowl and mix well. Serve the tuna salad with your choice of whole-wheat crackers, whole-wheat pitas or lettuce wraps.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Lunch
    Dinner
    Gluten-Free
    Quick & Easy
    Salads
    Snacks
    No Cook
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    Nutrition facts

    5 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      18g

    • Potassium
      340mg
      7%

    Ingredients

    tuna flavorseal pouches packed in water
    2 (6.4-oz) pouches

    pico de gallo
    1/2 cup

    medium avocado (cut in half)
    1